"When life gives you lemons..."

The old adage says, "When life gives you lemons, make lemonade!"  Of course, it's a great idea, but think outside the proverbial "box" and take it to the next level...

First rule of thumb for lemonade...PLEASE skip the frozen concentrates and the powdered drink mixes!  Not only do they taste artificial, they contain artificial ingredients that are not healthy for you.  Homemade is BEST, and it's easier than you think to make...

Fresh Homemade Lemonade

Here is a basic recipe to start with...

• 1 & 1/2 cups freshly squeezed lemon juice (from organic lemons, if available) 
• 1 cup simple syrup (*see below)
• 6 cups very cold water 
• Ice
• Sliced lemons for garnish

Directions:  Simply mix the ingredients together in a large pitcher and serve!  Makes 120 ounces.

For the *Simple Syrup
Combine 1 cup cold water and 1/2 cup granulated sugar in a saucepan and bring it to a boil over medium/high heat.  Turn the heat down to low, and stir until the sugar dissolves completely.  This should take 3-4 minutes.  Let this mixture cool completely before adding it to your lemonade mixture. 
Feel free to double, triple or quadruple this recipe - simple syrup will keep in your refrigerator in a covered container so its ready to go next time you want to make some homemade lemonade!

Now let's JAZZ it up a bit!  

• Add 1 cup of fresh, crushed fruit to your lemonade...any type of organic berry will work or get adventurous with passion fruit, peaches, watermelon or mango!
• Add some fresh herbs to your simple syrup...once your sugar has dissolved and you remove your saucepan from the heat, tear some fresh organic basil, rosemary or mint into pieces and add it to the simple syrup.  Allow the herbs to sit in the syrup during the cooling time. Strain the herbs out before adding the syrup to the lemonade mixture.  You may wish to add some fresh herbs to the lemonade at this point, just to give guests a clue of what is in your lemonade to surprise them!

•  Give it some FIZZ!  Use shilled, sparkling mineral water or seltzer water instead of just regular water to give your lemonade some "lift". 
•  Brew up some iced tea and mix it with your lemonade for a famous "Arnold Palmer". One batch of the lemonade mixed with 6 cups of iced tea should do the trick!

• Shake it up! Combine 1 & 1/2 cups of your lemonade with 1 quart of vanilla ice cream in a blender - blend and serve in chilled glasses with a lemon wedge to garnish.
• Lemonade cocktail time?  Simply mix 1 cup of lemonade with 1oz chilled vodka or white rum.  To make the cocktail extra special, rub the rims of the glasses with fresh lemon and dip them into some sugar! Garnish with a lemon wedge and a sprig of mint.
• Love citrus?  Make your "ade" with a combination of citrus fruits by adding some lime or orange or a combo of all three!

As always, I encourage you to have fun with this recipe and please share your creations in our comments below!

Chile Pepper Primer

On a recent trip to Puerto Vallarta Mexico I had the privilege to learn more about Mexican cuisine with an emphasis on chile peppers.  Since returning home I have been experimenting with many varieties of fresh and dried chiles that I have been able to find locally. Chiles are such an amazing addition to many recipes and I encourage you to do your own experimenting! Here are a few basics to get you started followed by my recipe for Mexican Style Beans...

 

The subject of chili peppers can be very confusing for anyone! Believe it or not, there are more than 100 varieties of chilies in Mexico, each with its own unique characteristics. They are used both fresh and dried, and either type can be whole or ground. The same chili can even be found under different names depending upon its region of origin. Chilies range in degree of heat from very mild to incendiary, and the heat can vary within a variety.(Reference the Scoville Scale)

Due to increasing interest in Mexican foods, chili peppers that were once available only in Mexican grocery stores are now readily available in grocery stores. Keep in mind however that not all chilies are available in all areas at all times.Below are descriptions of the most common varieties and individual chili traits. This way, you'll be able to substitute one chili for another. The character of the dish may change slightly, but it will still be delicious and enjoyable. 

A Note of Caution The heat of chili peppers comes from the seeds, the veins (the thin inner membranes to which the seeds are attached), and in the parts nearest the veins. For milder dishes, the veins and seeds are removed and discarded. The oils from the seeds and veins can be very irritating to the skin and can cause painful burning of the hands, eyes, and lips. Do not touch your face while handling chilies. Wash your hands well in warm soapy water after handling. Wear gloves if your skin is especially sensitive or if you are handling a number of chili peppers.

Fresh Chilies
Fresh chili peppers will keep for several weeks refrigerated in a plastic bag lined with paper towels. The towels absorb any moisture. When purchasing fresh chilies, select those that have firm, unblemished skin. 

Anaheim (also called California Green Chili)

A light green chili that has a mild flavor with a slight bite. They are 4 to 6 inches long, about 1 1/2 inches wide and have a rounded tip. Anaheims are also sold canned. For a spicier flavor, poblano chilies can be substituted.

 

Jalapeño
A small, dark green chili, 2 to 3 inches long and about 3/4 inches wide with a blunt or slightly tapered end. Their flavor varies from hot to very hot. They are also sold canned or pickled. Serranos or other small, hot, fresh chili peppers can be substituted.

Poblano

A very dark green, very large triangular-shaped chili with a pointed end. Poblanos are usually 3 1/2 to 5 inches long. Their flavor ranges from mild to quite hot. For a milder flavor, Anaheims can be substituted

Serrano

A medium green, very small chili with a very hot flavor. It usually ranges from 1 to 11/2 inches in length and is about 3/8 inch wide with a pointed end. Serranos are also available pickled. Jalapeños or any other small, hot, fresh chilies can be substituted. 

Dried Chilies
Dried red (ripe) chilies are usually sold in cellophane packages of various weights. They will keep indefinitely if stored in a tightly covered container in a cool, dark, and dry place. 

Ancho 

A fairly large, triangular-shaped chili, slightly smaller than the mulatto chili. It has wrinkled, medium to dark reddish-brown skin. Anchos are full flavored, ranging from mild to medium-hot.

Chipotle 

A smoked and dried jalapeño chili. It has wrinkled, medium-brown skin and a rich, smoky, very hot flavor. Chipotles are also commonly available canned in adobo sauce.

De Arbol A very small, slender, almost needle-shaped chili with smooth, bright red skin and a very hot flavor.

Guajillo

Guajillo Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex. Perfect for chili and especially nice with pork. Also used in salsas, chile sauces, and stews.

Pasilla

A long, slender, medium-sized chili with wrinkled, blackish-brown skin. It has a pungent flavor, ranging from mild to quite hot. (Pasillas are sometimes called negro chilies.)

SO, HOW HOT IS HOT?

In 1912 pharmacologist Wilbur Scoville devised a system to determine the degree of heat in chili peppers. That system measures pepper heat in Scoville units. The more Scoville units, the hotter the pepper. The hotter the pepper, the greater the body's physiological response. Experts say chilies offer a mother lode of medicinal benefits. Here's a sampler of chilies, from searing to mild.

Scoville Units Chili Rating (approx.) Varieties
10 100,000 - 300,000 Habanero
9 50,000 - 100,000 Thai
8 30,000 - 50,000 Cayenne
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000  Serrano
5 2,500 - 5,000 Jalapeno
4 1,500 - 2,500  Cascabel
3 1,000 - 1,500 Ancho, Pasilla,
2 500 - 1,000 New Mexico
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bell peppers, Pimento, Sweet banana

Dawn's Mexican Style Beans

This is my version of Mexican style “frijoles” or beans.  I use dried pinto beans that have NOT been soaked overnight!  This is a fun and delicious side dish for any Mexican meal. You can also add some cooked ground beef to these beans and have chili!

Ingredients:

• 1 Tbsp olive oil or vegetable oil
• 1 cup diced yellow onion
• 1 (14oz) can fire roasted, diced tomatoes
• 1 (14oz) can tomato sauc
• 1 can water or for a twist...Mexican beer!
• 1 & 1/2 cups dried pinto beans
• 4 dried ancho chile peppers, seeds removed, chopped
• 1 tsp dried Mexican oregano
• 3 tsp granulated garlic powder
• 1 tsp kosher salt, plus more to your liking when cooking is done
• 1 bunch fresh cilantro, chopped (for garnish - optional)
• Sour cream (for garnish - optional)

Directions:

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the onions and cook until softened.

3. Add the diced tomatoes, tomato sauce and water (or beer).

4. Add the dried beans, chopped ancho chiles, oregano, garlic powder and salt. Stir well and bring to a boil.

5. Turn the heat down to medium-low, cover and cook 3 hours or until the beans are soft. Stir occasionally and add more water if necessary.

6. Season with more salt if necessary prior to serving.

7. Garnish with fresh chopped cilantro and sour cream if you desire.

Veganism...a new trend for 2011?

I just happened to catch the Oprah show yesterday and was completely facinated by the stories from the Harpo employees about their week living as a vegan.  I've always been a meat eater, though I could certainly imagine myself living without beef, pork and chicken hitting my plate and being perfectly fine with it. Now seafood & cheese, that is another story with me...I'm not sure if I could live without my fish, shrimp and scallops or my Beecher's Flagship and the occasional melted brie!

So, I don't know if I could ever go completely vegan, but I think a lot of the principles that were presented on the vegan lifestyle have great merit. Vegans certainly don't seem to be depriving themselves nutrionally in any way and there are so many vegan products out there nowaday that makes the lifestyle much more appealing. I was surprised by the Harpo employees saying that they had lost weight (one guy lost 11 pounds in one week!) and were feeling SO much better. I felt this was worth looking into, so here it goes...


What does it mean to be "vegan"?
Living the vegan lifestyle means that you get your nutrition without eating any animal products. No meats, fish, eggs, dairy - no animal anything! The diet is comprised of plant based foods such as vegetables, legumes and whole grains.

So, where do they get their protein from if they don't eat any meat?
Vegans get their protein from legumes, vegetables, fruits and protein rich grains. 

What about iron and other things our bodies need?
Great sources of iron come from leafy greens and any type of bean.
"These foods also bring you calcium and other important minerals. Vegetables, beans and other foods provide all the iron you need. In fact, studies show that vegetarians and vegans tend to get more iron than meat eaters. Vitamin C increases iron absorption."  Kathy Freston, excerpt from "The Veganist"

As for calcium, the greens and beans also provide the body with the necessary calcium for bone health. Kathy also recommends; getting plenty of exercise, getting enough vitamin D, eliminating animal based proteins, limiting salt intake, eating plenty of fruits and vegetables and not smoking to help keep your bones healthy. 

As for Omega 3's that we get from fish oil, Kathy says, "ALA (alpha-linolenic acid) is a basic omega-3 fat that can be converted in the body to the other omega-3s the body needs. ALA occurs in small amounts in beans, vegetables and fruits, and this should be all the body needs. If more is desired, it is also found in walnuts, soy products and, in high concentration, flax seeds and flax oil. If these are used, there is no need for more than minimal amounts. If you are looking for more, for whatever reason, health food stores sell vegan omega-3 supplements."

Click here for a Vegan Shopping List.
from Oprah.com
 
Click below for Vegan Menus from Kathy's Book, Veganist: Lose Weight, Get Healthy, Change the World
Week One 
Week Two  
Week Three 

Click here for Kathy's Vegan Substitutes so you can go vegan without giving up some of your favorite meals!

If you really love meat but are willing to try some meat substitutes, try the following...

Tofu is also called "bean curd" and is made from the curdled liquid extracted from soybeans. It's sold in various forms from very soft (or silken) to firm. The firm version resembles cream cheese and is often cut into cubes or strips. By itself, it has virtually no flavor. It works well when cooked with sauces because the Tofu acts like a sponge, soaking in the flavor. You can also cut tofu into thin strips and saute them until they crisp up, marinate the strips in soy sauce and bake them or even deep fry them!

Seitan is wheat gluten or "wheat meat" and is made by extracting the gluten from wheat. It's prepared texture can be compared to that of chicken or pork. It can be purchased prepared or as a powder that you simply mix with water - it becomes elastic and stays together and you have seitan.  Seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. It has more texture than tofu. Seitan is also high in protein. It is also the base for several commercially available products such as Tofurky deli slices. 

Tempeh is made by fermenting soybeans, then pressing the result into cakes. Other forms of tempeh can be made from grains or rice. Tempeh has a nuttier flavor and more of a "meatier" texture than tofu. It's great for making kebabs or to use in a stir-fry. Tempeh is the richest vegetarian source of vitamin B12 and it is cholesterol free.  Even if you don't care for tofu, give tempeh a try - its is completely different!

TVP or Textured Vegetable Protein is derived from soy flour, then cooked and dried. You can buy it dehydrated. In its dehydrated form, it has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat. It is protein rich, quick cooking and contains no fat unlike its "meat" counterpart. TVP can be used to make "meat" sauce for spaghetti, chili, sloppy joes, burgers and much more! (Morning Star Farms has a great rehydrated TVP product)

SO...are you ready to try some of these meat substitutes?  Here is my recipe for stuffed peppers using TVP as a substitute for ground beef...I promise you, they'll be delicious and you won't even miss the meat!

Dawn's Vegan Stuffed Peppers

serves 4

Ingredients:

•  4 large bell peppers, top cut off, seeds and ribs removed (Suggested: red bell pepper)
•  1 small zucchini squash, shredded
•  4 small ripe tomatoes, chopped
•  4 garlic cloves, minced
•  1 TBSP unsalted sunflower seeds
•  1-12oz bag Morning Star Farms Grillers Recipe Crumbles (TVP), frozen (see bag to the right)
•  1 and 1/2 cups cooked organic brown rice (still hot)
•  1/4 tsp freshly ground black pepper
•  1/4 tsp garlic powder
•  1/2tsp Mrs. Dash, original
•  1/2 tsp dried thyme
•  1-29oz. Can organic tomato sauce (or 2-14oz. Cans)

Directions:

1. Preheat your oven to 375 degrees.

2. Place cleaned bell peppers into a deep baking dish that can be covered with a lid or foil.

3. In a mixing bowl combine the rest of the ingredients (rice last) except the tomato sauce.

4. Add 3 Tbsp of the tomato sauce to the bowl and mix well with a large spoon.

5. Spoon mixture evenly into the four peppers.

6. Pour the remaining tomato sauce over the stuffed peppers.

7. Cover the baking dish/pan with a lid or foil.

8. Bake for 1 hour or until peppers are soft.

*If you require more than 4 servings, simply cut the peppers in half, lengthwise, and remove the seeds and ribs, then stuff each pepper half. Reduce the cooking time by 20 minutes - check peppers - bake longer if necessary.

**Another variation to try: for a Mexican Stuffed pepper add 1/2 cup black beans, 1/2 cup corn, 1/2  minced jalapeño pepper (seeds and ribs removed) , and replace dried thyme with dried oregano.

NOW...what are some of your vegan ideas for using these meat substitutes? Please share in the comments below and feel free to share your recipes too!

Healthy Holiday Side Dishes

The Holidays used to mean white mashed potatoes and gravy, green bean casserole (made with the popular soup that contains MSG), and vegetables drenched in salt and butter. So, how can we still enjoy these comforting dishes that speak "holiday" to us in a healthier way?"

Check out these recipes and try out a few this Holiday Season!

Orange and Thyme Mashed Sweet Potatoes(serves 4-6)

This recipe can be prepared a day ahead of time and reheated prior to your meal.

 

Ingredients:

•  4-6 medium **sweet potatoes, washed
•  1 Tbsp grated orange zest
• 1/4 cup FRESH squeezed orange juice
• 1 tsp fresh organic thyme, minced

**see note below about sweet potatoes

 

Directions:

1. Preheat oven to 375 degrees.
2. Prepare a baking sheet by covering it with foil.
3. Using a fork or knife, poke several holes in each potato and place it on the baking sheet. 
4. Place the potatoes in the oven and set your timer for 1 hour. They should be very soft at the slightest touch. (You may microwave them if you have a limited amount of time or a full oven)
5. When potatoes are done, remove them from the oven and allow them to cool about 10 minutes.
6. Cut a long slit in each potato and using a tablespoon, scoop out the flesh and place it in a serving bowl. It should be very soft and smash easily.
7. Add the orange zest, juice and thyme to the potatoes and mix well. 

A Note about Sweet Potatoes: The terms "sweet potato" and yam are often used interchangeably in conversation and in cooking, but they are truly two different vegetables. Sweet potatoes are available (locally) in two different types. The first has a light yellow, thin skin and a pale yellow flesh - this one is not sweet and has a dry, crumbly texture similar to white baking potatoes.  The second is the darker-skinned variety which are often mistaken for yams. It has a thicker, dark orange to reddish colored skin and a bright orange flesh that has a sweet flavor and moist in texture. You will want the latter for this recipe.

"Healthier" Green Bean Casserole(serves 6)

Nothing says "holidays" like good ol' green bean casserole! I can't remember a Christmas or Thanksgiving table without it when I was growing up. Unfortunately, one of its main ingredients contains MSG which I can do without.  Here is a version minus the canned soup that I think you'll find very similar if not better in taste to the old favorite.

Ingredients:

• 1 Tbsp extra virgin olive oil + 1 Tbsp unsalted organic butter
• 1/2 cup diced yellow onion
• 8 ounces white button mushrooms, diced
• 1 tsp kosher salt
• 1 tsp granulated garlic powder
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp freshly ground black pepper
• 1/3 cup whole wheat flour
• 1 cup heavy cream + 1/2 cup 1% milk
• 3 Tbsp dry sherry (use REAL sherry - not cooking sherry!)
• 1 pound frozen green beans (about 4 cups)
• 1/3 cup plain Greek style low fat or fat free yogurt
• 3 Tbsp buttermilk powder
• 1 can Trader Joe's French Fried Onions (optional) or Parmesan cheese (see note below)

Directions:

1. Preheat your oven to 400 degrees.
2. Prepare a 9X13 baking dish by brushing or spraying it with olive oil (not included in ingredient list)
3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and cook, stirring often until softened - about 5 minutes.
4. Stir in the mushrooms, salt, thyme and pepper. Cook, stirring often, until the juices from the mushrooms has evaporated - about 3-5 minutes.
5. Sprinkle the mixture with the flour and stir to coat. Add cream, milk and sherry. Bring to a simmer, stirring frequently.
6. Add green beans - return to a simmer and cook until the green beans are heated through. REMOVE from the heat.
7. Stir in the Greek yogurt and buttermilk powder.
8. If you are using the French fried onions, stir in half of them now.
9. Pour the mixture into your prepared baking dish.
10. Bake until bubbling, about 20 minutes. **If using the French fried onions, bake 15 minutes - pull out and spread the remaining onions on top - return to the oven for 5 minutes or until onions on top are golden brown - be careful not to burn.
11. Allow the dish to cool slightly prior to serving.

Note: If you would like some sort of topping but cannot get or don't like the French fried onions, sprinkle the casserole with some shredded Parmesan cheese!

 Roasted Root Vegetables(serves 6-8)

Somehow, no one thinks to use inexpensive root veggies like rutabegas and turnips as side dishes. Roasting these not-so-popular vegetables brings out their natural sweetness. 

 

Ingredients:

Peel the following and cut into approximately 1 inch cubes;

• 1 large sweet potato (the yellow fleshed one)
• 1 large rutabega
• 2 medium turnips
• 2 parsnips
• 2 large carrots
• 1 small butternut squash

• 12 whole garlic cloves, peeled
• 1 medium sweet or red onion, peeled and cut into large chunks
• 1/4 cup extra virgin olive oil
• 1/4 cup agave nectar
• 1 tsp kosher salt
• freshly ground black pepper to your liking
• 2 tsp dried thyme (crushed) or 4 tsp fresh

Directions:

1. Preheat your oven to 400 degrees.
2. Place prepared vegetables, onions and garlic into a large, 2 inch deep baking pan/dish.
3. Pour olive oil and agave over the mixture. Sprinkle with salt, pepper and thyme. Using a large mixing spoon, toss all the veggies to coat.
4. Place the baking pan into the oven and roast for 1 hour or until the vegetables are soft and caramelized. Stir at least once during roasting.
5. Serve hot and enjoy!

Holiday Cookies: A Recipe and Tips for Success

Tis the season...for baking!  

But how can you enjoy the plethora of holiday goodies 

without adding a few inches to your waistline?  

A few simple substitutes can help cut some fat and 

calories out of some of your recipes.

My mom has always loved pecan pie...but who needs all of that sugar and corn syrup?

Here is an alternative...Pecan Date Bars. These cake-like bars taste just like good ol' fashioned pecan pie, without all the guilt! (Remember...they're still sweets, so watch your portions)

Pecan Date Bars

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup organic unsalted butter, at room temperature
• 2 cups packed light brown sugar (gotta have it - it doesn't taste the same without it)
• 3 large eggs (organic, free range) room temperature
• 1 tsp vanilla
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 3 cups finely chopped pecans
• 1 cup golden raisins
• 1 cup finely chopped dates (pitted)

Directions:

1. Preheat your oven to 300 degrees.
2. Cover a large baking sheet with cooking spray and then with a sheet of parchment paper so that the parchment hangs over the sides. (the spray will help the paper adhere to the pan)
3. Sift the flour, baking powder and salt together and set aside.
4. Cream the butter and light brown sugar together with an electric mixer.
5. Add eggs one at a time to the butter/sugar mixture - beat well.
6. Add the vanilla. Beat until creamy.
7. Add HALF of the flour mixture and stir well until combined.
8. Add the cinnamon and nutmeg - stir in completely.
9. Take the left over half of the flour mixture and add the pecans, raisins and dates to it - toss to coat, then stir it into the mixing bowl until just combined - do not over mix!
10. Spread the batter evenly into the prepared baking sheet using a spatula.
11. Bake for 40 minutes. Remove the pan from the oven - carefully lift the sides of the parchment being careful not to bend the bars - place it on a cooling rack.
12. Cool for at least 45 minutes. Cut into squares and enjoy!

Adapted from the Original Recipe from Eating Well

Some people say they hate baking because it has to be so precise. I often hear, "I'm a cook, not a baker!"  But, you can be both. Yes, baking is pretty much an exact science, but there are some little tips and tricks that you can use to make it a little easier on you. 

Here are a few cookie baking tips I live by!

• Always preheat your oven - allow the oven to sit at the desired temperature for 15 minutes before opening the door to place your pan in to bake.
• Have parchment paper on hand at all times - it can be your best friend..it minimizes extra fat additives, prevents sticking and provides you with easy clean up.
• Always bring butter and eggs to room temperature before using them to bake with - it gives your cakes and cookies "lift". If you need to do this quickly...cut the butter into tablespoons and immerse eggs into lukewarm water...15 minutes, they're ready to go!
• If you're adding nuts or fruit to a batter, toss them in a bit of flour first. The flour will help to keep them suspended in the batter so they are more evenly distributed and don't sink to the bottom.
• Measure your ingredients accurately!
• Don't work your dough too much - your cookies will be tough and dry due to overproduction of gluten from the flour.
• If your cookies are supposed to be chewy, underbake them just slightly...they should "droop" over the edge of your spatula.
• Use chilled dough and place the dough on a cool baking sheet to avoid overly crisp edges on cookies.
• Store your "chewy" cookies with a piece of bread in a resealable bag at room temperature to keep them from turning dry and brittle.

Wishing everyone a Very Merry Christmas

and

A Happy New Year!

What to do with that after Thanksgiving turkey.

I LOVE Thanksgiving with all the trimmings, but it seems like we're always up to our ears in leftovers. Here are a couple of delicious recipes that I have discovered over the years that will make you thankful for those leftovers!

Creamy Turkey and Wild Rice Soup

Serves 6 to 8

Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.

Ingredients: For Turkey Broth
2	tablespoons unsalted butter
2	onions , chopped
1	celery rib , chopped
1	turkey or chicken , chopped into 4 pieces
3	cups white wine
6	cups low-sodium chicken broth
For Soup
1	cup wild rice
2	carrots , peeled and chopped
1/2	teaspoon dried thyme
1/4	teaspoon baking soda
1/4	cup all-purpose flour
1	cup heavy cream
3	cups chopped cooked turkey
	Salt and pepper

1. For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

2. For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.

3. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

From America's Test Kitchen

Turkey Waldorf Salad

Serves 4-6

Ingredients

• 2 cups shredded leftover turkey meat
• 2 stalks celery, sliced
• 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
• 1 crisp apple, such as Gala or Macintosh, cored and chopped
• 1 cup red seedless grapes, halved
• 1/2 cup pecans, toasted, and coarsely chopped
• 1/2 cup non-fat yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• 1/4 teaspoon salt, plus more as needed
• 1 small celery root, peeled and cut into matchsticks
• Freshly ground black pepper

Directions

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

From The Food Network: Wes Martin

 

Get creative....have fun with it and then please share your favorite Thanksgiving leftovers recipes in the comments section!

Wine and Food...a Match Made in Heaven!

I don't know too many people who don't enjoy a great glass of wine with dinner!  It seems so easy when we go out to a restaurant...after all, the food has already been prepared for us and they seem to know which wine pairs best with each dish they create. 

So what is the magic spell they are using in that kitchen? 

What are the secrets to cooking with wine and finding that perfect 

pairing between the food and the wine?

Wine Selection...

The first, and probably the most important rule is only cook with a wine that you would drink!  It really does make sense...think about it...if you don't like the taste of the wine in the glass, what would ever make you think you'd like it any better in your food?  

The second rule...NEVER...and I repeat NEVER cook with so called "cooking wine".  Not only do they typically contain unnecessary sodium and other additives, but more importantly, they may have a negative effect on the flavor of your final dish!  SO...get up right now, go into your pantry, find that bottle of cooking sherry or other "cooking wine" and throw it into the trash can!  Good...now you're ready to really get cookin'...with wine that is!

**Please take note that an expensive wine is not necessary - there are many good quality wines out there for reasonable prices that will provide the same flavor to a dish as a premium wine. Save the premium wines to serve WITH your food!

How to Cook with Wine...

Wine has three main functions in the kitchen...as an ingredient in a marinade, as a cooking liquid, and as a finishing touch on a dish. The purpose of cooking with wine is to enhance the dish and accentuate the flavors and aromas of the food.  It only takes a small amount of wine to complete this task. Overusing the wine is just as disastrous to a dish as over seasoning it, while using just the right amount will produce a symphony on the palate! 

Does the Alcohol Really Burn Off?

Yes, the alcohol in the wine actually evaporates during the cooking process.  While the dish cooks the flavor in the wine becomes concentrated. Typically the wine is added at a point of high heat in the cooking process, then the heat is turned down and as the dish simmers, the wine reduces and its flavors are extracted into the dish.  

How do I know which wine to use?

There are certainly schools of thought for which wines to cook with which types of foods. Here are some suggestions for "traditional pairings"...

• With red meat dishes use a young, full bodied red wine
• For red sauces, use a young, full bodied or robust red wine
• For soups with root vegetables and/or beef stock, use an earthy or full bodied red wine
• For fish, shellfish, seafood, poultry, pork or veal dished, use a dry white wine or a dry fortified wine
• For cream sauces, use a dry white or a dry fortified wine
• For seafood soups like a bouillabaisse use a crisp, dry white wine
• For desserts use sweet white or sweet fortified wine
• For poultry based or vegetable based soups or stews use a dry fortified wine

*fortified wines are sherry, Marsala, port, brandy, Madeira or vermouth.

One of our favorite dishes...My Favorite version of Beef Bourguignon...

Beef Bourguignon is a dish made famous by the late, great Julia Child - It's a French classic! This dish will warm you to the core on those cold winter evenings. Serve it with a side of smashed baby red potatoes and a French vinaigrette salad to make a complete meal.  It's great for a family meal or a party dish - everyone will love this updated classic.

Ingredients:

• 2 pounds of filet of beef cut into 1 inch pieces
• kosher salt and freshly ground black pepper
• Olive oil
• 6 slices of thick cut, smoked bacon, cut into 1/4 pieces
• 4 cloves of garlic, minced
• 1 cup of good quality Merlot wine
• 2 cups of low sodium beef broth, warmed
• 1 - 14oz can petite diced tomatoes, with juice
• 1 Tbsp tomato paste
• 1 tsp dried thyme (or 2 tsp fresh)
• 2 cups yellow onion cut into a large dice or 16oz bag thawed pearl onions
• 2 cups carrot cut into 1 inch thick chunks
• 3 Tbs unsalted butter, at room temperature
• 2 Tbsp all purpose flour
• 8oz container of sliced button mushrooms

 
Directions:

1.  Dry the filet pieces with paper towels to remove excess moisture from the meat. This will ensure that you get a good sear on the outside.
2. Place the beef in a bowl and generously salt and pepper it, tossing to coat.
3. Place a heavy Dutch oven over medium-high heat, add 2 Tbsp of olive oil to the pan.
4. When the oil is hot, add the beef and allow it to sear on each side while moving it around the pan with tongs or a wooden spoon. **You will want to work in small batches - putting all of the beef in the pan at the same time will not provide you with a good sear. As the beef sears, place the finished pieces on a holding plate.
5. Once the beef is all seared and set aside on your holding plate, add the bacon pieces to the pan and cook until browned and crispy. Remove to a plate lined with a paper towel to absorb the excess fat.
6.  Drain all of the fat from the pan except for about 2 Tbsp. 
7. Add the minced garlic to the pan and cook 30 seconds.
8. Add the Merlot to the pan to deglaze, scraping the brown bits from the bottom of the pan with a wooden spoon. (there is a lot of flavor in those bits!) Cook 1 minute.
9. Add the diced tomatoes, beef broth, tomato paste and dried thyme to the pan.
10. Bring the mixture to a boil. Reduce the heat to low and add the onions and carrots.
11. Cover the pan and allow the vegetables to cook in the broth for about 30 minutes or until softened. 
12. Meanwhile...

• in a small bowl, combine 2 Tbsp unsalted butter and 2 Tbsp flour - mash it together with a fork. After the broth and vegetables have cooked for 30 minutes, add this mixture in with a whisk - this will thicken your sauce.

• In a separate saute pan, melt 1 Tbsp unsalted butter - add the mushrooms and cook until golden brown. Turn off heat and set aside 

  13. When the sauce has thickened, add the beef, bacon and mushrooms to the pan and allow 

         it to heat through, about 10 minutes.  Add salt and pepper if necessary for your taste. 

  Serve and enjoy with a glass of the Merlot!

Adapted from The Barefoot Contessa Recipe