Turkey pockets.

So my son was sick and won't eat anything that isn't crunchy. He managed to eat a good amount of Greek spanakepedis (something like that), so I made this dish for him. And he loved it!

Puff pastry
.75 lb ground turkey
8 oz mushroom
1/2 onion
1.4 tsp thyme
pinch of salt
1.5 TSP brandy
1/4 cup of whole milk
.5 tsp dijon or yellow mustard

Thaw 1 sheet of puff pastry
Sautee mushroom, onion for about 3-4 min on medium high heat
Add turkey to the pan and the rest of the ingredients minus puff pastry
Cook until turkey is well done
Break the puff pastry in 3 following the crease of the sheet
Grease a baking pan
Place 1 small sheet of puff pastry in the pan
Add 1/3 amount of turkey mixture on one side of the sheet
Roll the sheet over to make a pocket/turnover. Make sure the edges are sticking well together.
Repeat for 2 more pockets
Bake in 425 degree oven for about 25 min or until golden and flaky.

Chicken and rice casserole

I found this from foodnetwork! Paula Dean is very good indeed. I changed the recipe to make it a little healthier. Watch for the salt content though, those condensed soup isn't exactly the healthiest ingredient out there with all the hydrogenated oil and salt.

Ingredients

• 1.5 cup wild rice
• 1/2 lb shrimp, 1 lb chicken
• 1 TB butter, 1 TB olive oil
  
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 2 cups of broccoli
  
• 1 (10 3/4-ounce can) low fat condensed cream of mushroom soup
• 2 cups low fat grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice in rice cooker.

Heat the butter in saucepan and saute the pepper, broccoli and onion until soft, about 5 minutes.

Remove the veggies and sautee the chicken and shrimp. Season with salt and pepper.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Fish Congee

I have no idea how it happened, but I copied a fish congee recipe for myself that I found online and somehow her entire post got here. I was going to modify it to my likings but I guess my modifications didn't make it here. Woops. Sorry to whoever that post was from. Anyways, here is a fish congee recipe that I made the other day that was really easy to make. Let's try this again.

Ingredients

1.5 cup of rice

1 slice of ginger

1 big fillet of cod), cut into cubes

salt

2 scallion

2 small bok choy, rough chopped

Marinate for fish

1-2 tbsp oysters sauce

1 tbsp soy sauce

1 tbsp seasame oil

0.5 tsp white pepper

Method

1. Marinade fish.

2. Add rice and water as instructed on the the rice cooker for porridge level. Let porridge cook.

3. When porridge is finished (mine was too watery to eat then. Add the rest of the ingredients.

4. I know this is weird, but I turned the quick cooking setting on for my cooker. It cooks the rest of the ingredients and cook the rice some more to be of better consistency. It cooks for about another half and hour and that's all it takes to make congee!