This is only for folks that actually have leftovers after their traditional, immense, and plentiful Thanksgiving feast.
My favorite turkey leftover recipes:
1. Turkey breast, cornbread stuffing, jellied (yes canned cranberry sauce) cranberries, spicy brown mustard, and two slices of rye.
2. If you’re lucky enough to have the turkey carcass (sorry for the gruesome terminology) like I always do, you can make some yummy full-flavored turkey broth. Take that turkey carcass, roughly chopped carrots, celery, and onions along with a few bay leaves, peppercorns, and dried thyme, plunge it in a stock pot with cold water. Bring it up to a boil and then reduce it to a simmer. Simmer for at least 1 1/2 hours, strain and store. You can refrigerate it for up to two weeks or freeze for a couple of months. It’s great medicine for that cold or flu I really hope you don’t catch!
So now when you come back from all your Black Friday shopping adventures (like I just did) or when you wake up from that tryptophanic coma, you’ll be all set with how to feed the family some extravagant turkey dishes…makeover style. Good luck, god speed, and Happy Holidays!!
I featured this recipe for the first time at one of my Whole Foods Market, Engine 2, 28-Day Challenge classes in Henderson, NV. It was a hit because its amazing flavor that masked the fact it was an oil-less, fat-free, and cholesterol-free version of a traditional American salad. But potato salad is not only popular in America.
Local display of Winnemucca Farms Potatoes and Peri & Sons Farms Onions at Whole Foods Market in Henderson, NV
Throughout the world, there are different versions of this boiled potato concoction that is enjoyed by all kinds of people. From America to Italy and Bulgaria to Brazil, there is a form of this “salad” in their cuisine. Potato salad varies in ingredients but will always have the same, basic ingredients: potatoes, an acid (usually vinegar), and a fat (usually mayonnaise or its counterpart, oil). Then, different accompaniments and garnishes are added to the trifecta. From string beans and red onions in Italy to bacon bits and hard-boiled eggs in the US, there are many things you can add to the potatoes to make it much more tasty.
My version is definitely plant-strong and the healthiest way I serve potatoes in a salad.
Ingredients: 1 1/2# Russet Potatoes (quartered lengthwise), 1 medium white onion (sliced in rings), 1/2 cup low sodium vegetable broth (I like using Imagine found at Whole Foods Market), 1 tbsp turmeric, 2 tbsp paprika, 1 cup kale (finely chopped), 1/4 cup green onions (slcied), and 1/4 cup dill (finely chopped)…
Mustard Dressing: 1/4 cup stoneground mustard, 1 garlic clove (minced), 3 tbsp white balsamic vinegar, 2 tbsp So Delicious plain coconut yogurt, 2 tbsp honey, 1 tsp fresh oregano (roughly chopped), 1 tsp fresh thyme (roughly chopped), and ground black pepper to taste.
Directions: 1. Bring a medium pot of water to boil and preheat grill to HIGH. 2. Boil potatoes in water for 5-7 minutes or until potatoes are half-way cooked. It will vary depending on the thickness of each potato. Drain from water and let chill in the fridge. 3. While potatoes are boiling and chilling, combine all the ingredients to make the dressing. Dressing will seem like it isn’t enough but it will be. Remember, we want to taste the ingredients not mask it with the dressing. 4. Once the potatoes are completely chilled, toss them in a bowl with the vegetable stock, turmeric and paprika. The vegtable stock is to lubricate the potatoes and cause the spices to stick. 5. Grill the potatoes on the hot grill, skin-side down first. Cook potatoes on all sides until nice and charred, or at least until you see nice grill marks. Grill the onions alongside the potatoes. Once all cooked, set aside to let vegetables cool down. 6. Toss the potatoes and onions with the dressing. Pour the dressing in small batches. You don’t want to overwhelm the salad with the dressing. Remember, its just for flavor, it isn’t the main ingredient. Haha! 7. Add the kale, green onions, and dill to the salad. Chill and enjoy!
Grilled Potato & Onion Salad
This salad is best served at room temperature. However, I have had it cold, straight out of the fridge and it was still yummy. If you feel the salad is a bit dry, just add a tbsp of the vinegar or the yogurt to revive the moist feel of the salad. The potatoes are a starch and constantly act as a sponge with liquid.
Variations/Additions: I have made this by adding whatever other vegetable I had in my fridge that was going to go bad soon. Remember that my recipes are always just a base recipe. Alter it to your liking and taste, add what you like in a potato sald. Enjoy!
Please post a comment on your variations so we can share with others what we like to do with our salads!
Who doesn’t like an traditional, yummy, and cheesy Artichoke Spinach dip to go along with their chips and salsa or wings for that party or for a game day celebration? Well I developed this recipe because I needed something to replace that wonderful concoction to serve up to my plant-strong eating clients. I featured this dip at my ENGINE 2, 28-Day Challenge cooking class at Whole Foods Market, Henderson last week. They enjoyed the dip and, more importantly, resembled the flavors of that cheesy artichoke dip we were all so used to. My favorite thing about this recipe is that it’s filled with so much kale and spinach that you get more Vitamins C and K than you can get in an everyday multivitamin.
The main ingredients in this dish are definitely the kale and spinach. I thought to add artichoke instead of kale but you know that if I had my chance I would add kale into everything I make. You can totally add artichoke to this dish but for now let’s highlight my super green ingredients. Now all you need is a small sauté pan, a good, high-powered blender, such as a Vitamix or a Blendtec (<– my recommendation!), and patience. Patience to wait for an amazing dish that makes you forget there isn't any cheese, dairy or, my least favorite food on Earth, mayonnaise.
INGREDIENTS:kale, spinach, garlic, coconut milk (or almond milk), firm tofu, tahini, tamari, nutritional yeast, and ground black pepper. (AS ALWAYS, IF YOU WANT THE FULL RECIPE, SUBSCRIBE TO MY BLOG AND LEAVE A COMMENT OR YOU CAN EMAIL ME DIRECTLY!)
If you like garlic as much as I do, this recipe would be a go-to every single party you’ll be attending!
What’s also great about this dip is that it’ll keep in your fridge for at least a week. But honestly, you’d be lucky if your batch of this dip last for that long. You can serve this dip with your favorite low sodium, baked tortilla chips, vegetable crudités, fresh pita bread, or as a spread in your roasted vegetable sandwich.
If you liked this blog or want the full recipe for this or any other dish, subscribe and leave a comment. You can also email me at servemenowcatering@yahoo.com.
I featured this chili recipe at my last Engine 2, 28-Day Challenge cooking class at Whole Foods Market, Henderson. it was a hit with the challengers as well as the “meat-eaters” back in the kitchen. This “Super Bowl Chili” is great for tailgating and for your next family gathering. I’m positive it’ll hold up at your next company Chili-Cookoff but just make sure you give me some kind of credit. ;-D
This particular chili recipe has been transformed three times before it was made into perfection. It started out as a friend’s vegan chili, then into my turkey/meat chili, then into this magnificent creation. This is everything a chili is described to be, hearty, spicy, bold, and comforting but of course built with my own spins and secrets. I promise that once eating this chili you may not go back to that boring crock-pot stew. If anything, take this as a base or guideline and run wild with it.
Ingredients: low sodium vegetable stock, corn, bell peppers, Anaheim chili peppers, red onions, garlic, whole peeled tomatoes, red kidney beans, pinto beans, tamari, cumin, coriander, cayenne pepper, thyme, ground black pepper, and two secret ingredients!(AS ALWAYS, IF YOU WANT THE FULL RECIPE, SUBSCRIBE TO MY BLOG AND LEAVE A COMMENT OR YOU CAN EMAIL ME DIRECTLY!)
Remember that this recipe and all of my PLANT-STRONG recipes will always be free of processed oils, meats, dairy, and extremely low to no added sodium!
What I love about this dish is that you get your complete proteins along with plenty of natural sources of vitamins and minerals. It’s also high in fiber and flavor! Like I said, use this as a guideline and add your favorite vegetables to this. Have fun with it and explore the seasoning section of your local all-natural grocer (WHOLE FOODS MARKET) and have at it. Remember that seasonings always count for “free flavor.” what I mean by that is that using dried herbs and seasonings pack your dish full of flavor and absolutely no calories!
If you liked this blog or want the full recipe for this or any other dish, subscribe and leave a comment. You can also email me at servemenowcatering@yahoo.com.
Take this easy recipe to any Holiday party and I promise, you’ll be a hit! It’s amazing flavors of seasonal squash and amazing spices like fennel seed and oregano. If you like a traditional Italian bolognese then you’ll be sure to love this as well. The holidays couldn’t taste any better.
My favorite part about this is that your kids would never know the difference. All the squash in this dish is packed with Vitamin A, C, & E, potassium, and fiber. YUM with all the healthy benefits!
So first, pick you favorite winter squash. I recommend using either a butternut squash or an acorn squash, they have the best flavors for this recipe.
How to cook the squash (so that you never used canned squash again!): Preheat your oven to 375°F. Rinse your squash. Cut in half and remove seeds and the rest of the innards. Rinse again and pat dry with a towel. Season lightly with just salt and pepper. You’ll get a chance to season the dish once you cook the bolognese. On a baking sheet/tray, lay the squash cut side up and lightly drizzle with some olive oil. Depending on the size or your squash and type of oven you have, roast your squash for about 25-35 minutes or until fully cooked or tender. Set aside to cool. Once cooled off, scoop out flesh and set aside in a bowl. Place cooked flesh in a blender or food processor and pulse until squash is a thick puree. Set aside until ready to use! (This can be done up to 4 days in advance. Just keep it refridgerated in an airtight container. Or your can freeze it and keep it up to a month or so.)
So now that you know how to roast your own squash at home, go ahead and never ever use canned pumpkin or squash again!
Italian Sausage & Winter Squash Bolognese Ingredients (good for 8 servings): 1 lb of cooked squash (puree) or 1 large butternut squash or 2 medium acorn squash; 1 1/2 lbs of mild or hot Italian sausage (remove from casing); 1 1/2 lbs of penne pasta or your favorite short cut pasta (would be great with Tagliatelle as well); 3 tbsp olive oil; 1 medium onion; 3 cloves of garlic; 2 tsp fresh sage; 2 tsp crushed red pepper flakes; 1 1/2 cups low-sodium chicken stock; 1/2 cup heavy cream; 1 cup parmesan cheese; parsley (for garnish); salt and pepper TT.
If this sounds like something you want to serve up this holiday season and would like the recipe, just leave a COMMENT here on this blog, EMAIL me at servemenowcatering@yahoo.com, TWEET me at @servemenow, or LIKE me and on facebook.com/servemenow!
Stay tuned for more Healthy Holiday Sides! Happy Cooking!
