Sunday, November 30, 2014

Turkey Enchiladas

This is about all the turkey we can handle...  Made some enchiladas out of the rest of the leftover turkey.  Probably added beans and peppers or something like that.  Frontera enchilada sauce.

Pretty good, but it is turkey...

Saturday, November 29, 2014

Salmon and Roast Potatoes

We got a bag of tasty-looking fingerling potatoes from the CSA.  Roasted them at 425 for 30 minutes with oil, salt, pepper and herbes de provence.  They were pretty tasty.  Baked some salmon fillets to go with them. Salt, pepper, oil, thin lemon slices.  Nice salad.  Go us.

Turkey Tortas

These are really quite delicious.


Thinly sliced red onion
White wine vinegar
Fresh lime juice
Sour cream
1 Kaiser roll, toasted
Sliced turkey
Sliced avocado
Shredded lettuce
Hot sauce
Cilantro sprigs
Crumbled Cotija cheese

Soak onion in vinegar 1 hour, then drain. Mix lime juice into some sour cream. Build a sandwich with Kaiser roll, lime sour cream, turkey, avocado, lettuce, hot sauce, cilantro, cheese, and pickled onion.

Thursday, November 27, 2014


Pumpkin Cheesecake.  
Of course.  Yum.

Spinach Salad

Roast Sweet Potatoes with Lime

Roast Brussels sprouts
Made this one up.  Halved brussels sprouts and roasted them for a while.  Roughly chop cashews and scallions (?) and add half-way through baking.

Wednesday, November 26, 2014

Fasty Tacos

Yum.  Need I say more?  No, I need not.

Sunday, November 23, 2014


Moosewood pg. 27.  Kind of made 1.5 times the amount.  Beets, potatoes, celery, a good amount of cabbage, no dill (sad).  Used most of a can of crushed tomatoes.  Was a bit thicker than last time (when? 2 years ago???) but hard to say.  Pretty tasty.  Served with black bread, which was yummy.

Friday, November 21, 2014

Pepperoni Jalapeno Pizza

Pizza night!  Went with the classic pepperoni jalapeno.  Yum.

Wednesday, November 19, 2014

Wildtree Pasta Redux

We had leftover wildtree chicken pasta, so we sauteed some extra veg.  Mushrooms, kale, spinach, peppers, something like that.

Sunday, November 16, 2014

Sushi Partay

Ah Fasty and her sushi party plans.

Friday, November 14, 2014

Shredded Chicken and Green Chili Tacos

Standard crock pot chicken tacos.  Tasty.  I added the poblanos at the beginning, but they were small ones so the skins were not an issue.

Wednesday, November 12, 2014


Good day for minestrone.  Especially when it's all polar vortex-y.  Brrr.  Yum.  Same recipe as we did last time.

Saturday, November 8, 2014

Greek Meatballs

To go with our green tomato sauce.  The meatballs were delicious this time.

Green Tomato Sauce

8 pounds of fresh tomatoes, cored and quartered or loosely chopped
1 onion, roughly chopped
5 to 7 garlic cloves, peeled and split
1/2 cup extra virgin olive oil, or enough to coat ingredients
Salt and pepper to taste
Red pepper flakes to taste
10 to 12 basil leaves, chopped (reserve to add after cooking)

Pre-heat oven to 450 degrees F.
In heavy Dutch oven, place tomatoes, onion and garlic. Add olive oil and stir. Season with salt, pepper and red pepper flakes to taste.
Place in oven and roast for 45 minutes to 1 1/2 hours (check and stir when you begin to smell the sauce, then keep roasting until you like the look and feel).
When sauce reaches desired consistency, remove from oven. Lightly mash tomato mixture with heavy spoon or potato masher, then add basil and stir.
Serve over pasta, to top fish or chicken, or as side dish. Sauce flavor deepens deliciously over 1 to 3 days while refrigerated. Can also be frozen.


We needed to add some sugar the first time we made it (used pretty much all green tomatoes).  The next time we made it we used almost all red tomatoes and did not add sugar.

Sunday, November 2, 2014

Central Texas Slaw

We double it or so, like we normally do.  But used the single amount of sugar and olive oil which was good.  This was tasty.

Whisk together
1/4 cup white vinegar,
1/4 cup extra virgin olive oil,
2 Tbsp. sugar,
3 to 4 Tbsp. fresh lime juice,
1 1/2 tsp. kosher salt,
1/2 tsp. ground coriander,
1/4 tsp. ground cumin,
1/4 tsp. ground red pepper,
1/4 tsp. freshly ground black pepper
in a large bowl.

2 cups thinly sliced red cabbage;
2 cups thinly sliced white cabbage;
1/2 cup shredded carrot;
1 medium jalapeƱo pepper (with seeds), thinly sliced;
1/2 red bell pepper, thinly sliced;
and 1/2 yellow bell pepper, thinly sliced.

Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in 1/2 cup chopped fresh cilantro just before serving.

Saturday, November 1, 2014

Turkey Chipotle Chili

This time we are going to use 2 20 oz packages ground turkey.  2 cans cannellini, one can black.  Tomatillos, chipotle in adobo, the works.  Turned out spicy this time.