Beet Potato Salad

This is definitely a Newfoundland recipe, or at least that is the only place I have ever had this type of potato salad. If it is made in other places please let me know, I would love to hear about it.  After our thanksgiving we had leftover turkey and potato so we decided to make a cold plate, which is cold leftover meat with a variety of salads. This is a great way to use up leftovers to avoid food waste.

To make this salad I don’t have a recipe, just eyeball and taste based on knowing what it should taste like.

Basically take a small (or large) bowl of leftover potatoes and mash them.  

Take a jar or pickled beets (mine have a slightly sweet pickled flavour) and place beets in food processor, or chop and mash if you don’t have one. You will have this beet pulp.

Add the processed beets to the little potatoes, add a table spoon or two of the beet pickling liquid if too dry. Add a large spoonful of mayonnaise and stir

Taste and add more beet, beet liquid, mayo and salt & pepper to taste 

You will have a lovely pink coloured potato salad.

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Slow Cooker White Bean Soup

IMG_6164I have been trying to post this for quite awhile, weeks really.  I thought the timing today was good as alot of people have leftover ham after Easter and this is a great easy way to use it up.  Don’t throw out that ham bone!  We had a ham bone in the freezer from Christmas (that a friend had leftover and was going to throw out, so I took it home to freeze).  I decided I would try to make a slow cooker white bean soup to use it up before it was too old and ended up in the garbage. I am not good with freezer cooking and I often put things in the freezer with the best of intentions, but then never use them and they end up freezer burnt.

A couple of notes, you will need to soak the beans overnight and our ham bone as frozen so we thawed that in the fridge overnight as well.

Here are the ingredients that my helper wrote out so we would remember what we added:

1 ham bone with some leftover ham attached

8 cups water

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We placed the thawed ham bone in the slow cooker. Put in the white beans (which had been soaked overnight).  FYI-the garlic was minced. Threw everything else in on top of that, poured in the water and cooked for about 6-7 hours on high (you could do 8- hours on low).

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At the end of the cooking time, carefully lift out the bone and cut off some bits of meat to add back to the pot. We don’t like ham very much so I didn’t add much back to the pot, but add back as much as you would like to suit your taste.  Try it for flavour at this point and add a little more salt if needed.

After all day cooking you have this tasty very frugal soup, that went great with crusty bread

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Leftover Turkey Dinner Casserole

I have been on quite a hiatus from this blog lately.  I have been more than slightly overwhelmed and stressed lately, work has been crazy, life has been busy, school work, karate, swimming, husband has been away alot for work, doggy has not been well again and the rest of life and chores still need to be done all with Thanksgiving and an election thrown in just to liven things up!

We have been cooking and baking when there is time and have been trying out some of your lovely blog recipes.  Those I will share later.

Our Thanksgiving was in October so we did have a turkey dinner.  We also has alot of leftovers.  I have been really trying not to waste food and wanted to use every last bite.  After a few suggestions which Evie quickly was not up to eating she wanted to make up a dinner…I let her and this is what resulted.

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She did it all herself, even took the pictures with the exeception of the one above.  It was very good, her dad and I really liked it.  She thought it needed more gravy, and it probably could have used more, but that was all we had.

SInce American Thanksgiving will be coming up in November and then Christmas after that we thought this was a good time to share this “recipe”.

Basically she mashed the potato, carrot and turnip together

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chop enough turkey to cover bottom of casserole dish

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Then dollop the cold gelatinous gravy evenly over that (we put about a teaspoon of water over each dollop  to help it loosen once it started cooking).

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then sprinkle the leftover stuffing over that, note ours only has stuffing on a portion.  That is because Evie doesn’t like stuffing

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Spread mash over the top and give a sprinkle of salt and pepper

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Bake at 350F for about 30 minutes or until piping hot through the middle

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Serve with leftover cranberry sauce, or crack open a new can!

We did still have a large container of dark meat that did not go to waste, we gave it to our neighbor and they used it up for supper that night.

Use up those leftovers!!

Turkey Pancakes

Tomorrow is Pancake Day, otherwise known as the Tuesday before Ash Wednesday, when Lent begins.  We always have regular pancakes for Pancake Day supper.  Well not quite “normal” we hide a clean (wiped with rubbing alcohol, washed well with dish soap and water, then boiled for about 15 minutes) coin into most of the pancakes.  When we were kids Mom’s wedding ring was hidden inside one as well.  I don’t go that far with it.  I know this may all sound a little dangerous, with those small items being choking hazards, but we were looking for the hidden coins well before we put a bite in our mouths.  We will do that tomorrow as well and all coins will be accounted for.

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I was thinking this may be a good recipe for supper on Pancake Day, but Evie promptly said “No! I hate turkey pancakes”.  We made these a few weeks ago and I thought getting her to eat it could go either way.  She was not impressed.  But she doesn’t like stuffing with her turkey, I think it is the texture for her.  These do taste a lot like turkey with stuffing.

This is a great way to use up leftover turkey (or chicken). If we don’t have leftovers I just cook a couple of chicken breasts (bake seasoned with a little salt and pepper) and use those.

In a large bowl whisk together 1 egg, 1/2 cup milk, 1/4 cup sour cream and 1/4 cup melted butter.

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In another bowl stir together 1 cup flour, 1&1/2 tsp baking powder and 1/2 tsp salt

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mix this together gently to form batter

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Gently fold in 1 & 1/2 cups chopped turkey (or chicken).

I added about 2 tbsp chopped parsley (this is optional, if you don’t have any don’t worry, or you can use some chopped green onion if you have that)

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and 1/2 cup cranberry sauce (i used regular Ocean Spray canned stuff, whole berry)

I also tossed in a few sprinkles of Mt. Scio savoury, just to make it taste a little more like turkey and stuffing.  We use that in all of our turkey dinners in Newfoundland, it just gives it the taste that we like.

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Cook the same as you would any pancakes.

Heat pan or griddle that has been lightly greased.

Use about 1/4 cup better for each pancake.  Some I made a little too big so the next batch I made a little smaller.

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Cook over medium-high heat for about 4-5 minutes until bubble start to come through the top and bottom is golden brown.

Flip and cook until other side is golden brown.  As you can see I overcooked a few, but caught them just in time so they didn’t taste overdone.  A few extra seconds and I would have ruined them.

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A platter of turkey pancakes.

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This is what they look like inside.

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We like them topped with a little sour cream and cranberry sauce.

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Adapted from: unsure, but from a Christmas cookbook, maybe Taste of Home or Canadian Living.

Soba Noodle Salad with Garlic Ginger Dressing

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This is one tasty salad.   It is a nice salad to use up leftover chicken or turkey, which many people have around this time of year.  It is also a good one for summer picnics or potlucks as it can be left out at room temperature for awhile as there is no mayo to spoil.

This recipe can easily be adapted to be gluten free (make sure noodles and soy sauce are gluten free), vegetarian or vegan (leave out protein and for vegan make sure other ingredients are safe).  I am also thinking that this would be good using the cooked tofu from our Broccoli Tofu Stir Fry recipe.  I would have put a link to that here, but I forget how to do it.

First for the dressing:

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whisk together 1/4 cup of gluten free soy sauce, Tamari or I use Kikkoman, 2 Tbsp rice vinegar, 1Tbsp veg oil, 1 tsp sugar, 1 clove garlic (minced) and 1 tsp ginger root peeled and finely grated.  Set aside.

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These are the noodles we use since we can easily find them.  You can use any Soba Noodle (Japanese Buckwheat Noodles) that you would prefer.  Make sure it says gluten free if you can’t have gluten.  Boil 3/4 lbs of noodles according to the package directions, drain and rinse with cold water.

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Toss with the dressing.

Add about 1 lb of cooked cubed or shredded chicken (or leftover turkey if it is the holidays).

I also add a few thinly sliced scallions (I use just the green onion tops) and about a cup or so of chopped sweet bell peppers.  For the peppers I use whatever colours I have on hand, about a full pepper or two small ones.

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Toss all of this together with the sauce and noodles and serve warm or cover and chill to serve later.

Best served the day of prepping as the noodles will soak up the dressing and it will be a little dryer.  However, all of the flavour is still there, just give it a little toss to recoat everything.

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The original source was an Everyday Food magazine from many years ago, 2008 or 2009.  I adapted the recipe to our liking, aka Evie’s liking.  I believe the original used a head of thinly shredded purple or red cabbage, which would add more colour and crunch.  We didn’t like that as much and the shredded cabbage was a little harder for Evie to eat.  She was only about a year old when we started making this.  She loved it and would eat it up, with all the cabbage picked out, so I stopped adding the cabbage and added more peppers since she liked them.

Now that I have posted this I have to go finish cleaning out the cupboards.  We did the food cupboards yesterday.  Now I have a few very stuffed cupboard of spices and teas that is in desperate need of a good cull and clean. I shouldn’t procrastinate on that any longer.