It wasn’t planned this way, but this Thanksgicjng we stayed home all by ourselves. Kendall woke up on Wednesday with an unexplained rash (could be related to amoxicillin or could be hand foot and mouth disease…we may never know).
Not wanting to risk spreading cooties (or someone else in our crew coming down with whatever she has…if she has something) we stayed put. Fortunately, the turkey gods were on our side and Matt scored a fresh turkey that he smoked and it was wonderful. I whipped up some roasted potatoes, roasted Brussels sprouts, a couple of loaves of homemade bread, homemade applesauce, homemade macaroni and cheese, cranberry sauce (from a can), smoked turkey gravy made with the drippings and a pecan and pumpkin pie with homemade crusts. Man, it was a buttload of work, but very yummy and I’m hoping we will not have to cook for a few days. Planning on making some turkey stock with the carcass sometime over the weekend. But first we rest.
This delicious Italian Orzo 2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 oz) orzo
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.
To be used with a Pampered Chef DCB or RC
2 cups elbow macaroni or rotini
1 can chicken broth
2 cups of half and half
2 cups shredded cheddar cheese
Place macaroni, chicken broth and half and half into your Deep Covered Baker. Stir, then cover with the lid. Heat on high in microwave for 14 minutes (use turntable or rotate every 2 minutes). Remove from heat and add shredded cheese, stir, place lid on baker and let sit 10 minutes. Stir and serve warm.
Recipe courtesy of : http://www.chefsuccess.com/threads/mac-and-cheese-in-dcb-in-microwave-recipe.74951/
2 cups elbow macaroni (can use fusilli instead)
1 can (1 3/4 cup) chicken broth
2 cups half and half (can use whole milk)
Put above ingredients in Deep Covered Baker or Rock Crok. Stir, then cover with the lid. Heat on high in microwave for 14 minutes. Remove from heat and stir in:
2 cups shredded cheese.
Place lid on baker and let sit 10 minutes. Stir and serve warm.
3 cups flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup unsweetened applesauce
¾ cup almond milk or other nondairy milk (coconut milk okay)
½ cup canola oil
1 tablespoon vanilla extract
2 cups shredded zucchini
Preheat oven to 350 and lightly grease 12” bundt pan.
Sift together ingredients through salt. Mix in sugar. Make a well in the center and add applesauce, milk, oil, and vanilla. Whisk the wet ingredients then incorporate wet and dry together. Fold in zucchini.
Bake @ 50 minutes. Cool for 1o minutes then invert onto a cooling rack, let cool completely.
Heat ½ cup almond or other non-dairy milk until boiling. Add 2 tablespoons maple syrup; remove from heat and whisk in 6 ounces chopped semisweet chocolate or chips. Pour ganache over cake and let cool.
Recipe courtesy of Senna Austin who found the recipe in Isa Does It. She said “I used less oil, no salt, coconut milk in the cake, vanilla almond milk in the ganache, added some chips to the batter, and didn’t bother to sift anything.”