Month: November 2014

You know what happens when a few people cancel at the last minute for Thanksgiving? Lots of leftovers, that’s what! This is a good thing. Leftover cooked turkey is wonderfully versatile. You can put it in soups, tacos, chili, sandwiches, or make something like this, a hearty turkey casserole. Continue reading “Sweet Potato, Mushroom, Leftover Turkey Casserole”
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This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called “mulligatawny“. It couldn’t be easier to make; you start by cooking some onions, carrots, celery, and yellow curry powder, add stock, apples, rice, cook for a bit, then stir in the chopped cooked turkey. Drizzle a little cream in at the
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Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers! Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled
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Have you come across “Kabocha” squash in the market? It’s a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. Typically the outer skin is forest green, though some varieties are sunset orange and red as well. Continue reading “Roasted Kabocha Squash Soup” » SimplyRecipes.com
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My father loves cranberry sauce. I think he looks forward to Thanksgiving just because he knows his slices of turkey will come with a generous serving of cranberry sauce on the side. Cranberries are only available fresh for a few months starting in October, so he’ll stock up in the fall and freeze several bags. When
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One of my favorite sides to any holiday meal is roasted root vegetables. Parsnips, carrots, rutabagas, beets, sweet potatoes—they’re all so good! Root vegetables have a lot of natural sugars in them which caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. So, starchy they may be, but they
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If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old confronted with liver and onions. Such then, is the sweet satisfaction of seeing this dyed-in-the-wool brussels sprouts avoider pick these roasted emerald jewels out of the pan and munch
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When I first started collecting family recipes, the one I really wanted to know was how my mother made her roast turkey, it was so good! The turkey breast was never dried out, but always tender and full of flavor. Her method? First she buys the best turkey she can (organic, free-range, etc.) and then she cooks the
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I was in New England a few weeks ago, at the height of apple picking season. I’m guessing they’re all down now, but our apples here in Northern California are at their peak. There are so many great varieties in the market to choose from! We first posted this recipe in 2006, during another trip
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It’s the season for butternut squash! The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives. Butternut squash can be a challenge to cut raw (see our easy how-to here), it’s so much meatier than mostly hollow pumpkins. Continue reading “Butternut
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