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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This beef short rib and noodle soup is perfect for winter. It’s rich, savory, and full of comforting umami. It is braised for hours, filling the kitchen with the wonderful hygge we so long for during nesting season. Yet a healthy dose of ginger gives it a pop of brightness during the season of dark grey. It is also full of collagen, elastin, and chondroitin, to help support our joints – always appreciated in the cold days of winter!
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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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It’s fall, and that means 2 Acre Farm is bringing their wide selection of pumpkins to the Culver Farmers’ Market. They’ve already nearly sold out this year, but I did manage to snag a couple of Long Island Cheese pumpkins. While most folks decorate for a few weeks and then toss their pumpkins, these guys are delicious. So, when life gives you pumpkins, make soup! Pumpkin and sausage soup
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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!
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 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
Chad’s Crockpot Philly Cheesesteak
I’ve had Philly Cheeesesteak Sandwiches in many places, though ironically never in Philly… Nonetheless, the combination of beef and cheese with a flavorful au jus, peppers, and onions is certainly a winner.
My version uses the slow cooker to braise the steak all day. Then you can simply assemble and broil the sandwiches and be eating in just a few minutes. Continue reading