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| Day 2, more than half-gone |
These recipes would make fall and winter suppers, too, but
there are plenty of cold days in early spring, don’t forget (check that outdoor thermometer today!), so when you
haven’t had time to shop and won’t have anything in the garden for weeks yet,
here’s something you can throw together from what’s in the pantry.
Day One: Quick Turkey Stew on Rice
(Double or triple recipe for large family or crowd. I cook
for two.)
1 lb. ground turkey
½ large onion, chopped
Brown turkey and onion in skillet. Transfer to large pot and
add:
1 can black beans, rinsed and drained
1 can sweet corn (not creamed), drained
1 can diced tomatoes, drained
1 small can tomato sauce
chili powder to taste
salt to taste
Optional: sliced or chopped jalapeno peppers to taste (or
these can be added later by individuals to their bowls).
Serve on hot rice, with sour cream and Tabasco sauce on the
table as condiments.
Day Two: Turkey Pot Pie
Grease a pie pan (size will depend on amount of leftovers
you have from Day One) and spread leftovers evenly in the pan. Mix ingredients
below for topping. Note: The amounts given are half what would make a square
pan of cornbread because you don’t want the topping too thick.
Cornbread Topping
½ C + 2 Tbsp. unbleached flour
¼ C + 2 Tbsp. yellow cornmeal
2 Tbsp. granulated sugar
¼ tsp. salt
½ tsp. baking powder
1 egg
½ cup milk
2 Tbsp. oil
Spread cornbread batter over turkey stew to cover. Bake at
400 degrees, 20 -30 minutes, until cornbread topping is browned and crisp.
Serve hot. Dig in!
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| True comfort food |
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