Thanksgiving Leftovers: Wild Rice Soup with Turkey

Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.

Ingredients

• 1/2 cup Spanish onion, finely chopped
• 4 tablespoons (1/2 stick) butter
• 1/4 cup flour
• 4 cups chicken stock
• 2 cups cooked wild rice, medium grain
• 1/2 cup carrots, grated
• 1 cup cooked turkey, shredded or chopped
• 1/4 cup almonds, slivered
• 1/2 teaspoon salt
• 1 cup milk or half and half

Preparation

1. In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
2. Add flour and stir, then gradually whisk in stock to prevent lumps.
3. Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
4. Add milk or half and half and heat through.

Thanksgiving Leftovers: Turkey Hash

What to do with Thanksgiving meal leftovers? This turkey hash is perfect for any meal of the day. For a vegetarian version, simply skip the turkey or substitute it with veggie leftovers.

Ingredients

• 2 tablespoons vegetable oil
• 1 1⁄2 cups diced roast turkey
• 1 cup diced onion
• 1 cup diced red pepper
• 1 cup diced boiled or roasted potatoes
• 1 cup diced cooked butternut squash
• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• Pinch of cayenne pepper
• 2 tablespoons water
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften. Add the spices and sauté for another minute. Add the potatoes, squash and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste.

Serving Suggestion

What a great way to use up your Thanksgiving meal leftovers! Serve the hash with fried eggs and smothered with turkey or mushroom gravy. Not a turkey lover? Make a vegetarian version using just leftover veggies.

Vegan mushroom gravy

This gravy complements vegetarian holiday favorites like garlic mashed potatoes or vegan turkey.

Ingredients

• 1/4 cup olive oil, divided
• 3 tablespoons finely diced onion
• 2 tablespoons finely diced carrots
• 2 tablespoons finely diced celery
• 1/2 cup sliced button mushrooms
• 1 3/4 cups vegetable stock
• 1/2 tablespoon tamari
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour

Preparation

1. In a medium saucepan, heat 1 tablespoon olive oil and add onion, carrots and celery. Sauté until softened, then add the mushrooms and sauté until browned. Add the vegetable stock, tamari, rosemary and thyme and bring to a boil.
2. In a small skillet, heat the remaining olive oil and whisk in the flour to form a roux. Add the roux to the stock once it begins to boil and whisk until smooth. Bring to boil, reduce heat and simmer for 10 to 15 minutes or until it reaches desired thickness. Serve immediately.

DIY Herb Butters & Spreads

A softened butter mixed with herbs, spices, and other seasonings, compound butters can quickly and effortlessly add flavor to many dishes.

To try your hand, have ready a small bowl of softened butter. Rinse herbs, then shake dry; gently pat with paper towels. Finely chop, then mix into the butter. A mini food processor can speed things along. You can also use the processor to fully blend a small amount of herb into the butter until it turns a lovely shade of green. 

Store your herb butter in a sealed container and refrigerate to use over the next several days. For larger amounts, roll the butter into a log shape with the help of plastic wrap. Over-wrap in foil, label, and freeze.

Try creating compound butters with different flavor combinations, and experiment with a variety of uses, such as the following:

Spread on sandwiches

Try tarragon/chive butter on a chicken sandwich or a cucumber and watercress tea sandwich for a bridal shower, tea party-style.

Finish roasted or grilled salmon or sautéed shrimp

Dill/parsley butter and a squeeze of lemon will complement seafood for your next dinner with friends.

Toss with pasta

Marjoram/basil butter with a grind of black pepper and plenty of Parmesan will make a nice side dish.

Add to rice pilaf

Cilantro/green onion butter plus some tomato sauce or paste can give rice a Southwestern flair.

Rub under the skin of a chicken, then roast

Chicken is less likely to be overwhelmed by sturdier herbs like thyme and rosemary, so try them in a butter, which will keep the chicken moist and add flavor. You’ll also get delicious pan juices for an accompanying sauce.

Finish vegetables

Most vegetables taste great with a dollop of butter, and the already-incorporated herb is a plus.

For toast and pancakes

Compound butters with spices like cinnamon and nutmeg are great for brunch.

Finish grilled meat

Add butter with blue cheese or smoked paprika to your next cookout.

Turkey Roasting Tips

Roast your turkey to perfection with these turkey roasting tips.

Roasting

1. Remove the giblets from turkey cavities after thawing. Cook separately.
2. Set oven temperature no lower than 325°F.
3. Place turkey or turkey breast on lower rack in a shallow roasting pan.
4. For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
5. If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
6. Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
7. Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
8. Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.

USDA meat and poultry hotline

1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Stuffed Acorn Squash

Tender acorn squash is filled with apple and dried cranberry stuffing for a delectable side or main dish.

Ingredients

• 2 acorn squash, cut in half, seeds removed
• 3 tablespoons unsalted butter
• 3 cups diced yellow onion
• 2 celery stalks, diced
• 3 cups diced apple, cored and seeds removed (about 2 large apples)
• 1/2 cup dried cranberries
• 2 tablespoons maple syrup
• 1⁄3 cup water
• 1/2 teaspoon cinnamon
• Pinch each of salt and black pepper

Preparation

1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes.
2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.
3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.

Serving Suggestion

Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.

Kabocha Squash Soup

Total Time: 45 minutes. Servings: 4-6

Earthy, Indian spices add delicious warmth and depth to this rich squash soup.

Ingredients

• 1 medium kabocha squash
• 2 tablespoons olive oil
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and black pepper to taste
• 1 lime, cut into wedges

Preparation

1. Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
2. In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.

Serving Suggestion

This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Creating the Perfect Cheese Plate

Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

The cheese platter

• Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
• Provide a serving utensil for each variety of cheese on your tray.
• Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).
• Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made from different milks (cow, goat, sheep).

Accompaniments

Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These include:

• Fresh and dried fruits
• Crostini, flatbread, and other crackers
• Hearty and crusty breads
• Olives
• Nuts
• Honey

To create an antipasto platter, include a mix of marinated vegetables and cured meats.

Wine and beer cheese pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other pairings:

• Goat cheeses and dry red wines
• Cheddars with sweet wines and pale and brown ales
• Fresh, medium, and hard cheeses with crisp, fruity red or white wine
• Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
• Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
• Feta and wheat beers
• Sweet cheeses with fruity beers

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Classic Pumpkin Pie

Total Time: 1 hour; 15 minutes active. Servings: 8

This classic, easy pumpkin pie is one you'll want to make over and over again.

Ingredients

• 1 3/4 cups (or 1 15-oz can) pumpkin puree
• 3 eggs, beaten
• 1 cup half and half
• 1/3 cup milk
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 9-inch homemade pie crust or prepared pie crust
• Whipped cream (optional)

Preparation

1. Preheat oven to 400⁰F.
2. In a large bowl, combine all the ingredients except pie crust and optional whipped cream and beat until smooth.
3. Pour into pie shell and bake at 400⁰F for 15 minutes, then reduce the heat to 350⁰F and bake for 40-50 minutes or until a knife inserted in the center comes out clean.
4. Cool on a wire rack for 2-3 hours before slicing. Serve with a dollop of whipped cream, if using.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

News Roundup: November 4, 2016

'Peoplehood' parade in West Philly pits community power against oppression

Spiral Q's annual march for social justice through community activism wound through the streets of West Philadelphia on Saturday led by the group's signature giant puppets.

Board member Katrina Clark kicked off the 17th annual Peoplehood parade with a call to solidarity. Read more.

The long process of opening a grocery cooperative in Kensington is (probably) ending soon

It pays to befriend your local politician.

Kensington Community Food Co-op (KCFC) knows. Last week, the 780-member, community-owned grocery store announced its receipt of a $350,000 grant from the City of Philadelphia — effectively cutting its funding gap in half and bumping up its estimated open date — thanks to help from Councilman Mark Squilla and the Department of Commerce.

“It’s definitely a big deal,” said Peter Frank, VP of KCFC and executive director of Philadelphia Area Cooperative Alliance. Read more.

Can Philly afford to maintain its huge, aging mural collection?

For 30 years, Frank Washington, the late Germantown native and Harlem Globetrotter, had watched over the intersection of Wayne and Chelten avenues. People had grown attached.

But the wall bearing his portrait recently required extensive repairs, and the likeness was no more. Read more. 

You pay what you can at the new EAT Cafe in West Philadelphia

Many Philadelphians cannot afford a quality meal.

West Philadelphia's EAT Cafe, premiering Oct. 26 in a rowhouse at 3820 Lancaster Ave., is designed to address that issue. Four evenings a week, EAT will offer tasty, nutritious dinners. When the check comes, patrons may pay whatever they wish. Read more.

West Philly Gucci House Narrowly Avoids Demolition

In the early summer of 2011, someone noticed that the residents of a building on North 50th Street in the Mill Creek section of West Philadelphia had decorated their house with an excellent paint job — the trademark green-and-red stripe of Gucci, with a slightly altered version of the interlocking “G” pattern found on Gucci products. Photos of the house floated around the Internet. Read more.