I hope everybody had a great Thanksgiving. We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey. Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes. Ingredients: Makes 2 mini pies. 1 cup (leftover) turkey 1 cup petite peas 1 cup mixed vegetables 1 cup of sweet corn 1/4 cup of onions 3 cloves of garlic chopped 1/2 cup (leftover) gluten free turkey gravy 1 tbsp olive oil, salt and pepper to taste 1 cup (leftover) mashed potato (note: reserve for topping) Directions:…
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Pumpkin Pie Ice Cream
This time of year it’s all about the pumpkin, but sometimes there’s just a little TOO much leftover pumpkin pie after a big family dinner. I’m all about re-inventing ingredients and leftovers, but this half a pumpkin pie that was sitting in my fridge for days had me stumped… until my hubby suggested we transform it into a delicious pumpkin ice cream! Ingredients Pumpkin Pie Vanilla Ice Cream (homemade or a good store bought) 3 Tablespoons of Maple Syrup Ice Cream Maker (but if you don’t have it, you can always mix by hand and refreeze) We just let a vanilla ice cream we’d already made thaw a bit, added…
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Brazilian Shrimp Stew (Moqueca de Camarão)
Growing up in the northeast of Brazil, seafood was frequently part of our daily meal. And every summer vacation we spend at our family beach house in the very renowned beach town of Porto de Galinhas. I was around 10 when Ze, a local fisherman, took my brother and I to catch some shrimp for our cook Lindalva to make us dinner. Noboby cooks a better seafood recipe than people who were born and raised in this beach town, everything is absolutely delicious! When I moved to the States in my teens, Lindalva gave me a recipe book with my favorite recipes from my childhood. That book still fills me with wonderful memories…
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Roasted Beet Risotto
Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness. Ingredients: 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor) 1 cup of arborio rice 1/3 cup of white wine 2.5 cup…
