Monday, December 27, 2010

My Turkey Leftover Recipe

We were tired of the complete Christmas dinner leftovers tonight. I was determined to figure out a new way to eat that turkey with what we had on hand -- and we still had a bunch of veggies left (some raw, some cooked, some frozen). Thought I'd try something inspired by hubby's favorite Stir-Fry recipe. So here is what we made tonight for dinner:


My Turkey Leftover Recipe:
1 large onion, chopped
3 TBSP WT Garlic GSO, divided
1 1/2 cups turkey. cooked and chopped
1/2 cup mushrooms, sliced
1 cup broccoli, lightly steamed
1/4 cup frozen peas
3 TBSP WT Rancher's Steak Rub, divided

Preparation: Put 2 TBSP of Garlic GSO in large skillet on Medium Hi heat. Add onion and cook until translucent. Then add the remaining vegetables (use whatever vegetables you have on hand) and 2 TBSP Rancher's Rub. Saute for a few minutes until frozen peas are soft and mushrooms are lightly browned. Then add turkey, seasoned with remaining Rancher's Rub. Heat through and serve over par-boiled, butter-flavored potatoes.

To make the Potatoes:
6 medium potatoes, peeled, diced
2 - 3 TBSP WT Butter GSO
Coarsely ground Sea Salt, to taste

Place potatoes in pot of boiling water. Boil until slightly tender but still firm. Remove and drain. Drizzle with Butter GSO and sprinkle with salt.


If however you get distracted by the kids (or whatever the distractions are in your house) and over cook the darn potatoes. Just pull the milk out of the fridge and add a bit to the potatoes and mash them. The kids like it better this way anyway -- I'm sure their whole escapade was a distraction conspiracy so that I'd overcook the potatoes and my only option would be to mash them.

But anywhooooooooo ......

If you have broth or gravy on hand and prefer a saucier dish add it. You can thicken any broth with some melted butter and flour/cornstarch added to it before stirring into the skillet.

It was a great meal, loved by all ages (2 - 70 to be exact). Let me know how it turns out in your home or how you made your own special turkey leftover recipe.

Friday, December 3, 2010

Butternut Squash does a body good

Straight from our corporate newsletter this month's Health Tip on one of my favorite winter squash:

A popular side dish this time of year, butternut squash helps the body convert stored fat into energy. This winter gourd is a natural source of omega-3 essential fatty acids, phytonutrients and antioxidants. It's low in fat and delivers fiber, which helps support digestive and colon health. Butternut squash also provides potassium for bone health, vitamin B6 for the nervous and immune systems, folate for brain health and fetal development, beta-carotene for skin and vision health, and vitamin C for immune health. All the nutrients packed into butternut squash, along with a variety of ways to prepare it, make this gourd a healthy and delicious food to keep on hand.


Curried Apple Squash Soup

Serves 8

8 cups (about 3 lbs) butternut squash, cubed and peeled

2 large apples, peeled and chopped

1 small yellow onion, finely chopped

4 cups low sodium chicken broth

1 cup apple juice

1/2 teaspoon salt

2 teaspoons Wildtree Curried Garlic Blend

1 teaspoon Wildtree Pumpkin Pie Cheesecake Blend

1/2 cup heavy whipping cream

Spray 4 to 5 quart slow cooker with cooking spray. In cooker, add all ingredients except whipping cream.

Cover; cook on low heat setting 8 to 10 hours.

Blend soup in cooker with immersion blender, or blend soup in batches in blender container on low speed and return to cooker.

Stir in whipping cream and serve.


I was also talking to someone about this Thai Pumpkin Soup recipe that seems it would be perfect for a pureed butternut squash substitute. Here is the original recipe -- just substitute canned or home pureed butternut squash instead.

WT Curry Pumpkin Soup

15 oz. canned pumpkin (not pie filling just pureed pumpkin)

2 TBSP WT Thai Red Curry Paste

1 1/4 cup coconut milk (I used lite as I had it in my pantry)

1/2 cup water


Put pumpkin, curry paste, coconut milk and water in a pot on medium hi heat.

Stir or whisk to mix well.

Season with salt and pepper to taste.

Allow to warm.

Thursday, December 2, 2010

December Freezer Meal Workshop Reschedule


This month's meal workshop is being postponed due to family illness. Please see the above flier for details. Just let me know via email what session works best for you.