- 1 large butternut squash, peeled, seeded, and cubed
- 2 cloves garlic, minced
- Olive oil
- Small amount of water
- Salt and pepper, to taste
- Parsley flakes
- Parmesan cheese
Bon Appétit!
Recipe for Butternut Squash Cubes:
Bon Appétit!
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These ideas for getting creative with leftover turkey might even inspire you to cook an extra bird, just so you can try them! In anticipation of Thanksgiving, I thought it would be helpful to offer some creative ideas for the turkey and the sides that will inevitably find their way into refrigerators across our great nation. The ubiquitous turkey sandwich is, hands down, the king of Thanksgiving leftovers. Let’s be honest, some folks don’t even wait until the next day, grabbing a roll, and piling some leftover stuffing, a few slices of turkey, mayo, and cranberry sauce, and then, jamming their grills during halftime of that last football game. (The slice of pumpkin pie chaser is absolutely optional. Apparently, turkeys are not the only things that get stuffed on this holiday.) The first four randomly selected recipes are from my files are followed by a list of not accompanied by actual recipes, but that are pretty familiar or that can be searched online. Hot Turkey Sandwiches
Open rolls and place the bottom halves on baking sheet – spread mayonnaise on each. Pour gravy on top of each and top with the turkey and cheese. Bake @400 for 10 minutes to melt cheese. Top evenly with the mesclun greens and a spoonful of the cranberry sauce. Spread gravy on the top halves of the rolls and press the sandwich pieces together. Pot-au-Feu à la Dinde – a simple version of turkey & vegetable stew
Turkey-Ditalini Soup
White Bean and Turkey Chili
White Bean and Turkey Chili served in a hollowed-out cooked butternut squash.Below is a list of other possibilities for leftovers from a Thanksgiving feast for you to enjoy.
Broccoli Cheddar Soup
6 tablespoons butter 2 pounds broccoli, keep stems and florets separate, cut in bite-size pieces 1 onion, chopped 2 cloves garlic, minced thyme, rosemary, salt, pepper - all to taste 4-6 cups chicken or vegetable stock 1-2 cups milk 4 tablespoons flour 1-2 cups grated sharp cheddar cheese Melt 3 tablespoons butter in large saucepan; sauté onions and broccoli stems until the onions are translucent; add garlic and thyme; sauté 1 minute; add chicken/vegetable stock. Simmer until the broccoli stems are tender. Whisk together the remaining 3 tablespoons butter with the milk and the flour to make a paste. Whisk paste into the soup; add broccoli florets ; simmer until the soup thickens and the florets are tender. Stir in the cheese to melt. My co-chef, Sal Bordonaro, and I wrapped up our cooking season at the Grand Island Library, courtesy of the Friends of the Library with our final demo for more than 40 guests.
Last night, we prepared stuffed zucchini squash, stuffed eggplant, stuffed peppers, accompanied by a delicious "Pasta with Vegetables and Chicken", all of which highlighted the abundance of the summer growing season. Many thanks to all the the attendees, who enjoyed a brief art lesson about the Italian artist Arcimboldo, whose fruit and vegetable faces provided a fitting theme for the evening. Also, it is with gratitude that I will be making a generous donation to the "Susan G. Komen for the Cure" organization, thanks to those who purchased copies of my book, "Sicilian with a French Accent." Earlier in the year, the MS Society, and the Parkinson's Foundation received similar gifts, courtesy of the kindness of the wonderful people in Western New York. Pain Au Chocolat (Chocolate Bread)
Pain au Chocolat is a French Viennoiserie roll made with a combination of yeast-leavened dough and a few chocolate sticks or chocolate ganache. Viennoiserie is perhaps the most recognized category of French pastry around the world, thanks to its flagship baked good, the croissant. This style of baking also represents a halfway point between the baker at the boulangerie, who exclusively bakes BREAD, and the artisan of the pâtisserie, who makes only PASTRY. The filled dough is rolled, baked, then served, ideally while still hot or warm. This flaky pastry can be bought at numerous French bakeries and supermarkets, and is the favorite after-school snack for French children everywhere. The recipe below uses mini-morsels of dark chocolate rolled up into refrigerated croissant or buttermilk biscuit dough. It can also be made with pieces of raw bread dough and is particularly delicious using frozen puff pastry, thawed and cut into squares. The general idea is to bake some good quality chocolate in your bread of choice, and enjoy! Pain Au Chocolat 1 can (8-oz) Pillsbury™ refrigerated crescent rolls ½ cup mini-chocolate chips or 1 4-oz bar of good quality chocolate, broken into small pieces 1 egg, mixed with 1 tsp water Granulated sugar Heat oven to 350°F. Separate dough into 8 triangles. Place a tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at the widest side of the triangle, rolling to opposite point. Shape each into the familiar crescent shape. Place on ungreased, parchment-lined cookie sheet. Brush egg wash on each roll; sprinkle with granulated sugar. Bake at 350°F. for 15 to 20 minutes or until golden brown. Serve warm. Happy Easter and A Blessed Passover to all!
I have used my tried-and-true sugar cookie recipe to make some bunnies for the holiday. This recipe makes about 70 mini-sized cookies. The cutter is seen with the cookies and measures about 2" across the bunny from front to back. ENJOY!! Sugar Cookie Cutouts 1 cup unsalted butter, room temperature 1 cup sugar 1 egg 1-1/2 teaspoon vanilla or almond - or flavor of preference 3 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt Cream together butter and salt, add egg and vanilla and mix. Mix dry ingredients together and add to butter mixture until blended. Roll dough to 1/3" thickness. Thicker cookies will be softer. Cut desired shapes and cook 8 minutes @@350. Cookies should not brown. Cool, frost, and decorate, as desired. Icing: 3-3/4 cups powdered sugar 3 tablespoons meringue powder 6 tablespoons warm water 1/4 teaspoon vanilla or almond extract Beat all ingredients until smooth. Divide into bowls and add desired food dye for decorating. Let dry thoroughly before storing. Vegetarian Shepherd’s Pie
This recipe uses dairy in the mashed potatoes, but, if you a looking to make a truly vegan version of this classic, you may substitute full-fat coconut milk or a nut-based milk product for the regular milk, and try Earth Balance Original Buttery Spread or your favorite non-dairy option for the butter. I enjoy the little “zip” achieved by adding a dash of Sriracha or cayenne. Omitting that “heat” will not diminish the flavor. If you are pressed for time and want to make this a day ahead, it reheats very well. Ingredients: 1 TBLS olive oil 1 onion, finely chopped 2 carrots, peeled and coarsely chopped 1-lb mushrooms of your choice, sliced. I used Baby Bellas, as they are “meatier”. 4-5 cloves garlic, minced 1-2 tsp dried thyme 1½ cups brown or green lentils 3 cups vegetable broth 1 TBLS soy sauce ¼ cup BBQ sauce of your choice. Sweet Baby Ray’s has some zesty choices -like Honey Hot, Kickin’ Bourbon, and Sweet ’n Spicy, among their many BBQ sauce varieties. Sriracha Sauce or cayenne pepper to taste – optional Preheat oven to 425°. Heat the oil in a large skillet over medium heat. Add in the onion, carrots, mushroom, garlic, and thyme; sauté for 6-8 minutes until softened and bits are browned. Remove from the pan and set aside. Return the pan to stove and add the lentils and vegetable broth. Cover and simmer for 25-30 minutes until the broth is absorbed and the lentils are al dente. While the lentils cook, prepare the Garlic Mashed Potatoes below. Add the vegetables back to the lentils, add the peas, BBQ Sauce, and the soy sauce. Heat the mixture through, and scoop the mixture into a casserole dish or oven-proof skillet, and arrange the mashed potatoes on top. Bake for 10-15 minutes until the pie is hot and bubbly around the edges. Garlic Mashed Potatoes 8 medium Yukon gold potatoes, peeled and diced 6 cloves garlic, minced 2 cup milks (non-dairy, such as soy or almond, if you are vegan) 2 tsp salt Cover the potatoes with water in a large pot; bring to a boil. Cook for 15-20 minutes or until fork-tender. While the potatoes are cooking, in a medium sauce pan, combine the garlic and milk. Bring to a simmer and cook for 10 minutes. When the potatoes are cooked, drain them and return them to the pot. Mash the potatoes, adding about half of the garlic and milk mixture. Mix, adding the remainder of the garlic and milk mixture until you reach your preferred consistency. If it is needs to be softer, add more plain milk. Season with the salt. It is always a pleasure to speak with Michelangelo Signorile of Sirius XM 127, and to his screener Matthew. I am very appreciative of the opportunity to share my cookbooks with them, and to have the chance to offer them again for sale here on this website.
Visit the PRODUCT page and follow the prompts to order "Sicilian With a French Accent " for yourself, or as gifts for your friends and family. $14.95 per book includes tax and shipping. Proceeds earned from the sale of books during the months of October, November, and December will be donated to St. Jude's Children's Research Hospital in memory of my mom for whom this book was written. Grazie Mille & Merci Beaucoup! Welcome to my website!
Please enjoy reading some of my previous blogs. You will find recipes and notes about my travels. For every book sold, a donation is made to one of these charities: January-March: The Parkinson Foundation April-June: The National MS Society July-September: Susan G. Komen For the Cure October-December: St. Jude Children's Research Hospital Thank you for visiting and stop by again! You may purchase copies of "Sicilian With a French Accent" @$14.95 each. Send an email to me at [email protected]. Please include your mailing address and the number of books you would like to purchase. Payment may be made on PayPal: [email protected] Grazie mille! Merci mille fois! Thank you!!!!! Buongiorno tutti! Here I am celebrating my Italian heritage! It has been a pleasure to be a first-time volunteer as "LA CUOCA" this week for the Italian Camp for Children held at the Randall Baptist Church in Williamsville, New York. Monday, we made Mini-Caprese salad skewers. Tuesday was COOKIE DAY! We made and decorated (AND THEN ATE) Sugar Cookies shaped like "L'ITALIA"! Wednesday, it was time to create a "Carrettino Siciliano" out of green and red peppers, cucumber slices for wheels, and then filled with fresh carrots and celery - served with dressing. Thursday, it's time to make RAVIOLI! Not real ones, but those made from a salt-map dough, filled with cotton-ball Ricotta, and left to dry to be painted another day. Friday, time to involve the moms and dads - so we are learning to make "gli sfingi!" - a Sicilian sweet made from a dough similar to cream puff dough, deep-fried and served with powdered sugar. See the website: www.italiancamp.com for more details. Grazie mille to Judi Mazziotti and the many volunteers who devoted this week to enriching the lives of children from the ages of 5-10 in Italian culture and heritage. VIVA L'ITALIA! |
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October 2023
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