Category Archives: Seasonal
A week ago I showed the boyfriend Melissa d’Arabian’s Sweet and Spicy Turkey Pitas recipe. His response, “You are crazy. It’s not even Thanksgiving Day yet and you are already researching leftover recipes.” As bad as it is, I get even more excited about leftover recipes than about actual Thanksgiving Day recipes. Gina’s Skinny Recipes had some great ideas with the Turkey Croquettes and Skinny Turkey Rubans. I had some missing ingredients for both of these recipes so I just went with the Turkey Pitas one. I substituted the lettuce with the avocados and the scallions with the cilantro. It turned out great.
Ingredients:1 1/4 teaspoons curry powder, 1 avocado diced, 2 tablespoons cranberry sauce, 1/2 cup plain yogurt, 1/4 celery chopped, 1/4 cup cilantro chopped, 2 cups cold leftover turkey chopped or sliced, toasted pitas, salt and pepper to season.
Begin by toasting the curry powder
Add the curry powder, salt, pepper and the avocados
So recently I have noticed how cheap mussels are in my grocery store. I don’t know whether it’s the fact that seafood is expensive in restaurants or whether seafood is just generally expensive back home but I was really excited for the $2.99 per lb deal.
Like I said many times before, I don’t really eat a lot of fish or seafood. Maybe that’s what got the boyfriend nervous. “Have you ever made mussels? Are you sure you don’t need to look up the recipe? Are you sure you want only 2 tomatoes?” While this was my first time making mussels, my mum has taught me well. She too loves cooking and found this recipe on one of her favorite Russian blogs. Since then we have not made mussels in any other way.
Ingredients: 2 lb mussels (I always make 1 lb per person), 2 big tomatoes, 2 shallots, 2 cloves of garlic, 1 seeded red chili pepper, bunch of fresh parsley, 7 oz white wine, 1/4 cup olive oil, salt and pepper to season.
Begin by chopping he shallots
Add to a pan with olive oil. Next slice the chili pepper and garlic. Add to the shallots.
Remove the tomato skins. I usually throw my tomatoes in a pot of boiling water for a minute so that the skin comes off real easy but its up to you. Roughly chop the tomatoes and add to the pan once the shallots become golden.
Cook for 7-10 minutes. Add the mussels, white wine, salt and pepper.
Cover and cook for 10 minutes. Sprinkle with parsley and serve hot.
Like I said in my previous post, I am not very good at coming up with desserts and pastries. I got this recipe from one of my friends.Her blog is http://allthenewsthatsfittoeat.blogspot.com/ and it has really become my daily read. Emily has an associate degree from Johnson&Wales and I am absolutely fascinated by her desserts, pastry creations and mastery of the written word. Emily if this doesn’t look like it’s supposed to, don’t judge me. I am just learning.When I heard how easy ganache was to make, I was truly amazed. To me, ganache always seemed like something incredibly difficult and time consuming to make. This recipe is also just fun to make with people. Me and my boyfriend had an almost romantic pre-valentine’s night dipping the strawberries into the ganache.
Ingredients:1 cup of heavy cream, 1 cup of any chocolate chips(I used semi-sweet), large strawberries
Begin by pouring 1 cup of heavy cream into a saucepan (I used a Dutch pan but only cuz it looks oh so pretty in the photographs)