Holiday Leftover Recipe Roundup


Potato Chive Fritters

You have a fridge full of leftovers.  If you are like me, you made extra food on purpose so there would be a fridge full of leftovers.  Don’t pass up the opportunity to make a batch of stock with your turkey bones, ham bones, or beef bones.  Throw it all in a big pot with a few veggies and water and you’ll have stock in your freezer for months. Click on the chicken stock recipe link below for more details.  Here are some ideas for your leftovers!

Turkey Macaroni Bake

Ham and White Bean Soup

Ham and Egg Pies

Turkey Croquettes

Potato Chive Fritters

Savory Meatloaf with Leftover Stuffing

Creamy Cauliflower Bake

Making Chicken (or Turkey) Stock

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Happy Thanksgiving!

Here is a collection of my favorite Thanksgiving recipes for 2015. Enjoy! 


Apple Cider Brined Turkey



Turkey Roulade with Prune and Pine Nut Stuffing


Classic Brined and Roasted Turkey


Herb Marinated Turkey with Toasted Bread Salad


Holiday Turkey Roulade 


Vegan Mushroom Sage Stuffing


Herb Garden Stuffing


Wild Rice Stuffing 


Creamy Whipped Butternut Squash


Spiced Moroccan Yams 


Simple Cranberry Orange Sauce 


Balsamic Glazed Delicata Squash 


Spicy Caramelized Squash 


Spinach Salad With Oranges and Bacon


Orange and Fennel Salad 


Company Cashews


Freeform Apple Pie 


Classic Pumpkin Pie 


Mini Pumpkin Cheesecakes in Mason Jars 




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Herb Marinated Turkey with Toasted Bread Salad


This succulent turkey starts out with an easy marinade of fresh herbs, oil and lemon. Next, it marinates for 24 hours and is then roasted, breast-side-down for extra juiciness. The best part?  It’s super easy to make!  Toasted bread salad is a lighter, earthier version of stuffing. Rather than being soggy, it has an irresistible, chewy texture a bit of crunch from toasted hazelnuts, and a bit of sweetness from dried currants. Make it vegan by substituting veggie broth for pan drippings.

For the Turkey:

  • 1 18-24lb. turkey, thawed, rinsed, and patted dry.  (It can take up to 5 days for a turkey to completely thaw in the fridge, so plan accordingly!)
  • 2 C. fresh parsley, chopped
  • 1 C. fresh dill, chopped
  • 3 cloves garlic, minced
  • 1/4 C. fresh rosemary leaves
  • 1/4 C. fresh thyme leaves (a few stems are ok)
  • 1/2 C. fresh marjoram leaves
  • zest of 2 lemons
  • 3 t. salt
  • 1 t. pepper
  • 1/2 C. olive oil


Prepare the turkey for the marinade by rinsing it all over with cold water and then patting it dry with paper towels, inside and out. Combine all the herbs, salt, pepper, and oil in the food processor and pulse it into a pesto-like consistency.


Use your hands to loosen and lift the skin that covers the breast and legs of the turkey.  Rub the marinade all over the turkey, under the skin, inside the cavity, top and bottom.  Use up all the marinade.


Place some of the herb stems, or any extra herbs you have, and the zested lemons, cut in half, into the cavity of the turkey.  Cover the turkey tightly with plastic wrap and place it in the fridge overnight. Bring the turkey out of the fridge one hour before roasting to bring it to room temperature.


Wipe the excess marinade off the top of the turkey so it doesn’t burn. Place the turkey, breast-side up, in a roasting pan with a v-shaped rack.  Preheat the oven to 450 degrees. Cross the legs one over the other and secure them with twine. Roast for 30 minutes.  Reduce the oven temperature to 350 degrees.  Turn the turkey completely over, breast-side down.  Continue roasting for another 2-3 hours, depending on the size of your bird. The temperature of the breast should be about 165 degrees.  The problem is, that the turkey will continue to cook for twenty to thirty minutes after it comes out of the oven, so I usually take it out of the oven when the temperature is at 155 degrees. (please follow USDA guidelines if you feel more comfortable) When the turkey is done the legs will be pulling apart from the bird and the juices will run clear. Let the turkey rest, covered in foil for at least 1 hour before carving. Reserve the pan drippings for the bread salad.

For the Toasted Bread Salad:

  • 1 loaf of crusty Italian or French bread, day old
  • olive oil
  • salt and pepper
  • 1/4 C. dried currants
  • 1 1/2 C. celery, chopped
  • 1/2 white onion, diced
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 T. dried sage
  • 1/4 C. marsala or sherry
  • 1/2 C. hazelnuts
  • 1/2 C. turkey pan drippings or veggie broth
  • 1/4 C. freshly squeezed lemon juice
  • 3-4 C. fresh baby arugula

Heat the oven to 350 degrees. Slice off most of the crust of the loaf of bread, then tear it into bite-sized chunks. Place the bread in a single layer on a baking sheet. Drizzle it with olive oil and sprinkle with salt and pepper. Bake until the bread is toasted but still chewy, about ten minutes.


Cover the currants with hot water to soak and plump while you cook the veggies. Heat a teaspoon of olive oil in a skillet over medium-high heat. Saute the celery, onion, and shallot until softened, about 8 minutes.  Add the garlic and sage and cook one minute longer. Stir in the marsala and cook until the liquid evaporates, about two or three minutes.  Remove from heat and place the veggies into a large bowl.  Toast the hazelnuts in a dry pan until they begin to release their oils and start to turn golden brown.  Remove from heat and coarsely chop.  Toss the bread with the veggies, nuts, drained currants and arugula. Pour the pan drippings and lemon juice over the bread and toss to combine.  Taste for seasoning.  Pack the mixture into a baking dish.  Give it one more drizzle of olive oil.  Bake until heated through and toasted and golden brown on top, about 15-20 minutes.










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10 Things You Can Do Today To Get Ready For Thanksgiving



The key to a low stress holiday is to plan ahead and do as much as you possibly can BEFORE the big day.   It’s pretty much humanly impossible to do the entire Thanksgiving dinner in one day.  Here is a handy list of things you could do NOW to reduce your work load later.

10.  Order your turkey.  Call your local natural food store, or meat market and order your fresh, free-range turkey.  You don’t want to be stuck with a frozen-solid factory bird! Here is my recipe for classic roasted turkey. 


9.  Print or clip all the recipes you will need for the meal.  Organize them into a folder or plastic sleeve.  Highlight all the non-perishable items that could be bought ahead.

8.  Shop for all the non-perishables.  Today is a great day to go out and pick up all things that can be bought ahead like dry herbs and spices, canned items, and dry mixes, beverages, or even long-lasting produce like squash and potatoes.   Crossing as much off your list as you can now will save time later.  When you get home, don’t put it all away in your cupboards.  Keep the items in a box in a closet or garage so that you don’t have to search for them among the Lucky Charms later.

7.  Make your pie crust, roll it out into circles, and layer between sheets of parchment paper.  Roll it up just like a store-bought crust, wrap in plastic and freeze.  When you’re ready to make your pies, just thaw and unroll!   If you have time, you can make whole pies, wrap them and freeze them.  Instead of thawing and baking, bake them from frozen, just add extra baking time. Here is my pastry crust recipe.  Here is my pumpkin pie recipe.

6. Make turkey stock with purchased turkey legs or wings.  Freeze for use in gravy and stuffing. Here are my tips for making stock.

5.  Make your cranberry sauce and store it in jars in the fridge.  Here is my recipe for Simple Cranberry Orange Sauce.

4.  Make your homemade rolls, wrap and freeze them unbaked.  Here is a link to a great recipe for Parker House Rolls from Food Network 

3.  Wash and iron your good napkins and table cloth.  To store your tablecloth without creases, lay it on top of a towel and roll it up.  Keeping it in a roll will help keep the creases at bay.

2.  Polish silverware (if you’re lucky enough to have silver or silverplate flatware), inspect your china and glassware for chips and cracks.  Decide what serving pieces you will use and determine whether you might need to purchase any bowls, platters, or serving spoons.  Do you have a gravy boat?  If you’re hosting Thanksgiving you need one!

1.  Call your family and guests to confirm that they will be joining you for dinner.  Ask them to bring things like wine, beer, and pre-dinner snacks.


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Pasta Fagioli


Sicilian pasta fagioli (pasta soup with beans) is very, very simple. It is peasant food at it’s best.  You don’t complicate it with a bunch of extra veggies.  Some carrots, maybe.  This soup is all about the flavor of the broth. It’s hearty and healthy, and extremely comforting. It’s also very inexpensive to make. Be sure to serve this with lots of grated parmesan or pecorino for sprinkling on top. To make this soup vegetarian, I use Better Than Boullion’s Vegetable Base.

For the broth:

  • 1 T. olive oil
  • 1/2 yellow onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, chopped
  • 1/4 t. red pepper flakes
  • salt and pepper to taste
  • 1/2 C. fresh Italian parsley leaves, chopped
  • 2 t. tomato paste
  • 2-3 medium sized tomatoes, chopped
  • 1/2 C. dry white wine
  • 4 C. vegetable or chicken broth (or 4 C. water + 2 t. Better than Boullion)

To finish the soup:

  • 1 large carrot, peeled and sliced into coins or half rounds.
  • 1 can of large pinto beans or cranberry beans, rinsed and drained
  • 1 lb. ditalini or other small pasta, cooked according to package directions, and drained
  • grated parmesan or pecorino (sheep’s milk cheese) for sprinkling on top

Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the onion, celery, carrots, garlic and red pepper flakes.  Season with salt and pepper, and stir occasionally. Cook until the onions are translucent, about five minutes. Add the parsley and the tomato paste. Increase the heat to high for one minute, stirring, to caramelize the tomato paste. Add the tomatoes and the wine, scraping to loosen the caramelized bits on the bottom. Reduce the heat to medium-high. Add the broth. Bring to a boil and cook until the vegetables are very soft, about 15 minutes. Strain the broth into a clean pot through a fine mesh sieve. Press on the solids to extract as much broth as possible. Bring the strained broth back to a boil and add the sliced carrots. Cook for about five minutes, then add the beans, and cook five minutes more.  Stir in the cooked ditalini and garnish with cheese. Serve with lots of crusty bread.

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Mini Pumpkin Cheesecakes In Mason Jars

These are so yummy and easy to make!  They can be made the day before and stored in the fridge.  What a great dessert for a dinner party, your guests will be surprised and delighted by these.  Makes 8.

  • 2 C. graham cracker crumbs
  • 1/2 t. cinnamon
  • 4 T. melted butter
  • 3/4 C. Sugar
  • 2 8oz. packages of cream cheese, softened
  • 1 t. vanilla
  • 1 1/2 C. pumpkin puree
  • 3 eggs
  • nutmeg for garnish
  • 2 C. sweetened, whipped cream (1 1/2 C. whipping cream + 2 T. sugar)

Combine the graham cracker crumbs, cinnamon, and butter in a bowl.  Divide the mixture evenly among 8 jars.  Tamp it down with a spoon or the rounded end of a wooden tool like a muddler.  In a standing mixer, beat the cream cheese, sugar, and vanilla until fluffy.  Add the pumpkin and eggs and beat until smooth.  Divide the batter evenly among the jars, leaving at least 1/2 inch of room at the top.  Sprinkle the tops with a little nutmeg.  Heat the oven to 350 degrees.  Meanwhile bring about 6 C. water to a boil.  Place the filled jars into a roasting pan and pour the boiling water into the pan to create a water bath.  Be careful not to get any water inside the jars.  I find this is easier to do if I pull the oven rack partway out, set the roasting pan on it and pour the water in.  This way I don’t have to move a pan full of hot water from the counter and risk scalding myself.  Bake for about 50 minutes, or until set.  The cheesecakes will rise up and crack on top, sort of like a souffle, then they will shrink down.  When they are cool, place them in the fridge.  Serve cold with the whipped cream and another dash of nutmeg on top.  These are meant to be eaten right out of the jar.

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Pumpkin Bread

Fall is in the air, and that means time for pumpkin bread.  The aroma that fills your house when this bread is in the oven is enough reason to bake it.  It tastes pretty good too.

  • 2 C. sugar
  • 1 C. brown sugar, packed
  • 1 C. canola oil
  • 4 medium eggs (or 3 large)
  • 2 C. solid pack canned pumpkin
  • 3 C. flour
  • 1/2 t. ground cloves
  • 1 1/2 t. cinnamon
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/2 t. baking powder
  • 1 t. vanilla
  • 1 C. golden raisins

Preheat the oven to 350 degrees.  Butter and flour two 9 x 5 loaf pans.  In a large bowl combine the sugars and oil with a wooden spoon.  Add the eggs and pumpkin.  Stir just to incorporate.  Add half of the flour, the spices, baking soda, salt, and baking powder.  Stir in the vanilla.  Add the rest of the flour and the raisins.  Do not over mix.  Stir with the spoon just to combine.  Pour the batter into the prepared pans and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.  Let the loaves cool for about 10 minutes before turning the loaves out onto a wire rack.  Let the loaves cool for at least 30 minutes before slicing – if you can stand it that long.

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