Turkey and rice soup

Over the weekend our son and daughter  in law came to Florida from Atlanta. In Atlanta, there was an ice storm which kicked off their power for 3 days. They were anxious to get to Florida for 2 baby showers for Anne. On saturday night they came over for a Thanksgiving dinner, since they were not here in November for it. My husband roasted a 22 pound turkey, so needless to say we have a lot of turkey left over. One of the things I always make when I have a huge turkey like that is turkey and rice soup.

1 shallot diced finely

2 garlic cloves chopped 

2 carrots

2 celery diced finely

1/4 green pepper diced

1 T olive oil

1/2 cup cooked rice

1/4 cup fresh parsely

1 tsp  Mrs. Dash

1/2 tsp salt

1/2 tsp pepper

1 T dried basil

1/2 lb cooked turkey 

3 cups turkey or chicken stock

In a cuisinart food processor grind turkey until finely ground using the metal blade. Set aside. In stockpot on medium heat, saute shallot, carrots, celery, green pepper until tender. Add ground turkey, turkey stock, rice, seasonings and herbs. Bring to a boil....and then simmer for 30 minutes. 

BABY SHOWER CAKE

Over the weekend there was a baby shower for my daughter in law, Anne.She asked for a coconut cake with rasberry filling in between the layers. She also asked for a peoni on top, which I tried to do, but wasn't satisfied with the way it looked, so I just bought flowers from Joann fabrics and worked with that. I used Publix's rasberry donut filling. You have to ask for it from the deli. It does not have seeds in it and it is delicious.  I covered the cake with pink vanilla buttercream. I added pearl like candies all around the cake.

Leftover meatoaf gyros

My husband loves meatloaf. When I make it, there is always leftovers. I found a tasty way to use the meatloaf in a different way. I have made gyros before and used pita bread, but I have noticed when I go to a restaurant that serves gyros the bread looks more like naan bread. Lamb is not easy to come by here, so I opted to use meatloaf. It is definitely  not the same taste as a lamb gyro, but still tasty. If you  would like to make your own naan bread, a recipe follows after the gyro.

You will need:

• Naan bread (store bought or homemade)
• garlic oil 
• 1 tomato sliced thinly
• 1/2 onion sliced into thin rings
• 1 cup of shredded lettuce
• tzatziki sauce
• leftover meatloaf
• tin foil to hold the gyro together while eating (otherwise you have a big mess)

TZATZIKI SAUCE

• 1 cup (8 ounces) plain yogurt
• 1 medium cucumber, peeled, seeded and chopped
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. 
2. Cover and refrigerate until serving.

THE GYRO

Naan bread

1. Brush naan bread with 1 tablespoon garlic oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. 

Meatloaf

1. Cut meat loaf into very thin slices.
2.  In a large skillet, fry meat loaf in remaining oil in batches until crisp. Tear off a sheet of tin foil large enough to encase the naan bread. 

Assembly

1. Lay the tin foil down and place the naan bread in the center of the tin foil.
2. On each pita bread, layer the tomato, lettuce,onion and meat loaf slices;
3. top with  tzatziki sauce. 
4. Carefully fold naan bread in half. 
   
   
5. Serve with remaining sauce

 How to make Naan bread 

           
     

• 1½ cups warm milk
• ½ tsp yeast
• 1 tsp sugar
• 1 tsp salt
• 3½-4 cups of all-purpose flour
• 4-5 tbsp melted butter
• ¼ tsp garlic powder (optional)
• salt (optional)

1. add yeast and sugar to warm milk, let stand 3-5 minutes
2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
3. Let rise for 2 hours or do the quick oven rising method described above in step 3
4. Punch dough down and divide into 12 equal pieces.
5. Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
6. Put your stone(s) in oven and preheat oven to 500 degrees
7. Roll out dough balls to desired thickness (about the size of a small tortilla)
8. Cook rolled out dough on stone for 2-4 minutes
9. Stack cooked Naan on top of each other and brush each side with butter
10. (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)

Here is the link that I got the recipe from.

http://reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures/