I'll share my recipe, if you'll share yours, November 25, 2011

luckygardnr

12 years ago

This is another recipe from my cooking lessons. I crumbled goat cheese on it and it was absolutely to die for!

Sesame Beets

Prep Time: 10 minutes

Cook Time: 40 minutes to 1 hour (for the beets)

Serves: 4

INGREDIENTS

1 lb Beets

2 tbsp Lemon juice

2 tsp Cider vinegar

1 tbsp Toasted sesame seeds

2 tbsp Finely chopped sweet onion or scallions

1 tsp Sugar

Salt and pepper

DIRECTIONS

Cook beets in enough water to cover, simmer 40 minutes until tender. Rinse in cold water until able to handle. Peel.

In a large non-reactive bowl (glass is best to reduce colour transfer) slice prepared beets. Add remaining ingredients and season to taste.

RECIPE NOTES

Serve cold, room temperature or heated

Bake beets in oven wrapped in foil for 45 minutes or until tender. Cool until able to handle and continue as directed above

Crumble in feta cheese

Crumble in goat cheese

Serve over arugula

Add a small amount of horseradish

Add some orange segments

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Comments (2)

Jasdip
12 years ago
Speedy Turkey Tetrazzini (Ladies Home Journal)

8 oz curly egg noodles
2/3 cup plain bread crumbs
3/4 cup freshly grated Parmesan
6 Tbsp unsalted butter, melted
1-1/8 tsp salt
1-1/4 cups sliced white button mushrooms
1 cup chopped onion
3/4 lb cooked turkey, cut into 3/4-inch cubes
1 cup frozen peas, thawed
2 cans (14 oz each) low-sodium chicken broth
6 Tbsp all-purpose flour
2 tsp fresh lemon juice
1/2 tsp dried thyme

1 Cook noodles according to package directions; drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tbsp butter and 1/8 tsp salt; set aside.

2 In a medium saucepan, combine 1 tbsp butter, the mushrooms, onion and remaining 1 tsp salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside.

3 For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tbsp butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste.

4 In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm. Makes 6 servings.
glenda_al
12 years ago
Leftover turkey and dressing pot pie (an artery clogger :o)
2 cups cooked cornbread stuffing
3 to 4 tablespoons tablespoons chicken broth
1/4 cup cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup French-fried onions, optional
Directions
1. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350Ã¯Â¿Â½ for 10-15 minutes or until lightly browned.
2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust.
3. In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter; sprinkle with onions if desired. Bake 20-25 minutes longer or until heated through and lightly browned.
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I'll share my recipe, if you'll share yours, November 25, 2011

Comments (2)

Jasdip

glenda_al

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