A few weeks ago I stumbled upon a mushroom and wild rice casserole by cookbook author and blogger Heidi Swanson. I didn’t have most of the ingredients for her recipe (actually, except for mushrooms I had almost none of the ingredients), the most obvious being the rice. Since I *try* to follow a gluten-free diet most…
Archives for November 2018
LEFTOVER TURKEY CURRY RAMEN
While there’s nothing wrong with a Black Friday turkey sandwich, try changing up those cold Thanksgiving leftovers. Put that leftover turkey in a soup – and better yet, a noddle soup! My ramen is far from traditional (using turkey stock as the broth base flavored with store-bought curry paste) but it comes together in 20 minutes. And…
SWEET POTATO TART WITH TOASTED OAT CRUST
I originally envisioned this recipe as a Sweet Potato Pie, which I did test, once, and then promptly remembered that I can’t stand making pies. I don’t like dealing with pie crusts, rolling them out, crimping the edges – it’s not something I enjoy. I decided on a tart instead, making a gluten-free oat and…
APPLE AND HERB DRESSING
Dressing (I call this dressing because stuffing suggests that it’s getting stuffed into a turkey) is hands-down my absolute favorite thing to make. The unmistakable, classic smell of apples, onions, celery and herbs in a butter-filled skillet signals the holidays have arrived. Don’t worry about the quantities of the chopped fruit and vegetables being exact. Dressing is very…
SAVOY CABBAGE PIZZA WITH BACON AND SMOKED MOZZARELLA
I can easily fall into a rut when cooking with cabbage. I make either a slaw…or some other version of a slaw. This week’s inspiration came by way of cabbage’s cousin, the Brussels sprout. What would I do with Brussels sprouts? I’d add bacon, so why not cabbage and bacon. Maybe include some carbs –…
CIDER-BRAISED TURKEY WITH BUTTER ROASTED BREASTS
I do not like roasting whole turkeys. I do not, and I never will again. Last November I posted my first Crate Cooking turkey recipe declaring why I’m anti-whole bird, the biggest reason being the breasts overcook and dry out before the dark meat is done. And for Thanksgiving I’m still cooking a bird that’s broken down…