Archive for November, 2014



3 cups of leftover turkey chopped into bite size pieces

1 very large onion, chopped into small pieces

4 stalks of celery chopped into small pieces

1 large carrot chopped into small pieces

1/2 cup leftover turkey gravy

4 cups of water

1 tablespoon of Jamaican Ginger

1 teaspoon of tumeric

1/2 to 1 cup of Jasmine rice

Pinch of fresh rosemary



Put all ingredients (minus the rice) into large pan and bring to boil, I use gas stove and cook on high for approximately 15 minutes.

After 15 minutes I add one cup of Jasmine rice to the boiling rice, put lid back on and let cook another 20 minutes on medium.

Since I have to have low sodium diet, I do not add any salt.   The leftover turkey was already salted when cooked and the leftover gravy already salted when first made.  The Jamaican ginger and Turmeric gives it plenty of  flavor and when eating one can add extra salt and/or pepper if wanted.

We have toasted Italian bread with fresh butter in place of crackers, that is an individual choice.

The leftover soup is vac sealed and frozen for quick dinner in the future.   Uses up most of leftovers and nothing is wasted.



This is a dish comprised of leftover pulled pork with veggies added. Sweet and tasty

4 cups lelftover shredded or pulled pork (mine had sweet barbecue sauce very light and had been previously frozen)
2 or 3 stalks of celery chopped into small pieces
1 large or 2 small onion chopped into small pieces.
1 large carrot chopped into small pieces.
2 green peppers cut In strips (remove all seeds)
4 hot cherry peppers cut into pieces (remove all seeds)
2 tablespoons olive oil
Sesame oil (I use about 1 teaspoon)
Asian “Oyster Sauce” mine is Dynasty brand 1 tablespoon
Jasmine White Rice
1 large iron skillet

Spray skillet with oil
Add all the vegetables to skillet
Add the shredded on top (DO NOT MIX)
Let cook on medium for about 15 minutes
Remove lid and add Sesame oil and Oyster Sauce and mix
Cover with lid and let cook on low for 15 minutes

I usually do this first and set aside
1 ½ cup water
1 cup Jasmine rice
Put water into pan, add rice, stir, bring to a brisk boil, then put on lid and turn to low for 5 minutes, then remove from burner and leave lid on until ready.
I keep this rice very plain as the pork and veggies have enough salt and flavor without adding anything to the rice.


Serves 4

“Three sisters” refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian tribes.

3/4 to 1 cup dried pinto (or other) beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tablespoons butter or olive oil
1 onion, diced
Pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
1 rib celery, diced
3 to 4 cups vegetable stock
1 cup corn off the cob (or frozen)
1 teaspoon dried or 2 tablespoons fresh thyme
Sea salt and freshly ground black pepper, to taste

1. Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.

2. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.

3. Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes.

4. Add carrot, garlic and celery, and sauté over medium heat, stirring occasionally, for another 5 to 10 minutes.

5. In the meantime, scoop cooked squash out of shell. Add squash to onion mixture and mix well, smoothing out any large lumps. Rinse and drain cooked beans.

6. Add stock and bring to a boil. Turn down heat and add beans, corn and thyme. Simmer, covered, for another 15 minutes, stirring occasionally. Add salt and pepper to taste, and serve hot with crusty bread.

Rosemary Portobello Gravy
The rosemary imparts rich flavor that can be used to dress vegetables, meats or grains. Try it on baked sweet potatoes.


• 3 tablespoons olive oil
• 1⁄2 large onion, sliced
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoons whole-wheat or gluten-free flour
• 3 cups chicken or vegetable stock
• 1 teaspoon sea salt
• 1 portobello mushroom cap, diced


1. Pour olive oil into a frying pan or medium-sized saucepan. Add onion, rosemary and thyme, and cook over medium-low heat until onion starts to brown, or about 20 minutes.

2. Remove onion, rosemary and thyme to a bowl for later use. Add flour to pan and whisk to a thick paste. Allow to brown for about 1 minute.

3. Add 1 cup stock, whisking constantly until there are no lumps. Whisk in remaining stock and salt.

4. Add mushroom cap and reserved onion, thyme and rosemary to gravy and simmer for 10 to 15 minutes.

5. Strain out solids to serve.

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