Category: Breakfast

Posted on by — Leave a comment

Turkey Puff Pastry Patties

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.

The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!

Here are some visual guides to creating the pastries:

The turkey mixture consists of: shredded turkey, diced red onion, shredded carrots. peas and corn (I used frozen!)

 

Portion the puff pastry into nine equal parts. Place the cooled filling on the puff pastry. I originally placed warm filling on the puff pastry and ran into the puff pastry getting too sticky! With the advice of my pastry chef friends, I made sure to cool the filling for my next batch and success!

 

Went with the triangle shape-it was easiest! Brushed an egg wash over these and popped them into the oven!

Here is the full recipe:

Print

Turkey Puff Pastry Patties

Course Appetizer, Breakfast, Dinner, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 box Puff Pastry 2 sheets
  • 2 cups Turkey Breast shredded
  • 1 1/2 cups Frozen Peas
  • 1 1/2 cups Frozen Corn
  • 2 tbsp Butter unsalted
  • 1 Carrot shredded
  • 1 Egg whisked
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chilli flakes

Instructions

  1. Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).

  2. On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.

  3. Add in the shredded turkey.

  4. Season with salt, pepper and chilli flakes.

  5. Cook until vegetables are soft.

  6. Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.

  7. Pre-heat oven to 350 degrees

  8. Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.

  9. With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!

  10. With a pizza cutter or knife, section the puff pastry into nine pieces.

  11. Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.

  12. Go over the outline of that puff pastry section with the egg wash and fold the  pastry over the filling, to create the triangle shape.

  13. Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)

  14. Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!

  15. Once all patties are on the baking sheet, brush them all with the egg wash.

  16. Bake in oven for approximately 25 minutes, or until golden brown.

  17. Serve warm with a chutney or spicy ketchup...mmm! Enjoy!

This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!

Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!

Don’t forget to tag me if you try out this recipe!

-Tabassum 🙂

#makesitsuper

HELPFUL LINKS

Nutritional facts: http://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to store: http://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/

 

 

Posted on by — 2 Comments

Turkey is a Superfood!

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

Turkey is a recognized super food!! It’s low in fat, packed with nutrients and a healthy alternative to other proteins.  See infographic for all things that #makesitsuper

Now that it’s clear that turkey is a nutritional powerhouse, lets talk about introducing it into our daily lives! I know traditionally turkey was reserved for holidays and/or big gatherings but not anymore! I can think of so many recipes for breakfast, lunch and dinner that include TURKEY!!! I’ve decided that we’re making it a protein essential in our house due to it’s versatile nature. What do I mean? Keep reading below!

You all know that I LOVE to meal prep! Now this doesn’t mean that I cook seven meals in one day. It means that I do all my food prep on the weekend to make my life easier during the week! And this is where turkey comes in. I went to my local grocery store and picked up an Ontario raised turkey and got cooking! This was the end result:

Yum! With a little meal prep on the weekend, I was able to use the meat from this one turkey to create numerous meals for the remainder of the week! Score! I will share those recipes with you in blog posts to follow…stay tuned!

Not going to lie guys, I was super intimidated when I found out I had to cook a turkey. That’s because I had never made one before! Turns out, it’s really not that complicated! You just need to be super organized and gather all the items you need before you get started. Sounds pretty much like any other meal I create!

Here is the simple recipe I used to create my turkey-I purposefully kept the recipe simple so I could add a ton of different flavours to the other meals I was planning to create with all of the leftover meat!

 

5 from 1 vote
Print

Course Breakfast, Dinner, Main Course
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 10
Author Tabassum

Ingredients

  • 1 Turkey thawed
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 Onion peeled and quartered
  • 1 Lemon quartered
  • 3 tbsp Olive Oil or melted butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Parsley
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Sage

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for atleast 30 minutes. 

  2. Please oven rack on lowest position. 

  3. Preheat oven to 400 degrees.

  4. Gather all items needed to prep turkey (roasting pan, spices, meat thermometer etc)

  5. Coat roasting pan with oil/cooking spray.

  6. Prep Turkey: Remove the turkey from the packaging and dry off with paper towel. If the turkey has a metal or plastic clamp holding the legs together, remove it and discard. Remove the neck and bag of giblets from the turkey (these will be loose in the cavities of the turkey).

  7. Add salt and pepper into the cavity opening and rub these spices all over the cavity with your hands. Think of this as a dry rub and we're building the flavour from the inside out! 

  8. Stuff the lemon, onion and fresh herbs into this seasoned cavity.

  9. Overlap the skin to close the cavity and use bakers twine to tie the turkey legs together.

  10. Tuck wings under the turkey body.

  11. Pat the turkey dry and brush with olive oil. Place the turkey breast side down in roasting rack. Brush the other side with olive oil now making sure the entire turkey is slathered in goodness. 

  12. Place the turkey in the oven for an hour at 400 degrees. After the hour is up, turn the temperature down to 350 degrees and cook for another hour.

  13. Remove the roasting pan from the oven and flip the turkey over, so breast side is facing up. Return to oven and bake from another hour.

  14. Remove turkey from the oven and check internal temperature using meat thermometer. Reading should be 165 in three places: innermost part of thigh, thickest part of the breast and under the wing.

  15. Cooking times vary. A good estimate is 13 minutes per pound. Using a meat thermometer is the best way to make sure the turkey is properly cooked!

  16. When the turkey is done, remove from oven and and allow turkey to rest undisturbed for 30-60 minutes.

  17. Carve, serve and enjoy! 

  18. There will be LOTS of leftovers to use in more meals for the rest of the week! So exciting!

For my first time making a turkey….I was thoroughly impressed with my skills, haha! However, I did a weeks worth of research on prepping a turkey and I am now confident in my recipe! Plus now that I know turkey is packed with vitamins and nutrients, low in cholesterol and sodium, and free of added hormones and steroids, it’s a perfect healthy alternative for any meal! I will definitely be making whole turkey again and creating lots of recipes from the leftover meat! Who wants to join me in including turkey, a nutritional powerhouse, into our homes and not just for special occasions! #makesitsuper

Stay tuned for what I came up with using my turkey leftovers!

-Tabassum

HELPFUL LINKS

Nutritional facts: http://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to store: http://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/

 

 

Posted on by — Leave a comment

Apple Crisp

Anytime I make apple crisp, I think of my mom. Apple crisp was always her speciality and I remember eating it fondly when growing up. I’m now making this for my babies who I hope will continue the tradtion of passing along the recipe to further generations. I think I’ve made it quite easy for them now!

Print

Apple Crisp


Course Breakfast, Dessert
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 6
Author Tabassum

Ingredients

  • 3 Ambrosia Apples peeled and diced
  • 1/2 Fresh lemon juice Squeezed
  • 3 tbsp Brown sugar
  • 1/2 cup Large flake oats
  • 1/3 cup Almond flour
  • 1/4 cup Walnuts chopped
  • 1/3 cup Unsalted butter cubed, cold
  • 1/2 tsp Cinnamon

Instructions

  1. Preheat oven to 375 degrees

  2. Cut, peel and dice up the apples and place in deep baking dish.

  3. Squeeze the lemon on top of the apples and sprinkle 1 tbsp of brown sugar on top and the cinnamon. Mix this all together.

  4. In a separate bowl, combine the oats, almond flour, cold cubed butter and remaining 2 tbsp of brown sugar. Mix together with hands forming crumb topping.

  5. Place this crumb mixture overtop of the apples.

  6. Bake for 35 minutes (until golden brown and apples are tender)

  7. Serve hot with vanilla ice cream or as is!

  8. Enjoy!

 

Posted on by — Leave a comment

Yogurt Parfait

RECIPE Ingredients

1/3 cup greek yogurt [I used coconut flavour]

1 kiwi, sliced

4-5 strawberries, sliced

1/2 banana, sliced

1/3 cup blueberries

1 tablespoon granola

Directions

In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass

Next, add a layer of the kiwi followed by another layer of yogurt.

Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.

Sprinkle with granola and serve right away 🙂

Enjoy!

Posted on by — Leave a comment

Crepes!

Ahh crepes! How I love thee. I was first introduced to crepes many many years ago when my younger sister had to make them for her high school french immersion food project (try saying that three times quickly-tongue twister!!) So naturally, my mom made them for her LOL. All I know is, my sister speaks french fluently (mashAllah) and I am thankful she had this project and my mom learnt to make these amazing crepes and passed the recipe down to me! It’s pretty easy once you get the hang of it. You have to work fast in rotating that pan to evenly coat the pan with the batter. And the best thing is, you can eat these any time of the day and change the filling/toppings up to fit the meal (but that’s another blog post 😉  )  Here ya’ll go:

RECIPE

Ingredients

1 cup all-purpose flour [or whole wheat/multigrain flour like I used!]

2 eggs

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter, melted

OPTIONAL TOPPINGS (can substitute with other goodies):

Oreos

Caramel sauce

Chocolate sauce

Cream cheese frosting

Vanilla Ice cream

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and melted butter; beat until smooth.

Heat a lightly oiled/buttered frying pan (non-stick preferably!) over medium high heat.

Pour or scoop the batter onto the centre of the pan/griddle, using approximately 1/4 cup for each crepe and tilt the pan in a circular motion so that the batter coats the pan surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula, flip and cook the other side.

Your crepe is now ready! I have spread my crepe (pictured above) with a Betty Crocker cream cheese frosting (mmm!), with mashed up Oreo’s topped with a single scoop of vanilla ice cream which was drizzled with caramel and chocolate sauce!! All sorts of topping combinations can be had on crepes: fresh fruit, different flavours of ice cream, brownies, etc-the possibilities are limitless (my mouth is watering as I type this out!!!!!)

**Note: remember to re-butter the pan lightly after each crepe is made to prevent sticking to the pan **