Broccoli mash is a smash

One of the most excellent by-products of the low-carb diets' popularity was the many substitutes that people came up with to replace the traditional sides of potatoes or rice. Mary Menz introduced me to this one in Sacramento, and it's called a mash. It really couldn't be easier. This mash is made with broccoli, but if you want something that looks more like mashed potatoes, use cauliflower. I am not wild about broccoli, but I like it this way.

Broccoli mash

Serves 4

Ingredients

1 pound broccoli, separated into florets

4 ounces cheddar cheese

1/4 cup of milk

Instructions

Steam broccoli in a bowl in the microwave for 2 or 3 minutes. It should be still be bright green, not over done.

Crumble the cheese into a food processor and add the hot broccoli. Process, adding milk as need until it is thick and fairly smooth. Serve immediately, or can be reheated in the microwave for a minute just before serving.

A distant memory

I'm sure everyone's used up their turkey leftovers by now. And those of you who didn't use all of it for sandwiches and salads probably found out a disagreeable truth: Plain reheated turkey doesn't smell very good, or taste very good either. It's somewhat acceptable when it's done with stuffing and gravy, but it's much better repurposed, with plenty of spices.

And when I say spices, I don't necessarily mean hot spices, although turkey marries particularly well with chilies.

Hot dishes that put a quantity of cooked turkey to good use include curries, enchiladas, mole (mo-lay, the dark version made with chocolate, cinnamon and chilies) and white chili.

So if you froze some of that leftover turkey, haul it out at your leisure, but don't just reheat it, improve it!

A simple but satisfying dinner

Spaghetti carbonara always brings to mind the great New Yorker writer Calvin Trillin and his effort to get it to replace turkey at the Thanksgiving table.

Spaghetti carbonara is a staple in the Richardson household throughout the year, although usually it is a dish of last resort when there's nothing fresh to fix. But that doesn't make it a bad thing. It is especially good to serve to company who drops in unannounced; nice but not special enough to inspire repeat unannounced visits.

Here's my recipe for it, although cooked bacon bits (the real thing) from the fridge sometimes sub in for the cooked bacon, making it REALLY fast food. This is for four people, but it is easily halved. Serve with a salad, stewed tomatoes or a side of your favorite green vegetable.

Spaghetti Carbonara
4 slices bacon, diced into 1/2 inch pieces
1 clove minced garlic
Freshly ground black pepper
8 ounces spaghetti, cooked until al dente
2 large eggs, beaten with 1 tablespoon each milk and pasta water
Salt to taste
4 ounces freshly grated Parmigiano-Reggiano
1 tablespoon chopped fresh parsley leaves

In a large saute pan or wok over medium heat, fry the bacon until crispy. Remove bacon with slotted spoon or spatula and allow to drain on paper towels. Remove all but 1 tablespoon of the bacon fat from the pan. Add garlic and saute for 30 seconds, and season with pepper. Add back the bacon and pasta and saute for 1 minute. Season the eggs with salt. Remove the pan from heat and add eggs, stirring quickly, until eggs thicken but do not scramble. Add the cheese and taste; adjust seasoning as needed with salt and pepper. Garnish with parsley.

To make with real bacon bits: Sauté garlic in 1 tablespoon olive oil. Add 4 tablespoons bacon bits and the pasta to the pan and season with pepper. Sauté until heated thoroughly. Season the eggs with salt. Remove the pan from heat and add eggs, stirring quickly, until eggs thicken but do not scramble. Add the cheese and taste; adjust seasoning as needed with salt and pepper. Garnish with parsley.