April 7, 2011 by Dana
For my 100th blog post, I knew that I wanted to feature something great. The topic for this post had to be something really special, because Food for Thought is so special.
It’s certainly special to me, because I love cooking/photographing/writing and sharing with all of you. And it must be something special to you, too, because there’s no reason that I can think of why you’d keep coming back to read my ridiculous musings otherwise.
So, when Jake called me on my way home from a work dinner on Monday night, and said “That potpie stuff that you left for me was literally the best thing you have ever made, hands down, and that includes the Smores Cookies! It. is. so. good.” I knew I had found “the one”. I mean, we all know how Jake feels about those cookies.
I couldn’t help but smile at how easy it had been to choose my honorary 100th post recipe.
But when I got home I realized there was a problem. Not with the recipe. Not with the pictures. And certainly not with the food.
No, the problem was with the fact that I had already posted my 100th post…. that morning.
So, ladies and gentlemen, this Turkey Potpie with Baby Vegetables recipe marks my 101st post. But don’t let the fact that it is posted on such an unceremoniously ordinary day fool you… it is something truly special.
10 baby carrots
1 cup pearl onions
8 oz fresh mushrooms
1 1/4 cup canned or frozen artichoke hearts
1/4 cup plus 2 tablespoons olive oil
1 teaspoon dry mustard
3/4 cup all purpose flour
2 1/2 cups chicken stock or broth
1 clove garlic
2 lb boneless skinless turkey breast
1 cup shelled edamame or green peas
1 tablespoon fresh or 1 teaspoon dried dill
1 tablespoon fresh or 1 teaspoon dried basil
1/4 cup low fat sour cream
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup cornmeal
1 1/2 teaspoon baking powder
3/4 cup plain soy milk
1 tablespoon dark (or regular) honey
Please don’t let the long list of ingredients scare you away from making this recipe! You probably have a bunch of them at home already, and the others are pretty standard. PLUS, this recipe comes from the New Mayo Clinic Cookbook that I picked up on my trip to Boston, so it’s worth using all of the ingredients to get all of the healthy benefits!
1. Peel and halve the carrots, then thinly slice crosswise. Immerse the onions in a saucepan of boiling water for about 2 minutes, drain, and plunge in cold water. Cut off the root ends, slip off the skins, and then cut a shallow X in the root end of each onion. Brush the mushrooms clean then thinly slice. Quarter the artichokes lengthwise. Set the prepared vegetables aside.
2. In a large, heavy, ovenproof pan or Dutch oven, heat the 1/4 cup olive oil over low heat. Add the mustard and 1/4 cup of the flour and cook, whisking constantly, for 2 minutes.
3. Add the stock, still whisking constantly to avoid lumps, raise the heat to medium-high, and bring to a boil. Add the garlic, carrots, and onions. Reduce the heat to a gentile simmer and cook until the vegetables are softened, about 5 minutes. Add the turkey, mushrooms, artichoke hearts, edamame (or peas), tomato, dill, and basil. Cover and simmer until the turkey is opaque throughout, about 10 minutes. Whisk in the sour cream and season with 1 teaspoon of the salt and pepper. Spoon the mixture into a 9×13 inch baking dish and set aside.
4. Preheat the oven to 425 degrees F (220 C).
5. In a bowl, combile the cornmeal, the remaining 1/2 cup of flour, baking powder, and the remaining 1/2 teaspoon salt. In another bowl, whisk together the soy milk, the 2 tablespoons olive oil, and the honey. Add the dry ingredients, stirring until just moistened.
6. Pour the batter over the turkey mixture. bake, uncovered, until lightly browned, about 40 minutes. Let stand for 10 minutes, then serve.
Seriously, go make this. It’s so good, and so good for you. There may be a few more ingredients than you’re used to, or a few more steps, but I promise you that it’s easy and the results are so worth it.
And again, thank you for sticking with me for 100 posts. I hope you stick around for the next 100… or 101… who’s counting?