Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Easy Turkey Pot Pie and Shepherd's Pie with Potato Topping. Enjoy!

BUTTERY BLUEBERRY PIE

This yummy pie recipe comes from Delish, and begins, “Warm, bubbling blueberry filling encased in a flaky, buttery pie crust is one summer dessert that's guaranteed to please a crowd.” Total Time: 1:45; Prep: 0:25; Level: Moderate; Serves: 8

To view this online, go to http://www.delish.com/cooking/recipe-ideas/recipes/a32157/buttery-blueberry-pie-recipe-ghk0711/.

Ingredients

2 1/4 c. all-purpose flour

1/4 tsp. salt

13 tbsp. cold butter (no substitutions)

6 tbsp. ice water

5 c. blueberries

2/3 c. sugar

3 tbsp. cornstarch

1 tbsp. fresh lemon juice

1 pinch salt

1 large egg

1 tbsp. heavy cream or milk

Directions

In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.

Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight.

Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under.

Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.

Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream.

On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round.

Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center.

Reset oven to 375 degrees F. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack.

FLORIDA PIE

This is from the December/January 2007 issue of Taste of Home. It starts off, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Servings: 8; Category: Lower Fat; Prep Time: 25 min; Bake: 15 min + chilling

To view this online, go to http://www.tasteofhome.com/Recipes/Florida-Pie

Ingredients

1 cup sugar

5 tablespoons cornstarch

1-1/2 cups orange juice

3 egg yolks, beaten

2 large navel oranges, peeled, sectioned and finely chopped

2 tablespoons butter

1 tablespoon grated orange peel

1 tablespoon lemon juice

1 pastry shell (9 inches), baked

Meringue:

3 egg whites

2 tablespoons sugar

Directions

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts One serving: 1 piece Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g

RATATOUILLE

This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw (page 151). Makes 6 servings.

Ingredients

2 teaspoons olive oil

1 large onion, thinly sliced

4 garlic cloves, minced

8 Roma tomatoes, chopped

1 large zuchini, halved lengthwise and cut into 1/4-inch slices

1 medium eggplant, cut into 3/4-inch cubes

1 green bell pepper, cored, seeded, and thinly sliced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon capers, drained and rinsed, optional

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the tomatoes, zucchini, eggplant, bell pepper, thyme, and rosemary and stir until tomatoes break down and the juice begins to simmer, about 4 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, until the vegetables have softened and formed a stew, about 35 minutes.

Uncover, stir in the capers, if using, and simmer until the mixture thicken slightly, about 10 more minutes. Season with salt and pepper just before serving.

Nutrition Analysis: Calories 86; Protein 3 g; Carbohydrate 16 g; Total Fat 2 g; Saturated Fat trace; Cholesterol 0 mg; Fiber 5 g; Sugars 0 g; Sodium 184 mg

EASY TURKEY POT PIE

This comes from Kathy Kingsley, About.com's American Food expert. She writes, “Nothing seems to satisfy more that a homemade pot pie. This version is topped with puff pastry, but you could also top with mashed potatoes. It's delicious way to use up leftovers.” This works with both chicken and turkey, so you can use it now, as well as save it for after Thanksgiving. Prep Time: 40 minutes; Cook Time: 45 minutes; Total Time: 85 minutes; Yield: Serves 6

To view this online, click here.

Ingredients

2 tablespoons butter

6 tablespoons all-purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk

4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)

1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained

1 tablespoon chopped fresh tarragon or parsley

1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled

1/8 teaspoon ground red pepper (cayenne)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 sheet frozen puff pastry, thawed (9 to 14 ounces)

1 egg, lightly beaten

Directions

Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.

Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly.

If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg.

Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.

Recipe Notes: You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container.

SHEPHERD'S PIE WITH POTATO TOPPING

This also comes from Kathy Kingsley. She writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” You could also use a vegetarian meat substitute, such as Boca Burger's Ground Crumbles. Serves 6 to 8.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Directions

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes:

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

BUTTERSCOTCH PEANUT BUTTER BARS

This comes from country music star Trisha Yearwood, who also has her own show on The Food Network, Trisha's Southern Kitchen. Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 15 bars; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.print.html?oc=linkback

Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for greasing

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup plus 1/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup quick-cooking oatmeal

6 ounces butterscotch chips (about 1 cup)

1 cup confectioners' sugar

4 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.