Sunday, November 27, 2011

Thanksgiving Leftovers Part 2

Another "Round Two" recipe that the Belleville house enjoys is Bubble & Squeak. This recipe combines a little of each thanksgiving dish rolled into one fabulous little cake. A little history on the dish itself thanks to Wikipedia:

Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. It is often served with cold meat from the Sunday roast, and pickles.

The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The earliest known recipe was by Maria Rundell in 1806.

The name comes from the bubble and squeak sounds made as it cooks. The name bubble and squeak is used throughout the United Kingdom, Australia and other Commonwealth countries. It may also be understood in parts of the United States.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period when most foods were subject to rationing. In more recent times, pre-prepared frozen and tinned versions have become available.

That being said I modify this recipe into a Thanksgiving masterpiece.

What you'll need:
1 large mixing bowl
1 cup of flour
2 cups left over stuffing
2 cups left over mashed potatoes
2 cups cubed turkey
1 skillet with sides
1/2 cup oil
Salt and Pepper to taste

On the stove bring the oil in the skillet to temperature (medium heat)
In the mixing bowl add the stuffing, potatoes, and turkey. Mix with your hands until well incorporated. Place the flour into a shallow dish. Scoop little balls of the thanksgiving mixture into your hands. Flatten out gently into a cake like patty. Then roll in the flour. Place the Thanksgiving cakes into the oil and fry evenly on all sides (approximately 2-3 min per side) then place on paper towel to drain the excess oil. Serve 2-3 cakes (depending on size) to each guest with a vegetable of your choosing and some gravy over the top. You may also top your Bubble and Squeak cakes with cranberry sauce. This is my favorite Round Two recipe for thanksgiving leftovers. Enjoy!

Thanksgiving Leftovers Part 1

Frequently on various cooking shows you hear about "Round Two" recipes. This evening we are cooking Turkey Broccoli Bake. Its fairly simple and makes great use of the turkey leg, thigh, and wing meat left over from the holiday feast.

What you will need:
2 cups cubed turkey meat
1 cup thawed broccoli Florettes
1 can cream of "....." soup--I use chicken, broccoli, celery, cheddar (which ever you like)
1 6oz package of chicken stuffing mix
1 1/2 cups water
1 cup shredded cheese

Preheat oven to 350 degrees
Grease an 11x7 or 9x13 baking dish
Bring to boil water in a medium saucepan on the stove, then stir in stuffing and remove from heat. Cover and let sit for 5 minutes.
Layer the turkey and broccoli in the bottom of the dish. Cover with soup and mix together.
Fluff the stuffing and spread over the top of the meat/veggie mixture. Then top with your cheese.
Bake for 30-35 minutes and enjoy! This is also a great recipe with leftover cooked chicken.

Thursday, November 24, 2011

My First Pie

Every Thanksgiving my Father enjoys a Mince Meat Pie. This year Thanksgiving was at my house and I decided to make the pie. I have never made a pie here we go!

What is a Mince Meat Pie?
A mince pie, also known as minced pie, is a small British sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was banned by the Puritan authorities. Nevertheless, the tradition of eating Christmas pies in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.

Pie Crust (pre-made but its my first time so go easy on me!)

Filling (again pre-made)

Now the process :)

Not bad for a first try! I'll have to tell you how it tastes after the meal