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November 26, 2013

Recipe for smoky pumpkin and brown rice enchiladas (with or without leftover turkey)

Smoky pumpkin and brown rice enchiladas (just add turkey!).

'Tis the season for leftovers, and there's no better way to bundle up your leftovers than in a batch of quick and easy enchiladas. I used leftover pumpkin puree and leftover brown rice to make these vegetarian enchiladas for lunch on the day after our Canadian Thanksgiving feast. If you have a few slices of turkey, shred them up a bit and tuck them inside. Stuffing and mashed potatoes instead of brown rice? Go for it. Corn tortillas instead of whole wheat? Yes, indeed. Top the whole pan with red or green enchilada sauce from the pantry, and plenty of cheese, and nobody will complain about having to eat leftovers.

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November 24, 2013

Sophie's noodle kugel recipe {vegetarian}

Noodle kugel, for any holiday celebration.

Judy, a longtime reader who lives in the Philadelphia area, sent me a favorite recipe for her grandmother's noodle kugel, a casserole my own grandmother used to make. I loved the note Judy wrote with the recipe, and she graciously allowed me to share it, and the recipe, with you. In the year of the Thanksgiving and Chanukah convergence, this noodle dish is a perfect addition to the holiday table, no matter which holiday you're celebrating this week:

My grandmother Sophie, who lived to be 98 years old, was an amazing cook. She spent a number of years in the 1930s and 1940s running the kitchen of a "resort" for union workers, and she never really adjusted her recipes to cook for just a few people (a tradition I seem to have continued). Grandma didn't wrote down her recipes, so I would cook with her and write down the ingredients and measurements as best I could.

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November 23, 2013

The Pantry Quiz #62

Garlic

Do You Know?

Let's talk about garlic, one of the absolutely fundamental ingredients in The Perfect Pantry. Which of the following are real cocktails made with garlic?

1. Gartini.
2. Pig's Tail Caesar.
3. Garli Mary.
4. Bloody Bulldog.

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November 21, 2013

Recipe for sautéed escarole with garlic and parmesan cheese {vegetarian, gluten-free}

Sautéed escarole with garlic and parmesan cheese.

In any selection of offerings on the holiday menu, a cook should always sneak in a couple of no-stress side dishes. Sautéed escarole with garlic and parmesan cheese is easy on the cook, yet absolutely worthy of a place at the table. One of the antioxidant-rich dark leafy greens, escarole plays a starring role in Italian vegetable soups and stews, but here it's the star of its own show. Cooking in olive oil softens the leaves and mellows the bitterness that's common to many dark greens. Add garlic and real Parmigiano-Reggiano cheese, and a few red pepper flakes for fun, and you have a simple, yet stunning, side dish. Make this at the very last minute, before you're ready to serve.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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