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.

Monday, January 23, 2012

"Fun-Fetti" should be the name of this great salad mix of turkey, rice, and veggies

I’m drawn to anything that has “Texas” in the title, so I loved finding this recipe for Texas Confetti Rice Salad. The flavors were South-of-the-Border; the cook who submitted the recipe to the cookbook hailed from the Lone Star; and the salad was as colorful and diverse as is our great state, so guess that explains the name.

The recipe was designed as a way to use leftover turkey (I subbed chicken); its other contents were a healthy combo—fresh tomatoes, fresh corn, green pepper, red onion, cilantro, avocado. And so pretty in the bowl! This would be a knockout on a buffet table, for sure.

Other than the time required for chopping all those ingredients, this is a quick-fix side dish that you’ll rave about for many a day!

Texas Confetti Rice Salad

2 cans (14 1/2-ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey (or chicken)
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 medium-ripe avocado, peeled and cubed

In a large saucepan bring the broth, rice, and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely. Stir in turkey, tomatoes, corn, green pepper, and onion. In a small bowl whisk the oil, cilantro, green chilies, vinegar, lime juice, mustard, cumin, garlic powder, and pepper flakes. Pour dressing over salad; toss to coat. Chill until you serve. Just before you serve, stir in the avocado. Makes 12 servings. (Recipe courtesy Taste of Home Thanksgiving Recipe Cards.)

No comments:

Post a Comment