Happy New Year! I’m going to start the year off, by telling you about my last year and why my goal this year is to be consistent.
Last year, I decided to get back on the exercise bandwagon. I wanted to get back into decent shape, but I’m not big on diets. In fact, I am a hater when it comes to the diet word. I’m a believer in moderation in everything. Food should taste good, should sustain you and should not make you feel like you are starving, or denying yourself – that’s how I feel anyway. I do not sit in judgement on food others are eating, I’m not going on the lecture circuit about what a person can or can not eat. Each person must decide for themselves along with their doctors what they can and can not do. My husband is on a low sodium diet, and so my food sometimes centers around that, but it is our journey, and you can modify to suit your needs. We are in our 50s, and have lower caloric needs than someone who is more active or has a higher metabolism. So our goal is to be consistent in our food choices, based on our needs. (more…)Diana
At one family gathering, I brought a salad with beets. My husband’s Aunt upon hearing there were beets in the salad asked if they tasted like dirt. I responded that they had an earthy flavor, and she said, ” Well, they taste like dirt to me.” Orange pairs well with beets, and helps to give the beets a less earthy flavor, as evidenced by my daughter’s statement when she tasted this year’s beet salad. I handed her a plate and told her the beet salad was my offering. She took a bite and said she liked it because, “it doesn’t have that really rustic flavor that beets sometimes have. ”Diana
Okay guys - this season is really packed with lots of running around looking for the perfect gift for someone else. This is my gift to a Cookerati reader. Sometimes we’re the person who tries to figure out what everyone likes, but if you have a spouse like mine, no one wants to get you the stuff you want so you’re stuck living with the old pans. This holiday season, I’m giving away a Pure Living Skillet by WearEver.Diana
There is still time to run into your favorite bookstore and pick up a nice book-related gift (or two) for your foodie friends and family, and this Holiday Guide contains a few book suggestions for your favorite foodie. Some of these books are also in ebook form, if you want an extra for yourself. In fact a great gift for reading recipes is an Ipad Mini or a Samsung Galaxy Tablet. My husband has the tablet – and uses apps to read kindle, nook and other eReader type books. It’s also perfect for taking photos of your food and for looking at photos, much better than a cellphone. Enjoy! I hope you get to experience a new recipe or foodie inspiring book to help you throughout the new year. By the way – Amazon says the last time for overnight is Midnight Monday December 23rd, EST.
The following books were sent to me this year and these are the ones that I feel would make nice gifts:
- Superfood Kitchen: Cooking with Nature’s Most Amazing Foods (Superfood Series) by Julie Morris- This is a recipe book using superfoods. So this is a vegan book – but it’s really a specialty vegan book using superfoods. I’ve done some of the recipes in the book, and though some are very involved, they are great recipes. The positives – Use of great superfoods, unusal ingredients, and healthy recipes. The downside – unusual can mean inaccesible, or not easy to find. I wish the recipes had nutrition values listed. This book would be a great gift for someone adventurous who would like to try something new, but this person also needs to be able to afford the ingredients, which can be cost prohibitive for the regular college student. (more…)
This is the official Cookerati Holiday Gift Guide for 2013. These are things I’ve tried out that I like and most I’ve paid for or used extensively, some are repeats. I’ll have a book guide in a few days, but these are things to look for now since we only have a couple of weeks left.
Yonanas – this was a review product and one of my fun gadgets that I tried out this year. You freeze bananas or other fruit and put it through the Yonanas machine. It smashes the bananas into a creamy consistency almost like banana ice cream. No sugar or milk involved. This is a great dorm gift, or fun gathering because you can grab a banana from the store or cafeteria, freeze it and have a quick late night snack – or even invite friends over and tell them to bring their own frozen fruit. Also, pre-teens can make their own yonanas, as long as you have frozen fruit on hand. My mom, my kids, my husband and I all loved yonanas and we had fun trying different fruit in the yonanas machine.Diana
by Deborah Ng
Probably now you’re shopping and chopping in anticipation of Thursday’s Thanksgiving Day feast. 20 minutes after you set the food out to the table all your guest will be sipping wine or falling asleep on the couch while your table is left a shambles of turkey carcasses and large half-filled food bowls. You know you made too much food. In fact you probably did it on purpose because we all know the leftovers are the best part of Thanksgiving dinner. So what are you going to do with all that leftover turkey? Here are a 30 leftover turkey recipes to help you use it all up.
30 Leftover Turkey Recipes
- Turkey Rice Bake
- Turkey a la King
- Turkey Strata
- Turkey Pot Pie
- Leftover Turkey Sammich
- Thanksgiving Leftover Casserole
- Hot Turkey Salad
- Turkey Wing and Red Lentil Soup
- Turkey Cranberry Wreath
- Turkey & Stuffin’ Soup
- Turkey Cottage Pie
- Hot Turkey Casserole
- 12 Thanksgiving Leftover Recipes
- Turkey Pumpkin Panini or Turkey Pumpkin Wrap
- Tex-Mex Turkey Chili
- Turkey Tetrazzini
- Turkey Mushroom Wild Rice Soup
- Turkey Stuffing Hash For Breakfast
- Barbecue Turkey Sandwiches
- Biscuit Topped Turkey Pot Pie
- Thanksgiving Chili Rellenos With Chipotle Cranberry Sauce
- Hot Turkey and Cheddar Casserole
- Lespinasse Turkey Croquettes
- Smoked Turkey Jerky
- Turkey Ham Vegetable Hash
- Turkey Salad in Mango Chutney Mayo
- Thanksgiving Leftover Wontons with Cranberry Salsa
- Barbecue Turkey Loaf
- Hearty Turkey Vegetable Soup
- Turkey Tortilla Roll Ups
- Turkey Soup
Deb’s post about the leftover celebration that I like, so I’m linking here.
Updated Post – Originally posted by Deborah Ng in Nov 2008. Updated by Diana Hayes November 2013Diana
So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what. Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it. Crusty whole grain bread with some nice butter would go well with this.
- 2 tbs olive oil
- 1 onion diced
- 1 garlic clove smashed, diced
- 1 turnip peeled, diced
- 2 carrots, peeled diced
- 4 cups broth
- 6 – 8 small potatoes peeled (or not) and diced
- 1 cup turkey diced
Heat Olive Oil in Pan. Sauté Onions, garlic, turnips and carrot. When they seem almost al dente, add the broth. After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.
Easy Peasy, well it would be if there were peas. You can add them if you like.Diana
Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good. I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry. I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy. In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement. Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila. This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey. Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.
- 26lb Turkey
- Roasting Bag with tie
- 1 Cup of cranberry juice
- 2 Granny smith apples quartered
- 1 White onion quartered
- 3 Cups Maestro DOBEL tequila
- 1 Lemon quartered
- 1 Orange quartered
- 1 Teaspoon of kosher salt and pepper to taste
- 2 Sticks unsalted butter, cut into 1-inch wedges
- 2 Cups of brown sugar
- 1 Cup of honey
- 2 Teaspoons of garlic salt
- 1 Cup of fine chopped walnuts
- 1 Cup of fine chipped dried cranberries
- Fresh Sage and Thyme bundle
Preheat over to 325 degrees F
Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.
Place turkey in a roasting pan and bake for 5 hours
Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.
- Your Maestro DOBEL Tequila Turkey is ready!!!
It’s just the two of us now, and some nights it’s difficult to want to cook. All summer I could call my kids and tell them to start dinner. Now they’re both gone, we are tired , the pets need to be fed, and we don’t want to think about preparing a meal. I think sometimes it’s more difficult to cook for two; it’s easier to think about just skipping it and going for the ice cream. On the night my husband wasn’t home, I made myself an egg sandwich, but the next night I was determined to provide us with something delicious and nutritious and I wasn’t popping it into the microwave, Butternut Squash with a Maple Bourbon Glaze. I had butternut squash and I was going to use it, even if it was too big for two people, yay, we had leftovers too. I think maple and bourbon are very friendly flavors, and on the butternut with a little melted butter they were perfect.
- Butternut squash
- 2 tbs wild turkey bourbon
- 1 tbs maple syrup
- 1 tbs melted butter
Slice the butternut squash in half and scoop out the seeds. Whisk together the butter, the bourbon and the maple syrup. Brush the cut halves with the glaze and sprinkle with salt and pepper. Bake in oven (we actually used the toaster oven) on 400 until you can poke it with a fork and it gives nicely, brushing every so often with the glaze.Diana
I still have butternut squash in my basement, but as the basement warms up, the squash will be in peril. I’m glad they lasted as long as they did, since this is the first year we tried basement storage. Last year we kept the winter squash upstairs, and they didn’t last as long. I’m going to make Butternut Squash Under a Swiss Cheese Crust for our family Easter gathering. I made it for dinner one night and my husband was really impressed, so impressed he wants me to make it again. I used curry in the dish to keep it from being too sweet, but also added nutmeg and cinnamon because I love the taste with butternut squash and I also added nutmeg to the cheese sauce. The swiss cheese was hand delivered from Wisconsin. A friend of my husband’s brought us back cheese from a recent trip. Isn’t it cool to have a friend like that? My favorite prep method for butternut squash is to slice it down the middle, scooping the seeds and pulp out, but leaving the meat behind. Then it is brushed with olive oil, and placed cut side down in a glass pan. It goes into the oven at about 350 and bakes until a knife slides in easily. Ingredients:
- 1 butternut squashed prepped(see above)
- 1/2 cup half & half
- 1 tsp curry
- 1 tsp nutmeg -grated
- 2 tsp cinnamon
- 2 tbs butter
- 2 tbs flour
- 1 cup half & half
- 1 cup swiss cheese shredded
- 1 tsp nutmeg – grated
Bake butternut squash until soft. Cool and then scoop butternut squash out of the shell into a bowl. Use a mixer to combine the squash milk, nutmeg, cinnamon and curry. Place in a buttered casserole dish. In a small saucepan melt butter and whisk in flour. Slowly whisk in cold milk until smooth. Take off heat and whisk in the cheese. Spread cheese sauce over top of the squash (add more cheese if you need a thicker consistency). Bake in oven at 350 until cheese starts to brown and crusty.