turkey hash

We aren't really in the season of big turkey dinners anymore, but if you ever find yourself with some leftover turkey...

We were lucky enough to be sent home with the leftovers from our Christmas feast with friends. I used nearly all of it in some 'turkey hash with mashed potato crust.' The result was delicious, and it felt so unlike the original meal that it hardly felt like we were eating the same thing for days.

It's kind of an 'anything goes' type of meal, but here's a basic recipe, adapted from Real Simple...to which I added corn and didn't use as much onion, didn't use any broth but relied on watered down gravy for all the liquid and flavour, and broiled at the end to obtain that golden crust.

turkey hash

serves 4

about 4 Tbs butter

1/2 onion, diced

2 carrots, diced small

2 celery stalks, diced small

4 Tbs fresh parsley, finely chopped

salt and pepper to taste

2 1/2 - 3 C leftover turkey, chopped or shredded

1/2 C leftover gravy

1/2 - 1 C chicken stock, or watered-down gravy

2 C leftover mashed potatoes

Preheat oven to 350 degrees. In a large skillet over medium heat, melt a bit of the butter and saute onion for a couple of minutes. Add carrots and celery and continue cooking until carrots are starting to soften. Add half the parsley and the turkey. Stir to combine. Stir in gravy and some broth. Bring to a boil. Reduce heat and cook until thickened a bit, adding enough liquid to make a thin, stewy sauce (only about 5 mins.) Stir in remaining parsley and transfer to 8x8 baking dish.

Melt a few tablespoons of butter in a medium pot and add mashed potatoes, stirring in the melted butter until warm. Spread potatoes over hash and bake about 20 mins, then broil a few minutes until golden.

felted stockings

My cousin gave the baby a beautiful blue stocking, made out of a felted sweater. Aren't those snowflakes the perfect addition? Now I want to make Jeff and I felted sweater stockings to match -- it's just the kind of low-commitment crafting I can handle.

One more to go...

twenty ten

Happy New Year!

holiday soap

Now that the gifts have been opened, it's time for show and tell!

I wasn't super productive this year in the gift department (I was quite happy to let baby items kind of dominate the crafting around here this year), but lots of folks on our list received my first effort at handmade glycerin soap. Let me tell you, this was one crafty project that was so much fun, I think it might become an annual event.

This year's concoctions included earl gray, lemon rooibos and poppy seeds, cinnamon and clove, mint and chamomile, and oatmeal honey. Super fun!

I followed the instructions from Martha's holiday edition on handmade gifts from a year or two ago, but the process is very simple. It involves melting down the glycerin (found at craft or art supply stores), then adding stuff straight out of the cupboard -- teas, spices, honey, etc -- then pouring them into molds (yogurt containers work great, no need to use vaseline like most instructions say to do) and finally letting them cool for an hour or so.

mac n' cheese with cauliflower

I know I've shared a mac and cheese recipe before, but this one is better. Plus, it's got cauliflower, so you can feel good about eating your veggies at the same time as all that carby cheesy goodness.

The last time I made it (when this badly coloured photo was taken), I stashed some in the freezer for these first weeks with the baby -- so glad I did! It froze very well and we enjoyed it the other night with some green leafy veggies. 'Twas a perfect comfort food meal for the sleep-deprived.

mac n' cheese with cauliflower

Serves 6

Adapted from Real Simple

12 ounces whole-wheat elbow macaroni
1 head cauliflower, chopped into bite-sized pieces
1 - 1 1/2 C breadcrumbs
1/2 cup fresh flat-leaf parsley, chopped
olive oil
salt and black pepper
1/2 onion, finely chopped
2 - 2 1/2 cups grated extra-sharp Cheddar
1 1/2 cups reduced-fat sour cream
1/2 cup milk
1-2 Tbs Dijon mustard

Preheat oven to 400 degrees. Boil the pasta until done, adding the cauliflower during the last 3 minutes of cooking time. Drain pasta and cauliflower.

Meanwhile, combine breadcrumb with parsley, a couple tablespoons of the oil, and pinches of salt and pepper.

In the same pot as you boiled your pasta, heat on medium heat and add a tablespoon of oil. Add the onion, another pinch of salt and pepper and cook until soft. Add pasta, cauliflower, cheese, sour cream, milk, and mustard. Mix well.

Put into a shallow 3-quart baking dish. Top with bread crumbs and bake until they are golden brown (about 15 mins).

new arrival

I've never been a reliable blogger,

but now I have a good excuse!

advent

December 1st is right around the corner, which means it's advent calendar season!

from the archives

Even though I've given away two advent calendars, I still have just plans for my own. Not sure whether I'll do another stocking one (or mini knitted toques or mittens or...) or whether I'll try something different. This round-up of 30 advent calendars gave me a few more ideas to toss around.

My favourites were this house and ornaments one, the one made of beautiful (and sentimental) cards, and this page-a-day one for the fridge (but I don't think I'd want to remake one every year...)

Good thing December 1st comes around every year so I can be reminded to dream up grand schemes for my own perfect count-down calendar.

cozy cabin socks

These are for the MIL for xmas -- the aptly named 'log cabin socks' from Handknit Holidays. The recommended yarn was so incredibly soft, warm, and beautiful in the light ash blue, that I didn't even bother hunting down a suitable substitute. This is probably one of the few times I've used the yarn in a pattern, since I usually try to use something from the stash (feeling lazy) or find an 'on sale' option (feeling frugal).

One down... one to go...

pumpkin bread

I've got Christmas on the brain. But before I get so far into thinking about upcoming holiday goodies that it hardly feels like the season for pumpkin, may I recommend a moist pumpkin bread?

Sorry, I'm not sure where this recipe came from -- copied from somewhere on a scrap of paper.

pumpkin bread

1 loaf

2 C all-purpose flour

2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1 C packed brown sugar

1 teas cinnamon

1/2 teas ground nutmeg

1/2 teas ground cloves

2 large eggs

1/2 C butter, melted

1/3 C pure maple syrup

1 C canned unsweetened pumpkin (or pureed, fresh steamed pumpkin)

Preheat oven to 375 degrees. Grease a 9x5x3" loaf pan and set aside.

Mix flour, powder, soda, salt, sugar, and spices in large bowl. In a medium bowl, whisk together eggs, butter, syrup and pumpkin. Pour wet ingredients over dry ingredients and fold together. Pour into prepared loaf pan and bake for 45-55 minutes, until toothpick comes out clean. Carefully turn out onto wire rack and let cool a bit before serving. Serve warm or room temperature.

yay for handmade holidays!

I love November. It's awesome for many reasons, but for the third year in a row, I'm loving the fact that November is when the Sew Mama Sew blog churns out great crafty gift ideas every single day.

Head on over. I already want to make the incredibly cute and edible pie in a jar and also this top for next summer.