new what's cooking thread

[formosan]

Here's a leftover suggestion for our American friends.

Thanksgiving-Leftovers Shepherd's Pie

Ingredients
3 cups cooked stuffing

1 cup cranberry sauce, plus more for topping (optional)

1 pound sliced cooked turkey

10 ounces glazed carrots, (or another leftover vegetable)

4 to 6 tablespoons gravy

3 to 4 cups mashed potatoes


Directions

Heat oven; Mound stuffing in pie dish:
Preheat oven to 350°F. In a 9- to 10-inch pie plate, mound stuffing on bottom.

Assemble pie:
Layer with cranberry sauce, turkey, and carrots.

Add gravy and top with mashed potatoes:
Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.


Bake until heated through and golden on top:
Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

[formosan]

I'm making a creamy vegan pasta tonight for meatless Monday.

Ingredients
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
lemon wedges, for serving
For the creamy vegan pasta sauce:
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast*
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
freshly ground black pepper, to taste

Instructions
Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.