Here's my Easy Shepherd's Pie:
1 10oz package of frozen peas w/ pearl onions, cooked per instructions [substitute your favorite vegetable(s) here]
Meat from one rotisserie chicken
1 package Bob Evan's mashed potatoes, cooked per instructions
1/2 jar Heinz Homestyle gravy, turkey or chicken flavor
All I did was put the chicken meat, which I tore into bite-sized pieces, in the bottom of an oven-safe pot, mixed in the package of peas & pearl onions and the gravy, and topped with the mashed potatoes, which I smoothed out with the back of a spoon. I put the whole thing in the oven uncovered for 40 minutes at 350 degrees. Voila!
I know a traditional Shepherd's Pie has either beef or lamb, but I was using what was on hand. I really enjoyed it, and I think Uncle Wes did too. He doesn't usually eat leftovers but there was hardly any for me when I got home from dialysis on Friday. Next time, I'm definitely making more!
This is something that's easy to put together and only takes about 20 minutes from start to finish to prepare. I didn't even use an entire rotisserie chicken, as I'd already eaten the legs and thighs. I'm not a fan of the white meat and this was a perfect solution to use the remainder of the meat.
Another Method:
I used a 2lb package of mashed potatoes, instead of just 24oz. I also used 1lb of chicken breast tenderloins that I baked for 45 minutes and then shredded, all in the glass casserole dish. I topped the shredded chicken with a 10oz package of cooked peas and the mashed potatoes. I put several pats of butter on top because these potatoes said to add butter to taste.
July 16, 2009
July 12, 2009
Pickled Eggs
This recipe is my version of my Nana's Pickled Eggs. Feel free to substitute water for the extra vinegar if you don't like them very tart.
BEET JUICE STAINS! Wash your hands each time after handling the beets. Immediately wipe up any splatter or spills. Rinse out your clothes right away if any gets on you. Use only glass or metal bowls and containers. The juice will soak in to Tupperware-type measuring cups and bowls. Be careful!
Needed:
Large Wide-Mouth Container with twist-top lid (clear glass or plastic)
Coffee filter or other permeable pouch with tie to close it
4-cup Glass Measuring Cup
White Distilled Vinegar
Canned Sliced Beets with juice
Eggs, any size (small eggs are perfect for this as the juice permeates into the yolks faster)
1 Tbsp Pickling Spice (available in spice aisle of local grocer)
Optional: Sm-Med Yellow Onions, sliced into rings
1. Hard boil eggs, cool, and peel.
Note: if you are using farm-fresh eggs, they must be at least 2 weeks old for the membrane to release from the shell.
2. Drain and reserve the juice from the sliced beets in a large glass measuring cup.
3. Put pickling spice in pouch/filter and tie closed (peel the paper off a twist-tie and use the wire as your tie)
4. Pour reserved beet juice into pot. Add the same amount of WDV to create a half-and-half mixture. Add spice pouch to liquid.
5. Set on high heat and bring to boil. Then reduce heat until gently boiling. Remove from heat after 10 minutes.
6. While the liquid is boiling, place one layer of sliced beets in your container. Add a layer of eggs. Repeat until you run out of beets/eggs or space in your container. You may choose to use several small jars rather than a large container, too. You need enough beet juice/vinegar to cover the eggs and beets. That is how you determine how many cans of beets you require.
7. Let beet juice and vinegar sit to cool, about 30 minutes.
8. Pour liquid into container until beets and eggs are covered. If there is not enough liquid to cover them, you may dilute the mixture either with water or with more DWV. It's your choice and depends on how tart you want your eggs and beets.
9. Seal container and refrigerate. Shake and turn your container once a day for at least a week to ensure the juice permeates the eggs all over and the beets don't stick together. It takes 7 days for the color and flavor to soak down to the yolk, longer for large/x-large eggs if you want your egg yolks pink.
For the onions:
OPTION 1:
Slice them the same width as the beets and add to the liquid to cook. Allow them to pour into your container with the liquid.
OPTION 2:
Slice them in the same manner and layer with the beets and eggs, uncooked.
The only difference is soft versus crunchy onions.
For a dozen eggs, I'd use 1-2 cans of beets and one medium onion. I did 4 dozen eggs, used 5 cans of beets, and about 4 Tbsp of pickling spice. I don't measure anything except the beet juice and vinegar. I had just enough liquid to cover everything. I didn't have onions in the house or I'd have used them, too.
If you need exact measurements, this is Nana's original recipe:
For each dozen eggs desired:
1 can sliced beets
2 tsp Pickling Spice
Onions (optional)
White Vinegar
Water (if needed)
Hard-boiled eggs
Mix equal parts beet juice and vinegar in sauce pan. Bring to a boil and add pickling spice. Layer beets, peeled eggs, and onions in a jar. Pour liquid mixture over eggs. If not enough to cover completely, add vinegar and/or water (depending on tartness desired) until submerged. Let sit in refrigerator for seven days before serving.
BEET JUICE STAINS! Wash your hands each time after handling the beets. Immediately wipe up any splatter or spills. Rinse out your clothes right away if any gets on you. Use only glass or metal bowls and containers. The juice will soak in to Tupperware-type measuring cups and bowls. Be careful!
Needed:
Large Wide-Mouth Container with twist-top lid (clear glass or plastic)
Coffee filter or other permeable pouch with tie to close it
4-cup Glass Measuring Cup
White Distilled Vinegar
Canned Sliced Beets with juice
Eggs, any size (small eggs are perfect for this as the juice permeates into the yolks faster)
1 Tbsp Pickling Spice (available in spice aisle of local grocer)
Optional: Sm-Med Yellow Onions, sliced into rings
1. Hard boil eggs, cool, and peel.
Note: if you are using farm-fresh eggs, they must be at least 2 weeks old for the membrane to release from the shell.
2. Drain and reserve the juice from the sliced beets in a large glass measuring cup.
3. Put pickling spice in pouch/filter and tie closed (peel the paper off a twist-tie and use the wire as your tie)
4. Pour reserved beet juice into pot. Add the same amount of WDV to create a half-and-half mixture. Add spice pouch to liquid.
5. Set on high heat and bring to boil. Then reduce heat until gently boiling. Remove from heat after 10 minutes.
6. While the liquid is boiling, place one layer of sliced beets in your container. Add a layer of eggs. Repeat until you run out of beets/eggs or space in your container. You may choose to use several small jars rather than a large container, too. You need enough beet juice/vinegar to cover the eggs and beets. That is how you determine how many cans of beets you require.
7. Let beet juice and vinegar sit to cool, about 30 minutes.
8. Pour liquid into container until beets and eggs are covered. If there is not enough liquid to cover them, you may dilute the mixture either with water or with more DWV. It's your choice and depends on how tart you want your eggs and beets.
9. Seal container and refrigerate. Shake and turn your container once a day for at least a week to ensure the juice permeates the eggs all over and the beets don't stick together. It takes 7 days for the color and flavor to soak down to the yolk, longer for large/x-large eggs if you want your egg yolks pink.
For the onions:
OPTION 1:
Slice them the same width as the beets and add to the liquid to cook. Allow them to pour into your container with the liquid.
OPTION 2:
Slice them in the same manner and layer with the beets and eggs, uncooked.
The only difference is soft versus crunchy onions.
For a dozen eggs, I'd use 1-2 cans of beets and one medium onion. I did 4 dozen eggs, used 5 cans of beets, and about 4 Tbsp of pickling spice. I don't measure anything except the beet juice and vinegar. I had just enough liquid to cover everything. I didn't have onions in the house or I'd have used them, too.
If you need exact measurements, this is Nana's original recipe:
For each dozen eggs desired:
1 can sliced beets
2 tsp Pickling Spice
Onions (optional)
White Vinegar
Water (if needed)
Hard-boiled eggs
Mix equal parts beet juice and vinegar in sauce pan. Bring to a boil and add pickling spice. Layer beets, peeled eggs, and onions in a jar. Pour liquid mixture over eggs. If not enough to cover completely, add vinegar and/or water (depending on tartness desired) until submerged. Let sit in refrigerator for seven days before serving.
Stewed Squash & Bacon
Needed:
Large Pot, at least 2 quarts
Mandolin or Sharp Knife
2-5 lbs Squash (Zucchini, Yellow, etc.)
1/2 to 1 lb Bacon
1. Slice 6-8 zucchini/squash into medallions with mandolin slicer or knife, about 1/4" wide
2. Cut bacon strips into two-inch slices
3. Separate medallions and layer yellow squash and zucchini in large pot
4. Separate pieces and spread bacon on top
5. Add 1-2 cups of water
6. Cover with lid
*For a pot under 3 qts, only one cup of water is needed.
Set on the stove over high heat and bring to boil. Once it's reached a boil, turn it down to low/medium, keeping the lid on, and leave it to simmer for one to two hours.
When the squash is translucent and the flavors have melded, ladle into bowls, serving while hot.
Refrigerate the rest to enjoy later.
After the grease congeals on top, remove and throw it away.
There is still plenty of flavor left in that pot!
Leftovers are microwaveable. This is a dish best served hot.
Feel free to experiment with water, bacon, and squash amounts. I don't measure anything when I make this. I just layer squash until I run out or the pot is full. I never use more than one pound of bacon and there hasn't been a shortage.
Large Pot, at least 2 quarts
Mandolin or Sharp Knife
2-5 lbs Squash (Zucchini, Yellow, etc.)
1/2 to 1 lb Bacon
1. Slice 6-8 zucchini/squash into medallions with mandolin slicer or knife, about 1/4" wide
2. Cut bacon strips into two-inch slices
3. Separate medallions and layer yellow squash and zucchini in large pot
4. Separate pieces and spread bacon on top
5. Add 1-2 cups of water
6. Cover with lid
*For a pot under 3 qts, only one cup of water is needed.
Set on the stove over high heat and bring to boil. Once it's reached a boil, turn it down to low/medium, keeping the lid on, and leave it to simmer for one to two hours.
When the squash is translucent and the flavors have melded, ladle into bowls, serving while hot.
Refrigerate the rest to enjoy later.
After the grease congeals on top, remove and throw it away.
There is still plenty of flavor left in that pot!
Leftovers are microwaveable. This is a dish best served hot.
Feel free to experiment with water, bacon, and squash amounts. I don't measure anything when I make this. I just layer squash until I run out or the pot is full. I never use more than one pound of bacon and there hasn't been a shortage.
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