Tuesday, November 22, 2016
As we are embarking on the National days of Feasting, I thought I'd link to a few of my past recipes that incorporate the ingredients from our Thanksgiving table. A few years back I was on Talk Philly Live with Ukee Washington. The guest chef segment on which I was featured showcased new recipes to make utilizing Thanksgiving left-overs. I did a curried turkey salad recipe with cranberries; cranberry maple syrup and sweet potato breakfast pancakes; turkey and pumpkin enchiladas. I'm linking the previous posts here, and including the three recipes featured on Talk Philly Live. Think of this as my newly created "left-over" blog post recipe!
Below are the recipes featured on the show, and here are the links to previous posts that feature cranberries in my Thanksgiving recipes, or cranberries in spirits for holiday gift giving.
Chicken and Pumpkin Enchiladas - which can be made with turkey. Here's the original post with luscious photos!
Apple Cranberry and Cinnamon Sauce with Pumpkin Pancakes (this is another version of cranberry sauce that I make annually)
Curried Turkey Salad - lightened and low fat - this was featured on Talk Philly Live
Cranberry Walnut and Cornbread Stuffing - a new twist on stuffing or dressing
Apple Cranberry Ginger and Orange Compote - better than cranberry sauce or jelly, and good enough to eat all year 'round. I just canned over a dozen jars of this last night, using New Jersey Cranberries and local Gold Rush Apples from William Schober and Sons Farms.
Christmas Cheer Cranberry Infused Vodka. Now's the time to put up a bottle or more of vodka with cranberries in time for holiday gifting.
And now for the recipes as they appeared on the tv spot:
Sweet Potato Pancake Ingredients with Cranberry Maple Syrup:
• 2 Cups Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 2 Tablespoons Baking Powder
• 1 Teaspoon Salt
• 2 Tablespoons Pumpkin Pie Spice Mix or Cinnamon
• 1 Tablespoon Sugar • 2 Eggs - Lightly beaten
• 2 Teaspoons Pure Vanilla Extract
• 2 Cups Milk (skim or low-fat )
• 1 Cup Mashed Roasted Sweet Potatoes or Candied Sweet Potatoes - drained of syrup and mashed
• Butter or Cooking Spray for griddle pan
1. In a large mixing bowl, whisk together all the dry ingredients, flours through the sugar, set aside.
2. In another mixing bowl, whisk together the eggs, vanilla, milk and mashed sweet potatoes until the mixture is thoroughly combined and smooth. Fold the flour mixture into the liquid mixture and gently fold/whisk to combine, stirring until no large lumps appear. There should be a few small lumps, so don't over whisk the mixture. Set aside and allow to sit for 10-15 minutes or cover and refrigerate overnight. If mixture appears to be too thick and won't pour off of a ladle or spoon easily, thin it with additional milk, ¼ cup at a time.
3. Preheat griddle pan over medium heat; spray with cooking spray or coat with butter. Test a bit of batter to see if the griddle is hot enough. When griddle is hot, pour batter onto it and wait until bubbles appear all over the surface of the pancakes then flip the pancakes over to cook the other side. Continue cooking as directed, until all the pancake batter is used.
4. Serve hot, immediately with cranberry maple syrup or topping of choice. Batter will hold for 2 days in a tightly covered container in the refrigerator. Cooked and covered pancakes will hold for up to 4 days in the refrigerator, or you can freeze them between layers of plastic wrap, parchment or waxed paper, placed into a freezer bag or food storage container.
To reheat, microwave pancakes in a single layer for 45 to 55 seconds. For frozen pancakes, heat in a microwave for up to two minutes, in 30 second intervals. Makes approximately 2 dozen, four or five-inch sized pancakes.
Cranberry and Maple Syrup Ingredients:
• 1/2 Cup Pure Maple Syrup
• 1 Teaspoon Pure Vanilla Extract
• 1/2 Cup Cranberry Sauce – Jellied or Whole Berry
• 2 Tablespoons Butter, or Light Butter or Margarine
• Pinch of Salt
1. Combine all the ingredients together into a heat-safe or microwave-safe bowl. Whisk together until the ingredients are smooth or thoroughly combined. Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil. Whisk again to combine. Serve hot over pancakes or waffles.
2. Makes 1 and 1/4 cup of sauce. Will hold for 1 week in a tightly covered container in the refrigerator.
3. Heat before re-serving and to emulsify the butter.
Turkey Enchilada Ingredients:
• 1 16-ounce can of Plain Tomato Sauce (preferably no-salt)
• 1 Cup Pure Pumpkin Puree
• 1/4 Cup Mexican Spice Blend, Chili Powder Blend or Taco Seasoning
• 1/2 Cup Pumpkin Ale or other Seasonal Beer Ale/Lager (optional) or 1/4 Cup Water
• Pinch of Salt and Freshly Ground Black Pepper
• 2-3 Cups Roasted Turkey - pulled apart/shredded
• 1 Package of Corn Tortillas (10 to a pack)
• 1& 1/2 Cups Shredded Mexican/Jack/Cheddar Cheese Blend
• Baking Casserole Dish - 9 x 13
1. Preheat oven to 375° Degrees Fahrenheit.
2. In a large mixing bowl, combine the tomato sauce, pumpkin puree, Mexican/Taco seasoning, Pumpkin Ale (if using) or water. Whisk to combine thoroughly. Season with salt and freshly ground pepper. Taste and adjust seasonings as needed, adding more seasoning as desired. If mixture is too thick, thin it a bit w/beer or water, though using a good Pumpkin or October Fest Ale/Lager rocks!
3. Shred the turkey using 2 forks and remove the bones and skin. Set aside.
4. Spoon 1 cup of the enchilada sauce into the bottom of the casserole dish, spreading it out evenly; set aside.
5. Fill each corn tortilla with some of the shredded turkey and a bit of the shredded cheese, using 1/2 cup of the cheese. Roll the tortillas up and place, seam side down in the baking dish. Alternately, you can fill each corn tortilla and place them, bottom side down in the baking dish, like a row of tacos. Use all ten tortillas and lay them all into the baking dish.
6. Pour the remaining enchilada sauce over the prepared tortillas and then top the enchiladas with the remaining shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the cheese is thoroughly melted. Cool slightly before serving.
8. Serves 5 (2 enchiladas per person). Left-overs will hold for up to 3 days refrigerated in a tightly covered container. Will reheat best in the oven. Serve with reheated green beans sprinkled with Mexican or Taco Seasoning and Sautéed Bell Peppers and Onions to round out the meal.
at 3:34 PM
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Wednesday, November 16, 2016
Living Well with Pat Nogar. The show will air in December, on the Township of Lower Merion's cable access channel as well as on their website. It will also be available on Patricia Nogar's YouTube Channel - Living Well with Pat Nogar.
The theme of the show was holiday foods and memories. Pat asked me to share a stuffed cabbage recipe, aka galumpki's, a Polish Family Favorite. She also ask me to have on hand Crushiki, fried ribbons of dough covered in a blizzard of powdered sugar. Both recipes, which I will be posting soon, were given to me by my good friend who is like family, Lynnette Nagel. I didn't get my Polish Babci's recipes even though I do have fond memories of eating her food in my childhood. Lynnette is much more connected to her heritage than I am, so I turned to her for assistance. I remember going to Lynnette's house one time and she pulled out all the stops for us - and galumpkis were a highlight of her weekend's menus for my family. Having her share with me her mother and grandmother's cherished family recipes was incredibly generous. It's all about creating new food memories and keeping traditions alive.
More will be posted about this event - along with the recipes and some other photos. I had a fantastic time being a part of this show and really enjoyed meeting the folks who create the tv magic. Thank you Pat!
|The table set up for a shot featuring, Pat, and the three guest chefs|
|Camera man and producer, Mark|
|Pat Nogar, setting up the background with Holiday decor|
|Josh and Pat, trying to hang up a holiday wreath|
|Chef Denine - The Bicycle-Chef, in the kitchen before our shoot.|
|The cabbages we stuffed on the tv shoot - looking prettier and brighter under the house lights!|
|Pat Nogar - doing a live feed on facebook, showing off my final version of the galumpkis|
Thursday, November 3, 2016
I think I may just become a "professional eater". Seems that I'm well on my way to this new position, having now been a judge at four tasting contests in Collinsgwood this season. Three at the Collingswood Farmers' Market: Salsa, Peach and Apple Pie contests, and the Chili Contest at the Fall Festival in Knight Park. The Fall Festival is an event sponsored by the Collingswood Borough Elementary, Middle and High School PTA's. Held in our large park, called Knight Park, schools gather together to showcase their PTA and to raise money for them. There is food for sale, games and entertainment for kids and adults and it's a way to come together outside as a community.
My friend, Kate Thomas-Arter, asked me to step in and be a judge for the Borough's annual Chili contest at the Fall Festival this past weekend, Rather than be a contestant and try to figure out when I was going to have time to make a crock pot full of chili, I jumped at the chance to be a taster instead of a contributor. I knew this contest would be a good one and it wouldn't make me have a sugar melt-down like I experienced from the last two pie contests. If one paces oneself, sampling chili might not be such a bad way to spend a lunch hour.
Our picture perfect autumn afternoon was an idyllic day, crisp air, beautiful light, several hundred people from the community enjoying music and hay rides. I had to pinch myself to make sure I wasn't watching some Hallmark Television program, that what I was experiencing was truly real. The video posted above was a quick scene I shot and tweaked in the editing to cut out a few seconds of blank movement. The performer's song and the moment were so in sync with each other that it would have been a waste to not capture the moment. If only I hadn't been quite so shakey with my hand-held movements. No matter, the feelings are visible.
The judges handed in their votes quickly, except for me. I was too busy taking notes, sniffing ingredients and savoring bites. I ate slowly and I took small samples. The votes were counted in private so I don't know if we had a tie in any category. Unlike the Farmers' Market contests, there weren't various categories to judge. This was a straightforward affair, 1st, 2nd and 3rd place.
3rd Place was awarded to - Chili #5, Denise Gregorio. Denise, is the mother of one of my son's classmates, so we know her and the family well. I made sure I didn't know who made the chilis before I tasted them, so that I wouldn't be biased. I'm glad I was sure to be a "blind-taster", Denise's chili, along with a few others were cooked by friends. Denise's chili had a bite that lingered on the tongue, giving it a kick that kept on kicking! Thick, ground meat and lots of beans, this too was another chili that I noted i my top five favorites.
Kate Thomas-Arter's Chili Recipe:
- 2 lbs. Stew beef - cut into small cubes
- 1 large onion - small dice
- 1 green bell pepper - small dice
- 1 red bell pepper - small dice
- 2 Tbsp Chili powder (McCormick Hot Mexican-Style)
- 2 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- 2 tsp Salt
- Pinch Freshly Ground Black Pepper
- 1 Can (14-16 ounces) Kidney Beans - mostly drained
- 1 Can (14-16 ounces) Black Beans - drained and rinsed
- 1 Can Mexican-Style Rotel Tomatoes (about 15 ounces)
- 1 Large Can (29oz.) Tomato Sauce
- 1/4 Cup Frank's Red Hot Sauce
- 1 Square Ghiradelli 72% Cacao (must be dark chocolate, at least 72% dark)
- Sauté onion and peppers in oil, set aside.
- Salt and pepper beef, and sear beef in batches in small amount of vegetable oil. Cut into small pieces, deglaze pan.
- Add meat (and its juices) and vegetables back in and add seasonings.
- Add all other ingredients.
- After coming to a boil, simmer for 2 hours, best the next day.
Per Kate's notes to me, she told me,
"I needed to add a little more chili powder and garlic powder, and I also did a cornstarch slurry, because it was a little too liquidy."
A cornstarch slurry is a teaspoon of cornstarch added to a quarter cup of cold water and stirred. You then pour a bit of the slurry into the chili and stir. As the chili heats up, the cornstarch acts as a thickener. Only use a bit at a time, otherwise you may end up with something too thick or like paste!