Author Archives: Patti

CREAMY ITALIAN SAUSAGE SPAGHETTI

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I love bulk Italian sausage. That’s why you will find it featured in several dishes on this site. It’s relatively inexpensive and the flavor just can’t be beat when it comes to a pasta recipe like this one. I’m even considering creating my own mix of herbs, spices, vegetables, and meats to help me better maintain control of the quality of ingredients used in the process of making Italian sausage. (I’ll publish the results if and when I figure it out!) But for now, I’m going to stick with the bulk sausage that is always available at our local IGA. Because, it’s affordable and dependably good. And they use enough fennel seed, which in my opinion should always be of utmost importance. But back to this recipe.

We were hungry for pasta the other evening, but I was short on time. So I threw this dish together and we both agreed that it was blog worthy. Now if you are new to this site, you need to know that I am picky about food. Not picky when it comes to trying new dishes, but picky about whether or not I would enjoy eating any new preparation again. If I have any doubts, you never hear about the recipe. If you find the recipe on this site, it’s because I look forward to eating the dish again. Of course as Mr. C. often remarks to friends, with me always trying new recipes, he may never have a new dish he loves prepared for him again. But such is the life of any spouse married to a recipe developer. With time he has learned to adapt. And starvation has never been a worry. But in all honesty, he will get a chance to enjoy this dish again because I truly loved it too. And it was easy to prepare.

So if you too would enjoy an easy to fix, relatively inexpensive new take on spaghetti in a creamy, meaty sauce, give this recipe a try. Make a simple salad to go with the pasta, open a nice bottle of wine, light a couple of candles, and sit back and enjoy the flavors all of us associate with lovely days and nights spent in a sunny clime. Cheers to Italy and all the flavors it has brought us. And cheers to you for all you do in the kitchen for your loved ones. Love and peace to all.

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • ½ onion, finely chopped  
  • 3 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. Italian seasoning
  • pinch crushed red pepper flakes
  • freshly ground black pepper
  • 1 tsp. sugar
  • 2 tsp. flour
  • ½ c. white wine
  • 1 (28-oz.) can diced tomatoes with juices (preferably Italian canned tomatoes)
  • 2 T. tomato paste
  • ½ c. whipping cream
  • 8 lg. basil leaves, sliced (chiffonade*) 
  • 8 oz. al dente spaghetti (reserve some of the cooking water)  
  • freshly grated Parmesan cheese

Heat the olive oil in a large covered pan. Add the sausage and cook until brown. Remove from pan and set aside.

Add the onion and cook until soft. Don’t let the onion brown. Add the garlic and cook for one minute. Stir in the oregano, Italian seasoning, crushed red pepper flakes, a smidge of black pepper, and sugar.

Whisk in the flour and let burble for a couple of minutes. Whisk in the wine. Add the canned tomatoes and tomato paste. Cover the pan and gently simmer the sauce for about 15 minutes.

Stir in the whipping cream and cooked sausage. Adjust seasoning. Bring back to just under a boil. Just prior to serving, add the basil chiffonade and al dente pasta. Add some of the pasta water if the pasta seems dry. Serve immediately with freshly grated Parmesan cheese.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the end of the tube with a sharp knife to produce fine strips.

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

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I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.  

SPINACH, RED ONION, DRIED CRANBERRY, AND CANDIED PECAN SALAD

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I love great salads. And this is truly a great salad. And it has the added benefit of being an easy salad to prepare. What more could you ask for? OK, world peace comes to mind, but that ain’t going to happen in the near future. In the minds of our current leadership, our country is just FINE. But I choose to consider their definition of FINE to be the same as Ruth Zardo’s definition of the word. Ruth is a seriously crabby old woman and famous poet in Louise Penny’s mystery series featuring Chief Inspector Armand Gamache as the protagonist. In Ruth’s crazy world, F.I.N.E means “F – – – ed-up, Insecure, Neurotic, and Egotistical.” I think that pretty well defines our current FINE group of country leaders as well as the current state of affairs. (We all need to blow off steam sometimes. I just should never have read Heather Cox Richardson Letters from an American just before sitting down to write this preface.) But back to this wonderful recipe.

I was first introduced to this salad by our dear friend Steve. He and his husband Nich brought this to a December get-together and I have since served it to guests. Steve is a fabulous cook and I always know if it’s a Steve offering, it’s going to be delicious. Thanks again Steve for the recipe.

So next time you need to serve a dish that is sure to be enjoyed by everyone at table, this could easily become your go-to recipe.

And if you are an avid mystery reader as I am, I highly recommend the series by Louise Penny. Her writing is delightful. She has a wonderful command of language and she neither talks down to her readers or tries to impress them with words no one with less than a PhD in English has ever heard of. And her characters are human with all the failings and fumbles that are so true to all of our natures. She makes me want to be a better person just by the way she empowers her main character, Armand, to be the best person he can be. Not perfect, not fake, just a truly caring and concerned human being. And the little town that binds all these characters together. Well suffice it to say, if there really was a Three Pines, I’d be living there now. Never mind I don’t speak French. Or that I’m not Canadian. I’d learn French and I’d seek Canadian citizenship, if that’s what was required! But if you decide to read this series, start at the very beginning. It’s a very good place to start. Love and peace to all.

  • ½ c. extra virgin olive oil
  • 2 T. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1 T. maple syrup
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2/3 c. pecan halves
  • 2 T. unsalted butter
  • 2 T. brown sugar
  • 8-10 c. baby spinach, leaves cut in half
  • ¼ med. sized red onion, cut into thin slices
  • 1/3 c. sweetened dried cranberries
  • 1-2 apples, unpeeled, quartered, cored, and cut into small chunks (I use Honey Crisp, Cosmic Crisp, or Opel apples for this salad)

Combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a covered glass jar. Shake jar like crazy (with lid on of course). Set aside.

To candy the nuts, melt butter in saucepan. Toss in pecans and mix till coated. Add brown sugar and cook, stirring, till the pecans are coated with the brown sugar. Remove from heat and scoop onto parchment paper to cool.

To assemble salad, toss spinach, onion, dried cranberries, and apple with dressing (shake again just before using). Top salad with candied pecans.

Note: Pears can be used instead of apple or in conjunction with apple.

 

BROWN AND WILD RICE WITH LEMON, GARLIC, AND THYME

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I love rice. White rice, brown rice, wild rice (really a grass seed) and pilafs of every sort. Partially because of the flavor, but mainly because while I was a working mommy, putting white rice and water in a rice cooker was the easiest way to get a starch on the table after a long day of work.

Coming home to a hungry husband and a hoard of starving kidlets was always both a joy and a concern. What could I fix that would taste great and would fill up the tummies of my little darlings? Easy – rice with something yummy on top or beside it, and a green salad or veggie on the side. The kids all loved rice and it was an inexpensive ingredient. And did I mention – easy?

Having a rice cooker was this working moms answer to “what’s for dinner”, quickly followed by “when’s dinner”? I used my rice cooker a lot!

Of course at the time I was working for Seattle First National Bank in the International district. So getting good rice at Uwajimaya was easy and cheap. And recipes to go with the rice from the Asian ladies I worked with was definitely a bonus. I still feel terribly grateful for the chance to work for almost 10 years with these amazing folks. I learned a lot about different cultures and cuisines. And through daily lunches spent together, and even cooked together, I gained a whole new perspective on how to approach food. Appearance is important. The quality of ingredients is important. Meat is not as important as vegetables. Especially cooked veggies that were crisp tender. And variety truly is the spice of life. A little bit of this and that, is so much more appealing than a big old chunk of “whatever”.

So even as an often tired working mother, I tried to fix food with an eye towards presentation as well as flavor. And somehow it must have worked, because all 4 of the kids not only survived my cooking, but actually grew up to be very fine cooks themselves. Does a mother proud I tell you! Anyway – back to this dish.

It’s not easy! Well let me re-state that. The prep is easy, but it’s not a quick dish to fix. So in that regard, it’s not what I consider to be easy. But delicious? Oh my yes. And worth the effort? Again a resounding YES! And perfect for a large group. I found the bones of this recipe on the Food&Wine site. (Really great site BTW.) Changed up a couple of things, but basically followed their directions as much as possible. When I served the rice the only thing that bothered me was that it was a bit too sticky. But I did some research and I think I solved the problem. So give it a try. The addition of the bit of olive oil infused with garlic, thyme, crushed red pepper flakes, lemon zest, and lemon juice just before serving is absolute genius. Happy New Year everyone.  

  • ½ c. wild rice, rinsed well   
  • 5 c. vegetable stock, divided
  • ½ tsp. kosher salt, divided
  • 2 c. brown rice
  • 2 T. unsalted butter
  • 1 lg. shallot, finely chopped
  • freshly ground black pepper
  • 2 T. extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • ½ tsp. dried thyme
  • scant ¼ tsp. crushed red chili flakes
  • zest of one lemon
  • 2 T. fresh lemon juice

Wild Rice: Place wild rice, 2 cups of the veggie stock, and ¼ teaspoon salt in a heavy lidded saucepan over medium-high heat. Bring to a boil. Turn the heat down to low, cover the pan, and let simmer for 45-60 minutes. Stir once or twice. (You will know when the rice is cooked when some of the kernels have burst open.) Remove from heat and leave the cover on while the brown rice is cooking. Drain excess liquid just before adding the cooked wild rice to the other ingredients.

Rice Cooker method: Rinse the brown rice in a mesh strainer until the slightly milky water that comes off the rice runs clear. Let sit in the strainer while you prepare the next part of the recipe.

Heat the butter in a small frying pan. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Scoop the fried shallot into your rice cooker. (Don’t wash this pan, you are going to use it later.)

To the rice cooker, also add the remaining ¼ teaspoon salt, pepper, washed and drained brown rice, and remaining 3 cups of veggie stock. Give everything a good stir, add the lid, and turn the rice cooker on “go”. (If your rice cooker has a “brown rice” button, that’s the one to use!) Should take about 45-60 minutes to cook. Once the rice is finished cooking, don’t lift the lid for about 15 minutes after the rice cooker transfers from cook to warm.

While the rice cooks, heat the olive oil in the same pan you used to cook the shallots. Add the garlic and cook over very low heat until the garlic is just beginning to brown, about 3 minutes. Remove from heat and stir in the thyme, chili flakes, lemon zest, and lemon juice. Set aside.

Just before you are ready to serve, add the drained wild rice and the seasoned olive oil to the cooked brown rice. Gently toss the whole mess. Adjust seasoning if necessary.

Top of Stove method: Rinse the brown rice in a mesh strainer until the slightly milky water that comes off the rice runs clear. Let sit in the strainer while you prepare the next part of the recipe.

Heat the butter in a heavy covered pan. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the remaining ¼ teaspoon salt, pepper, washed and drained brown rice, and 3 cups of veggie stock.   Bring to a boil, reduce heat, cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Stir a couple of times as the rice cooks. Remove from heat and let stand, covered, for 15 minutes.

While the rice cooks, heat the olive oil in a small frying pan. Add the garlic and cook over low heat until the garlic is just beginning to brown, about 3 minutes. Remove from heat and stir in the thyme, chili flakes, lemon zest, and lemon juice. Set aside.  When the brown rice is ready, add the drained wild rice and the seasoned olive oil to the brown rice. Gently toss the whole mess. Adjust seasoning if necessary.

BROCCOLI SALAD WITH BACON AND SUNFLOWER SEEDS

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So I know this is still the season for posting holiday goody recipes, but I just made this dish for our Christmas Eve meal with our dear friends Jim and Margo. And it was so stinkin’ easy to prepare and so darn delicious I felt that you might need a recipe like this if you are still in host/hostess mode.

And yes I know there a lot of recipes for a version of this broccoli salad out there already. But never being one to shy away from redundancy, I felt compelled to share this particular recipe with you because like I said above, it is screaming easy to prepare. And don’t all of us need a quick and easy salad recipe in our culinary arsenal? Especially when we are busy with all the other aspects of putting on the perfect holiday meal? (Why do we do this to ourselves?) Anyway – if you don’t already have a great broccoli salad recipe in your possession, you do now! Happy Holidays

½ c. light mayonnaise   

2 T. granulated sugar

2 T. white vinegar

pinch kosher salt

freshly ground black pepper

1 lb. broccoli*, cut into small bite sized pieces (about 5 cups)

1 finely chopped shallot (about 3 T.)

¼ c. sunflower seeds

6 slices thick meaty bacon, chopped and cooked until crisp

Mix mayonnaise, sugar, vinegar, salt, and pepper in large bowl. Stir in broccoli and shallot; toss until coated. Cover and refrigerate 2 hours to blend flavors. Stir in the sunflower seeds and bacon just before serving.

* When you bring home a head of broccoli, your first instinct may be to toss the stems and only keep the florets. But the stems contain just as many nutrients as the florets. The whole broccoli head is simply replete with vitamin C, E, K and more. Plus if you discard the stems you are literally throwing your money away. So…….

To peel the stems/stalks of broccoli, take a small sharp knife and remove the florets. Then cut about an inch off the bottom of the stalk. With that cut begin to peel back the thick outer skin. You will see that the skin peels back almost all by itself. Then, using the knife, peel back the skin on the other parts of the stem, beginning at the cut end at the bottom. Discard the skins. Cut the stems into the same size pieces as the florets.

SALTED BOURBON CHOCOLATE FUDGE WITH PECANS

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I promised to provide you with a couple more recipes for fudge. And yes I know. Fudge recipes are a dime a dozen. (Well actually they’re free. If of course you don’t take into consideration what you paid for your computer or fancy phone to begin with. And the exorbitant fee (really a hostage fee) you pay each month to be able to access information. But let’s get back to the matter at hand. Fudge!)

Like I said, there are a lot of recipes out there for fudge. (And God bless them, one and all!) But just like in every dish, some are better than others. Now I don’t mean to brag (but I’m going to do it anyway), this fudge is everything a fudge should be.

It’s chocolaty, it has a smooth not grainy texture, and you don’t really taste the bourbon as much as you “experience” it! Sounds crazy right? But it just happens to be the case. And of course the toasted pecan pieces offer their own little enhancement to the overall culinary delight. In other words – this is really, really delicious fudge! And super easy to prepare.

But please don’t just take my word for it. Make a batch of this for yourself. And I do mean for yourself! This is the kind of treat you just might not want to share with others. Let me explain.

Let’s say you gift a friend with a tin of this fudge. Next year, that friend will want more. It’s inevitable. And he or she may even have told your other friends about the fabulous fudge you make. And now you are the “fudge person”. It can only get more difficult as the years go by. So think before you gift!

But if in your zest for this most joyful of holiday seasons you decide to take a chance and share this candy with your loved ones, more power to you. That puts you in the same boat with me. And in my estimation, it’s a fine boat to be in. I love making holiday treats to share with my family and friends. And I adore receiving homemade gifts of any kind, but especially the ones that are edible.

So go for the gusto. Throw caution to the wind. Embrace the holidays rather than shrinking away from all the festivities. And make some fudge. It’s good for that inner kid in you that is still yearning to believe in Santa Claus. Now if Santa will just grant me my wish for world peace………………  

3½ c. semi-sweet chocolate chips (the better the chips, the better the fudge)

¼ c. (½ stick) unsalted butter

1 (14-oz.) can sweetened condensed milk

¼ c. bourbon

1 tsp. vanilla extract

¼ tsp. kosher salt

1 c. toasted pecans, roughly chopped

fleur de sel or other flaky sea salt

Place the chocolate chips in a large glass bowl. Microwave on medium heat until the chocolate is melted and smooth. Stir often.  

Add the butter and sweetened condensed milk. Microwave for 1-2 minutes until the butter is melted and the mixture is smooth. Stir often. Remove from microwave.   

Gently stir in the bourbon, vanilla, and kosher salt; mix well. Stir in the pecans and scoop the mixture into a parchment paper lined 9×9-inch square or 11×7-inch rectangular baking pan. Pat the fudge into place and smooth out the top. Sprinkle lightly with fleur de sel.

Place the fudge in the fridge for at least 2 hours. When the fudge is firm, remove the pan from the fridge. Lift the fudge out of the pan and place on a cutting board. Let sit at room temperature for about 30 minutes or so. Using a sharp knife, cut the fudge into small squares. Store in an airtight container in the refrigerator. Serve at room temperature.

     

SALTED PEANUT FUDGE

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Tis the season for making fudge. And of course I could always prepare a few of the lovely fudge recipes that I already have in my arsenal. But what fun would that be? Where is the challenge of coming up with something new and different to send to my kids in their goody packages? And from my practical side – how can I put the bag of marshmallows that have been in my pantry since the beginning of last summer to good use? While at the same time answering the age old question of why did I think I needed peanut butter chips when I shopped at Winco a few days ago? (I already had about 4 cups worth in my freezer!) See where this is leading?

So, the result of all that I have candidly revealed above is a new recipe for a fudge that tastes at least to me, better than a Pay Day candy bar! No kidding. This fudge is truly that amazing. And it’s stinkin’ easy to make!

The recipe (with a couple minor changes) comes from the liluna.com site. Thank you Kristyn. And I’m not kidding when I say that you simply must make this fudge if you are like me and consider Pay Day candy bars to be a bit of heaven in a wrapper. Ahhh – just thinking about them makes me happy. But what makes me even happier is that I have some of this fudge in my very own refrigerator. And now that I think about it, I could use a little pick-me-up. So bye for now. Happy Holidays to all.

There are also several recipes for fudge on this site already. Just type FUDGE in the search box and you will be rewarded with more opportunities for adding unnecessary calories to your diet than you ever dreamed of. And watch for 2 more new fudge recipes to come. (Just keeps getting better, right!?!?) White Chocolate Fudge with Pistachios and Dried Cranberries and Salted Bourbon Chocolate Fudge with Pecans.

6 T. (¾ stick) unsalted butter

4 c. peanut butter chips

4 c. (8 oz.) mini marshmallows

2 (14-oz.) cans sweetened condensed milk

6 c. salted peanuts (no skins), divided

In a heavy medium-sized pan, melt butter and chips until well combined. Reduce heat and stir in the marshmallows and sweetened condensed milk until creamy and smooth. Remove from heat and stir in 4 cups of the peanuts.

Pour mixture into a lightly buttered 10×16-inch pan. Cover the top with the remaining 2 cups of peanuts. Gently press the peanuts into the fudge. Allow candy to cool completely before covering with plastic wrap or aluminum foil and storing in the refrigerator. When ready to serve, cut into squares and let come to room temperature.

Recipe can easily be halved, but why bother. You’ll just have to make more!

Note: Instead of buttering the pan, you can line it with parchment paper allowing for a bit to hang over all four sides of the pan. Then when you are ready to cut the fudge, just lift the whole mess onto a cutting board. Cut into whatever sized pieces you desire. Serve on a really pretty plate. This candy deserves only the best presentation.

TURKEY CURRY SOUP

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So, this the real deal. Easy to prepare. Tastes like a million bucks. And, you can have dinner on the table in a really short amount of time. I get that! The older I become, the more I appreciate not spending a lot of time in the kitchen. Wait – that’s not completely true. I just spent the last 4 days making 8 kinds of cookies, 8 Christmas Berliner Stollen, 2 kinds of rolls (for a jazz gathering), 3 kinds of fudge, and getting the packages prepared and sent as necessary! So, who am I trying to kid? But in my own defense – it’s Christmas time! And my 4 adult children, whom I truly believe would forgo their Christmas presents (I’m pretty sure) in a New York minute, still appreciate their packages of mommy made cookies and candy. (If not – they need to tell me now so as I get even older I don’t kill myself in the process!) But I digress…..

This is the prefect soup for a cold and wintry December supper. And with all the other things that Mrs. Santa has to do (self-inflicted I might add) during this season of happiness and joy (for whom one wonders), every little bit of help is appreciated (she says with confidence) to help Mrs. Santa with her appointed tasks. And you bet I get it! Mr. Claus gets all the credit for a Christmas well done! But from my perspective, it’s Mrs. Claus who does most of the hard work! But again I digress…..

Anyway. Make this soup. It is really delicious and easy as can be to prepare. And really, who cares if you don’t have any left-over turkey. You can use left-over chicken or even the chicken from one of those yummy rotisserie chickens from Costco or your local grocery store. And of course the chicken or turkey broth doesn’t have to be home-made. It’s winter and no-one from the food channel is watching! (They are too busy showing us how to frost and artistically decorate   cookies that take only 20 minutes per cookie to embellish!)

So treat yourself and your family to a soup that smacks of what’s truly wonderful about this season. Being at home together, sitting at table together, talking about all the fun to come, and remembering why we love and cherish each other. Merry Christmas everyone.

And thank-you Elise Bauer from Simply Recipes for the bones of this recipe. Your site is wonderful.

2 T. unsalted butter

½ med. sized onion, chopped

1 c. chopped celery

1 c. chopped carrot

4 tsp. Indian yellow curry powder, or more to taste

4 c. of turkey or chicken stock  

1/3 c. raw white rice or ¾-1 c. cooked rice (I use cooked brown rice)

1 tsp. kosher salt

freshly ground black pepper

2 bay leaves

2 c. chopped cooked turkey meat (more or less doesn’t matter)

½ c. sour cream, plus more for table

2 T. chopped parsley, garnish  

Melt butter in a heavy covered pot. Add the onions, celery, and carrots; cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two.

Add the bay leaves, stock, rice (if you are using uncooked rice), salt, and pepper.  Bring the stock to a boil, reduce heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Stir once or twice during this time.

Add the turkey to the soup along with the cooked rice (if you are using cooked rice). Return soup to a simmer and stir in the sour cream. Adjust seasoning. (You will probably need to add more salt.)  

Serve garnished with chopped parsley. Pass additional sour cream.

 

ITALIAN CUCUMBER, CHERRY TOMATO, AND RED ONION SALAD

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I love a good salad. Especially one that can be made ahead. And in this day and age when my favorite lettuce (romaine) is one day OK to consume, the next day a health threat, I welcome a recipe like this. And this salad is just plain easy to prepare. A simple dressing preparation using every day ingredients, a bit of vegetative hacking and slashing, a recommended time out for the whole mess in a cold environment, and your dinner salad is ready to enjoy. And the best part, this dish basically compliments almost any entrée.

And I guess I should also mention that this salad is darned delicious. And pretty to boot! And who doesn’t like a bright and cheerful dish to grace your table. And might I also add, this dish contains a lot of healthy ingredients. So you can fill up on this salad without feeling guilty.

So do yourself and your family a favor. Serve this lovely salad sometime soon.  Or whip up this dish next time you are asked to bring a salad to someone’s home. (That’s why I invented this recipe to begin with. Thanks again Paul and Vivianna for another lovely dinner at your home.) Serve the salad in a beautiful bowl and prepare to receive a lot of flattery. Then if there are any leftovers, bring them home and enjoy more of this delicious conglomeration next day. This salad actually doesn’t suffer from a couple days lingering in your refrigerator. The dressing almost marinates the veggies, so they keep very well.  

So be brave. Be daring. Be Italian. Be safe! Someday romaine will once again be a food that can be trusted. (At least I hope it will!) In the meantime, you now have a new alternative for a mixed green salad that should satisfy even the most discerning palate. And you can make it ahead of time. And you can make it ahead of time. (Worth repeating – so I did!) Peace and love to all. 

¼ c. extra virgin olive oil

1½ T. red wine vinegar

1½ tsp. Dijon mustard

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

scant ½ tsp. dried oregano leaves

1 T. chopped fresh parsley

2 lg. English cucumbers, partially peeled, cut in half lengthwise, de-seeded, and sliced ⅓ -inch thick

¼ small red onion, thinly sliced

¼-⅓ c. peperoncini slices, roughly chopped (I use Jeff’s Naturals Sliced Golden Greek Peperoncini)

12-14 pimento stuffed green olives, sliced

20 oz. (or so) mixed red and yellow cherry or grape tomatoes, halved

In a salad bowl, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, dried oregano, and parsley together.

Add the cucumbers, red onion, chopped pepperoncini, sliced green olives, and tomatoes. Toss gently to coat. Best if refrigerated for at least a couple of hours before serving. Toss again just before placing on the table.  

HERB ROASTED HALF TURKEY BREAST WITH PAN GRAVY

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Sometimes roasting a whole turkey just seems like way too much work, especially if you are not feeding the masses. Or if all you really want is a nice simple turkey dinner with a bit of leftover turkey for sandwiches the next day. Or when you go to your local grocery store and half turkey breasts are on sale. Which is what happened for me a couple days ago. And since I had not hosted Thanksgiving this year, leaving us without any leftover turkey to call our own, I jumped at the chance to rectify this situation. So armed with 2 packages of half turkey breasts in my grocery shopping bag, one for the freezer and one for our oven, I went about developing this recipe.

I had dry rubbed a turkey breast a few years ago, but the herb/salt rub recipe I used at the time left a lot to be desired. So I started over using a variation of the dry rub I use when preparing a whole turkey and went from there.  And it turned out just swell. And really easy. And provided us with just the perfect little turkey dinner with leftover meat for turkey sandwiches. Just according to plan. Even the gravy for our mashed potatoes was delish. Rounded out the meal with some steamed broccoli and we enjoyed a wonderful turkey dinner with very little prep time involved. And we have leftover turkey for sandwiches. (Can’t mention the leftover turkey too often because at our house, turkey sandwiches are tantamount to heaven in sandwich form!) White bread, lots of mayonnaise, freshly ground black pepper, lots of thinly sliced turkey, and a little more mayonnaise for good measure. If that ain’t heaven, I don’t have a clue what is! Anyway……….

If you want an easy way to prepare a turkey breast, give this recipe a try. Dry rubbing is really the way to go. And if you are the lucky cook who gets to host the next holiday meal and are looking for a great recipe for roasting a whole turkey, give my Herb Salted Turkey with Cognac Gravy on this site a try. It too is easy to prepare and the results are perfect every time. And the gravy you will get from roasting your turkey this way. Suffice it to say, it simply could not be more delicious. Of course the wee bit of cognac stirred in just before serving certainly doesn’t hurt. But you must have a great flavor base to start with, or you might as well drink the cognac straight out of the bottle and throw the rest away! Not going to happen if you take your time and pay attention while your gravy is simmering away to perfection.

So whether you choose to roast just a turkey breast or a whole turkey, I’ve got you covered. So enjoy your time in the kitchen. And remember. Turkey is not just for Thanksgiving. It can be enjoyed any old time of year. Gobble gobble!

½ tsp. dried rosemary leaves

½ tsp. dried sage leaves

½ tsp. dried thyme leaves

8 black peppercorns

1 small bay leaf

1 T. kosher salt

2 tsp. brown sugar

½ tsp. lemon zest

1 (about 3-3½ lb.) half turkey breast (not boneless)

1 T. butter, melted

chicken stock

flour

1 tsp. Kitchen Bouquet

freshly ground black pepper

1-2 tsp. cognac, opt.

Grind the rosemary, sage, thyme, peppercorns, and bay leaf together and place in a small bowl. (I use my mortar and pestle.) Stir in the kosher salt, brown sugar, and lemon zest.

Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Pat herb and spice mixture under the skin and all over both sides of turkey breast.

Chill, uncovered, at least 12 hours and up to 2 days. Remove turkey breast from refrigerator and let sit at room temperature 2–3 hours. Slather the top side with the melted butter. Pour 1 cup chicken stock into baking sheet.

Place the turkey breast on the middle rack in preheated 450 degree oven.  

Roast turkey breast until skin is mostly dark golden brown all over, about 30 minutes.

Reduce oven temperature to 300 degrees and continue to roast turkey breast, adding another cup of stock as needed to maintain some liquid in baking sheet. Bake until an instant-read thermometer inserted into the thickest part of breast registers 150 degrees (don’t worry; the temperature will continue to climb while the turkey breast rests), 30-40 minutes longer. Skin should be deep golden brown and crisp.

Transfer turkey breast to a cutting board, tent with aluminum foil, and let rest at least 30 minutes and up to 1 hour before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. Taste the gravy. Add a bit of salt if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: This recipe doubles nicely if you want to roast a whole turkey breast. Just double all the ingredients.