Aunt Kim's Turkey and Sausage Gumbo

This is apparently my sister's family's favorite thing to do with leftover turkey at Thanksgiving. The recipe is originally from a cookbook called New Orleans by the Bowl.

1 turkey carcass
4-5 quarts water
3/4 C. oil
1/2 C. flour
1 pound andouille sausage, cut into 1/4-inch slices
2-3 C. chunked turkey meat
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
5 cloves garlic, minced
2 C. sliced fresh okra
1 large tomato, chopped
1 6-oz. can tomato paste
2 Tbsp. Worcestershire sauce
2 tsp. creole seasoning (Tony Chachere's)
2 tsp. Louisiana hot sauce
5 C. cooked white rice
2 green onions, chopped for garnish

Make turkey stock as directed here, or simmer in a stock pot for at least 2 hours in a pinch. Strain and reserve the stock, skimming off fat or impurities. Make a roux in a skillet by stirring 1/2 C. oil with flour over medium-high heat until dark brown. Remove from heat and reserve.

In a separate skillet over medium-high heat, brown the sausage and turkey meat in the remaining 1/4 C. oil. Add the onion, peppers, celery, garlic, okra, and tomato, stirring until a savory paste is formed (about 15 minutes). Add the reserved stock along with the tomato paste, Worcestershire sauce, creole seasoning, and hot sauce. Thicken with the roux.

Serve over white rice garnished with green onion.

Chinese Meat Balls

This recipe is from my friend Dot, who was a missionary in China for many years.

Mix:
1 pound ground beef
1 egg
1 T. cornstarch
1 t. salt
2 T. chopped onion
pepper

Form into balls (18 or more). Brown in a small amount of oil until cooked through. Drain.
NOTE: I often cook my meatballs ahead and freeze them, then pull them out for this recipe.

Sauce:
1 T. oil
1 can pineapple tidbits
3 T. cornstarch
2 T. soy sauce
3 T. vinegar (I use Cal's tonic)
6 T. water
1/3 C. sugar
green pepper & onions, sautéed or stir-fried

To oil add pineapple juice and beat over low heat. Add mixture of next five ingredients. Cook until mixture thickens, stirring constantly. Thin with liquid (broth, orange juice, soy sauce, water) to right consistency if it thickens too much. Add meatballs, pineapple tidbits, and pepper and/or onion. Heat through thoroughly. Serve hot over cooked rice with stir-friend veggies and sautéed green beans on the side.

Sticky Ginger Shrimp

This recipe was posted on Facebook by my friend Allyson, and I'm posting it here so as not to lose track of it. I'm not a big shrimp fan, so I'll sub out chicken and let you know how that is. For those of you who do like shrimp, doesn't this look yummy?!

In skillet sauté the following "until flavors bloom":
1T sesame oil
4 cloves minced garlic
4 t grated ginger.

Add:
1/4 C. honey
2-3 T soy sauce
1/2 t red pepper flakes

Simmer until reduced and thickened.  Add peeled, deveined shrimp and toss until cooked and coated.

Serve with steamed broccoli and brown rice which is cooked per directions with 2t sesame oil.  Toss 1/4 cup chopped scallions in finished rice. Sprinkle toasted sesame seed and finely julienned fresh ginger over dish.

Olivia's Fat and Fluffy Pancakes

1/4 C. sugar
2 1/2 C. whole wheat flour, freshly ground
1 1.2 C. old-fashioned oats
2 Tbsp. baking powder
2 tsp. salt

Combine above ingredients.

2 eggs
3 C. milk (Olivia used 1 1/2 C.buttermilk, 1 1/2 C. water, and a splash of cream)
1/3 C. oil

Combine above ingredients, then stir into dry mixture until just moistened. Cook on hot griddle.

Olivia's Amazing Coconut Custard Pie

This is so easy and so yummy! We made it tonight in about five minutes, and an hour and a half later we were eating delicious coconut cream pie!

Combine in blender:
4 eggs
5 T. butter
1/2 C. flour (can use gluten-free)
2 C. milk
2/3 C. sugar
1 tsp. vanilla

1) Blend above ingredients until well mixed, maybe 1 minute.
2) Stir in 1 C. coconut.
3) Pour into a greased and floured 10" deep dish pie pan.
4) Let stand while oven preheats to 350 degrees.
5) Sprinkle with a little more coconut, then carefully transfer to the preheated oven.
6) Bake 45-50 minutes or until golden brown and fully set.

This pie can be served after cooling on a wire rack for about 45 minutes, and it's especially delicious cold the next morning. Better make two!

Original recipe is from Lois Zehr, published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.

Coconut Tarts

My Mom made these delicious gems for my birthday, but her original recipe (see end of this post) used boxed pudding mix and canned whipped cream, and it was also a bit sweeter than we like. Here is a modified version, made from scratch and with less sugar. Still yummy!

Ingredients for tart shells

Pre-made, packaged tart cups (made of phyllo dough)
OR
24 sheets of phyllo dough, defrosted
6 Tbsp. butter, melted

Procedure for homemade tart shells

1) Either purchase mini tart shells pre-made, and bake according to package directions, or follow the procedure below to make your own.

2) Preheat the oven to 350 degrees. Melt 6 Tbsp. butter in a small saucepan.

3) Liberally brush 12 muffin cups in a muffin tin with melted butter.

4) On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as phyllo dough dries out fast. Use a 5" circle to cut out 2 circles of dough.

5) Move the 2 circles to two of the cups you brushed with butter in the muffin tin. Press them gently down into the cups and brush with melted butter again.

6) Repeat the process with the remaining sheets of phyllo dough until you have 12 muffin tins filled.

7) Bake the shells for 8 minutes or until lightly brown.

8) Gently remove from pan as soon they come out of the oven. Cool on a wire rack.


Ingredients for tarts

1 recipe Coconut Cream Pudding (already prepared, but without the meringue)
1 C.+ heavy whipping cream
1/4 C. powdered sugar
1/4 C. coconut flakes, toasted, for garnish

Procedure for tarts

1) Prepare Coconut Cream Pudding recipe as filling. Spoon into cooled tart cups.

2) Whip cream together with powdered sugar (can also use granulated sugar) to desired sweetness and stiffness.

3) Toast coconut flakes until lightly browned and crisp (for garnish).

4) Top filled tarts with a dollop of whipped cream and sprinkle with toasted coconut flakes.


The original recipe from my mom:

The original recipe from dessertfortwo.com, which describes the procedure for making the shells, appears at the link. There is also yet another version of the coconut filling there, if you want to try out something different.

Coconut Cream Pudding

1 C. sugar, divided
1/4 C. cornstarch
3 C. milk
4 eggs, separated
1 C.+ flaked coconut
1 tsp. vanilla extract

1) Separate eggs, placing yolks in a small bowl and slightly beating them. Place the whites in a separate, larger mixing bowl, to be used for making meringue later.

2) In a heavy saucepan, combine 2/3 C. sugar and 1/4 C. cornstarch. Stir in 3 C. milk until smooth.

3) Stirring frequently, bring to a low boil over medium heat, then stir constantly for 2 minutes more.

4)  Slowly pour 1 C. of the warm milk mixture into the beaten egg yolks, stirring constantly. When well blended, return all to pan in the same manner.

5) Over medium heat, bring to a gentle boil again, then cook and stir 2 minutes more.

6) Stir in coconut flakes and vanilla, then cool to lukewarm without stirring.

7) Pour into an ungreased 8-inch square baking dish.

8) Beat egg whites on medium speed until they begin to thicken, then gradually add remaining 1/3 C. sugar and continue beating until soft to moderately stiff peaks form. Do not over- or under-beat.

9) Spread meringue over pudding, allowing peaks to form and sealing edges.

10) Bake, uncovered, at 350 degrees for 10-15 minutes. Serve warm.

This would make a delicious filling for a coconut cream pie or for coconut tarts. The original recipe appeared on tasteofhome.com. I have modified it slightly, including decreasing the total sugar used.

Chai Christmas Cookies

These cookies are adapted from a Taylor Swift recipe we found online. Yummy!

1/2 C. (1 stick) butter, room temperature
1/2 C. oil (we used light olive oil)
1/2 C. granulated sugar
1/2 C. powdered sugar
1 large egg
2 tsp. vanilla extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Chai tea bag

1) Preheat over to 350 degrees. Line baking sheet with parchment paper or grease generously.

2) Beat the butter in a stand mixer on medium speed for about a minute. Add the oil. (It will not fully incorporate into the butter, but that's okay.)

3) Add the sugars, egg, and vanilla, beating on medium speed until each ingredient is completely incorporated.

4) Cut open one Chai tea bag and incorporate contents into batter.

5) Stir in the flour, baking soda, and salt all at once, using a wooden spoon or the mixer set on low.

6) Refrigerate the dough for 1 hour (or freeze for 15 minutes) so it's easier to handle.

7) For large cookies, dollop 1 Tbsp. of cookie dough onto the cookie sheet about an inch apart. (For smaller cookies, use a teaspoon.) Press the cookies evenly into a circular shape with your palm or fingers. Bear in mind that the cookies will end up larger than they start out, once they're baked.

8) You may top the cookies at this time with a generous sprinkle of granulated sugar, or frost them after baking with Cinnamon Eggnog Icing (see below).

9) Bake for 12-14 minutes for larger cookies, 8-10 minutes for smaller ones.

10) Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.

Optional Cinnamon Eggnog Icing
1 C. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. group nutmeg
3 Tbsp. eggnog or milk

NOTE: This icing will drip off of the sides of the cookies, so it is best to frost them when they're already on the serving/storage plate instead of on the cooling racks.

Mary's Apple Crisp

FILLING INGREDIENTS:
4-5 large Bosc pears or tart cooking apples
1/3 C. sugar
1/4 tsp. salt

TOPPING INGREDIENTS:
1-1/2 C. Flour
1/4 C. sugar
1/3 C. brown sugar
1/2 tsp. cinnamon
1/2 C. pecans, finely chopped
1 stick butter, melted

1) Preheat oven to 350 degrees.

2) Peel, core, and dice fruit. Place into a bowl and stir together with sugaR and salt. Set aside.

3) In a separate bowl, combine remaining dry ingredients. Stir together, then drizzle with melted butter gradually, stirring with a fork as you go until all combined.

4) Pour fruit mix into a baking dish; top with crumb topping.

5) Bake at 350 degrees for 30 minutes.

6) Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

7) Serve warm with vanilla ice cream.

You can see the original recipe (which used more sugar) at The Pioneer Woman site.

Mary's Super Chunky Granola

This recipe is from our friend Mary. It is definitely our favorite granola recipe at this point! The quantities in parentheses are so I can use one whole bag of Costco Quaker oats, which is about 25 cups.

MARY'S ORIGINAL RECIPE, as she wrote it to me:
The granola recipe is below. I always double it (makes a ton, but we eat it a lot, and it keeps well), and reduce the sugar. The version you had did not use dried fruit and had coconut, almonds, and pecans. I bake it on two cookie sheets. Pressing it firmly into the pan is key. I find that the temperature in the original recipe tends to burn the edges, so use a lower temperature and check often. You can use this technique and even lower temperature with more time, if you have it.

1/3 C. maple syrup (3/4 C.)
1/3 C. brown sugar (3/4 C.)
2 Tbsp. vanilla extract (1/4 C.)
1 tsp. salt (1 scant Tbsp.)
1 C. oil (2 1/2 C.)
10 C. old-fashioned rolled oats (25 C. = large Costco Quaker bag)
2 C. raw almonds or pecans, whole (5ish C.)
1 C. coconut (or more, if you prefer!) (3 C.)

1) Adjust oven rack to upper-middle position and heat oven to 300 degrees.

2) Line rimmed baking sheet with parchment paper.

3) Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil until it is fully incorporated.

4) Fold in oats and almonds until thoroughly coated.

5) Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick).

6) Using stiff metal spatula, compress oat mixture until very compact.

7) Bake until lightly browned, 30 to 45 minutes, rotating pan once half way through baking.

8) Remove granola from oven and cool on wire rack to room temperature, about 1 hour.

9) Break cooled granola into pieces of desired size.

Granola can be stored in airtight container for several weeks.