turkey alfredo with home made cream sauce with cheese


I don’t remember where I found this recipe because I forgot to bookmark it. Although the original says to use linguine, spaghetti works well, and so does shell pasta. I made my own cream sauce rather than use canned condensed cream soup. Making your own cream sauce is excellent because it cuts down on the salt and the msg. I highly recommend it.

Turkey Alfredo with Home Made Cream Sauce with Cheese
Prep time: 20 minutes
Cook time: 20-30 minutes

1/2 of a 16 ounce package linguine, spaghetti, or pasta e.g. shell or elbow
1 cup fresh sugar snap peas or broccoli, blanched and cooled (I used broccoli and chopped asparagus and baby corn).
2 cups diced cooked turkey meat, lightly salted and peppered
Chopped scallion and cilantro for garnish, optional
Parmesan cheese for garnish, optional

Cream Sauce with Cheese
1 tablespoon unsalted butter
3 tablespoons flour
1 bouillon cube, any flavor
1 cup milk (I used whole milk but low fat or nonfat will do)
1/4 cup grated Parmesan cheese
3/4 cup grated Cheddar Cheese
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red chili pepper, optional
1/4 cup cream, optional
salt and pepper to taste
Fresh herbs, e.g. thyme, parsley, rosemary

Prepare the pasta according to package directions. Drain well and set aside.

Blanch the vegetables. This means to put the vegetables in boiling lightly salted water until they turn bright green. For the baby corn, about 30 seconds. Drain the vegetables and rinse in cool water to stop the cooking process. Drain again and set aside.

Make the cream sauce. Melt the butter in a large sauce pan. Whisk in the flour one tablespoon at a time. Remove the pot from the heat source. Add the milk gradually, whisking all the time until there are no more lumps. Return to medium heat and add the bouillon cube. Bring to a gentle simmer. Add the cheeses, black pepper, and the chili pepper, if using. Taste and adjust seasonings. Add the cream, if desired, and the fresh herbs.

Add the cooked vegetables and the chopped cooked turkey to the cream sauce. Taste and adjust seasoning. Add the cooked pasta and toss to coat thoroughly. If desired, garnish with scallion and cilantro. Or grate Parmesan cheese on top.

getting creative with turkey dinner leftovers: rice bowl


I love making my Aunt Cela’s “Chimaicanese” (thanks, Andrew Zimmern)  turkey dinner. It’s an annual event at our house. We invite our family and friends in Bangkok to share it with us. But we always have the problem of leftovers. It’s not really a problem because we love to savor the leftovers. And I love the challenge of finding creative ways to use them up. I found this idea on Calorie Count for a vegetarian rice bowl, but then I thought that some turkey and ham would really jazz this up. Later this morning,  our neighbor gave me a bowl of woon sen or Chinese rice noodles with shiitake mushrooms stewed in soy sauce, and I thought I’ll add it to the rice bowl too. Here’s the basic recipe for rice bowl for 4 people:

2 rice cooker cups uncooked sushi rice (cooked it will make enough rice for 4)
1 cup steamed broccoli and carrots, or steamed sugar snap peas
1 1/2 cups shredded cooked  turkey and/or ham (This being Christmas, but chicken will do too)
1 egg, poached or fried, per person