Wild Rice Turkey Pecan Dressing (Stuffing, Sidedish)

Wild rice is a grain related to rice but technically is not a rice.  It grows in the marshes of the upper-midwest states such as Minnesota where this blog originates.  Wild rice is apparently rich in proteins and nutrients and is harvested by the Ojibwe tribes of the upper midwest states.  Around the 1950s farms sprung up that produced and harvested wild rice thus making the not-rice grain no longer wild either. Admittedly, I personally don't know the difference between the cultivated product and the truly wild stuff since-to my knowledge-I've only had the wild stuff.  I've read that those in the know seek out rice that is harvested annually by the Ojibwe people as the wild harvested rice is said to be superior to the cultivated domesticated product. 

To my siblings and me, we associate the cooking of wild rice with our mother's stovetop pressure cooker.  In the past few years, pressure cookers have come back into vogue.  Before the multi-function electric countertop appliances such as InstaPot® people occasionally cooked in pressure cookers that were heated over their stovetop burners.  My mother Jan's pressure cooker was a Mirro-Matic brand aluminum pot.  The lid had a gasket around the inside edge of the lid. The lid was locked on by turning the lid to align the two handles.  At the top center of the lid, there was a small vent that stood proud of the rest of the lid.  A round, weighted piece of steel was placed atop the vent pipe and that weight is what regulated the amount of pressure from steam within the pot.  

Mom would use her Mirro-Matic to cook wild rice.  Unlike the modern pressure cookers of today, the weight on the stem of the Mirro-Matic would belch steam and loudly chatter as it kept the pressure within the pot at safe levels.  To a kid though, that noisy rattling pot was considered a product of the devil himself.  It scared the heck out of me.  Mom attempted to assure me--with a volume in her voice that had to compete with what I will call the "Beelzepot" on the stove--was safe and yada-yada-yada.  

Then there was the year when pot malfunctioned.  So, I mentioned there is a vent pipe upon which a steel weight is placed.  Well, it just so happens that a grain of uncooked wild rice is the perfect size to fit into that vent.  Fast forward a few minutes, the cover is seated and sealed, the pan filled with chicken broth and wild rice and other ingredients listed below, the steel weight is placed atop the vent and the recently painted white drywall ceiling in my parent's kitchen was about to get a lesson in physics.  When that tiny piece of rice finally gave way, the pressure of the steam inside the pan had no difficulty shooting that weight off of the top of the pot and into the ceiling.  Luckily nobody was hurt but it is safe to say the sound of that explosive and unexpected "POP!" rattled Mom and gave Dad a reason to find the step ladder and retrieve his bucket of drywall mud from the basement workshop. Ahhh, family memories.  

This recipe was apparently taken from the Minneapolis Star-Tribune. I've written the following recipe's instructions for the timid, regular sauce pan using and for the more daring, pressure cooker method. 

Ingredients

• 2½ cups wild rice (rinsed well)
• 1 package turkey giblets and neck
• 7½ cups chicken stock
  
  
• ½ cup butter
• 1 cup chopped onion
• 1 cup chopped celery
• ¼ cup minced parsley
• 2 cups chopped pecans
  
  
• 1 tsp salt
• 1 tsp dried thyme
• ½ tsp poultry seasoning
• ½ tsp black pepper
  
  

Turkey Cherry Pasta Salad-D'Amico and Son's

Turkey Cherry Pasta Salad

From D'Amico and Son's

When a waiter has come back to the table and asked if there is anything else they can get for me.  If I really enjoyed the meal, I have been known to ask for the recipe.  Often, (but not always), the restaurant will already have pre-printed recipes.  This is one such recipe.  Thank you to D'Amico and Son's of the Twin Cities.  

This recipe serves 4.

SALAD:  

• 1 pound rotini pasta
• 1 ½ to 2 cups cooked, diced turkey breast (smoked is very good in this recipe)
• 1 cup dried cherries
• 1 medium yellow onion, diced
• 4 diced celery stalks, diced
• 1 cup whole toasted almonds

POPPYSEED DRESSING:

• ¼ cup powdered sugar
• 2 tablespoons champagne vinegar
• 2 cups real mayonnaise
• 2 tablespoons cold water
• 2 tablespoons poppy seeds
• 2 teaspoons kosher salt
• ½ teaspoon black pepper

PREPARATION:

Salad:

1. Cook pasta according to package directions. 
2. Drain. 
3. Rinse in cold water. 
4. Chill. 
5. Combine pasta, turkey, dried cherries, onion, celery and almonds.

Dressing:

1. Combine powdered sugar and vinegar. 
2. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. 
3. Add to pasta mixture. 
4. Toss until pasta is coated with dressing.

NOTE: May be refrigerated up to 3 days.

 Basic Vinaigrette Salad Dressing

This is Chad's Mom's basic recipe for homemade dressing. It was so good on her homegrown greens from her garden. She would always add black olives and sliced pepperoni to her salads. Homemade dressings are always healthier and just taste better!

Ingredients:

• ½ C Olive Oil
• 3T Lemon Juice
• 1 T White Wine Vinegar
• 1-2 tsp Worcestershire sauce
• 1 Large Garlic Clove (minced)
  
• 1½ tsp Capers (chopped)
• 3 inches Anchovy Paste
• 1T Mayonnaise
• 1-2 tsp Dijon Mustard
• ½ tsp Sugar
• ½ tsp Salt
• (Optional) Chopped Parsley, Thyme, Rosemary or whatever herb you have on hand

Instructions - 

1. Combine all ingredients in a jar or bottle.
2. Shake.
3. Enjoy.

Note:

The olive oil, lemon juice, mayonnaise, mustard, garlic and salt are the basis of this dressing. They may be increased or decreased according to taste with the other items added. The above recipe was the original from Nola Freyer.

Potato Gratin Dauphinois

Potato Gratin Dauphinois

Mom found this recipe and served it for Christmas 2019.  She found the recipe online (the original recipe written by Michelle Minnaar is found by clicking the subtitle above.) The combination of the cheese, cream and garlic made this a perfect side dish for a special meal.  A gratin dauphinois is one of the best and most popular French recipes. This creamy potato recipes is best served as a side dish with steak.

INGREDIENTS

Cowboy Beans

This is a recipe that comes from Kathy's side of the family.  Kathy and her sisters are the third generation of cooks in her family that make this recipe.  It has been a staple at family gatherings for years.  This is a perfect side dish for potlucks, picnics and parties and you can eat them until you...Pop!  (The P alliteration reminded me of a weird spoken word piece from a Monkee's album from my youth.)  Although traditionally, this is used as a side dish, with grilled brats and burgers, I've often thought this could be a main dish.

Ingredients:

• ½ cup fried Bacon Pieces
• ½ cup diced Onion
• 1 lb Ground Beef
• 1 can Butter Beans (drained)
• 1 can Kidney Beans (NOT drained)
• 1 can Pork-'n-Beans

• 2 tablespoons Vinegar
• ¾ cup packed Brown Sugar
• ½ cup Ketchup
• 1 teaspoon Salt
• 1 teaspoon prepared Yellow Mustard

Vegetable Bake

This recipe for Vegetable Bake was called "Crunchy Mixed Vegetable Bake" in The Pamper Chef cookbook Recipes From the Heart.  We've been serving this side dish up for Thanksgiving and Christmas for a number of years.  Kathy's Dad will always ask for "seconds".

Yields 12 servings

INGREDIENTS

• 1 can (10¾ ounces) condensed cream of mushroom soup
• 1 cup Mayonnaise
• 1 garlic clove, pressed
• ¼ teaspoon ground black pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 48 ounces frozen broccoli, carrot and cauliflower blend
• 1 can (2.8 ounces) French fried onion rings

DIRECTIONS:

Smoky Grilled Potatoes

Smokey Grilled Potatoes

Here is a recipe I got by watching Cook's Country (aka America's Test Kitchen).  Grilled red potatoes are both simple to make. as well as delicious.  The waxier potato holds up well on the grill. The recipe touches on many of the tongue's flavor sensors. There is little sweet from the grilled onion, a little salt from the seasoning, a vinaigrette which hits the sour, a little smoke flavor from the bacon and some heat from the Chipotle peppers.

Serves 8

INGREDIENTS

• Six Slice Bacon Fried until crisp. (reserve fat)
• 3 lbs 1½ - 2” red potatoes 
• 1 large yellow or white onion
• Salt
• Pepper
• Green onion
• Dressing (See below)

Mac and Cheese with Smoked Gouda and Cheddar

Everywhere else in the English-speaking world, a dish like this would be classified as a "casserole". Here in Minnesota, we would put it in the group called "hotdish". (Although since it contains no canned, creamed soup, some Minnesotans might reject it as not hot-dishie enough.)

If your only knowledge of Macaroni and Cheese is the stuff from a blue box, you owe it to yourself to try making it from scratch.    It took about 25 minutes of preparation and 20 of baking.

Ingredients:

Roasted Brussel Sprouts with Tomatoes and Garlic

Brussel Sprouts...Yay!

The flavors in this recipe are a perfect combination with each other.  I noticed many recipes for Brussel sprouts include balsamic vinegar or a balsamic reduction.  Taking the hint, I looked for a source for the acidic component but one that will not mask the flavor of the Brussel sprouts.  The tomatoes used were Sunset brand Flavor Bombs.  They were being sampled at the grocery store one day.  Let's just say the name Flavor Bombs is a wholly appropriate name. We've been buying them ever since.

INGREDIENTS

• 1½ lb Brussels sprouts, trimmed and halved
• 1 lb Sunset brand Flavor Bomb tomatoes
• 3 Tbl olive oil
• 2 cloves garlic, sliced
• 1 Tbl fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

1. Heat oven to 375° F. 
2. On a large rimmed baking sheet, toss the Brussels sprouts and tomatoes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. If you like your tomatoes still whole, consider separating the tomatoes and the Brussel Sprouts.
3. Turn the Brussels sprouts cut-side down and roast.
4. Add the tomatoes to the pan during the last 10 minutes the sprouts are in the oven.
5. Roast until the Brussel sprouts are golden brown and tender, 20 to 25 minutes.

Jan's German Potato Salad

What doesn't taste better with bacon? The original recipe came from my paternal grandparents.  Their names were Elizabeth and Fred George.  The recipe has evolved over the years.  The original was flavored mainly with bacon grease, and this recipe is flavored more by bacon itself.  

Unlike traditional potato salads, this one does not have mayonnaise and it is not served cold but either hot or at room temperature.

Strawberry Spinach Salad with Sesame and Poppy Seed Dressing

I've learned salad dressing is easy to make and the dressing in this recipe is delicious.  I based this recipe off of one I found at allrecipes.com

Original recipe makes 6 servings

INGREDIENTS

Dressing:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ cup white sugar

½ cup olive oil

¼ cup white balsamic vinegar

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

1 tablespoon minced shallot

¼ cup almonds, blanched and slivered

1 tablespoon sugar

½ tsp salt

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

16 oz. strawberries - cleaned, hulled and sliced

Pasta e Fagioli

(Pasta & Bean Soup)

This was a favorite of the Rumppe grandsons when young and at the lake. The recipe was acquired from the Olive Garden.  The original recipe was for 36 servings. This one was cut in half, so rather than preparing enough soup to feed the students in a high school math class, it is now down to feeding the rosters of both the local home and visiting baseball teams. As such, you might not be able to buy some items in the exact quantities listed. Don't fret.  You're not baking.  It's soup.  Get as close as you can and enjoy.

INGREDIENTS:

• ½ Tbsp Oil
• 1 lb Ground Beef
• 6 oz Onion, Chopped
• 7 oz Carrots, slivered
• 7 oz Celery, diced
• 24 oz Canned Diced Tomatoes
• 1 cup Red Kidney Beans
• 1 cup White Kidney Beans
• 44 oz Beef Stock
• ½ Tbsp Oregano
• 1¼ tsp Pepper
• 2½ tsp Parsley, (fresh chopped)
• ¾ tsp. Tabasco sauce
• 24 oz. Spaghetti Sauce
• 8 oz pasta, shells or macaroni 

Asparagus with Dijon Vinaigrette

Fresh Asparagus, is a sure sign of spring. This recipe was found in the Star Tribune Taste section from a few years back.  

Ingredients

2 teaspoons Dijon Mustard
2 tablespoons red, white or rice wine vinegar
2 tablespoon extra virgin olive oil
1 clove minced garlic
1/4 teaspoon sugar
Kosher salt and pepper to taste
1 pound asparagus, tough ends trimmed off

Instructions

Fill large skillet with enough water to cover asparagus. Add 1/4 teaspoon of salt.  Bring to boiling.  Lower heat. Simmer 3-5 minutes or until al dente. Drain. Rinse with cold water.  Drain, arrange on platter.

Combine mustard, vinegar, oil, garlic, sugar, salt and pepper in a small bowl.  Pour over asparagus and marinate in the refrigerator until ready to serve.

Fresh Tomato Tart

I like to make this using the tomatoes and basil from my garden at the lake.  This recipe combines the best of summer's  fresh basil and tomatoes.  It was published in the June 2005 Midwest Living.  We have served it as an hors d'oeuvre and as a side dish and have always gotten rave reviews.  

Makes: 8 servings
Yield: 8 appetizer or 4 main-dish servings
Prep 20 mins
Bake 25 mins /375 degree F

Stand 5 mins

Ingredients

1/2 pkg 15 - ounce rolled refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 ounces)
4 Roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)

Napa Cabbage Salad

This is easily the most-requested salad at family pot lucks.  It is the right amount of sweet, sour and even salty.  The salad goes great with chicken breasts and a cool white wine.

Once the salad is composed, you have about an hour before the salad begins to wilt.  Thus, if you are bringing this to a party, keep the vegetables, noodles, and dressing separate until ready to serve. 

INGREDIENTS

• 1 head Napa Cabbage
• 3 Green Onions
• 8 oz. Slivered Almonds
• 2 tablespoons Sesame Seeds
• 1 package Chicken Ramen

Corn Bread

This is a sweet corn bread recipe that I serve with chili.  It is a modified version of the "Easy Corn Bread" recipe found on the back of the cans of Quaker Corn Meal canisters.  I believe by adding a bit more sugar, sifting the flour before measuring and cutting the baking time to 18 minutes in a convection oven makes for a corn bread which is lighter in texture, more moist and slightly sweeter than the original.

Butter Lettuce and Avocado Salad with Lime Dressing

Here is a salad you will want to eat every night.  I like it because of its yin and yang.  The crisp butter lettuce contrasts with the smooth avocado, the sour from the lime contrasts with the small amount of sugar.  Visually, there is little contrast since all the ingredients are a pale green. Visual contrast could come from thin-sliced red onion or cherry tomatoes. Personally, this salad stands on its own.  I don't recall the source of the recipe.  I made it once off of either a TV show or a web site and haven't been able to find the recipe since then.  

Basil Pesto

With the help of a food processor, pesto is such a simple and yet tasty way to prepare a sauce for pasta, chicken, soup or pizza. Freeze the sauce in ice cube trays to use later as a quick flavor enhancement.

INGREDIENTS

• 2 cup(s) firmly packed fresh basil leaves
• 1/3 cup(s) walnuts or pine nuts
• 3 tablespoon(s) grated Parmesan
• 2 small cloves garlic (or 1 large one)
• 1/4 teaspoon(s) each salt and pepper
• 1/2 cup(s) extra-virgin olive oiL

Festive Grape Salad

I like to make this recipe for my family during the holidays.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 2 teaspoons pure vanilla extract
• 2 lbs each seedless red and seedless green grapes washed and thoroughly dried
• 5-6 Tbsp brown sugar
• 1/2 cup whole pecans

Turkey, Tortellini & Watercress Soup

This recipe is extremely easy to make, light and very delicious! I usually make this right after Thanksgiving or any time we have turkey. It takes about 2 hours to prepare.

Ingredients:

• 4 quarts (16 cups) water
• the carcass of a turkey, broken into large pieces
• 1 carrot, sliced
• 2 ribs of celery
• 1 bay leaf
• 1 onion, quartered
• 1/2 teaspoon dried thyme
• 3 parsley sprigs
• 1 teaspoon fennel seeds
• 1/2 pound fresh cheese tortellini
• 4 cups coarsely chopped rinsed watercress