Black Bean Chili with Butternut Squash

Adapted from epicurious.com:  http://www.epicurious.com/recipes/food/views/black-bean-chili-with-butternut-squash-363715

I've definitely made my share of chili, including a favorite with butternut squash, so this one is a bit different because of the bulgur.  I've been experimenting with this gluten-containing grain that is higher in protein than most others and is often used in taboulleh.  In this dish, there's plenty of protein, so we didn't need it for that purpose.  Here, the bulgur gives the dish an interesting texture, something of a blend between a hearty minestrone and a chili.

My husband prefers a milder taste, so the cocoa chili powder and minimal chopped hot pepper provide just the right mix.  Feel free to turn up the heat with hotter chili powder and more of the chopped fresh chili pepper. By buying the butternut squash pre-cut, roasting it while you cook the onions, and using canned beans, the prep time is about 30 minutes.

YIELD: Makes 10 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
4 tsp cocoa chili powder
4 tsp ground coriander
2 14.5-ounce cans fire-roasted tomatoes
15 oz black beans, rinsed
15 oz pinto beans, rinsed
1 chipotle pepper - diced coarsely, 1tsp - 1Tbsp, to taste
2 teaspoons dried oregano (preferably Mexican) (I used some a patient of mine brought home from Greece).
6 cups vegetarian broth, low sodium
Coarse kosher salt

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
Ground cumin
Cinnamon

1/2 cup quick-cooking bulgur

TOPPINGS - your choice:
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings

DIRECTIONS:

1) Toss cubed butternut squash with olive oil, sprinkle with cumin and cinnamon. Roast at 425 degrees for about 20-25 minutes so it is soft, but not charred.

2) Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.

3) Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute.

4) Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 20 minutes. Season to taste with coarse salt and freshly ground black pepper.

DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

Bulgur salad with grilled chicken

Adapted from http://www.nutritionaction.com/daily/healthy-recipes/healthy-recipes-make-this-hearty-delicious-salad-tonight/?mqsc=E3788748&utm_source=WhatCountsEmail&utm_medium=Nutrition_Action_Daily_Tips+Nutrition%20Action%20Daily&utm_campaign=2015.02.13%20Daily%20Tip:%20Healthy%20Recipes

I love the taste of arugula, but if it's too peppery for you, use baby spinach instead or use them in combination.  The salad dressing was particularly good on the avocado and scallions.  It's a mild citrusy dressing that is tasty enough to hold its own with all of the ingredients.

Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked.  It is a high-fiber whole grain that can be prepared by simply soaking in boiling water, as in this recipe, or boiled for a fluffier product.  It is a staple in the Levant - including Syria, Lebanon and southern Turkey.  It has a nutty flavor and can be used as cereal, or in tabbouleh, kibbeh or salads.  It has 6 grams of protein per serving and some iron.

A quick way to make a weeknight dinner is to grill/ bake/ broil a supply of chicken for the week, then just cut up one or two chicken breasts to use for this salad.  I had chicken that I had baked the day before in a sesame Asian mix and that worked very well.

Ingredients:

1 cup bulgur
1½ cups boiling water

1 lb. boneless, skinless chicken breast
Freshly ground black pepper
¾ tsp. kosher salt, divided
4 Tbs. extra-virgin olive oil, divided

1/3 cup fresh orange juice
2 Tbs. fresh lemon juice
8 cups arugula or baby kale roughly chopped
2 cups cherry or grape tomatoes, quartered
4 scallions, thinly sliced
1 avocado, chopped

Directions:

1)  Put the bulgur into a large bowl, pour in the boiling water, and cover. Let stand for 10 minutes, then uncover and allow to cool.  I didn't find that this cooked well enough, so I microwaved it for another few minutes.

2)  Pat the chicken dry with a paper towel and season with pepper and ¼ tsp. of salt. Sauté over medium heat in 1 Tbs. of the olive oil until golden brown on both sides, about 2 minutes per side. Remove the chicken from the pan, allow it to rest for 5 minutes, then slice.

3)  Make the dressing by whisking together the remaining 3 Tbs. of olive oil with the orange juice, lemon juice, remaining ½ tsp. of salt, and pepper to taste.

4) Add the arugula to the bowl with the bulgur and toss with the dressing. Top with the sliced chicken, tomatoes, scallions, and avocado.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 490
Total Fat: 25 g
Saturated Fat: 4 g
Protein: 31 g
Carbohydrates: 40 g
Fiber: 13 g
Cholesterol: 70 mg
Sodium: 460 mg

Minestrone Soup

Adapted from Washington Post - Ellie Krieger in Nourish

As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes.  I'm sort of addicted to reading recipes and planning to try new ones, even though I currently possess more than I could possibly make in a lifetime.  I only share with you the ones I really like - so here's the latest from the Nourish column by Ellie Krieger last month.

This is essentially the recipe as written, but I increased the carrots and added corn.  You can of course add other vegetables that you have on hand.  As with many foods, the flavor is even better over the next few days.  With so many veggies relative to the broth, it is very filling.  Since there are only two of us at home now, there was enough to have it several nights either as a main dish or appetizer.   I also froze several portions to use another time.

http://www.washingtonpost.com/lifestyle/food/ellie-kriegers-family-favorite-minestrone/2015/01/02/2a5c3ee8-87b7-11e4-9534-f79a23c40e6c_story.html

NOURISH JAN 7, 2015

This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling, flavorful meal that is packed with nutrition.

Feel free to change the vegetables and herbs to use up those you happen to have on hand.

Make Ahead: The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

SERVINGS:

Tested size: 6 servings; makes 11 1/2 to 12 cups

INGREDIENTS

2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced (1/2 cup)
2 large carrots, scrubbed well, then diced
1 medium red bell pepper, seeded and diced
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth
15 ounces canned, no-salt-added small red beans, drained and rinsed
15 ounces corn, drained
1/2 cup dried, whole-grain elbow pasta

1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Directions:

1) Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

2) Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes.

3) Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

4) Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

5) Divide among individual bowls; garnish each portion with the cheese.

vegetable stir fry

http://www.foodnetwork.com/recipes/vegetable-stir-fry-recipe0.html

also Stir-Fried green beans with tamari almonds from William Sonoma Healthful Cooking cookbook and:

cauliflower with orange zest and green onion
roasted mushrooms, potatoes and green beans

and many others

Ancho Chicken With Warm Corn, Zucchini and Tomato Salad

From the Washington Post - Ellie Krieger's Nourish column,
http://www.washingtonpost.com/pb/recipes/ancho-chicken-warm-corn-zucchini-and-tomato-salad/14233/

My son was home one weekend, and we love to cook together.  In classic fashion, I set out about 20 recipes that I wanted to make and had him make the final decision.  He was a winner - as were we all - as he chose for us to make this chicken recipe with the Golden Lentil with Soft, Sweet Onions on the side, also from the Washington Post.  Maybe an overdose on protein between the two dishes, but a great combination of tastes.  Small portions are filling, but it's hard to stop at just one serving.

Since I don't tend to like to watch chicken cooking on the stove, we used the spice rub, then baked the chicken at 375 for about 24 minutes, and cooked the vegetable mixture on the stove, lightly sprinkling in more of the same spices.

NOURISH SEP 10, 2014

This is the perfect recipe to bridge summer and fall. Its focal point is a bounty of colorful summer produce, cooked just enough to retain fresh appeal but warmed and softened enough to comfort.

It also happens to be good year-round made with frozen corn kernels. If you don't have ancho chili powder on hand, substitute any mild chili powder or even paprika.

A finishing touch of buttery avocado seals the deal.

Make Ahead: This dish may be refrigerated in an airtight container for up to 3 days. Allow it to come to room temperature or warm it in the microwave, and slice the avocado and add cilantro, right before serving.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

1 teaspoon ancho chili powder (may substitute mild chili powder or paprika)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
4 thin-cut boneless, skinless chicken breasts (about 5 ounces each)
4 teaspoons olive oil
1/2 small onion, diced
1 medium zucchini (about 8 ounces), diced
1 pint grape tomatoes, each cut in half
1 1/2 cups corn kernels (from 1 large or 2 small ears fresh corn)
1 clove garlic, minced
Flesh of 1 ripe avocado, sliced
3 tablespoons fresh lime juice
3 tablespoons fresh cilantro leaves


DIRECTIONS

Stir together the chili powder, cumin, garlic powder, 1/4 teaspoon of the salt and the cayenne pepper in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken pieces; cook for a total of about 6 minutes, turning them over as needed, until lightly browned on both sides and cooked through. Transfer the chicken to a plate.

Add the remaining 2 teaspoons of oil to the skillet; once the oil is quite hot, add the onion and stir to coat. Cook for about 2 minutes or until softened, then add the zucchini, tomatoes, corn and garlic; cook until all of the vegetables are softened but they still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.

Divide the vegetable mixture among individual plates. Top each with a piece of chicken and a few slices of avocado. Sprinkle with the lime juice and cilantro, and serve.

Golden Lentils with Soft, Sweet Onions

from the Washington Post
http://www.washingtonpost.com/pb/recipes/golden-lentils-soft-sweet-onions/13840/


Tested size: 8-10 servings; makes 5 cups

This isn't as thick and creamy as mashed potatoes, but it is high in protein and fiber and is a good side dish that you can make more or less spicy depending on what the rest of the meal.

Perfect with Ancho chicken with warm corn, zucchini and tomato salad, also from the Washington Post:
http://www.washingtonpost.com/pb/recipes/ancho-chicken-warm-corn-zucchini-and-tomato-salad/14233/

INGREDIENTS

1 1/2 tablespoons olive oil
2 medium onion, finely chopped
1/2 teaspoon sea salt, or more to taste
2 tablespoons balsamic vinegar, or more to taste
2 cups dried red lentils, rinsed
5 cups water
Freshly ground black pepper
Ground cayenne pepper or paprika or a few drops of hot sauce
Tomatoes or yogurt with pomegranate seeds to top

DIRECTIONS

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often, for 20 minutes. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.

Meanwhile, combine the lentils and water in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium or medium-low until barely bubbling around the edges (use a heat diffuser, if you have one, underneath). Partially cover and cook gently until the lentils are perfectly soft, about 40 minutes. The mash will be supple at this stage. If you'd like it stiffer, simmer uncovered for a little longer.

Add the lentils to the onions, stirring to thoroughly blend; taste, and add salt and/or vinegar as needed. Season to taste with black pepper and cayenne pepper.  I probably added about 1/4 tsp of pepper and 1/8 tsp of paprika.  Just keep tasting it til you love the taste.

Serve hot, warm or at room temperature.

Based on 10 servings - 1/2 cup each - 170 calories, 10 gm protein, 28 gm carbs, 3 gm fat, 0 gm saturated fat, 0 mg cholesterol, 110 mg sodium, 12 gm dietary fiber, 3 gm sugar.

Deep-dish winter fruit pie with walnut crumble

To save the trouble of making a crust and to decrease the calories, I made this without a crust.  Since I couldn't find figs, I substituted about 1/4 cup dried cranberries and 1/4 cup golden raisins.  It came out delicious and filled a deep pie dish and an 8x8 inch square.  It became better each day, and sweeter, making me think that we could do without the raisins.  Even the cranberries, which can be quite tart, became sweet with the baking.

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

ingredients

Pie Pastry

• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

Walnut Crumb Topping

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 3/4 cup packed (5 3/4 ounces) brown sugar
• 3/4 cup (3 ounces) raw walnuts, coarsely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons (3 ounces) unsalted butter, melted

Fruit Filling

• 1 cup (5 1/2 ounces) dried figs (see below)
• 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
• 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
• 1 cup (4 ounces) cranberries, fresh or frozen
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons cornstarch
• I left out the figs (because I couldn't find any) and added 1/4 cup dried cranberries ; consider 1/4 cup raisins

preparation

To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.

Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.

Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

Reprinted with permission from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson, copyright © 2009. Photography © 2009 by Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.

Turkey Soup 2014

Here's an original recipe using chicken soup ingredients as a basis, then other odds and ends I found in the fridge -- and it turned out to be quite good!

Update 12/19/14 - froze it after a few days, then just defrosted it - actually upgrade that to excellent!

I started with the remains from our RedBreast Organic Turkey prepared with the Turkey Rub from food network.com.

Ingredients:

Wings and drumsticks
1 fennel bulb plus a few stalks
1 yellow onion, quartered
3 stalks of celery, peeled and sliced
5 large carrots, peeled and sliced
3 parsnips, peeled and sliced
3 sprigs of sage, tied
dried oregano sprinkled over the top
generous amount of Kosher salt, to taste as the soup cooks
ground pepper to taste

Directions:

1) Boil 12 cups of water.

2) Add the cooked turkey parts and bring to a boil again.  Skim the foam over the next few minutes.

3) Add all the other ingredients and continue to adjust the salt and pepper (mostly the salt) as it cooks for the next hour or so.  The soup is done cooking when all the vegetables are soft.

Turkey Soup

From food network

1 video | Next-Day Turkey Soup (02:49)

Yield:6 to 8 servings

Level:Easy

Ingredients
8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage


Mashed Potato Polpetti (Patties):
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Directions
Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.

Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.

Read more at: http://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe.html?oc=linkback

Turkey Holiday Rub

From    http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html


The turkey came out very tender and moist and didn't need gravy, but we did use the drippings for a little extra moisture.  Turkey 2014 was a redbreast from Nick's Organic Farm, which is notable for having breasts and legs in better proportion than most, so white meat doesn't get dried out.

Used fresh herbs - per Martha Stewart, the adjustment would be 3:1 for fresh vs. dried herbs since the flavor in dried is more concentrated.  I also added a little fresh oregano.  The rub did not stick to the upper inside of the turkey.  Overall, very good - would use again.


Yield:12 to 14 servings
Level:Easy

Ingredients

Holiday Rub:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder

Turkey:
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
for stock)
Salt and freshly ground black pepper
2 tablespoons olive oil

Gravy:
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Directions:

1) Preheat the oven to 325 degrees F.

2) Mix all of the dry rub ingredients in a small bowl.

3) Put the turkey on a rack in a roasting pan.

4) Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.

5) Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.

6) Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

7) Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

8) Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Recipe courtesy The Neelys

CATEGORIES: Turkey Roasting Thanksgiving View All


Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html?oc=linkback

Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts

This appetizer is particularly perfect for those who say, "I don't cook."  You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and is easily eaten as finger food.

Ingredients:

1/2 cup pine nuts
4 oz soft goat cheese at room temperature
1 Tbsp heavy cream
Salt and freshly ground pepper
20 medium/large basil leaves
1 medium or 5 Campari tomatoes, finely chopped - use only the outer layer to avoid the seeds

Directions:

1) On a dry toaster oven tray, toast the nuts at 350 degrees, shaking the pain and removing as soon as they start to get slightly darker, about 3 minutes.

2) In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.

3) Put about a teaspoon of the cheese on each basil leaf, and spread with the back of a spoon.  Sprinkle with the pine nuts, pressing them into the cheese.  Scatter the chopped tomato on top.

Spicy Whole Roasted Cauliflower

from purewow website

Erin McDowell

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Can serve as appetizer by cutting off small florets so there's a lot of tasty topping per piece.

I needed to leave it in the oven for over 40 minutes until I could slide a knife easily into the head of cauliflower, because I wanted the inside to be cooked through.

A PureWow Original Recipe
MAKES 6 SERVINGS START TO FINISH: 1 HOUR
INGREDIENTS
1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced (comes out to 2 Tbsp lime juice for one small lime)

2 tablespoons chile powder (used 1 Tbsp, which was more than enough for me)

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder  (I used 'sweet curry' from Penzey's that doesn't have chili powder)

2 teaspoons kosher salt

1 teaspoon black pepper

DIRECTIONS
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.



Read more: Spicy Whole Roasted Cauliflower | Recipes - PureWow
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Cauliflower Steaks with Pine Nut Dressing

This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.  The author is friend of the blogger at:
www.familyfreshcooking.com
 
Rating: 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 to 4 servings

Ingredients

2 large heads of Cauliflower (if you can get the colored varieties thats great!)
1 tablespoon Kosher Salt
1/4 cup Toasted Pine Nuts
1/8 cup Golden Raisins
1/4 cup finely chopped Parsley Leaves
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh Lemon Juice
Salt & freshly ground Black Pepper to taste
2 tablespoons unsalted Butter

Method
Pre heat oven to 350 degrees F with the rack in the middle.

With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.

Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.

Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.

In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.

To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.

Toasted Pine Nuts
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.

Carrot Hummus

Carrot Hummus
   
Carrot Hummus
Deb Lindsey for The Washington Post; tableware from Crate and Barrel

WEEKNIGHT VEGETARIAN JUN 5, 2013

So good you may have a difficult time transferring it from food processor to bowl without making a serious dent in it. Serve with crudités (goes better with celery than with cucumber), flat breads or pita and salad greens, or as part of a meze-style spread. Drizzling it to coat lightly with oil before serving will prevent it from discoloring.

Make Ahead: The hummus can be refrigerated for 5 days.

SERVINGS:

Tested size: 6-8 servings; makes 1 3/4 cups (less)

Ingredients:

1 teaspoon cumin seed
1 teaspoon coriander seed
4 tablespoons olive or canola oil, plus more for drizzling (consider using less)
1 teaspoon honey
1 pound carrots, trimmed and well scrubbed
3 large unpeeled cloves garlic, smashed
Flaky sea salt
Freshly ground black pepper
Juice of 1/2 lemon
Juice of 1 orange
3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.

Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.

Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.

Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.

Adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013).

Tested by Joe Yonan.