Pork and Green Chile Stew

Pork rules!! At least in my family it does. Whether it be ribs, chops, tenderloin, bacon, sausage, you name it, it will always be welcome here. I myself am a soup/stew lover. So I thought, why not combine the two throwing in some of our favorite veggies, and Voila. A quick yummy and very hearty stew to warm your heart. I couldn't decide on calling it a stew or a chili, but whatever you want to call it, it's quick and very satisfying. I think that it will stay a family favorite for a long time.
You could use whatever pork cut you have on hand, however I recommend using tenderloin as it will not toughen up in the pot and will stay very tender, giving you a scrumptious bite.

Pairing Suggestion: A White Alsatian, or an American Riesling would be a sweet compliment.

Pork and Green Chile Stew
Makes 4 Servings

Ingredients
1 lb. Pork Tenderloin (cut into 3/4 inch pieces)
salt and ground black pepper
1 tbsp olive oil
3 carrots (peeled and chopped)
1 onion (chopped)
2 garlic cloves (diced)
2 cans of white beans (drained and rinsed)
1 4.5 oz. can diced green chiles
1/2 tsp ground cumin
2-3 cups low sodium chick stock/broth
1 bag of baby spinach
1 bunch fresh cilantro (chop half the bunch and leave some whole leaves for garnish)
lime wedges

Directions
Sprinkle pork lightly with salt and pepper. In dutch oven heat olive oil over medium-high heat, add pork and cook for 4-5 minutes or until browned. Take pork out of pot and keep warm in separate bowl. Add onion and carrots and saute for about 5 minutes until soft. Add in garlic, white beans, green chiles, and cumin. Cook for about 10 minutes. Add in chicken broth and the chopped cilantro. Cook another 5 minutes to bring up to a simmer. Using a hand blender, blend stew till slightly thickened, leaving some chunks of veggies. (If you are using a blender, blend about half the mixture.) Return the pork back into the pot and add the rest of the cilantro leaving some for garnish. Bring up to a simmer. Add baby spinach and cook, covered, over medium heat for about 15 minutes, stirring occasionally. If the stew is too thick for you, add as much broth or water as you need to get it to the consistency you would like.
Ladle into soup bowls and top with cilantro and a squeeze of lime.

Enjoy!
I know you'll like this one!!!

My Favorite Sausage and Kale Soup

After many requests...I have finally added this oh so yummy soup to my blog.  Of all the soups I have tasted and posted on...this is my favorite.  I can't say for sure why it is....it's just that the combination of the sweet Italian sausage along with the kale (and lots of it) in this decadent velvety broth, just hits the spot all the time.  I could seriously eat this one every day.  You can pretty much always  find this either frozen in my freezer or ready to go in my fridge.  Lately, it seems that a week does not go buy that this soup is not being made in my kitchen.  In fact, it's almost automatic, my list would not be complete if this soup was not made.  On top of the already long list of soups and recipes that I want to create and share with you, which are many!

Seeing as I have made this very often, I  have played around with the ingredients...water versus broth, different flavored sausages (spicy versus not spicy),  milk versus cream....and this version is by far the best!  I mean really... what isn't good with cream added at the end?  

The key players in this soup is the sweet Italian sausage, lots of kale, onions, potatoes, and cream...just enough to add color and a slight viscosity...remember that is not a cream soup, it is more a brothy soup, but that slight added richness makes for a very inviting taste.

So enough talk...lets get started!

Pairing Suggestion:  I love Pinot Noir with this! 

My Favorite Sausage and Kale Soup
serves 6-8

Ingredients

1 tbsp light olive oil
3-4 Links or 1 1/2 pounds of Sweet Italian Sausage (I use chicken sausage quite a bit to cut down on the fat)
1 large or 2  medium potatoes, peeled and diced (you can add 2 cans white or cannellini beans instead)
1 large white or yellow onion chopped
3 garlic cloves (I love garlic, you can use less if you want)
1 tbsp dried basil
1 tsp crushed red pepper flakes (more or less to your liking)
1 tsp onion powder
1 tsp garlic powder
salt to taste 
1 tbsp freshly ground pepper 
2 quarts of chicken stock/broth
2 cups of water
2 bunches of kale, washed, and torn into bite size pieces (stem removed)
1/4 freshly grated nutmeg (I love this addition with any dark leafy green)
1/4 cup cream

Directions

Heat olive oil in soup pot with onions,  garlic and potatoes over medium heat.  Saute all until soft, but not mushy, about 10 minutes.  

Add sausage meat squeezed out of its casing.  Cook sausage meat with the vegetables for about 5 minutes till all the meat is crumbled and separated.  

Add the basil, red pepper flakes, salt and pepper.  Cook for another 7 minutes then add the broth and water.

Bring to a boil.  Once its at a rolling boil, add all the kale.  Cook for 10 minutes longer, then add your grated nutmeg and cream.  Check for seasoning here and add salt and pepper to your liking. 

Now it's time to enjoy.  Oh, and this soup gets better as it sits and melds together.  

Enjoy!!

Easy Chicken Cacciatore

Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine ( I say always wine). 

Nothing can be more comforting to me than a dish braising away in one pot, where you have meat, veggies, and wine melding together for quite a bit of time.  Your end result is nothing but perfect harmonious bites of goodness.  Add some crusty bread and a great wine, and you've got yourself a magical meal to savor in.  

The Pioneer Woman did just that, with this very easy recipe, and once I tried it, I couldn't wait to share it with you.  

Come on, how can you resist crispy chicken braised in a delicate tomato sauce laden with mushrooms and peppers...all served over buttery egg noodles?   I know I can't.  I look forward to using duck instead of chicken the next time I make this.  

Oh, and the best part... my 3 year old daughter loved this chicken and even she couldn't resist this scrumptious dish.  

Check out Ree's fantastic blog...it  is one of my faves.  The Pioneer Woman Cooks!

Pairing Suggestion: A nice earthy Zinfandel would be great here.  If you're in the mood for a lighter red, go for Pinot Noir.  

Chicken Cacciatore
Slightly adapted from The Pioneer Woman
Serves 4-6 

Ingredients
1 pound egg noodles or pasta (once cooked, I add a little butter and fresh chopped parsley and chives)
8 whole chicken thighs, skin on (would be great with duck too)
kosher salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
4 tbsp olive oil
2 tbsp butter
1 whole medium onion, halved and sliced
2 whole red bell peppers, cored and sliced (not too thin)
2 whole green bell peppers, cored and sliced (not too thin)
5 cloves of garlic, diced (I used 8 cloves...I love garlic...what can I say)
12 ounces mushrooms (white or crimini), sliced
1/2 tsp ground thyme
1/4 tsp turmeric
1/2 tsp kosher salt
crushed red pepper flakes, (to taste and optional) (I used 1/2 tsp
3/4 cup dry white wine (I used 3/4 sherry wine)
1 can (28 ounce) whole or diced tomatoes (with their juice)
chopped flat leaf parsley
parmesan cheese, for sprinkling

Directions
Preheat oven to 350 degrees (F).

Cook pasta according to package directions.  Do not overcook!  Drain and set aside (this can be done when you are simmering your juices to make your sauce.

Salt and pepper both sides of chicken.  Dredge chicken in flour.  Heat olive oil and butter in a heavy skillet or Dutch oven on the stove top over medium-high heat.  Place chicken skin side down in pan, four pieces at a time.  Brown chicken on both sides ( the crispier, the better), then remove to a clean plate.  Repeat with remaining chicken.  Pour off half the fat in the pan and discard.  

Add sliced onions and peppers, as well as the garlic, stir around for 1 minute.  Add mushrooms and stir for another minute.  Add thyme, turmeric and salt.  If you are using crushed red pepper, this is where you would add..go on...give it a little kick!  Add extra black pepper to taste.  Stir, then pour in wine.  Allow to bubble.

Pour in canned tomatoes and stir to combine.  Add chicken back into the pan, skin side up, without totally submerging the chicken.  Place lid on the pot and put it into the oven for 45 minutes.  Remove lid and increase heat to 375 degrees.  Cook for an additional 15 minutes.

Remove pan from the oven.  Remove chicken from the pot and place it on a plate.  Remove vegetables from pot and place them on a plate.  Return pot to burner and turn heat to medium high.  Cook and reduce sauce for a couple of minutes. 

Pour cooked, drained noodles on a large platter or in a big serving bowl.  Add vegetables all over the top, then place chicken pieces on top of the vegetables.  Spoon juices from the pot over the chicken and egg noodles (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Do nothing but enjoy your meal!!

Roasted Butternut Squash Chowder with Apples and Bacon

No spring nor summer beauty hath such grace as I have seen in one autumnal face.
~John Donne

Here's my welcome to Fall.  My favorite season of the year, with it's chilly nights, it makes staying in a pleasure - especially when there are simple, cozy meals to share with cherished family and friends.  

In my home, nothing brings more joy and comfort than a steaming bowl of soup, stew or chowder.  Lately, that seems to be what is keeping me busy in my kitchen.  Lots of soups, and I will be sharing all of them with you in the next few weeks.  When I saw this soup, I couldn't get to the store fast enough for all the ingredients.  
This one is a Mark Bittman winner.  Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.  Bittman has written at least ten books on food and cooking, three of which won IACP/Julia Child awards, James Beard awards, or both.

Tuck into this oh so fantastic chowder, and I promise you nothing short of a delectable bowl of coziness waiting to be savored.  

Thanks Mark...your dishes are inspiring and very tasty!

Pairing Suggestion: A Spanish Sherry would be darling here!

Roasted Butternut Squash Chowder with Apples and Bacon
Serves 4-6

Adapted from Mark Bittman

Ingredients
1 Butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored and chopped
3-4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped
2 tbsp minced garlic
salt and black pepper
3 tbsp olive oil
1 tbsp chopped fresh sage or 1 tsp dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock/broth or water
1/2 cup milk (this was my addition to this already fabulous soup)

Directions
Heat the oven to 400 degrees Fahrenheit.

Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
Sprinkle with salt and pepper and drizzle with the olive oil.  Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.

Remove the roasting pan from the oven.  Stir in the sage and white wine and scrape up all the browned bits from the bottom.  (That's where all the goodies are hiding).
If you are using a roasting pan that can be used on the stove top, position the pan over 2 burners and put both on medium heat.  Otherwise, transfer the contents of the pan to a large pot or dutch oven and set it over medium heat.  Add the stock or water and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes.  You can help the process along by breaking the mixture up a bit with a spoon.  Add the milk (or cream of you so wish) to the last 10 minutes of cooking. 

Serve hot with a little cream or sour cream drizzled over the top...OH MY YUM!

Enjoy!

This is most definitely Autumn in bowl!

Julia Child's Boeuf Bourguignon

After watching Julie and Julia, I couldn't wait to try this masterpiece. A classic, adapted from "Mastering the Art of French Cooking." Julia has taken a simple beef stew and turned it into a bowl of rich decadence.

Now, a dish like this doesn't come without a little work on your part, but the reward you get at the end of the day, is truly worth all the effort. You will need a day of tinkering in your kitchen, which we could all use a little bit more of in this crazy circus of life. It is about 1 hour of prep and 5 hours of cooking time.

All you need to complete this rich bowl of warmth, is some mashed potatoes or some creamy polenta. I promise you will sit down and be very thankful upon your first bite!

Wine Pairing: A full bodied Burgundy would be ideal.

Julia's Boeuf Bourguignon

Serves 6

Ingredients

For the Stew

6 ounces bacon, solid chunk (you can get at butcher)

1 tbsp olive oil

3 lbs lean stewing beef, cut into 2-inch cubes (I used beef tenderloin)

1 carrot peeled and sliced

1 onion, peeled and sliced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 tbsp flour

3 cups of a full bodied red wine (Burgundy, Chianti or Bordeaux)

2-3 cups beef stock

1 tbsp tomato paste

2 garlic cloves, mashed (you can add more if you wish)

1 sprig of thyme (1/2 tsp dried thyme)

1 fresh bay leaf

For the Braised Onions

18-24 white pearl onions, peeled

1 1/2 tbsp unsalted butter

1 1/2 tbsp olive oil

1/2 cup beef stock

salt and freshly ground pepper

1 fresh bay leaf

1 sprig thyme

2 sprigs parsley

For the Sauteed Mushrooms

1 lb mushroom, quartered (I used cremini)

2 tbsp unsalted butter

1 tbsp olive oil

Directions

1. Prepare the bacon by cutting off the rind and setting aside. Then cut the bacon into lardons about 1/4 inch thick and 1 1/2 inches long. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. Drain and dry the lardons and rind and reserve.

2. Pre-heat the oven to 450 degrees.

3. Put a tbsp of olive in a large dutch oven and warm over moderate heat. Saute the lardons for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon, and set aside.

4. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, remove to the side plate with the bacon.

5. In the same oil, saute the onion and carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole or dutch oven in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

6. Lower the heat to 325 degrees and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

7. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

8. For the onions, if using frozen pearl onions, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onion to the skillet. Saute over medium heat for about ten minutes, rolling the onion about so they brown as evenly as possible, without breaking apart. Pour in the stock and season to taste with s and p. Add the herbs and cover. Simmer over low heat for about 40 -50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

9. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside, add the mushrooms and toss and shake the pan for about 5 minutes. As soon as they have browned nicely, remove from heat and set aside.

10. Now...onto the finish line!!!

11. When the meat is tender (very tender), remove the casserole from the oven and empty into contents into a sieve set over a saucepan.

12. Wash out the casserole and return the beef and bacon to the casserole (discarding the bits of carrot and onion and herbs which remain in the sieve).

13. Distribute the mushrooms and pearl onions over the meat.

14. Skim the fat off the sauce and simmer it for a minute or two, skimming off an additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to cat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.

15. Taste for seasoning.

16. Pour the sauce over the meat and veggies.

Serve with potatoes, noodles or polenta, garnished with fresh parsley.

Enjoy...as I know you will!

Individual Salmon-Fennel Potpie

I have been dying to make this recipe ever since I saw it on the Fine Living Network. I love Salmon and I love fennel....how can this not be good? It's easy, pretty quick, and with the use of frozen puff pastry sheets as the topping, you can have a warm, comforting and elegant dish to share with your family and friends in no time. This would also be good with a firm white fish like haddock or cod.

Wine Pairing: I paired with a Pinot Noir which was a fabulous marriage.

Individual Salmon-Fennel Potpie

Adapted from Pairings with Andrea

Yield: 4 servings

Ingredients

1 1/2 cups low-sodium chicken broth (can use veggie broth for vegetarian version)

1 1/2 cups fresh fennel chopped

1 tbsp fennel fronds, chopped, with a few fennel stalks reserved

1 sheet frozen puff pastry, thawed

1 tbsp unsalted butter, divided

1 small shallot, minced

1/4 cup dry white wine

2 tsp finely chopped tarragon

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 cup milk

1/4 cup cornstarch

kosher salt and freshly ground pepper

Directions

Preheat oven to 400 degrees. Bring broth to a boil over heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8 inch thickness. Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.

In a heavy skillet, melt butter on medium high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add herbs if using and salmon pieces, stir to combine. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into a gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half cups of gravy into salmon-fennel mixture.

Assembly:

1. Butter four individual two-cup ramekins.

2. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.

3. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.

4. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Enjoy!

Roasted Apple and Butternut Squash Soup

Fall brings an abundance of vegetables...especially squash, which you can find in all shapes and sizes. Now is the perfect time to try out all those squash recipes that will add warmth to your tummy and take the chill out of those autumn nights.

There are so many variations to make this soup to your liking. Thai with a bit of coconut milk and ginger and Southwestern with some chipotle chiles, cumin and lime juice are just two delicious ways for something different.

Roasting the vegetables brings out more depth in the flavor as well as richness to the soup.

A seriously easy soup to add to your fall repetoire.

Wine Pairing: A very dry Riesling or a Pinot Gris would be a nice match. For something different, try serving a Spanish Sherry with this.

Roasted Apple and Butternut Squash Soup

Serves 6

Ingredients

1 medium butternut squash peeled and cubed

1 large sweet onion cubed

3 apples peeled and cubed

1 tbsp olive oil

Kosher salt and ground pepper to season squash

2 tbsp olive oil

1 large carrot peeled and chopped

1 medium shallot chopped

1 tsp fresh chopped thyme

1 tsp fresh ground nutmeg

1/4 tsp ground coriander

1 tsp grated ginger

5 cups of low sodium chicken broth (veggie broth can be used for a vegetarian version)

1/2 cup of sherry

Sea salt and fresh ground pepper to taste

Fresh thyme leaves to garnish

Directions

Preheat oven to 400 degress. In a large bowl, toss squash, apples and onion together with 1 tbsp olive oil and salt and pepper making sure that everything is coated. Spread the veggie mixture out on a cookie sheet in one single layer. Roast, stirring occasionally, until the veggies are golden brown and softened, about 45-50 minutes. (I did this step the night before. Once veggies were cool, I tossed them into the fridge overnight).

In a large soup pot, heat the olive oil over medium heat and add the carrots and shallots. Saute until soft and shallots are translucent. Increase the heat to high and add the roasted squash, apples and onions, with the broth, thyme, coriander and ginger. After this mixture comes up to a boil, reduce heat to low and simmer for about 20 minutes until the squash breaks apart.

Working in batches, puree squash mixture in blender or food processor. Transfer pureed soup to a large saucepan and stir in the nutmeg and sherry. Bring soup to a simmer over medium-low heat, adding 1/4 cup of water at a time to adjust consistency. Now it's time to enjoy!

Garnish with fresh thyme leaves.

Here are some other garnish ideas...

Dollop with sour cream or creme fraiche

Homemade coutons

Roasted pumpkins seeds or butternut squach seeds

Even plain popcorn would be a fun garnish for the kiddies.

Enjoy!

Creamy Mac and Three Cheeses

We all know and love the tasty comfort food we found growing up with the infamous blue box of cheesy goodness that our moms made so effortlessly since its introduction in 1937. Now that I'm a mom, I want my daughter to enjoy this cheesy decadence as well, but not always out of a box. Any chance I get to make it without the use of a box...so be it. I mean why not? It's inexpensive, very easy to make, most of us have the ingredients already on hand, and it's certainly tastier and healthier than our boxed friend. I for one am a straightforward Mac and cheese gal...simple, creamy goodness, not baked for that crunchy top (how I love when it's creamy throughout) and no add ins. Now don't get me wrong, every once in a while, a tempting version laced with lobster, truffles, or even bacon manages to tickle my fancy, and it would be so unlike me not to indulge in such luxury. So when I'm at home making this for my family...I keep it as simple as can be, and if they're happy, I'm happy.

Give this a try if you are looking for easy, cheesy comfort food.

Wine Pairing: Some reds and whites would be a nice compliment to this rich dish. For whites, I would go with either a Chardonnay or Soave, and my picks for reds would be a Syrah or Pinot Noir.

Creamy Mac and Three Cheeses

Serves 10-12

Ingredients

4 tbsp unsalted butter

4 tbsp flour

1 tsp mustard powder

2 tsp kosher salt

6 cups milk

1 box (1 lb) elbow macaroni or cavatappi cooked to package directions

drained and rinsed with cold water

1 1/2 cups manchego cheese, shredded

3/4 cup sharp cheddar, shredded

3/4 cup monterey jack, shredded

Fresh ground pepper to taste

Directions

Melt butter in large pan over medium heat. Add flour, salt and mustard powder, and cook for 1 minute stirring constantly. Add milk very gradually, stirring with a whisk to combine between additions. Bring this mixture to a simmer. You are looking for the consistency of heavy cream. Once you are at this stage, add in all the cheese, stirring with a wooden spoon to combine and lowering the heat to medium low. Cook for 1 minute, then add cooked and drained macaroni to the cheese sauce. Combine and cover for 5 minutes over low heat.

Serve and enjoy!

Oh, and don't forget....it only begs for a couple of twists from the peppermill.....

Turkey Cottage Pie (Shepherds Pie)

When I met my husband almost 12 years ago, he was new to this country and I wanted to make him a dish that would give him a taste of home, as well as bring a little comfort to our taste buds. This is the dish that I chose to perfect for him. Having made this many times over, we finally got the seasonings right where we like it, and to us, when we think of comfort food, this is the first dish that comes to mind. You can almost liken it to meatloaf, mashed potatoes and gravy, except this dish is packaged a little differently, where it's all snug and cozy and served in casserole form.
This is my version of a Shepherds Pie, which traditionally is made with lamb or mutton, hence the name. When another meat is substituted, it is then considered a cottage pie by the English and Australians. Ground beef is typically used here, but we have been enjoying the healthier benefits of ground turkey. Cubed beef chunks could also be used here if you desire a meatier bite. Another yummy touch would be to add some cheddar cheese over the top in the last 5 minutes of cooking.

Once you try this, you will know what I mean when I say this is one of the ultimate comfort foods.

Wine Pairing: A hefty Zinfandel would be a nice compliment

Turkey Cottage Pie

Serves 6-8

Ingredients

1 tbsp olive oil

1 pound ground turkey

1 onion chopped

1 1/2 tbsp soy sauce

1 tbsp worcestershire sauce

1 tsp black pepper

1 tsp dried mustard powder (can use regular mustard)

2 tbsp ketchup

1 can low sodium beef broth

1/2 tsp gravy master seasoning

1 package frozen peas and carrots

Mashed Potatoes

4 large potatoes

4 tbsp butter

1/4 cup milk or cream

salt and pepper

Directions

Peel and quarter potatoes and boil in salted water until fork tender. This will take about 25 minutes.

Pre-heat oven to 400 degrees.

While potatoes cook, add oil to a large pot. Add ground turkey and cook until no longer pink. Add onions and ground pepper and saute until onions are soft. About 10 minutes. Add next seven ingredients and cook uncovered about 15 minutes. Sauce will be thick and will have reduced a bit. At this stage, add package of frozen peas and carrots. Cook for about 5 minutes more and take off heat. Add meat mixture to an 8 1/2 x 11 baking dish.

Drain and mash potatoes with butter and milk or cream and season with salt and pepper.

Add mashed potatoes to top of meat mixture and with a spatula or back of a spoon, spread evenly over the top to cover all the meat. Using the tines of a fork, make hash marks over all the potatoes. What you want are little peaks that will easily brown in the oven.

Place in oven and cook for about 30 minutes. Your pie will be bubbling and lightly browned.

Voila! You are ready to enjoy with a simple green salad.