Coconut Flan

From: Sara B.

Coconut Flan (GF & DF)

For flan:

1 can evaporated coconut milk

1 can condensed coconut cream

1 tsp vanilla

5 eggs

For caramel:

1/2 cup granulated sugar (to caramelize inside flan plate)

1/4 cup water

Regular Method:

Directions:

1. Put a water bath in oven and preheat to 350.

2. In a heat-resistant pie plate (or square 8 x 8), add white sugar and water, and bring to a boil. While the water is evaporating, use pot holders to move pie plate to prevent sugar from burning. Keep boiling until as much water as possible boils off, and continue to move to prevent burning. Once it reaches a light auburn color, remove from heat and coat the sides of the pie plate. 

3. While the caramel is cooling, add all the flan ingredient to the blender and blend.  

4. After sugar/caramel pie plate cools, add the ingredients from the blender to the cooled pie plate. 

5. Put pie plate in the water bath and bake for 45 minutes. 

6. Take out of oven and insert a knife in the middle. The flan is done when the knife comes out clean. Let cool.   

7. Chill in refrigerator preferably over night. 

Instant Pot Method:

1. In the flan plate, add white sugar and water, and bring to a boil. While the water is evaporating, use pot holders to move pie plate to prevent sugar from burning. Keep boiling until as much water as possible boils off, and continue to move to prevent burning. Once it reaches a light auburn color, remove from heat and coat the sides of the pie plate. (Caramel is very hot!)

2. While the caramel is cooling, add all the flan ingredient to the blender and blend.  

3. Pour flan mixture into pie plate and lock lid. 

4. Add 3 cups of water to Instant Pot and, using the trivet, place pie plate in Instant Pot. 

5. Manual or Pressure Cook for 14 minutes. Once the time is done, let Natural Pressure Release until pin drops. 

6. Remove pie plate from Instant Pot and let cool with lid on for 20 minutes before placing in refrigerator overnight!

7. Open lid and transfer to plate by placing upside down plate on flan plate and flipping it over. 

Turkey Pot Pie

Originally posted by: https://www.allrecipes.com/recipe/215447/dads-leftover-turkey-pot-pie/

Ingredients:

• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• ⅔ cup butter
• ⅔ cup chopped onion
• ⅔ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon celery seed
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 1 ¾ cups chicken broth
• 1 ⅓ cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9 inch) unbaked pie crusts

Directions:

Step 1. 

Preheat an oven to 425 degrees F (220 degrees C). 

Step 2. 

Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Step 3

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Step 4

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Step 5

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Hot Mama Grade: A

Hot Mama Notes: This recipe was a lot of work, with making 4 subtle pie crusts from scratch. I am not sure I would make it again. Also, I definitely prefer chicken to turkey in general, and definitely for potpies. For an after Thanksgiving recipe, turkey fried rice is 1000x times easier, as are turkey nachos. That being said, the kids did like it. I was exhausted after taking 2 hours to make it after working all day.