This is a Korean-Italian ragu with lots of great flavors. Loving both cuisines I knew this would be a good pairing of a rich, savory and slightly sweet meat sauce with ruffled pasta by Sfoglini. Mirepoix of veggies and even a fruit become part of the sauce which you can make ahead of time. Classic … Continue reading
If I ever pick up a sandwich at a local deli/grocery store I often look for a turkey sandwich. I especially liked this version with coleslaw (I added pure horseradish) and Russian dressing – no lettuce or tomato. Serve with pickles, coleslaw and/or chips and you have a nice lunch or a light dinner. This … Continue reading
Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
Yes, there are a lot of ingredients in this curry recipe but be encouraged that it is well worth it. I made a point of saving 4 cups of turkey from Thanksgiving so I could make this Indian/British recipe. For some time I have been enjoying Indian cuisine and have gradually added many of the … Continue reading
I rarely hosted Thanksgiving dinner as the first Saturday in December (right after Thanksgiving) was “gingerbread house” day for my family. I often served a honey-baked ham, lots of sides and desserts too – who wants turkey again? As the years passed the family would bring their own special side to share. As time goes … Continue reading
Do you ever search for a recipe because of an ingredient you have? I know I do. That’s what happened with this dish when I looked for a recipe using pumpkin shaped pasta. I have mentioned Sflogni pasta (American pasta made in New York) in previous posts and this zucca pasta is just one they … Continue reading
There are times when I am craving an Asian meal and want a dish to put together quickly and with only a few ingredients. Of course when the weather is warm I really don’t want to spend a lot of time in the kitchen either. This recipe fit the bill – not much preparation, one-pan … Continue reading
I missed out on turkey leftovers this year and I also did not make my cranberry relish. So, when I saw this 3 pound boneless and skinless turkey breast I had to buy it. Then while looking through a local grocery store’s magazine with recipes and ads I found this delicious cranberry sauce. I combined … Continue reading
Many have heard of the Cobb Salad which is a main-dish American salad that is arranged in sections where each person puts together their own salad. The sections can include various types of greens, tomatoes, avocados, bacon, chicken, hard-boiled eggs, cheese, a dressing of your choice and any other ingredient you might want to include. I … Continue reading
This squash is often a good substitute for pasta in a recipe such as this one. You could easily make this vegetarian by leaving out the turkey and adding another vegetable instead. Since Loretta of Safari of the Mind introduced me to this lovely squash I have made an effort to cook with it.