The chances of a white Christmas are definitely increasing. We’ve had a couple of snow showers that haven’t melted due to the freezing cold but this weekend is shaping up to be the first major storm of the season. The kind where we need to make sure the snowblower fires up and we have enough fuel for it. The major weather sites are just saying snow but the local weather sites are saying it could be 6-12″. The kids will be thrilled! They love snowball fights. 🙂 Fortunately it will be over the weekend so no worries about commutes. We can stay off the roads.
Our turkey is about done now and it’s time to make some stock with the bones. That will be on the list for today. One of the dishes I created to use up the turkey was this dish that went over pasta. It was a school night so it needed to be quick. We are lucky enough to still have leeks in the garden, granted they are frozen but we can still use them. This meal takes less than half an hour to throw together.
To prep slice and clean the leeks and drain. Chop some fresh rosemary and garlic and squeeze the juice of a lemon.
I then cut what I needed from the turkey into small pieces. I also sliced some mushrooms.
In a skillet I put a bit of olive oil and then a couple of tablespoons of butter to melt. Add the garlic and rosemary with the heat on low and cook for several minutes to allow the flavours to infuse together.
Start with about half the lemon juice and add that to the skillet. Later add more lemon juice to taste.
Add in the turkey, leeks, and mushrooms. In the meantime cook up the pasta of your choice. I chose cheese ravioli for this pairing.
Once everything is cooked serve with grated cheese.
It had a light flavour with the lemon and was delicious with pinot grigio. I think this weekend we’ll be doing more stick to your ribs food with the storm and cold. Comfort food will be key!