Looking to lighten up your sides? Try this Instant Pot Mashed Cauliflower seasoned with broth and garlic for a tasty lower carb option.

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Cauliflower really is a magical vegetable. It can replace pizza crust, chicken nuggets/wings, rice, pasta, and potatoes. The first time I had mashed cauliflower was over a decade ago and it was quite watery – not the most appealing substitute for potatoes. But this Instant Pot version results in a thicker consistency more closely related to mashed (whipped) potatoes and just as delicious paired with turkey, ham, or even a slow roast leg of lamb.

To make this, you steam the florets in broth, chicken or vegetable depending on your preference, along with garlic. Once cooked, make sure you drain all the liquid (I know it seems like a waste so if you wan to save it for soup be my guest) and then blend the garlic and cauliflower together. After that you simply add a little sour cream, butter, and salt and pepper to taste.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

INSTANT POT MASHED CAULIFLOWER

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Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large head cauliflower, core removed and cut into large florets
• 1/2 Tbsp olive oil
• 4 cloves garlic, smashed
• 1-1/2 cups chicken stock or vegetable broth
• 1/2 Tbsp unsalted butter
• 1 Tbsp sour cream
• 1/2 tsp salt, or to taste
• 1/4 tsp fresh ground pepper, or to taste

Directions

1. Set instant pot to sauté and add olive oil. Add garlic and cook until golden brown on all sides, about 2 minutes. Add broth and cook 1 minute.
2. Turn off sauté mode, and the steamer basket inside and put the cauliflower in the basket. Close the lid and set the valve to sealing. Set to cook on high pressure for 3 minutes.
3. When complete, use the quick release function to release the pressure. then open half way and let stand another 3 minutes.
4. Drain all of the liquid and transfer the cauliflower and garlic to a food processor or blender. Add butter, sour cream, salt, and pepper and pulse until blended and creamy. Taste and adjust seasonings if needed.
5. Transfer to a mixing bowl or serving dish and serve immediately.

Source: Adapted slightly from Diethood.

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Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

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Warm yourself up from the inside out with this zesty potato, sausage, and kale soup made with hot sausage, fresh kale, and mashed potatoes!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

I am so tired of being cold! I know the #1 reason I moved away from TN 3 years ago was the infernal summer heat and humidity but dang it I don’t remember winter’s being this consistently cold. Thankfully there’s plenty of belly warmer food to be had, especially lately as I’ve been hanging out with the Ohio Pork Council.

While I love beef, I make an effort to reduce my red meat intake and replace it mostly with poultry and occasionally tofu. But over the past year I’ve rediscovered my love for all things pork – and not just bacon. It is the other white meat after all, is incredibly versatile, economical, and can be even more flavorful and juicy than chicken if cooked properly. My partnership with the Ohio Pork Council has been the driving force behind that and I can’t thank them enough for showing me the way.

Not only have I learned how to cook pork, but I’ve also had the pleasure to meet the hog farmers right here in Ohio. Heck I even got to visit Surber Farms and walked through pen after pen of curious pigs (post to come soon I promise)! You’d think I wouldn’t be able to eat pork after that but despite their cuteness, they are mighty tasty and have lived a good life. But I digress.

My most recent interaction with Ohio hog farmers (and soy farmers that produce the food for the pigs) came in the form of lunch at Bob Evans’ corporate headquarters right here in Columbus with several other Ohio-area bloggers. After touring their test kitchen (and learning a quick trick on how to easily remove sausage from the packaging), we were served several dishes all made with Bob Evans pork products – many of the farmers in attendance raise the very pigs that go into their sausage! How often do you get to meet the people who raised the food you are eating? Many of these farms have been in their families for generations and it’s wonderful to see how passionate they are and how much they care about the animals.

The Asian Maple Sausage Meatballs were one of my favorites but as Jill of Foodtastic Mom already shared that recipe I decided to go for something to thaw the chill that has seeped into my bones all these months of winter. For some added heat, this soup is made with a zesty hot sausage and a little bit of jalapeno. Don’t require that much heat? Use regular sausage and a little bit of bell pepper instead. Oh and did I mention there’s also mashed potatoes in this soup? Yea get this in your belly asap. Check out recipes shared from other bloggers who I had lunch with including Lemons for Lulu, The Food Hussy, and Plowing Through Life.

Three years ago: 14 DIY Valentine’s Day Gift Ideas

Four years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Six years ago: Cinnamon-Blueberry Bread Pudding

Seven years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

SOUP

Serves 6

Ingredients:

1 lb. Bob Evans Zesty Hot Roll Sausage

2 Tbsp unsalted butter

1 small red onion, finely chopped

1 jalapeno, seeded & minced

4 cups low sodium chicken broth

1 pkg Bob Evans Sour Cream & Chive Mashed Potatoes

1/2 cup heavy cream

1 bunch kale, washed, stems removed, leaves coarsely chopped

Salt and pepper, to taste

Directions:

1. Heat a large pot over medium heat, add the pork sausage, crumble, and cook until no longer pink. Drain, remove to a paper towel lined plate, and set aside.
2. Put pot back over medium heat and melt the butter. Add the onions, scraping up any sausage bits left behind, and cook until translucent, about 3 minutes. Add jalapeno and cook another 2 minutes. Pour in broth, cover the pot and allow the mixture to simmer for 20 minutes.
3. Stir in the mashed potatoes until fully incorporated and simmer an additional 10 minutes. Puree the soup with an immersion blender until smooth (or add a to a blender).
4. Add the sausage to the soup along with the heavy cream, stirring to mix, and bring soup to a simmer. Stir in the kale, cover and turn off the heat. Allow the soup to sit for 8 minutes. Season with salt and pepper to taste. Serve with a dollop of sour cream and sliced green onion.

Source: Bob Evans

Let those potatoes shine in this slow cooker potato soup inspired by one of my favorite quotes from the Lord of the Rings series.

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In case you missed Monday’s post, I am reliving my weekend where several friends and I had a LOTR movie marathon complete with meals to satisfy any hobbit!

After Second Breakfast and finishing the original Hobbit animated film around 11am, we partook in Elevensies which consisted of lembas bread and tea. I made one of my scone recipes without mix-ins and with gluten-free all-purpose flour, cut them into small squares, and wrapped them in green construction paper designed to resemble mallorn leaves.

Unfortunately unlike the lembas bread in the books/movies, one bite was not going to sustain us for an entire day. Or maybe it was fortunate because next up was this Slow Cooker Potato Soup for Luncheon inspired by this quote: “What’s Taters?” “Poh–Tay–Toes! Boil’em, Mash’em, Stick’em in a stew!” or in this case slow cooker “poh-tay-toe” soup! But you could also make cheddar baked potato soup or potato leek soup if you prefer.

This slow cooker potato soup was served with fresh minced chives, crumbled bacon, and shredded white cheddar to top it off, and a roll of seed bread to soak up every last bit. For the seed bread I halved the recipe for my whole wheat bread bowls, added caraway seeds to the dough, divided into 12 rolls and sprinkled more on top along with some poppy seeds.

Even though I was feeding 12 people (note the recipe I am sharing I actually doubled), I was still impressed by how quickly every single meal flew off the table. I always worry about having enough food at such events but everyone assured me that there was plenty, they just couldn’t resist finishing it all off at lightning speed!

Everyone has since requested a do-over so that they can have everything again. To that I replied most graciously for the compliment but informed them that while I do plan on hosting my annual St. Patrick’s Day party, it will be a pot-luck cause I need a break!

SLOW COOKER POTATO SOUP

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 6 Hours 30 Minutes 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter
• 1 medium yellow onion
• 2 cloves garlic, minced
• 2.5 lb. russet potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2-1/2 cups vegetable broth
• 1-1/2 cups milk
• 1/2 tsp celery seeds
• 1/2 tsp dried thyme
• 2 Tbsp cornstarch
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh minced chives
• Shredded cheddar cheese
• 4 slices bacon, cooked and chopped (optional, omit for vegetarian)

Directions

1. In a large skillet over medium heat, melt the butter. Add the onion and cook until soft and translucent. Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
2. To the bowl of a slow cooker, add the onion mixture, potatoes, carrots, broth, milk, celery seeds, and thyme. Cover and cook on low for 6 hours or until potatoes are fork tender.
3. Remove 2 tablespoons of the soup liquid and whisk in the cornstarch. Whisk back into soup and cook for another 10 minutes. Add cream, season to taste with salt and pepper, and heat for 5 more minutes.
4. Serve topped with minced chives, cheddar, and bacon.

Source: Adapted from Middle-earth Recipes and my Cheddar Baked Potato Soup.

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This soup is for when you need a warm hug in food form. With roasted cauliflower, chicken peas, and butternut squash.

While the beginning of 2016 hasn’t been bad, I certainly haven’t gotten off to the best start. I contracted a nasty cold, forgot how to correctly add powers of 10 (thankfully 3 others were with me in that error, unfortunately however for my mouse experiment), was nearly run off the road by an oblivious driver, produced some of the most perplexing data my boss has ever seen (he actually said that), and then could not get a gas pump to register which type I wanted to select – the buttons simply would not respond. So I went to a second pump, and then a third, and then finally waited behind someone that was on a working pump only for it to be my turn and still couldn’t get it to work on top of my debit card getting frozen by my bank after 4 swipes/cancelled transactions at a gas station. But then I actually read the screen where it said “please lift nozzle and select fuel type”- moron. I swear most gas stations you select first before lifting. With all that in mind along with winter finally taking hold, I think it’s time to curl up with a nice warm bowl of soup.

One year ago: Pumpkin Ice Cream

Two years ago: Goat Cheese Stuffed Bacon Wrapped Dates

Five years ago: Quinoa Pilaf with Pine Nuts

ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP

Serves 6-8

Ingredients:

3 to 3 1/2 pounds butternut squash (approximately 2), seeded and quartered

1 head of cauliflower, chopped into florets

1 (15 oz.) can chickpeas

5 garlic cloves, peeled and left whole

4 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp ground white pepper

1/2 tsp paprika

1 (32 oz.) carton reduced sodium vegetable broth

2 Tbsp honey

1/2 cup heavy cream

1/4 tsp ground nutmeg

Directions:

1. Heat the oven to 400 degrees. Line two half sheet pans with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 tablespoon olive oil and season with 1 teaspoon of the salt and the white pepper. Place flesh-side-down (skin-up) on prepared baking sheet.
3. In a large bowl, toss the cauliflower florets, chickpeas, and garlic with 3 tablespoons olive oil, 1 teaspoon salt and paprika. Spread evenly over the second prepared baking sheet. Place both sheets in the oven and roast for 30-35 minutes or until soft and tender. Reserve about 1/2 cup chickpeas for garnish and allow to cool.
4. In a large Dutch oven (or heavy pot) over medium heat, bring vegetable broth to a boil. Scoop the squash flesh from the skin into the pot along with the cauliflower mixture. Add the broth and honey. Bring back to a simmer then remove from heat.
5. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer over low heat (keep lid on as the thick soup may splatter). Season with nutmeg and add additional salt and pepper to taste.
6. Serve immediately garnished** with reserved chickpeas.

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

**I added a dollop of beet hummus for fun.

Source: Adapted from my Butternut Squash Soup and Kim’s Cravings.

Beef stew is a great comfort food to thaw out your bones from the winter. Made even better when made in a slow cooker with Guinness stout beer. 

Every year for St. Patrick’s Day I trust my slow cooker to make the corned beef. Since I’ve already shared 4 different versions of slow cooker corned beef, this year I expanded my slow cooker’s horizons with a Guinness beef stew. Of course I am still going to also cook corned beef but I may revisit one of my previous ones, probably the honey marmalade mustard version. It was the first one I ever made on my own and is still one of my favorites. Do you prefer corned beef or beef stew for St. Patrick’s Day?

While the stew does get cooked in a slow cooker, the beef first is browned in a skillet so I hope you can forgive me for making you dirty up one more dish to make this recipe, not that it requires a whole lot to begin with just two bowl, a skillet, and the slow cooker. I’m pretty sure that after it’s done cooking you’ll forget all about the dishes anyway, whether that be due to wallowing in homemade beef stew or drinking too much Guinness. Don’t worry I won’t judge you either way – ’tis the season!

One year ago: Spinach Pizza Dough

Four years ago: Chicken and Broccoli Stir-Fry

SLOW COOKER GUINNESS BEEF STEW

Serves 4-6

Ingredients:

2 lb. boneless beef chuck roast, trimmed and cut into 1-inch pieces

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

3 Tbsp olive oil

1 onion, finely chopped

3/4 lb. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

1/2 lb. carrots, peeled and cut into 1-inch pieces

1 Tbsp tomato paste

1 Tbsp packed dark brown sugar

1 garlic clove, minced

1 sprig fresh thyme

1/2 Tbsp minced fresh parsley

2 cups low-sodium beef or chicken broth

1 (12 oz.) bottle Guinness stout beer

Directions:

1. In a large bowl, toss meat with flour, salt and pepper.
2. In a large skillet over medium heat, add the olive oil. Place the meat in the skillet and brown, turning to cook until sides are brown and remove from heat.
3. Into a lightly greased slow cooker, add onions, potatoes, and carrots. Top with browned beef.
4. In a medium bowl, stir together the tomato paste, sugar, garlic, thyme, parsley, broth and beer. Pour over the beef. Add more liquid if necessary to just cover the meat. Cover and cook on LOW for 4 to 6 hours. Remove thyme sprig before serving.

Source: Adapted from Tracey’s Culinary Adventures and Tablespoon.

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Save your leftover turkey bones and innards this Thanksgiving and make your own poultry stock to use in your favorite comfort soups and stews during cold month.

When you think of pets, certain toys are associated with cats and dogs. For cats it’s little balls with bells in them, catnip-stuffed animals, and string or wands with a string and a little object on the end. For dogs it’s balls, ropes, bones, kongs, and stuffed animals. While my cat enjoys his share of stringed and jingly things his favorite toys are a fuzzy kong octopus and a tennis ball. He loves rolling on his side/back while hugging either of those objects with his font paws, kicking at it with his back paws, and biting it (it’s obscenely adorable btw but he moves too fast to get pictures). I’m beginning to wonder if he doesn’t think he is a dog. He did spend the first 2 years of his life living with my roommate at the time’s two toy fox terriers. I used to think that he got along so well with them because he thought they were cats, but maybe he thinks he is a small dog? He is awfully needy and by my side at all times. Who knows, he is cute and he is mine.

Anyway, I rambled on about that much longer than I had intended. Originally I had planned on just saying “Hey guess what? My cat’s favorite toy is a tennis ball.” and leave it at that, but apparently I had much more to say on the subject. Unfortunately Thankfully it has absolutely nothing to do with today’s recipe.

After you gut your turkey next Thursday, cut out its spine (if spatchcocking), and then cook and devour it leaving the bones behind – don’t throw it out! You have some quality ingredients on your hands. I know all that stuff looks gross but I promise, just throw it all in a pot of water with some roasted vegetables and herbs. Not only will your house continue to smell like thanksgiving dinner, you’ll also be on your way to some easy, homemade poultry stock. Then you can use it to make leftover turkey soup, or any of those other cozy fall/winter soups and stews I know you are planning to make in order to survive the cold weather. (Which by the way, my friends in upstate NY got pounded with some serious snow this week. I kind of miss it… and then I don’t.)

Some of my favorite comfort soups that I will make with the stock:

• Broccoli Cheddar Soup (in whole wheat bread bowls)
• Butternut Squash Soup
• Cheddar Baked Potato Soup

One year ago: Thanksgiving Recipe Roundup (2013)

Two years ago: Peanut Butter Marshmallows

Four years ago: Buckeye Candies

ROASTED POULTRY STOCK

Makes 3 quarts (12 cups)

Ingredients:

5 lb. leftover turkey or chicken bones, wings, neck, and back (if spatchcocked)

Roasted vegetables and drippings from bottom of roasting pan*

4 sprigs fresh thyme

2 bay leaves

16 cups water

Directions:

1. Place turkey parts, vegetables, thyme, and bay leaves in a large stock pot. Pour water into the roasting pan, scrape up any leftover bits, and add to the stock pot. Bring to a simmer and cook until deep golden brown and reduced to about 12 cups, about 1-1/2 hours.
2. Strain into a large bowl and let cool. Skim off fat layer if desired, pour into freezer-safe containers and chill in refrigerator, or freeze for later.

*If you do not have roasted vegetables from cooking the poultry, drizzle olive oil over a quartered onion, 2 chopped carrots, 2 chopped celery ribs, and roast at 450 degrees for 45 minutes.

Source: Adapted from Bon Appetit, November 2014.