Month: November 2015

Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey peas, and egg noodles. Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years. Continue reading “Turkey Tetrazzini”
0 Comments
Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long. I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as
0 Comments
There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings! As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is
0 Comments
Mashed sweet potatoes or garnet yams can always be found on our holiday or Thanksgiving table. Most often we make a double or triple recipe because everyone wants the leftovers! Usually we just bake them, scrape out the insides, and mash with some butter and brown sugar. Here’s the thing with sweet potatoes, they pair beautifully
0 Comments
Move over pumpkin pie, and say hello to pumpkin cheesecake! If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham
0 Comments
Just because it’s Thanksgiving doesn’t mean you have to roast a whole turkey. If you are only hosting a few people for dinner and you don’t want weeks of leftovers, you can just roast a turkey breast! (You can also make it in less than half the time of a whole turkey.) Continue reading “Chard
0 Comments
Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe? No? Well consider yourself blessed. I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before
0 Comments
Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe? No? Well consider yourself blessed. I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before
0 Comments
For so many years I loved beets but threw the beet greens away. Yikes! No more. This is a delicious way to serve greens, whether collard, kale, or beet. In fact, beet greens taste (and look) a lot like Swiss chard. Continue reading “Beet Greens” » SimplyRecipes.com
0 Comments
Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin. Continue reading “Spicy Pumpkin Soup” » SimplyRecipes.com
0 Comments
Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin. Continue reading “Spicy Pumpkin Soup” » Vegetarian Recipes | SimplyRecipes.com
0 Comments
Looking for a great holiday side? How about a drop dead delicious, healthy kale and squash sauté that is surprisingly easy to put together? Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and
0 Comments
Ingredients 2 tablespoons olive oil 1 whole chicken (about 3 1/2 pounds), cut into 8 serving pieces, skin removed 1/4 cup flour Bulb fennel (1 1/2 pounds), trimmed and sliced 4 cloves garlic, slivered 1 cup chicken broth 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon each rosemary, thyme, and pepper 1 can
0 Comments
Looking for a great holiday side? How about a drop dead delicious, healthy kale and squash sauté that is surprisingly easy to put together? Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and
0 Comments
Polish cuisine may be an obscure entry on the list of European culinary schools (at least when you ask some Americans about it). But despite this lack of name recognition, the dishes that this Eastern European nation had developed in the last millennia or so are damn tasty! But just like with any other given
0 Comments
Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it. Continue reading “Broccoli Cheddar Casserole” » SimplyRecipes.com
0 Comments