Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, May 3, 2011

Vegetable skillet supper a hearty comfort food

Nothing like a good ole hearty, healthy skillet supper; my wonderful, ready sources at the Chickasaw Nation Nutrition Services provided the recipe for one of the best.

Hubby and I recently went up across the Red River for one of his routine health exams, so I wasted no time in bouncing over to the adjacent nutrition center to see what was new in the recipe department.

The very next night I was needing a dinner idea, so I cooked one of those new infusions—Hearty Vegetable Skillet, made with ground beef (we always substitute ground turkey), whole-wheat noodles, and mixed fresh veggies (whatever was on hand. I had corn, okra, green beans, carrots, and green peas.) The recipe also suggests you can use frozen veggies or even one (15-ounce) can of low-sodium mixed vegetables, but I always try to utilize fresh wherever I can.

I like this recipe because it relies on ingredients I likely always would have around. Besides what I’ve already mentioned it calls for low-sodium cream-of-celery soup, ketchup, Worcestershire sauce, and Cheddar cheese.

Here in Texas we’ve had a bit of a cold snap lately, with folks temporarily bringing out their hoodies and firing up their space heaters while we wait for springlike temps to return. A Hearty Vegetable Skillet dinner would be a great accompaniment to cooler evenings, which we need to cherish before summer heat blazes down.

Hearty Vegetable Skillet

1 pound ground turkey
1 (10 3/4-ounce can) low-sodium, fat-free cream-of-celery soup
1/2 cup water
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 1/2 cups mixed vegetables (fresh, frozen, or canned)
1 1/2 cups whole-wheat noodles, cooked (1 cup dry)
1/2 cup reduced fat shredded Cheddar cheese

If vegetables are fresh, steam them for a few minutes until they are tender. In a skillet over medium-high heat brown the ground turkey until it is well-browned. Drain meat. Leave in skillet. Stir in the soup, water, ketchup, Worcestershire sauce, and vegetables. Heat to a simmer. Stir in the noodles and sprinkle with cheese. Makes 6 1-cup servings.

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