Real Food (PSA)

I started a new blog dedicated to low-carb recipes that use real food ingredients, rather than artificial substitutes.

Two months ago now, I went low carb. I started slowly, not really counting carbs, just cutting out breads and sweets and limiting my fruit consumption. After a couple of weeks, I started keeping a food journal and adding up my daily carb count. I'm not following any particular diet plan, but I do try to keep my carbs between 20 and 40 net grams per day.

As I started looking for new ideas online, I was disappointed to see how many uninspired low-carb recipes are out there. So many of them seem to rely heavily on artificial or specialty (read, pricey) ingredients. I don't like fake foods and we can't afford expensive ones. Figuring I'm surely not alone, I decided to share some of the recipes I've adapted or created. The dishes are low carb, low sugar, and most are completely grain free.

If you're interested in real food for real people, take a look and see what you might like to make.

You have reached the conclusion of this public service announcement. Thank you for your time.

I Promised Cookies

We have a favorite new breakfast treat in the Gray household: COOKIES!! I feel like the Proverbs 31 woman; my children rise up and bless me, or at least they don't complain about breakfast and even want seconds.

And before you start thinking I've turned into a pale, not-so-funny Bill Cosby, let me assure you, these are cookies you can actually feel good about serving your children for breakfast, afternoon snack, or just about any time they ask!

Breakfast Cookies
½ c applesauce
1 banana, mashed
2 c oatmeal
¼ c raisins
¼ c sliced almonds
1 T butter
2 eggs

1. Beat together all ingredients
2. Scoop mixture into ⅓ c portions and shape into cookies
3. Place cookies on a well-greased baking pan
4. Bake in a preheated 350°F oven for 20-25 minutes or until edges are a deep golden brown
5. Remove immediately to a wire rack and let cool briefly before serving

Makes 8 large cookies.

Breakfast Bars
My family actually prefers breakfast bars to individual cookies. Instead of scooping out portions in step 2, simply press the mixture into an 8" x 8" square or 9" round baking pan and bake at 325°F for 35-40 minutes. The recipe is easily doubled to fit a 9" x 13" pan.

You can also substitute just about any fruit sauces, dried fruits or nuts to suit your taste or what you may have on hand. I've found this to be a very versatile recipe.

I'm a Pop Star

Longtime readers of this blog know that I often enjoy, or am forced by my family's allergies, to made homemade versions of treats readily available at the grocery store. I've made popcorn on the stove for years, mostly for the cost savings, but also because so much microwave and prepackaged popcorn contains milk proteins. Still, it wasn't until just the last month or so that I considered the true versatility of stovetop popcorn--or how easy it really is.

Basic Buttered Popcorn
2 T oil
1/3 c popcorn kernels
½ t salt
1 T butter

1. Combine ingredients in a 2-quart saucepan, making sure popcorn kernels are in a single layer.
2. Heat on high until popcorn begins popping.
3. Shake pan vigorously every 30-45 seconds until popping slows to 1-2 seconds between pops.
4. Remove from heat and pour into large bowl. Serve hot.

Kettle Corn
2 T oil
1/3 c popcorn kernels
½ t salt
2 T sugar

1. Combine ingredients in a 2-quart saucepan, making sure popcorn kernels are in a single layer.
2. Heat on high, shaking every 10-15 seconds until kernels begin popping.
3. Shake pan continuously until rapid popping slows.
4. Remove from heat; continue to shake until popping slows to 1-2 seconds between pops.
5. Pour into a large bowl. Shake and let cool 2-3 minutes. Shake again before serving.

Variations
Buttery Kettle Corn: Add 1 T butter.
Cinnamon Corn: Add ½ t cinnamon.

Not Your Mama's Mac & Cheese

Macaroni and cheese is one of my hands-down all-time favorite comfort foods. My mom used to make Velveeta Shells and Cheese, which I thought was wonderful ... when I was about 11. I've matured a bit since then, or at least my taste buds have, and since I can't eat processed cheesefood anymore anyway, I had to find a way to make my own mac and cheese.

A decade and half a dozen recipe variations later, I have found an amazing cheesy macaroni dish that not only soothes my nostalgic comfort cravings, but tastes absolutely delicious.

Decadent Macaroni and Cheese

4 qt water
1¼ t salt, divided
5 slices bacon, coarsely chopped
½ lb dry macaroni
2 T flour
½ c unsweetened coconut milk
1 c unsweetened soymilk
6 oz goat's milk cheddar, cut into ½-inch cubes
4 scallions, sliced into rings (green parts only)

1. Bring water and 1 t salt to a boil.
2. Meanwhile, fry bacon in the bottom of a large sauce pan, stirring frequently, until browned. Drain grease, reserving 2 T.
3. Cook macaroni in salted water for 6-8 min, or until it reaches desired tenderness. Drain well.
4. Over medium heat, stir flour and remaining ¼ t salt into reserved bacon grease.
5. Stirring constantly, pour in coconut milk and soymilk. Bring to a boil.
6. Add cheese, scallions, and cooked macaroni. Stir together over low heat until cheese has melted and pasta is well coated.

Serves 3-4.

Note: Although I usually I "translate" my recipes into standard, mainstream ingredients, I've left this one as I actually made it. I don't really know what it would taste like with cow's milk ingredients--if I could still eat them, I probably never would have thought to try creating this recipe.

My New Favorite Holiday

As far as celebrations go, I've always considered the 4th of July my favorite holiday. Parades and fireworks and going to barbecues with family and friends ... it just doesn't get any better than that. Or so I thought.

Little did I know, I was missing the greatest holiday celebration ever.

Did you know there is an International Chocolate Day? Really, today is dedicated to celebrate the wonder that is chocolate. I just found out about it myself, and the day's more than half over. To think of all the missed chocolate opportunities this morning ...

So, quick, while we still have the chance, let's celebrate together. Maybe I'll make chocolate pancakes for dinner. Or chocolate popovers. Yum.

If I had the ingredients I'd make S'more Bliss or the best oatmeal cookies ever (just substitute chocolate chips for the raisins).

What a great holiday!

In Preparation for Pancake Day

I can't remember where I first read it, but somewhere in the last few years I read a snippet about Lenten traditions that referred to Shrove Tuesday as Pancake Day. I'd always heard of it as Fat Tuesday, or more commonly in French Mardi Gras. The concept is the same no matter what term you use, though: eat up all the rich foods in the house so they don't spoil over lent and/or you're not tempted to eat them while you should be fasting from such decadence.

To help you make the most of the decadent foods in your kitchen, I thought I'd offer up some of my own favorite pancake recipes.

Banana Pancakes
3 bananas
¼ c sugar
2 eggs
¼ c oil
1½ c milk
2 c flour
1 T baking powder
1 t baking soda
½ t salt
½ t cinnamon

1. Mash bananas.
2. Beat in sugar, eggs, oil, and milk.
3. Add dry ingredients and stir until combined.
4. Pour by 1/3 cup onto greased griddle over medium heat.
5. Cook 2-3 minutes on each side.

Cranberry Oatmeal Cheesecakes
2 T sugar
½ c flour
1 c oats
1½ t baking powder
¼ t nutmeg
½ t cinnamon
6 oz cream cheese, softened
4 eggs
1 cup milk
½ cup dried cranberries
½ cup chopped walnuts

1. Combine sugar, flour, oats, baking powder, nutmeg & cinnamon in a mixing bowl.
2. In a separate bowl combine cream cheese, eggs & milk.
3. Add milk mixture to dry ingredients and mix until thoroughly blended.
4. Stir in cranberries and walnuts.
5. Drop by ¼ cup onto a greased griddle at medium heat, spread batter slightly with a spoon, and cook until bubbles form in the center.
6. Flip and cook until golden brown.

Caramel Apple Oven Pancake
4 eggs
¾ c milk
¾ c flour
7 T melted butter, divided
¾ c brown sugar
2 tart apples

1. Beat eggs in a medium bowl. Add milk, flour, and 3T butter. Mix well and set aside.
2. Stir remaining butter and sugar together in a small saucepan over medium heat. Once sugar has dissolved and mixture is rapidly boiling, remove from heat.
3. Peel apples and slice thinly.
4. Layer apples and syrup on the bottom of a 9” round (or 8”square) cake pan.
5. Pour batter over top layer of syrup.
6. Place pan in a preheated 400°F oven. Bake for 35-40 minutes.
7. Serve warm.

Fresh Cranberry Pancakes
1½ c cranberries
¼ c sugar
2 eggs
1 c milk
¼ c oil
¼ c brown sugar
2 c flour
1 T baking powder
1 t baking soda
¼ t salt
½ t cardamom*

1. Halve cranberries and mix with sugar; set aside.
2. Beat eggs together with milk, oil, and brown sugar.
3. Whisk together dry ingredients and stir into egg mixture.
4. Fold in cranberries and sugar; stir until thoroughly combined.
5. Pour by ¼-cup onto greased griddle over medium heat.
6. Cook 2-3 minutes on each side.

*If you don't have cardamom, substitute an equal amount of cinnamon for an equally yummy flavor.

And, if all that's just not enough for you, check out my recipe for Chocolate Pancakes from last year.

The Worst News for Chickens Since Col. Sanders

I was served this wonderful breaded-chicken dish at a friends' house one evening. When I raved about it, they directed me to Rachel Ray's website for the Cheddar-Crusted Chicken recipe. I had Adam make some for me posthaste. Yummy. But, since I can never leave well enough alone, I had to play, making the recipe just a little bit tastier. I also came up with a great variation for a Parmesan breading, which I've posted below.

Oven-fried Cheddar Chicken Fingers
serves 4-6

2 lbs skinless, boneless chicken (about 4 breasts)
3 c salted baby pretzels
4 oz cheddar cheese, grated or cubed
1 t thyme
¼ t pepper
1 egg
2 T water
¼ c flour

1. Slice chicken into fingers (approx. ½” x 1½”).
2. Grind together pretzels, cheese, thyme, and pepper until they resemble coarse bread crumbs. Place in a shallow bowl.
3. Beat egg and water in another shallow dish. Pour flour into a third dish.
4. Dredge chicken through flour, egg, then pretzel mixture.
5. Place fingers ¼" apart on a greased cookie sheet.
6. Bake at 375° for 20-25 minutes or until juices run clear.

Variation: Chicken Parmesan Fingers

Substitute

• 1½ c dry breadcrumbs for baby pretzels
• 2 oz Parmesan cheese for the cheddar cheese
• ½ t oregano for one-half the thyme

Add

• ½ t salt

Serve warm, with marinara sauce for dipping.

Not Quite Auntie Anne's

I love Auntie Anne's pretzels. I have could eat them as a whole meal. Sadly, while they aren't terribly expensive, they're not something we can afford to keep in our regular monthly food budget. And during months like these, when the food budget is already overburdened with stocking up for postpartum meals, even a special treat is out of the question. So, I made my own. The original recipe knock-off I found was created by Todd Wilbur of Top Secret Recipes. While his was pretty tasty, I humbly submit that mine is even better.

Pretzel Dough
2¼ c all-purpose flour
1½ c whole wheat flour
2¼ t yeast
¼ c sugar
1½ t salt
1 c very warm water (approx. 120°F)

1. Stir together dry ingredients
2. Add water and stir together until well mixed
3. Knead until smooth and elastic (5-10 minutes)
4. Cover and let rise one hour or until doubled in size
5. Divide dough into 12 equal pieces
6. Roll each into a rope at least 2 feet long and twist into desired shape

Salt Bath
2 c warm water
2 T salt

1. Dissolve salt into water
2. Dip each pretzel into bath and shake to drain off excess water
3. Place pretzels ½-1" apart on a greased baking pan
4. Bake in a preheated 425°F oven for 10 minutes or until golden brown

Toppings
2 T melted butter
     -AND-
2 t coarse salt
     -OR-
¼ c brown sugar
1½ T cinnamon

1. Brush warm pretzels with melted butter
2. Sprinkle with coarse salt or dredge in cinnamon sugar

I Just Made the Yummiest Soup!

I've made a similar soup before and thought I'd just change it up a little. I had no idea it would be this good. I'm glad I made a double recipe!! Leftovers, mmmmmmmm ...

Potato-Bacon Chowder
serves 4-6

4 strips thick-sliced bacon
1 medium onion, diced
2 stalks celery, diced
1 small carrot, diced
1 clove garlic, minced
3 T flour
3 c chicken broth
2 medium potatoes, diced
¾ c corn
¼ t thyme
1/8 t oregano
¼ t salt
1/8 t pepper

1. Fry bacon until crisp. Drain and crumble, reserving 1 T grease.
2. Place onion, celery, and carrot in a saucepan with the reserved bacon grease. Heat at medium-high, stirring occasionally, until onions are translucent.
3. Add garlic and cook for one minute more.
4. Stir in flour until fully absorbed, then add chicken broth. Bring to a boil.
5. Add potatoes, corn, crumbled bacon, and spices. Reduce heat to medium.
6. Simmer 20 minutes or until potatoes are tender, stirring occasionally.
7. Eat with a great big smile on your face!

Homemade Chicken Soup for the Sick

I have joined the ranks of the sick. Again. Ugh. I figured chicken soup would make a good lunch, but really had no desire to defrost chicken or chop vegetables all morning. They say necessity is the mother of invention. I say lazy people come up with the most efficient way to do things. Actually, that’s not even mine. I stole it from Frank Bunker Gilbreth, Sr., professional motion-study expert.

Meanwhile, here’s a good-for-you meal that’s still manageable, even when getting out of bed is a struggle. This recipe is based on what I have on hand in my kitchen. If your staples are a bit different, by all means, substitute whatever makes it easiest for you!

1 medium onion
3 garlic cloves (or 1 T minced)
2 t oil
½ lb frozen mixed veggies (about 1½ c)
½ c dry brown rice
½ t oregano
½ t sage
salt and pepper to taste
1 bay leaf
5 c water
2 bullion cubes
1 frozen chicken breast (about ½ lb)

1. Chop onion and mince garlic.
2. Sauté in oil until soft (about 5 minutes).
3. Add frozen veggies and rice. Cook until veggies have melted.
4. Season and add water. Bring to a boil.
5. Add bullion cubes and frozen chicken breast.
6. Simmer for 1-1½ hours, stirring occasionally, and adding more water if necessary.
7. Use spoon to break up chicken breast into bite-size pieces before serving.

Peach Crepes

Peach season has arrived. Even if you don't live in Georgia, you can find fresh, ripe peaches this time of year at a very reasonable price. The question is, once you have the bushel basket on your counter, what are you going to do with all of them?

I had a few about ready to go the other morning and I decided they'd make a yummy crepe filling. My daughter enjoyed them so much, she ate four, then asked for more! Adam ate his for dessert that night after dinner.

Crepes
2 eggs
¾ c milk
½ c water
1 c flour
3 T oil

Filling
4 ripe peaches, pitted, peeled, and sliced
1/3 c brown sugar
¼ c water
1 t cinnamon
½ t nutmeg

1. Beat all crepe ingredients together until thoroughly blended.
2. Let stand 10 minutes or while preparing the filling.
3. Combine filling ingredients in a saucepan and bring to a boil over medium heat.
4. Simmer, stirring occasionally until syrup has thickened enough to leave a trail when scraping a spoon across the bottom of the pan.
5. Pour by generous 1/8 cupful (2 T) into a small frying pan.
6. Tip pan to spread batter to the edges.
7. Cook on first side until no liquid is left on top.
8. Lift pan, allowing crepe to slide halfway out; flip crepe over.
9. Cook another 30 seconds.
10. Divide filling among crepes, roll, and serve warm.

Nutrition Facts Serving Size 3 filled crepes (289 g) Serving per Recipe 4½
Amount per Serving Calories 289 Calories from Fat 115
	% DV
Total Fat 13.0g Saturated Fat 2.5g Monounsaturated Fat 8.0g Polyunsaturated Fat 1.5g Cholesterol 111mg Sodium 48mg Total Carbohydrates 36.5g Dietary Fiber 3.2g Sugars 13.5g Protein 8.5g	20% 13% 37% 2% 12% 17%

Food Funnies

If you've read this blog for any length of time, you know I enjoy cooking and I like to get creative with my food. There are times, however, I think folks get a little too creative as they are trying to come up with new recipes.

Adam and I belong to an electricity cooperative. I'm not sure exactly what that means, except it seems to make our electric bill lower. The co-op sends out a monthly magazine describing what's going on around the area, how to make the most of your membership, safety tips, and, of course, seasonal recipes.

Month after month, we've looked forward to the arrival of our magazine for a look at these recipes. We've never made one. That's not the point. These dishes are singularly unappetizing. Reading through the list of ingredients is like passing a horrific traffic accident: You hope that everybody's okay, but you can't take your eyes off the mangled car parts.

Being the generous man he is, Adam thought he should share these recipes with the rest of the world. If you, too, would like to read about some truly spectacular kitchen disasters, check out his new blog, Dishes to Die From. Not only does he offer atrocious recipes, but amusing commentary on just what makes them so unpalatable.

For those whose stomachs are easily upset, you might want to make sure to schedule your visit far away from meal times. Just in case.

Cheating on Dinner

You may get the idea if you read my blog regularly that Adam and I make nearly all of our meals from scratch using fresh vegetables and wholesome staples. While that would certainly be ideal, that's hardly our every-evening routine.

I must admit, I don't post too many recipes which use prepared ingredients, because ... well, that feels like cheating to me. "Real" cooking should be done with fresh whole foods. But, when actual reality interferes with the notions I hold in my head (which, incidentally, is all too regular an occurrence), I do use frozen veggies, jarred sauces, and other culinary shortcuts.

This evening was one of those days. So, I made one of our old stand-by dinners. For the rest of you who live in the real world, and don't have the time, energy, or inclination for "real" cooking, let me share my cheat-sheet.

Chicken Fried Rice

• several T peanut oil (or olive, canola, vegetable, whatever ... even butter works in a pinch)
• ½ lb frozen peas and carrots or mixed vegetables
• ½ lb chicken, cooked and diced (I used a frozen chicken breast, defrosted and cooked in the microwave)
• Some salt
• Some pepper
• Some Chinese 5-spice powder (or, if we're out of that, plain cinnamon works, too)
• 1 egg
• Soy sauce
• 3 c cooked rice

1. In a large pan, heat oil over medium high.
2. Add frozen veggies and cook until they start to look appealing.
3. Add diced chicken, season to taste (usually 3-4 shakes each of salt and pepper and a few good sprinkles of 5-spice powder is good for us), and mix well.
4. Clear a space in the center of your pan, adding a little more oil if needed. Crack egg and stir quickly, avoiding the chicken and veggies as much as possible (a few will get mixed in, but that's okay).
5. Once the egg is cooked through, mix everything in the pan together with a few squirts of soy sauce and the rice.
6. Once everything is all mixed up, turn off the heat and serve with additional soy sauce.

Notes: You can substitute pork for the chicken to make pork fried rice, or leave the meat out entirely for veggie fried rice. I usually add a second egg if I'm going the veggie route.

Vegan Red Beans and Rice

I have a note with this recipe that I based it off one by Emeril Lagasse. I just went to look at his recipes on the Food Network site and can't seem to find which one I started with! In any case, no matter it's history, this is a yummy dinner. I think it tastes just like the meat version. Adam doesn't quite agree, but he finds it good in it's own way.

1½ c dry red beans
6 c vegetable broth (optional)
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 T oil
8 cloves garlic, minced
2½ t salt
½ t thyme
½ t black pepper
¼ t cayenne pepper (or more if you like it hot)
1 bay leaf
2 c dry rice

1. Soak beans overnight. Drain and simmer in broth or water for 1 hour. Set aside.
2. Sauté onion, pepper, and celery in oil until soft.
3. Add garlic, salt, thyme, and peppers, cooking one minute more.
4. Add beans and cooking liquid along with bay leaf. Add water if needed to cover the contents of the pan.
5. Bring to a boil, then reduce heat and simmer, uncovered, 2-3 hours. Stir occasionally and add more water if mixture becomes too thick.
6. Cook rice with 4 c water.
7. Serve bean mixture atop rice.

Fresh Asparagus Omelet

Nothing says spring like fresh asparagus! I meant to take a photo of this dish, but by the time I was reaching for the camera, my family had eaten it all!

1 full bunch fresh asparagus, chopped into ½”-1” pieces
1 t butter or oil
1 medium onion, diced
8 eggs
salt and pepper to taste
6 oz goat cheese, crumbled

1. Steam asparagus with 1 cup water for five minutes. Drain and set aside.
2. Sauté onions in butter or oil over medium-high heat until translucent.
3. Beat eggs with salt and pepper to taste.
4. Pour into well-greased 10” cake pan or soufflé dish.
5. Gently mix in asparagus and onions.
6. Sprinkle with goat cheese crumbles.
7. Bake in a preheated 350°F oven for 30 minutes or until the center is set.
8. Serve immediately. Serves 4.

Breakfast or Breakfast for Dinner

I don't remember ever eating breakfast casseroles when I was a kid. I first had this one a couple of years ago. It was so delicious I asked my friend for the recipe. Since then, I've discovered it's a very versatile dish. This version is my stand-by, though, since we nearly always have the ingredients around.

2 slices of bread, any variety
½ lb bulk sausage
1 small onion
1 c spinach, well packed
5 eggs
1 c milk
1 small potato
½ c shredded or crumbled cheese

• Cut bread into ½” cubes.
• Brown sausage and drain well, reserving 1t grease.
• Dice onion. Cook in reserved grease over medium-high heat until translucent, adding spinach for the last 2-3 minutes.
• Beat together eggs and milk.
• Shred potato into bottom of 8 x 8 baking dish.
• Layer half the spinach, onions, bacon, and bread. Repeat with remaining half.
• Pour egg mixture over layers. Press bread cubes into egg mixture until fully soaked.
• Spread cheese over top of casserole.
• Bake uncovered at 350° 50-55 minutes, until center is set and edges are browned.

Chocolate Pancakes

Monday's a good day for chocolate, right?

4 eggs
1½ c milk
2 T oil
2 c flour
¼ c sugar
¼ c cocoa powder
2 t baking powder
½ t salt

1. Beat eggs in milk and oil.
2. Stir together dry ingredients.
3. Mix wet ingredients into dry until smooth.
4. Pour by 1/3 c measure onto greased griddle over medium high heat.
5. Cook on one side until bubbles burst at center of cakes, then turn.

Makes 12-15 pancakes.

Variations and serving suggestions:
Add ½ c chocolate chips or chopped walnuts to batter
Top with sliced fresh strawberries

Bread Bowls

For years, Adam and I have enjoyed the bread bowls at Panera. He decided to try making some on his own for a chili I made one evening. Since he doesn't like sourdough (crazy man), he used a french bread base. They turned out quite well that night and we've used this recipe ever since.

click photo for larger image       

6-7 cups flour
2 t salt
2¼ t yeast (1 package)
2 cups very warm water
cornmeal

1. Mix together 6 c flour, salt, and yeast.
2. Stir in water and mix until blended, adding up to 1 c more flour if needed to make dough workable.
3. Knead 10 minutes or until smooth and elastic.
4. Place in a greased bowl, covered with plastic. Allow to rise 2 hours or until doubled in size.
5. Punch down dough and divide into 6 pieces.
6. Shape into rolls and place on a baking sheet sprinkled with cornmeal. Let rise an additional 10 minutes.
7. Preheat oven to 400°F with a shallow pan of water on the lowest rack.
8. Bake rolls 18-22 minutes or until crusts are golden.
9. Remove to a cooling rack and allow to cool 15 minutes.
10. Cut into tops of rolls at a slight inward angle to about ¾ down. Pull to remove top and center of roll.
11. Scoop out additional bread if you wish, taking care not to break through the crust.
12. Fill with soup or chili and serve immediately.

Nutrition Facts Serving Size 1 bowl (130 g) Serving per Recipe 6
Amount per Serving Calories 466 Calories from Fat 12
	% DV
Total Fat 1.5g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0.5g Cholesterol 0mg Sodium 818mg Total Carbohydrates 97.5g Dietary Fiber 4g Sugars 0.5g Protein 13.5g	2% 1% 0% 34% 32% 15%

My Honey

Adam is out cough to buy some groceries that we can hack prepare quickly. Both of us are sick with cough, cough yucky, nasty head colds. Vertical is a sneeze challenge; cooking is completely out of the cough question.

One of the items on his shopping list is orange juice. We've both been craving it. Vitamin C sounds absolutely wonderful. In the meantime, I did come up with a solution to get a little C and sooth our tattered throats (and it's so much nicer to drink than just water).

Amy's Lemony Yumminess Hydrator and Sore Throat Soother*

12 oz hot or tepid water (Adam prefers the former, I prefer the latter)
2 t lemon juice
1 T honey

Mix well to dissolve the honey and drink up. Mmmmmm.

*Doesn't that just sound like one of those 1920s health remedies?

11 Other Things to Do with Leftover Turkey

Besides reheating turkey and dressing for the next week, here are some ideas you can use to be a little more creative in finishing up the too-large turkey your family didn't eat on Christmas Day. Some of these ideas would work well with leftover ham or other meats as well.

1. Turkey Vegetable Soup
Saute a couple of carrots, a small onion, a few celery stalks, and a bell pepper (all diced) in butter or oil until softened. Add diced turkey and enough chicken or turkey broth to cover all the ingredients. Simmer 20 minutes to 1 hour. To make a cream soup, add a tablespoon or two of flour to the softened vegetables before adding broth and add a bit of cream to the soup at the end of cooking.


2. Bone Broth
Angela has an excellent broth-making tutorial on her food blog, Restricted Gourmet.


3. Turkey Salad
Simply add diced turkey to a green salad, or mix shredded turkey with a little mayonnaise, mustard, salt, pepper, celery, onion, apples, walnuts, or whatever you normally put in a chicken salad.


4. Turkey Rice Casserole
Make Wild Rice Casserole, substituting about a cup of diced or shredded turkey for the ground beef.


5. Turkey Fried Rice
Stir fry a couple cups of mixed vegetables: diced carrots, diced onions, peas, and a minced garlic clove or two. Add salt, pepper, and Chinese five spice powder or a dash each of cinnamon and ginger. Scramble two eggs (I usually do this in the center of the pan with all the vegetables--it doesn't matter if a few mix in, but you don't want egg-coated veggies). Add a handful of diced or shredded turkey and a few cups cooked rice. Sprinkle with soy sauce and let it all sizzle in the pan for a few minutes until heated through.


6. "Pulled" Turkey
Add a small diced onion and a few minced garlic cloves to a couple cups of shredded turkey (if turkey doesn't shred easily, let it simmer for 20 minutes in broth and cool before shredding). Cover with a cup of mustard; half a cup each brown sugar and vinegar; a tablespoon each butter, lemon juice, and paprika; and a teaspoon each salt, pepper, and cayenne. Mix well and serve on soft squishy sandwich buns.


7. Turkey Pot Pie
Using the Cream of Broccoli Soup recipe, substitute diced mixed vegetables (carrots, onions, peas, celery) for the broccoli. Make sure the soup is really thick before blending. Add a cup of diced or shredded turkey after blending the soup. Pour mixture into a double pastry crust and bake at 425°F for 30-40 minutes. Let cool another 10 minutes before serving.


8. Creamed Turkey on Toast
Make a white sauce using equal amounts melted butter and flour (about a quarter of a cup) with a dash each salt and pepper. Add a couple cups of milk, a cup of diced or shredded turkey, and a handful of cooked peas. Let boil one minute. Serve over toast, rice or biscuits.


9. Molded Turkey Salad
Let me preface this by saying I've never made a savory gelatin mold. But, if you're getting desperate to use up the turkey, this might be just what you're looking for.

Dissolve a package of cranberry, orange or raspberry gelatin in 2 c boiling water. Stir in a teaspoon of salt and a quarter cup of broth. Let chill until gelatin begins to harden (1-2 hours in the refrigerator). Add a couple of celery stalks and a small onion (both minced or shredded) and two cups finely diced or shredded turkey. Return to refrigerator and let set completely (another 2-4 hours).


10. Turkey Potstickers
Blend together in food processor (or finely chop together) a cup of diced turkey, a couple of whole water chestnuts, a couple of mushrooms, a couple of green onions, and a teaspoon of soy sauce. Mix with one beaten egg. Drop by tablespoonfuls into wanton skins and press edges together with a fork to seal. Arrange a single layer of potstickers in a frying pan. Add a cup of water, cover, and simmer for 15-20 minutes. Drain any remaining water and add a couple of teaspoons of oil. Fry potstickers until golden and crispy on both sides.


11. Turkey Sandiches
Layer slices of turkey, cranberry sauce, lettuce, and fried onions between slices of your favorite sandwich bread.