In The Kitchen
This soup is perfect for the weekend after Thanksgiving: light, clean, soothing. Have fun with this; vary it as you see fit, i.e., add par cooked pasta–orzo is good–other vegetables such as carrots or tomatoes, even croutons. Make this your own. Make a lot (12 cups of broth) or a little (8 cups or ½ gallon), it’s all good.
We have not one, not two, but THREE recipes to choose from using leftovers from Thanksgiving.
Everyone in America seems to have one item that must be on the Thanksgiving table when they sit to give thanks. For many it is a particular stuffing with crabmeat, chestnuts, or a distinctive herb like marjoram or sage. For others it is pumpkin, cranberry or pecan pie. For some it is burritos. We are a nation of divergent tastes and traditions.
Stephenson’s was a long since closed SE Washington institution. The bakery made a number of items people would stand in line for after church on Sundays.
These are an interesting variation on crab cakes, made interesting by the bite and texture of calamari. There is a bit of heat in the mix and in the sauce, but this can be adjusted to taste.
This is a simplified version of an elegant treat. Sugar, butter and ice cream transform humdrum bananas into a wow factor.
Regular Eggs Benedict is so “been there, done that.” Mix it up a bit with this recipe that involves turkey, mushroom and avocado.
Like spicy? Like seafood? Like stew? Look no further!
This recipe yields chicken stewed in red wine with mushrooms and onions.
This is a great French soup to warm you up on a crisp Autumn night.