|My Creative Thanksgiving Left-overs with a Twist for Talk Philly CBS3.|
I had the chance to do a "cooking demonstration" on Talk Philly - the local CBS 3 talk and news program in Philadelphia. It was a promo piece for ExtraordinaryEd, the Personal Enrichment Learning Center in Collingswood, where I am an instructor, teaching cooking lessons. The Spot taped on Wednesday, November 21, 2012 and aired on Friday, November 23rd, at Noon. It was a lot of fun to do, but it took me DAYS and DAYS of shopping, recipe writing and tweaking and hours of prep and cooking, all for a 3 minute demonstration. The demonstration wasn't even a demonstration, I barely talked about ingredients in the 2 of the 4 items I had on display. Those recipes were featured on the CBS3 Talk Philly website, along with a video link of the segment.
What wasn't featured were my other two recipes, one for a whole grain vegetable salad with a home-made apple cider and Dijon Vinaigrette. The other recipe was a riff on my low-fat chicken or turkey salad, made with Non-Fat Greek Yogurt, a bit of Mayo, and curry powder.
Herewith is that recipe. I had a request already for it on my Facebook Page www.facebook.com/TheBicycleChef, so I realized I needed to post this asap. I typically do not use mayonnaise, since I "TRY" to keep most of my meals and recipes very low-fat. I gave up mayo 6 years ago and find that non-fat Greek Yogurts, hummus or Dijon Mustard work as well or better for me in dishes that call for mayonnaise. I used the non-fat yogurt in this dressing, mostly because I thought people would get used to the taste of less mayo and the Greek Yogurt if there was a bit of mayo in the recipe. Omit it if you want. Lastly, I don't like non-fat mayonnaise, it's too full of artificial ingredients. I'd rather deal with some fat than a mouthful of fake foodstuffs.
|Food Styling for CBS3 Talk Philly|
- 2 -3 Cups Cooked/Left-over Turkey - chopped into medium dice or shredded
- 1 Large Celery Stalk - washed, cut into small dice
- 1 Large Carrot - washed, peeled and cut into small dice or shredded
- 1/4 Cup Fresh Parsley - rough chopped
- 1 5 to 6 ounce container of Plain, Non-Fat Greek Style Yogurt - such as Fage, Chobani or Wegman's
- 1 Tablespoon Low-Fat Mayonnaise
- 2 Tablespoons Curry Powder
- Pinch of Salt and Freshly Ground Black Pepper - to taste
- 2 Tablespoons Whole Berry Cranberry Sauce or 1/4 Cup Dried Cranberries
- Dice the turkey, shred or chop the carrots and dice the celery. Chop the parsley. Place all of the ingredients into a mixing bowl and set aside.
- Make the dressing: in a small mixing bowl, whisk or blend together the Greek Yogurt, mayonnaise and the curry powder. Whisk well to incorporate. Taste and adjust the seasonings, flavoring with a pinch of salt and freshly ground black pepper.
- Pour the dressing over the turkey and vegetables and fold together to incorporate. Fold in the cranberry sauce or dried cranberries last. Serve well chilled. Makes 4 servings. Keep covered and refrigerated. Will hold for up to 3 days.