Saturday, December 3, 2011

Where Food Comes From, Week 4

Dinner for November 26 - December 2
Popcorn and Leftovers
Pot Roast with Carrots, Beets, and Spinach
Dickie Jo's (restaurant)
Turkey Spaghetti (recipe at the end of the post)
UO Employee Appreciation Evening

This week was a little weird because we ended up eating out twice, once because we got caught out and about way later than I could comfortably make dinner and once because it was free food. :) Everything else is proof that a 26 lb. turkey goes a long way after Thanksgiving if you only fed 8 people at its original roasting. Still so much incredibly rich, thick stock to freeze...

pot roast
chicken stock
Salsa de Casa
green pepper
tomato sauce

Should Have Been Local
white beans

Not Local
cheddar cheese (Tillamook)
cream of mushroom soup
canned mushrooms
olive oil
Worcestershire sauce
spices (cumin, cloves, cayenne, cinnamon, salt, pepper)

Chicken Spaghetti
roasted chicken or turkey pieces - 4 c.?
1 pkg. (14 oz.) spaghetti cooked
1 can mushroom soup
1 small can mushrooms
1 1/2 sm. cans tomato sauce (I use about 1 c. homemade)
1 large onion and 1 large green pepper (chopped)
1 clove garlic, minced
2 T Worcestershire sauce
Tabasco, salt, pepper to taste
1/2 lb. grated cheddar cheese

Saute onions, garlic, green pepper and mushrooms. Simmer above mixture after adding seasonings and sauces - tomato sauce, soup, and 1/2 c. water. Add mixture and chicken pieces to spaghetti. Fill casserole half full - add layer of cheese - add rest of spaghetti mixture and top with remaining cheese. 350 degrees for 30 min.

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