Christmas · Holidays · Recipes · Uncategorized

Turkey Noodle Casserole

You guys, we had the best Thanksgiving. We spent it just the three of us for the first time ever, and decided to serve at our city’s “Don’t Be Alone on Thanksgiving” dinner, which provides turkey with all the fixings (plus dessert!) to nearly 1,000 members of the community in person and through meal deliveries. While in past years we’ve roasted and dropped off a turkey before the meal, we’ve never actually volunteered in person. I’m just so proud of how helpful and cheerful Georgia was. She helped us pass out meals, talk to the guests, refill drinks, bring around dessert, and clean up. When we got home we had our own little dinner and it was simply lovely.

The only downside to not having a big meal, of course, is the lack of leftovers. In the past when we’ve come home from a big family Thanksgiving with lots of extra turkey, gravy, vegetables and cranberry sauce, I’ve made it all into a really simple casserole — nothing complicated — which turned out to be the perfect way to use up those random leftovers. It’s not too fancy, but it repurposes almost all of your extra meat and sides into a comfort-food casserole that’s sure to remind you of cold winter nights as a kid. Nobody feels like cooking the weekend after Thanksgiving anyway, so being able to dump everything into a big baking dish and feed your whole family in half an hour is just so satisfying. Here’s what I did.

I’ve heard that cream-of-soup casseroles and hot dish recipes are suddenly en vogue, and I am OK making them again non-ironically.

Health food? Not so much! Throwback tasty? All the time.

Leftover Turkey Casserole

INGREDIENTS

  • 2 cans cream of mushroom soup*
  • Grated cheddar cheese, to taste
  • 2 cups total leftover veggies, such as green beans and corn
  • 1 cup milk (any kind; I always use unsweetened almond)
  • 2 cups leftover turkey
  • 2 TBSP dry breadcrumbs OR smashed potato chips, if you have extra from a chip n’ dip appetizer!
  • 1 TBSP butter, melted
  • 1/2 a package egg noodles (6 oz.), cooked and drained

*Instead of 2 cans, I subbed for one can about a cup of leftover onion dip we had lying around from appetizers.

DIRECTIONS

Preheat the oven to 400F and cook and drain the noodles al dente (a little undercooked so they don’t turn to mush in the casserole).

Add the soup, milk, veggies, turkey, cooked noodles and grated cheese into a good-sized casserole dish. Stir the melted butter and breadcrumbs (or leftover chips, which is what I used) together in a separate bowl.

Bake the turkey-veggie-soup mixture at 400F for half an hour, or until hot and bubbling. Remove from the oven and stir; top with the bread crumbs or chips, and bake for 5 more minutes until the topping is golden brown.

Enjoy warm! I love it with a side of leftover cranberry 🙂

You could also substitute another meat in this dish, such as leftover chicken, tuna, or even ground beef. And, of course, you could use those french fried onions on top instead of chips or bread crumbs; a healthier option still would be Panko. Overall, this is a very forgiving recipe where quantities are just estimates and you can generally use whatever you have around and it’ll still come out great.

Thanks to Campbells for inspiring this post.

Minted extended their Black Friday sale on holiday cards! You don’t want to miss out on this deal. I ordered ours last night!

Christmas · Holidays · Recipes · Tips and Tricks

Let’s Get Ready for Thanksgiving!

Attention holiday shoppers — it’s almost Christmas! We just have to get through that binge-eating traffic nightmare and then it’s on to unmitigated holiday cheer!

Well, that’s how I feel about Thanksgiving anyway.

I’m basically on Christmas countdown as soon as Halloween night is over every year, but that doesn’t mean I don’t like my share of Turkey Day food and festivities. Each year, my claim to fame is this Ginger-Orange Cranberry Sauce, which is so easy to make and really pushes your side dish game to another level. You can scale the “kick” up or down depending on your family’s taste, and it doubles (or halves) very well too.  cranberry sauce

What’s even better than having this Thanksgiving Day? The fact that you can make a really satisfying warm dip out of the leftovers for lounging and snacking all weekend! The dip doubles as a sandwich spread, too, so make sure you pick up some cream cheese and red pepper jelly to make it while you’re doing your other grocery shopping!

img_0935-1

I spend the day after Thanksgiving in pajamas, designing and ordering our Christmas card on Minted and photo gifts for the family on Shutterfly and Mixbook, noshing on leftovers and filling my virtual shopping bags with deals for Cyber Monday. This year, I’ve got some major purchasing to do at the Apple Store, American Girl  website and Ikea kids section, and I assume there will be a few irresistible items for myself at Nordstrom, Lands’ End and Old Navy, too.

finals (4 of 32).jpg

Here’s a sneak peek of our holiday card photos, courtesy of TDM Photography, our go-to photographer for family photos. I’m so thrilled with how they turned out, and I can’t wait to get my hands dirty designing the perfect card for friends and family this week! I love Minted for their unique designs, their support of independent artists, and the fact that they let you keep an online address book of all your contacts, and will address your holiday cards for FREE, in a style that matches your card design. How easy is that, working mamas??

finals (32 of 32).jpg

Mixbook has become my preferred design site for creating beautiful, high-quality photo books. Their pages and bindings are top notch, the photo resolution is consistently high and the colors true, and the materials stand up to lots of handling without warping or fading. This Cyber Monday, enjoy 55% off!

kid-friendly · Recipes

Classic Baked Ziti

I dread the onset of winter with its cold, dark, depressing ways, and anyone with little kids can tell you the havoc daylight saving time wreaks on family sleep schedules. We had an oddly warm fall here in New England; it was 70 degrees out Monday, when I started writing this, and as nice as that felt, I’m ready for the casseroles to start showing up again — even if Mother Nature isn’t. I’ve also been ready to dig into hibernation food for months now!

In that spirit, I’ve made this wonderfully simple Baked Ziti a lot this fall, including for potlucks, Sunday dinner, and for friends with new babies.

img_0990img_0988

This makes the perfect dish for visiting a newborn: it is comforting, filling, and reheats very easily, and can be eaten with one hand while holding a baby. It can also be frozen if your friends don’t have room to eat it right away. As a bonus, little kids like it, too, which is always an implicit goal of any recipe I post! Georgia simply gobbles this up, and it’s one of Mark’s, favorites, too. Win-win.

Classic Baked Ziti.png

This recipe was inspired by Smitten Kitchen with a few adaptations to make it my own.

Cook time: 30 minutes    Serves: 4-6

Classic Baked Ziti

INGREDIENTS

  • 1 pound ziti, cooked al dente
  • 1 pound ground beef
  • olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano or Italian seasoning (I like Wildtree)
  • 28-ounce can of crushed tomatoes
  • a few handfuls of baby spinach
  • 1 cup mozzarella, grated
  • 2/3 cup finely grated pecorino (or parmesan) cheese
  • fresh basil slivers
  • optional: red pepper flakes

DIRECTIONS

To start, preheat your oven to 400 F.

Heat a pot of salted water to boil and cook the pasta very al dente, or at least 2 minutes less than the normal cooking time stated on the box. Drain the pasta, reserving half a cup of the cooking water.

Heat a large skillet over  medium and add a swirl of olive oil until warm, then add the meat alongside the onion, garlic, seasonings and a healthy dose of salt and pepper over medium-hihg for up to 8 minutes, or until the beef is browned, stirring often.

Add the crushed tomatoes and stir to combine, then reduce the heat to medium-low and simmer for five minutes. Add in the reserved pasta water and then the spinach, cooking until milted (maybe another minute or two). Here, I like to add in some fresh basil, slivered, and maybe a couple fresh tomatoes from my garden if I need to use them up.

Stir in the drained pasta and mix together. Pour half into a 9×13 glass baking dish or lasagna pan, and sprinkle with half the two cheeses; repeat with another half of the pasta then top with the remaining cheese.

Bake in the heated oven for 30 minutes or until nice and crispy and browned on the edges. You can even run the dish under the broiler for a minute if you’d like it extra crispy! Enjoy warm.

img_0995

NOTES:

  • You can also use Italian sausage, casings removed, if you prefer the taste.
  • To cook al dente, shave 2 minutes off the cook time stated on the package of pasta. Taking care not to overcook is essential for this not turning mushy!
  • Seasoning the ground beef well with salt and pepper is essential; it’s less important if you opt for Italian sausage.
  • I like to serve this with more slivers of fresh basil and, if you have it, fresh ricotta. But that’s totally optional!
  • I have never tried this week meat substitutes, but it’s certainly possible. Other good substitutions to make it vegetarian would be mushrooms, beans, or lentils.

img_0989***

Stay tuned for my first holiday shopping guides soon, and some inspiration for Thanksgiving dinner! I’m so excited Christmas is right around the corner. I basically live for the holidays once Halloween is over every year 🙂 Have a lovely, cozy weekend.