Turkey Casserole

A turkey casserole based loosely on turkey tetrazzini

So many ways to use a turkey… But it’s winter, and comfort food is in order. Carbs, cheese, AND tryptophan, all in one dish! This casserole is loosely based on turkey tetrazzini, and was made with shredded turkey meat picked off the bones after making turkey stock. Of course, I used some of the stock, too.

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Lamb Tagine with Blackberries and Dates

Lamb Tagine with Blackberries and Dates, almonds, onions, garlic, ginger cinnamon, corriander, honey, and orange zest
Christmas Eve found us retreating inside, close to the wood stove, as the -35 F wind chill and blowing snow made outdoor activity rather unpleasant. But, if you have a wood stove and time to hang around it, you can do all sorts of fun cooking. On this day, I made a delicious lamb tagine with freeze-dried wild blackberries we foraged this summer, and dates from the pantry.
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Chipotle Chicken and Wild Rice Stoup

chipotle chicken and wild rice stoup (a soup as thick as stew)

Like most folks, we’re struggling a bit financially right now. But we also want to eat well, with some comforting winter food to tide us over the dark months. Stoups – thick, hearty one-dish meals that fall somewhere between a stew and soup – are among my favorite winter concoctions. They’re delicious, comforting, and fill the house with wonderful aromas while they cook. They also play well with improvisation. This time, I improvised a smokey, somewhat spicy, chipotle chicken and wild rice soup.

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Spicy Smokey Spatchcock Chicken

Dinner plate featuring spicy smokey spatchcock chicken

I’ve had a lot of pizza since I started the Pie of the Week project. While it has been rewarding and I’m nowhere near done with the project, I wanted to do something more creative with the Roccbox pizza oven. I also needed to clear space in the freezer for lambs headed to the butcher this week. There was a whole chicken from Jim and Peggy Metz at the Culver Farmers’ Market in there, taking up space. So, I decided to see how a spatchcock chicken would turn out in the Roccbox.

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Ground Beef Ragu

Ragu Calzone
A ragu is an Italian sauce or stew, made with tomatoes, ground meat, vegetables, and wine, and cooked for a very long time.  Blognese sauce is a variation on a ragu that most of us are familiar with – though, in that case, a specific regional variation that is a bit heavier on tomato than most.

Ragus are frequently used with pasta, especially spaghetti.  But they can go on just about anything.  Or, in the case of this week’s Pie of the Week, in anything, or at least a calzone.  They are rich, hearty, and full of flavor!
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Pasta with Grilled Lemon Asparagus

Tricolor rotini pasta, grilled lemon asparagus, roasted red pepper

Pasta with Grilled Lemon Asparagus

After a late start, the asparagus harvest this year has been great!  But after grilling, air frying, sauteing, and roasting, plus Cream of Asparagus Soup, it was time to celebrate asparagus with something a little unexpected.  How about pasta?  And let’s grill it for good measure!  And lemon sounds like it would brighten things up a bit!

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Tromboncini Fajitas

Fajitas made with Tromboncini Squash

Tromboncini Fajitas

I really love tromboncini squash.  And, we’ve had quite a surplus from the garden this year.

So, pondering what to make for dinner, and looking at tower of squash, then looking at the onions I had just harvested, then over at the stack of lugs filled with peppers, the muse hit me with fajitas. Continue reading

Pizza Stuffed Zucchini Boats

Pizza Stuffed Zucchini Boat

Pizza Stuffed Zucchini Boat

So, I wanted something a little different for the daily zucchini adventure today.  Something a bit more filling.  Something savory and rich.  And I enjoyed the squash and Italian Sausage flavor combination from my Rotini Tromboncini the other day.

Well, our main zucchini variety is Costata Romanesca, an Italian heirloom variety that we really love.  Italian zucchini, Italian sausage….  What could be more faux-Italian (yet really American) than pizza? Continue reading

Zucchini Pancakes

Zucchini Pancakes with wild blackberries

Zucchini Pancakes with fresh wild blackberries

Back to creative outlets for our zucchini glut.  Zucchini for breakfast (or brunch)!  Pancakes are an underutilized food group.  They can be savory or sweet, salty or caramelized.  Eggy, floury, or, in this case, loaded with zucchini.  This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!).   Continue reading