Success!

In my previous post I talked about how unfortunate it was that we have to pay to recycle but the city takes care of our garbage for 'free' (using our tax money). I was really pleased to find out that this exact discussion has been taking place in our city hall the past few months. The LeaderPost discusses this in more detail. I look forward to seeing what changes happen and how soon! This is a really exciting step in the right direction. WooHoo!

I have also had some personal success with reducing waste in my own home. Twice I have reached into the garbage to pick out something that can be recycled. During my first week my family produced a whopping 21lbs of garbage and during the second week it was down to 7lbs!! That was a pretty drastic change! We definitely noticed that we did not have to empty the garbage as much which was a nice surprise when it's -30 outside. We have been trying to use food before it expires so that it doesn't end up in the garbage.

I made roast turkey and from the leftovers here are the recipes I used the rest of the week:

1.) BEST CHICKEN SALAD EVER (altered a little by me)

• 1 cup cubed turkey 
• 2 tablespoons mayo
• 1 teaspoon sweet pickle relish
• 1 large apple, cored and diced
• 1 cup chopped pecans
• 1/2 stalk celery, chopped (optional)
• 2/3 cup dried cranberries 
• salt and pepper to taste

In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.

2.) THANKSGIVING LEFTOVER WELLINGTON (by Rachel Ray)

• 1 sheet frozen prepared puff pastry, defrosted
• 4 slices leftover turkey (about 4 cups)
• 4 tablespoons cranberry sauce, leftover or whole berry cranberry sauce from a can
• 1 cup leftover stuffing
• 1 egg, beaten with a splash of water

Preheat the oven to 425˚F.
Unfold the puff pastry sheet out onto a cutting board. Cut the dough into quarters with a sharp knife, then roll out each piece of dough into a 9-inch x 7-inch rectangle. On each rectangle of dough, place a quarter of the stuffing topped with 1 tablespoon cranberry sauce and one slice of turkey. Wrap the dough up and over the turkey, pinch and seal the dough with the egg wash and trim any excess. (You can use the leftover dough bits to make decorative garnishes for the tops.) Turn the wrapped Wellingtons over, seam-side down and brush all over with the egg wash. Use the egg wash as “glue” to affix the dough garnishes.
Bake the Turkey Wellingtons on a baking sheet for 30-35 minutes, until golden. Let stand for 5 minutes, then serve.

3.) TURKEY POT PIE (slightly altered by me)

2 (10 inch) pie crusts

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water (or 1 cup water & 1 cup left over gravy)

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Preheat oven to 425˚F (220˚C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350˚F (175˚C), and continue baking for 20 minutes, or until crust is golden brown.

4.) TURKEY SOUP

1 turkey carcass

5 quarts water

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

3 tablespoons dried parsley flakes

2 teaspoons salt

1/2 teaspoon pepper

2 bay leaves

1 egg

2 1/2 cups all-purpose flour

1/2 teaspoon poultry seasoning

1 cup frozen peas

Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.

~ As you can probably tell, these meals all use a lot of the same ingredients such as carrots, onion, and celery, not to mention turkey. They all have a unique taste and are really good! It ensured that everything I bought for my big turkey dinner was used throughout the rest of the week before they went bad. Planning my subsequent meals reduced things from ending up in my garbage and therefore in the landfill.

Let me know if you try some of the recipes, or if you have more ideas of your own!

-Cooking4two