I was given this recipe a few years ago. Cooked in the microwave it is an easy recipe and pretty much fool proof. It takes just a few minutes to make and is ready in a little over 30 minutes from when you start- including cooling time. I have a friend who likes to drizzle the brittle with melted chocolate- but I prefer it plain- if we can ever think of cashew brittle as plain!!

Cashew Brittle

2 c. cashews*

1 c. sugar

1/2 c. corn syrup

1/8 t. salt

1 t. butter

1 t. vanilla

1 t. baking soda

Butter or oil a large baking sheet and set aside. In a 3-4 quart glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on high for 3 minutes. Remove from microwave, stir well and return to microwave. Cook 3 more minutes in microwave. Remove and stir in butter and vanilla, stirring until butter has melted. Return to microwave for and cook for 2 more minutes. Remove from microwave and stir in baking soda. Stir until well blended and pour mixture onto prepared baking sheet. Spread out quickly then allow to cool. Once cool, break into pieces. Store in a cool, dry place. I normally store it in a tin or plastic container with a tight-fitting lid.

* I used salted cashews but feel free to experiment with other nuts

Note: Use high power setting on microwave.

 

 

 

 

 

 

 

 

If you find yourself cooped up with the kids this is a fun thing to make with them. Since you are working with an open flame always provide adult supervision. My niece Elia and I had fun making these a couple of days ago. Great for both rainy and snowy days, they can also be made around a picnic table on a warm summer evening.

 

 

 

Mini S’mores

mini marshmallows

toothpicks

candle

graham cracker cereal- we also thought tiny graham cracker bears would have worked

mini chocolate chips

Set up a candle on a sturdy surface. We placed everything in a jelly roll pan. Place marshmallows on a toothpick and hold over candle flame until toasted. Place a few mini chocolate chips on a piece of cereal. Add the marshmallow and use a second piece of cereal to secure it. Slide marshmallow off the toothpick.

Just thought I’d share another recipe for turkey. Seems like a lot of us have leftovers. This one uses pasta and Asian flavors for a simple dish that is ready in no time at all. Tastes pretty good, too.

Turkey Lo Mein

1 onion, chopped

 2 T. oil

1 can sliced water chestnuts, drained

1/2 c. green peas- you could also use green beans

2 c. diced cooked turkey

8 oz. angel hair pasta -I use a very fine noodle I get at the Asian market

soy sauce to taste

 Hoisen sauce or oyster sauce to taste- you could also use stir-fry sauce

 sesame oil

chopped green onions

Heat water for pasta. Heat oil in skillet and cook onion until browned. Add water chestnuts and cook 1 minute longer. While onion is cooking cook pasta. Add peas to onion mixture and stir to combine. Add the turkey and heat through.  Drain pasta and toss into turkey mixture. Season with soy sauce and what ever Asian sauce you have on hand. Drizzle with sesame oil and top with green onions. Serves 4.

 

If you are looking for another way to use leftover turkey I would suggest pairing it with some cheese tortellini. I did it last week for dinner with friends and it came out great. I used frozen cheese tortellini, leftover turkey, broccoli and a creamy tomato sauce. Simple and very tasty.

 

Turkey With Tortellini

1 lb. cheese tortellini, cooked and drained

2-3 c. cubed cooked turkey

2-3 c. cooked broccoli, chopped

2 T. butter or oil

2 T. flour

1 c. half and half or milk, warmed

2 c. stewed tomatoes- I used my canned tomatoes- you could substitute a 14 oz. can of tomatoes

salt and pepper to taste

fresh chopped parsley

In bowl combine tortellini with turkey and broccoli and place and a lightly greased casserole. In saucepan melt butter and add flour whisking until smooth. If using oil just combine oil and flour in pan and whisk until smooth. Add  half and half and cook, stirring often until thickened and bubbly. Add tomatoes and heat through. Season to taste. Puree sauce and pour over the turkey mixture. Sprinkle with the parsley. Bake in a 350 degree oven until heated through and lightly browned around the edges- about 40 minutes.

 

 

I just wanted to clear something up. With all the sweet potato and “yam” recipes circulating it seemed like a good time for this post. Are you eating sweet potatoes or yams? Well, if you live in North America you are having sweet potatoes. No matter what the produce department labels them everything in the store is, botanically speaking, a sweet potato. Red, orange and yellow, big and small – all are sweet potatoes.

So where did the yam thing start? Well, many years ago the state of Louisiana had an abundant crop of sweet potatoes. They wanted to sell them in a competitive marketplace so they decided to call them yams. Just a name change in an effort to give their product an edge over the competition. You’ll often still see them sold as Louisiana Yams.

There are yams- they are larger and quite starchy. They might be found in specialty markets in the States, but they are NOT in your local grocery store. A sweet potato by other name will taste as sweet.

I posted a recipe recently using candied ginger. It was a recipe for pineapple preserves. I got so much response about the candied ginger (how to use it, where to get it) that I decided to post the recipe for making your own. I make it several times a year. I use the ginger in baking and just as a snack. It isn’t hard to make at all and keeps just about forever. It also could make a nice gift.

Candied Ginger

1 lb. fresh ginger root

¾ c. water

¾ c. sugar, plus extra for rolling

Remove peel from ginger using a peeler  or a sharp knife. Slice ginger into 1/4 -inch slices and then cut the slices into 1/4-inch thick strips. Place ginger in a pot with cold water and bring to a boil. Boil 1 minute, drain, and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan. Boil 2-3 minutes and then add the ginger. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the ginger on top of the sugar. Toss the ginger around until cooled adding more sugar if needed.  Place ginger on a drying rack for 24 hours before storing. Makes 3/4 pound.

 

 

 

 

 

   

 

Since a lot of you will be dealing with leftover turkey in the near future I thought I’d share this easy recipe with you. I had some leftover turkey and just made a pot of it. Great meal for a chilly day.

Turkey Chili

1 large onion, chopped

2 ribs celery, sliced

1 (4 oz.) can mild green chilies, drained and chopped

2 cloves garlic, minced

2 T. oil

2-3 c. turkey broth

4 c. turkey meat, chopped

2 cans Great Northern beans, drained and rinsed

1 T. chili powder

1 t. cumin

1 t. oregano

cayenne pepper to taste

salt to taste

Toppings

fresh salsa

sour cream

shredded Monterey Jack cheese

shredded cheddar cheese

chopped green onions or fresh chives

 In large kettle cook onions, celery, chilies and garlic in oil until onions are tender. Add  broth, turkey, beans and seasonings. Bring to a boil, reduce heat, simmer, covered, for 20-30 minutes. Serve with toppings of your choice. Serves 6-8.

I don’t know who discovered vanilla beans but I am grateful that they did. I don’t know where my cooking would be without it. I have taken to making my own vanilla extract. It is really simple to do. Vanilla beans + vodka + time  equals vanilla extract. OK, there is a little more to it than that but not much. You can buy vanilla beans in bulk online. I’ve had good luck lately with Ebay. There are different grades- you don’t need to get the most expensive beans for extract but they have to be fresh- pliable and fragrant. I prefer to order a pound at a time and get my extract needs taken care of all at one time. Of course, you can buy in smaller amounts.  I use Madagascar beans.

Vanilla Extract 

1/4 lb. (4 oz.) vanilla beans

1 qt. vodka- 80 proof*

Cut beans into 1/2-inch pieces and place in a clean jar. Add the vodka and close the jar. Shake the jar every couple of days-or more often for about a month. Longer is better if you can wait. Strain and enjoy in any recipe calling for vanilla.

* You don’t have to limit your alcohol choice to vodka- bourbon can be used and makes a great extract, too. I’m not a bourbon drinker myself so I ask the clerk at the liquor store for guidance with brands.

 

 

 

It’s January and citrus season is here. One way to get the most from your citrus is to find a use for the peels. I’ve seen hollowed out orange halves used as votive candle holders and orange peels steeped in vinegar to make a handy all-purpose household cleaner. You can eat the peels, too. Candied orange peels are a favorite treat of a good friend of mine.  Try to make them for her at least once a year. Since you are eating the peels it is best to use organic citrus.

Candied Orange Peel

2 large oranges ( you can also use 1 grapefruit or 3 lemons)

or 1 lb. of ginger root*

¾ c. water

¾ c. sugar, plus extra for rolling

3 T. light corn syrup, optional

Remove peel from fruit using a sharp knife. Try to get the peel off in 4 pieces. Cut the peel into ¼-inch wide strips. Place peel in a pot with cold water and bring to a boil. Boil 1 minute, drain and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan with the corn syrup. Boil 2-3 minutes and then add the peel. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the peels on top of the sugar. Toss the peels around until cooled adding more sugar if needed.  Place peels on a drying rack for 24 hours before storing. Once dried you can also dip one end of the peels in dark chocolate. Makes ½ pound.

* If making the candied ginger root peel and cut into 1/4- inch slices. Then cut the slices into 1/4-inch thick strips