Monthly Archives: November 2014

American Cookbook – Leftover Friday – Turkey

American-Cookbook2Turkey Manicotti

Makes 6 servings

When you’re looking for something completely different to use up those turkey leftovers, this could be it! A tender, eggy pasta-like crepe enfolds the cheesy, amazing filling. You can make the crepes and filling ahead of time.

Prep: 20 minutes
Cook: 60 minutes
Ready: 2 hours 30 minutes

Shopping List:

  • 2 eggs
  • 95 gr or ¾ cup all-purpose flour
  • 180 ml or ¾ cup water
  • 3 gr or ½ teaspoon salt
  • 3 ml or ½ teaspoon olive oil


  • 140 gr or 1 cup diced cooked turkey
  • 245 gr or 1 cup whole-milk ricotta cheese
  • 1 egg
  • 40 gr or ½ cup freshly shredded Parmigiano-Reggiano cheese
  • 55 gr or ½ cup shredded mozzarella cheese
  • ¼ gr or ¼ teaspoon dried marjoram
  • ½ gr or ⅛ teaspoon red pepper flakes
  • 15 gr or ¼ cup chopped Italian parsley
  • salt to taste
  • 5 ml or 1 teaspoon olive oil, or as needed
  • 355 ml or 1½ cups marinara sauce
  • 10 ml or 2 teaspoons olive oil, divided
  • 25 gr or ⅓ cup freshly shredded Parmigiano-Reggiano cheese
  • 4 gr or 1 tablespoon chopped Italian parsley

20111121turkey_leftovers_dm_330TO MAKE:

  1. Preheat oven to 175° C or 350° F.
  2. Whisk 2 eggs, flour, salt, and ½ teaspoon olive oil together thoroughly in a bowl to make a very smooth batter.
  3. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
  4. Mix turkey, ricotta cheese, 1 egg, ½ cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined.
  5. Season with salt to taste.
  6. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed.
  7. Swirl about ¼ cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet.
  8. Cook until bottom of crepe is dry, 60 to 90 seconds.
  9. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more.
  10. Repeat with remaining batter to make 6 crepes.
  11. Transfer crepes to a plate as you make them.
  12. Spread about ½ cup marinara sauce into the bottom of a 9×12-inch baking dish.
  13. Use a brush to spread about ½ teaspoon of olive oil in a thin layer up the sides of the dish.
  14. Place a crepe, dimpled side down, onto a work surface; spread about ⅓ to ½ cup filling onto crepe in a line down the middle.
  15. Roll crepe over filling and tuck in ends if desired.
  16. Lay filled crepe into the baking dish.
  17. Repeat with remaining crepes and filling to make 6 manicotti.
  18. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle ⅓ of manicotti.
  19. Sprinkle with ½ cup Parmigiano-Reggiano cheese all over manicotti.
  20. Drizzle manicotti with remaining 1½ teaspoon olive oil.
  21. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes.
  22. Let stand 5 minutes to cool.
  23. Garnish with ⅓ cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

Note: No turkey leftovers on hand? Use meat from (a store bought) rotisserie chicken.


Amount Per Serving
Calories: 339
Total Fat: 16.1g
Cholesterol: 151mg
Sodium: 867mg
Total Carbohydrates: 23.7g
Dietary Fiber: 2.2g
Protein: 24g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141128-AC-Turkey-Manicotti

Comfort Food #4 – Root Vegetables

Tippin-Comfort-Food Baked Root Vegetables

Makes 8 servings

Prep: 25 minutes
Cook: 40 minutes

Shopping List:

  • 455 gr or 1 pound new potatoes, halved
  • ½ large rutabaga, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large parsnips, peeled and cubed
  • 2 large carrots, peeled and cubed
  • 45 ml or 3 tablespoons olive oil
  • 45 ml or 3 tablespoons sweet red chili sauce
  • 3 gr or 1½ teaspoons onion powder
  • 4 gr or 1½ teaspoons garlic powder
  • 10 gr or 1 tablespoon steak seasoning
  • 2 gr or 1 teaspoon freshly ground black pepper

rutabagaTO MAKE:

  1. Preheat oven to 190° C or 375° F.
  2. Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated.
  3. Season with onion powder, garlic powder, grill seasoning, and pepper.
  4. Toss again until evenly coated, then spread vegetables into a 9×13 inch roasting pan.
  5. Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Note 1: You can make it with any combination of root veggies. Skip the rutabagas and new potatoes and add butternut squash and turnips.

Note 2: Another blend of spices you can use is… savory spices such as thyme, oregano and rosemary with the onion and garlic powder and paprika and Old Bay.


Amount Per Serving
Calories: 221
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 565mg
Total Carbohydrates: 40.6g
Dietary Fiber: 7.6g
Protein: 5.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141127-ComfortFood-Baked-Root-Vegetables

The ‘secret’ lives of produce…

Potatoes, peppers and produce of varying shapes and sizes show off their ‘secret’ lives as pro skateboarders, grinding on spaghetti pasta strands and surfing down the sink. Paris-based artist Benoit Jammes has cooked up the ‘skitchen’ series, aptly comprising the words skate and kitchen, to induce a playful fantasy around the domestic pastimes of ordinary fruits and vegetables. Bananas and apples coast through the kitchen with ease, kickfliping and nosegrinding on rolling pins and tableware, a tomato, however, gets caught up in the fun and makes a rather ungraceful landing, winding up as ketchup.


Comfort Food #3 – Chicken

Tippin-Comfort-FoodOh-So-Good Chicken

Makes 4 servings

Prep: 10 minutes
Cook: 25-35 minutes

Shopping List:

  • 20 ml or 4 teaspoons olive oil
  • 85 gr or 6 tablespoons sour cream
  • 115 gr or 4 ounces shredded Cheddar cheese
  • 140 gr or 2 cups fresh sliced mushrooms
  • 450 gr or 1 (16 ounce) jar salsa
  • 315 gr or 2 cups cooked white rice
  • 225 gr or 8 ounces boneless chicken breast halves, cooked and diced

boneless-skinless-chicken_breastTO MAKE:

  1. In a skillet, heat oil over medium heat.
  2. Sauté mushrooms.
  3. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken.
  4. Place in a greased casserole dish.
  5. Bake at 175° C or 350° F for 25 to 35 minutes.

Note 1: Watch out! 2 cups of uncooked rice will give you 6 cups of cooked rice. This recipe calls for cooked rice.

Note 2: Want some extra crunch? Crumble totilla chips, mix with some butter and sprinkle on top of casserole before putting it in to bake.


Amount Per Serving
Calories: 357
Total Fat: 18.7g
Cholesterol: 65mg
Sodium: 717mg
Total Carbohydrates: 25.4g
Dietary Fiber: 2g
Protein: 22.4g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20141120-ComfortFood-Chicken