turkey shepherd's pie

T has been asking for shepherd's pie for about a year now, but I've always been hesitant as I'm not the biggest fan of mixing meats, especially with lamb. I also just haven't really been in an "I-really-want-the-heaviest-meal-possible-right-now" kind of a mood, ya know? I decided to take on this shepherd's pie, but with healthy twists, of course. I swapped the mixed meats for lean ground turkey, made my mashed potatoes with skim milk and a light butter, and added as many vegetables as possible to help health-it-up. With a smaller potato-to-meat ratio than normal, it turned out perfectly balanced, delicious, and healthier! Perhaps I'll have to change this name to something more turkey friendly...maybe to farmer's pie?

Ingredients (makes 4 large or 6 medium servings):
5 small red potatoes (or 3 medium russet pototoes)
2 tbs butter
5 green onions
1/2 cup skim milk
3 pinches of shredded cheese of choice
salt & pepper
2 tbs canola oil
1 package of mushrooms, sliced
3 medium carrots, chopped
1/2 cup frozen peas
1 ear of corn, cut off of the cob, or 1/2 cup frozen corn
1 tbs fresh parsley, minced
1 tbs dried thyme
1 tbs garlic powder
1 tbs onion powder
1 lb lean ground turkey
1 glass of red wine
1 glug of Worcestershire sauce
1 cup of chicken stock
2 tbs ketchup
1 tbs flour

Directions:
1. Start with the smashed potatoes: cover potatoes with cold water in a large pot. Cover and bring to a boil. Once boiling, uncover and let boil for another 15 minutes, until easily pierced with a fork. Drain and add butter, green onions, milk, cheese, and plenty of salt & pepper. Smash, smush, and mix to fully blend. Set aside.
  

 

2. Heat canola oil over medium-high heat. Add carrots & mushrooms along with another large pinch of salt & pepper. Stir occasionally while letting components cook until beginning to crisp, about 8 minutes.
 

3. Add peas, corn, parsley, thyme, garlic powder, and onion powder. Stir and cook for 2 minutes.
 

4. Add turkey, stir and cook until browned, about 6 minutes. Meanwhile, preheat oven to 400F.
 

 

5. Add wine, stir and cook for 2 minutes. Add chicken stock, ketchup, and flour. Stir and let thicken for about 5 minutes.
 

 

 

 

6. Lightly grease a baking pan. Pour turkey mixture evenly in the baking pan & top with smashed potatoes. With a silicone spatula, push the potatoes evenly over the top of the turkey mixture, trying to cover every last bit.
 

 

 

 

 

7. Pop in preheated oven for 25 minutes, until bubbly, crisped, and golden on the top. Let cool for 5 minutes before spooning portions out.
 

 

 

 

 

Note: Although absolutely delicious fresh out of the oven...the leftovers are actually even better after letting all of the flavors meld overnight. Perfect for a lunch or dinner the next day!

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turkey chili

Spiciness is a huge calorie-burner, and combined with lean turkey, this turkey chili is a nice n healthy start to 2013. Super filling, but healthy at the same time, this chili is mostly a hands-off waiting game.

Ingredients (makes 6 servings):
2 tbs olive oil
1 onion, chopped
5 cloves garlic, minced
1/2 green onion, chopped
1/4 head of cauliflower, chopped
Salt & pepper
1 lb ground turkey
1 tbs chili powder
1 tsp red pepper flakes
2 tsp paprika
2 tsp cumin
1 tsp oregano
Salt & pepper
1 tbs hot chocolate mix
2 tsp Worcestershire sauce
14.5 oz can crushed tomatoes
8 oz tomato sauce
8 oz canned beans
1/3 cup beer

Directions:
1. In a large nonstick pot or french oven over medium heat, add olive oil, onion, garlic, green onion & cauliflower with a sprinkling of salt & pepper. Stir and let cook for 7 minutes, or until onion is translucent.
  

2. Add ground turkey, cover, and cook for an additional 9 minutes, until turkey is no longer pink.
 

 

3. Meanwhile prepare spice mix of chili powder, red pepper flakes, paprika, cumin, oregano, hot chocolate mix, and another sprinkling of salt & pepper. Pour into the pot, mix to coat.
 

 

 

4. Add Worcestershire sauce, crushed tomatoes, tomato sauce, canned beans, and beer. Partially cover and let simmer for 50 minutes, stirring occasionally.

 

5. Serve warm (but warning: this will be very hot when finished) with buttermilk cornbread!
 

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christmas recap

This Christmas was packed with food...so much food, so little time to fit it all in. All week we have had a crackling fire glowing away in the background of all of our activities.

We opened an early gift of rum my parents picked up from Barbados (as they don't export this type & it was engraved as a gift)...

 

 ...before making some festive Christmas tree cookies...lots and lots of cookies...

 

...followed by a taste testing of champagne.

 

 

 

 

We settled in for a movie before Christmas eve dinner of steak au poivre and lots of Alaskan King crab legs (my favorite food in the wholeeee world).

 

 

 

 

Christmas morning we skipped down the stairs to our full tree, and opened our presents while the paparazzi followed Erin.

 

 

 

Christmas dinner fell in my hands as everyone watched sports on TV (no thanks). I made a Christmas turkey stuffed with butter and herbs to retain the moisture, ham, green beans with toasted pine nuts and shallots, cornbread stuffing & scalloped potatoes served with the necessary crescent rolls, olives, cranberry sauce & meim's gravy.
 

 

 

 

 

 

 

 

 

 

After a huge Christmas dinner we took a break, watching a Christmas movie by the fire before....chocolate soufflés for dessert of course! I added a touch of salt and a pinch of cream of tartar to the recipe for some extra depth & topped them with Toscanini's french vanilla ice cream.

 

 

 

 

 

 

The day after I'm still recovering from all of the food...but definitely looking forward to some leftover "Thanksgiving" sandwiches for dinner!!

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