“Shhh…” One of the older girls hushed her brother as we prepared to light the second candle of the wreath. “Stop making weird noises. We’re ‘Adventing’!”Yes, we are Adventing in a big way this year, with multiple countdowns in progress throughout the house.First, there’s the Journey to Bethlehem tradition that I told you about when describing how Advent first came to our home ten years ago.That scene is set up on a side table in the dining room. The kids take turns moving Mary and Joseph forward one stone per day.This year we’ve added something new: Continue reading
Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, you could photograph a stack of tins you’ll be using for an upcoming cookie exchange—position them next to your recipe box, upload the photo, and you’re good to go!My point is that we’re pretty relaxed over here, and posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.
Then link your post using Simply Linked (Linky Tools was not loading properly at the time I published).
Food on Fridays with Ann
Long-time readers will recognize my favorite way to creatively repurpose my turkey leftovers: Turkey Tetrazzini.
This recipe is from Peg Bracken’s “I Hate to Cook” book.
- 1/2 lb spaghetti
- 5 T butter (some of the butter is used to saute the mushrooms, and some is used to make the cream sauce; I substituted oil when making the cream sauce)
- 2 C turkey or chicken broth
- 2 T sherry
- 1/2 C grated Parmesan
- 1/4 lb fresh mushrooms (I always add lots more; and if you possibly can afford it, they’re really best fresh, not canned)
- 1/3 C flour
- 1 C light cream
- 2 C diced turkey
- Salt & pepper
Slice and saute mushrooms in 1 T butter till light brown.
Make cream sauce:
- 4 T butter (I used part olive and part canola oil replacing the butter entirely)
- mixed with 1/3 C flour.
Stir or whisk that until it makes a smooth base (or roux). Heat on medium until it cooks a little, then add broth and stir constantly (I use a whisk) on medium (or medium-high) heat until is smooth and thickens. Add cream, salt & pepper, and sherry (you simply must add the sherry–it’s not much, but makes a huge difference in flavor). By the way, don’t boil the cream sauce after the cream is added. Just heat through.
Divide sauce in half–in one half, put turkey meat. In the other, put the mushrooms and spaghetti.
Put spaghetti-mushroom half in a greased casserole dish. Make a hole in it (easier said than done with sauce-coated, slithery spaghetti). Pour turkey half in the hole. Top with Parmesan.
Bake uncovered 400 degrees for 20 minutes.
Dish it up alongside a simple lettuce salad with vinaigrette and some french bread, you may not hate to cook anymore!
(By the way, I always double this recipe and freeze one to share or use later.)
On Sunday, we lit the first candle of our Advent wreath and talked about the prophecies that Jesus fulfilled and how hard it must have been for God’s people to piece it all together.I wrote out some prophecies on paper, folded them up, and asked the older two kids to create a simple scavenger hunt. The younger two raced off in search of the messages, which they found and brought back to share…messages like Micah 5:2, Hosea 11:1, and Isaiah 7:14. Continue reading