The Scramblog

Making Healthy Family Dinners Happen with Less Time, Money and Stress.

Recipes to Help You Use Up Thanksgiving Leftovers

Recipes to Help You Use Up Thanksgiving LeftoversI adore the foods on Thanksgiving. I love them on the big day but I love them even more as leftovers. My brother lives all the way on the other side of the country now, but when we used to spend the holiday together, our favorite activity was to build giant leftover sandwiches the day after Thanksgiving-- chock full of turkey, stuffing, cranberry sauce, and gravy. They were so huge, so messy, and SO delicious. I still build one of those for myself each year, but I also find other ways to take advantage of all of those leftovers to make dinner easier for a few nights. Here are some of the recipes that I will likely be using in the coming days:To use up turkey, you could try:Turkey, Cranberry, and Wild Rice Salad Turkey Pot Pie Got extra mashed potatoes? This Vegetarian Shepherd's Pie will hit the spot! Need to plow through some spinach?Why not replace the baby spinach with your...

Tortellini with Crisped Bacon and Peas

When I was a kid, pasta with bacon, peas, and a little cream was one of the meals my mom would throw together when time was short and it was always met with cheers. This is a surprisingly light take on that childhood favorite and one that can easily be made vegetarian with either veggie bacon or mushrooms. Check out Jessica making the mushroom version on Facebook Live.Tortellini with Crisped Bacon and PeasPrep + Cook: 25 Minutes Makes 6 servings 8 oz. turkey, pork, or vegetarian bacon, preferably nitrite-free, (or sliced cremini mushrooms)12 - 16 oz. cheese tortellini (use wheat/gluten-free, if needed) 1 1/2 cups frozen peas 1 Tbsp. extra virgin olive oil 1/2 cup grated Parmesan cheese
ook the bacon according to the package directions until it is crisp, and dice it into 1/2-inch pieces (or sauté the mushrooms in 1 Tbsp. butter or olive oil over medium heat). Meanwhile, cook the tortellini according to the package directions until it is al...

4 Fun Ways to Make Thanksgiving Meaningful For Everyone

I don't know about anyone else, but each year the pressure of Thanksgiving gets to me. I worry that the dishes I am responsible for will be a flop and that I will ruin Thanksgiving because of it. I worry that the turkey won't turn out right, the gravy will separate, the cranberry sauce will be too sweet or too sour. Every year I do endless hours of research, looking for an even better recipe for dish X or Y, only to come back to my tried and trues because I am too worried that I would mess it up. Yes, even us professionals get nervous about what we cook on major holidays. So I decided to go another route this year and will prepare the food how I have made it before (no research this year!) and, instead, focus on the other parts of the holiday that I value: time to gather with family and friends, time for gratitude and reflection, and time to have fun around the table. If that sounds appealing to you, then perhaps these four activities will help to get you...

Mexican Veggie Burger

These little burgers pack flavor, protein and fiber into a few satisfying bites. Scramble recipe tester Debbie Falkow said, “I liked the texture which was chunky and moist, not like the hockey pucks I usually buy frozen.” Check out Jessica making these Mexican Veggie Burgers live on Facebook!Mexican Veggie BurgersPrep + Cook Time: 30 Minutes Makes 8 Servings 1 carrot, diced15 oz. canned kidney beans, reduced salt, if possible, drained and rinsed1/2green bell pepper, finely diced (about 1/2 cup)1/4 yellow onion, finely diced (about 1/2 cup)16 oz. salsa (look for brands with no sugar added) 1 cup bread crumbs (use wheat/gluten-free, if needed) 1/2 cup whole wheat or white flour (use wheat/gluten-free, if needed) 2 Tbsp. extra virgin olive oil 8 whole wheat English muffins or buns (use wheat/gluten-free if needed)(optional)8 slices Cheddar or Monterey Jack cheese(optional)8 leaves lettuce, any variety(optional)1 tomato,...
  Nov 2, 2017  Uncategorized

Five Small Acts of Self-Care That Can Save Your Sanity

As I was scrolling through my Facebook feed looking at all the cute Halloween costumes on the morning after the big night, I came across a post from a friend who said, “It took 13 years of being a parent and 3 kids for me to realize I have to just take Nov. 1 off. Because a lot just got done and a lot is about to happen. Join me.” My first thought: she’s a genius! I think she’s a genius because, while we are all tired and over-committed much of the time, we have a tiny transition window in the next week or so that provides an opportunity to recharge our batteries before the insanity of the holidays descends upon us. Now, I can hear the little voice in my head saying, “but there is so much to do! How can you possibly think it is a good idea to take a break?” Do you hear that voice sometimes, too? Well, it is time to tell that voice to pipe down I’m not saying that you need to go off on a week-long silent retreat or a vacation to a warm, sunny beach (although...

Ramen Vegetable Noodle Soup

On these chilly and busy nights, having a warming soup that can be ready quickly is a game changer! “It is quite possibly the most beautiful ramen I have ever eaten. 15 minutes start to bowl, which is mostly waiting for the water to boil,” marveled recipe tester Kim Freeman. Check out Jessica making this dish on Facebook Live.Ramen Vegetable Noodle SoupPrep + Cook Time: 30 Minutes Makes 4 Servings 1 Tbsp. sesame oil 4 cloves garlic, coarsely chopped (about 2 tsp.)1 - 2 Tbsp. fresh ginger, peeled and thinly sliced8 oz. cremini or button mushrooms, sliced2 carrots, thinly sliced (2 - 3 cups)8 cups reduced-sodium vegetable or chicken broth 4 ramen noodle cakes (use wheat/gluten-free noodles like Lotus Foods brown rice noodles, if necessary) 15 oz. extra-firm tofu, drained, cubed, and wrapped in a clean dishcloth to remove extra water4 scallions, dark and light green parts, thinly sliced2 tsp. rice vinegar or rice wine vinegar 1...

Tilapia Packets with Fresh Herbs and Baby Spinach

Scramble member Lizzy Smith kindly shared her family’s favorite fish recipe with The Scramble. You can use chicken tenderloins or thin chicken cutlets instead of the fish, and you can vary the vegetables, herbs, and seasonings to your family's tastes. Try slivered carrots or onions or use dill or oregano instead of the suggested herbs. If you'd like more recipes like this one, check out our free seasonal menu!Tilapia Packets with Fresh Herbs and Baby SpinachPrep + Cook Time: 30 Minutes Makes 4 Servings 1 - 1 1/2 lb. tilapia fillets or other thin white fish fillets such as trout, flounder or cod 1 Tbsp. extra virgin olive oil 1/2 lemon, juice only, about 2 Tbsp.2 Tbsp. white wine, or use chicken or vegetable broth or 1 additional Tbsp. lemon juice1 Tbsp. fresh sage, thyme, parsley, basil, or any combination, chopped, or use 1 tsp. dried herbs1/4 - 1/2 tsp. salt, to taste1/8 - 1/4 tsp. black pepper, to taste1 yellow bell pepper, thinly...

Pumpkin Recipes That Even Pumpkin Haters Will Enjoy

Every year at this time I get really excited to make all things pumpkin! I love pumpkin muffins, soup, cookies, scones, stews, casseroles, waffles, and pies. Sadly, though, my husband is not a fan. For years he tolerated my pumpkin cooking spree, before confessing two years ago that if he never saw another pumpkin dish that would be a-ok with him. So over the past two years I have quietly (and irregularly so as not to get too many complaints) tried out different recipes that I think might be acceptable to my pumpkin-averse husband. So in honor of my husband and other pumpkin-haters out there, here are three recipes that are likely to change their minds about pumpkin: Stacked Pumpkin EnchiladasMy husband loved this dish and couldn't believe the secret ingredient in the enchilada sauce was pumpkin! This is a wonderful fall meal that is super easy to prepare and packed with flavor. Pumpkin Chocolate Chip Cornmeal MuffinsUsing cornmeal in these...

Why Regular Cooking Makes You More Seasoned in the Kitchen

The other day I was talking on Facebook Live about this great analogy I heard the amazing cookbook author and food writer Mark Bittman use—he said that learning to cook is like learning to drive. When you are learning to drive you can’t have any distractions and every single action and movement is almost overwhelming, but that as you become a more comfortable and confident driver, some of it becomes more natural and it becomes easier to make decisions. The same is true with cooking, he said, that as you do it more and more you start to become more comfortable and familiar with certain cooking tasks—you instinctively know when the oil is heated, you know how many vegetables you can chop in the time it takes the onion to sauté, and so you become more confident and more efficient in your kitchen. When I think back over my own cooking journey, I definitely feel that this analogy speaks to my experience. For years, I was only comfortable making a very specific set of...

Rigatoni with Mushrooms, Marsala, and Marscapone

Even if you’re not the biggest fan of mushrooms, you won't be able to resist them once they’re simmered with garlic, soy sauce, and Marsala wine. For a dairy-free version, eliminate the mascarpone and stir in a couple of tablespoons of olive oil to the cooked noodles instead. Recipe tester Debbie Falkow said, “I enjoyed this dish tremendously. It reminds me of cream of mushroom soup, but with pasta. The sauce is creamy and delicious and the earthy mushrooms contrast nicely with the mascarpone.” Check out Jessica making this recipe on Facebook Live!Rigatoni with Mushrooms, Marsala, and MarscaponePrep + Cook Time: 30 Minutes Makes 8 Servings 16 oz. rigatoni noodles (use wheat/gluten-free, if needed) 1 Tbsp. extra virgin olive oil 16 oz. sliced cremini mushrooms, or use button mushrooms or combination of each1large yellow onion, diced1 tsp. minced garlic, (about 2 cloves)1 tsp. dried thyme, or use 2 tsp. fresh, or more to taste2 Tbsp....