Creating memorable and healthy dining experiences.
Curried Turkey Salad with Apples, Cranberries and Walnuts – johanna
January 25th, 2010 | Filed under: RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad
Curry is commonly eaten throughout Asia and the Middle East. The term curry refers to delicacies that are seasoned with black pepper, coriander, curry leaves, ginger, cumin, chili powder, mustard seeds, salt, lemongrass, ginger, five spice powder, cardamom, cinnamon, nutmeg and other pungent spices and herbs. The spices are heated with oil when cooking to release the aromas.
Ready made curries such as the powder and paste found in the supermarkets are for convenience purposes. Dry curry powder is made up of ground spices and herbs and burns easily therefore it is not recommended when frying foods. The powdered form is commonly used when simmering soups, sauces and in salads. Curry paste on the other hand has a higher tolerance for heat and may be used in fried dishes. The intense flavor of curry paste is a result of the fresh herbs, spices, oil and liquid flavoring such as coconut juice.
The first time I tasted curry was my first year in college. A couple of my friends from Japan invited me over to their place for a Japanese feast. I watched, amazed, as they threw all sorts of spices together in the pot and let it simmer until the apartment smelled fragrant. The curry chicken we ate that day was absolutely divine. Curry is a treat I do not get very often since no one in the house shares my enthusiasm for cultural fare.
When I saw this recipe for curried turkey salad I immediately knew what I was going to make for lunch. I used left over roasted chicken and Greek yogurt instead of Mayo in the dressing. I wanted to slip into my jammies and if I owned a pair of bunny slippers I would put those on too. Then with my bowl of Curried Turkey Salad I would casually make my way to my bedroom, climb into bed and watch an hour of Pride and Prejudice (the A&E version). (Well, I would have if I had a TV in my room.)
Source: PinchMySalt.com
4 cups cooked and chopped turkey
1/2 cup diced Granny Smith apple
1/4 cup chopped celery, optional
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts*
Curry Dressing (recipe below)
In a large bowl, combine all ingredients and stir well. Serve on your favorite bread as a sandwich or on a bed of greens as a salad. Serves four to six.
Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise or plain Greek yogurt
2 tablespoons curry powder**
1 tablespoon honey
generous pinch of salt
fresh ground black pepper
Whisk all ingredients until well combined.
Recipe Notes:
*To toast walnuts, spread a handful of walnuts on a baking sheet. Toast in a preheated 350 degree oven for about five minutes or until they are fragrant. Don’t leave them in too long! Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of curry powder then taste dressing and add more if desired.
Gumbo – johanna
January 13th, 2010 | Filed under: RECIPES - Soup / Salad
Many years ago I lived in a very small town near Louisiana for a spell. The eastern boarder towns of Texas were heavily influenced by Cajun cuisine. While there I experienced squirrel soup (I will spare you any further details). I learned all about how to shoot a squirrel and became an honorary “Coon Ass”; a ritual that involves sucking the head of a crawfish. Despite the strange customs I loved it there. The people were amazing. Everyone I met was friendly and eager to call me family.
Of all the dishes Louisiana is known for Gumbo is the most popular. Gumbo is a soup traditionally served over rice. Everyone’s Grandma has their own version but typically gumbo is usually made with pork, poultry and seafood and thickened using a rue or okra. In this recipe for Gumbo we break a cardinal rule that disapproves the use of both okra and a thickener. Die-hards believe that you can only use one or the other. In this case the recipe calls for flour and okra.
My sister Michelle sent this recipe to me and I am glad she did. I have been searching for a simple tasty gumbo recipe that would be easy for beginners or those new to gumbo. More experienced cooks can also use this recipe to expound on.
Source: Adapted from the Weight Watchers Cookbook
1 tbsp olive oil
1/4 pound of hot or mild Italian pork sausage
1 onion chopped
1 green bell pepper, seeded and chopped
2 tablespoons of flour
1 (15 oz) can diced tomatoes with green chiles or Cajun stewed tomatoes
2 to 3 cups chicken broth
3/4 pound of skinless boneless chicken thighs cut into 1- inch pieces
1 to 2 teaspoons Cajun or seafood seasoning
1/2 pound large shrimp peeled and deveined
1 (10-oz) package sliced okra
2 cups frozen or fresh corn
1 tablespoon chopped fresh thyme or teaspoon dried
2 cups cooked white or brown rice
Cook sausage in a large pot over medium to medium-high heat until brown; about 10 to 15 minutes.
Add the onion and green pepper; cooking until softened about 5-7 minutes.
Stir in the flour; cook 1 minute longer.
Pour in the tomatoes and broth; bring to a boil.
Add the chicken and Cajun seasoning; return to boil. Reduce heat and simmer covered until chicken is cooked through about 5 min.
Add the shrimp, okra, corn and thyme; return to boil over medium heat. Reduce heat; cover and cook about 5 minutes longer until shrimp are pink. Serve over rice.
Variations:
- In place of the Italian sausage use spicy chicken sausage, 1 (2-inch) piece kielbasa sliced, or spicy breakfast sausage.
- Additional vegetables: 1 celery stalk, 6 scallions, 1 squash and/or zucchini sliced.
- Additional spices: 1 garlic clove minced, 1 bay leaf, 1/4 tsp cayenne pepper.
How to Make Turkey Stock – johanna
November 20th, 2009 | Filed under: KITCHEN SCIENCE, RECIPES - Soup / Salad, THE BUDGET PANTRY
Photo by: Chow.com
When I make soups I use a product I buy at Costco called Better Than Bullion. Basically it is stock that has been boiled down into a concentrated paste. I like it better than bullion or canned broth but it does not compare to the real stuff. I made a pot roast the other day and saved the juices to make beef stew. It was ten times better than anything from a can. Stock can be made using the drippings from a roast pan or by boiling the leftover turkey or chicken carcasses.
To make turkey stock:
- De-bone the turkey by removing all the meat from the bones.
- Chop up the turkey to fit in a large pot. Cover with water about 1-inch or so above the turkey. Bring the water to a boil then turn down the heat to low; cover and simmer for 2-3 hours. Occasionally skim the foam from the top.
Variations:
- Strain the broth into a large bowl or container using a thin kitchen cloth or cheese cloth placed on a strainer. Let cool. Skim the fat from the top. Freeze. This version does not have much flavor. It is best used in soups.
- Once the water has simmered for an hour add chopped onions, carrots, celery with the leaves, whole garlic cloves, parsnips, thyme, parsley and peppercorns. This version has flavor and can be used in soups, sauces or in anything else chicken or turkey stock is called for.
- Add the turkey neck and giblets to the pot with the turkey.
Should make about 3-4 quarts of stock.
Cheesy Broccoli and Potato Soup – johanna
November 6th, 2009 | Filed under: RECIPES - Appetizer, RECIPES - Soup / Salad
A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, peanut butter and raisins) but not the vegetable shark.
Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.
I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.
Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded
Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.
In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.
Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.
Italian Salad with Sun Dried Tomatoes and Artichoke Hearts – johanna
October 7th, 2009 | Filed under: RECIPES - Soup / Salad
This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing.
Source: Melissa Jones
Feta cheese
Sun dried tomatoes, drained and chopped
Artichoke hearts, drained and chopped (marinade reserved)
1 bag mixed baby greens with spinach
1 bag salad
Italian Dressing
Empty salad and lettuce into a large bowl. Add tomatoes and artichoke hearts.
Mix artichoke marinade with Italian dressing. Pour over salad; sprinkle with feta cheese; toss.
Creamy Chicken Apple Chili – johanna
September 30th, 2009 | Filed under: RECIPES - Soup / Salad
The kids refer to creamy chicken and apple chili as the “Poison Apple Soup”. The table talk turns to kings and queens and mermaids as they make up stories about a mermaid locked in the tower. When she takes a ’slurp’ of the soup she instantly falls dead.
Source: Susan Lily Ott
Serves: 8 Cooking Time: 20 Minutes
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 tsp chili powder
2 tsp ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tbsp butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)
Chopped scallions, for serving
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Sprinkle with scallions.
Variations:
-Use chicken sausage in the place of the chicken.
Orchard Green Salad with Apples – johanna
September 25th, 2009 | Filed under: RECIPES - Soup / Salad
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.
1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing
To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.
Makes 4 servings
Peas and Radish Salad – johanna
September 2nd, 2009 | Filed under: RECIPES - Soup / Salad
Salads do not have to be boring. For a long time I was in a rut of using lettuce, celery and carrots. Yes, that was it. The kids were even getting burned out. I took a piece of advice from one of Ellie Krieger’s books that suggested buying 3-4 different varieties of vegetables and fruits each week in addition to basic salad ingredients. I use the vegetables and fruits for snacks or side dishes but they are also utilized in salads, soups, omelets or muffins.
Salads are super fast and a great way to fill up hungry bellies. Pair a salad such as this pea and radish salad with a lean protein and you have a complete healthy meal.
Source: Health.com
Makes 4 servings
2 tbsp white wine vinegar
2 tbsp reduced fat sour cream
1 tbsp olive oil
1 tsp honey
2 tsp chopped fresh tarragon
3/4 cup frozen peas
3/4 cup frozen shelled edamame
1 (18-oz) package sugar snap peas, trimmed
4 cups spring mixed salad greens
1/2 cup Radishes thinly sliced (about 4 large)
Bring a large pot of water with a pinch of salt to a boil.
In a small bowl, whisk together the vinegar, sour cream, olive oil, honey and tarragon; set aside.
Add the peas and edamame to the pot; cook 3-4 minutes or until just cooked through. Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp. Drain and rinse under cold water until no longer warm. Drain well and pat dry.
To serve place salad greens in a serving bowl. Add the peas and radishes. Drizzle with dressing right before serving.
Tomatoes Stuffed with Tuna and Cellini Beans – johanna
August 28th, 2009 | Filed under: RECIPES - Soup / Salad
When my oldest does not like something he tells me “Mom, we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.
Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper
Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.
Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.
In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
Spinach and Fruit Salad – johanna
August 26th, 2009 | Filed under: RECIPES - Soup / Salad
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.
2 eggs, boiled, peeled and chopped
4 slices bacon, browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons
Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste
In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.
In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.
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