Turkey Pot Pie

I avoid making pot pies, but this recipe makes it easier. Plus it is great if there are leftovers.-Mike

We have to thank the ancient Greeks and Romans who made meat pies. Greeks had to top crust; Romans did not. 

Γαλοπόπιτα (Greek)

/galopópita/

Turciac crustum  (Latin)

Serves 4

Preheat the oven 400F (200C)

1 1/2 cups (195 g) cooked organic turkey, cut into cubes

turkey gravy

4 cup (260 g) organic vegetables (dice any like onions)

1 sheet (gluten-free) puff pastry, thawed and unfolded

1 organic eggs

1 Tbs. (15 ml) water

spices of choice: Himalayan salt, black pepper, garlic or onion powder, thyme, rosemary, or sage

~Greek (Latin)~

ένα / EN-a/ (ūnus) 1. In a cast-iron skillet, stir in the turkey, gravy, and vegetables.

δύο /THEE-oh/ (duo) 2. Place the pastry overtop of the skillet and trim excess. 

τρία /TREE-a/ (trēs)  3. Whisk the egg and water, then brush onto the pastry. Season with any of the spices. Poke a few holes with a fork. 

τέσσερα /TESS-air-uh/ (quatuor) 4. Bake 25-30 minutes until the pastry is golden brown and filling is bubbling (inside temperature 165F/75C).

πέντε /PEN-day/ (quīnque) 5. Cool a little before serving. refrigerate any leftovers.

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Waffle #2: Waffle-Mashed Potato

Irish make a waffle from potatoes in a waffle iron shape. It is also common in the UK, Australia, Canada, and the U.S.

"Waffle" cames from the Dutch word wafel < Middle Dutch wafele. 

Makes 4 Waffles prátaí (Irish)

Preheat the waffle maker

2 cups (260 g) prepared (gluten-free) stuffing

2 cups (260 g) prepared organic mashed potatoes

2 organic eggs, lightly beaten

1-2 Tbs. (15-30 g) (gluten-free) flour

prepared (gluten-dairy free) organic gravy

a  haon /ah hay-n/ 1. Mix the stuffing, mashed potatoes, eggs and 1 Tbs. (15 g) flour with cooking spray.

a dó /ah doh/ 2. Spoon the batter into the waffle maker.

a tri /ah tree/ 3. Cook 5-6 minutes or until the waffles are golden and crispy on the outside.

a ceathair /ah kah-her/ 4. Serve with the gravy.

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Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

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Gravy with Wine

Use white wine for poultry gravies and red wine for beef and pork.

 

Makes about 7 cup (17 dl)

4 cups (10 dl) organic turkey stock

2 cups (5 dl) wine

2-3 bunches of rosemary, thyme, sage and parsley

6 Tbs. (85 g) (DF) organic butter

6 Tbs. (48 g) (GF) flour

optional: black pepper

1. Combine the stock and wine with rosemary, thyme, sage, and parsley in pan.

2. Simmer over medium heat until liquid reduces by half, about 35-40 minutes.

3. Strain into a bowl and discard the herbs.

4. Wipe out the pan and melt the butter.

5. Whisk in the flour to create a paste.

6. Cook and cook on medium-low heat until light brown.

7. Add the stock to a pan, a little at a time, whisk.

 (a) If using pan drippings, remove fat then add to the mixture.

8. Optional, season with black pepper to taste.

OPTIONAL SAUCE for topping a steak:

Red wine, beef broth, butter, onion and herbs

ALSO

a splash off red wine early in a slow-cooker adds deep, rich flavor to a pot of roast and beef stews.

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Finnish Meat Balls

 You have heard of Swedish Meat Ball (pork and beef), try the Finnish version.

Lihapyörylöitä (Finnish)

Serves 4

3/4 cup (95 g) (gluten-free) bread crumbs

1 cup (240 ml) (diary-free) cream

1 1/2 pounds (680 g) grass feed beef

1 minced organic onion

1 beaten organic egg

1 tsp. (2 g) allspice

2 Tbs. (20 g) (diary-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

1 1/2 cups (360 ml) (dairy-free) milk

yksi 1. Soak the bread crumbs in half of the cream.

kaksi 2. Mix the beef and onions with the bread crumbs.

kolme 3. Add the egg and allspice. Mix well.

neljä 4. Form the mixture into balls.

 (a) Small ones for appetizers.

 (b) Large ones for main dinner.

viisi 5. Melt the butter in a frying pan and add the meat balls.

kuusi 6. Brown all sides.

seitsemän 7. Remove from the pan.

kahdeksan 8. Brown the flour in the pan.

yhdeksän 9. Whisk the rest of the cream and milk for the gravy.

 (a) Add a little water if it is too thick.

kymmenen 10. Place the meat balls back in the frying pan, cover, and cook for about 25 minutes on low heat. (Temperature reaches 145F/63C.)

yksitoista 11. Serve with the gravy.

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