Tag: mashed potatoes

Beef & Guinness Stew – Drinking AND Eating Beer on St. Patrick’s Day

While I’ve never been a huge fan of drinking Guinness, I’ve
always been a great admirer of how wonderfully it can elevate a simple beef stew. The subtle
bitterness from the hops, and toastiness from the malt, gives the gravy a depth
of flavor that I really love.

Besides, you only need one can for this St. Patrick’s Day-inspired stew, and since they’re sold in 4-can packs…well, you can do the math.
This would normally be the point in post where I’d make my annual Irish
drinking joke, but I’m not doing one this year.

Not only is it inappropriate, but it’s culturally
insensitive, and I’d like to think I’ve matured past the point of going for
such cheap laughs. Besides, my Irish joke writer, Paddy O’Sullivan, was on a
binge this week, so I never got one from him anyway. Oh well, like I said,
probably for the best.

Anyway, if you’re looking for a gorgeous and incredibly
delicious Irish stew recipe for your St. Patrick’s Day menu, this one comes
highly recommended. I served mine with some green onion mashed potatoes, and
while I usually encourage you to serve things like this on whatever you want,
not this time. You must serve this with some form of potato. And that is no
joke. I hope you give this a try soon. Enjoy!

Ingredients for 4 large servings:

4 strips bacon, sliced into small pieces

2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with
black pepper and at least 1 tsp salt)

2 onions, chopped

1/2 tsp salt

4 cloves garlic, minced

1 can (14.0-oz) Guinness beer, or other dark beer

1/4 cup tomato paste

4 sprigs of fresh thyme

3 carrots, cut in 1-inch pieces

2 ribs celery, cut in 1-inch pieces

2 1/2 cups chicken stock, or as needed

1 tsp sugar

salt and freshly ground black pepper to taste

4 cups mashed potatoes, optional (not really)

– Simmer stew on very low heat, covered, for about 2 hours,
or until fork tender

– Uncover, raise heat to med-high, and reduce, stirring
occasionally, until sauce thickens to your liking

– Taste and adjust seasoning!

Incoming search terms:

Turkey Pot Pie Soup

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.^[1]^[2]^[3]^[4]

Have a great weekend!

Turkey Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients:

1/4 cup flour
2 cups turkey stock
4 cups fat free milk
2 large celery stalks, chopped
1 1/2 cups chopped onion
8 oz sliced cremini mushrooms
fresh ground pepper
2 tbsp chopped parsley
8 oz frozen peas and carrots
1 tsp Turkey Better n Boullion (or more to taste)
2 medium (12 oz total) potatoes, peeled and cubed small
16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

References

^{^} Baked Turkey Croquettes (www.gordon-ramsay-recipe.com)
^{^} Leftover Turkey Noodle Soup (www.gordon-ramsay-recipe.com)
^{^} Leftover Parmesan Mashed Potato Patties (www.gordon-ramsay-recipe.com)
^{^} Skinny Turkey Cuban Sandwiches. (www.gordon-ramsay-recipe.com)

Incoming search terms:

Potato Parsnip Mash

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef^[1] I prepared in the oven.

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg

Ingredients:

1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt, plus more to taste
1/4 cup light sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
pinch of black pepper

Directions:

Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

^{^} roast beef (www.gordon-ramsay-recipe.com)