Wednesday, May 03, 2017

Curried Turkey Pot Pie, May 2, 2017

Tonight's dinner was perfect for a cool, rainy evening. Wee boy gobbled everything up with gusto and I quite enjoyed it, as well. I did a simple curried turkey "pot pie" (in a casserole dish, with a Bisquick topping as the "crust"), with roasted cauliflower, as well as mashed potatoes inspired by a Madhur Jaffrey recipe for North Indian style mashed potatoes. The last was sent to me by my mom and I've been meaning to try it, as well as feeling skeptical about it, for ages. The dish sounded pretty odd to me, but ended up being quite tasty and definitely different. My baby, who usually is not a big fan of mashed potatoes, couldn't get enough of them. I just made regular mashed potatoes and added sprinkles of cayenne (not terribly much), cumin (more), chopped parsley (plenty), and lime juice (just a splash). As for the cauliflower, just toss florets with some olive oil, salt, and pepper before roasting 20-25 minutes in a preheated 425 degree oven.

Curried Turkey Pot Pie
1 c. chicken broth (I always use reduced sodium)
2 tbsp. flour
2 tsp. curry powder
1/4 tsp. cumin
1 large can Veg-All Homestyle or other large-cut veggies, well-drained
About half a pound of turkey, cubed (I just get the deli to slice me a nice, thick slab)
Salt & pepper
1 c. Bisquick
1/2 c. milk
1 egg, beaten
A handful of chopped parsley

Preheat oven to 350 degrees. Whisk broth and flour until smooth. Heat the spices, stirring, until fragrant, about 30 seconds. Remove from heat and whisk in broth. Cook, stirring, until bubbling and thickened, 5-7 minutes. Add veggies, turkey, salt, and pepper. Mix well and turn into a casserole that has been coated with cooking spray. Mix the other ingredients. Spread evenly over the top of the casserole. Bake 1/2 hour. Let stand at least 5 minutes before serving. Serves 6.

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