Book Club Potluck Party

To go with a “back to school” vibe for our Recipe Club gathering I thought it would be fun to bring a dish inspired by a book.

I actually got the idea from my mom. My mom is in a book club and the members all take turns hosting. Whenever it’s my mom’s turn to host she comes to me for ideas – not that I read the books.

For my contribution I obviously had to go with a Harry Potter inspired dish! For my birthday one year I received The Unofficial Harry Potter Cookbook and the time had come to break it out!

Cornish Pasties jumped out at me as the perfect option. The only problem was the time commitment required for preparation. Mainly because the weekend before we were going to be out of town visiting my brother. I decided on making the pasties before we left and freezing them. Then all I’d have to do on Recipe Club day would be to bake them. Unfortunately, my pastry dough was a big fail. I froze the filling to deal with when we returned from vacation. The “no time” solution was to put it in a pre-made pie crust and serve one big Cornish Pasty Pie. I’m happy to say this variation was still a success! Unfortunately it didn’t make for the prettiest entree as freezing the potatoes turned them brown, but the flavor and texture was still there.

Scroll past my recipe for a list of the other literary inspired recipes that completed our meal! (Yes, we actually had a complete meal this time, unlike our 5 ingredients or less potluck.)

This recipe makes 2 pies. You can freeze one of them for a later date.

Cornish Pasty Pie

Ingredients:

  • 1 lb chuck steak, finely diced
  • 2 Russet potatoes, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 1 onion, finely diced
  • 4 frozen pie crust shells

Steps:

  1. In a large bowl combine beef, potatoes, carrots, and onion. Season liberally with S+P.
  2. Preheat oven to 425 degrees F. Thaw pie crust according to package directions, allowing 2 of them to flatten to be turned into the top of the pie.
  3. Fill two of the pie crusts with half of the Cornish pasty filling each. Top with the flattened pie crust and cut slits in the top. Cover with foil and bake for 10 minutes.
  4. Reduce the oven temperature to 375 degrees F and bake 1 hour. Uncover pies and bake another 5-10 minutes, until golden.

*This recipe is adapted from The Unofficial Harry Potter Cookbook*

Recipes Inspired by Literature | Sew You Think You Can CookHere are the other recipes brought to the book club potluck:

  • Pumpkin Juice (inspired by Harry Potter):
    http://foodinliterature.com/food-in-literature/2014/05/copycat-harry-potter-pumpkin-juice-recipe.html – with the following changes: 1/2 C apricot preserves instead of apricot nectar and none of the sugar.
  • Biscuits (inspired by Becoming Lady Lockwood):
    http://www.bhg.com/recipe/quickbreads/biscuits-supreme/
  • Ham & Cheese Quiche (inspired by Green Eggs and Ham): Beat 4 eggs with 1 C heavy cream and 1 C milk, season with S+P, pour into a baked pie crust; add feta cheese, diced ham, and chopped asparagus; top with shredded cheddar cheese; bake for 40 minutes at 375 degrees F.
  • Aloo Matar (inspired by The Namesake)
  • Brockhall Badger Carrot Cakes (inspired by Redwall): Combine 3/4 C mashed potato with 6 oz grated carrot, 6 oz grated onion, 1/2 C bread crumbs, and 2 tsp fresh parsley; drop spoonfuls of the mixture into a frying pan with a little oil and cook on both sides for 3-4 minutes.
  • Layered Raspberry Yogurt Parfaits (inspired by The Cat in the Hat)
  • Oatmeal Chocolate Chip Cookies (inspired by If You Give a Mouse a Cookie): Beat 1/2 C + 6 tbsp butter with 3/4 C brown sugar and 1/2 C sugar; add 2 eggs and 1 tsp vanilla; in a bowl whisk together 1 1/2 C flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt and add to butter; mix in 3 C old-fashioned oats and 1 C chocolate chips; bake for 8-10 minutes at 350 degrees F.

Disclaimer: This post contains affiliate links. 

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

Vegetable Pot Pie

Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that?

march-14-2015-will-be-epic-pi

This year I’m happy to be celebrating this nerdy, foodie holiday with a collection of 20 other fantastic bloggers. Hooray for not stuffing my face with pie all by myself!

Last year I made a quick pie at the last minute with only three ingredients.

There have been a lot of sweets happening in the Sew You Think You Can Cook kitchen lately and while I’ve discovered a new love for almost anything chocolate I needed to step away from the sugar and try my hand at a savory pie.

I’ve had my eyes on this easy veggie pot pie from Mom’s Test Kitchen ever since she was my assignment for Secret Recipe Club 11 months ago. With it being Lent AND pi(e) day, I finally had the perfect excuse to whip up this easy dinner.

If you feel cheated out of pie day by my savory direction, be sure to check out the list of more traditional pies (and not so traditional ones) at the end of this post.

A big thank you to Terri of Love and Confections for gathering us all together for some nerdy deliciousness.

Vegetable Pot Pie

Ingredients:

  • 2 cans (8 oz) refrigerated crescent roll dough
  • 2 tsp seasoning blend, divided use (I used Penzey’s Frozen Pizza Seasoning)
  • 1 can (10.75 oz) cream of celery soup
  • 1 can (10.75 oz) cream of potato soup
  • 1/3 C milk
  • 1/2 C frozen peas
  • 1/2 C frozen corn
  • 1/2 C diced carrots

Steps:

  1. Preheat oven to 375 degrees F.
  2. Arrange 1 can of crescent rolls on the bottom of a lightly greased 9″ pie dish, points of the triangles in the center. Sprinkle with 1 tsp of your seasoning blend. Bake 6 minutes.
  3. In a saucepan over medium-high heat combine soups, milk, veggies, and remaining seasoning blend. Season to taste with S+P. Pour pie filling into the partially baked crust.
  4. Top pie with second can of crescent rolls, arranging the triangles so the the points meet in the center. Lightly spray the top of the dough with cooking spray, sprinkle with a little bit of Kosher salt and more seasoning blend (optional). Bake 20-25 minutes, or until crust is golden and cooked through.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/03/easy-vegetable-pot-pie.html*

Veggie Pot Pie | Sew You Think You Can Cook

Enjoy a slice of one of these fantastic pies today:

Apple Pear Pie with Crumble Topping from Baking and Creating with Avril

Apple Rhubarb Strawberry Pie from Food Lust People Love

Buffalo Chicken Shepherd’s Pie from Healthy. Delicious.

Chocolate Mousse Pie from A Day in the Life on the Farm

Chocolate Silk Pie from Famished Fish, Finicky Shark

Coconut-Pistachio Pie from The Spiffy Cookie

Curried Lamb Potpie from Culinary Adventures with Camilla

Fresh Strawberry Pie from Taste Cook Sip

Hillbilly Apple Pie from My Catholic Kitchen

Kentucky Derby Pie from Kelli’s Kitchen

Mixed Berry Slab Pie from Making Miracles

Peach-Blueberry Pie from The Redhead Baker

Salted Honey Pie from girlichef

Sicilian Ricotta Pie from Cake Duchess

S’Mores Brownie Pie from Cheese Curd in Paradise

Strawberry Daiquiri Pie from Love and Confections

Thin Mint Pie from Amy’s Cooking Adventures

Top Secret Derby Pie from A Kitchen Hoor’s Adventures

Triple Berry Pot Pie from {i love} my disorganized life

Pie Day 02

SRC: Turkey Pie

newsrcbanner

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: