Friday, November 27, 2020

How to whip up a stellar pot pie from Thanksgiving leftovers

FOOD AND DINING


Save your Thanksgiving leftovers for a glorious Black Friday pot pie. Fill it with turkey and roasted vegetables from the holiday menu, then whip up an easy sauce to bring it all together. (Abel Uribe / Chicago Tribune)

Either way, there will be leftovers. I suspect that’s the case for most families in this year of the pandemic. Especially when cooking a whole turkey and a sheet pan full of vegetables.

So, let’s take a proactive approach and make a leftover plan. I’m strategizing for a turkey and roasted vegetable pot pie! After the big meal, I’ll stash away portions of the savory cooked items. Refrigerated promptly in covered containers, turkey and vegetable leftovers will keep for several days. When baking for a holiday, I’ll make a couple of extra pie crusts and stash them in the refrigerator or freezer. Then, create a rich, slightly smoky sauce to hold it together.

Pot pie — heck, any kind of homemade pie intimidates me. It helps to break the preparations into crust, filling, and sauce. With these parts ready, you’ll need to assemble and bake the pies about 1 hour before serving.

A top-only pie might baffle JeanMarie's husband, but it's a boon to the cook, she writes: No fail crispiness and easier crust work.
A top-only pie might baffle Jean Marie's husband, but it's a boon to the cook, she writes: No-fail crispiness and more accessible crust work. (Abel Uribe / Chicago Tribune)

My favorite timesaver is to make the pie dough several days in advance or simply use frozen or refrigerated pie crust. I am a fan of Trader Joe’s frozen pie crusts for their natural ingredients and crisp texture. The crusts are also generously sized, making working with them carefree. If your crust cracks or tears while rolling it out, no worries; just patch things together with your fingers. Rolling between sheets of floured wax paper makes transferring to the pie dish less traumatic.

Since I can’t stand soggy crusts, I prefer to make top-only pot pies (which baffles my husband). This approach proves a boon for the cook — no-fail crispiness and more accessible crust work. And fewer calories — always appreciated.

Cut a hole in the top so that steam can escape during baking.
Cut a hole in the top so that steam can escape during baking. (Abel Uribe / Chicago Tribune)

For the filling, reserve roast turkey and vegetables from Thanksgiving dinner. Alternatively, roast turkey breast tenders or chicken and some vegetables, or purchase roasted chicken and roasted vegetables from the grocery store or the local takeout shop.

You’ll need 3 generous cups of cooked turkey or chicken. Starting with fresh poultry, you’ll need about 2 pounds of boneless, skinless turkey tenders or chicken thighs. If you opt for chicken breast, avoid overcooking it during the roasting. The poultry can be roasted in advance and frozen; thaw in the refrigerator before using.

Crimp the edges for an attractive finish to your crust.
Could you cut the edges for an attractive finish to your crust? (Abel Uribe / Chicago Tribune)

To accompany the chicken in the filling, I add large chunks of roasted vegetables — not the bland celery, carrots, and peas found in freezer-case pot pies.

Nearly any vegetable that tastes well-roasted will taste great in the pie — from carrots and sweet potatoes to Brussels sprouts and parsnips. Know that 8 cups of diced raw vegetables yields 6 generous cups of roasted vegetables. Use assorted frozen vegetables for a speedier option. I substitute 2 bags (14 to 15 ounces each) of frozen roasted vegetables, such as Brussels sprouts and carrots or mixed potatoes and carrots, and then thaw them in the refrigerator for a couple of hours before tossing them with the chicken and sauce.

The cream sauce is easy — butter, flour-thickened chicken broth, cream flavored with smoked paprika, and plenty of fresh garlic. There is no judgment here if you choose bottled or canned cream sauce — refrigerated alfredo sauce also works well. Just remember that thicker sauces make for less runny pies.


Wednesday, April 8, 2020

Creole Shrimp Deviled Eggs | Deviled Egg Recipe


What are the Ingredients for Shrimp Deviled Eggs?
Aside from the bacon, shrimp, parsley, and seasoning, these ingredients are pretty standard for deviled egg recipes.

Typical deviled egg ingredients. I altered my original Deviled Egg recipe, but not by much. I simplified it by using only sexy Dijon mustard, which I love, instead of Dijon and yellow mustard.
Creole flavor. To up the Louisiana ante, I added Creole seasoning (already covered that) and a bit of hot sauce. The hot sauce is optional, depending on your taste, but those in the South tend to like hot foods.
Bacon. Not too much to say about that.

Shrimp. I was lazy and bought the small shrimp at the grocery seafood section, already peeled and deveined.

And I literally only got 24 shrimp, so I didn’t mind the extra $1.00 per pound since I wasn’t buying much, to begin with.

Did you know that “deviled eggs” literally means spicy eggs? In America, this kick comes from mustard and, maybe pepper, a little paprika. But in my shrimp deviled eggs recipe, we are all about the kick.

Wednesday, March 25, 2020

An Immune-Boosting Cider Recipe to Try During Quarantine

Fire Cider Recipe  original by Rebecca Firkser


Note: If the shot is too potent for your palate, try pouring it over ice and topping it with a splash of seltzer. Alternatively, make a tea with a shot or two of fire cider by pouring boiling water over it.


Fire cider recipe

Ingredients
1/4 cup freshly chopped garlic
1/4 cup freshly chopped ginger
1/4 cup freshly chopped horseradish
2 dried hot chiles, crushed (freshly chopped will also work)
1 Tbsp ground or freshly grated turmeric
1/2 tsp black peppercorns, crushed
1 orange, washed and quartered
1 lemon, washed and quartered
Apple cider vinegar
Honey

How To Make It
Combine garlic, ginger, horseradish, chiles, turmeric, and peppercorns in a clean quart-sized jar. Squeeze orange and lemon into the mixture and add the rinds. Stir well, then press the solids down to firmly pack them.

Pour in apple cider vinegar until the solids are completely covered (but don't fill the jar to the brim). If your jar's lid is metal, cover the top with a square of parchment paper before tightly sealing the lid—metal can react weirdly with vinegar, and no one wants that.
For quick cider: Transfer the jar to the fridge and let it steep for at least 12 hours. Use a wooden spoon to press down on solids to extract as much flavor as possible. Pour about 1 shot of the cider and mix in honey to taste. Take a shot (or a half-shot) every morning or whenever you feel under the weather. Finish within 1 month.

For OG slow cider: Transfer the jar to a cool, dark area in the kitchen, like a pantry or cabinet. Let the mixture steep, gently shaking the jar daily for three weeks. Use a wooden spoon to press down on the solids to extract as much flavor as possible, then strain out the solids and mix in honey to taste. Discard the solids and transfer the cider to the fridge. Take a shot (or a half-shot) every morning or whenever you feel under the weather. Finish within 1 month.


Any time I feel under the weather, I make a large batch of fire cider, an immune-boosting tonic of acidic, spicy things like garlic, ginger, horseradish, chiles, and apple cider vinegar, mixed with fresh citrus juice and honey. I take little shots of it throughout the day, letting its healing warmth run through my body.
© Provided by Eat This, Not That! immune-boosting shot
Similar in flavor to a shrub or a switchel, fire cider is often relied upon by herbalists to stop flu and cold symptoms in their tracks. Though a quick version can be mixed up overnight, a proper batch of fire cider takes a few weeks to brew.

As we work through daily life doing our best to prevent the spread of the novel coronavirus, a combined effort to practice social distancing means you'll have plenty of time to make a big batch of this fire cider. Or make a quick batch for now and an OG slower batch to freeze for later.
And for more quarantine ideas, don't miss these 20 Healthy Foods to Add To Your Coronavirus Grocery List.

What are the health benefits of fire cider?
The spicy components of the drinking aid in decongestion and warm the body; citrus brings immune-boosting vitamin C, while garlic and honey offer antibacterial support. Some believe strongly in the antiviral properties of these ingredients, but as much less research has been produced in that area, put only some of your faith in fire cider. The drink will still soothe a sore throat, clear your sinuses, and warm you to your core.

Though humans have made strong brews with natural ingredients to combat illness for generations, the actual term "fire cider" is widely attributed to herbalist Rosemary Gladstar, who wrote about the mixture in the 1980s. In her 1999 book Rosemary Gladstar's Herbs for the Home Medicine Chest, she recommends making a batch of fire cider as soon as cold and flu season hits (her recipe requires the mixture to rest for three to four weeks to reach utmost potency), and recommends taking a spoonful as soon as symptoms arise.

What goes into making fire cider?
Then, don't wait weeks to drink my fire cider. Because I consider the brew a symptom-soother and not my only form of medicine, I find it perfectly potent after an overnight steep.

Though you'll find one below, there's no authentic "recipe" for the mixture. It's more a matter of what I have and which flavors I want to lean into. More acidic spice? Crank up the amount of freshly grated horseradish. Want it super hot? Double the chiles and add all the seeds. And always add freshly chopped garlic and ginger, lots and lots of it. I don't typically use diced onion, but some swear by it. Then, the citrus: The puckery lemon is just as welcome for a sweeter slant, orange juice, and peel. Turmeric, freshly grated or powdered, and cracked black peppercorns are my favorite additions for a dose of anti-inflammatory agents.
Cram everything into a clean jar and cover with apple cider vinegar. At this point, you could pop the mixture in the fridge and let it sit out overnight.

How to properly brew the cider for weeks
If you're interested in letting your fire cider brew for a few weeks, there are a few things to which you should pay closer attention.

Make sure your jar has a lid that can create an airtight seal. This is the time for a Mason jar, not a repurposed salsa jar. Make sure your pot is fresh-out-of-the-dishwasher sanitized.
Take extra caution to pack down the solid ingredients and cover them entirely with vinegar.
Move the jar to a cool, dark area in the kitchen, like a pantry or cabinet. Let the mixture steep, gently shaking the jar daily for three weeks.