The Times - Serving Waitsburg, Dayton and the Touchet Valley

I was debating on what to put in this week. Last year at this time, I put in a recipe called Turkey Imperial. It is a good way to use up leftover turkey, so if you are looking for it or would like to consider it, let me know. I was going to use it again until I came across a few others.

One was called Quinoa and Broccoli, using mushroom soup, sour cream, and Durkee's Dried Onions.

Another one I saw was Kielbasa sausage and Brussel sprouts, but that seemed like a short recipe so passed on it. But I will make it someday.

I saw one called Turkey Hash, but like most I've seen, it's putting your leftovers all in one pan. The funny part is at Thanksgiving we have separate piles for our turkey, potatoes, etc., then afterwards, we put them all together. A great sandwich is turkey, cream cheese (not much for me) and cranberry sauce. Lettuce is optional.

No, I haven't made it yet, but I have the quinoa and sweet potatoes. I think it sounds delicious.

Update** I made it last night and it was very good. Joe suggested some chopped cabbage to give it a little extra moisture though the sweet potatoes and broccoli was a good combination. I used fresh broccoli. Between you, me, and the gatepost, I think Joe would have liked the recipe using the mushroom soup and sour cream.

Feedback** Darcy told me she made the sausage/barley soup and said it was very flavorful. She added diced tomatoes and some Italian seasoning. Zonia shared she made the Whoopee Pies for her grandson's hockey team. How fun! Thanks to those who tell me they enjoy reading the recipes, even if they haven't tried them yet ;)

INGREDIENTS:

1 c. quinoa 2 c. frozen chopped broccoli, thawed

2 c water 1 Tbsp garlic powder

1 large sweet potato, peeled ½ c. whole almonds

and cut into ¼ inch cubes 1 Tbsp soy sauce or to taste

2 Tbsp canola oil 1 onion

DIRECTIONS:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Meanwhile, place the diced sweet potatoes into saucepan and pour in ¼ inch of water. Cover and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.

Once the potatoes have finished steaming, add them to the broccoli mixture and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about five minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired, to serve.

MY NOTES:

Looking over the recipe, I will chop the almonds. I would think that it would distribute the almonds better. Walnuts certainly could be used and would give it a different flavor.

I was smiling to myself, thinking I will like this recipe better than the one with mushroom soup and sour cream, but maybe others wouldn't. You all get what I like ;)

**Off the subject, but several reader friends have asked me about a cookbook. Perhaps so they don't lose the recipes they meant to clip but didn't. I'm open to suggestions. The only way I can think that would work is using a three-ring binder, much like Dorothy Dean did. They sent out weekly pages one could put into a three-ring binder. But honestly, anything will have to wait until next year. Crazy how fast time is going.

ENJOY AND HAVE A SAFE AND ENJOYABLE THANKSGIVING, however you celebrate it!