Post Thanksgiving...Nov 27-Dec 1 2012

Oh wow....Gobble Gobble is all I can say. That was some good food for turkey day, I hope you had as much fun making and eating your Thanksgiving dinner as I did. We actually made it as a family, which was pleasantly sweet. I can honestly say that cooking with my husband and a small child, well in the past would have not been so awesome, but IT WAS GREAT. Ever since my man came home from hunting, looking very manly with his new scruff, it has been a delight to be around him, and this holiday was no different. Well enough about me, let's talk about the food, which is what we are all interested in anyway, right?

Meal One: Leftovers????? Turkey Tetrazzini, with my thanksgiving green beans
Meal Two: Seared Steaks (elk) over poached egg and roasted asparagus salads
Meal Three: Fish Taco Salads (I took two of my favorites and mixed, awesome)

Recipes:

Turkey Tetrazzini
I went to thepioneerwoman.com to get this recipe, it was really good, and a great use of leftovers, but here it is. But wait...truth be told, I messed with this one a little, I just can't help it. I am all about convenience and you have to bend a little. This is a huge portion, so I halved the recipe. Also, I omitted the butter all together, I just used HALF the bacon grease from making the bacon bits (which it doesn't say to make in the recipe, so do that step one and then just set aside for the end). Also, I didn't use Monterrey jack, I just used the shredded cheese I had in my fridge. Oh, and I didn't measure either of the cheeses, I just put about half the pasta in the dish, then sprinkled both cheeses, then the other half and topped with more cheese. One more thing, I totally forgot to use the panko, I'm sure it's great with it, but I thought it was great without.

• 1-1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

Preparation Instructions

Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter (or Half you leftover bacon grease) over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Thanksgiving Green Beans
1 lb fresh green beans, ends snapped
3 shallots, thinly sliced
1 T olive oil
1 T butter

Boil large pot of water, and prepare a large bowl with an ice bath.
Add beans to boiling water for 4 minutes, then toss them in the ice bath to shock.
Add oil and butter to large skillet over med heat. Add shallots and saute 3-5 minutes, then add beans and toss until warmed through. Add just a touch of both salt and pepper to taste, I didn't even do this, because I forgot and they we awesome, so do what you like.

Seared Steaks over poached egg and roasted asparagus salads.
So I do the asparagus, and put the pan in for the steak while they cook. Then while the asparagus is cooling a bit and the steak is in the oven and/or resting I do the eggs.
For the steaks:
Place skillet in oven, and bring oven to 500 degrees. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

For the poached egg and roasted asparagus salads
Snap ends of asparagus, then place on cookie sheet and drizzle with a small amount of olive oil, salt and pepper. Place in 450-500 degree oven for 5-10 minutes (depending on thickness of your spears). Remove and let cool.
In large, deep skillet bring 2 inches of water to a boil, then add 1/4 c white vinegar. Once to a boil, reduce heat slightly (you still want a boil, just not a crazy one.) Add eggs, gently, one at a time and let simmer 4-5 minutes (I do 4, I like the yolk runny). I do two eggs per salad, your choice though. Remove eggs with a slotted spoon and place on a paper towel.
Start with either a bed of arugula or salad greens, add asparagus, the eggs and then fan out sliced steaks.
Use any dressing you like, a lemony vinaigrette works good, but we sometimes use blue cheese as well.

Fish Taco Salads:
So, I wanted fish tacos, but I had prepped for the taco salads....merry the two and we have a winner folks. I will not be side-lining this recipe, I will make it for you if you come over, it's that good.
OK, take white fish..whatever you like, I had cod. Place on olive oil sprayed (I just got the sprayer at Costco, no more Pam for me baby...love that thing, and it's all shiny and cute). Anyway, place fish on there, add some sort of Cajun seasoning, we had a great carne asada seasoning so I covered it with that. Then bake at 375 for20 minutes, until fish is nice and flaky.
Now, if you have not gotten yourself the taco salad bowl makers, stop and go get them, they are fantastic....I found them at the abcdistributing website, or the airplane mag has them too. my mom gave me mine before they were cool, so I don't know where I got mine.
So, while fish is baking, toss those tortillas in to form. Then fill tortilla shell with beans, lettuce, tomato, onion, olives, avo, cheese...etc. Then top with flaked fish, sour cream and salsa.

Shopping List:
shredded turkey or chicken if you don't have leftover turkey
steaks
cod (or other white fish)
bacon
eggs
shallots
onion
garlic
asparagus
lettuce
arugula
mushrooms
avocado
tomato
green beans
cream cheese
shredded cheese (use for both pasta and taco salads)
Parmesan cheese
sour cream
thin spaghetti
panko
tortillas
frozen peas
olives (one large can, for both salads and pasta)
broth, turkey or chicken
white wine
vinegar
flour
salsa

Menu Week 11/20/11

Well, this wasn't the best week for cooking, but I did my best. We didn't really eat in a lot this week, but what we did eat was wonderful. We ate out Monday, for my birthday, then ate at the neighbors another night, then I was gone another night, so CJ made freezer pizza.

Meal One: Chile Colorado and Bean burritos
Meal Two: Butternut Squash Soup with Croutons

Recipes

Chile Colorado Burritos
now this, of course, you could just use burger meat with taco seasoning for this, but I had the chile colorado in the freezer, so that is what I used. To make the chile colorado...using pressure cooker on high brown stew meat dusted with salt, pepper and flour. Once browned a heafty coating of chili powder and one large can of el Pato and enough water to just cover meat. Seal on lid and lower heat to medium once you hear the CHCCH, then let go about 20-30 minutes.
For burritos, layer meat, beans (refried or black), cheese, sour cream, lettuce, onion, tomato and olives. Fold and enjoy!!

Butternut Squash Soup
1 onion, chopped
1 T butter
1T olive oil
1 clove garlic, pressed/chopped
1 butternut squash, med-large, peeled and cubed (the larger the squash the thicker the soup)
2-4 sprigs of fresh thyme
4 c chicken broth
salt/pepper

In dutch oven, heat butter and olive oil over med-high heat. Add onion, salt and pepper and let soften about 5 minutes, add garlic and thyme 30 seconds. Add squash and chicken stock, then bring to a boil, lower heat to simmer and cover 20-25 minutes.
Remove thyme sprigs and use immersion blender to whiz soup to a smooth consistency. If you do not have an immersion blender, then you should let the soup cool a little then add it in half batches to the blender. Then return the soup to pot and place back on burner to bring up to temperature.....GET and IMMERSION BLENDER!! The original recipe calls for 1/2 c cream at the end, but I almost always forget and I have never missed it.
Top with croutons...

Homemade Croutons:
day old bread
olive oil
spike
pepper

Using the remaining slices of the bread you cooked earlier this week..hint hint. Chop bread into cubes then toss in bag with a drizzle of olive oil, pepper and spike (salt sub.). Close bag and shake it like you mean it.
Place seasoned bread cubes on foil lined baking sheet and place in oven at 400 degrees for 20 minutes..checking after 15, then 5 then another 5 minutes if needed. I think I just turned the oven off at 20 minutes and them in there for the next ten minutes while I finished the soup. This whole process should be done when you have put the lid on the soup pot, then it all comes out at the same time.

Shopping List
Stew Meat
butternut squash
onions
tomatoes
lettuce
thyme
garlic
sour cream
shredded cheese
olives
chicken broth
el pato
chili powder
spike
day old bread
tortillas

Menu week 11/13/2011

While the husband is away, the wife will...go vegetarian..what?
So it seems like such hassle to cook for one and actually take out meat. I can't seem to find the energy for that one, so I went super veg-a-holic. However, my mom made me a soup with some turkey sausage in it, but had it been me, I would have skipped that part, with all the thawing and whatnot involved.
So the lettuce soup is funny. My mom's friend gives her lettuce from the garden, but it's hearty bitter salad lettuce, so she started adding it to soups. I thought it was a little strange, but she swears by it, so she whipped up a batch and what do you know...it is delicious, of course. She usually makes it more cream based, but she thinks I'm a health nut...you know with all my wheat breads and all, so she went broth based instead, which I do prefer.
I think cooking for one can be super fun, but you have to be a leftover kind of person...for real!!

Meal One: Squash and black bean enchilada casserole

Meal Two: Stir fried Ginger veggies over couscous, twice this week

Meal Three: Big C's lettuce soup!!! (big C is my mom, little C (me)) get it!!

Recipes

Squash and Black Bean Enchilada Casserole
1 acorn squash, cooked and mashed...see note
1 can black beans, drained and rinsed
1/2 c onions diced
2 cloves garlic
1-2 T taco seasoning
1 can diced tomatoes, drained
1 c enchilada sauce
corn tortillas
up to 1 c shredded cheese, your choice cheddar, pepper jack. etc

In skillet heat small amount of olive oil over med heat. Saute onion 3-5 minutes, add garlic for another 30 seconds then taco seasoning. Add beans and mix together, remove from heat.
In greased, or sprayed, casserole pan place 1/4 c enchilada sauce, to coat the bottom. Add a layer of corn tortillas, then 1/2 of each of the following in this order, squash, bean mixture, tomatoes, enchilada sauce and cheese. Repeat in the same order starting with a layer of corn tortillas.
Place in 350 degree oven for 20 minutes. Yummy!!

Note: there are many ways to cook a squash, but the new way I found that is amazing is in the pressure cooker. Cut the end off the squash, then cut in half and remove seeds. Place steaming tray on the bottom of the pressure cooker and place squash inside, skin side down. Add 1 1/2 c water to pot the place lid on, then cook on high. Once the thing goes, CHCHCH, turn it down to medium for 7 minutes. Place under cold water to help release pressure and it will be perfect.

Stir Fried Ginger Veggies

Any mixture of the following, a small handful of each.
Asparagus, broccoli, red pepper, cauliflower, carrot, onion and edemame
grated ginger.
1 c couscous
1 c water

Add a small amount of oil to a large skillet over med-high heat. Add in all veggies, stir fry for about 5 minutes. Then lower heat to about med, add 2 t ginger and 1/2 c water, then let steam for 2 minutes. Turn heat back up and toss veggies a couple times.

Place 1 c couscous and 1 c boiling water in bowl and top with lid or saran wrap, let set 5-10 minutes.

Serve with Braggs or soy sauce, chili sauce and Sriracha

Big C's Lettuce Soup
1/2 lb ground sausage
1/2 diced onion
1 carrot diced
1 small head of broccoli chopped
1 stalk celery
1 can stewed tomatoes, broken into smaller pieces
2 cans chicken broth
serveral hands full of shredded hearty lettuce

In dutch oven type pot brown sausage over med-high heat, add onions, carrots and celery about half way through cooking the sausage. Add tomatoes, broth, broccoli and lettuce. Bring to a boil, then lower heat and let simmer, partially covered for about 15 minutes. Add salt and pepper to taste.

Shopping List.
turkey sausage
acorn squash
onions
carrot
celery
broccoli
grated ginger
garlic
stir fry veggies
black beans
stewed and diced tomatoes
hearty lettuce, red leaf is good, or kale would be good too
chicken broth
couscous
corn tortillas
enchilada sauce
cheese
taco seasoning

Menu Nov 6-12

Seems like a light cooking week, but read on and see I made some bumbles and fixed them for you. Okay so in all actuality I made this tortellini dish by accident, but it ended up being really good, even as leftovers. But I think that is how some of the greatest meals made are created on a whim. I also finally used up all of the pea puree from last week, that stuff was awesome it just kept going. To be completely honest, we did not eat the soup and tomatoes together (though I think they would have been much better that way, thus the reason that they are set up together.) I made the tomatoes on Halloween and time got away from me, so we ate those and a hot dog...yummy right. Then the soup night I was wishing I had a little something more, so instead I ate too many chips. Therefore, for my loving readers, I give you the meal together, and make my dream come true.

Meal One: Tortellini with Sausage and arugula

Meal Two: Green Chili Soup with Stuffed Tomatoes

Recipes

Tortellini with Sausage and Arugula
1 lb tortellini
Italian sausages or bratwurst (turkey)
fresh arugula
Jar of spaghetti sauce, heated
Parmesan cheese

In skillet, put a small pat of butter or olive oil and add sausages over med heat. Sear sausages on all sides for about 5 minutes, then add a small amount of water and cover skillet to simmer about 10 minutes.
Meanwhile, boil water in large pot. Add tortellini, cook according to package, about 2-3 minutes.
Plate tortellini, top with a layer of arugula then top that with sliced sausages and sauce. Sprinkle with Parmesan cheese.

Stuffed Tomatoes:
2 hot house tomatoes
1/2 c bread crumbs
3/4 c pea puree (or 1/2 c Parmesan cheese, chopped parsley and basil, and a little olive oil to hold it together.)

Preheat oven to 425. Slice tops of tomatoes off and discard, then using a spoon, dig out the center of the tomato. Make sure all the seeds and "slime" are out.
Place tomatoes in baking dish and stuff with mixture. Sprinkle tops with additional Parmesan cheese and bake 20 minutes.

Green Chili Soup:

3-6 roasted new Mexican green chili's (canned roasted green chili's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chili's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese, tortilla chips and sour cream.

shopping list
Turkey Sausages, Bratwurst are what I used
onions
potatoes
garlic
tomatoes
arugula
basil & parsley
new Mexican green chili's
fresh tortellini
chicken broth
1/2 & 1/2
sour cream
Monterrey jack cheese
Parmesan cheese
your favorite spaghetti sauce
tortilla chips

In store for next week.
Butternut squash soup
squash and black bean enchilada casserole.
stir fried veggies over brown rice