Turkey Gnocchi Soup. New Music From Timber Bones.

Turkey Gnocchi Soup


Hi Friends!

My computer has been in the shop since last Monday.

I’m DYING here.

As a complete and utter online addict, this has been one VERY LONG week.

Sure I have a smart phone and a tablet. We even have a very nifty desktop in our study. Therefore it is utterly insane that I can be so forlorn without my own laptop.

That laptop is a lifeline of photos, files, music, recipes…you name it, all in one place that is organized exactly how I like it. Since I didn’t have time to put together posts ahead of time it has been nearly impossible to blog without it.

Did you miss me? :)

The very best news is that since I have been offline I have been very much on in the kitchen. I’ve got all sorts of delicious things to share when I get my beloved computer back and can load all of the photos on to it.

Today I used my phone camera to get some snaps of this really yummy soup that is perfect for using up any leftover turkey. Instead of the usual noodles, this Turkey Gnocchi Soup has…you guessed it, gnocchi as the star starch.

And did I tell you we have been without hot water for almost a month?….That can be my next rant. x

Turkey Gnocchi Soup
Turkey Gnocchi Soup

1 tablespoon butter
3 carrots, chopped
4 garlic cloves, minced
6 cups water
3 cubes chicken bouillon
3/4 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey
1 cup frozen peas
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese


1. In a Dutch oven, heat butter over medium heat. Add carrots and cook, stirring occasionally, 8-10 minutes or until crisp-tender. Add garlic and cook 1 minute longer.

2. Stir in water, chicken bouillon and Italian seasoning. Bring to a boil then add gnocchi. Reduce heat and simmer, uncovered, 3-4 minutes or until gnocchi float to the top.

3. Stir in turkey, peas and pepper. Heat through.

4. Top bowls of soup with cheese to serve.

Note to make ahead: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Serves 6

Recipe from Simple & Delicious Magazine

Turkey Gnocchi Soup

Turkey Gnocchi Soup

Australia-based band Timber Bones have a brand new song out that is perfect for filling this recently quiet little kitchen with lots of brilliant sound. ‘Travelling Song’ is catchy, fun and helping me forget my personal computer withdrawal.

Check out Timber Bones on Facebook and the band’s Website where you can keep tuned for information on where to buy the music.


Posted in Soup, Turkey | Tagged | Leave a comment

Creamy Vegetable Pie. New Music From Manwomanchild.


A lady was picking through the frozen turkeys at the grocery store for Thanksgiving Day, but couldn’t find one big enough for her family. She asked a stock boy, “Do these turkeys get any bigger?”

“No, ma’am. They’re dead.”

David Child, the front of Philadelphia-based band Manwomanchild, was interested in a vegetarian dish suitable for Thanksgiving.

I think a Creamy Vegetable Pie would be perfect on any celebratory table.

I saw a photo somewhere of a pie that had a layered filo crust. It looked so pretty that I gave it a try here. I love the flaky crunch of the cooked filo against the creamy vegetable filling. If you want to top with puff pastry, pot-pie style like Linda McCartney did in her recipe, that would be delicious as well. Instructions for both are in the directions.

Creamy Vegetable Pie


1 1/3 cups corn kernels
3/4 pound broccoli
3/4 pound zucchini
3/4 pound carrots
1/4 pound green beans
3 small leeks
1 1/4 cups béchamel sauce (recipe follows)
Mixture of fresh herbs such as thyme, basil, parsley and/or dill, chopped
8 ounces puff pastry or 20 sheets of filo dough (have about 1/2 cup melted butter handy if using filo)
2 ounces feta cheese, chopped, optional, to serve


1. Steam all the vegetables separately until crisp-tender. (Easy to do in the microwave)

2. Let vegetables cool then chop into bite-size pieces.

3. Stir vegetables and herbs into bechamel.

4. If going the filo route, lay a sheet of filo in a greased 9 inch pie plate. Brush with some melted butter and top with another layer of filo. Continue until all of the filo is used up. Pour vegetable mixture into filo crust.

5. To make the pie with puff pastry, roll out the pastry to a round just a bit larger than the diameter of a 9 inch baking dish. With the trimmings make a long thin strip of pastry. Pour vegetable mixture into baking dish. Moisten the rim of the baking dish and place the puff pastry strip on it. Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge.

6. Bake at 200℃/400℉ for 30-40 minutes or until the edges of the filo are crisp and golden or if using puff pastry, the pastry is risen and golden. Sprinkle with feta before serving, if you like.

Serves 4-6

Béchamel Sauce


3 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
Pinch of salt and freshly grated nutmeg


1. In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 5 minutes.

2. Meanwhile, heat the milk in a separate pan until just about to boil. Slowly add the milk to the butter mixture, whisking continuously until very smooth. Cook, stirring constantly, until thickened. Remove from heat and add salt and nutmeg.

Makes 1 1/4 cups

Recipes from Linda’s Kitchen by Linda McCartney

I love all things Boston, Brit pop and carefully crafted lyrics. ‘Return To Ithaca’ has it all. Seriously, it is as if David Child created this song in a time machine from an 80s era control panel. It is a terrific tune and one definitely worthy of a Thanksgiving playlist.

Check out Manwomanchild on the band’s Website. You can buy their music on Bandcamp.


Posted in Main Courses, Pie, Vegetable | Tagged | Leave a comment

Chocolate Krispie Treats With Kahlua Espresso Ganache. New Music From The Sneaky Nixons.


Addiction turntable

Here is a grown-up take on Rice Krispie Treats. A layer of thick, bittersweet chocolate ganache that has been flavored with coffee liqueur and espresso sits between crispy chocolate squares. Super delicious. The Kahlúa is very subtle so the treats are a hit with kids, too.

Chocolate Krispie Treats With Kahlúa Espresso Ganache


1/4 lb marshmallows (15 large marshmallows or 2 cups small)
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 cups Rice Krispies
Kahlúa Espresso Ganache (recipe follows)


1. Spray a 13 x 9 inch pan with non stick spray or line with non-stick foil leaving a bit of an overhang.

2. Melt marshmallows and butter with sugar, cocoa powder, and salt in a 3 quart heavy saucepan over low heat, stirring frequently until smooth, 3 to 5 minutes.

3. Remove from heat and gently stir in the cereal.

4. Press krispie mixture into prepared pan with dampened fingers. Cool about 20 minutes then cut sheet in half.

5. Spread some ganache on one of the half sheets. Top with other half. Cut into bite sized squares.

6. Reheat ganache gently to loosen and drizzle on top of the squares.

7. Let squares stand until set, about 15 minutes.

Kahlúa Espresso Ganache


8 0z fine quality bittersweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons Kahlúa or other coffee flavored liqueur
1 tablespoon instant espresso powder


1. Melt chocolate with cream, liqueur, and espresso powder in a metal bowl set over simmering water, whisking occasionally until smooth, 6 to 8 minutes. Remove from heat and let stand until thickened, about 2 hours.

Recipes from Gourmet Magazine

A little ska, a lot messy guitar. You are going to want lots of ‘Sex’ because it is awesome. Listen away here. (Only reason I linked the video off the page is it was a bit much for a blog that features food. I couldn’t find ‘Sex’ in an audio format.)


Here is another song by The Sneaky Nixons that is also supremely good and easily available to share from Soundcloud.

Check out The Sneaky Nixons on Facebook. You can buy the music here.


Posted in Dessert | Tagged | Leave a comment

Cheesy Mushroom Kale Risotto. Listening To Mickey 9s.


The internet works in mysterious ways. A search for funny mushrooms brought me funny mushroom bowls which linked to funny bowl cuts. Then this video popped up and 2.29 minutes of my life evaporated as I watched this freakish tutorial which left a young boy with a Moe worthy hair do.

Just wow.

I’d better follow up with a great recipe, right?

Meaty baby bella mushrooms lend earthy flavor to this rich vegetarian dish. With lots of kale and plenty of cheese, you’ve got a warming bowl of goodness to dig into.

Cheesy Mushroom Kale Risotto


5 – 6 cups chicken or vegetable stock
1 large onion, finely chopped
5 tablespoons butter
2 cups arborio rice
4 cloves garlic, minced
1/2 large bunch curly-leaf kale, stemmed and chopped
1 cup shredded Parmesan
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
1 pound sliced baby bella mushrooms


1. In a saucepan, simmer stock.

2. In another saucepan, stir onion and 3 tablespoons butter over medium heat, until onion softens, about 3 minutes. Add the rice and garlic and stir for 2 minutes.

3. Reduce heat to low, stir 1 cup stock into the rice and cook, stirring, until nearly absorbed, about 4 minutes. Repeat with 3 more cups stock, adding 1 cup at a time.

4. Stir in kale and 1 cup stock. Cook, stirring, until rice is tender and liquid is nearly absorbed, about 4 minutes. Thin with extra stock as needed.

5. Off heat, stir in 3/4 cup Parmesan, the vinegar and the remaining butter. Season with salt and pepper.

6. Meanwhile, in a skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add half the mushrooms, season and cook until browned, 10 minutes. Transfer to a plate. Repeat with remaining mushrooms.

7. Divide risotto among plates. Drizzle with some extra virgin olive oil. Top with mushrooms and remaining cheese.

Serves 4

Recipe from Every Day With Rachel Ray Magazine

All things Christopher Walken make the world a better place. Clearly that means that this song by Glasgow-based band Mickey 9s is improving ears everywhere.

Check out Mickey 9s on Facebook. You can learn of upcoming shows in the UK and buy their music on Bandcamp.


Posted in Main Courses | Tagged | Leave a comment

Spicy Sausage Ciabatta. New Music From Jimmy & The Revolvers.

paper jam
Change up your sandwich with this hearty sausage on ciabatta. It’s sweet and spicy with the peppery bite of arugula and richness of sun dried tomatoes all combined for a big flavor punch.

Spicy Sausage Ciabatta


4oog pork sausages
1 red chili, chopped
2 Tbs honey
4 ciabatta rolls
100g arugula
1/4 cup sundried tomatoes


1. Grill or broil the sausages, turning occasionally, until cooked through about 15 minutes.

2. Meanwhile, mix the chili and honey together in a small bowl.

3. When the sausages are nearly done, drizzle with the honey mixture and return to grill until glazed.

4. Lightly toast the ciabatta on both sides. Cut in half then top with slices of sausage, arugula and tomatoes.

Serves 4

Recipe from BBC Good Food Magazine
Have I got news for you.

It’s a new song from UK-based band Jimmy & The Revolvers called ‘The Morning Paper’. It’s rockin’ fun any time of the day.

Check out Jimmy & The Revolvers on the band’s Website where you can learn of upcoming shows in the UK. You can buy their music here.


Posted in Pork, Sandwiches | Tagged | Leave a comment

Short And Sweet. Five Ingredient Chocolate Chip Cookies.


I was pretty skeptical that these here 5 ingredients could possibly produce a proper cookie.

Then I mixed up the batter and was pretty skeptical that these here 5 ingredients could possibly produce a proper cookie. The batter looked like a sticky icing.

Well behold the magic chemistry of baking… chewy, nutty flavored chocolate chippers came out of the oven. The very best time to eat them, I thought, was about 5 minutes after they were baked. Warm and intensely flavored, they were absolutely delicious. They are okay cool, but not quite as good.

Five Ingredient Chocolate Chip Cookies


1 cup almond butter
1 cup semisweet chocolate chips
1/2 cup packed light-brown sugar
2 eggs
1/2 teaspoon coarse salt


1. Preheat oven to 350℉.

2. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.

3. Place tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets.

4. Bake cookies until puffed and tops are set, about 10 minutes.

5. Transfer cookies to a wire rack and let cool. Cookies can be stored in an airtight container up to 3 days.

Makes about 2 1/2 dozen

Recipe from Martha Stewart Living Magazine

A short song.

Yes, we are. :)

And a sweet song.

“She remembers the days they were running in the rain
Everything was beauty, and nothing was pain
That’s the way that life is
Well, it gets you every time
Put one hand on the wheel
And another in mine”

Check out Pretend Ships on Bandcamp, where the music is being offered up as a free download.

Learn more about Nolan John on his Website where you can link to buy the music.


Posted in Cookies, Short And Sweet | Tagged , | Leave a comment

Sage And Onion Toad In The Hole. New Music From Tuff Love.


A man went to the zoo.
All they had to exhibit was a dog.
It was a shih tzu.


How about a really good version of Toad In The Hole? This one stars sage, which lends a terrific earthiness. The sweet onion marmalade totally makes this homey dish shine.

Sage And Onion Toad In The Hole


200 grams (1 1/2 cups) flour
1 tsp sea salt
4 eggs, lightly beaten
200 ml whole milk
1/4 cup sage leaves, chopped
6 large pork sausages
1 1/2 Tbs olive oil
6 tsp onion marmalade or jam (I used this one)


1. Mix flour and salt together in a large bowl. Make a well in center and pour in the eggs and a splash of milk. Whisk to form a thick, smooth paste.

2. Add half of the remaining milk and whisk until smooth. Add the rest of the milk and 75 ml of water. Whisk until smooth. Mix in the sage.

3. Cover bowl and let rest in fridge for 10 minutes.

4. Meanwhile grill or broil the sausages until golden on all sides, about 10 minutes.

5. Preheat oven to 200℃/400℉.

6. Pour oil into a large roasting pan. Place in oven for a few minutes until very hot. Carefully remove from oven. Place the sausages in the pan and pour the batter around them.

7. Return pan to oven and bake for 25 minutes until the batter is puffed and golden.

8. Remove pan from oven and reduce temperature to 180℃/350℉.

9. Spoon 1 tsp of the marmalade onto each of the sausages. Return to oven and bake for 10 minutes longer or until sausages are glazed and the Yorkshire pudding is cooked through.

10. Serve right away with a little more marmalade on the side, if you like.

Serves 4 to 6

Recipe from Delicious Magazine

Peace, love and tie dye. Shoegazey, psychedelic, garagey…Crocodile, new from Glasgow’s Tuff Love, has it all.

Check out Tuff Love on the band’s Website where you can learn of an upcoming gig in Glasgow and link to buy their music.


Posted in Main Courses, Pork | Tagged | Leave a comment