After-Thanksgiving Turkey Stew w/ Whole Wheat Potato Rolls

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This After Thanksgiving Turkey Stew is plain and simple requiring minimal ingredients: leftover turkey, canned tomatoes, sweet potato, green beans and fresh herbs.  If you’re anything like me, I’m usually over Thanksgiving food by day two.  By this time, I’ve either cut up and frozen the remaining turkey or if the mood hits me, I’ll make this Turkey Stew.  It came together rather quickly, which is much needed after laboring over the stove preparing an entire Thanksgiving dinner.  The Whole Wheat Potato Rolls were leftovers from Thanksgiving and added another level of excitement to the mix.  I’ve been eyeballing this recipe from B. Smith’s cookbook for awhile, but I needed the perfect time and inspiration to make them.  They came out tender, soft and moist.  The perfect accompaniment to the Turkey Stew.

You can use what ever you have on hand to make the stew.  I already had cooked sweet potato and I used frozen green beans.  If you’ve gone a little overboard with Thanksgiving dinner (mac and cheese, stuffing, potato salad, pie and so on), this stew is clean eating at its best.  Add quinoa or brown rice for extra fiber if you’d like.  Serve in soup bowls and use the bread to dip up the yummy tomato broth.

Enjoy!

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After-Thanksgiving Turkey Stew w/ Whole Wheat Potato Rolls//makes 4 servings

turkey stew
1 medium onion, chopped
2 cloves garlic, chopped
2 cups diced cooked turkey
2 cups peeled and cubed sweet potatoes
2 rosemary sprigs
2 thyme sprigs
1-14.5 oz can diced tomatoes
2 cups turkey or chicken stock
1 ½ cups green beans, fresh or frozen
Freshly ground black pepper and salt to taste

In a 2-qt sauce pan, sauté onion and garlic over medium high heat until translucent.  Add diced turkey, sweet potato, rosemary, thyme and the stock.  Bring to simmer.  While simmering, add the green beans.  Lower the heat and cook for 10 minutes or until vegetables are tender.  Season with salt and pepper.  Once done, ladle soup in individual soup bowls.  Serve immediately. 

Note: If using frozen green beans, add the last 5 minutes of cooking to avoid over cooking the green beans.

whole wheat potato rolls//makes 12 rolls
adapted from B. Smith’s Entertaining and Cooking for Friends

1 large potato (12 ounces), peeled and cubed
4 teaspoons active dry yeast
1 tablespoon sugar
2 ¾ cups unbleached all-purpose flour
2 ¼ cups whole wheat flour
1 ½ teaspoons salt
2/3 cup milk, warmed (105 to 115 F)
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Cook the potato in boiling water salted water until tender.  Drain, reserving ¼ cup of the cooking liquid, and mash the potato well.  Set aside.

Cool the reserved potato cooking liquid to between 105° and 115° F.  Then stir the yeast and the sugar into the liquid and let the mixture stand until it is frothy (about 10 minutes).  Meanwhile, stir the flours and salt together in a large bowl.

In a large mixing bowl, stir together the yeast mixture, warm milk, eggs, melted butter, and mashed potato.  Add 3 cups of the flour mixture and beat for 5 minutes, until very smooth.  Gradually add more of the flour mixture to form a dough.  Turn the dough out onto a floured surface, and gradually knead in the remaining flour.  Continue to knead the dough until it is smooth.  It should be soft but not stick. If necessary add more flour, 1 tablespoon at a time.

Place the dough in a large greased bowl, and turn it over once to coat the top with grease.  Cover the bowl loosely with greased plastic wrap, and let the dough rise in a warm place for 1 hour or until it has doubled in size.

Grease 12 large muffin cups.  Punch the dough down and divide it into 12 pieces.  Shape them into smooth rounds and place them in the muffin cups.  Cover as before, and let rise in a warm place for 30 minutes or until doubled in size.  Meanwhile, preheat the oven to 400° F.

Bake the rolls for 15 to 20 minutes, until they are golden on top and sound hollow when tapped on the bottom.  Transfer them to a wire rack to cool completely.

Party Time! Glam Popcorn Two Ways

Orange, Rosemary, & Balsamic Vinegar Caramel Popcorn AND

Kaffir Lime, Coconut, & Banana Sugar Popcorn

Hello! I’ve got two popcorn recipes for your next movie night, TV show night, award show night …. pick one.  These popcorn recipes taste as amazing as they sound.  I love popcorn especially zhuzh’ed up popcorn or as I like to say, Glam popcorn.  They are very easy to make and will definitely be conversation starters with your guests. 

The first is an Orange, Rosemary, Balsamic Caramel Popcorn with fresh rosemary and orange zest.  I couldn’t stop eating this one.  I told myself just one more bite, but the woodsy floral essence of the rosemary, the tanginess of the balsamic and the sweet citrus flavor of the orange zest had me entranced. 

Next, is the Kaffir Lime, Coconut, & Banana Sugar popcorn.  Your taste buds won’t know what hit them.  The Banana sugar concept comes from one of my favorite bloggers, Gabriel Cabrera of The Artful Desperado.  Gabriel concocted these wonderful cookies called Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar (I am so making these).  FYI, it’s right here. I thought why not add banana sugar to popcorn.  Done!  If you don’t have Kaffir Lime in your area, you can substitute lime zest or you can buy it here.  The remaining ingredients will most likely be in your pantry.  Have fun with these popcorn recipes and by all means, play with the ingredients.  Food is art and our minds are the canvas!

Ciao!

 

Party Time! Glam Popcorn Two Ways//makes 10-12 cups

Orange, Rosemary, Balsamic Caramel Popcorn

popcorn
½ cup unpopped corn kernels
1 tablespoon oil

basic caramel sauce – adapted from The Kitchn
1 ½ sticks unsalted butter
1 cup packed brown sugar
¼ teaspoon baking soda
1 teaspoon balsamic vinegar
2 sprigs fresh rosemary
2 teaspoons orange zest

Preheat oven to 350’.  Line two baking sheets with parchment paper.  In a medium saucepan, add oil and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

For the caramel, melt the butter over medium heat in a saucepan.  Mix in the sugar until completely moistened.  Increase the heat to medium high and bring the mixture to a boil.  Boil for 3-4 minutes while stirring and scraping the bottom continuously.  Remove caramel mixture from heat, then add rosemary sprigs, orange zest, and balsamic vinegar.  Continue stirring until you form a thick glossy sauce.  Slowly pour the caramel sauce over the popcorn and stir to ensure every kernel is coated with the caramel.  Divide the popcorn between the baking sheets, spreading evenly.  Bake in the oven for 8 minutes.  Remove from oven and allow to cool.  Remove the rosemary sprigs.  It’s perfectly okay if the popcorn clumps together.  That’s actually the best part!  Once cooled, break up the popcorn with the back of a wooden spoon.  Serve immediately.

Kaffir Lime, Coconut, & Banana Sugar Popcorn//makes 10-12 cups

popcorn
½ cup unpopped corn kernels
1 tablespoon coconut oil (highly recommended for that extra coconut flavor)
2 kaffir lime leaves, finely minced, plus more for garnish
½ cup unsweetened, shredded coconut
½ cup can sugar

In a medium saucepan, add coconut oil, a generous pinch of the kaffir lime leaves and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

To make the banana sugar, add banana chips to a spice grinder and grind until ground.  It’s okay if there are bits of banana chunks lingering. You want crunch in this popcorn.  Once ground, pour into a small bowl and add sugar.  Mix well.

To bring it all together, sprinkle the shredded coconut and banana sugar on top.  Add remaining kaffir lime leaves on top.  Serve immediately.