Monthly Archives: November 2008

Turkey Leftovers: Two Wonderful Ways

One of the perks of being in charge of the turkey this year, is all the leftover meat! On Friday night, I was browsing Tastespotting as a break from my advanced tax transactions take home and found a recipe for some yummy Creamy Mexican Turkey Soup.
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It was easy to make and allowed me to use up some leftover broth and whole milk from other Thanksgiving recipes (I mixed in skim to make the “1% milk” the recipe calls for). I also doubled the amount of corn because I love corn. It was mellow with a hint of spice. Throw in some more peppers if you can handle it.

Since I still had a TON of turkey left after making (and finishing all the leftovers) of the Creamy soup, I thought I should make some turkey chili. I had tagged a recipe in Nov’s Gourmet that just looked perfect for leftovers. Indeed it was. The recipe calls for two kinds of chili powder, including chipotle chile power which lends a hit of smokiness.
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I added a jalapeno since I had one on hand and chopped up a few cloves of garlic to saute with the onions and the peppers.
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It was perfect for this snowy/sleety Sunday night. This will be a keeper since it could be easily made with leftover chicken. I ate mine with a dollop of creamy sour cream to mellow a little of the spice.

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Now it is time for me to hunker down for finals since I will be done in 12 days!?!…and I have barely begun to outline-no joke :( I get my 2nd take home (yes-I have two this semester and I HATE them) on Tuesday, then I have two real finals to study for which come up the following Thursday and Friday and then I am DONE until 2009! Can you tell that I am a bit burned out from school? :-P

Try both of these recipes if you still are eating away at leftover turkey. I’m not sure which is my favorite! Head over to Recipe Girl to see Lori make her creamy style soup.

Turkey Chili
Adapted from Gourmet-Nov. 2008 p. 10
* 1 large white onion, coarsely chopped
* 2 bell peppers (any color**), cut into 1-inch pieces
* 3 tablespoons vegetable oil
* 1 tablespoon chili powder
* 1 teaspoon chipotle chile powder
* 2 teaspoons packed brown sugar
* 1 (28-oz) can whole tomatoes in juice
* 1 (19-oz) can black beans, rinsed and drained
* 1/2 cup water
* 2 cups cooked turkey, cut into 1-inch pieces
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 tsp salt and simmer, covered, 15 minutes. Stir in turkey and let stand, covered, until heated through, 5 minutes.

**I used green because that was the only kind that Treasure Island had in stock that weren’t from Latin America and were actually grown in the US….I am going to miss farmer’s market season…

A Happy Thanksgiving

Wishbone

Wishbone

I didn’t manage to post yesterday because after I got back to my apartment at 11, unloaded all the bags and granny cart of half my kitchen items that I took to Mehul’s to finish up the cooking, took a hot bath, I was ready to go to bed!  Even though I didn’t travel to Texas or PA with Dave, I had a very wonderful Thanksgiving.  I cooked for two full days (corn bread stuffing, Twofer Pie for this week’s TWD, Caramelized Apple and Pecan Pie , French Silk Pie, and my first TURKEY.)

The wonderful spread

Sliced Turkey and Stuffing (with and without sausage)

Pies...3 different ways

Since I really need to get working on my Advanced Tax Transactions takehome final, I should finish right here. I had a great time meeting new friends and trying new recipes. I will post about everything that I made in the future but the next 2 weeks are going to be stressful and finals packed.

I hope you all had a wonderful Thanksgiving!

TWD #8: Arborio Rice Pudding

[Note: I accidently made this as a new “Page” rather than a “Post” because I’m an idiot but now it is fixed]
Since I am writing this after a 13 hour day and my pudding wasn’t really pudding like, even though I did cook it for almost an hour, this recipe was a bit of a dud. Here are the pictures to document the process. Not sure about next week’s Twofer Pie either because I have an apple/pecan blend I also want to make for Thankgiving but we will see if anyone makes it early and sings its praises.

It started simple enough

It started simple enough

and then I let the first batch of milk boil over

and then I let the first batch of milk boil over

then I chopped up some chocolate

then I chopped up some chocolate

But sadly the pudding was more like soup...

But sadly the pudding was more like soup...

Spaghetti Squash

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Like I mentioned yesterday, I went a little crazy at the market but I did pick up two, beautiful spaghetti squashes. Until this fall, I had never even considered cooking with squash and now I have an easy recipe that I am already craving to make again. Thanks Kristin at The Kitchen Sink for opening my eyes to another great ingredient!

It is really easy to make. Preheat to 400. First you take a spaghetti squash and cut it in half. Use a sharp knife and don’t be afraid to ask for help. Then scrap out all the seeds and gunk, quickly rinse, then paper towel dry. Rub some olive oil onto the cut sides and sprinkle with sea salt and black pepper. Roast on a foil lined pan for 50 min, until the squash has started to soften. Now comes the fun part. Scrap the flesh with a fork and you should get these little angel hair like tendrils that you toss with some sauteed garlic and shallots with a few shakes of crushed red pepper. Finish it off with some freshly grated parm. It is truly yummy and I can’t wait to cook up the second squash that I bought at the market this week. I even saw spaghetti squash at Dominicks today, so you really have no excuse but to try it.

Why hello there.

Why hello there.

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From The Kitchen Sink
Spicy, Garlicky Spaghetti Squash

Serves 2 (as a main dish) or 4 (as a side dish)

1 medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil, divided
fine sea salt and freshly-cracked black pepper
3 shallots, thinly sliced
3 cloves of garlic, thinly sliced
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Brush the cut sides of of the squash with one tablespoon of the oil, sprinkle with salt and pepper and place on the prepared baking sheet, cut sides up. Roast for 50 minutes, or until the flesh has begun to brown and has softened. Let cool slightly.

Meanwhile, heat the remaining olive oil in a deep skillet over medium heat. Add the shallots, garlic and red pepper flakes. Cook until the shallots have softened, several minutes. Remove from heat and set aside.

Using a fork, scrape the flesh of the squash and transfer the strands to the skillet. Toss the spaghetti squash to coat it with the garlicky sauce. Top with grated cheese and parsley.

I went a little crazy this morning….

…at Green City.

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And now I am cooking up some spaghetti squash, while reading about Contractual Exceptions to At-Will Employment. Stay turned to find out how it turned out.

Cranberry-Nut Bread

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Time and time again I realize how much I love going to the farmer’s market because I end up buying an ingredient that I have never used before and I’m not even sure if I like it, but then come home, pull out my cookbooks and find something to do with it. Cranberries are in that category. I can’t remember having cranberries on our Thanksgiving table and the only time I have tasted the flavor is in juice form to ward off a bladder infection. At the last Green City still in Lincoln Park (they have since moved North to the Nature Museum but it is a bit of a trek on my bike rather than a leisurely walk) I picked up a $2 pint of cranberries just because they looked so pretty.

pretty red cranberries.

pretty red cranberries.

After looking through Tastespotting and a few of my favorite blogs, I decided that I would make a quick bread.  I love how easy it is to throw all the liquids in a small bowl.  Whisk all the dry ingredients in a large bowl.  Pour the wet into the dry with a quick stir, pour into a loaf pan and toss it all into the oven.  This bread was super moist and stayed that way for 4 or 5 days when I took the end of the loaf to work.  I got lots of compliments on it.

perfect flavor combo

perfect flavor combo

Try this while cranberries are still in season. They were little bursts of tang mixed in with the bright orange and the moist bread.

I love Zest.

I love Zest.

quick stir

quick stir

Crumbly

Crumbly

perfect with a glass of milk

perfect with a glass of milk

Cranberry-Nut Bread
Modified from p.687 “The Best New Recipe Book

2 Cups of AP Flour (I used 1 Cup AP, 1 Cup White-Wheatand will probably use all White-Wheat the next time)
1/2 cup nuts (I used Walnuts because it was what I had on hand, but pecans would also be lovely)
Zest and Juice from 1 large orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 large egg, beaten lightly
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2-1 teaspoon of cinnamon (My addition-I love cinnamon in all my breads)
1 1/2 cup cranberries, chopped coarse.

Pre-heat oven to 375. Grease and flour a loaf pan. Stir together the orange zest and juice, buttermilk, butter, and egg is a small bowl. Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Stir the liquid ingredients into the dry with a rubber spatula until just moistened. Gently stir in the cranberries and pecans. Don’t over mix! Scrape the batter into the loaf pan and smooth the surface.

Bake 20 mins, then reduce the heat to 350; continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 45 mins longer. Cool in the pan 10 mins, then cool completely on a wire rack.

TWD #7: Rugelach and Election Day (finally!)

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I will admit, I was a little intimidated by this week’s recipe since a) I had never heard of Rugelach and b) they looked pretty complicated. The dough was a little tricky. My food processor couldn’t really handle the volume and I only ended up with a dozen cookies which was way less than was predicted. But they were quite tasty. I knew they would be good because I love raspberries and chocolate. I will have to play around with making them again and hopefully learn some tricks with making the dough.

rolling out the dough...maybe not thin enough?

rolling out the dough...maybe not thin enough?

Mine kinda looked like little turds...at least they were tasty!

Mine kinda looked like little turds...at least they were tasty!

Also…this was probably the smartest thing I have done in a while.  I used up my loose Laura Mercier powder and I have a hard time throwing away recycling cute little containers so it sat on my counter for about a week before I came up with the perfect second use.  I took the container, washed it in the dishwasher (twice) and filled it would AP Flour.   Now I use it to hold flour when I just need a little to powder the counter/rolling pin/etc and dont want to have to drag out the big bag.  Believe me…it works perfect.

)

genius AND green :)

obamalogo

I am going to cut this a tad short because I am heading to bed so that I can get up at 6AM tomorrow to hit the polling place in my lobby right when the polls open! This will be my 2nd time to vote in a Presidential Election and I can’t wait to vote for Obama and can’t wait for election night. I can remember watching Obama’s speech in Springfield when he announced his candidacy. I will admit that even as a Hillary supporter, listening to him speak, even then, gave me chills. Tomorrow will sure be a historic day!  GO VOTE (if you haven’t done so already!)