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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We actually had a little bit of time for family Sunday afternoon, and, while chilly, it was a beautiful day. So, we made a fire and some potato soup!
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| Prep Time | 15 minutes |
| Passive Time | 1 day |
| Servings |
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Today is National Soup it Forward Day. We are encouraged to celebrate community, friendship, health, and, soup, by making an extra-large batch of our favorite homemade soup, then delivering it to unsuspecting friends and neighbors who need a little pick-me-up and appreciation. In celebration, I’m posting my Four Cheese Cheeseburger Soup recipe that I created for our farm‘s Weeklyish Newsletter.
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Baked Oatmeal for Breakfast means you can work ’till lunch! Yum!
I love the flavor of oatmeal. But I loathe its texture. And texture is an important thing! So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it. But, when I did, I could see what all the fuss was about!
Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you. It’s great for breakfast before heading out to cut firewood on a chilly day. Continue reading
Yummy, sticky, sweet, spicy… Pecan Rolls!
I wish I could make pecan rolls as good as Joann McCormack, “The Cinnamon Roll Lady.” Alas, I must limit myself to those little sticky plops of ambrosia to summer, when I can get them at the Tuesday evening Culver Farmers’ Market. Mine, though, are still pretty durn sticky-good. My version is also easy and quick to make. I can put it together in time for breakfast even on a busy Sunday with parade, chapel, or other commitments. Continue reading
Make and refrigerate (or freeze) a large quantity of brioche dough, and you can make a wide assortment of fresh goodies in little time
Things have been a bit really crazy lately, allowing not so much time to cook, let alone bake. Yet the ducks kept laying eggs, even as the days get shorter and colder. Normally they would have slowed nearly to a stop by now. The result? I’m running out of egg storage space!
So, on a stormy Sunday with no work duties(!) and a lot of studying to do, I decided to do something about it. I made up about a 4 1/2 pound batch of refrigerator brioche dough!
Brioche is a (very) enriched bread dough, with lots of egg and butter, and sweetened with a bit of honey. It’s often baked in a typical loaf shape, but can be substituted for challah, made into cinnamon rolls, or beignets filled with chocolate or jam (though that requires deep frying, a mess I seldom want to deal with). Continue reading
Mom’s Chocolate Zucchini Cake
Another round in the Great Zucchini Conundrum of 2017… I remembered back to the late 1980’s, when my mom made a very popular Chocolate Zucchini Cake. She is at home recovering from rotator cuff surgery, so I gave her a call. It took her a bit to dig up the recipe, but she did!
Blueberry Buckle
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
Black Iron Black Raspberry Cobbler: a decadent celebration of early summer, baked in a cast iron skillet.
Nature provides us with many wonderful and important things. Among the most important are oxygen and wild black raspberries. Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries. Yes, that’s in title caps intentionally.
Picking them is a metaphor for life. Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick. But the reward is wonderful. This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife. I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading