Stacey's Favorite Books

Friday, November 22, 2013

From Our Recipe Box to Yours...

     In honor of Thanksgiving week, here's a recipe from Food Blogga (http://foodblogga.blogspot.com/2009/11/thanksgiving-leftover-recipes-turkey.html ) for your leftovers that sounds sooo good you'll want to eat it first!:)
leftover thanksgiving turkey pot pie DSC_0014

Thanksgiving Leftover Turkey Pot Pie with Mashed Sweet Potato Topping
Serves 6-8 
Print recipe only here.

1 tablespoon butter
1 cup diced yellow onions 
1 cup diced peeled carrots
1 cup diced celery
3 cups whole milk
1/4 cup all-purpose flour
5-6 sage leaves, finely diced
1 medium sprig rosemary, finely diced
1/4 teaspoon each salt and freshly ground black pepper
3 cups cooked diced turkey meat 
1 cup frozen peas
3 cups cooked mashed sweet potatoes (If they aren't already seasoned, then add 1/2 cup milk and 2 tablespoons butter to the mashed potatoes and heat a for a couple of minutes on the stove top.)

1. Preheat oven to 375 degrees F. Coat a large baking dish, such as a 10-12 inch round or an 11 X 7 rectangular dish with cooking spray. (You could also make individual pot pies in small dishes or large ramekins.)

2. In a large skillet over medium-high heat, melt butter. Add onions, carrots, and celery and saute 5-7 minutes, or until just tender.  

3. In a medium bowl, whisk milk and flour, until flour dissolves. Add herbs, salt, and pepper. 

4. Add turkey to the vegetables. Add the milk-flour mixture. Stir occasionally until the sauce begins to thicken. Stir in the peas. Transfer to the prepared baking dish. Top with mashed potatoes, leaving about 1/2-inch space between the potatoes and the dish. Cook for 20-25 minutes, or until the sauce begins to bubble around the edges and the potatoes are lightly browned.

Wednesday, November 20, 2013

What's In Your Library Bag Wednesday?...

     It's Wednesday and I'm here to see What's In Your Library Bag today? I have been reading in the young adult genre again. I just finished  All Our Yesterdays by Cristin Terrill. I guess you would classify this as a dystopian novel, however, it also incorporates time travel which adds a unique twist.
     Each chapter of this novel changes narrative between two of the main 3 characters and it also switches time. So, Marina is one of the main characters and Finn is another and the chapters alternate between what is happening presently to Marina or Em as she refers to herself in the present time and what is happening when she goes back in time 4 years earlier and she still calls herself Marina. Finn is Finn in both times. Since it is written from both of their perspectives and multiple times, you learn more about each of them and can piece more of the story together as it goes along. The third main character is both of their best friends, James. Not only is she his best friend, but Marina is also in love with him. A catalyst for the story is an unspeakable tragedy that actually happens to James and in many ways is the beginning and the end. The haunting questions become, can you kill the one you love most? and Does sacrificing one life to save many justify the means to that end?
     As a reader, you get so caught up in the story, it is hard to put down. By the end, there is closure, but still questions as we await the second installment.
     So, if you are in need of a change from your typical read, check out All Our Yesterdays, by Cristin Terrill and see what you would choose.

Monday, November 18, 2013

Book Trailer Monday...

     Here's what I am reading right now...Quite intriguing concept....

Friday, November 15, 2013

From Our Recipe Box to Yours...

Here's something fun to try! Plus, sweet potatoes are really good for you and it's the time of year where we think more about using them. This is a twist on your traditional sweet potato dish, instead of the super sweet marshmallowy gooey kind...try this more savory recipe.
Spiced Sweet Potato Fries
serves 2
4 medium sweet potatoes
1/2 tsp ground cumin
1/4 tsp chilli powder
2 sprigs fresh thyme
2 tbsp olive oil
freshly ground black pepper
sea salt
Preheat oven to 200°C (392°F).
Peel and cut the sweet potatoes into thick batons. If you wish, parboil them in boiling water for a couple of minutes, drain then toss them about in the colander so the sides fluff up a little. Leave to air dry for 15-30 minutes or so.* Pat away any excess moisture with kitchen towels, then mix with the cumin, chilli powder, olive oil, fresh thyme leaves and a few twists of black pepper, then toss well to coat.
Spread out in one layer on a large baking tray (don’t over crowd them or they will turn out soggy), and bake in the preheated oven for 30-35 minutes, or until golden and crisp at the edges (do note though that they won’t come out as crunchy as potato fries).
Remove from the oven, sprinkle with a good amount of salt and serve while still hot.
* this step isn’t essential, but I find the spice mixture adheres better this way however it does mean the fries aren’t as crisp due to the added water content so if you want them crispier don’t bother with the parboiling.
Taken from http://gourmettraveller.wordpress.com/2010/02/25/spiced-sweet-potato-fries/

Monday, November 11, 2013

Book Trailer Monday...

     Here's a case where I saw the clip for the movie on T.V. and thought, "Hmm! I need to read that book!" But, before, the book wasn't even on my radar.




 Here's an interview with the author, too...

Friday, November 8, 2013

From Our Recipe Box to Yours....

Here's one Jillian recently shared with me and I am going to put in the crock pot the next night I will be gone for supper...


TACO SOUP

-Brown 1 lb hamburger as you normally would for tacos (I like to use chili powder, cayenne pepper, garlic powder (not garlic salt!), cumin, etc. You can kind of wing it and make it as hot/mild as you'd like).
-Drain, but don't rinse, once it's cooked and throw it in the crock pot.

In your crock pot add the following: 

-1 can (15 oz) Mrs. Grimes Original Chili Beans
-2 cans (10 oz) Rotel, don't drain these (you can go whatever "temperature" you'd like, I usually just do the Regular kind, but you can go Mild or Hot).  
-1 can sweet corn (drained)
-1 can sliced black olives (optional, but if you're anything like me the more black olives the better)
-1 can El Pato tomato sauce (found in the Hispanic aisle, comes in a yellow can, 7 3/4 oz)
-1 packet of Fiesta Ranch dry mix (found in the salad dressing aisle. You can use Spicy Ranch, too, but I like the Fiesta better)
-1/2 packet of taco seasoning (you could use the other half to brown the meat, I just like to use my own spices)

You can also add in whatever other taco toppings you like (onions, jalapenos, etc). 

Cook on Low all day or High for a few hours.  Top with crunched up Doritos or tortilla chips, shredded cheese and sour cream.

Freezes well.

Tuesday, November 5, 2013

A Book Trailer on Tuesday instead of Monday....

     The second installment of the Hobbit is coming out in movie theaters soon, but have you ever thought about reading the book?
     Here is a short clip of J.R.R. Tolkein reading some of it himself!