Turkey and Bean Taco Pie

What to do with leftover mashed potatoes and spaghetti sauce? Spice things up with taco seasoning and make it Mexican!

I had some turkey pasta sauce left over from last night as well as some mashed potatoes from the day before. I hate to throw perfectly good food away, so I adapted an on-line recipe for a simple taco pie by adding a can of mixed beans and corn niblets to the meat sauce and adding taco seasoning to both the sauce and the mashed potatoes. I used the mashed potato mixture to line a quiche dish creating a 'crust' then filled the pie with the spicy meat and bean filling. The result was delicious and so very satisfying!

This recipe is so incredibly easy and really chocked full of protein with the beans and turkey - you even get your dose of fresh veggies and its relatively low in fat, even with the grated cheese on top!

Turkey and Bean Taco Pie

Ingredients:

2 1/2 cups mashed potatoes

1 pound ground turkey

2 Tbsp olive oil

1 package Taco seasoning mix (I used Trader Joe's taco mix)

1/2 cup chopped onion

1/2 cup salsa

1 can mixed beans, rinsed and drained

2/3 cup frozen corn niblets, thawed

1-1/2 cups shredded iceberg lettuce

1 medium tomato, chopped

2 cups Tex-Mex cheese, shredded

1/2 small bunch fresh cilantro, chopped

2/3 cup sour cream

2 Tbsp milk

1 tsp ground cumin

Directions

1. Preheat oven to 350 degrees.  Add half the taco seasoning to the mashed potatoes. Press mixture into the bottom of a greased 10-inch quiche dish, spring-form pan or pie plate.

2. Bake for 10 minutes until it starts to turn golden brown.

3. In a medium skillet, heat oil and cook turkey and onions until turkey is browned and cooked through. Drain. Add beans, corn, salsa and remaining taco seasoning. Cook until bubbly, about 10 minutes. (Add a small amount of water if filling gets too dry).

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. In the meantime mix sour cream with milk and cumin; set aside.

6. Top pie with shredded cheese and return to oven for another 5 minutes, or until cheese is just melted. Let cool for 5 minutes. Top with lettuce, tomatoes and cilantro. Cut and serve with sour cream.

Serves 4

Are you ready for Easter?

It that time of year again, the weather is getting warmer, the blossoms are emerging - at least here on the West Coast...
In a few days the Easter bunny will arrive - so if you are looking for a fun, easy project, this one is a snap and lots of fun to do with kids!

Click HERE to view this simple fun Easter project.

How to decorate an Easter Tree...click HERE HERE

Click HERE for a fantastic menu for Green Thursday (today) and HERE for a delicious Buffet dinner for Good Friday.

Need some inspiration for an Easter Table Setting? Click HERE.

And click HERE for a beautiful Easter Sunday Brunch Menu.

Who's Your Valentine?

On this Valentine's Day...

I am celebrating with my very own Valentine, the love of my life for 27 years and the man I said "I do" to on one  beautiful sunny Saturday afternoon in September of 1990.

Our special Valentine's date won't take place until this coming weekend. Having both worked in the restaurant industry for many, many years and having stood witness on countless February 14th evenings watching numerous love birds reaching across their prospective tables for two, whispering sweet nothings into each other's ears, we try and avoid THE actual day like the plague...

Don't get me wrong - I don't dislike the popular 'Hallmark Holiday' - by all means, I am the first to go out and buy cinnamon heart candies or a red foil wrapped Purdy's chocolate heart for my honey. You WILL find me in the card aisle perusing rows of red and white greetings, finding the perfect words that resonate, which I can share with my sweetheart over a glass of sparkling wine or Champagne.

We won't be spending our retirement money on a snazzy dinner at one of hundreds of fancy (and outrageously expensive) restaurants in Vancouver this weekend - no - we will go for a different kind of Valentine's Evening - a couple of drinks, a few appetizers and a show at the local movie theatre. I love any excuse to spend an evening with my Hubby - for a chance to get out and have a good uninterrupted chat over a cocktail, glass of wine or beer.

For those of you who are preparing a special Valentine's Dinner for your significant other - kudos - its a week-night and times can be busy. Maybe you are also waiting for the weekend to celebrate, or perhaps you skip the day altogether. Maybe you give gifts to your loved ones, either store bought or home made.

I wanted to share these 'Queen Of Hearts' Linzer cookies with you so that you can either indulge after your special meal, or maybe wrap them up as a special treat for someone else. These rich, European inspired cookies are cut into heart shapes and then filled with raspberry jam and dusted with icing sugar...Yummy!

Whatever your plans are for Valentine's Day, make it a lovely, loving, love bug kind of day!


Queen Of Hearts Linzer Cookies

1 cup unsalted butter
2/3 cup organic or unrefined sugar
1/2 tsp vanilla
1 1/3 cups ground pecans
2 cups unbleached flour

Powdered sugar for dusting
About 1/4 cup raspberry jam

In large bowl of electric mixer, beat butter and sugar until creamy; beat in vanilla. Gradually add pecans and flour, blending thoroughly. cover tightly with plastic wrap and refrigerate until easy to handle (1-2 hours) or for up to 3 days.

On a floured board, roll out the dough to a 1/8 inch thickness. Cut out with a 2" heart shaped cookie cutter and transfer to a parchment or Silpat lined cookie sheet, spacing about 1" apart. Cut a hole in centre of half of the cookies, using a tiny heart shape or round cookie cutter (1/2" in diameter).
Bake in a 350F oven for about 12 minutes or until lightly browned. Transfer to racks and let cool completely.

Sift powdered sugar over tops of cookies with holes; then spread bottom sides of cookies with jam. Place sugar topped cookie on each jam half to form a sandwich. Store in airtight container - can also be frozen.
Makes about 3 dozen.

Ode to Gluten!!

So I have been paying my dues this past week, since indulging in all things Wheat and Gluten over the Christmas Holidays: cookies, bars, cakes; those cute little Hors D' Oeuvres that you know always contain some sort of wheat gluten, Chinese Take-Out, especially all of those flour-coated, deep fried nuggets like sweet and sour pork balls and shredded ginger beef - I even had to have the Fortune Cookies, yup - I know. I ate buttery, flaky croissants for breakfast and fully loaded Pizza for lunch. Not to mention all of the sugar content - wine and beer and spirits - Oh my!! I feel like I need a full body transplant...

Because I have Fibromyalgia, I have to be careful with anything that causes inflammation, or I go into a full fledged flare. I am usually pretty good and carry a strict rule about staying away from my trigger foods. But this Christmas, for some reason, I revisited my somewhat rebellious teen years and just went for it. Ok my friends, now my disregard of simply 'staying away' from junk has sent my hips, shoulders and back into a frenzy and are screaming at me to go back on my diet.

I am considering starting a cleanse tomorrow to help purge all things gluten once and for all...maybe I should just stop eating altogether...? Note to self: this destructive behaviour has sent you back to square one...but trying to still be kind to myself I remind myself that I can once again be 'good' and get back into that healthful state and be Fibro Symptom Free...

On a positive note, today I visited my friend Jeanine's (The Baking Beauties) web-site to ponder a good recipe for Gluten Free bread, thinking I can at least enjoy a slice toasted tomorrow morning loaded with coconut oil and home made wild blackberry jam - its a start anyway.

I must tell you, I have been a sceptic - not about Jeanine's recipes, but of Gluten Free bread itself - you know the kind you buy for $8 a loaf at the grocery store? I buy all of my bread from an organic bakery and stick with the varieties that are not made with wheat - such as Kamut, Quinoa and Spelt breads. I love these dense, pumpernickel style breads eaten the European way with butter and deli meat or a thick slab of goat or sheep's Gouda. But I admit, I do crave that fluffy light sandwich bread fresh from the oven with some butter and jam. So I perused Jeanine's site and decided to make the Gluten Free Sandwich Bread she had listed under her 'breads' recipe section.

Remember I said I was a sceptic...? Well the ingredients were a cinch to assemble and once I got the loaf into the oven to bake, the whole house was soon filled with the sweet aroma of yeast bread and 40 minutes later I was indulging  in a little slice of heaven!

Jeanine's recipe calls for brown rice flour, tapioca and potato starch and flax meal. I added millet, chia seeds and sesame seeds to increase the fiber content. It rose a good amount (although I should have used a smaller loaf pan - next time) the outer crust is crusty - and the inside fabulously fluffy! My goodness I am in a bread stupor! Thank you so much for your amazing recipe Jeanine! All of Jeanine's fabulous GF recipes can be found HERE.

So I bid thee goodbye Oh evil gluten, I will NOT miss thee now or tomorrow or the next day...I have found my new vice!

Merry Christmas!

Well, I finally got around to making Christmas Cookies this week! No, I didn't make all of the cookies displayed here, you see I have a source in Vancouver that sells my favourite German baked goods imported directly from my old stomping grounds.

I couldn't resist the Rumkugeln (rum balls), chocolate covered Lebkuchen Herzen (gingerbread hearts filled with apricot preserve) and large round Lebkuchen - both chocolate and sugar coated - YUM!!

I always get so nostalgic when I visit this store, because it brings me back to a very special time I spent with my family living in Munich, Germany. At least I can get a taste of those times each time I sink my teeth into one of those delicious cookies!

I love to bake for the Holidays - I crank Christmas music into my kitchen don my favourite apron and get to it! Soon I am lost in another world, as the sweet scents of cinnamon and nutmeg, cloves and brown sugar waft through the house. My baking repertoire includes Pecan Linzer Cookies (an Austrian Tradition), Vanille Kipferl (vanilla crescents) and Zimtsterne (cinnamon stars). The Linzer Cookies are layered with a raspberry jam filling and literally melt in your mouth, while the crescents (half dusted with powdered sugar and half rolled in vanilla sugar) just seem to go 'poof' as you bite into them - so light and fluffy. The cinnamon stars are the answer to a hazelnut macaroon, made with nuts that have been toasted golden brown, egg whites meringue and laced with both cinnamon and nutmeg. As an added treat I top them with a dark rum glaze! My son Mr. S is in his last year of high school and also in his 5th year of taking Foods at school. His Ginger Snap Cookies are also featured in the photo above - so delicious!!
This year I hosted a party for some of my foodie girlfriends and my friend Miriam gave me a jar of her special mincemeat. I was so thrilled to be able to turn that delightful treat into mince tarts and I must say these are some of the best I have tried - Thanks so much Miriam!!

The house is ready to receive our family tonight for our traditional Christmas Eve celebration - the tree is trimmed, the baking is done, and presents are wrapped. Aaah - might I actually start relaxing early today? The food prep is still ahead of me, but nothing too complicated for this evening: beet salad and cucumber salad, Gravelax ( salmon which has been salt-brining for 3 days), a cheese plate, and a variety of warm appetizers including pork and sauerkraut!












I can't think of a more wonderful time to receive guests into the house with the crackling of a wood burning fire, some Christmas Cheer, good conversation and great food to enjoy - we are doing a German Style Buffet tonight - check out this link here to view my Brotzeit Menu, which exemplifies a traditional German Feast!

 An army of nut crackers stands guard on the mantle and even Buddha is dressed for the occasion!

I wish you and yours a fabulous and magical Christmas!

May there be Peace in your part of the Earth!

~ Marlies







***Cookies on upper plate: from top - Lebkuchen Rounds, Mince Tarts, Ginger Snaps, Linzer Cookies; cookies on lower plate: from top - Rumballs, Cinnamon Stars, Lebkuchen Hearts, Vanilla Crescents.