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.

Wednesday, January 4, 2012

Cashews give crunch to this veggie-laden Turkey with Curried Cream Sauce

Soothing, healthy, colorful, good re-use of leftovers. I got all those qualities and more more in this Turkey with Curried Cream Sauce dish. My recipe book billed it as a great way with holiday turkey leftovers, but I enjoyed it so much, I’d find some fresh turkey breast to fix (you probably also could use some chicken, such as a chicken breast) just to make it happen.

One cut-up yellow squash and one cut-up zucchini, along with chopped onion (I also added a few red bell pepper strips that I had on hand), are cooked until tender in the curried gravy. Add turkey and lemon peel.

This recipe assembles quickly and disappears just as fast—a great idea for these first-of-the-year meals when everyone is hastening to get “normal” restored to their lives. I love that the recipe called for sprinkling cashews (my fave nuts!) on the top. It suggests serving this sauce over rice, but I had some biscuits that needed to be devoured, so I served this wonderful creamed dish over them and just loved it.

Foodwise (thanks to Taste of Home Thanksgiving Recipe Cards for this one), our new year has gotten off to a delicious start.

Turkey with Curried Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth (I used low-sodium)
1/4 cup milk (I used skim)
1 small yellow squash, sliced
1 small zucchini, sliced
12 small onions, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
hot cooked rice
3 tablespoons chopped cashews

In a small saucepan melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened; remove from the heat; set aside. In large skillet saute the squash, zucchini, and onion in oil until all are tender. Add the turkey, lemon peel, and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews. Makes 4 servings.

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