CHEF JOHN'S TURKEY NOODLE CASSEROLE
This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
- Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
- Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
- Stir in pepperjack cheese until cheese is melted and incorporated.
- Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Nutrition Facts : Calories 736 calories, Carbohydrate 67.3 g, Cholesterol 150.5 mg, Fat 33.4 g, Fiber 3.7 g, Protein 41 g, SaturatedFat 14.5 g, Sodium 1113.1 mg, Sugar 9.4 g
TURKISH OKRA CASSEROLE
A kind of Turkish ratatouille. You can increase or decrease the heat as you choose. Almost a meal in itself, with bread and salad, or a great accompaniment to something grilled. The eggplant skin is generally left on, but if you prefer, peel it. Cooking time does not include defrosting (if you have to use frozen okra).
Provided by Chef Kate
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- If using fresh okra, trim away any tough stems.
- If frozen okra is used, defrost and drain.
- Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
- Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
- Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
- Cut bell peppers into one-inch pieces.
- Peel and dice onion into one-inch pieces.
- Peel, core and seed and dice tomatoes into one-inch pieces.
- Pre-heat oven to 375°F.
- Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
- Cook, stirring often, about five minutes.
- Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
- Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
- Add the drained okra and salt to taste.
- Place in the oven, uncovered, and bake for about one hour.
- Remove bay leaf and serve.
Nutrition Facts : Calories 161.8, Fat 9.6, SaturatedFat 1.4, Sodium 21.2, Carbohydrate 18.6, Fiber 7.2, Sugar 7.3, Protein 4.2
CHEF FLOWER'S TURKISH CYPRIOT TARO CASSEROLE - KIBRISLI KOLOKAS
This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy
Provided by Chef floWer
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.
- Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.
- Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.
- Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.
- Add lemon and taro, mix gently.
- Add salt and pepper.
- Simmer for 30 minutes but stir occasionally.
- NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it.
- You can either add coriander/cilantro into the recipe or use it as garnish.
- Serve with crusty bread & garden salad or a plain Turkish pilaf.
Nutrition Facts : Calories 609.5, Fat 34.7, SaturatedFat 8.3, Cholesterol 116.2, Sodium 357.9, Carbohydrate 40.4, Fiber 6.3, Sugar 7.8, Protein 34.1
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