Lightly steam fresh kale, then drain and quickly sauté with chopped garlic and a splash of white wine vinegar. Toss the kale with chopped veggies of choice… I used red onion, summer squash, cherry tomatoes, and cauliflower “caviar” (finely chopped cauliflower for a little crunch). Add chopped nuts for a little extra pizzaz- almonds, pine nuts, or walnuts would all be great.
Serves 4
2 large acorn squash
4-6 tablespoons maple syrup
1-2 tbsp chipotle chilis in adobo sauce
olive oil
salt and pepper
Preheat the oven to 350˚. Slice acorn squash in half and scoop out seeds with a spoon. Place the squash halves, cut side up, on a baking sheet, drizzle with olive oil and sprinkle lightly with salt and pepper. Pour about a tablespoon of maple syrup into each acorn half. Roast in the oven for about 30 minutes, or until fork tender. Remove. Use a spoon to scrap the soft flesh away from the skin and transfer flesh to a bowl. Mash with a fork or potato masher. Chop up a tablespoon (or more if you like more heat) of chipotle peppers and mix into the squash. Sweeten to taste with another drizzle of maple syrup, and sprinkle of salt and pepper.
I was first introduced to this Irish (although some argue Scottish) beverage by a friend of mine a couple years ago.
I’ve since discovered that the Hot Toddy, traditionally made with water, whiskey, cloves, lemon, and honey, is an age-old medicinal drink that the Irish would consume during the cold and flu season. Served as a hot beverage, it’s warming to a cold body, the alcohol is a natural cough suppressant, honey is soothing to a sore throat, and cinnamon, clove and citrus rind have antibacterial properties. Genius! And adding a tea bag, as in the recipe below, gives an antioxidant boost.
To make a cup for yourself: Steep 1 tea bag in a cup of boiling water, along with a couple cloves, a cinnamon stick and a slice of lemon or orange, for 2-3 minutes. Then add a shot of whiskey and sweeten to taste with honey. Sip and relax.
Persimmons are an unfairly overlooked fruit in the States. Personally, I have always passed them by under the assumption- not sure where it came from- that they were a sour fruit. But I was recently compelled to purchase one. I think it was the bright melon-orange color that caught my eye. I figured that any fruit with such a gorgeous color most certainly deserved another chance. So home it came. And in love I fell.
The persimmon completely surprised me. It looks like an orange tomato but when you slice into it you find a virtually seedless flesh that has a very sweet and floral flavor, like a cross between apricot and papaya.
Persimmons are a great source of fiber, vitamins and minerals including Vitamin A & C, B6, manganese, potassium. It is also loaded with antioxidants and believed to house anticancer compounds. So next time you are at the market, don’t pass up the persimmon! Keep in mind that they should be eaten when fully ripe (and squisy).
as published in New Canaan News Review
With Thanksgiving just around the corner, folks are gearing up for the big Turkey Day menu. And there’s no time like the present to discuss the star of the Thanksgiving table, Mr. Turkey, himself! More and more people are starting to purchase locally raised or organic turkeys from local farms or markets for the holidays. But is there really any difference between the turkeys from the farm down the road and those from Perdue’s turkey factory? Um, yes. A lot in fact.
Organically raised poultry are antibiotic and hormone-free. Research is showing that the extensive use of antibiotics and antimicrobials in factory farms is contributing to the rise in resistant strains of disease, aka Super Germs. (Hmm… swine flu?) According to the FDA, these Super Germs are making their way into the meat and poultry cases at the local supermarket, and then into our stomachs. With a whopping 70% of all antibiotics made in the U.S. being used in livestock feed, filling up on organic poultry is a sure fire way to keep from inadvertently filling up on chemical residues and super germs along with your daily dose of protein.
Aside from being antibiotic and hormone-free, organic meats are more nutritionally dense. Because the birds are allowed to roam outdoors, foraging for a more natural diet, they contain more Omega-3’s and are typically lower in fat and calories than their conventionally raised cousins. Organic poultry is a good source of lean protein, and many vitamins and minerals like zinc, selenium, Vitamin E, and B vitamins. AND organically raised poultry has 21% less total fat and 30% less saturated fat than non-organic birdies.
So now you’ve decided that you want to give one of these organic turkeys a try this year. You are probably wondering where to find them? Of course you can go to your local Whole Foods and order your organic turkey there. But if you really want to make the most of your purchase, place your order with a Connecticut turkey farm. White Gate Farm in East Lyme and Ekonk Hill Turkey Farm in Moosup are good options. You can also find other farms on the website, Buy CT Grown. I think it is fun to pack up and road-trip it to find “homegrown” foods, but if an excursion isn’t in your future, you can still taste the farm-freshness of organic turkeys with the help of CT Farm Fresh Express, a business that delivers fresh goods from the farm to your door. Talk about easy!
Alright, you have your turkey in hand. Let’s cook it up! Unless you are a tried and true master, seasoning and roasting a turkey to juicy perfection can be a bit daunting. You know the basics: get turkey, clean turkey, put turkey in pan. But where to go from there? The possibilities are endless. Food Network chefs stuff their turkeys with everything from oranges to parsnips and season with an even wider variety of herbs and spices. But I’ve found a pretty simple routine that works well. Rub the outside of the bird with some olive oil. Then prepare a seasoning mixture of salt and pepper, cumin, garlic powder, onion powder and paprika. Generously rub this combo all over the bird, and toss some inside the cavity as well. Then cut up a few carrots and celery stalks, a couple bulbs of garlic and onions. Stuff them inside the cavity along with some fresh herbs- parsley, thyme and sage do beautifully here. Then roast away! Ekonk Hill provides some valuable cooking instructions for the perfect Thanksgiving bird. For fresh turkeys, Ekonk says to plan on roasting 15 minutes per pound at 325˚, but to factor an extra hour into your timeline just in case. And remember to let the turkey sit for a good 30 minutes before slicing so that the juices redistribute throughout the meat and not all over your platter.
Here’s to a perfect organic turkey and a healthy & happy Thanksgiving!
Resources:
White Gate www.whitegatefarm.net
Ekonk Hill www.ekonkhillturkeyfarm.com
Buy CT Grown www.buyctgrown.com
CT Farm Fresh Express www.ctffe.com
Bosc Butternut Soup
Serves 6-8
2 butternut squash, peeled & diced
3 bosc pears, cored & diced
1 leek, whites sliced & washed
1 15oz can cannellini beans, drained
6 cups chicken stock
1” ginger, grated
Olive oil
Salt & pepper
Heat a medium saucepan to medium-high, drizzle in a couple tablespoons olive oil and add the leeks. Saute for 2-3 minutes, then add in the squash, pear, beans and broth. Bring to a boil, reduce heat and simmer for 25-30 minutes, until produce is falling apart. Use an immersion blender to blend the soup to a smooth consistency, or transfer to a blender and puree in batches. Add the grated ginger and season with salt and pepper to taste.
Garnish with chives, pumpkin seeds, candied walnuts, a drizzle of maple syrup or a dollop of crème fresh.
Serves 4-6
2 leeks
2 garlic cloves
3-4 thin slices pancetta**
32 oz. chicken broth**
2 15oz cans cannellini beans
1 head escarole
Dice the pancetta and sauté in a tablespoon of olive oil until it has rendered (about 3-5 minutes). Thinly slice the white & light green bottoms of the leeks and wash thoroughly. Add to the pancetta and sauté until tender. Stir in garlic and escarole and cook until the escarole begins to wilt, then add beans and broth. Bring to a boil, reduce heat and simmer for 30 minutes.
**for vegetarian option: leave out the pancetta and substitute vegetable broth for chicken broth
Don’t worry… it is low fat! I made this recipe recently for a client and they loved it. It can be eaten as a breakfast, topped with berries and granola (seen here), or for dessert topped with a dollop of ice cream.
Chai Spiced Pumpkin Custard
Serves 4
3 eggs (or ¾ cup egg beaters)
1/3 cup agave nectar
7 oz pumpkin puree
1 tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
1/8 tsp cardamom
¼ tsp vanilla
3 cups low-fat, soy or almond milk
Preheat oven to 350˚. Combine eggs, agave, pumpkin and spices in a mixing bowl. Heat the milk, just to a boil. Slowly add hot milk to the egg mixture, stirring continuously. Pour the custard mixture into ramekins (or muffin pan), that have been sprayed with non-stick cooking spray. Place ramekins in a baking pan, then the pan half way with hot water to create a water bath. Put pan in oven and bake custard for about 30 minutes, or until custard has set in the middle. Remove and let cool before serving.
I made this recipe for my mom and she said it was “So yummy!” Hey, mom’s know best…
Pumpkin-Hazelnut Ravioli with Sage Butter
Serves 4-6
6 cups diced pumpkin
3 tbsp canola oil
4 tbsp brown sugar
½ cup chopped hazelnuts
2 cup apple cider
3 tbsp butter
3 tbsp olive oil
1 tbsp chopped sage
1 pkg Wonton wraps
1 egg, beaten
Salt and pepper
Preheat oven to 350˚. In a saucepan, simmer the apple cider for about 20 minutes until it has reduced to about 1/4 of a cup. Set aside. Toss the pumpkin with canola oil, brown sugar, and pinch of salt and pepper. Spread out on a baking sheet and roast for 30-45 minutes, until gold and tender. Sprinkle the chopped hazelnuts over the pumpkin during the last 5-7 minutes of roasting time. This will give the nuts a light toast. Transfer pumpking and nuts to a food processor and process until smooth.
It doesn’t have to be perfect though, a little texture is fine.
Lay out ½ of the wonton wraps, place a spoonful of pumpkin puree in the center, and rub the edges of the wrap with a little beaten egg.
Place a second wrap over the pumpkin and press down the edges to seal the ravioli. Repeat until finished.
Gently drop the ravioli into a pot of boiling, salted water and gently boil for 2-3 minutes. Drain.
In a sauté pan, melt the butter and bring it to a light golden color. Add in the olive oil and sage. Sauté the ravioli in the sage butter for 1-2 minutes.
Drizzle ravioli with apple cider reduction and sprinkle with a few chopped hazelnuts before serving.
Brussles Sprouts are a great veggie, but most of us are used to the soggy, squishy, mushy versions we were served as kids. No offence, mom, but GROSS! Over the past couple years I’ve rediscovered brussels and they have assumed a new place in my kitchen. Roasting them in the oven is always a fav. Even my 6 yr old will chow on them.
Here’s another way to liven up those ho-hum knobs of green goodness…
Brussles Sprouts Saute
Serves 4
4 cups thinly sliced Brussels
½ red onion, thinly sliced
2-3 strips bacon (optional)
1 garlic clove, minced
¼ cup apple cider
Olive oil
Salt and pepper
Thinly slice the bacon and sauté in a pan with a tablespoon of olive oil until gold brown. Remove bacon bits to a paper towel and let drain.
If you chose to leave out the bacon, just add another tablespoon of olive oil and carry on… In the same sauté pan, add the onion and garlic. Sauté for 2-3 minutes, until the onions begin to caramelize. Add in the brussles and apple cider. Cover and cook for 5-7 minutes, until the sprouts are al dente. Season with salt and pepper. Sprinkle with the bacon bits before serving.
