Monthly List of Subjects – ALL SEASONS
Mix it up the way you like
Back in the Saddle
Cold or Not
Favorite color or place
In the spirit of Valentine
Romantic or Cosy
Step forward or backward
Flower or Tree
Blooming (not only flowers)
A bench or chair
Nesting (also home, family, etc.)
Birds, other animals
Grey or Yellow
Free or Freedom
Bright or Sober
Dawn or Dusk
Regroup or Silence
Fiery or red
Fest or celebration
Pumpkin or Orange
Wine or grapes
The Day After Turkey Casserole
A yummy casserole with leftover turkey
from my Texan spiritual mom
Bag of white corn tortilla chips
jar of salsa
grated Jack cheese (if you substitute, choose a mild, not very salty cheese)
leftover shredded (cooked) turkey
and ingredients below
olive oil, mixed with butter to saute next ingredients
1 medium onion, chopped
1 green bell pepper, chopped
3 stalks of celery, chopped
4 Tbsp of salsa (I add more)
1 1/2 – 2 cups turkey
Saute onion in olive oil and butter. When onions soften (barely transluscent), add green bell pepper and celery. When ingredient have softened,
add can of mushroom, and some water to make it a smooth paste.
Mix in the shredded leftover turkey and salsa.
This is a recipe you can easily extend for more people (add more meat and tortilla chips, and use a bigger baking pan).
For 2 people as a main dish, or as a side dish, grease a 9 x 11 inch glass baking pan
LAYER (from bottom up)
single layer of tortilla chips. Dot with salsa
half of the sauteed vegetables and meat
repeat these two layers. Top with shredded Jack cheese.
Bake in a prewarmed oven at 350 degr. F for 30-40 min.
If you like the corn chips to soften, cover with foil
My oldest daughter has won several chili cookouts with this dish:)
- 1 pound hot or sweet Italian sausage
1/4 cup of olive oil (used to saute sausages till browned, Set aside
- (saute till wilted) 2 cups of chopped onions 3 tbsp of garlic
- (add and stir till well browned) 1/2 pound of ground beef
- (add and cook 10 min.) 2 red and 2 green sliced bell peppers
- (add – optional) 1 Jalapeño pepper
- (add) 35 oz. can (drained) tomatoes
- (add) For 2 people I use half of the amount of the first 3 spices
1 cup chopped parsley
6 tablespoons (Tbsp) chili powder
3 Tbsp. cumin
2 Tbs. tomato paste
2 Tbsp. dried oregano
1 Tbsp. dried basil
2 tsp. salt
2 tsp. fennel seeds
2 tsp. black pepper
2 lb. quartered tomatoes
1 cup dry red win
- Garnish with Jack cheese & green onions
This recipe comes from Suzanne Somers, a celebrity who has written more than one cookbook. After you gather all the spices, and cut up the onions, garlic and bell peppers, it does not take much time to cook, since there are no beans in it. Although cooked or canned beans could easily be added, if your guest list keeps growing:)
Feb. 21, 2017 (Post) Drenched with Good Stuff
Pasta with Asparagus and Brie
Penne, or tubular, or twirly pasta
olive oil – as needed
package of mushrooms
a bunch of asparagus, cut in two inch pieces
2 cloves of minced garlic
4 oz. (a fist ful) sundried tomatoes
A wedge of brie, cut in small bite size pieces.
Cook pasta in separate pan.
Note, if your sundried tomatoes are not bought in oil, let them stand in water or oil for about 15 min.
Start sauteeing mushrooms, then asparagus, then garlic in oil.
After 5-8 min. add (drained from liquid) sundried tomatoes.
Simmer on low heat until asparagus is soft. (Some like their asapragus soft, others half crunchy). You may need to add a little water during simmering, to prevent the veggies from drying out.
Right before serving dish, add small size cubes of brie till they begin to melt. Remove from heat! Spread vegetables over pasta. Bon Appetit!