Monthly Archives: November 2012

Turkey Bolognese – Thanksgiving Leftovers #3

Take leftover turkey, a bunch of veggies, and mix it into my homemade spaghetti sauce and you get a totally new meal – Turkey Bolognese.  It is a shame to call this a “leftover” meal, since I would almost make the turkey just to be able to make this!  It is a shame I made this after the girls went back to school; well maybe not such a shame, it means we have extra to use for lunches this week – that is a happy thing!

This is adapted from Giada De Laurentiis’ recipe but, honestly, one of the things that made it so good was the tomato sauce I made and froze this summer.  I used a lot of fresh basil in the sauce, so I omitted the fresh basil in her recipe.  If you do not have a basil-based marinara, add 1/4 cup of chopped fresh basil before serving.

Turkey Bolognese

2 Tbsp extra virgin olive oil

4 cloves garlic, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 pound cooked turkey, finely shredded

3 – 4 cups of marinara sauce (I used 4 cups of my tomato sauce) (from the garden)

Kosher salt and freshly ground black pepper

1 pound pasta

Freshly grated parmesan

Directions

Heat the oil in a large heavy frying pan over medium heat.  Add the onion and garlic and saute until translucent, about 5 minutes.

Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.

Add the turkey and saute 1 minute.

Add the tomato sauce.  Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often (I covered my pan to retain the moisture).  Taste and adjust seasoning with the salt and pepper.

Meanwhile, cook the pasta until just tender, but still firm to bite.  Drain, reserving 1 cup of the cooking liquid.  Add to the sauce if needed (you do not need to do this if you cover the pan while cooking).

Put the pasta into a large pasta bowl, top with the sauce.

Mix the past and sauce, serve in individual bowls and pass the grated parmesan. Enjoy!

Serves 6.

Categories: Carrot, Main Dish, Pasta, Recipe, Tomatoes | Tags: , , , | 1 Comment

Mashed Potato Latkes – Thanksgiving Leftovers #2

What to do with leftover mashed potatoes?  Well that is a no-brainer…potato pancakes/latkes!  Making the mashed potato latkes gave me the chance to decide whether I want to do those, or grated potato latkes for our Hanukah party. I like both, so I am still not sure which I will do. We are having an early party (next weekend), so I need to decide soon.

 

We ate these with cranberry sauce rather than applesauce or sour cream; I have to say, I loved the two together!

Mashed Potato Latkes

3 to 4 cups leftover mashed potatoes

1 – 2 eggs (from Farmer Kim)

1/3 cup flour

1 Tbsp chives, chopped

Kosher salt and pepper

safflower oil (or canola oil)

Directions

In a bowl, mix together all ingredients except the oil.

Heat a skillet or walled griddle over medium-high heat.  Pour in enough oil to be 1/4″ deep.

Form the mashed potato mixture into small patties, place in the hot oil.  Do this in batches, it will take several to get through the entire mixture.

 

Heat until browned on the bottom. Flip and cook until browned on the other side.

Drain on paper towels.

 

Serve with applesauce, sour cream or… cranberry sauce.  Enjoy!

 

Makes about 20, depending on size and amount of potatoes.

 

Categories: Hanukah, Kosher, Recipe, Vegetarian | Tags: , , | 5 Comments

Turkey Fried Rice – Thanksgiving Leftovers #1

For some unknown reason, we ended up with a 20 pound bird for 5 people.  A little crazy, yes.  But it means I will need to get creative in my use of leftover turkey meat; some will get frozen for later use.  One of my daughters would love for us to eat Chinese food for Thanksgiving, so the day after Thanksgiving I made Turkey Fried Rice.

I got the recipe for this from CDKitchen.com. I made some slight variations, but it is mainly their recipe.  It was really tasty, and a nice change-up from the traditional turkey dinner of the night before.

Turkey Fried Rice

1/3 cup low-sodium soy sauce
2 tablespoons white wine
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced scallions
1 1/2 teaspoon minced peeled fresh ginger
1 cup sliced carrots
5 cups cooked basmati rice, chilled
4 cups chopped cooked turkey (light and dark meat)
2 cups frozen peas, thawed

Directions

In small bowl, whisk together soy sauce, wine, rice vinegar, sesame oil, garlic sauce, salt and pepper. Set aside.

In a wok or large nonstick skillet over medium-high, heat canola oil. Add cabbage, scallions, carrots and ginger. Saute for 3 minutes or until tender.

Add turkey and peas. Saute for 3 minutes.

Add rice and stir in soy sauce mixture. Cook for 2 minutes.

 

Serve and enjoy!

Serves 6

 

 

Categories: Carrot, Kosher, Main Dish | Tags: , , | 4 Comments

Skyline Apple Muffins

With the family home for Thanksgiving break, it was time to make some treats to have for other meals.  The first were apple muffins to start off Thanksgiving Day.  These muffins come from a recipe I got from a bed and breakfast in Edenton, NC more years ago than I like to remember.  The B & B no longer exists, but its memory lives on in these wonderful muffins.

The original recipe calls for 1/2 cup of chopped nuts, typically walnuts.  My kids do not like nuts in their muffins, so I did not make it with the nuts, but feel free to add them back in, apples and walnuts are a delicious combination.

I have to make a confession, since I promised the good, the bad, and the ugly…I accidentally used the half cup measure instead of the 1 cup measure for the flours.  I was wondering why the dough seemed a bit watery, and the muffins flat rather than puffy.  Then I saw the measuring cup on the counter.  Oops.  But, they still taste really good, even a bit caramelly, so I decided to use this post.  So I will identify in the pictures, where things went wrong.

Skyline Apple Muffins

1 1/2 cups brown sugar, firmly packed

2/3 cup canola oil

1 egg (from Farmer Kim)

1 cup buttermilk

1 tsp salt

1 tsp baking soda

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

1 1/2 cups chopped tart apples

1/2 cup chopped nuts (optional)

Directions

Preheat oven to 350F

Mix together the brown sugar, oil and egg.

In a 2 cup measuring cup, mix the buttermilk, salt, baking soda and vanilla.

Stir and mix thoroughly into sugar mixture.

Add flours and mix until there are no dry spots.

Here is where the mixture is way wetter than it should be

Fold in the apples and nuts, if you are using them.

And here, this is a bit too soupy

Bake in greased muffin tins for 30 minutes.

And it was just too easy to pour these into the muffin tins

Makes 1 dozen. Enjoy!

But boy are they yummy!

Categories: Apples, Breakfast, Kosher, Recipe | Tags: | 3 Comments

A Nomination Thank You

What better to do for Thanksgiving than to say “thank you”!  I big thank you to Shannon at MoveEatCreate for nominating the blog for a Sunshine Award!

 

It is so nice to know that what I am posting is useful,  I so enjoy doing it.

The etiquette for the nomination is to provide a link to my nominator (see above), answer the following questions and nominate other blogs for the award.

10 Questions:

1. Who is your favorite philosopher?

That is a really tough question, I would have to say Rabbi Akiva “If I am just for myself, what am I?  If I am not for myself, who will be? If not now, when?”  That is the guiding philosophy of my life.

2. What is your favorite number?

18

3. What is your favorite animal?

I have 2, dogs and hippos.  I love dogs and have a total infatuation with hippos.                                                                                                                              

4. What are your Facebook and Twitter?

I don’t tweet much, but it is related to my sustainability work – @AKreinerCo.  I only a personal Facebook page.

5. What is your favorite time of day?

Early morning.  I love to sit outside, drink my coffee and listen to the birds before the rest of the family is up and about.

6. What was your favorite holiday?

Now this is hard to decide.  I think I have to say my trip to the Slovenian alps with my daughter – it was beautiful, we kayaked, jumped off waterfall, and I loved watched her ride away on a Lipizzaner.

7. What is your favorite physical activity?

Cross country skiing

8. What is your favorite non-alcoholic drink?

Sparkling mineral water

9. What is your favorite flower?

Daylily

10. What is your passion?

To make a difference.  In my work, with my family, I just really want to have a positive impact.  I guess that is my I work in sustainability.

The blogs I nominate are:

IowaGirlEats

moveeatcreate

howsweetitis

veggiereader

theBorekaDiary

emmycooks

therantingchef

weelicious

vinicooksveg

nadeinthekitchen

 

 

 

Categories: Recipe | 2 Comments

Cauliflower and Sweet Potatoes

In the days leading up to Thanksgiving, I try to make dishes that vary greatly from what I will be serving on Thursday.  Sunday was my birthday and we went out for sushi,  Tuesday, broccoli kale quiche, Wednesday is Moroccan spaghetti squash.  Monday was Indian cauliflower and sweet potatoes, based on a Bal Arneson recipe.  I can’t get totally away from the harvest theme since I am obsessed with fall vegetables, but the flavors are different than the traditional American dishes we will eat Thursday.

The cauliflower is locally grown, the sweet potatoes are from my garden.  As a side, I sauteed some kale with garlic – I always forget how much I like kale until I make it.

Cauliflower and Sweet Potatoes

adapted from Bal Arneson

2 Tsp sunflower oil

1 tsp ground ginger

1/2 onion, chopped

1 Tbsp cumin seeds

1 Tbsp coriander powder

1 tsp turmeric

1 tsp Kosher salt

pinch of freshly ground black pepper

1/2 can organic diced tomatoes, drained

1 large sweet potato, peeled and cut into 1″ cubes (from the garden)

1/2 cup water

1 small cauliflower, broken into bite-sized florets.

Directions

Heat oil in a large non-stick skillet over medium-high heat.  Add the onion and ground ginger and cook for 4 minutes.

Stir in the spices, salt & pepper and toast for 15 seconds.

Add tomatoes, sweet potatoes and water.  Bring to a boil and then cover and turn down the heat and cook until the potatoes are just tender, about 10 minutes.

Add the cauliflower and stir well.

Cover and cook until the cauliflower is tender-crisp, about 8-10 minutes.

Serve with naan or rice.  Enjoy.

Serves 4

Categories: Cauliflower, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Corn Chowder

Whenever I make Thanksgiving dinner, it always starts with my variation of the corn chowder that my sister-in-law Ginny taught me to make decades ago.  It was one of my father’s favorite soups, so it became a fixture in my Thanksgiving meals.  Simple and oh, so satisfying.

This year I am making it with the corn from Filaksy’s that I froze during the summer (check out Freezing Corn).  We will be serving it with home-made parker rolls (recipe from November 2012 Food Network Magazine).  Both could be made ahead and reheated on Thanksgiving day.

Corn Chowder

1 Tbsp butter

1Tbsp extra virgin olive oil

2 yukon gold potatoes, diced (about 1 1/2 cups)

1 medium onion, sliced thin

Kosher salt and freshly ground black pepper

3 cups frozen whole kernel corn (from Filasky’s) – you can also use 2 cans of corn, drained

1 can cream of mushroom soup

2 1/2 cups milk

Directions

Melt the butter and olive oil in a large skillet over medium heat.  Add the potatoes and cook until just tender, stirring occasionally, about 10 minutes.

Add onions and cook until golden, about 5 more minutes.  Season with salt and pepper.

Transfer to soup pot and add the rest of the ingredients.  Heat to boiling and simmer a minute or two. Check and adjust seasoning.

Enjoy!

Serves 6

Categories: Kosher, Recipe, Vegetarian | Tags: , , , | 1 Comment

Blueberry-Lime Butter in the Slow Cooker

This seems to be my year to experiment with my slow cooker for making preserves.  Today I decided to use all my remaining frozen blueberries to make blueberry butter.

I chose to pair it with my abundance of dried limes.  Most blueberry butter recipes call for lemon zest and lemon juice, I decided to use ground dried lime and lime juice (you can use lime zest if you do not have dried limes).

 

The combination of the lime and blueberry flavors is wonderful; it taste both woodsy and sunny at the same time. The slow cooker makes the process fairly easy, albeit long.  It took all day, so plan it for a hanging around the house day.

Blueberry-Lime Butter in the Slow Cooker

1.5 kg frozen blueberries ( or about 3 quarts fresh) (locally grown)

2 cups granulated sugar

1 tsp ground dried limes

2 Tbsp lime juice

2 tsp ground cinnamon

1/4 tsp ground nutmeg

Directions

Put the frozen blueberries in the slow cooker and cover.  Cook on low for an hour, then use an immersion blender to puree the blueberries.

Cook on low for between 5 and 7 hours – keep the lid ajar with either a wooden spoon or chopsticks.  Check the butter after 2 hours and then every hour to track the progress.  When it starts to thicken (about an hour before you think it will be done, add the sugar, lime and spices.  stir in and use an immersion blender again to smooth out the butter.

If you are getting ansty (like me) remove the lid and turn the slow cooker to high.  But check on the butter and stir ever 10 minutes to prevent burning the butter.  The butter is done when it is the texture of ketchup and spreadable.

When it is nearing completion, prepare a boiling water bath and sterilize 3 pint jars, 6 8-oz jars or a combination.

When the butter is done, turn off the slow cooker and ladle the butter into the prepared jars.  Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.

The sealed jars can be stored in a cool, dry place for up to 6 months.  Enjoy!

Makes 3 pints.

Categories: Blueberries, Recipe, Vegetarian | Tags: , , | 1 Comment

Rigatoni with Roasted Cauliflower and Brussels Sprouts

I love what roasting does to fall vegetables, it is like casting a magic spell over them, taking to ordinary to extraordinary.  Mix them with pasta and some cheese and you have a treat for dinner.  And one that is fairly simple and quick to make.

I had stopped at the farm store and picked up more brussels sprouts and cauliflower – I can’t resist, I see these beautiful fresh, locally grown veggies, knowing that the plants in my garden have weeks to go, so I have to bring them home with me.  Luckily, my husband is happy to put up with my penchant for obsessively using veggies while they are in the height of their season.

Rigatoni with Roasted Cauliflower and Brussels Sprouts

(adapted from Real Simple)

1 pound mezzi rigatoni or rigatoni

1/2 large cauliflower, cut into florets (or 1 medium)

12 ounces Brussels sprouts, trimmed and quartered (halved if they are small)

1 large leek, sliced

1/2 Tbsp dried thyme (from the garden)

4 Tbsp extra virgin olive oil, divided

1/2 tsp Kosher Salt

1/2 tsp pepper

2 ounces grated parmigiano reggiano, more for serving at the table

Crushed red pepper

Heat the oven to 450F.

Cook the pasta according to package directions, reserve 1 cup of cooking water, drain.

Meanwhile, toss the cauliflower, Brussels sprouts, leek, thyme, salt and pepper with 2 Tbsp oil.  Divide and spread onto 2 rimmed baking sheets.

Roast for 15 minutes, until tender and toasty, tossing the vegetables every 5 minutes.

In a large bowl, mix the pasta, vegetables, cheese, 1/2 cup pasta water and 2 Tbsp oil.  Add more water if it seems dry.  Serve sprinkled with more cheese and crushed red pepper. Enjoy!

Serves 5 – 6

Categories: Cauliflower, Kosher, Main Dish, Pasta, Recipe | Tags: | Leave a comment

Breakfast for Dinner – Brussels Sprout Hash

I was trying to figure out what I wanted to do with the brussels sprouts in my fridge when I came across a posting on How Sweet It Is for Brussels Sprouts Breakfast Hash.  Perfect – breakfast for dinner, one of my favorites!  Plus, it calls for a sweet potato, so it would also be the first use of my sweet potatoes.

I made a few adjustments to the recipe based on my ingredients, and it turned out great!  Definitely a keeper!

Brussels Sprouts Breakfast Hash

(slightly adapted from How Sweet It Is (howsweeteats.com))

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1 Tbsp extra virgin olive oil

4 slices turkey or chicken bacon, chopped (I used Godsall’s Chicken Bacon and was very pleasantly surprised)

1/2 red onion, diced

1 sweet potato, peeled and cut into 1/2-inch cubes (from the garden)

2 garlic cloves, minced

1 pound brussels sprouts, stems removed and sliced (locally grown)

6 eggs (from Farmer Kim)

salt + pepper to taste

Directions:

Heat olive oil in a large skillet over medium heat and add bacon. Cook until crispy, then remove with a slotted spoon and let drain on a paper towel.

Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.

Midway through cooking

Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so.

Again, about midway through

In the meantime, make some sunny-side-up eggs.

Stir the bacon into the hash.

Serve immediately, enjoy!!

The hungry-man version

Serves 3
Categories: Breakfast, Main Dish, Recipe, Sweet Potatoes | Tags: , | 1 Comment

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