Page 25 - 2-20-15 Friday's Edition

Recipes
Shepherd’s Pies ... with a
Shepherd's Pie ... with Chicken
1 can condensed cream of mushroom soup
11⁄4 cups water
11⁄4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
3⁄4 teaspoon ground black pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon poultry seasoning, crushed
1 tablespoon vegetable oil
1 package frozen mixed vegetables, thawed
1 cup instant mashed potato flakes
1 cup fat free evaporated milk
1⁄4 cup shredded cheddar cheese
DIRECTIONS: Heat oven to 350°F. Stir soup and 1⁄4 cup water in large bowl.
Season chicken with 1⁄2 teaspoon black pepper, onion powder and poultry seasoning. Heat oil in 12” skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat. Spoon chicken mixture into 2-quart round casserole.
Microwave remaining water in microwavable bowl on high for 1-2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on high for 2 minutes or until mixture is hot.
Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
From Tonia Turner
With risk factors for heart disease on the rise, it has never been more important to incorporate heart- healthy meals into your family’s diet. Caring for your heart starts in the kitchen and creating a balanced meal for the family doesn’t have to be difficult. These varieties of Shepherd’s Pies are a twist to the normal comfort food... enjoy!
Shepherd’s Pie ...with Veggies (only)
21⁄2 cups baby purple potatoes 2 tablespoon butter
1⁄4 –1/3cupmilk
1 cup green lentils
2 tablespoon extra-virgin olive oil
2 carrots, finely chopped
4 ounces baby bell mushrooms, finely chopped 4 cups baby kale
1⁄2 cup frozen peas, thawed
1/3 cup ketchup
1⁄4 cup Worcestershire sauce
1 tablespoon mixed dried herbs
coarse salt and freshly ground pepper
DIRECTIONS: Preheat oven to 400. Bring a large pot of salted water to a boil. Boil the potatoes until soft, about 20 minutes. Drain the water. Add the butter and milk and mash mash mash until they’re . . . mashed. Add a good dose of salt and pepper and get it super creamy and awesome. In the meantime, bring another medium pot of salted water to a boil. Cook the lentils until soft, also about 20 minutes. Maybe 25. Drain and set aside.
Heat the oil in a large skillet over medium high. Add the carrots and sauté until they start to soften, 4 minutes. Add the mushrooms and sauté another 3 minutes. Add a pinch of salt and pepper.
Then throw in the kale. Get it all wilted. Then add the cooked lentils, ketchup, Worcestershire, herbs, and another pinch of salt and pepper! Stir, then divide the lentil filling evenly among 6 ramekins. Spoon the whipped potatoes on top of each pie. Arrange them on a baking sheet and put in oven for about 10 minutes (just want the tops harden a little). Garnish with chopped parsley.
Turkey Shepherd's Pie ...with Sweet Potato Topping
2 cups mashed sweet
potatoes
1 tablespoon
packed
brown sugar 1 tablespoon margarine
spread,
melted
1 pound ground
turkey breast
1/3 cup chopped onion
2 cloves garlic, minced
1⁄4 teaspoon rubbed dried sage
1⁄4 teaspoon dried thyme leaves, crushed
2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed and drained
1 can condensed cream of chicken soup
1⁄2 cup low fat milk
DIRECTIONS: Set the oven to 400˚F. Stir the sweet potatoes, brown sugar and margarine in a medium bowl.
Cook the turkey, onion, garlic, sage and thyme in a 12-inch non- stick skillet over medium-high heat until the turkey is cooked through. Stir in the mixed vegetables, soup and milk.
Spoon the turkey mixture into a 2-quart baking dish. Spread the sweet potato mixture over the turkey mixture. Bake for 15 min- utes or until hot.
Shepherd’s Pie ... with Seafood
1 cup instant mashed potato flakes
3 tablespoons butter (divided 2 and 1) 1⁄4 cup shallot, diced
1⁄2 cup celery, diced
8 ounces sliced mushrooms
6 fresh thyme sprigs, leaves stripped 1 cup cream & 1⁄2 cup milk
1 cup dry white wine
3 tablespoons flour, scant
1 teaspoon salt
1⁄2 teaspoon dried mustard
1⁄4 teaspoon cayenne pepper
11⁄4 pounds fresh cod (pinbones
removed, cut in 1-2” pieces
& 1 pound bay scallops
1⁄2 teaspoon smoked paprika & 2 tablespoons fresh parsley, chopped 1 tablespoon fresh lemon juice
Fresh chopped chives for garnish
DIRECTIONS: Cook potatoes according to directions, taste, add salt if needed. Set aside. Make filling. Preheat oven to 400. In a saute pan, melt 2 tablespoons of butter over medium heat. Add shallots, celery, mushrooms, thyme, a pinch of salt and cook about 5-8 minutes. Turn off heat and set aside. In another pot, over medium heat, add cream, white wine, flour, salt, dried mustard and cayenne pepper, whisk together, bring to a boil. Once boiling, turn down heat to low and continue cooking, whisking often, until thick, about 8 minutes. Turn off heat and add the remaining tablespoon of butter and the shallot, celery, mushroom mixture to the cream sauce. Stir together, taste and adjust seasoning if needed then set aside.
Spray a casserole dish. Put the cod and scallops on the bottom of the dish in an even layer. Sprinkle with paprika and parsley. Add lemon juice and a nice pinch of salt and pepper. Pour prepared cream sauce over the seafood. Top evenly with mashed potatoes. Put in the oven for 25 minutes. Top with fresh chopped chives if desired. Allow to sit and set 10-20 minutes before serving with crusty bread.
FRIDAY, FEBRUARY 20, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 13-B