You no longer need to search the freezer aisle when you’re craving a turkey pot pie. Use leftover turkey to create this healthier homemade version with a tasty wheat germ crust.
Filling
2 teaspoons olive oil
1 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 cups sliced cremini mushrooms
1 tablespoon fresh chopped thyme
3 tablespoons flour
1 tablespoon Kretschmer Original Toasted Wheat Germ
1 cup low-fat (1 percent) milk
2 cups low-sodium chicken broth
2 cups shredded cooked turkey
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Crust
1 cup all-purpose flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
4 to 5 tablespoons ice water
1 tablespoon olive oil
Special equipment: Four 5-inch diameter aluminum pie pans
Preheat oven to 400° F.
To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.
In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.
To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.
Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.
Apple Turnovers with Wheat Germ
Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.
Makes 4
3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)2 tablespoons sugar
1 tablespoon lemon zest2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons plus 1 teaspoon unsalted butter, melted, divided
1/4 cup Kretschmer Honey Crunch Wheat Germ, divided
4 9 x 14-inch sheets phyllo dough*
2 teaspoons powdered sugar for garnish
Preheat oven to 400° F.
In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.
In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.
Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.
Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.
Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.
Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.
*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.
You
no longer need to search the freezer aisle when you’re craving a turkey
pot pie. Use leftover turkey to create this healthier homemade version
with a tasty wheat germ crust.
2 teaspoons olive oil
1 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 cups sliced cremini mushrooms
1 tablespoon fresh chopped thyme
3 tablespoons flour
1 tablespoon Kretschmer Original Toasted Wheat Germ
1 cup low-fat (1 percent) milk
2 cups low-sodium chicken broth
2 cups shredded cooked turkey
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Crust
1 cup all-purpose flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
4 to 5 tablespoons ice water
1 tablespoon olive oil
Special equipment: Four 5-inch diameter aluminum pie pans
Preheat oven to 400° F.
To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.
In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.
To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.
Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.
- See more at: http://mywheatgerm.com/content/turkey-pot-pie-wheat-germ-crust#sthash.F9A4m118.dpuf
Serves 4
Filling2 teaspoons olive oil
1 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 cups sliced cremini mushrooms
1 tablespoon fresh chopped thyme
3 tablespoons flour
1 tablespoon Kretschmer Original Toasted Wheat Germ
1 cup low-fat (1 percent) milk
2 cups low-sodium chicken broth
2 cups shredded cooked turkey
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Crust
1 cup all-purpose flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
4 to 5 tablespoons ice water
1 tablespoon olive oil
Special equipment: Four 5-inch diameter aluminum pie pans
Preheat oven to 400° F.
To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.
In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.
To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.
Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.
- See more at: http://mywheatgerm.com/content/turkey-pot-pie-wheat-germ-crust#sthash.F9A4m118.dpuf
You
no longer need to search the freezer aisle when you’re craving a turkey
pot pie. Use leftover turkey to create this healthier homemade version
with a tasty wheat germ crust.
2 teaspoons olive oil
1 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 cups sliced cremini mushrooms
1 tablespoon fresh chopped thyme
3 tablespoons flour
1 tablespoon Kretschmer Original Toasted Wheat Germ
1 cup low-fat (1 percent) milk
2 cups low-sodium chicken broth
2 cups shredded cooked turkey
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Crust
1 cup all-purpose flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
4 to 5 tablespoons ice water
1 tablespoon olive oil
Special equipment: Four 5-inch diameter aluminum pie pans
Preheat oven to 400° F.
To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.
In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.
To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.
Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.
- See more at: http://mywheatgerm.com/content/turkey-pot-pie-wheat-germ-crust#sthash.F9A4m118.dpuf
Serves 4
Filling2 teaspoons olive oil
1 small onion, chopped (about 1/2 cup)
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 cups sliced cremini mushrooms
1 tablespoon fresh chopped thyme
3 tablespoons flour
1 tablespoon Kretschmer Original Toasted Wheat Germ
1 cup low-fat (1 percent) milk
2 cups low-sodium chicken broth
2 cups shredded cooked turkey
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen peas, thawed
Crust
1 cup all-purpose flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
4 to 5 tablespoons ice water
1 tablespoon olive oil
Special equipment: Four 5-inch diameter aluminum pie pans
Preheat oven to 400° F.
To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.
In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.
To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.
Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.
- See more at: http://mywheatgerm.com/content/turkey-pot-pie-wheat-germ-crust#sthash.F9A4m118.dpuf
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