Tag Archives: food

Stuffed

Late winter is my favorite season for baking. It warms the cottage while filling it with delightful aromas.

It was the last week of the month. With frozen, wet roads I had left the ranch only when necessary, so supplies dwindled. This is typical. I have seen hard times, so any day there is food is good and having choices is great! I take advantage of bargains and stock the freezer and pantry. Still, there was remarkable room in both.

That particular day I had to be especially creative. I was delighted to find all the makings for a pumpkin cheesecake pie – of all things! Hey, it includes all four food groups.

I gathered the ingredients and began making the crust. But when I went to roll out the dough I couldn’t find my rolling pin.

After exhausting every possibility I looked about for anything suitable for the task. Rolling the dough with a tall juice bottle, I mentally rummaged through lists of things I’d inadvertently left in Texas or Colorado last year.

I put the pie into the oven and began cleaning up. As I put things away I began to laugh. Without some extensive reorganizing I actually have no place for anything else. This cottage is stuffed full!

I know any time I need a rolling pin or baking sheets, I can walk 20 yards and borrow Kendra’s, but the situation made me deeply reflective.

Over my history I experienced some devastating losses. Yet, hard times taught three generations of my family to be resilient, flexible, inventive and most of all thankful for what we have.

It’s not my preference, but if I must I can fish and hunt. I know how to clean fish and dress out a deer, rabbit or fowl. More important, I adore growing vegetables and canning them.

Over the years, I learned to use a pair of forks or knives as a pastry cutter. A tall glass makes an adequate rolling pin as well as a cookie cutter. Since I needn’t make it anymore, a quart of yogurt provides me calcium and protein and a storage container as well. With friends I learned how to make cheese and delightful breads. Long ago, Moms passed their talents for making biscuits, tortillas and pancakes from scratch on to me. And hanging out with Kendra I recently learned to make candy.

Though some of my history is grievous indeed I’m glad for it all today. Because of hardships and heartbreaks, God and I are sufficient in all things. I am blessed indeed!

“I am not saying this because I am in need. I have learned to be content in whatever circumstances. I know how to survive in tight situations, and I know how to enjoy having plenty. In fact, I have learned how to face any circumstances: fed or hungry, with or without.” Philippians 4:11, 12 (The Voice)

 

*Image courtesy of ABSFreePics

All other images courtesy of Gigi @ A Warm Hello

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Saved Vegetable Beef Soup

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One thing that my limited budget affected is meat in my diet. I’m a fan of non-GMO, organic soy products, free range poultry, fish and organic cheese, but now and then I crave beef. Toward the end of the month supplies dwindled, so I made a pot of vegetable beef soup.

Without beef bones I used boxes of bargain beef broth from the emergency stash. My fresh veggies tasted less than great and the Great Value  beef (alleged) broth tasted like anything but beef – it was just plain yuk. I’m glad to know not to buy the product again.

I got creative and was delighted to not have wasted the food or my efforts. The friends that dropped by admired the end result so, my secret is secure.

Following is the recipe and the save I concocted. I’ve made it a few more times since with homemade stock, good boxed broths, Knorr Homestyle Stock or Knorr bouillon cubes (which contains less sodium than many other brands). Better Than Bouillon is also good.

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Since then I also discovered a culinary jewel at my local restaurant supply: Knorr Professional liquid Concentrated Flavor Base. Available in my area in Beef, Chicken and Vegetable, a 32 oz (946 ml) bottle makes 6.25 gallons. They’re gluten free, no MSG, store on the shelf even after opening, and easily dissolve. With 760 mg sodium per cup it’s less salty than bouillon cubes and quite tasty.

Saved Vegetable Beef Soup

Fresh vegetables chopped into bite-sized pieces:
6 celery ribs
6 medium carrots
1 large onion
Bell peppers (I prefer red, orange or yellow)
1 large potato (or 1 1/2 cups cooked rice)
1/3 large head finely chopped cabbage
3 large garlic cloves finely minced
Bunch fresh minced parsley leaves (to taste)
Cover with beef broth (or stock). When homemade stock is not available, use 2 – 3 boxes or hydrated bouillon cubes (omit additional salt)
Salt and pepper to taste

Simmer till vegetables are almost tender (about 20 minutes).

Once veggies are tender add:
2 cups cooked (or canned) beans; black beans (rinsed). Navy, cannellini, great northern or ceci (chickpea or garbanzo) beans are good and the liquid is great in soup.
16 oz frozen corn
½ small can (6 oz/170 g) tomato paste (avoid lumps and thin with some warm broth before adding), or a large can chopped tomatoes.

Stir and cook on medium heat till blended and heated through.

The save:

1 envelope onion soup mix
1 jalapeno or poblano, pasilla, or Anaheim (California or Magdalena) Chile, halved (remove before serving or chop, according to your preference)
Bunch cilantro leaves finely chopped (to taste)
Juice ½ lime (or more to taste). For extra flavor drop rinds in, but remove before serving).

Stir and cook on medium heat till blended and heated through. Remove lime rinds and peppers if desired and serve with crusty bread.

 

“Yes, you will be enriched in every way so that you can always be generous…” 2 Corinthians 9:11 (NLT)

Vegetable image courtesy Pixabay

 

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Eggsact Timing

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I get eggs from an obliging neighbor’s chicken coop whenever I can. We’re huge fans of hard-boiled eggs (yolks are rarely on for me), so eggs are a mainstay for fast, easy protein.

Knowing which are fresh can sometimes be tricky, especially with free eggs. We faithfully place eggs in water before cooking. Fresh eggs roll right to their sides. Good, but older eggs stand up or roll around. These are best for hard-boiling. If an egg rises to the top of the water or floats it goes away, preferably unbroken.

 

Yesterday I realized a carton had been in the ‘fridge for longer than I could remember. None lifted, so all were edible, but some moved faster than I like. Remembering Cole loves deviled eggs (okay, and inspired by the marvelous Victo’s post), as I went about other tasks, I boiled them and then deviled them.

Sprinkling them with paprika and finely minced parsley for a festive touch, they were so pretty at my kitchen coffee station, I thought to take a picture and went into the bedroom for my phone. Tickled because I rarely think to shoot a photo, I wanted to share the joy. First I texted Cole that they were there, to please eat them. I didn’t realize the time and the shop has been unusually busy so I didn’t think anyone would respond right away.

I’d already seen Cole earlier, and still hadn’t changed from my lounging flannels, when I heard the door open I delayed long enough to make the bed – I even set the pillows that usually stay on the arm chair in the corner unless I expect visitors. When I heard the door again…

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I returned to the kitchen. Instead of a plateful of eggs all dressed up for the photo, four halves remained. The guys were hungry and the eggs didn’t suck.

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Sometimes my plans go better than I expect. But hey, there’s still lunch, a snack and maybe even breakfast tomorrow.

Oh, and I still haven’t changed from my lounging flannels. Jus’ Sayin’.

To perfectly cook hard-boiled eggs that peel easily every time:

 

 

Cover room temp eggs under  2″ of water and bring to a full, rolling boil. Reduce heat, cover and simmer for 5 minutes then remove from heat. Let the pot stand (don’t lift the lid) for 10 – 20 minutes. Altitudes (or whatever) vary so you’ll have to figure out the best timing for perfect, yellow yolks. After ten minutes rinse one till it’s cool enough to peel and split. If the yolk’s done to your liking pour out most of the water, fill the pot with ice or ice water and let the eggs cool enough to handle – about 7 minutes.

Once cooled, crack the eggs and then roll them between flattened hands enough for air to get between the membrane and loosen the shell all around, then peel the shells off. Voila!

Quinn’s Deviled Eggs:

For 6 hard boiled eggs, 12 deviled eggs

Slice eggs in half placing yolks in bowl and arrange whites on a serving plate. Into yolks mix 2 tablespoons mayonnaise, with a splash of mustard. We like dijon, but brown or plain yellow prepared mustard is good. You may also like a little more mayonnaise. Be brave and experiment. Add salt and white pepper and mix thoroughly.

We like to grate a tablespoon of onion into the yolks, 1/2 teaspoon of sifted Coleman’s mustard, and a tiny splash of white balsamic vinegar or drops of lime juice. Be bold – find what you like best! Quinn also likes to add a hint of ground, prepared horseradish. Personally I think the horseradish is too many flavors for the pallet, but to each his own.

Pipe mixture into the whites (a zipper sandwich baggie with one corner cut off works) and sprinkle with paprika. I also add a tiny pinch of finely minced parsley during the holidays or chopped, fresh dill is delightful any time.

Advisory: Our family throws caution to the wind and typically prepares at least 3 dozen eggs for family gatherings – and they’re gone before we sit down to the table together.

“So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31 (NIV)

Eggs Freshness Test, Water video courtesy YouTube and HappyEggDelivery.com
Chicken image courtesy Pixabay

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Upgrades

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Erin and I started this morning laughing at ourselves.

More than ever we realized that as life changes some things remain the same:

A negative plus a negative equals a positive.

I intentionally leave things out of place to annoy myself so that I’ll remember to address that task. Obsessive almost to the point of Compulsive Disorder, for years this worked for me.

Erin and I both practice this technique but routinely pick up after one another resulting in, “where in blazes is my stuff?!

Everything Old is New Again.

Sure, shortly after I arrived here I yukked it up when Erin placed the vintage flip-calendar by the television set. I remember thinking, “She’s so old school. My cell is the best organizer ever…”

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Several forgotten appointments and two months later, we both appreciate the gleaming chrome calendar daily. And yet we only today noticed step-by-step instructions to operate the calendar that anywhere else would be intuitively obvious:

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After Two months of turning the calendar thrice daily (once away and then twice toward) it has become our daily inspirational reminder:

 

Food Processor

Making cole slaw for Sunday dinner, Erin asked Ellie to grate some baby carrots.
“No problem,I’ll have it in a minute.” the younger, techno-savvy sister replied. She immediately began taking the 1980’s food processor from the cupboard. Ten minutes later, she was still looking for one part to enable the grating device.
Meanwhile, Ellen wordlessly took the cheese grater from among the other vintage devices displayed on top of the cabinets and began grating the carrots with it.

Fifteen minutes later, Ellie called to Mom, “Where is the pin for the food processor?” After a few more moments Mom replied, “Honey, I haven’t used it in so long I honestly can’t remember. I just use the flat grater that’s in the utensil drawer”

From a few feet away Erin smiled silently as she put the completed slaw in the refrigerator.

From my seat at the island counter I swear I heard Erin thinking, “Wile E. Coyote, Super Genius.”

“History merely repeats itself. It has all been done before. Nothing under the sun is truly new.” Ecclesiastes 1:9 (NLT)

Images courtesy ABSFreepix and E.V.A. Lambert
Roadrunner Clip courtesy Youtube

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Easy Home-Style Tomato Basil Soup

I practice fasting often, not just during the Lenten season. Recently I took up a liquids-only fast, overlooking our exceptionally scanty pantry. Determined to stay on course, I examined the ingredients on a can of tomato soup. Shoving the idea of a toasted cheese sandwich deep down, I quickly noticed the villainous high fructose corn syrup was the second ingredient listed. I put the can back on the shelf and drifted to the refrigerator.

I considered the marvelous turkey vegetable soup I’d made from frozen turkey stock. Chunky with fresh veggies, it was not exactly liquid, so I returned to the pantry. On a different can of tomato soup, I noticed the first ingredient: “Tomato puree (tomato paste and water).” I fast-forwarded from there.

Grabbing a small can of tomato paste and I was off and running with sudden inspiration for a healthier alternative. The result is so fantastic I made it again the next two days. I would have prepared the soup even if I had received the revelation I’d sought ;).

The soup can be dressed up with cheese; I like a finely grated Italian blend of Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago (available even at Walmart) and cheddar is also delicious. Also good to add are sweet corn, tuna or any white, flaked fish, a cup of milk, cream, or yogurt (and crumbled bacon is fabulous when one is not fasting from meat). Plain soup makes a delicious stand alone light meal (with croutons, toast or a sandwich) anytime – but the soup is especially good during a liquid fast!

Easy Home-Style Tomato Basil Soup
Makes 3 – 4 servings, 3 servings approximately 158 calories. 4 servings approx. 210 calories

Ingredients:

1  6 ounce can tomato paste
1 1/2 teaspoons dried basil, rubbed
salt to taste
a few twists of fresh ground pepper blend
6 ounces sweet, red wine (I used a Cabernet Sauvignon. Pinon Noir or Moscato are also good)
2 tablespoons brown sugar
3 cups warm vegetable stock (bullion is acceptable, but don’t add extra salt)

Extra: finely grated cheese

Directions:

In a medium saucepan slowly brown tomato paste, basil, salt (if your not using bullion) and pepper, over medium heat. Stir constantly being careful not to scorch – you can’t over-brown the tomato paste and the darker, the better. As the paste thickens, gradually and slowly blend in wine in small increments. Continue browning paste and wine. Once the last of the wine is added also add the sugar.

Once all wine is stirred in, sugar dissolves and paste thickens again, slowly and gradually whisk in 3 cups vegetable stock.

Bring soup to a gentle boil and then remove from heat. Spoon into bowls, top with grated cheese and serve. Delicious!

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Black Eye Peas, Black Beans and Mixed Greens

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Snow in Dallas-Fort Worth! Two days ago we basked on the balcony in 70 degree sunshine! One thing I appreciate in North Texas is the unpredictable winter weather.

Maybe the open cabinet doors in the mornings (to prevent frozen pipes), had me wanting warm, rib-sticking and nutritious food.

With a little forethought (and a pantry stocked with dry goods), this recipe is easy to throw together and rounds off nicely with warm sourdough bread, cornbread or biscuits and some steamed spinach or mixed greens on the side (yum).

Black Beans and Black Eye Peas with Smoked Turkey

Cooking time 3 – 4 hours

Gather ingredients:

gather bk beans soup

1 ½ cups dry, black (turtle) beans

1 ½ cups dry, black eye peas

**1 smoked turkey wing, cut into sections or a smoked turkey leg**

1 large onion, chopped

½ teaspoon crushed red pepper (optional)

 

sm turk onionPlace onion and turkey in stock pot (and red pepper if desired). Cover with 6 cups water.  Bring to boil, reduce heat, cover simmer till meat falls from bones (approximately 2 – 3 hours).

 

As turkey stock comes to a simmer, rinse beans well.  **In separate pots, cover under water 2″, salt to taste, bring to boil and then remove from heat.  Cover, allow to stand till water absorbs, about 1 – 1 ½ hours.  Drain.  Add black beans to stock continue to simmer 1 hour.  Add black eye peas to stock and simmer till all beans are tender, about another hour.

Remove turkey from stock.  Separate meat from bones, gristle, skin, etc.  Return meat to pot.

(**Note:  Though stock will be gray colored from the black beans (so think twice about serving to new guests ; ), this recipe is best with two wings or legs, and 12 cups water and adding washed beans to cook in the stock.  Add black beans an hour before black eye peas.  Again, stock will be gray colored from the black beans, but tastes great!)

For a well-balanced meal serve with steamed greens and garlic toast, corn bread or biscuits.

 

Mixed Greens

I like a mix of collard, mustard and turnip greens, at least one bunch of each (though some prefer one kind only – suit yourself).  It’s important to wash each leaf completely (even washed and prepared bags sometimes have a little sand).

After washing well (till no grit or sand gathers in the sink after draining), cut thick stems away (I munch on them while I cook ;), and coarsely chop all leaves.  Important: rinse leaves in colander and immediately put into a large, covered pot.

Add one whole jalapeno pepper if desired (we like piquant, so I sprinkle with a little pepper brine as well).

For really good, but not necessarily as healthy as plain greens, stir in some pieces of thick sliced, smoked bacon.  Old school cooks used to toss in chunks of fat back, but I like the taste of smoked bacon.

Chunks of daikon radish are also wonderful.

Minimal or no salt required if adding bacon.  Bring to a boil and immediately reduce heat to a slow simmer and cover till greens are entirely cooked down and tender.  Stir and watch carefully to prevent scorching, if pot cooks dry, add water down the side by ¼ cups.  Cook about an hour.  Serve and enjoy!

 

 

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Dine-N-Dash Olive Spread

In our house we’re usually running on empty and not terribly picky when we finally get to the kitchen. Also not real big on cooking by then, quick and easy is typically the order of the day.

Then there are the times, usually when I’m working the kinks out of a project, I will start preparing one thing, and several rabbit trails later, wind up with at least one something else – often a few new concoctions. Making due with what was in the ‘fridge and the pantry, Opal and I developed the Dine-N-Dash Olive Spread.

This is great to have ready, especially during the festive year-end season. Slightly tedious with the mincing (in my humble opinion machines make mushy stuff – I’m not a fan of mushy), this is one of those great foods you wish you’d thought of an hour before you can almost taste it. It’s worth waiting for when you didn’t think ahead.

Rich and nutritious when spread on celery, peeled sliced jicama, whole grain crackers or baked pita chips, it’s remarkably satisfying, so a little goes a long way. It’s also good in fingertip sandwiches, on mini-rye as appetizer, topped with salmon, shrimp, maybe a sprig of fresh dill, chive or watercress – you get the idea? I think it’s also great in won ton wrappers, steamed, baked or fried too. But then, what isn’t?

appetizers olive spread salmonI typically make a double batch (especially when I have a lot of nervous energy or I must resist stabbing something). It disappears fast during tumultuous stretches, but during calmer times it’s kept well for as long as three days – so far ;). Really, it’s never gotten old at our house. I don’t have photos yet – it’s never around long enough, but I’m inserting some stock shots for now to help inspire you.

breads-on-dish-miyeonLike most everything else in our kitchen, the ingredients are items that are typically on hand. Except for the capers we found on clearance – and weren’t stale dated! Now we’ve developed a craving for them. Leave a comment if you do too!

 

Dine-N-Dash Olive Spread

8 oz softened cream cheese or Neufchatel cheese
2 tablespoons capers, smashed and minced
1 finely minced sweet cherry pepper
1 tablespoon finely minced sun dried tomato
6 oz (dry weight) pitted, minced black olives, (dried olives are great also)
1/2 teaspoon caper brine
1 teaspoon white balsamic vinegar
1/2 teaspoon sweet cherry pepper brine
1/4 teaspoon lime juice
red pepper flakes to taste (I use 1/4 teaspoon, but I like piquant)

First mince the olives, capers, cherry pepper and sun dried tomato. Set aside. In a bowl, blend softened cream cheese (about 20 seconds in the microwave at half power will do in cool months) with the liquids. Once smooth, add all remaining ingredients, mixing well with rubber spatula. Allow to sit. Best made a day ahead – but good luck with that! Don’t be afraid to play with the liquid ingredients – in a separate small dish, a little at a time :). To make a great dip for chips, thin with a splash of milk.

 

 

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Delicious No-Sugar Cranberry-Berry Sauce and Oats

It’s the season we crave stick-to-your-ribs, soul satisfying food. Because of the inclement weather it’s also harder to force ourselves outdoors so we naturally tend to put on Winter weight.

Don’t take it laying down (or curled up in the easy chair all winter). Start by reducing the processed sugars from your diet. Below are two recipes to help make that simple and I included groats (whole oat grain) to cook ahead and reheat.

No Sugar Cranberry-Berry Sauce

12 oz bag cranberries, rinsed
12 oz frozen apple juice concentrate thawed
6 – 8 oz flat blackberries or blueberries
dash salt
Grated peel of 1 small or med orange (tangerine, tangelo, 1/2 grapefruit peel are also good) or (1/4 t. lemon or lime juice)
1 1/2 -2″ piece finely minced crystallized ginger

Assemble in a saucepan, stir gently, bring to boil and then reduce heat immediately. Stir and continue to simmer until cranberries stop popping, about 10 – 15 minutes depending upon your altitude and range top.

Stir and let cool. Taste. Before adding any other sweetener, consider whether you are simply used to a sweeter (sugary) sauce. If desired you can add a tablespoon of agave syrup or honey. This will thin your sauce slightly and add more calories.

Use your imagination using this sauce. Aside from making fowl, ham and most any smoked meat even tastier, another delightful way to use it is in oats.

 

Cranberry-berry Oats

Serves 2

For Microwave combine in deep bowl:

1/2 cup cranberry-berry sauce
1/2 cup 4 oz. (snack cup) unsweetened applesauce
1 1/4 cup apple juice or water
1/2 cup old fashioned (rolled) oats
1/4 teaspoon sea salt

Microwave: stir gently, microwave at high heat 3 1/2 mins, stir microwave another 2 1/2 mins
Range top: Combine ingredients in a deep, medium sauce pan, bring to boil, reduce heat and simmer for 10 – 15 minutes depending upon altitude.

Top with 1/4 cup diced walnuts,
1 teaspoon golden flax seed,
1 teaspoon chia seeds

Be creative with your favorite toppings, but watch out for saturated fats (butter, cream) and refined sugars. For example: vanilla powder, cocoa powder, coconut oil, grated unsweetened coconut, a splash of almond milk, cashew milk (and soy creamer is delightful). No added sugar is actually needed!

Frozen, chopped strawberries or blueberries are great during the winter months. I get a bag of frozen mango, pineapple strawberry mix from Aldi, soften in the microwave, chop and add to oatmeal and yogurt for a great energy boost that sticks with you all morning.

 

Groats (whole grain oats, hulls removed)

The healthiest form of oats is simple to cook, but it takes more time. The best advantage to groats is they reheat beautifully in the microwave or on the stove top. I make them ahead and freeze half the batch.

Simply put:

Use 1 part groat grains,
3 parts water,
1 small, grated apple (peels and all, omit seeds), and a
dash of salt.

That’s it!

In a large pan (grain will expand to 3 times it’s bulk), bring grain, water, salt and grated apple to a boil. Cover, remove from heat and let soak overnight (all day, whatever works for you). After 8 hours cook on low heat another 20 mins, add a dash of cinnamon if desired. Serve or store in serving sized bowls for convenience. Top as you like (cranberry-berry sauce and walnuts is especially good). Excellent re-heated for a delicious, satisfying breakfast in minutes.

For lots more information about the benefits of groats, click the links to these fine sites:

From the Culinate Kitchen collection by Carrie Floyd

Slow Cooker Groats by Martha Matheny

Spend less time cooking so you’ll have a little more time to exercise – “I like to move it!”

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Perfect Pasta

The wonderful people at Brand of Man posted the perfect article about cooking pasta at Simply Al Dente.

pasta Jonathan Pielmayer

Rather than re-key, I’m sharing it here. I only add oil to salted water when my pasta is going in a salad or casserole that contains oil or when I’ll eat it plain – okay, plainly drizzled with grated cheese like Parmesan or Romano and a little extra virgin olive oil. At any rate, “mangia!”

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Turkey Medallions – Times of Feasting and Getting Famished

Have I mentioned how autumn is my favorite time of the year? In case the break in hot or hotter weather isn’t enough to inspire longer walks later in the morning, colorful vistas cause me to swoon. Unlike any other season, I’m actually excited about bargain shopping and exercising my mad couponing skills so that city traffic doesn’t even bother me.

Before (possibly during) the Avian Flu outbreak, discounted marinated turkey breasts reduced for quick sale became stars in our summer suppers. From the grill, oven or cut into medallions, they’ve not only delighted company served up with my From the Hip Mango Salsa (which is actually chutney **), but inspired other successful experiments.

Turkey Tenderloin Medallions

Turkey Tenderloin Medallions

One of the blessings is a taste delight I developed, first from leftovers, and then with the whole tenderloins fresh from the wrapper. Now with cooler weather coming on I’m contemplating how to make a twenty pound turkey disappear among three people. Since I alone actually like leftover turkey this is a hefty challenge.

The savvy shopper is ever watchful for clearance sales on wines that enhance many recipes with a broader flavor palette (alcohol cooks away leaving a thicker, more flavorful reduction instead of gravies). Cashing in those Catalina coupons from the grocers’ registers makes them more affordable.

With turkey one can bravely go where no cook has gone before. Worst case results, it’s still gonna taste like turkey (yet again) and can be livened up with sauce or gravy.

Back when I kept large breed dogs, my passion for good, natural food benefited the canids attached to my household as well. To make the food budget stretch, I’d roast turkeys, only I’d filet off, skins and tie together the breast, leg and thighs. I did likewise with chicken. The skins, spine, neck, giblets, etc. all went to the dogs, sometimes via the freezer. The people portions frozen raw in marinade made life simpler for delightful, quick meals.

Turkey Medallions in Chardonnay Reduction

Prepare ahead rice (steamed is good, pilaf is superb), risotto, quinoa, couscous, pasta or noodles. Enough to make a bed on platter.

Ingredients:

2# (Aldi’s) Rotissery flavor turkey breast tenderloin, sliced into 3/4″ medallions
2 Tablespoons extra virgin olive oil (EVOO)
1 large sweet onion chopped
3 or 4 fresh zucchini 1″ slices
1# fresh white mushrooms, sliced in 3rds
garlic (to preference)
branch of fresh rosemary (can be easily removed before serving)
1 pound, bag or 2 bunches (well cleaned) chopped spinach – preferably baby, or arugula
3 cups chardonnay (or any sweet, white wine)
1 cup water

Slice turkey in 3/4″ medallions (or slice into bite-sized strips if you prefer). Heat deep skillet, coat with evoo, stir fry turkey pieces on hi temp till browned but still raw in centers.

Reduce heat to medium-high, (remove from burner for a minute or two if necessary to prevent scorching). Add onion and saute 3 mins, till just tender. add mushrooms, saute till firm-tender, about 3 mins. Add rosemary sprig and stir another minute till aromatic.

Add 1 cup wine, and 1/2 cup water. Bring to boil again, stirring to scrape skillet bottom till smooth. Reduce heat, top with zucchini, cover, simmer gently 2 – 5 mins. Gently fold in spinach, cover, cook 3 more mins.

Remove meat & veggies from pan. Turn heat to high, stir in remaining wine. Cover meat and veggie platter with another plate and pour into pan the juices that have now collected at bottom of platter. Continue slowly stirring to prevent scorching until mixture begins to thicken* and reduction is thick enough to cling and cover spoon. If mixture reduces too much, add a little more wine until slightly thinner than desired consistency. Cover and remove mixture from heat. Let sit 3 – 5 minutes.

Cover a deep platter with a bed of noodles, pasta or grain (or plate individually). Arrange meat and veggies on top. With rubber spatula stir reduction, scraping bottom and sides. Ladle sauce over meat and veggies on platter. Serve with crusty, warm bread or rolls. Bon appetit!

Also delicious topped with a dollop of Greek style yogurt and sprinkled with chopped, fresh parsley.

* One can substitute turkey or chicken broth instead of (or in addition to) wine. Reducing broth or stock takes longer, so be patient and careful to stir often to prevent scorching.

** God willing, I will also share that recipe.

Copyright © 2015 Roo’s Ruse. All Rights Reserved. roosruse.wordpress.com mailto:ashalowm53@gmail.com

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