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I’ve been going through my photo archives the last couple of days. Magically wishing that there would be decent photos to post along with some Christmas recipes. Tragically there aren’t any. The photos are horrible and they should really not be seen by anyone other than the trash icon on my desktop.
It seems the more food photos I take, the more practice and learning I do the more embarrassed I am about my older photos. Those of you that have been food bloggers for at least one year will probably relate to this. Yes, no ? But ego aside I will share these horrible photos and hope that you’ll quickly erase them from your memory. Even better hopefully the weird recipes will help you forget the photos.
You are probably wondering why I just don’t re-cook and reshoot everything. Nah! That would take too long and Christmas is practically here. So I’ll just share these horrible photos.
Our Christmas tradition is goose. Last year I made bagel stuffing to go with our Christmas goose. Yes, you read that right – bagel stuffing. It all happened by mistake when I forgot to buy bread for the stuffing. Frantically trying to figure something out I remembered the hard leftover bagels I made earlier in the week. Bagels as stuffing? Why not! Well let me tell you the bagels worked perfectly. The thick spongy bread really soaked up the spices. It tasted so good that the next day I snacked on leftover bagel stuffing. Nummy! Here’s how I made it :
Stale Bagel Stuffing
3 slightly stale bagels*
1 small carrot, shredded
1 large brown onion, finely chopped
1 small green onion, finely chopped
1 cup savoy cabbage or Kale, finely chopped
1 large handful flat leaf parsley, finely chopped
1 tbsp dried celery leaf
1 tbsp granulated garlic
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground white pepper
1/2 tbsp vegetal seasoning, check Amazon
1/4 cup whole fat milk**
1/4 cup vegetable broth, low-sodium & no MSG
* I used 2 plain and 1 was a flax seed bagel. Use plain and if you like add 1/2 tsp of flax seed to the mix.*
**Make it vegan by using all vegetable broth
1. Preheat oven to 392f or 200c and prepare a baking dish. In a large bowl gently toss the bagels, all chopped vegetables and spices until well combined. In a small bowl mix the milk and broth until well incorporated. Little by little pour the milk broth liquid over the bagel mix. Depending on how hard or soft your bagels are you may or may not use all of the liquid. It should be soft and moist but not soggy.
2. Add the stuffing to the baking dish and bake in center of oven for 30 minutes. Allow to cool slightly before serving.
This was our pumpkin pie. I made it using Kuri Squash, aka Hokaido squash. I don’t have a recipe to share but you already know how to make pumpkin pie so just look at it, okay ;)
The day after Christmas instead of just eating roasted goose I decided to get creative. Using the leftover goose meat I made Curry Goose Pot Pie. I’m a curry addict what can I say. My hubby thought it was funny but was game to try out this curried goose pot pie. Truth is I’ve been waiting for a goose to enter my home so I can stuff it into a curry pot pie. It tasted really good. But best of all this is a super easy and fast recipe. Because no one wants to spend hours in the kitchen after being there for a whole week straight. If you do not have leftover Goose Turkey would also work great. Don’t trust me? Then make it for yourself.
Curry Goose Pot Pie
300 grams or 10.5 oz cooked goose meat, can also use leftover turkey meat
1 bag defrosted frozen vegetable mix (350 grams or 12.3 oz )*
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp. salt adjust to taste
pinch black pepper
1 tbsp. mild yellow curry powder, adjust to taste
1 tsp. ground ginger
1 tsp. ground turmeric
1 red chile or chile powder or chile flakes to taste
1 cup or 250 ml chicken broth
1 tbsp vegetable oil
store bought puff pastry or pie dough = 420 grams or 14.8 oz
1/4 cup water
2 tbsp. A.P. Flour
* You need enough for a bottom and top layer.
1. Preheat oven to 392F or 200C and prepare baking/pie dish. Roll out the pastry or pie dough and line the baking/pie dish, and save the remaining to cover the dish, store in the refrigerator. Heat a little bit of oil and saute onion until translucent, then add the garlic and cook another 2 minutes. Next add the goose meat, defrosted vegetables, and spices to the pan. Stir until well combined and pour the chicken broth . Leave uncovered and allow to simmer for 10 minutes.
2. In a small bowl mix together 1/4 cup of water with 2 tbsp flour. Mix until no lumps are left. Add this mixture to the pan and stir. Allow to simmer until the sauce has thickened. Turn heat off and allow to cool for 5 minutes. Once cooled, pour into baking/pie dish. Cover the dish with the top pastry/dough, pinching the edges to make a seal. Cut a small whole into the center of the pie. Bake in center of oven for 35-40 minutes, allow to cool before serving.
Don’t let the ugly photography mislead you. Remember these photos were shot last year when I had less practice and knowledge then I do today. I assure you everything in these hideous photos tasted great.