Thursday, November 27, 2008
Turkey & Corn Chowder
Nasi Goreng (fried rice)
Turkey with creamed spinach and artichokes
Lime-Jalapeno Turkey Wraps (just marinate shredded cooked meat in the limes and peppers overnight)
Buffalo Turkey Dip
Turkey Stock (freeze it for later if you don't care for soup this weekend)
turkey in white bean chili (add the turkey at the very end)
turkey on pizza
Tuesday, November 25, 2008
When making pumpkin pie, follow the recipe on the can of pumpkin (not the canned pumpkin pie filling - I've never tried that). Replace the evaporated milk with half milk, half sour cream. Double the cinnamon. Add FRESH grated nutmeg. It really makes a difference!
Melt one stick of butter in a medium size pot (big enough for all of your stuffing - so if you are hosting 42 for dinner, you might need a large pot). Chop one onion and 3 stalks of celery into a medium dice. Cook these in the butter. Add fresh pepper and sage (fresh or dried). Then replace half the water (as per the bag) with a low sodium chicken broth (or homemade stock). Wala! Yummy stuffing.
If you need to then hold it hot in the oven: spoon it into a casserole dish but make sure NOT to smooth out the top. Dot with more butter, and pop it in. The top will get little crunchy bits.
Sunday, November 23, 2008
8 cups "good" bread - this was a mixture of old baguettes (I throw the ends in the freezer), and some leftover bread from take-out, which is a whole wheat bread:
Stir the liquid into the bread:
Saturday, November 22, 2008
1 can of tuna, drained:
Mix in a squeeze each of mayo and relish (I do about half and half):
Divide between the four buns, and top with sliced cheese. (I used asiago and dubliner, but any cheddar, swiss, romano, parmesan or similar would be great):
I served mine with a leftover artichoke:
Wednesday, November 19, 2008
1 can or two cups chicken broth or reconstitute bullion.
Tuesday, November 18, 2008
Sunday, November 16, 2008
2 pounds shrimp - raw & peeled (these were from my freezer - I thawed and peeled them):
~ 1/2 cup olive oil
3 cajun seasoning
2 cloves of garlic, crushed, or a bit of garlice powder
2 tablespoons honey
2 tablespoons soy sauce
1 pinch cayenne
juice of 1 lemon or 3 tablespoons bottled lemon juice
I didn't measure one thing for this recipe. Just splash it in a 13 x 9 pan:
Mix in the powdered spices and the shrimp. Allow to sit at least ten minutes. (Or a few hours in the fridge, if you're making this ahead for a dinner party)
Bake at 450 for about ten minutes. Shrimp will look pink when cooked:
Serve with a salad or vegetable and some bread to soak up the yummy sauce. (and if the hubby helps himself to guacamole and tortillas, that's fine too)
Wednesday, November 12, 2008
First, slice a whole pile of onions. I normally cut them in half, and then slice into half moons. Note that my pot was almost full at the beginning. (I don't remember exactley but about 8 of those great big softball sized sweet onions would do)
Start a soup pot over medium heat. Add a little oil to the pan, and start cooking.
Stir occasionally. We're trying to both soften the onions and release a lot of liquid.
Keep stirring every few minutes. Note the brown bits I just stirred up. Every time you stir make sure to stir every bit of the bottom of the pot.
Eventually it will become a dark caramel color. Keep cooking, and keep stirring. Once it gets to this stage I add a little liquid each time I stir (apple cider, water, or chicken broth). We still want to get the color a bit darker, but don't want to burn the onions.
Keep adding liquid and stirring:
Once you are satisfied with the deep brown color, add liquid to make broth. I normally use about half apple cider, half chicken broth. Make sure to add some salt if you use apple cider. The flavor of the onions will be the star of this soup, so if you add other spices make sure they are not scene stealers. I added about 8 cups total liquid.