pockets of gratitude

While busily driving around the city to do errands the other day, I saw a chicken cross the road.  There are no farms in the area (so I have no idea where this chicken came from) and many cars had stopped traffic to let it cross, as if this was commonplace. I guess we Canadians are familiar with poultry crossings, as we similarly allow flocks of Canada Geese to cross the road when necessary.  Amongst the ever growing list of the things I had to do that day, the thought about that age old joke about chickens and roads distracted me long enough to realize how funny it was to actually see a chicken cross the road, and I couldn't stop laughing in the car all the way to my next destination.

With Thanksgiving this weekend, the holiday makes us think of all the things we're thankful for. It's one of my favourite holidays of the year. A gathering of loved ones, sharing the coziness of a hot, deep-sleep inducing meal and spending time creating familiar memories.  I say familiar, because I usually cook the same menu, and ask my guests to bring the same food item year after year.  The familiarity of this tradition provides the comfort of consistency. 

However, I've been thinking a lot lately about gratitude. Maybe we should really be more grateful, taking note of perhaps the small but accumulatively important things that we have in our lives.    Being grateful allows us to slow down and really take notice of what is staring us in the face, every single day.  Like watching beautiful sleepy faces in the quiet of the night. Or the glorious sunshine warming our earth. Or the beauty of mature trees reflected on a calm, still pond.

Being thankful requires a giver and receiver, where we owe that moment, or gift, to someone else for providing it. I'm sure that chicken is thankful that all those cars stopped to let it cross the road.  But being grateful allows you to feel the warmth of happiness at any moment within yourself without waiting to be thankful for something given to you by someone else.

So this year, I'm going to try to be more grateful. Yes, I'll still be thankful for the delicious food on our table. Thankful for being able to spend time with family and loved ones. Thankful for the time off of work to be able to enjoy all those things. But I'll also acknowledge the simple little moments. Grateful for restful children that allow me a few extra hours in the morning so I can prepare for the feast. Grateful for beautiful weather so the commute to our home is safe and enjoyable.

And on an otherwise busy and hectic day, grateful for catching that funny glimpse of that chicken crossing the road and putting a big smile on my face.

Happy Thanksgiving

Turkey Pockets

Serves 4-6 people

This is a great recipe for using left over turkey from Thanksgiving.  You could also use chicken instead (for other times of the year).

Ingredients

• 2 or 3 cups of cooked turkey, diced. 
• 1 and ½ tablespoon unsalted butter
• 2 tablespoon all purpose flour (optional)
• ½ teaspoon black pepper
• ½ cup Corn and peas (optional)
• ½ cup milk (you may need 1 - 2 tablespoons more)
• ½ teaspoon Herb de Provence 
• ½ teaspoon Poultry seasoning (optional)
• Puff pastry sheets (1 used 10 pastry squares - 6 x 6 inch)
• 1 egg, lightly beaten

Directions

• Heat a saute pan with the butter until melted, add corn & peas until cooked.  
• Add the flour, black pepper. Whisk to mix everything and let cook for 2 minutes. 
• Add half the milk, then all of the turkey, then the remaining milk. 
• Cook for a 3 - 4 minutes until the milk reduces. 
• If the mixture is too dry add 1 - 2 more tablespoons of milk. 
• Season with Herb de provence or poultry seasoning (or both)
• Let cool completely.

To prepare the puff pastry shell:

• Defrost puff pastry shells at room temperature for 30 minutes. Cut squares into triangles, fill one side with 1 tablespoon of mixture. 
• Fold 1 side of the pastry over the filling and crimp the two sides with a fork. 
• Repeat with remaining shells. If baking right away, brush pastries with lightly beaten egg.
• Line the pastries on a parchment lined baking sheet and bake at 350 degrees F for 15 - 20 minutes or until pastries turn lightly golden brown. 

Enjoy.

the gift that keeps on giving

During Thanksgiving, we always give thanks to our family, friends and loved ones who have touched our lives in such a beautiful way.

It is always a time of reflection...it's a time I hope my children will one day, think of when they are having troubles or worries...to be grateful that we generally live healthy and happy lives, and there are so many things that we have that many people do without.

Unfortunately October is also a time where consumerism takes over, and the world seems overwhelmed more with costumes and light up pumpkins.  When I was purchasing a few last minute flowers and decorations for Thanksgiving, the sales person keep pushing the sales of costumes and the like...I responded that I wanted to enjoy Thanksgiving first...thank you very much.

As years go by, I have started to notice that Thanksgiving celebrations aren't really celebrated (or "promoted" in marketing terms) as much in the stores any more.  It's like we go straight from back to school to Hallowe'en.  Sure there are some nice fall wreaths, pumpkins and the like, but when I was trying to get a large (to feed my 15+ crowd) turkey, the store managers said they didn't order as many this year, and I was hard pressed to find a turkey that would suffice (and also be large enough to keep on giving after the big day, with leftover turkey for pies, soups etc.).  I was thankful this year I did find one.

I don't know where the fundamental cultural shift occurred, because Thanksgiving is not about religion.  It's about being truly thankful for the opportunities we have.  The fundamental basics of humanity, such as food, water, shelter, clothing, education, safety...things that we ALL should be thankful for, no matter what spiritual path (or not) that one takes.

I am so very thankful for the family and friends that I have.  And even if Thanksgiving celebrations don't appear to be treasured by the "commercial world", I will always treasure this time of year, because it reminds me to be grateful that I am able to share this time with the ones I love.  A love that is the true gift that keeps on giving.

Turkey Pot Pie

(serves 4-6 people)

This recipe can be a bit time consuming, but it's totally worth it and uses up most of the main Thanksgiving leftovers (turkey, peas, carrots, turkey stock, etc.), especially if you make more than one pie. I usually double or even triple the recipe below...one to eat the day after Thanksgiving, one or two to freeze for another night.

Pie Crust

• 2 1/2 cup of flour
• 1/4 tsp. salt
• 1/2 cup butter (cubed)
• 1/2 cup vegetable shortening (cubed)
• 3-4 tbsp. cold water

Directions:

1. In a large bowl, mix the  flour and salt together.
2. Cut in with a knife or pastry blender, the butter and vegetable shortening.
3. Blend together until a pea-sized crumb mixture forms.
4. Slowly add cold water until just moistened.
5. Form loosely in a ball and refrigerate for 30 minutes while you're making the turkey filling.

Turkey Filling

• 1 1/3 cups peas and carrots
• 1 tbsp. finely chopped leeks
• 1 tsp finely chopped garlic
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 cup turkey stock (I used the turkey stock I made with the the giblets, onions, carrots, celery and herbs...chicken stock would do here).
• 1 1/2 cups milk (or table cream)
• 1 teaspoon dried thyme (or 1 tbsp. fresh), to taste
• 1 tsp. poultry seasoning (optional)
• 2 cups diced turkey
• salt and ground black pepper to taste

Directions:

1. Melt the butter in a skillet over medium heat. Add garlic and leek until softened.
2. Stir in the flour and cook until a thick paste.
3. Pour in the milk and stock and continue stirring while cooking until the mixture is smooth.
4. Add the thyme and poultry seasoning and continue to cook and stir until the mixture thickens.
5. Stir in the cooked vegetables and the turkey. 
6. Season with salt and pepper. 
7. Cook until heated through, stirring frequently, 5 to 7 minutes.

Assemble & Bake:

• Roll out the pastry dough into two- 9" circles and place one on the bottom of a 9" pie dish. 
• Place turkey filling into the dough.
• Top with the other pastry dough circle.
• Pierce a few holes on the top with fork to let the steam out of the pie. (I usually like to make a "T" with the fork piercings so if I freeze this, I know it's a turkey pie!).  You can freeze at this point, if you're not baking right away.
• Brush the top pie crust with a little milk.
• Bake in a preheated oven at 375 degrees for approximately one hour. (you may need to cover the edges with tin foil at the 30 minute mark, to prevent the edges from burning).

Serve, Freeze, Eat or Give.

what's leftover

I think I may have had a slight epiphany these past few weeks.

I have always been a firm believer that preparation is half the battle to success.  And when you plan, prepare and do everything that you can to ensure that everything goes "according to plan", I've realized that there needs to be a point of realization where you need to say, "I'm done, I'm ready, just go". To accept that I've done all the research, preparations, planning and organizing that I can possibly do up to this point, and now it's no longer up to me to determine the end result.

Whether it's inhibitions or predetermined ideals, it is the story that we tell ourselves in our head that paralyzes us to move forward, and I think I've finally come to understand that although we will continue to plan and prepare for life events ahead of us, we will also have to remember to step back and let nature take it's course and see where the path takes us...and start enjoying the fruits of our labour.

With many (many) preparations for overnight trips and parties these past few weeks, I noticed a common thread,  a running "theme" perhaps.  No matter how prepared and organized we were, there were always surprises that made us adjust our plans as we went along, and because we had all the tools necessary, both logistically and mentally, we were able to be flexible with those plans.  And the outcome still turned out great.

At the end of it all...after checking off all those lists and making sure we were "ready to go", what was leftover to do, was just to enjoy.

This Thanksgiving, we have so much to be thankful for...amazing children, a wonderful love and support of family and friends, and this thrilling journey called life. And if there is still anything leftover to do, we'll embrace that new path and have the confidence that everything will turn out alright.  Actually, better than alright.

It will turn out beautiful.

Happy Thanksgiving

Crustless Leftover Turkey Quiche

(6-8 Servings)

This is a great way to use leftover Thanksgiving dinner, especially for a light brunch the next day.  It's not labour intensive, so it gives you a break from cooking and helps clear your fridge with items you already have on hand...or whatever is leftover.  

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil or butter
• 2 teaspoons minced garlic
• 6 eggs, lightly beaten
• 3/4 cup milk (I used what I had on hand...3% homogenized milk...you can use heavy whipping cream for a thicker consistency)
• 1 1/2 - 2 cups cubed cooked turkey
• 1/2 cup shredded cheddar cheese
• 1/2 cup peas
• 5 bacon strips, cooked and crumbled (optional)

Directions

• Preheat the oven at 375°
• In a cast iron skillet, saute onion and garlic in oil until tender. 
• In large bowl, combine eggs and milk. 
• Stir in the cooked turkey, cheese, peas and bacon.
• Pour egg mixture on top of the onion/garlic mixture in the skillet. (if you don't have a cast iron skillet, mix both the egg and onion mixture in the bowl and pour into greased 9-in. deep-dish pie plate.)
• Bake at  35-45 minutes or until a knife inserted near the center comes out clean. 
• Let stand for 10 minutes before cutting.

Enjoy.