STUFFING FOR TURKEY

Some recipes are handed down through the generations with subtle changes being made by the individual cook.  I never learned to make stuffing or gravy while growing up.  Stuffing and gravy wasn't a staple in my childhood home so there was no transferring of these recipes between the generations.  I learned to make stuffing and gravy by watching others and following recipes.  I like stuffing that has more than just bread, melted butter and poultry seasoning in it.  One stuffing recipe that I make frequently when making turkey is from Canadian Living.  This recipe is flavourful and it always a hit with guests.  I haven't made too many changes from the original Canadian Living recipe.  I do dry out the bread in the oven before cubing it.  I find using dried bread makes the stuffing less mushy.  I make more stuffing than what can be put in the turkey so what can't fit into the turkey gets wrapped in tinfoil and baked during the last hour with the turkey.  Once I take the stuffing out of the cooked turkey, I mix it in a bowl with the stuffing baked in tinfoil.

HAZELNUT/ALMOND BREAD STUFFING

INGREDIENTS:

3/4 cup hazelnuts or almonds

3/4 cup butter

2-1/2 cups chopped celery

2 cups chopped onions

2 cloves garlic, minced

1 apple (unpeeled), diced

4 tsp dried sage  ( I use mixed poultry seasoning)

1-1/4 tsp pepper

1 tsp each dried rosemary and salt (I use less salt)

1/4 lb sliced pancetta, prosciutto or smoked ham, diced

14 cups or one loaf cubed multigrain or whole wheat bread

1 cup chopped fresh parsley

DIRECTIONS:

On baking sheet, bake nuts in 350°F (180°C) oven for 8 to 10 minutes or until fragrant.  If using hazelnuts, rub vigorously in tea towel to remove skins; coarsely chop. Set aside.

In large skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and pancetta for 10 to 15 minutes or until vegetables are tender. Place bread, parsley and nuts in bowl; add celery mixture and toss well. It is now ready for stuffing the turkey. Stuffing can be covered and refrigerated for up to 1 day or frozen for up to 1 week; if frozen, thaw in refrigerator for 24 hours before continuing.

COMPANY'S COMING

This is the time of year that I find more socializing and eating is accomplished than any other time of the year.  Depending on your culture and traditions, a number of different religious holidays are celebrated.   I am always looking for different appetizers to serve to company.  I have the usual standbys - cheese, hummus, veggies, dips, crackers and smoked oysters.  A friend introduced me to another kind of appetizer several years ago, it is a 'thumbprint cheese tart'.  It is easy to make and quite delicious.  It is challenging to not keep eating these once you make a batch of them.  The ingredient list is short but it takes more than ten minutes to make.  I should make these tarts throughout the year but for some reason I only make these during this time of the year.

THUMBPRINT CHEESE TARTS

INGREDIENTS:

2 cups of grated cheddar cheese, old cheddar is preferred

1/2 cup or 4 ounces of softened butter

1 cup flour

1/2 tsp paprika

1/4 tsp cayenne pepper

chili pepper jelly

DIRECTIONS:

Combine all of the ingredients except the pepper jelly in a bowl.  Combine well so that the softened butter is well mixed.   Chill the dough/mixture in the freezer for about 15 to 20 minutes.  I usually empty the dough/mixture onto two pieces of saran wrap, wrap it up and chill it this way.  Take a heaping teaspoon of the dough/mixture and spoon it into mini muffin pans.  Press your thumb into the dough, pat it down and make a well in the middle.  It should look like a mini tart.  Take 1/2 tsp of the jelly and place it in the well of the tart.  I use a combination of red and green pepper jelly.   Bake at 400 degrees F for 10 minutes.  Makes 4 dozen.

UPDATE ON MINCEMEAT

I made a new mincemeat recipe mid November and it has been in the fridge 'ripening' since then.  I finally tasted it yesterday and it tasted good so I decided to make tarts this weekend.  This afternoon I made 30 tarts plus a small pie.   I did not make my own tart shells and used three inch store bought tart shells.  I had originally made two ice cream pails of mincemeat and have only used one.   I likely will freeze some of the mincemeat to use at a later date.   Here is a photo of a some of the tarts.

LENTIL, VEGETABLE AND BARLEY SOUP

I usually make a big pot of soup every weekend with the goal to have the ability to take soup for lunches for work during the week.  This soup craving is more of a fall/winter/spring occurrence than one occurring during the summer.    Of course you have to have some variety as after eating the same soup for five days in a row, you likely will want a change the following week.  I probably have about eight to ten different kinds of soups that tend to be my favorites.   In a perfect world one would freeze a number of containers of soup so that you could rotate recently made soup with frozen soup for lunches.

Provided below is one of my standard soups.  I made a big pot of it this past Sunday.  You can vary the vegetables based on what you have in the fridge or freezer.  With having a garden and of course growing zucchini, I shred garden zucchini each year and freeze it in two cup portions.  I tend to add shredded zucchini to many soup recipes.

LENTIL, VEGETABLE AND BARLEY SOUP

INGREDIENTS:

1 large onion, chopped

2 cloves of garlic, minced

1 tbsp olive oil

1 cup lentils

1/3 cup pearl barley

2 stalks of celery, chopped

3 carrots, chopped

3 small potatoes, chopped

5 to 6 frozen or fresh tomatoes, if fresh chop them up

2 cups of zucchini, shredded or chopped

10 cups of water

4 tsp chicken bouillon

1 bay leaf

1 tsp dried basil or dill

salt and pepper to taste

1 to 2 tbsp lemon juice

DIRECTIONS:

Heat oil in a large pot and sauté onions, celery and garlic until golden brown.  Add carrots and potatoes and sauté for a few more minutes.  Add a little bit of water if vegetables are starting to stick.   Add all of the remaining ingredients except the lemon juice.  Bring to a boil and reduce to a simmer for an hour.   Stir occasionally.   Add lemon juice and discard bay leaf. 

Adapted from “Meal Lean i Yumm” by Noreen Gilletz

BONNIE STERN - APPLE CAKE

One of my favorite chefs is Bonnie Stern.  I have a number of her cookbooks and keep them on the small book shelf in the kitchen along with a few other 'go to' cookbooks.  What I like about her style of cooking is that it is not complicated, the recipes are practical, she does heartsmart cooking and she has personality.

Earlier this year I bought one of her latest cookbooks - "Friday Night Suppers".  The recipes cover a variety of meals from different countries, are quick, include seasonal recipes, provides variations and are reproducible in your own kitchen.  She has many photographs of the various recipes which were taken by her son at her home.   In profiling different countries, Bonnie Stern will do a whole meal based on the specific country.  We had a dinner party to attend last night and I was asked to bring a dessert.  I decided to make one of her dessert recipes on Friday night.  I knew that if a complete disaster prevailed, there would be an opportunity to buy/make something else on Saturday.  I know that some people are hesitant about making new recipes and serving them to guests as there could be the potential that the recipe doesn't turn out.  I am more adventurous and will experiment.  What is hard sometimes is that if you make a new recipe and if it is something like a cake, you can not taste test it ahead of time.   Who wants to bring a cake to a dinner party with a piece missing?

I decided to make an apple cake after looking over the cookbook.  This recipe originated with Bonnie Stern's mom.  I followed the recipe and did not improvise.  I also decided to follow the directions and line the spring-form pan with oiled parchment paper.  This is a very good tip.  After the cake has cooled and you open the latch to the metal form that goes around the cake, it is very easy to peel off the parchment paper from the cake.  The cake says intact and then you can place it on a serving plate.  The cake was a hit.  The cake reminded me of a cross between a cake and a cobbler as the apple mixture is in  middle.  I will definitely make this recipe again.

RUTHIE’S APPLE CAKE

INGREDIENTS:

2 eggs

1 cup sugar

2/3 cup vegetable oil

¼ cup orange juice

2 tsp pure vanilla extract

1 ½ cups flour

2 tsp baking powder

¼ tsp salt

½ cup brown sugar

1 tsp cinnamon

4 to 5 apples, peeled, cored and chopped

½ cup walnuts, toasted and chopped

2 tbsp coarse sugar, optional

DIRECTIONS:

With an electric mixer, beat eggs and sugar in a bowl until light.  Beat in oil.  Beat in orange and vanilla.

In a separate bowl, combine flour, baking powder and salt.  Add to egg mixture and stir until combined.

In a third bowl, combine brown sugar, cinnamon, apples and nuts.

Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan.  Spoon apples on top of this batter.  Drizzle remaining batter on top of the apples.  The batter on the top layer may not cover the apples completely.  Sprinkle with coarse sugar.

Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean.  If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F.  Makes 8 to 12 servings.

Recipe from “Friday Night Dinners” by Bonnie Stern.

MOROCCAN STEW

I like to try different recipes using beans.  I am a big fan of chick peas and will look for a variety of ways to use them in recipes.  Most of the recipes I make using chick peas are appetizers, salads, soups or some kind of stew.   Moroccan stew can be made in a variety of ways and if you goggle it, you will find a number of recipes.  Several years ago I found this recipe on a blog site posted by someone called Mandy.  This is one of her all time favorite recipes.  I made a few modifications in the measurements.  You can add more amount of spices than what I have listed in the recipe.  The original recipe called for 2 tsp of chili powder, I only used one.  I also used 2 heaping tbsp of peanut butter.  I was also generous in using lemon juice.  This is a great tasting stew for several reasons.  I think the peanut butter, sweet potato and spinach really adds to the taste.

MOROCCAN STEW

INGREDIENTS:

1-2 tbsp olive oil

1 cup chopped onions

1 cup diced celery

1 green pepper, diced

2 cloves garlic, minced

2 ½ cups chicken broth

3 cups peeled, cubed sweet potato

14 oz can of diced tomatoes

19 oz can of chick peas, drained

1 tbsp lemon juice

½ tsp dried ginger

1 tsp chili powder

2 tsp curry powder

2 tbsp peanut butter

1 large bag of fresh spinach

DIRECTIONS:

Heat oil in a large pot, add onions, celery, green pepper and garlic.  Sauté for five minutes.  Add all of the remaining ingredients except the peanut butter and spinach.  Bring to a boil, reduce the heat and simmer covered for about an hour.  Stir occasionally.   Add the peanut blend and blend in.   Remove about two cups of stew and place in a blender or food processor.  Add the puree back to the stew.   Add the bag of spinach to the pot and let simmer for about 10 minutes.  According to the recipe, a cup of stew is about 2 weight watchers points.  The recipe makes a big pot of stew.

TREASURES

Have you ever thought about the treasures you find and collect?  The extra special item you may find at store or a garage sale that brings you joy or makes you smile because it was a find?  Do you share your treasures?  But not all treasures are material in nature.   Treasures can be the time spent with loved ones; it can be allowing time for yourself to unwind, be lazy or self-indulgent; or it can represent an experience that you will treasure forever.

My dog loves his treasures and they are scattered around the house.  They include different kinds of balls, tugs, kongs and other descriptive names for a toy.  He also has a toy box which is suppose to be  the depository for his treasures.  The dog has discovered that treasures can be found when he is out walking with me.  We have found tennis balls and other toys left by other dogs along the walking paths.  There is one house that backs a walking path that we use.   This house does not have a back fence and a black lab lives there.  This dog has wonderful toys which my dog has discovered.   I let the dog off leash on certain portions of the path and he finds great joy in checking out some of the backyards that are not fenced.  He makes a direct beeline for this backyard where the black lab lives.  More often than not he comes running back to me with the great treasure in his mouth.   He will trot around with the toy in his mouth, his tail held high and a big grin on his face as he is so proud of myself and wants to show off the treasure he has found.

Last year I introduced myself to the owner of this house and black lab and explained how my dog will help himself to her lab's toys.  My dog is not the only neighbourhood dog who indulges himself in these treasures.  There is at least one other dog who follows a similar pattern.

My dog would love to keep these treasures he finds but he can't have everyone else's toys.  The typical routine that has been developed is that I let him trot home with the treasure in his mouth, bribe him once at home with a cookie to release the toy, quickly grab the toy and put it high up on a shelf in the garage or put it in my car.  That day or the following day I will drive over to the house and drop the toy off by the front door.   These people are very good natured about other dogs borrowing their dog's toys.   It is good to share your treasures....

BISCOTTI

You could probably bake a different kind of cookie every day for a full year and not have to repeat the same recipe twice.  I have never tried that and you would need a few people people in your household to keep up with the cookie supply.   One of my favorite cookies is biscotti.  I like biscotti because it is a dry cookie and makes a great cookie for dunking in tea or coffee.  Biscotti, which is Italian in origin, is similar to mandelbrot (almond bread), a jewish dry cookie.  Before there was biscotti, I was making mandelbrot.  There are some small differences in the ingredients.  In the recipes I have, biscotti uses less oil.  Both of these two cookies requires twice baking.  After the first baking, the baked logs are sliced and put back into the oven to dry.  Here is one of the recipes I have.  I have adapted this from allrecipes.com.

BISCOTTI

INGREDIENTS:

1/4 cup olive oil

3/4 cup sugar or splenda

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries or chocolate chips

1 1/2 cups pistachio nuts or chopped almonds

DIRECTIONS:

1.              Preheat the oven to 300 degrees F.

2.             In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries/chocolate chips and nuts.

3.             Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

4.             Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

5.             Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.  Makes about 3 dozen.

SPINACH SALAD

This weekend I made a great spinach salad.  What made this salad taste so good was likely the dill sprinkled on the salad and the dressing.  I took the salad to a pot luck supper and it was a hit.  You can add more almonds or strawberries to the salad than what is provided in the ingredient list.

INGREDIENTS:


10 ounce bag of spinach, chopped
6 to 7 strawberries, thinly sliced
5 fresh mushrooms, thinly sliced
3 green onions, chopped
a handful of almonds, chopped
1/2 tsp dried dill
1/4 cup olive oil
1/4 cup wine vinegar
1/4 cup filled half way with water
1 heaping tbsp splenda or sugar
1/4 tsp garlic powder
1/4 tsp onion flakes
1/4 tsp dry mustard
1/2 tbsp poppy seeds
pepper to taste

DIRECTIONS:

In a large bowl, combine spinach, strawberries, green onions, mushrooms, almonds and dill.

In a glass or plastic jar that has a lid, combine the oil, vinegar, water, splenda, garlic powder, onion flakes, mustard, poppy seeds and pepper to taste,  Shake well.  Pour dressing over salad and serve.  Makes about 6 servings.

THE BALANCE OF EATING

During the past several months I have bought two books by Dr. Joey Shulman.  She is a Canadian nutritionist and has written a number of books.  The books I have are: "the last 15 - A Weight-Loss Breakthrough" and "Healthy Sin Foods".   Dr. Shulman provides great recipes in both books and I will provide some of these recipes in upcoming postings.

The book entitled 'the last 15" is about re-setting your metabolism, learning to control the sugar cravings and night time eating.  Her suggestions and approach to improving one's eating habits are sensible.    Dr. Shulman devotes chapters to carbohydrates, proteins and fats and the information provided is useful, interesting and easy to understand.  Her program is not about denying your enjoyment of food but learning to operate within boundaries.

The second book, "Healthy Sin Foods" describes how certain foods regulate your hormones which are involved with balancing cravings, controlling blood sugar, mood and body weight.  The book also profiles a group of foods that Dr. Shulman describes as the top 50 superfoods.  They are whole foods that have not been processed, refined or preserved.   Detail is provided on each food including nutritional breakdown, selection and storage, preparation, background information and recipe ideas.  Examples of some of the 50 superfoods include almonds, apples, apricot, avocados, black beans, black cod, blueberries, chickpeas, garlic, olives and olive oil.   Did you know that raw garlic juice was used as an antimicrobial field dressing in the trenches during World War 1?

If you are looking for an interesting read, some tools to improve your eating habits and motivational tips, I would recommend these two books.

APRICOT AND WHEAT GERM MUFFINS AND ARTISAN BREAD

I like using wheat germ for baking or adding to cooked cereals.  I store it in the freezer so I don't have to worry about it getting old and potentially rancid, especially if a long time goes by without me using it.  What is so good about wheat germ?  It contains a phytonutrient, octacosanol, that helps to increase physical endurance and improve the body's ability to handle stress.  Wheat germ contains folic acid, magnesium, zinc and Vitamin E.   

I made these muffins using wheat germ and apricots.  You can always substitute another dry fruit for the apricots.  You can also decrease the caloric content of these muffins by using splenda instead of sugar,  apple sauce instead of oil, and egg whites instead of whole eggs.  This recipe is adapted from http://allrecipes.com

APRICOT WHEAT GERM MUFFINS

INGREDIENTS

3/4 cup dried apricots, chopped

1/2 cup orange juice, divided

1 cup whole-wheat flour

3/4 cup all-purpose flour

3/4 cup toasted wheat germ

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup packed light brown sugar

1 cup buttermilk, (see Tip)

1/4 cup canola oil

2 tablespoons freshly grated orange zest

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 400°F.   Use muffin cups or coat 12 muffin cups with cooking spray.

Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.   Mix whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes.  Recipe makes one dozen muffins.

Tip:  If you don’t have buttermilk  you can make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

ARTISAN BREAD

This past weekend I made an artisan bread with raisins.  In an earlier posting this summer I provided a recipe from Bonnie Stern.  Here is a picture of the loaf I made this weekend.  Of course it turned out wonderful.