Sunday, November 21, 2010

Turkey n Vegan dishes from The Perfect Pantry

I came across these recipes, and they look delicious!


Favorite turkey and vegetarian main dish recipes from The Perfect Pantry

Still working on your holiday menu? Same here. All this week, we'll be bringing you our favorite mains, sides and desserts, made with ingredients in The Perfect Pantry.

Slow roasted tomato mac and cheese

Half of our Thanksgiving guests are vegetarians. The other half travel from great distances, even from other countries, fully expecting to find a turkey on the table. And the third half are kids.

My cousin hates beets. Our son-in-law hates black olives, but not all olives. The granddaughters don't eat salad; the grandsons don't eat vegetables.

I still get flashbacks to the year my cranberry sauce unmolded and slid down the sink drain, and I haven't wanted to make it since. The pies are coming from a school fundraising event, so we're not quite sure what we're getting.
Menu planning? It's complicated.
Fortunately, lots of great turkey dishes and vegetarian entrees use ingredients we already have in the pantry. And there's no better place to start planning than with the entree.

Turkey cranberry meatballs

I'm not a huge fan of sliced turkey, so I always keep ground turkey in the freezer. Turkey meatballs appeal to the child in all of us, and turkey, cranberry and basil meatballs can be made ahead of time, frozen, and reheated just before dinner. We also love Greektown turkey meatballs served on large platters of grilled or roasted vegetables, with a bit of yogurt sauce. 

A few years ago, my husband Ted and I made a cranberry-studded turkey meatloaf with fig gravy for Thanksgiving. The gravy brought tart sweetness to mashed sweet potatoes, too. And, like all meatloaf, this one was perfect for sandwiches the next day.

Turkey mole chili

America isn't called a melting pot for nothing; we welcome people of any culinary heritage. In our house, we celebrate those cultures at our Thanksgiving gatherings. We've had traditional "American" feasts, but we've also created tapas, Chinese, and Italian Thanksgiving dinners.

The next time I plan a Mexican holiday meal, I'm definitely going to feature turkey mole chili as the centerpiece. It's another great make-ahead main dish. A big pot of rice and a crisp green salad will round out the meal. Or maybe I'll make Tex-Mex turkey lasagne or turkey and white bean chili. Both recipes can be doubled or tripled to feed a crowd.

Sweet potato stew

For vegetarians, I like to cook something substantial and beautiful, like this black bean and sweet potato stew or our favorite South End Deep Root Chili, served with a polenta dome or polenta and cheese loaf. The pantry always has canned and dry black beans, cornmeal and orzo.

Asparagus and mushroom paella

Paella always makes a dramatic presentation on the holiday table, and it's easy to make, especially if you have valencia or bomba rice in the cupboard. Try one of our two favorite vegetarian versions: mushroom and asparagus paella; or vegetable paella with garlic sauce.

Finally, slow-roasted tomatoes (top photo), a staple in the freezer, transform an ordinary mac and cheese into a holiday-worthy main attraction that even the grandchildren will love.

Lifted from The Perfect Pantry; source article is below:

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Monday, November 15, 2010

Enjoy Making Great Apple Pie Recipes

Apple pie has been consumed in England since t...Image via Wikipedia
By: Willson
With the perfect blend flaky pastries and many baked apples, apple pie recipe is sort of everyone's favorite in North America. Yes, trust me when I say that you'll find apple pies in each restaurant, in every bakery, in every hotel, in every grocery store and even in every freezer section in North America. This clearly shows the acceptance of apple pies in that section of the world. However, every restaurant, hotel and bakeries have their exclusive recipe for this delectable pie. Also, the style of serving the pie could also rely upon the personal preferences. Among the general ideas of serving apple pie are served plain, with a dollop of softly whipped cream, scoop of vanilla ice cream, or which includes a large slice of sharp cheddar cheese.

Apple Pie Recipe

Easy Homemade Award Winning Apple Pie Recipes. Easy, Filling, Canning, Dutch, Bites, French, Fried, Caramel and much more.Grasslands Road Hayride Fluted Apple Pie Plate with Recipe, 1-3/4-Inch by 10-InchThe Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)Best Baking Recipes: America's Test KitchenThe two most important aspect of making apple pie are pastry and apples. There are many pastries that can be utilized to prepare the apple pie. So, basically you've got many different choices. Among the most widely favored pastries is the Pate Brisee pastry. It is essentially a very simple to prepare pastry which is loved by everybody for crumbly texture and buttery flavor. Besides these several types of pastries, you may also use any of your personal pastry crust or may be a pie crust.

The next most important aspect of any pie recipe would be the apple filling. The filling must be prepared very vigilantly and always keep in mind that apples ought to be baked properly. Also, pick the very best apples to prepare the apple filling for the pie as they'll decide on the main taste of this recipe. The most favored and widely loved options of apples for the pie are Granny Smith, Golden Delicious, Rome and Braeburn. However, it is easy to even use the local apples during the fall season. To have an original and delectable flavor, one may even adjust the recipe here and there. One of the perfect ways of testing with the apple pie recipe is to make use of unusual type of apples in filling. In order to prepare the apple filling, initially you have to clean and cut the apples properly. After you have sliced the apples, the next step would be to macerate them in sugar and spices. Then when you are done with all this, you could bake the apple in the oven or microwave.

Get some more Apple Pie Recipes and Apple Recipes.

Article Courtesy of Choose 4 Me Best Online Article Solution

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Some mushroom recipes

Here are some mushroom recipes that I got from below source. Hopefully, these are enjoyable and nutritious dishes. For one, I enjoy mushrooms.


Chicken breasts with tarragon mushroom sauce are enhanced with a spice rub. (Courtesy of Mushrooms Canada)

An easy and quick appetizer to prepare; recruit family members to help fill the caps.

1package (250 g) light cream cheese, softened
1 clove garlic, minced
4 small green onions, chopped
½ tsp. (2.5ml) hot pepper sauce
2 Tbsp. (30ml) chopped parsley
½ tsp. (2.5ml) dried basil or thyme
½ tsp. (2.5ml) salt
36 medium fresh mushrooms
Garnish: chopped fresh parsley or basil and diced red pepper or paprika

Lipton Recipe Secrets, Onion Mushroom Recipe, 2-Count 1.8-Ounce Boxes (Pack of 12)The Better Days Books Origiganic Guide to Growing Mushrooms for Profit and PleasureCooking with Mushrooms: 60 delicious recipes for a classic ingredient, shown in 375 photographsThe Complete Mushroom Book: Savory Recipes for Wild and Cultivated VarietiesThe Mushroom Lover's Mushroom Cookbook and PrimerIn medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley, basil and salt. Mix well. Remove stems from mushrooms and save for future use. Spoon or pipe 1 tsp. (5 ml) cheese mixture into mushroom caps. Serve immediately or cover and chill until serving.

Garnish as desired.

Makes 36 appetizers.

TIP: Cheese mixture can be prepared, covered and chilled a few days in advance of serving.


Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.

1 tsp. (5ml) paprika
¼ tsp. (1ml) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
1 1/3 cups (325ml) chicken broth
2 Tbsp. (30ml) lemon juice
1 Tbsp. (15ml) sugar
2 tsp. (10ml) cornstarch
2 Tbsp. (30ml) dried cranberries (optional)
2 Tbsp. (30ml) olive oil
1 lb. (500g) sliced fresh mushrooms
1 small onion, chopped
1clove garlic, minced
2 Tbsp. (30ml) fresh tarragon, minced OR 2 tsp. (10ml) dried
Fresh tarragon or parsley, minced (optional)

In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside.

Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.

In large skillet, heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve, place chicken on plates, spoon sauce over and garnish with parsley if desired.

Makes 4 servings


The Enokitake Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow KitsPacific Natural Foods Organic Mushroom Broth, 32-Ounce Containers (Pack of 12)Lidia's Family Table - The Comforts of SoupThe Better Days Books Origiganic Guide to Growing Mushrooms for Profit and PleasureMushroom Cookbook: Recipes for White & Exotic VarietiesSuomalainen vieraanvara (Finnish Husbandry), "Pie Recipes": IV. Syksyn sienipiirakan tayte (Autumn Mushroom Pasty Filling)Palomar Mountain Cordyceps 100% Organic Mushrooms Mushroom PowderMushroom Soup Recipe MugThe Espresso Oyster Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow KitsSubtle herbs complement the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

¼ cup (50ml) butter
1 lb. (500g) fresh mushrooms, thinly sliced
1/3 cup (75ml) flour
6 cups (1.5L) chicken broth
½ tsp. (2.5ml) dried thyme leaves
1 bay leaf
¼ cup (50ml) chopped green onions
2 large egg yolks
½ cup (125ml) whipping cream
White pepper to taste
2 Tbsp. (30ml) minced parsley

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 ml) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil, it will curdle.

Variation: Add ¼ cup (50 ml) medium sherry.


Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.

24 thin wonton* wrappers
1 Tbsp. (30ml) olive oil
1 small onion, diced
8 oz (250g) fresh mushrooms, coarsely chopped
1 clove garlic, minced
½ tsp. (2.5ml) dried rosemary leaves
¼ cup (50ml) water
1 Tbsp. (30ml) balsamic vinegar
1 pkg (250g) light cream cheese, cubed
½ cup (125ml) minced lean Prosciutto (about 1½ oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)

Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350F (180C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet, heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar and cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined.

Taste and add pepper; spoon about 1½ Tbsp. (22 ml) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 appetizers.

*Wonton wrappers can be found in the produce section of most supermarkets or in Asian supermarkets.

Mushrooms: Mushroom Recipes by Leading Chefs from Around the GlobeA Cook's Book of Mushrooms : With 100 Recipes for Common and Uncommon VarietiesTIPS: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 Tbsp. (15 ml) water if too thick OR fill the cups and heat in 350F (180C) oven for 5-10 minutes or until warm.

For more delicious recipe ideas visit Mushrooms Canada at

These recipes are taken from below source:
Magic mushroom recipes

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