Posts Tagged ‘Thanksgiving’

Turkey Vegetable Soup

December 10, 2009

This is based on a recipe in Eating Better for Less, an old cookbook from the 70’s. A lot of information in there is outdated (looking at example prices is crazy), but there are some good basic recipes as well as tips on preserving and other home economic tips.

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Turkey Black Bean Chipotle Enchiladas

December 8, 2009

We usually make a stacked enchilada recipe every year, but I decided with homemade spelt tortillas it was easier to make regular enchiladas. I took my favorite parts of that recipe and created this dish, which is even better than the original, so now we have a new favorite for leftover Thanksgiving turkey. My husband said that these are the only enchiladas that he loves, aside from cheese mole enchiladas, which sadly are off our menu.

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White Turkey Chili

December 3, 2009

This is a great way to use up that leftover Thanksgiving turkey, plus the broth that you got from the turkey carcass! It is a very cheap meal, assuming you are using leftovers. If you make this, it won’t feel like yet another day of boring Thanksgiving leftovers. (You can also make it with chicken and chicken stock at another time of the year).

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Baked Sweet Potatoes and Apples

November 28, 2009

This dish is slightly sweet, but not the overpowering sweetness of glazed sweet potatoes or dishes with marshmallows in them. The maple syrup just enhances the natural sweetness of the sweet potatoes. It’s a great addition to your Thanksgiving table.

6 medium sweet potatoes
2-3 apples
1/4 cup melted coconut oil (or butter)
1/3 cup maple syrup
2 Tbsp lemon juice
1 Tbsp arrowroot powder

Bake sweet potatoes at 350 until soft, about an hour. Let cool, peel and cut in half lengthwise, and then cut into chunks. Peel, core, and slice apples. Combine coconut oil, syrup, lemon juice, and arrowroot. Lay half the sweet potatoes into a greased casserole dish, then top with half the apples. Drizzle half of the oil/syrup mixture over top, and then repeat with a layer of sweet potatoes, a layer of apples, and the remaining oil/syrup mixture. Bake, covered, at 350 for one hour.

Enchilada Sauce

November 29, 2008

Tonight we are having Stacked Enchiladas with Turkey, with a few substitutions. I can’t use the canned enchilada sauce, because it has sugar added (or at least I think that was it, there was something about it in the store that I decided to make my own). I was going to make the recipe I usually do, but there were a lot of things I needed to substitute and I have managed to improve on it, so here is the recipe:

1 large can (12 oz) tomato paste
1 small can (8 oz) tomato sauce
Either 2 cups beef stock OR 1 large Knorr beef bouillon cube and 2 cups water
1/2 tsp ground cumin
1/2-1 tsp garlic powder
2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
3 drops Tabasco (or more to taste)
sea salt to taste (if using bouillon, you shouldn’t need it)

Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes.

(For the stacked enchiladas, I am using brown rice tortillas instead of corn tortillas, goat cheddar instead of Monterey Jack, and goat feta instead of regular feta).

Turkey & Spelt Stuffing

November 27, 2008

I’m not really going to tell you how to cook a turkey, but for years I have sworn by the Reynolds recipe for foil-tent turkey (the cooking times are spot on). What I did was to spice the turkey last night with paprika, poultry seasoning, and herbs de Provence (brushing it with a little olive oil first). I would like to try the method of taking an herb-and-olive-oil-soaked cheesecloth and draping it over the breast when it bakes, but maybe next year.

Stuffing
1/4 cup margarine (or olive oil)
2 1/2 cups chicken broth
8 cups cubed stale spelt bread (or cubed spelt bread, toasted in oven over low heat)
poultry seasoning
thyme
sage
1 onion, chopped
1-2 apples, peeled, cored, and chopped
1-2 ribs celery, chopped

Saute onion and celery in a little margarine. Heat broth and rest of margarine. Add spices. Pour over bread cubes and chopped veggies, stir to moisten everything. Stuff the turkey or bake in a covered dish alongside the turkey (if you like it to get a little crispy, remove the cover a little before it’s done baking).

Other things on our table today:
Maple-sweetened cranberry sauce
Mashed potatoes (for the people who can have them)
Rice/wild rice casserole
Green bean casserole
Mashed rutabagas (which I can have but won’t eat)
Spelt French bread
Salad
Pureed squash with maple syrup and pecans
Pumpkin tart from Mothering magazine (substituted spelt flour for wheat flour and goat’s milk for soy milk, it looks absolutely wonderful, I can’t wait to try it)
Spelt-crust apple pie

Apple Pie

November 26, 2008

I tested this out with the family a few weeks ago as a trial run, although I used all whole spelt flour in the crust.  It was a hit.

Crust (from Spelt Healthy!):

2 cups white spelt flour

1 cup whole spelt flour

1/2 tsp salt

1/2 cup + 2 Tbsp oil

1/4 cup + 2 Tbsp water

Mix flours and salt, add oil, and “cut in” to make crumbs.  Then mix in water (don’t overmix).  Roll out on spelt flour covered surface into 2 crusts.

Filling:

5-6 cups peeled, sliced, cut up apples

1/3 cup maple syrup

1-2 Tbsp spelt flour

1-2 tsp cinnamon

1/4-1/2 tsp nutmeg

lemon juice (if apples have no flavour, or if you are trying to keep them from browning while you work)

Mix apples, syrup, and spices (if using lemon juice, sprinkle it over the apples as you go).  I eyeball my spices, and I like a lot of flavour in my pie.

Fill crust with apples, top with top crust, and mark holes for the air to escape.

Bake in preheated oven at 425 (400 if using a glass pie plate) for 10 minutes.

Turn down heat to 350 (325 if using a glass pie plate) and bake 40-45 minutes more, or until crust is lightly browned.