Saturday, December 8, 2018

Undercover Gobbler

Here is yet another way to use up that left over turkey. It is a great way to stretch that food budget and get more meals out of a few dollars without boring the table with left over tastes. Not much to this dish, but feeds two well.


Cut up turkey, left over mixed vegetables, some gravy, a bit of low fat cream cheese and crescent dough makes this a meal that stands out! Plus it only takes less than half an hour!


Ingredients:
1 – 2 cups cut up cooked turkey
1 cup left-over mixed vegetables
1 can turkey gravy
about 4 Tbs low fat cream cheese
1 tube of crescent dough
1 egg for an egg wash.

Directions:
Pre-heat oven to 350 degrees. Spray a 9 x 9 baking dish and set aside.
Cut up the turkey into half inch cubes – makes it go farther! 
 

When oven is up to temperature, Mix the gravy and 4 Tbs of cream cheese in a large bowl. Stir in the turkey and the mixed vegetables. 
 

Zap in the microwave for 2 minutes to heat.
Pour into the sprayed dish.


Lay out wax paper on the counter and un-roll the dough.
One half of dough(4 rolls) roll up as directed and place on a sheet.
Lift the other half of the dough in one piece and place on top of turkey mix in the dish. Whip up the egg and brush lightly on top of the dough. If you get too much on there, just brush it to the side and into the mix.


Brush the rolls lightly and put both the sheet tray and the baking dish into the oven.

Let bake for 20 minutes or until a beautiful golden color. Remove and serve.
Simple, easy to fix and to clean up afterwords.

 

So happy to be serving my Master Indy and being a good steward of the food budget
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  




Friday, December 7, 2018

Turkey at the Waldorf

Here is another fun idea for using up cooked turkey. Hope you are not still eating left-overs from Thanksgiving! However if turkey is on the menu for Christmas, sock this back for a surprising brunch fare. 
 

The classic Waldorf salad of apple and nuts gets re-reinforcements in the form of protein rich turkey and lightened with non fat yogurt in the traditional mayonnaise.




Ingredients:
1 – 2 cups cooked turkey cubed
1 apple (Gala or Macintosh) peeled and chopped
1 cup dried cranberries
½ chopped pecans
2 stalks celery chopped
1 5oz non-fat plain Greek style yogurt
3 Tbs light mayonnaise
2 tsp maple syrup
salt & pepper as needed

Directions:

Do your cutting. Cut up the turkey in ½ inch cubes. Peel the apple and cut into the same sized pieces. Chop the celery. Place in a large bowl.

Next stir in the cranberries and pecans, the cover with a damp paper towel. This keeps the apple bits from turning brown.


In a bowl mix together the yogurt and mayonnaise. Stir in the syrup.
Taste before adding the salt (¼ tsp) and pepper. Adjust to your liking. Then blend into the salad mix. Cover with plastic and sit in refrigerator for 2 hours or overnight to merge the flavors.

This wonderful mixture can be served on a leaf of lettuce, in a sandwich or just about any way you could choose to serve a salad. The unexpected taste of turkey will impress your guests. Try something wild and serve in a pear half!


For our music: https://www.youtube.com/watch?v=hIl78knyIRY


So happy to be serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  




Per 8 oz:
According to the best info I can get – plugging in my recipe –
Calories
313.5
Total Fat
11.3g
Saturated Fat
1.6 g
Polyunsaturated Fat
3.8 g
Monounsaturated Fat
0.9 g
Cholesterol
54.6mg
Sodium
191.5mg




Powidl Prunes

Slave was talking to an old friend who grew up in St. Louis in the 40's. She told me of an old bohemian dish called “Powidl”. This wonderful old recipe has been updated to make a sweet jam-like spread that has a very low glycemic index of 29 per serving!


Spoon this on top of plain Greek yogurt or oatmeal or even ice cream if you’re wild and crazy. Add a dollop onto a crescent roll before rolling it up! As a child I remember it served on buttered bread with its juice dripped over it. Palacinky, an egg and milk based pancake topped with jam, is a common treat. Smear the thin pancake with jam and roll it up! A filling, healthy, breakfast, desert, or snack.


Ingredients
  • 1 lbs pitted prunes
  • 1 cup water
  • ½ cup orange juice
  • 4 Tbs brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Directions:

Place the prunes in a medium saucepan.
Add the rest of ingredients.



Bring to a boil, then lower heat to medium-low, cover, and simmer for 30 minutes, until prunes are soft and swimming in syrup. Check occasionally to make sure it does not boil dry, if low add more water.

Cool to room temperature, then cover and refrigerate for at least 1 hour.
This allows the syrup to thicken and flavors to develop. 
 


As a child, I loved to place a piece of lightly buttered bread upside down and spoon this on top! Heaven! If you wish, take a fork and mash up the prunes and juice into a paste to spread.

Serve alone or as you wish! Some books call this Hamantaschen Prune Filling.

For our music: https://www.youtube.com/watch?v=BoXu6QmxpJE&index=25&list=RDEhZba-P7R18
 



So honored to serve even this small dish for my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White


Monday, December 3, 2018

Slave's Hanukkah Feast

Hanukkah will begin in the evening of Sunday, December 2 and ends in the evening of Monday, December 10 This Jewish holiday commemorates the re-dedication of the 2nd Temple in Jerusalem. It is also known as the Festival of Lights and the Feast of Dedication. Hanukkah is observed for eight nights and days. As a child in the fifties, my best friend's family kept kosher. I feel privileged to have been exposed to such a wonderful religion and culture that most of my other friends did not know. So here is a nice kosher meal fitting the holiday!


Even tough cuts of beef turn tender when cooked low and slow. Give this a nice crust of horseradish and honey, then serve with a savory noodle dish and a green vegetable on the side and you have a great meal. A meal steeped in thousands of years of tradition. Proven great tastes!



Ingredients:
2 – 3 lbs brisket
1 cup carrots
2 cups beef stock.
Crust:
1 clove garlic, chopped fine
1 tsp salt
6-oz horseradish
2 to 3 Tbs honey mustard

Directions:
Preheat the oven to 275 degrees F.
Slice the onions and place in a sprayed baking dish. Add the baby carrots.


Brown the brisket in a skillet on all sides, about 10 minutes.
Place carrots in pan and the meat on top.


Pour in the beef stock around the meat and cover with foil.
Braise in oven for about an hour a lb.

After the meat has been placed in the oven start the kugel:

When the meat has roasted for 2 and a half hours, remove from oven and brush with horseradish-mustard mixture
Raise heat to 300. Return the meat to bake, uncovered, until the crust is golden, 30 to 35 minutes.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain
(Barbecue sauce may be served on the side, if preferred.)


Caramelized Shallot Noodle Kugel
Cooking the egg custard with a water bath makes this dairy-free kugel creamy, soft and silky in texture.

Ingredients

3 tablespoons olive oil, plus extra for greasing the dish
Kosher salt + pepper to taste
8 ounces wide egg noodles
5 large eggs, lightly beaten
½ cup chicken or vegetable broth
Pinch freshly grated nutmeg
3 shallots, thinly sliced
1 bag fresh spinach
2 cloves garlic, finely chopped

Directions

Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions.


The noodles should be firm-tender. Reserve ½ cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly.


While that cooks: Slice the shallots set aside.
Rinse and pull off the stems from the spinach.



In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.



Always break eggs into a small bowl one at a time before adding to larger bowl. This makes it easier to pull out an small bits of eggshell.



Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned.



Add the spinach by the handful, (it will wilt down to almost nothing quickly) season with ½ tsp salt and pepper to taste. Cook about 8 minutes.

Add the spinach mixture to the noodles and season with ¾ tsp salt and pepper to taste. 
 


Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Tent with foil.


 
Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes. Let stand at least 5 minutes.
Garnish with Parmesan cheese. (Serve hot or at room temperature.)
When meat and kugel are out of oven and resting then start to zap your plain green vegetable in the microwave.

Slice meat across the grain or it could still be tough. Strain liquid from pan and serve as an Au Ju on the side.




So great to be able to serve my Master this way.
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Hanukkah the story:









The central tenet of Hanukkah is that light 

shall overcome darkness! 

 
In 167 BC, Antiochus IV Epiphanes of Syria came upon the Jews with a great army, and took their city by force, and slew a great multitude, and sent out his soldiers to plunder without mercy. He also spoiled the temple, Judaism was outlawed. Antiochus ordered an altar to Zeus erected in the Temple. He banned circumcision and ordered pigs to be sacrificed at the altar of the temple. This was to disgust the Jewish people and defile in the worst way possible.
These actions provoked a large-scale revolt. Two years latter the Jewish revolt was successful. The Temple was liberated and rededicated.

The festival of Hanukkah was instituted to celebrate this event. The Temple was ordered to be cleansed, a new altar to be built in place of the polluted one and new holy vessels to be made. According to the Hebrew Law, un-adulterated and un-defiled pure olive oil was needed for the lamps, which were required to burn throughout the night every night. However they could only find one bowl of that oil. It had been sealed with the signet ring of the High Priest from the days of Samuel the prophet so they knew that it was pure. Yet it was only enough for one night!

The God of heaven blessed that oil and they were able to light lamps from it for eight days, the time needed to prepare a fresh supply of kosher oil for the menorah. An eight-day festival was declared by the Jewish sages to commemorate this miracle.

In these days, it is not permitted to mourn, nor to decree a fast! Anyone who has a vow to perform, let him perform it then.

This holiday is symbolized by what is called a Menorah.
This is a nine-branched candelabra lit during the eight-day holiday of Hanukkah.

On each night of Hanukkah a new branch is lit. The ninth holder, called the shamash ("helper" or "servant"), is for a candle used to light all other candles and/or to be used as an extra light. To be kosher the shamash must be offset on a higher or lower plane than the main eight candles or oil lamps.
The menorah is among the most widely produced articles of Jewish ceremonial art. (The seven-branched menorah is a traditional symbol of Judaism, along with the Star of David.) 
 


Thursday, November 29, 2018

Left Over Gobble Sandwich


End of the month means end of the turkey! Get it out of here. This is such a simple quick recipe that features your imagination. 
 

This finishes out the turkey, the celery, and the cranberries. Two secrets here are all you need. You might even want to use this anytime you need finger sandwiches that will be talked about for days after the party.



Ingredients:
½ to 1 cup left over turkey chopped fine.
½ cup onion, chopped fine
2 stalks celery cut into tiny pieces
½ cup dried cranberries
½ mayonnaise
½ tsp cayenne pepper

Directions:
Do your cutting.  You want everything in tiny pieces, aim for ¼ inch or less.



Heat small skillet with oil. Add onions and turkey and let saute till the onions start to turn brown. This secret infuses and enriches the natural turkey taste! Let cool on a paper towel to drain well.

Add the celery and cranberries, mix well. Spoon in a Tbs or two of mayonnaise and stir well. Taste, sprinkle in the cayenne pepper a bit at a time so you don't over do it. (you can add but you can not take away) This second secret elevates a bland mix into excitement. 
 

Let cool covered in the refrigerator to blend the flavors for about an hour.
Serve on toast and no one will ever guess this is a left over! But you have finished out the turkey, the celery, and the cranberries! Plus this is a great way to stretch the monthly budget.


So honored to be able to serve this for my Master and to be able to be a steward of the food budget without skimping on taste.
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 
Dan White 






Tuesday, November 27, 2018

Left Over Thanks

Every year too much turkey gets cooked! That means left-overs for a week. Here are a couple ideas for completely changing the tablescape of the holiday meal.

Please note, dressing does NOT KEEP. Throw out any remaining after 3-4 days. Sometimes green vegetables can be reheated, but often not because they turn into mush. However the turkey does not have to be limited to turkey sandwiches at midnight! Yes I know they are heavenly but remember it is the end of the month and the budget runs low after a big holiday meal!



Turkey Fried Rice
1-2 cups cooked turkey cut up
1 cup chopped onion
1 cup frozen peas (or any left-over)
2 large eggs stirred
½ cup white rice – cooked
3 Tbs low salt Soy Sauce.

Bring to a boil 1 cup water with ½ cup rice and 2 Tbs butter. Cover, reduce heat to a simmer and let cook for 15 minutes. While that cooks:
Cut up the turkey into small cubes. Chop the onion. Whip up the eggs, and dish out the cup of peas.


When rice is cooked, heat oil in a large skillet and add onions, stir occasionally as that starts to brown, about 5 minutes. Add the turkey and stir. Let that heat for 2 minutes and stir in the peas. Again let heat for about 4 minutes before adding the rice to skillet.

Spoon in the Soy Sauce and stir. After heat returns, about 4 minutes, pour in the stirred up eggs and cover. Let that sit for 2-3 minutes before attempting to stir eggs into the rice. This will let pieces of egg to cook and be part of the dish instead of disappearing into the mix. 
 

If you have any of this rice left over:

Thankfully Stuffed Peppers

Using turkey makes this an even healthier stuffed pepper recipe. Green peppers stuffed with a rice mixture are already fairly healthy, but you can lighten them further by changing the meat you use. Change the overall taste by mixing in a topping of a cheese like Gruyere or Asiago.



Ingredients:
1 – 2 cups leftover Turkey Fried Rice
2-4 Green peppers
1 cup shredded Cheese mix: or Cheddar, Gruyere & Asiago

Pre heat the oven to 350 degrees, spray a 9 x 9 baking dish. 
 

While that warms: heat water to par-boil the peppers. Cut the green peppers down the center lengthwise, and remove the seeds and white flesh and stem.


When water boils, drop in the pepper halves for 3 minutes and remove. Let drain on paper towels.
Place pepper halves in a baking dish, lined up like little boats


Spoon the turkey fried rice into each pepper half.
Carefully pour ½ cup water on the bottom of 

the pan.

Cover tight with aluminum foil and bake at  

350F for 35-40 minutes.
 
Uncover and place a tablespoon of the grated cheese on each then return to oven uncovered for an additional 10 - 15 minutes.

Try to experiment with your choice of cheese. Here we suggest a strong white like Gruyere or Asiago. In fact we found a mix already made up. Expand your cooking horizons beyond Kraft singles! 
 



For our music, Master Indy pointed out a song for us: https://youtube/6iCaXTXf1Dw

So happy to be serving my Master Indy.

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White