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Thursday, January 19, 2012

Pasta & Turkey in Wine Sauce

We are still eating left-over turkey from Thanksgiving! I put meal-sized servings into the freezer and have slowly been working through them...I believe we still have 4 left. The kiddos love when I pull a bag of it out for dinner, and this meal was no exception. I had bought some delicious penne pasta and had a 1/2 bottle of white wine left-over from the night before. This all came together in a matter of 30 minutes, which is great for a busy school night.

Pasta & Turkey in Wine Sauce
2 C pasta (penne, rotini, shells, etc.)
1 cooked turkey breast (about 1 cup of meat), chopped
1 C baby spinach leaves
6 C stock or broth
1 medium onion, sliced thin and even
4 T minced garlic
2 T butter
1 C white wine
salt & pepper

In a skillet heat butter over medium heat until melted. Add onions and toss until evenly coated in butter. Cook for 2 minutes until it starts to turn golden, then lower heat to medium low and cook onions for about 20 minutes to a half hour until they are nice and caramelized. If they are slow to doing this, sprinkle a bit of sugar over them to speed the process along. Meanwhile, heat stock/broth in a large saucepan until boiling, then add pasta. Cook according to directions - make sure it doesn't get mushy or it will break down get gummy in the final steps. When pasta is done, drain, but DO NOT get rid of the stock. Return it to the pan and add in the wine, bringing back to a boil. Add chopped turkey and bring to a simmer. Cook this about 5 to 10 minutes, until it resembles a sauce, add garlic and stir thoroughly, then mix in spinach until wilted. Remove from heat and toss in pasta and onions, sprinkle with salt and pepper. Serve with some crusty bread and a salad.

Sunday, January 8, 2012

Delicata Squash Curry

We have a ton of squashes from our December share at Little Ridge Farms, and I am having a blast finding fun ways to use them up. We've had squash corn muffins, squash soup, stuffed squash, and now, squash curry. Unfortunately, squash is the one food my kids are not wild about. Either is curry. So this was a mama and papa meal (the kids ate scrambled eggs and toast), and we will DEFINITELY be having this again, next time with apples.

I love curry, and could eat it several times a week. It reminds me of being pregnant with my first son, in which I craved curry chicken every single night...and much to my ex-husbands dismay, we ate it nearly that often. Granted, I probably have a lot to learn about curry, but I'm willing to keep trying. Over and over again. Until I get it right.

Delicata Squash Curry
 2 C delicata squash, peeled and chopped into cubes
1/2 C onion, sliced
2 T garlic, sliced
1 C carrots, peeled and sliced into 1/2" thick rounds
1 - 2 T curry powder (depending on hot you like it and how fresh it is)
1 C water
1 C coconut milk
1/2 t salt
1 T oil
shredded unsweetened coconut

In a large pan heat oil over medium heat. Add in onions and garlic and saute for 5 minutes, stirring often. Add in squash and carrots and mix thoroughly. Let cook for 2 minutes. Add in curry powder and cook another 2 minutes, stirring to make sure the vegetables are evenly coated with the powder. Add water and cover, turning heat to medium high. Cook until water is reduced, stirring once or twice. Check to make sure squash is fully cooked - if not, add a 1/4 C more water and cover until reduced. Turn heat to medium and add in coconut milk and salt. Let simmer gently in milk more 5 minutes. Serve over rice and sprinkle with shredded coconut.

Serve with some naan, egg rolls, a breast of chicken, or just eat on its own. Bon Appetit!