Leftover Turkey Noodle Casserole

I like noodle casseroles, but I find it a challenge finding recipes without any of my pain-triggering foods. So I was pretty excited when I found this turkey noodle casserole recipe from the Who Needs a Cape blog http://whoneedsacape.com/2016/10/leftover-turkey-noodle-casserole/. We had it for dinner tonight. My homemade gravy made it a little greasy tasting, but still very yummy.

INGREDIENTS

12 oz wide egg noodles, cooked

3 cups leftover turkey, cubed

1 cup steamed carrot chunks

(Leftover peas - optional)

12 oz leftover gravy (or jarred gravy)

Salt & pepper to taste

1 Tbsp thyme (optional)

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F.  Mix all ingredients together and place in casserole dish. Heat in oven about 20 minutes.

Delicata Squash Bake with Tahini Sauce

One of the foods I 'discovered' through our share in Seton Harvest was delicata squash. I love them! This is a recipe from the minimalist baker http://minimalistbaker.com/delicata-squash-bake-with-tahini-sauce/.

INGREDIENTS

Squash

2 delicata squash 

2 Tbsp coconut oil, melted

Salt

Sauce

3 Tbsp tahini

Juice from half a lemon

1 Tbsp maple syrup

2-5 Tbsp hot water

Toppings

1/4 cup roasted hazelnuts, roughly chopped

1/4 cup pomegranate seeds

(Optional - fresh chopped parsley)

COOKING INSTRUCTIONS

Preheat oven to 400 degrees F. Halve the squash longwise and remove seeds. Cut into 1/2 thick slices. Place squash on one or two baking sheets. Drizzle with coconut oil. Coat pieces well and arrange in single layer. Sprinkle with salt. Bake 20-25 minutes, flipping pieces half way through.

Place roasted squash in serving dish.

Whisk together sauce ingredients, adding hot water by tablespoon until it is pourable.  Pour sauce over squash. Add toppings. Serve immediately.

Asian Sesame Cucumber Salad

This is a recipe from the Will Cook for Friends blog http://www.willcookforfriends.com/2015/08/asian-sesame-cucumber-salad.html.  It uses spiralizer noodles from cucumbers and carrots. I do not have a spiralizer (and don't feel the need for one). I use a julienne peeler, which works just fine. I had only used it on zucchini before, so this was a fun change.

INGREDIENTS

2 English cucumbers, julienne peeled to the seeds

2 large carrots, peeled, then julienne peeled

Salt

2 Tbsp rice vinegar

2-3 Tbsp honey

1 Tbsp fresh lime juice (juice from 1/2 lime)

1 tsp toasted sesame oil

Pinch crushed red peppers

1 Tbsp toasted sesame seeds

1 scallion, sliced thinly

COOKING INSTRUCTIONS

Generously salt the julienned cucumber and let it sit in a colander to drain for about 20 minutes. Wrap drained cucumber in a dish towel and/or paper towels and squeeze to remove as much moisture as possible. Mix with julienned carrots.

In a small bowl, whisk together the vinegar, honey, lime juice, sesame oil, and red peppers. Pour over cucumbers and carrots, and mix together. Add sesame seeds and scallions. Serve immediately.  If any stored for later, drain accumulated cucumber water from bottom of container before serving.

4 servings.