Monday, November 30, 2009

A Great Turkey Left-Over Recipe: Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

A Great recipe from Simply Recipes:

Spicy Turkey Soup with Yogurt, Chickpeas, and Mint Recipe


* 1 cup water
* 1/2 teaspoon salt
* 1/2 cup raw basmati rice (rinsed if package directs you to rinse)
* 4 cups turkey stock (or chicken stock)
* 2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces
* 1 cup full-fat plain yogurt
* 1 large egg yolk
* 2 Tbsp flour
* 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
* Salt and freshly ground pepper
* 2 Tbsp unsalted butter
* 2 cloves garlic, minced (about 2 teaspoons)
* 2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)
* 1/8 teaspoon cayenne pepper (more or less to taste)
* 3 Tbsp finely chopped mint
* Lemon wedges, for serving

1 Bring water, 1/2 teaspoon of salt, and rice to a boil in a small saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

2 In a medium saucepan, add the turkey stock and bring to a simmer, remove from heat. (If you are like us, and make your own homemade turkey stock and store it in glass jars, you can remove the lid from the jar and heat the stock in the microwave. You are just trying to warm up the stock in this step.)

3 Whisk together the yogurt, egg yolk, and flour in a large pot. Slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer. Add the chickpeas, cooked turkey, and cooked rice. Add salt and pepper to taste.

4 Melt the butter on medium heat in a small skillet. Stir in the garlic, paprika, and cayenne pepper. Cook for a couple minutes, until fragrant, then remove from heat.

Serve soup with a small amount of paprika butter sauce swirled on the surface. Sprinkle with chopped mint. Serve with lemon wedges. Squeeze lemon juice from the wedges onto the soup before eating.

Serves 4-6.

Turkey Spice Rubs

Cocoa-spice Rub
Combine 2 T cocoa, 2 T cumin, 1 1/2 T paprika, 1 T coriander, 2 tsp salt and fresh ground black pepper, 1 1/2 tsp chipotle powder, and 1/2 tsp ground allspice in a bowl. Rub a 12 pound turkey with 4 T of olive oil, then apply 7 T of rub. We used this rub and then infused the turkey with extra rub mixed with olive oil and pale ale beer.

A few other Rubs to Try:

Provencal Rub
Pulse 1/2 cup Lavender, 1 T each of salt, fennel seeds, and dried thyme and 2 tsp of white peppercorns in to a grinder until mixture is fine but not powdery about 6 pulses. Rub 4 T of olive oil over and under the skin of a 12 pound turkey, then repeat with 6 T of herb rub.

Lemon-Sage Rub
Pulse 1/3 cup dried sage., 11/2 tsp salt, and 2 tsp fresh ground black pepper in a spice grinder until coursely ground about 4 pulses. Whisk together 3 T lemon juice, 2 T grated lemon juice, 2 T grated lemon zest, 4 T olive oil, and 5 T ground spices for a 12 pound turkey.

Old Fashioned Pumpkin Pie

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Cade Made the Pumpkin Pie all by himself this year for Thanksgiving. (I helped get the pastry in the pan but thats all) We even had him make another one yesterday. It turned out great both times. The recipe comes from a 1968 copyright Betty Crocker's Pie and Pastry cookbook.

Makes 1 9 inch pie
Pastry for One-crust Pie
2 eggs
1 can pumpkin
3/4 cups sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk or light cream.
Heat oven to 425. Prepare pastry. In mixing bowl, beat eggs slightly. Mix in the remaining ingredients and pour into a pastry-lined pie pan. Bake 15 minutes. reduce heat to 350 and bake 45 minutes longer.

One-Crust Pie Pastry
1 cup flout
1/2 tsp salt
1/3 cup plus 1 T shortening
2 to 3 T cold water

Tuesday, November 24, 2009

Twice Baked Sweet Potatoes

6 sweet potatoes
2 tablespoons oil (vegetable or canola)
1 package (8 oz) cream cheese
1/2 cup brown sugar
3 tablespoons butter
1 tablespoon vanilla
1/2 cup chopped cashews
Heat oven to 350 F.
Rub sweet potatoes with oil and wrap in tin foil. Bake in over for an hour or until tender. While potatoes are cooking, combine all other ingredients and mix well. After the potatoes have finished cooking, scoop out the centers and add it to the other ingredients. Mix well again and scoop back into the potato skins. Back for another 7-8 minutes until nice and hot.

Thursday, November 19, 2009

Italian Crepes with Cheese Filling

We often make crepes for breakfast- Quinn's Favorite- They are so easy to make, store well and can be eaten warm or cold. We use an electric crepe maker which is a breeze to use. Last night for dinner we made an Italian dish using crepes- It was so good - tasted like manicotti without meat. I found the recipe in a cookbook called "Calico Cactus" that I picked up at a garage sale; this book has an interesting collection of different kinds of recipes. I also looked for similar recipes using crepes on the internet and found out that Crepes are used in many Italian family dishes. They are used in appetizers, main courses, soups and desserts. So in our house, Crepes are not just for breakfast anymore.

6 eggs
1/4 tsp salt
1 1/2 cups flour
1 1/2 cups water

Mix all crepe ingredients in a blender until smooth.

1/2 cup olive oil
lots of garlic, chopped
6 ounce can tomato paste
1 T salt
1 tsp oregano
1/4 tsp pepper
1 tsp basil
1 1/2 cups chopped onions
1 large can Italian tomatoes chopped
1 T fresh parsley chopped
1 T sugar

Combine all sauce ingredients and simmer, stirring constantly, for 45 minutes.
Makes 16 crepes

Cheese Filling:

2 pounds Cottage Cheese, small curd- could also use ricotta
1/3 cup Parmesan Cheese
1 tsp salt
1 T parsley chopped
8 ounces mozzarella cheese shredded
2 eggs
1/4 tsp pepper

Preheat oven to 350 degrees

Combine all of the cheese filling ingredients and mix well. Spoon 3 cups sauce into the bottom of a large baking dish. Place 1/3 cup filling on each crepe, roll it up and place seam side down in pan. Continue until all crepes are in the pan. Cover with remaining sauce, sprinkle with more Parmesan cheese and bake uncovered for about 30 minutes or until bubbly and edges begin to brown.

Wednesday, November 18, 2009

Crafting: A Can of Cookies

I have been decorating/recycling the number 10 cans. Simply gluing paper or fabric to the sides and the inside of the cans. I am going to use these to hold decorated cookies this season. The school cafeteria goes through and throws out many of these cans each day.

Dinner: Italian Meatball Tortes

I love this recipe from Taste of Home Magazine.. It makes two very generous size tortes enough for 2 dinners and it looks great.


TIME: Prep: 1-1/4 hours + rising Bake: 30 min.


* 1 package (1/4 ounce) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 3/4 cup warm milk (110° to 115°)
* 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/4 cup shortening
* 1 egg
* 1 teaspoon salt
* 3-1/2 to 3-3/4 cups all-purpose flour


* 1 can (5 ounces) evaporated milk
* 2 eggs, beaten
* 1 cup quick-cooking oats
* 1 cup crushed saltines
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 teaspoons salt
* 2 teaspoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon pepper
* 3 pounds ground beef


* 1 can (15 ounces) crushed tomatoes
* 1/2 cup chopped onion
* 1/3 cup grated Parmesan cheese
* 1 teaspoon minced fresh parsley
* 1-1/2 teaspoons dried basil
* 1-1/2 teaspoons dried oregano
* 1 teaspoon salt
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.

In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.

Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.

Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12-in. x 10-in. rectangle; cut into twelve 10-in. x 1-in. strips.

Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make a lattice crust with strips of dough; trim and seal edges. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges.

Yield: 2 tortes (6 servings each).

Tuesday, November 17, 2009

Murphy's and Bailey's Cheesecake


* Crumb Crust
* 1 C crumbs from Gingersnaps or biscuits such as Carr's or McVities (6 to 8 biscuits)
* 3 Tbl unsalted butter, melted
* Syrup
* 4 Cups Murphy's Stout
* 2 C dark brown sugar
* Filling
* 1 8 ounce pkg cream cheese, room temperature
* 1 C confectioner's sugar
* 2 c heavy whipping cream
* 3/4 C Baileys Irish Cream
* 1 (1/4 oz) envelope unflavored gelatin
* 1 C boiling water
* Fresh berries for garnish, if desired


Preheat oven to 350
In a small bowl combine the crumbs and melted butter
Press crumb mixture onto the bottom and up sides of a 9" round springform pan
Bake 8 - 10 minutes or until lightly browned
Remove and let cool on wire rack
In a medium saucepan over medium heat, combine stout and brown sugar.
Gently bring to a boil, then reduce heat to low and simmer 8 -10 minutes or until mixture is thick and will coat the back of a spoon
Remove from heat and let cool
In a large bowl, combine cream cheese and confectioner's sugar and beat until smooth
Add the cream and beat 3 to 4 minutes or until smooth
Stir in half the Murphy's syrup and all of the Baileys
In a small bowl, combine the gelatin and boiling water
Stir until the gelatin is completely dissolved, about 5 minutes
Stir 2 Tbl of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture.
Pour the filling over the biscuit crust
Refrigerate for 3 to 4 hours, or until firm
Set aside the remaining syrup at room temperature
When ready to serve, release the sides of the pan and cut cheesecake into wedges
Drizzle with some of the syrup and garnish with a few berries

Real Holiday Helpings from Bobby Flay

Real Holiday Helpings from Bobby Flay

I am anxious to try some of these Holiday recipes

Thrifty Holiday Decorations | P Allen Smith Garden Home

NBC Today Show Appearance - Thrifty Holiday Decorations | P Allen Smith Garden Home

I spent part of the afternoon outside in the sunshine making this wreath out of sweet Gum pods. I am trying to use up craft supplies that I have had stored away for awhile. I might add some bittersweet to the wreath for Thanksgiving and then a Ribbon for Christmas.

Monday, November 16, 2009

Cooking: Chicken Monterey with Parsleyed Rice

Chicken Monterey (Silver Palate)
This is a great recipe-

" Officially this is a fricassee- that is, the chicken is first partially cooked in butter or oil and then finished in a liquid, in this case a mixture of orange juice, tomatoes, and chicken stock. There is a bit of garlic, a touch of rosemary, and a colorful garnish of sauteed vegetables. The whole dish is bright and fresh,....."

1¼ hours | 10 min prep


* 5 tablespoons best quality olive oil (I usually use half the oil called for with fine results)
* 1 (2.5-3 lb) whole chickens, quartered (I often use 4 half breasts)
* salt & freshly ground black pepper, to taste
* 1 cup yellow onion, finely chopped
* 2 carrots, peeled and chopped, about 1 cup
* 4 garlic cloves, minced
* 1 cup chicken broth
* 1/2 cup fresh orange juice
* 1/2 cup canned crushed tomatoes
* 1 tablespoon dried rosemary
* 1 sweet red pepper, cut into julienne
* 1/2 large zucchini, sliced diagonally
* 1/2 large yellow squash, sliced diagonally
* 1/3 cup fresh flat leaf parsley, chopped (garnish)
* 1 orange, zest of, grated

1. Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
2. Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
3. Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
4. Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
5. Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
6. Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

The Parsleyed Rice:

4 cups water or chicken stock
2 cups uncooked long-grain rice
1 T salt
8 T or 1 stick of butter
1 1/2 cups finely chopped fresh flat-leaf parsley

1. Bring the water or stock to a boil in a heavy pan. Stir in the rice and salt, return to a boil, reduce heat to low, and cover tightly. Let rice cook undisturbed, for 25 minutes.

2. Uncover the pan, add the butter and parsley (do not stir) and cover. Remove the pan from the heat and let stand 5 minutes

3. Uncover the pan, toss the rice with a fork to mix in the butter and the parsley, and serve immediately.

6 cups cooked rice, 6 to 8 portions

We simplified this recipe by first cooking the rice in a rice cooker in chicken stock.

Backyard Visitors

We had 2 young bucks visit the pond this morning- I think they are beautiful but I do not enjoy watching them eat the plants and shrubs. They are fairly tame and do not scare very easily; they just stood and watched me through the dining room window as I took this photo.

Thursday, November 12, 2009

Craigslist Treasure

I really like my new 1932 pickled oak table and chairs to use in my scrapbook/crafty area. The table and 5 chairs would be a beautiful oak if I decided to remove the golden colored finish that covers them- but the shabby look is growing on me- I happen to love the mustard yellow color and I don't think I have the time or the energy to take on a refinishing project.

Wednesday, November 11, 2009

Baking: chocolate-dipped orange madeleines

* 1/2 cup (1 stick) butter 1/2 cup (1 stick) butter
* 1 cup all-purpose flour 1 cup all-purpose flour
* 1/2 tspn baking powder 1/2 tspn baking powder
* A pinch of salt A pinch of salt
* 3 large eggs 3 large eggs
* 3/4 cup granulated sugar 3/4 cup granulated sugar
* 2 tsp vanilla essence 2 tsp vanilla essence
* 1 tbsp freshly squeezed orange juice 1 tbsp freshly squeezed orange juice
* 1 tbsp grated orange zest 1 tbsp grated orange zest
* 2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped 2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped
* Madeleine Pans


1. Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool to room temperature.
2. Mix together the flour, baking powder and salt. Beat eggs and sugar in a large bowl with a hand blender until tripled in volume. Lower speed to medium and beat in the vanilla, orange juice and orange zest. Fold in flour mixture a little (1/3rd) at a time. Finally fold in the cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.
3. Preheat oven to 375?F. Apply butter or non-stick cooking spray to two 12-mold madeleine pans and dust them with flour. Drop a generous spoonful or two of batter into center of each prepared mold, leaving the batter mounded in the center. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.
4. Remove the pans from oven and tap them sharply against a countertop to release the madeleines, then leave them to cool on wire racks.
5. Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute or a little more, stirring every 30 seconds, until chocolate has almost melted. Whisk a little to make it smooth. Do NOT overheat.
6. Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Repeat for all the cookies and leave at room temperature for 1 hour or until chocolate is set.

Thursday, November 05, 2009

Black Bean and Tomato Quinoa

yield: Makes 4 (side dish) servings

active time: 20 minutes

total time: 45 minutes
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.

* 2 teaspoons grated lime zest
* 2 tablespoons fresh lime juice
* 2 tablespoons unsalted butter, melted and cooled
* 1 tablespoon vegetable oil
* 1 teaspoon sugar
* 1 cup quinoa
* 1 (14- to 15-ounce) can black beans, rinsed and drained
* 2 medium tomatoes, diced
* 4 scallions, chopped
* 1/4 cup chopped fresh cilantro

print a shopping list for this recipe

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Tin Can Raisin Bread

6 empty 15 ounce cans, labels
removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)
Tin Can Raisin Bread
Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.

Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.

These are good hot or cold.

Tuesday, November 03, 2009

Dinner: Big Eds Cajun Shrimp Soup


* 1 tablespoon butter
* 1/2 cup chopped green bell pepper
* 1/4 cup sliced green onions
* 1 clove garlic, minced
* 3 cups tomato-vegetable juice cocktail
* 1 (8 ounce) bottle clam juice
* 1/2 cup water
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon red pepper flakes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 cup uncooked long-grain white rice
* 3/4 pound fresh shrimp, peeled and deveined
* hot pepper sauce to taste


1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Baking: Volleyball Cookies

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