Saturday, March 5, 2011

One-Pan Turkey & Vegetable Cobbler

Simple, throw it together pretty fast, full of fresh (preferably organic) vegetables and goodness. We really enjoy it around here. And it can be spiced up in a variety of ways if this is too bland for your tastes. Red pepper flakes and adding jalapeƱo peppers would be a lovely addition. If you do that, recommend subbing 1/2 cup regular flour for 1/2 cup corn meal, and you have this dish with a more spicy Mexican flavor. We will keep this one simple for those that prefer them that way to start. :)

You need a large iron skillet that can be on the stove top and in the oven. Preheat oven to 350 F.

2 zucchini, cut in smallish quarters
1 lb mushrooms sliced
2-3 carrots sliced
2-3 celery sliced
1 red bell pepper sliced small
1-2 fresh or roasted tomatoes sliced in small pieces
1 t summer savory
1 t oregano
1/2 an 8 oz package of organic frozen corn
1 T butter

Saute zucchini, carrots, celery, bell pepper in butter over medium heat until just slightly wilted, then add in mushrooms and tomatoes, summer savory and oregano and continue to saute for another 2-3 minutes, then remove from heat, pour vegetables out in a bowl.

1 lb ground turkey
Salt & Pepper to taste

Brown ground turkey in the same pan, adding salt and pepper as the turkey browns. As soon as it browns, throw all the vegetables back in and add in 4 oz of frozen corn. Mix it together and remove from heat.

1-1/2 C flour
2 t baking powder
1-1/2 t salt
3 T cold butter
2 t EnerG egg replacer + 1/4 water, beaten until frothy
1-3/4 C coconut milk
*nutritional yeast for sprinkling over the top (optional)

Whisk together flour, baking powder and salt. Using knives or a pastry cutter, cut up the cold butter until it resembles coarse peas. Whisk together the milk and egg replacer/water mix until a bit fluffy. Make a hole in the flour and pour the liquid into the hole. Mix until just wet and incorporated and then pour the whole thing over the top of the meat and vegetable dish. Drizzle nutritional yeast over the top to make a nice flavored top to your cobbler.

Please uncovered in oven and bake for about 50 minutes, or until a knife comes out of the dough clean.

Enjoy and Cheers!

© 2012, Miriam Mason

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