20 Years From Now...

"20 YEARS FROM NOW," Mark Twain said, “you will be more disappointed by the things that you didn't do than the ones you did.”THIS online journal is dedicated to our next 20 years!

Thursday, December 5, 2013

Curried Leftover Casserole

While John went skating at the Pete Palangio Arena today, I checked out the Northgate Mall. With lots of shoppers and plenty of bargains, it was a great place to be. If anyone needs to get into the holiday spirit, this massive tree just inside the main entrance certainly helps!



I mentioned in a previous post that while traveling we enjoy making recipes that remind us of home. We've cherished this recipe for almost thirty years, and it never disappoints. We've used turkey, chicken, pork and beef, and I can only imagine ham will be equally impressive. This recipe is not only easy, it's versatile. Any vegetable that is handy in the fridge will do. Tonight we replaced the onion with celery and (canned) mushrooms. We also used a curry friends recently purchased in the Caribbean and it added an unexpected zing to the dish. 


We added our new winter favorite - kale salad, (recipe HERE) but however you serve it, it's delicious! Enjoy.



Curried Leftover (Turkey/Chicken/Ham/Pork/Beef) Casserole

Base:
3 T butter
1/3 cup cornstarch (or 2-3 T flour)
3 cups turkey or chicken stock or bouillon
¼ tsp salt
1 tsp curry powder
1 ½ cups frozen peas
1 carrot
onion
Sweet potato cubed
2 ½ cups cooked leftover meat
1 egg
1 T vegetable oil
½ cup milk

Melt butter in saucepan, add cornstarch (or flour), stirring until smooth. Gradually stir in stock & bring to boil. Simmer 1 minutes, stirring constantly. Add salt, curry powder, vegetables. Cook over medium heat 5 minutes. Remove from heat. Stir in leftover meat. Pour into deep 2 ½ quart casserole.

Topping:
½ cup AP flour
1 ½ tsp baking powder
¼ tsp salt
¼ to ½ cups quick or old fashioned oats, uncooked.
Stir together flour, baking powder and salt into bowl. Add oats. Add egg, veg oil and milk, stir until dry ingredients are moistened. Slowly pour or spread over base in casserole.

Bake at 425F for 20-25 minutes or until top is brown and stew is bubbly. Serves 6.

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After dinner John had a "brush" date with Keegan, but I imagine once we go for our walk tonight he'll be more Gone-With-the-Wind than perfectly coiffed due to the strong gusts howling across the lake. 


Wish us luck and have a super night!

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2 comments:

  1. Sounds delicious! I have saved it and will try it sometime when we have leftovers, and I will also adapt it to be gluten free which won't be too hard to do.

    www.travelwithkevinandruth.com

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    1. I hope you like it, Ruth! Btw, we're SO enjoying your trip to Namibia. Thanks for sharing. :)

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