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Friday, November 23, 2012

Leftovers on Friday




These recipes have appeared in the past on these pages during this time of the year. Here they are again to help get through the horrible ordeal of leftovers.




Quick Turkey and Cannellini Soup

Extra Virgin Olive Oil, two teaspoons
Leeks, two, using white and green parts, cut into quarter inch rounds
Sage, fresh, one tablespoon (quarter teaspoon, if dried)
Broth, about a liter
Water, two cups
Cannellini Beans, cooked, 500 grams
Turkey, white meat, about a kilo



1. Heat oil in a Dutch oven, medium high heat.
2. Add leeks, cook, and stir often for about three minutes.
3. Stir in sage; continue cooking for about 30 seconds.
4. Add broth and water, increase heat and bring to a boil
5. Add beans and turkey. Cook uncovered.
6. Stir occasionally, until heated through (three minutes).



Spiked Cranberry Relish

Fresh Cranberries, 500 grams
Sugar, one half cup, at least
Orange Juice, freshly squeezed, one quarter cup
Grand Marnier, a double shot
Pecans, coarsely chopped, two thirds cup



1. Once the cranberries are washed and picked over, place in large sauce pan with sugar, one half cup water and the orange juice.
2. Bring to a boil.
3. Reduce heat to a simmering boil and cook until some of the cranberries have popped.
4. Remove from heat, stir in Grand Marnier. Cover. Chill.
5. Stir in pecans a couple of hours before serving.



Turkey Chili

Navy Beans, 500 grams/one pound, cooked to tenderness, retain liquid
Turkey, ground, cubed or shredded, 500 grams/one pound
Chili Peppers, heat to taste, diced, about a half pound
Chicken Bouillon, dry, three tablespoons
Onions, two medium, chopped
Garlic, minced, two teaspoons
Cumin, whole, two tablespoons
Monterey Jack Cheese, low fat, shredded



1 Brown turkey, drain.
2. Combine in a slow cooker or a large pot, the turkey, chili peppers, bouillon, onions, garlic and cumin. Stir
3. Cover. Cook for several hours. Adjust heat and seasoning.
4. Top with shredded cheese.





Sweet Potato and Chestnut Salad

Light Olive Oil, about 3 ounces
Sweet Potatoes, about 500 grams cut into one inch pieces
Sweet Butter, about 3 tablespoons
Orange Liqueur, Grand Marnier or Cointreau
Fresh Juice: lemon, lime or orange, c. 1 tablespoon
Cooked Chestnuts, halved, about 250 grams
Ginger root, minced, about 2 teaspoons
Raspberry vinegar, 3 tablespoons
Garlic, minced, one clove
Orange rind, grated: about teaspoons
Radicchio, arugula and endive leaves
Scallions, two, minced
Crisp bacon -- cut into very small pieces or soy substitute, about 125 grams



1. Preheat oven to 425F
2. Heat three tablespoons of the oil in a skillet. Therein sauté the potatoes with salt and pepper to taste until golden. Remove and drain.
3. Melt the butter in a baking dish over moderate heat, add liqueur, juice, potatoes, chestnuts, ginger, and salt & pepper to paste.
4. Roast for 15 to 20 minutes, basting occasionally.
5. In a bowl whisk vinegar, garlic, orange rind -- salt & pepper, adding remaining oil in a stream, whisking until all is combined well.
6. Add potatoes and chestnuts to a bowl while still warm and toss.
7. Line 6 plates with the greens, divide the potato mixture among them, garnish with the scallions and bacon or its substitute.



If we had cockles of the heart they would more than likely be warmed up with the likes of these young men ... even if these tasty dishes didn't do the trick.

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