Turkey Crepes

I was looking for ideas to use up leftover turkey from Thanksgiving and remembered my son mentioning he wanted to try crepes. So I combined a couple of recipes and came up with this turkey crepes.

Crepe batter:
3 eggs
1 1/2 cups flour
1 1/2 cups milk
2 Tbsp vegetable oil

Beat eggs in a large bowl. Gradually add dry ingredients alternately with milk and oil. Beat until smooth.

Heat a medium frying pan (I use a Teflon pan so I don't have to grease it) over medium heat. Add about 1/4 cup batter to hot pan, swirling to spread a thin layer over entire pan. Allow to cook until lightly browned (will be cooked through), then flip to brown other side for a few seconds. Layer with wax paper so they don't stick together while you are making the filling.

Turkey filling

1/4 cup chopped onion
1 stalk celery, finely chopped
bit of red pepper, finely chopped
1 clove garlic
1 cup sour cream
2 tbsp flour
1 1/2 cups chicken broth
2 cups leftover turkey (or chicken)
parsley, oregano and/or basil to taste
ground black pepper
1 cup shredded cheddar cheese
spinach leaves

Fry onion, celery, red pepper and garlic in oil until tender. Stir flour into sour cream and add to vegetables. Stir in broth and cook until thickened and bubbly. Add turkey, cheese and seasonings.

Build the crepes: lay a crepe on a plate with the browned side down. Lay some spinach leaves in the middle in a line, then spoon some of the turkey/sauce mixture on top. Fold one side over, tuck in and roll so the seam is down. Repeat with remaining crepes and filling.

You could use this filling with tortillas and save the effort of making crepes. And you can add other veggies (I used corn tonight as well), or omit or change the cheese for a different taste.

My kids took some of the leftover crepes and spread them with butter, brown sugar and cinnamon, then fried an apple with some cinnamon and made dessert crepes.

Sugar Cookies

This is a recipe from a package of cookie cutters I bought a few years ago. It is from a famous woman who had a TV show, magazine, books and many other lines of business (she spent some time in jail for insider trading).

1 cup butter
2 cups white sugar
2 eggs
1 tsp vanilla
4 cups flour
1 tsp baking powder

Cream butter and sugar. Beat in eggs and vanilla. Add flour and baking soda and mix until combined. It will be quite stiff, use your hands if you have to. Roll on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place on ungreased cookie sheets. Refrigerate for 15 minutes, then bake at 325F for 10-12 minutes.

The refrigeration step is very important. If you don't do it, the cookies will spread and not look at all like the shapes you cut. You can decorate these cookies with icing, or just serve them naked. I have a modest collection of cutters, so I can make cookies for various holidays.

Guacomole

I love this simple recipe for Guacamole. We serve it with tortilla chips as an appetizer, but will use it with the main course, if there is any left over. It's tasty on a burger or with pork.

1 ripe avocado
2 cloves garlic, crushed and minced
1/4 lime's juice
about 1/3 cup finely chopped red pepper, tomato and onion
about 2 tbsp sour cream

mash the avocado and mix with everything else.

To tell if the avocado is ripe, it should be dark green and yield just slightly when gently squeezed. If it is black or really soft, it probably is over ripe. When you cut it, the flesh should be green. The easiest way to cut it (I find), is to slice it to the pit vertically all the way around, then give it a twist and it separates. Then I get the pit out by pushing the edge of a sharp knife right into the pit (just a bit in), then twisting it. You have to be careful getting the pit off the knife. I use a spoon to scoop the flesh out of the skins, it usually comes out in one piece if it is ripe.

Blueberry Muffins

I love summer, when the fruit and berries are a reasonable price. I got a big container of blueberries the other day, but realized today I can't eat them fast enough, so I'm making muffins. This recipe is not overly sweet, nor cake-like as many bought muffins are. It makes a dozen regular size, or 2 dozen mini muffins.

1 3/4 cups flour (I use half whole wheat and half white)
1/3 cup sugar
2 tsp baking powder
1 egg
3/4 cup milk
1/4 cup cooking oil (canola or corn)
1 cup fresh (or frozen) blueberries

Combine dry ingredients in a bowl. Mix wet ingredients separately, then add all at once to dry. Mix just until combined (never over-mix quick bread batters, they get tough). Stir in blueberries. Fill muffin cups (greased or lined with paper baking cups) 2/3 full. Bake at 400F for 18-20 minutes for full size or 10-12 for mini.

This is easily doubled, which I did today, and they freeze well.

Veggie roll-ups

My mom made these for a get-together recently while I was visiting, and they disappeared pretty quickly. Fairly simple to make, they do take a bit of planning and chopping.

1 package of cream cheese, at room temperature
2 tbsp mayonnaise
3 cups finely chopped vegetables (she used red, green and yellow peppers, broccoli, green onions, olives and mushrooms, but you could use anything, really)
15 large tortillas

Mix cream cheese with mayonnaise. Cut sides off tortillas to make them more square, then spread with a medium-thin layer of cheese mixture. Spread a layer of vegetables on top, then roll up tightly. Wrap in saran wrap and refrigerate at least 2 hours. Unwrap saran and slice into 3/4 inch pieces. Mom used whole wheat tortillas and tomato ones, and arranged them alternately on a plate. Make sure the veggies aren't too big, and I wouldn't use anything too juicy (like tomatoes).

Pancakes

This is almost as easy as buying pancake mix. It makes about 15 pancakes of about a 3 inch diameter.

1 1/2 cups flour
4 tsp sugar
2 1/2 tsp baking powder
2 large eggs
2 tbsp cooking oil
1 1/4 cup milk

Mix dry ingredients. In a separate bowl, beat eggs, add milk and oil. Add wet ingredients to dry and mix just until combined. Cook in frying pan on medium high heat by dropping large tablespoonfuls, flipping when edges appear dry and there are bubbles on top.

Waffles

In honour of Father's Day, I made waffles for brunch today. This fairly simple recipe makes 5 Belgian waffles (the big round ones). Terrific with whipped cream, chocolate sauce and fruit.

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
2 large eggs
1/4 cup cooking oil
1 cup sour cream
1 1/4 cup milk

Stir dry ingredients together. In a separate bowl, beat eggs, add oil, sour cream and milk and mix well. Pour into dry ingredients and stir just until moistened. I use about 3/4 cup batter in my waffle iron, but it depends on the size and type.

Hot German Potato Salad

I'm not a big fan of potato salad with mayonnaise, so was very excited to find this variation made with vinegar.

4 cups hot, cooked diced potatoes
6 slices bacon
1 small onion
2 tbsp flour
1/4 cup balsamic vinegar
3/4 cup water
2 tbsp sugar
1 tbsp fresh parsley
1 tsp dry mustard
pepper to taste

Fry bacon til crispy, then crumble.Fry onion in bacon fat. Stir in flour, then add vinegar and water. Stir until thickened. Add seasonings and pour over hot potatoes. Serve warm.

I like this when its cooled down, too, but not refrigerated. You can substitute red wine vinegar for the balsamic for a milder taste.

Marinated Flank Steak

This is a recipe that I got from my mother. It is wonderful with a flank steak. I used to request this for my birthday supper when I was in my late teens/early twenties.

½ cup red wine
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup olive oil
¼ cup liquid honey
2 cloves garlic
1 tbsp rosemary
½ tsp dry mustard

Mix all ingredients together and marinate flank steak for 12-24 hours. Grill until medium rare, slice thinly across the grain and serve.

Leftover steak slices (if you have any!) are great with a salad for lunch, or in a sandwich.

Taco Soup

Ever have leftover taco meat? Here is a recipe that uses it up, and can also be thrown in the slow cooker.

1/2 lb ground beef
1 onion
taco seasoning
(or use leftover taco meat)
1 can (14 ounce/398 ml) tomatoes
1 can tomato sauce
1/2 can black beans (rinsed really well)
1 cup frozen corn
3 cups of water
1/2 cup-1 cup salsa

Fry up the ground beef and onion, if necessary. Add all ingredients to large pot or slow cooker, adjusting water til it is of soup consistency. Simmer 1 1/2 hours on the stove top or 4-6 hours in slow cooker. Grate cheese over each bowl, add a dollop of sour cream and serve with tortilla chips.

Chicken Diane

I got this recipe back in university. I usually serve it with rice because I like the sauce. It is pretty simple, only takes about 20 minutes to get it ready (about the time it takes to cook rice).

4 boneless chicken breasts
fresh ground black pepper
2 tbsp olive oil
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime (about 2 tbsp)
2 tbsp brandy
3 tbsp fresh parsley (1 tbsp dried)
2 tsp Dijon-style mustard
1/4 cup chicken broth
1 tbsp butter

Pound chicken breasts between sheets of wax paper or plastic wrap (I often just cut the chicken into smaller pieces). Sprinkle with fresh pepper. Heat olive oil in large skillet. Cook chicken over high heat for about 7 minutes per side. Add chives, lime juice, brandy, parsley and mustard to pan (I mix these together while the chicken is cooking). Cook 15 seconds, scrapping up the pan drippings. Whisk in broth, then butter. Stir until butter melts. Serve, spooning sauce over chicken (and rice, if you want)

Wacky cake

The very first cake I baked was this so-called Wacky cake. It was from a recipe book for kids that someone had given my sister. It has no milk or eggs, so I guess it is vegan.

3 cups flour
2 cups sugar
2 tsp baking soda
6 Tbsp cocoa
2 tsp vanilla
2 Tbsp vinegar
10 Tbsp oil
2 cups water

Mix dry ingredients together. Mix wet ingredients seperately, then combine with dry. Bake in 2 9-inch round pans (greased and floured) for 30 minutes at 350F.

You can make this recipe without a mixer, or you can make half of it right in the pan (but you have to serve it out of the pan because it will stick. And I would do it in a 8-inch square).

Biscuits

I got this recipe in grade 8 Home-EC class. I remember coming home after that class and making supper for my family. We had these biscuits and corn chowder (that recipe has been lost, but I think it was basically boiled potatoes with cream of corn soup and milk, and a little bacon and onions).

1 1/2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 butter
2/3 cup milk

Mix dry ingredients together, cut in butter until it is very small. Add milk and mix lightly. Turn out on floured surface and pat out to 1/2 inch thick. Cut with biscuit cutter or small glass. Bake at 400F for 10-12 minutes.

This should make about a dozen, depending on the size you cut them.

Maple Pork Tenderloin

I found this recipe in the paper a couple of months ago, it is very tasty. I have done it as a glaze and a marinade, it is all good.

2 tbsp minced shallot (I used onion)
3 tbsp maple syrup
4 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp soy sauce
pork tenderloin

For a marinade, mix everything together and let pork sit in it for 4-24 hours, then bake at 375F for 30-45 minutes (depends on the size of the tenderloin). It should be 155F internally. Let rest 5-10 minutes before slicing thinly.

For a glaze, brown pork in a hot ovenproof skillet. Generously brush top and sides with maple syrup mixture. Pour in 1/4 cup broth (chicken or veggie) and bring to a boil. Transfer skillet to oven (375F) and roast 20-25 minutes, brushing with the maple syrup mixture 3 times. While the pork rests 5-10 minutes, bring the pan juices to a boil on the stove top and add the remaining syrup mixture. Boil, stirring occasionally, for 3 minutes until thickened slightly. Serve sauce drizzled over thinly sliced pork.

Meat Loaf

I never liked meatloaf when I was growing up. I could barely choke enough down to please my parents. Then a friend served me some made with mozzarella cheese and ham. Wow! What a revelation! I found this recipe in the newspaper a couple of years later, and have been making it regularly since. It is a hit with the kids.

1 1/2 lbs ground beef
1 egg
1 cup tomato sauce
1/2 cup bread crumbs or oatmeal
1 small onion, chopped
1 tsp oregano
1 tsp basil
pepper to taste
1 tsp parsley
4-5 slices cooked ham
1 cup grated mozzarella cheese

Blend all ingredients except ham and 1/2 the cheese. You can play with the amount of tomato sauce and bread crumbs so that you have moist mixture that will hold its shape. Spread on a piece of plastic wrap or wax paper. Lay ham out on top, sprinkle with the remaining cheese and roll up like a jelly roll (removing plastic wrap as you go). Place seam side down on a baking sheet and cook at 350F for 45 minutes.

It can be a bit challenging to get this to roll, I usually end up with more of a fold-in-thirds look. I like to serve this with rice, but potatoes or pasta are tasty, too.

Valentine's Day

Want a quick and easy Valentine's dessert? How about Chocolate Fondue! All you have to do is melt some good quality chocolate (about 8 oz) with some whipping cream (about 3/4 cup). You can play around with the consistency of the sauce by using more or less cream. And you can use milk for a lower-fat version, but it isn't quite as rich and smooth. Dip firm fruit (strawberries, orange segments, apples, pineapple), cake, cookies, or marshmallows into the warm chocolate. And if there is any left over sauce, use your imagination!

Ultimate Brownies

This is a recipe I can claim as my own. I combined a couple of Brownie recipes, then tweaked it to develop the ultimate brownies. These are not your bake-sale brownies, not your quick-treat-for-the-kids brownies. These are a chocoholics delight, especially if you follow the instructions for the Million Dollar Brownies at the end.

3 oz unsweetened chocolate
2 oz dark chocolate
1/2 cup butter
2 eggs
1 cup brown sugar
1 tbsp dark rum
1/3 cup flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp sour cream

Melt chocolates and butter. Whisk eggs with sugar and rum. Stir in chocolate. Mix dry ingredients separately, then fold into chocolate mixture. Fold in sour cream. Bake in 9 inch pan for 30 minutes at 325F. The edges should just be pulling away from sides of pan. Let cool in pan for an hour, then place in fridge for about an hour before cutting.

For Million Dollar Brownies, chop 4 oz each white, milk and dark chocolate. Add half to batter. Melt remaining chocolates separately. Drop spoonfuls on top of batter in pan, then swirl for a marbled effect. Bake as above.

Gingerbread cookies

I know its a little late, but I got too busy with Christmas to post recipes for Christmas baking. Better late than never? At least they will be here for next year.

This is a recipe for a soft gingerbread cookie. It rolls out nicely, and makes a lot! You can cut the recipe in half, but they do freeze well, so I make the whole batch, then pull them out of the freezer just when we think all the cookies are gone.

1/2 cup butter
1 cup white sugar
1 cup molasses
2/3 cup water
6 1/2 cups flour
2 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves

Cream butter and sugar. Add molasses and water-it will appear curdled, its okay. Mix the spices and baking soda into the flour, then add all but about 1/2 cup to creamed mixture. It will get quite thick! Sprinkle the remaining flour on a clean surface, then roll out dough to about 1/4 inch thick. Cut out with cookie cutters and bake at 350F for 8 to 10 minutes.

I sometimes use half whole wheat flour, and I've been known to add fresh grated ginger, as well. I also roll out half the dough at a time for the first rolling, just because its a large amount. And you can make these throughout the year, not just Christmas. I don't usually ice them, but they can be decorated.