Christmas has officially come to an end. It was a long haul but we had a blast visiting with family and friends and hosting a few of our own get togethers. We were certainly spoiled this year thanks to some extremely generous people. THANK YOU ALL!! The only thing on the agenda today is to reorganize the fridge and make some food out of all the leftovers and maybe hit the grocery store. On the menu; turkey and rice soup, and Shepard's pie. Both are makeshift recipes using crap I have in the kitchen so feel free to substitute as needed. The Shepard's pie is in the freezer now so I'm not entirely sure how it turned out but it looked and smelled very good. I've made a different Shepard's pie (here) if you want to check it out too. Enjoy!
Turkey Soup Ingredients
8 cups stock (I made my own from turkey bones -- check out my recipe here)
1 1/2 cups cubed cooked turkey
3/4 cup long grain rice (or you can use barley)
2 carrots, diced
2 stocks celery, diced
1 onion, chopped
1/2 - 3/4 cup frozen chopped spinach
1/4 teaspoon cayenne pepper
1/2 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
Method
Toss everything into a large pot and bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until carrots are tender.
Shepard's Pie Ingredients
3 cups garlic mashed potatoes (recipe here)
1 1/2 cups frozen corn
1 lb ground beef or chicken
3/4 cup of BBQ (I used PC gourmet BBQ sauce)
1/4 onion, chopped
1/2 teaspoon paprika
Parmesan cheese (to sprinkle of the top)
Method
In a frying pan over medium heat cook ground beef until browned all the way through. Drain fat. Add onion and BBQ sauce and cook for 5 additional minutes. Remove from heat and spread in the bottom of a rectangular oven safe dish. Either on the stove top of in the microwave warm corn through. Sprinkle thawed corn over top of beef mixture. Spread potatoes on top and sprinkle top with parm and paprika. Bake at 350 degrees for about 20 minutes. Enjoy!
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