Turkey Chow Mein

Chow Mein is a great way to use up leftover meat and well worth keeping a few staple items in your pantry. This recipe is quick to put together and can easily be doubled or tripled for a crowd. You can have dinner on the table in 30 minutes and that includes chopping vegetables.

• 6 oz / 170-gram package steam fried noodles boiled according to package instructions
• 2 tablespoons oil
• 1 medium onion sliced
• 1 cup celery sliced
• 2 cups sliced cabbage (use bagged coleslaw mix to save a bit of time)
• 1 red bell pepper julienned
• 2 medium carrots julienned
• 1 cup snap peas sliced
• 1 can mushroom soup
• 2 tablespoons soy sauce
• 2 -3 cups leftover julienned turkey or chicken or pork
• 1/2 cup chopped green onions

1. Boil the water for the noodles while you slice and prepare your vegetables. Once the water is boiling, salt it and cook the noodles and drain and set aside in a colander.
2. Heat the oil over medium heat and add the onion first. Allow to fry for a minute or two and then add all the vegetables except for the snap peas and green onions.
3. Stir-fry until the vegetables are tender.
4. Add the mushroom soup and soy sauce and meat and heat through.
5. Add the snap peas and noodles and bring to a simmer.
6. Garnish with green onions and serve.

Serves 4

Pumpkin Coffee Cake

I copied this recipe years ago from a Taste of Home magazine, I believe. It’s the picture that caught my eye. The recipe called for buttercup squash, which I think I used the first time, but decided to try it with pumpkin the next time. It is very good both ways and a great addition to the Thanksgiving desserts.

Streusel:

• ¼ cup brown sugar
• ¼ cup white sugar
• ¼ cup flour
• ¼ cup rolled oats
• ¼ cup slivered almonds
• 1 ½ teaspoon cinnamon
• 3 tablespoon butter (room temp)

Cake:

• 1/2 cup butter (room temp)
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin (or fresh, cooked and mashed)
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon each: soda, salt
• ¼ teaspoon each: ginger, nutmeg 
• 1/8 teaspoon cloves

Filling:

• ½ - 3/4 cups unsweetened applesauce (2 apples, chopped, cooked, mashed)

Glaze:

• 1/2 cup icing sugar 
• 1/4 teaspoon vanilla 
• 1 1/4 tablespoons hot water

1. Prepare 10 inch spring form pan or a tube pan with straight sides, by greasing well and dusting with flour.
2. Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
3. Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
4. Combine dry ingredients and add to creamed mixture. 
5. Spoon 1/2 into prepared pan. Spread applesauce over batter. (If not using a tube pan I still only spread sauce around the outer circle and not in the centre) 
6. Sprinkle all over with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully and finish top with remaining streusel. 
7. Bake at 350° F for 55 - 60 min. or until cake tests done. Cool 10 min: remove outside ring. If using tube pan, allow to cool completely then slide a knife around under cake. Holding one hand on top of cake, gently turn upside down and then flip onto cake plate. 
8. Combine glaze ingredients and drizzle over coffee cake. Serve plain or with whipped cream. Serves 12 fair sized pieces (16 small)

Roasted Root Vegetables

  Bins of autumn's harvest are overflowing at many of the local markets for the Canadian Thanksgiving weekend. Squash is also in season and is a nice addition to this simple, flavourful and healthy side dish. 

If you're like me you like to peruse through recipe books and magazines for those special holiday recipes. Several weeks ago we hosted a fall dinner party and I planned it around autumn's harvest. If you're still needing a few ideas for your Thanksgiving dinner, I hope the menu I served inspires you.  Below my menu is the recipe for the Roasted Root Vegetables.

Starter Salad - Pear and Goat Cheese Salad with Maple Balsamic Vinaigrette 

(recipe can be found in our new Celebrations Cookbook, pg. 242)

Main course-Holubschi I used beet leaves (and used the beets in today's recipe) and also Swiss Chard leaves to roll the meat. Better known as Cabbage Rolls. 

(Judy posted her Cabbage Roll recipe yesterday on the blog, and there are other Cabbage Roll recipes  on the blog and in our first cookbook, pg. 80)

 Wareneki or spelled Varenyky in Ukrainian

( recipe in our first cookbook, pg.90, and a gluten free recipe on pg. 92)

Dessert - Blintzes or Nalysnyky in Ukrainian

(recipe in our first cookbook, pg. 24)

Pumpkin Pie

(recipe on the blog)

Roasted Root Vegetables (serves 6-8)

• 4 carrots
• 2 parsnips
• 2 small turnips
• 2-3 red beets
• 2-3 yellow beets
• 1 red or white onion, or 3-4 shallots
• 1 yam
• 4-5 fingerling potatoes
• 1 acorn squash, optional
• olive oil
• spices, I used fresh thyme and rosemary along with a sprinkle of za'atar, which is a herb blend I purchase at Ten Thousand Villages. A good substitute would be to just use dry Thyme.
• salt and pepper

1. Wash vegetables. Separate the red beets from the other vegetables as they bleed their colour and everything will turn red. 
2. Peel vegetables. Cut vegetables into chunks and place in a large bowl. Add spices. Do the same with the red beets in a separate bowl.
3. Pour olive oil over vegetables and spices and toss. 
4. Line a backing sheet with foil or parchment. Spread vegetables onto prepared pan, placing the red beets on one side. 
5. Roast in 400º oven for 30 minutes. Take out and toss. Roast another 15-20 minutes until veggies are fork tender but not mushy. 
6. If adding squash to your dish, slice whole acorn squash into 1"rings, cut away and discard the seeds and plump. Lay flat on a parchment lined baking pan and drizzle with a mix of 2 tablespoons of honey and 2 tablespoons of melted butter. Roast 10 minutes. Turn and roast another 10 minutes or until fork tender. Add to the roasted vegetables when ready to serve.

Pumpkin Pecan Jelly Roll

Funny how a jelly roll always brings some signs of delight and this one did not disappoint. If you  have never tried rolling up a jelly roll, why not try it? It may just be a lot easier than you think, but if it flops, you can always put the whole thing in a trifle bowl and decorate the top. It will taste just as delicious.

Ingredients:

Jelly Roll

• 1 cup flour
• 1 1/2  tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 eggs
• 1 cup sugar
• 2 Tbsp lemon juice
• 4 Tbsp water
• 1 tsp vanilla
• 1 cup pumpkin puree

Filling

• 6 tablespoons butter
• 3/4 cup (loose measurement) brown sugar
• 3 tablespoons corn syrup
• 3/4 cup roasted pecans, coarsely chopped
• 1 1/2 - 2 cups whipping cream
• 4 tablespoons instant vanilla pudding powder

Method:

1. Preheat oven to 375 F.
2. Prepare jelly roll pan or cookie sheet with edges (10" x 15" or 11"x17") by greasing well. Line with wax paper, then grease well again, all the way up the sides as well. I like to use shortening for greasing.
3. In a small bowl mix dry ingredients and set aside.
4. Beat eggs with hand mixer for several minutes, then beat in the sugar well, until thick and lemon colored. Stir in lemon juice, water and pumpkin.
5. Stir dry ingredients into pumpkin mixture.
6. Spread into prepared pan and bake 15 - 18 minutes.
7. In the meantime, melt butter for filling. Stir in sugar and syrup and bring to boil. Cook on low to medium heat, stirring a few minutes, until it thickens and looks like caramel. Add pecans (roasted for about 10 minutes) and set aside to cool.
8. Prepare a clean tea towel by laying it on the counter and dusting generously with powdered sugar, using a sieve. When cake is done and still hot, turn it onto the towel. Peel off wax paper and roll up the cake along with the towel (beginning at narrow end). Let sit for about 1/2 hour.
9. Beat whipping cream until it begins to thicken, then add vanilla pudding powder mix and continue beating until thick for spreading.
10. Unroll cake. Starting where you begin to roll up from, spread cooled caramel pecan mixture, randomly far as it will go and avoiding cracks. Then spread whipped cream all over the cake, keeping about an inch from the edges.
11. Gently roll the cake back up again, starting from same end as before. Don't worry if it cracks a bit. When rolled up, carefully lift onto serving platter. Use left over cream to hide cracks and decorate the top if you like or just leave it. Freeze uncovered for 1 hour to set or longer if preparing days ahead. Once frozen, slip into plastic bag. On day of serving, refrigerate until ready to serve. Just before serving dust with icing sugar, using a small sieve.

 

Apple Pumpkin Ricotta Muffins

Apple and Pumpkin season arrive at the same time. So why not combine the two and enjoy a tasty muffin for breakfast or coffee break. I used Goodland apples, grown here in Manitoba. The pumpkins were grown here as well. Thank you Susan for the apples and pumpkins, they have turned into delicious treats.

• 1 1/4 cups sugar
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3/4 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/3 cup oil
• 2 eggs
• 2 cups apples, cored, peeled and finely chopped 
• Gingersnap cookie crumbs 

1. Whisk together first 7 dry ingredients in a medium sized bowl.
2. In a separate bowl whisk together pumpkin puree, ricotta cheese, oil, and eggs until blended.
3. Stir wet ingredients into dry ingredients just until moistened. The dough will be thick. Fold in finely chopped apples.
4. Spoon into greased muffin tins.
5. Sprinkle with gingersnap crumbs
6. Bake in a 350º oven for 30 to 35 minutes until muffins test done when pierced with a toothpick.
7. Cool a few minutes then remove muffins from pan and place on  cooling rack.
8. Yield: 18 muffins

Creamy Pear Bake

We had such an amazing harvest of pears this year from our one pear tree and I was searching for ways to use them up. This is a simple recipe with a nice creamy result. If you really enjoy creamy, you can serve it with ice cream or whip cream, too.

Creamy Pear Bake

• 1/3 cup sugar
• 2 Tablespoons flour
• 1/4 teaspoon salt
• 4 cups cored and sliced fresh pears ( I did not peel mine but you could if you prefer)
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 teaspoon lemon extract

Topping:

• 1/4 cup flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

1. Preheat oven to 350 degrees
2. Prepare a medium sized baking dish.
3. Mix sugar, flour and salt.
4. Gently toss and incorporate this mixture with the pears.
5. Mix the sour cream and extracts together.
6. Add this mixture to the pears and gently toss till incorporated.
7. Pour into the prepared baking dish.
8. Mix the topping ingredients till crumbly.
9. Dot the top of the pear mixture with the topping.
10. Bake in a 350 degree oven for 45 minutes or until the topping is browned and mixture is bubbling.

Bread For The Journey

Photo Credit: Kayla Krahn

When I read Psalm 23 I like to read it in the King James version. Maybe it's because that is how I memorized it years ago. No matter what version you read these are wonderful words of encouragement and comfort for us in our time of need.

Psalm 23(KJV)

1 The Lord is my shepherd; I shall not want.

2 He maketh me to lie down in green pastures: he leadeth me beside the still waters.

3 He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake.

4 Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.

5 Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.

6 Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the Lord for ever.

Mystery Dessert

I don't know why the name . . . that is how I got it from my mom.  It's still a mystery why it's so delicious . . . you'd never guess it to be a fat-free cake.

Ingredients:

• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 14 oz fruit cocktail along with syrup
• 1 teaspoon vanilla

topping:

• ¼ cup brown sugar
• ½ cup crushed walnuts or almonds
• ¼ teaspoon cinnamon, optional

Method:

1. In a medium mixing bowl, stir together sugar, flour, soda and salt.
2. In a small bowl, beat egg with a fork adding some of the fruit cocktail juice. Stir egg, fruit cocktail and vanilla into dry ingredients.
3. Pour into shallow, greased 8x8 inch pan or pie plate.
4. Combine brown sugar with nuts and sprinkle over top.
5. Bake at 350° F for 40 minutes.

Serve plain, with ice cream or whipped cream. So quick and simple, yet delightful.

Meat Buns ~ Flashback Friday

It's 'Flashback Friday' and I am re-posting one of the first recipes I submitted to this blog...back on June 10, 2008.  It has also been one of our most viewed recipes and so I decided it was time to give it a bit of an update.  It is now re-formatted and has a new photo. The original photos appear in the collage at the bottom of the post.  Instructions for using instant yeast are also included.

There’s nothing quite like the meat perishky I recall from days gone by…a dainty meat-filled pastry. I have my mother-in-law's recipe but somehow couldn’t see myself rolling out all the dough and spending hours making tiny little pockets. So I adapted the recipe somewhat and came up with meat buns.  They are wonderful to have on-hand in the freezer and pull out for a quick lunch with pickles and cheese. 

Filling:

• 2 pounds ground beef
• 2 onions, chopped
• 1 package onion soup mix
• 1 can cream of mushroom soup, undiluted

1. Brown ground beef over medium heat in large skillet…breaking up while cooking*.
2. Drain. Add onions and cook for a few more minutes.
3. Stir in onion soup mix and mushroom soup and heat through.
4. Allow mixture to cool completely (can be made ahead).

*Tip: Use a potato masher to break apart the meat as it is browning.

Dough:

• 2 Tablespoons yeast
• 1 tsp. sugar
• ½ cup lukewarm water
• 4 cups warm water
• 1/3 cup potato flakes (instant mashed potatoes)...optional
• ¼ cup sugar
• 1 Tablespoon salt
• ½ cup oil
• 1 cup butter or margarine
• 2 eggs, beaten
• 12 cups flour

1. Dissolve sugar and yeast in lukewarm water. Let stand 10 minutes.
2. In a large mixing bowl combine 4 cups water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs.
4. Stir in softened yeast and beat in six cups of flour.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns. 
9. Pinch off balls of dough about the size of a small egg.
10. Flatten dough in the palm of your hand into about a 3-inch circle.
11. Place a spoonful of filling on the center.
12. Bring the edges of the dough up and around the filling and pinch together tightly to seal edges.
13. Place pinched side down on a greased baking sheet.
14. Cover and allow to rise in a warm place.
15. Bake at 375 degrees F. for about 20 minutes...or until golden.

Alternate method using instant yeast:

• 11 cups flour
• 2 Tablespoons instant yeast
• 4 cups warm water
• 1/3 cup potato flakes...optional
• 1/4 cup sugar
• 1 Tablespoon salt 
• ½ cup oil
• 1 cup butter or margarine, softened
• 2 eggs, beaten

1. Combine instant yeast with 5 cups of flour.
2. In a large mixing bowl, combine water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs. 
4. Stir in the 5 cups of flour with added yeast. Mix well.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns...as in instructions above.

*One recipe of meat filling will not be enough to fill all the dough.  Use leftover dough to shape into regular dinner buns. 

Cheesy Scalloped Potatoes

Scalloped potatoes are a great accompaniment to ham or sausage. If you want it to be a meal in one dish, just cut up left over ham and add to the potatoes before pouring the milk mixture over it. This recipe calls for cheese, but it is also good without.

Scalloped Potatoes:

-5-6 baking potatoes, peeled and thinly sliced

-1/2 cup finely grated onion

-1 3/4 cups milk

-2 tbsp flour

-2 tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1 cup grated cheddar cheese

Method:

Peel and thinly slice potatoes into a large bowl. Cover with cold water and allow to sit for 10 minutes. Drain well. (this gets rid of some of the starch in the potatoes) Add the grated onion and cheese and stir to combine.

Put potato mixture into a well greased casserole or 9x13 pan. In a small sauce pan (or microwave) melt butter. Stir in flour, salt and pepper. Add milk all at once and cook, stirring constantly until it bubbles and begins to thicken.

Pour hot milk mixture over potatoes. The milk should almost cover the potatoes. If you need add a little extra milk.

Bake covered in 350º oven for 40 minutes. Uncover and bake for 15-20 minutes longer or until potatoes are tender.