Japanese Curry

Can you go to the grocery store without a plan?

I can’t.

I have to have a list.

And to have a list I have to have a menu plan for the week.

Sometimes I can be too lazy to menu plan so I reach for the nearest cookbook or magazine. In this instance it was the January/February 2014 edition of Food Network Magazine. I looked at the photographic recipe index near the front of the magazine in search for a stir fry. I found Japanese Beef Curry.

IMG_5204It’s not really a fit for Stir Fry Day Friday though. The beef is thinly sliced and stir fried but the substance behind this dish is really the vegetable concoction – a side dish that reminded me so much of pot pie while it was simmering away that that’s exactly what I did with the leftovers the next night! I divided the leftovers into three ramekins (the smaller one was for the little man who loved the flavorful veggies), covered them with crescent roll dough, and baked them at 375 degrees F for 20-25 minutes until the crust is cooked through and the filling bubbly.

I don’t have curry powder so I looked up the components that typically go in curry powder and adjusted the amounts (as I didn’t need 10 C worth). If you have curry powder, feel free to substitute 2 tbsp for all starred ingredients in the recipe.

This was the first time either of us have had a turnip so I wanted to make sure I could pick it out – I diced the turnip smaller than the potatoes so I could tell the difference. I’m not sure I could really tell you what a turnip tastes like because there’s so much flavor in the “soup”, but I loved the smell of it when preparing it – a fresh and earthy scent.

The recipe below is only for the side dish. If desired, serve alongside stir fried steak and rice or turn into pot pies for a flavorful twist on comfort food.

Japanese Curry

Ingredients:

  • 3 tbsp butter, divided use
  • 1 turnip, peeled and diced
  • 2 Yukon gold potatoes, diced
  • 1 onion, diced
  • 1 tbsp corriander*
  • 1 tsp cumin*
  • 1/2 tsp tumeric*
  • 1/2 tsp pumpkin pie spice*
  • 1/2 tsp pepper*
  • 1/4 tsp ground ginger*
  • pinch red pepper flakes*
  • 1/4 tsp dried mustard*
  • 3 tbsp flour
  • 2 C chicken broth
  • 1 C mixed frozen vegetables (peas, carrots, green beans, corn, etc)
  • 1 tsp sugar

*If you have it, substitute 2 tbsp curry powder for asterisked ingredients

Steps:

  1. Melt 1 tbsp butter in a dutch oven over medium-high heat. Add turnips, potatoes, and onion. Season with salt. Cook until softened and remove to a plate.
  2. In a small bowl combine asterisked ingredients.
  3. Melt remaining butter in the same dutch oven used in Step 1. Whisk in spice mixture (or curry powder, if using) and flour until a paste is created. Slowly whisk in the chicken broth until smooth. Return the veggies from Step 1 to the pot and add in the frozen veggies and sugar.
  4. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Uncover and cook another 5 minutes. Season to taste with S+P.

Japanese Curry | Sew You Think you Can Cook

#SundaySupper: Easter/Passover Leftovers

Happy Easter everybody! I hope today you are feeling blessed, surrounded by family and/or friends.

Today’s #SundaySupper is here to help you with the leftovers you’ll have after tonight’s holiday feast so scroll past my recipe to find many more uses for those leftovers. Thanks to Liz of of That Skinny Chick Can Bake for hosting such a great event.

Growing up we would always have a dish traditional to my mom’s family. We would have a dish called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish. This cold meat salad is an acquired taste. My mom still makes it, although in much smaller quantities! I have never made the dish myself, one day I’ll keep on the tradition but it’s not a cheap concoction and my husband doesn’t really like horseradish, so for now it’s off the menu.

I don’t serve a traditional Easter ham either. I might be the only American who doesn’t like ham! I’ll give it another try one day. Instead I’ve always done a pork loin of some kind. Tonight, though, I’m going way off the grid and make shrimp with risotto!

My brother came up this weekend to spend time with his nephew and per his request we had breakfast for dinner last night – rolled pancakes! This morning before he hit the road we had cinnamon rolls.

IMG_4550And of course, I had to make my grandmother’s Easter pound cake. Mom finally found her lamb mold – after buying a new one – and gave it to me. So this year I went super traditional and made the cake in the shape of a lamb. It was definitely more nerve-wracking than doing it as a bundt!

Regardless of what you serve tonight, the leftover protein can be transformed into breakfast for the week! Breakfast burritos are a family favorite at Thanksgiving – my mother-in-law makes huge batches for everyone to serve themselves throughout the week. Tortillas wrapped around scrambled eggs, meat, and cheese. She adds salsa to hers but I didn’t have any so I put taco sauce in with the eggs. These were made with leftover chicken. You could even add whatever leftover veggies you have, too!

bfast burritos prep

Breakfast Burritos

Ingredients:

  • eggs, 1 per burrito
  • taco sauce or hot sauce, optional
  • splash of milk
  • butter
  • leftover meat, cubed or shredded, ~1/8 C per burrito
  • shredded cheese, ~1/8 C per burrito
  • soft taco sized flour tortillas

Steps:

  1. Whisk eggs with taco sauce and milk. Season with S+P.
  2. Melt a little butter in a nonstick skillet. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Remove from eat and set aside.
  3. Prepare burritos: place eggs in center of tortilla, add chicken, and cheese. Fold sides in on the filling and roll up from the unrolled sides. (Get my “tutorial” on how to roll a perfect burrito here.)
  4. Wrap burritos in plastic wrap. They can then be frozen for easy grab and go breakfasts.
  5. To cook: remove plastic wrap, wrap burrito in a paper towel, and microwave 1:30-2:00.

bfast burritos | sew you think you can cook

Appetizers

Breakfast and Brunch

Main Dishes

Soups and Salads

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Round up: Thanksgiving Leftovers

This week I’ve been showing you ways to mix up your Thanksgiving leftover routine. Today you’re probably still very excited about the feast and will happily reheat your meal as is, or even enjoy the classic cold turkey sandwich. Here we’ll be sprucing up a grilled cheese with some turkey, creamed onions, and green apple; maybe some cranberry sauce will join the party too!

Thanksgiving Round Up

Because the possibilities are endless I wanted to finish off the week with a round up of more ways to use up those Turkey Day leftovers.

Cheesy Turkey and Rice Skillet

Cranberry Barbecue Turkey Sliders

Cranberry Chili Meatballs

Cranberry Coffee Cake

Cran-Turkey Enchiladas

Green Bean Casserole Bites

Mashed Potato Tater Tots

Thanksgiving Casserole

Thanksgiving Salad with Cranberry Vinaigrette

Turkey and Mashed Potato Empanadas

Turkey Pie

Turkey Quesadillas with Chipotle Cranberry Sauce

 

SRC: Turkey Pie

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Today’s Secret Recipe Club post kicks off Thanksgiving week. This year I want to celebrate everyone’s second favorite part of the holiday – leftovers! I knew that in my search through my assigned blog, Chocolate & Chillies, I knew I would be on the search for turkey friendly recipes.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

And last month, Asiya was assigned my blog! She made Pumpkin Zucchini Bread inspired by my Pumpkin Broccoli Bread. Asiya left the workforce as an analyst seven to stay home with her first son. I can relate as I too just left my job as an engineer after having my first child. She started her blog as a way to branch out in the kitchen, and she has a husband who happily supports her endeavor. Her family is Indian and her husband Pakistani, so her blog is heavily influenced by these two cultures.

Using dishes from other cultures is a wonderful way to use up those turkey leftovers without getting bored, so I must thank the Secret Recipe Club for helping me to think outside of the box! If you usually make soup with your leftovers give her homemade oyster crackers a try; they’re on my bucket list.

I pulled two recipes off of Chocolate & Chilles, Mummy’s Chicken Pie and Chicken Biryani. As I am posting a rice skillet dish tomorrow I opted for her chicken pie. Because I used precooked roasted turkey instead of cooking chicken for use in this dish, I added extra garlic and ginger paste. Normally I’d shy away from the eggs in the pie filling, but it’s Secret Recipe Club so I left the ingredient, and I’m glad I did! I’d also never worked with phyllo dough before, mostly because I’m too impatient to brush each layer with melted butter, but also because I don’t want to be using that much butter. I’m glad that Asiya used a milk and olive oil wash instead!

Stuart and I both loved this Thanksgiving leftover solution. I served it with the leftover twice baked sweet potatoes from my “Thanksgiving for Two” menu.

Turkey Pie

Ingredients:

  • 1 lb cubed cooked turkey breast
  • 2 hard boiled eggs, diced
  • 2 tbsp canola oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp flour
  • 3/4 C + 6 tbsp milk, divided use
  • 1 roll frozen phyllo dough, thawed
  • 2 tbsp olive oil

Steps:

  1. In a saucepan heat canola oil over medium heat. When hot add the ginger and garlic pastes, reduce heat – it will splatter. After 30 seconds whisk in the flour and return heat to medium. Slowly whisk in 3/4 C milk, whisk over medium heat until thickened slightly and free from lumps. Mix cubed turkey and diced hard boiled eggs. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Whisk together 6 tbsp milk and 2 tbsp olive oil. Brush mixture on bottom of a 7×11″ casserole dish.
  4. Slice phyllo dough in half, place one half in the fridge until ready to use. Place one sheet of phyllo in casserole dish, brush with milk and oil mixture, repeat until all of the sheets have been used.
  5. Top phyllo with turkey pie filling.
  6. Top the filling with the second half of the phyllo dough – repeating the process of brushing with the milk and oil mixture. Brush the top of the pie with the milk and oil.
  7. Bake 20 – 25 minutes, or until the top is lightly golden and inside is hot.

*This recipe is adapted from Asiya at http://www.chocolateandchillies.com/2011/06/mummys-chicken-pie.html*

Turkey Pie FG1

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Italian Sausage and Red Pepper Pesto Panini

About twice a month I’m met with the “I don’t want to cook” flu. It’s usually accompanied by a strain of the “need to go to the grocery store” virus. There are two popular remedies to this illness: 1) date night out and 2) go to the store on the way home from work.  With this recipe, I’ve discovered a new antibiotic! Take what you have and make a sandwich.

In asking Stuart what he wanted for dinner he actually had an answer other than my favorite “I don’t know”. He wanted a panini. So I hit the web and found one that looked good. I shared the recipe and was given the vote of approval… along with the question, “Do we have what we need?” My answer, “ Um, we have bread.  And maybe cheese?” Instead of getting discouraged I read her blog post and thought, I could do that! (She utilized ingredients from her pantry/fridge to create her masterpiece.)

I used my engineering degree in the kitchen once again and improvised a panini maker. I slathered some butter on the outside of the sandwich and treated it like a grilled cheese. Except instead of using a skillet, I used my indoor grill pan. Taking the flat top of a saucepan, I pressed the sandwich. After achieving those traditional grill marks I flipped it over and repeated the process. The result – a beautiful panini fake out.

Italian Sausage and Red Pepper Pesto Panini

Ingredients:

  • 4 slices of bread
  • butter, for spreading
  • 2 tbsp red pepper pesto
  • 2 links hot Italian sausage, sliced into medallions
  • 2 slices white American cheese
  • kale

Steps:

  1. In a small skillet, cook sausage.
  2. Assemble sandwiches: Spread butter on all pieces of bread. On the opposite side of butter spread pesto on 2 of the slices. Top with sausage, kale, and cheese. Top with other slice of bread, butter side out.
  3. Press in panini maker or follow my method described above.

Fake Out Panini