I love when I get to use my dried and freeze dried vegetables. They really cut down on prep time and I have no need to saute’ them to make them recipe ready. This recipe becomes super fast, but looks super fancy. Continue reading
Although I can’t seem to find a way to make butternut squash truly shelf stable. The freezer is a good place to store it when my garden is plentiful. I’ve found that peeling it with a vegetable peeler and then cubing it (remember to get rid of the seeds in the middle) before throwing it into a ziploc makes it ready and available all through the winter. When I need some for a recipe or a side dish I use my double broiler and in 15-20 minutes I have hot, soft squash! This is just one of the recipes I love to make with this frozen vegetable. Either leftover turkey from the big day or a can of turkey off the shelf are great in this and both are welcome at my table! Continue reading
This casserole is simple, yet it tastes like you spent all day preparing your best Thanksgiving feast. It can be made with leftovers from that great day or you may easily taste the joys of the season year round, by having canned turkey in your storage to fill the unexpected craving.
This recipe is a classic, and when I serve it over homemade biscuits, it becomes a treat! It’s a great use of leftover turkey or a simple can of turkey.
This skillet meal is full of variety in ingredients and taste. Along with the apples and chicken promised by the title, this dish also features mushrooms, cranberries and onion. It is a sweet and salty combo that we enjoy. Continue reading
This chili is so super easy with the convenience of dehydrated veggies and beans. Add the pumpkin, and you have one nutrient-packed bowl!