Because we always cook our turkey on a smoker, I never have pan drippings for gravy. I have always made a big batch of turkey stock in advance of Thanksgiving and used it as a basis for my gravy and for moistening the dressing. The recipe for the stock is straight from epicurious, just omit the onions to make it free of FODMAPs. You can do this many days ahead and freeze it. Sweet rice flour is a very finely milled flour. It works almost as well as regular flour for thickening. I prefer it to gravies thickened with cornstarch. I can find it my grocery store in the Asian foods section.
8 tablespoons butter
8 tablespoons sweet rice flour
1 quart turkey stock, warmed
Melt the butter in a saucepan over medium heat. When the foam starts to subside, dump in the flour and whisk vigorously to get it combined with the butter. When it is all incorporated, whisk in the stock. Keep whisking while bringing the gravy to a simmer. Simmer it over low heat until nicely thickened. Season with salt and pepper.
The fall gardens at our community garden are growing like gangbusters. I have some fabulous head lettuce and a friend gave me a big bag of arugula. I put this salad together to go with the Moroccan soup. I have long used oranges in my green salads. They are much better than winter tomatoes. Be sure to slice off all of the rind and remove seeds.
white wine vinegar
salt and pepper.
You need to determine amounts based on how many people you are feeding. I used about 3 cups of greens, 2 small oranges, half cup of walnuts and a couple tablespoons of scallion greens for two people.
This is comfort food vegan style! For the rice, I used a blend of brown and wild rice. Any rice that has some body and is a bit chewy is preferable. For the winter squash, use butternut or buttercup or any similar squash. When I made this, I tossed a few whole, peeled shallots in with the squash to roast. The flavor infused the squash and my husband enjoyed eating them. For the greens, spinach or Swiss Chard are good. If you can tolerate kale, it is excellent. For the fresh herbs, I used a combination of parsley and cilantro. With this recipe, I’m assuming you know how to cook rice, saute greens, and roast some squash. Have them all warm when ready to combine.
1 1/2 cups warm cooked rice
3 cups or so cubed, roasted squash, still warm
2 cups small spinach or torn up chard, sauteed
1/2 cup chopped scallion greens
1/2 cup toasted walnut pieces
1/2 cup minced fresh herbs
juice of 1 lemon
1 teaspoon lemon-fennel-chili salt
Combine the warm rice, squash and greens with the scallions, walnuts and herbs. Add the juice of a lemon, the flavored salt, and about a quarter cup or so of olive oil. Stir to combine and taste for seasoning.
I planted a small lemongrass plant in my garden plot this year. It was maybe 4 inches across. By the end of summer, the thing had grown to almost 2 feet across and weighed about 20 lbs. I gave much of it away but kept a one gallon ziploc bag full of stalks in my freezer. There are only two recipes I make with it and one of them is iced lemongrass tea. The other is this fabulous rice. Both recipes have lemongrass as the predominant flavor. I find that combining it with any other strong flavors mutes the subtle but distinct floral/lemon aroma and taste. If you find yourself in possession of fresh lemongrass, this is the perfect dish.
1 cup white rice
1 3/4 cups water
1/2 teaspoon turmeric
1/2 teaspoon salt
6 – 8 2 inch lengths of fresh lemongrass stalks
1/2 cup minced scallion greens
Combine the rice, water, turmeric, salt, and lemongrass in a pot and cook as you normally do for rice. When the rice is finished cooking, discardthe lemongrass, add the scallions and stir. Put the lid back on the hot rice and let it sit for 10 minutes. Serve immediately.
I found something at my supermarket called “stir fry oil” that is infused with garlic, onion, and ginger. I tried it with this recipe and, meh, don’t bother. You’d be much better off steeping some garlic, onion, and ginger in warm oil for a bit before fixing the recipe. I had some red Thai jasmine rice, but any leftover rice would work. The fresh herbs really make this recipe work; don’t skimp on them.
2 tbsp garlic oil
2 quarter sized slices of fresh ginger
3/4 cup thinly sliced carrots
2 dried hot red peppers, split
1 lb shrimp, peeled
1 1/2 cups cold cooked rice
1/2 cup sliced scallion tops
1/4 cup minced fresh herbs – I had 2 parts cilantro : 1 part basil : 1 part mint
1 tbsp Thai fish sauce
Heat the oil in a non-stick skillet and add the ginger, hot peppers, and carrots. Stir fry until the carrots are nearly soft. Add the shrimp and stir fry until they are cooked through. Add the remaining ingredients and stir fry until they are hot. Remove the hot peppers and ginger slices before serving.
Continuing with the celebratory weekend theme, last night we grilled some ribeye steak. About 2 hours before grilling, I took the steak out of the fridge and rubbed some Lemon Salt with Fennel and Chili all over it. I let it sit and then grilled over hot coals. The recipe is from the food blog Serious Eats; one of my favorite foodie sites on the web. The flavored salt was so good that I put it on my baked potato and my sauteed summer squash. I ended up with a bit of salt overload and am so thirsty today! But it was so good!
This is super easy and makes a delicious dish for a celebration. The recipe calls for clarified butter (or purchased ghee) but you could probably use regular butter without any problems, just don’t turn the heat up too high. And please, use real butter. This is a dish for a celebration.
1/4 cup clarified butter or ghee
2 garlic cloves, sliced
1 tsp minced fresh rosemary
1/4 cup chopped green scallion tops
1 lb. peeled raw shrimp
2 tbsp minced fresh parsley
1 tsp grated lemon zest
1 – 2 tbsp fresh squeezed lemon juice
Warm the butter in a skillet and add the sliced garlic. Keep it on the heat until the garlic just begins to sizzle, then remove the pan from the heat. Let the garlic steep in the butter for 15 – 20 minutes. Remove the garlic from the butter and discard it. Reheat the butter in the skillet and add the rosemary and scallions. When those are sizzling, add the shrimp. Cover the pan and cook over medium low heat, stirring occasionally until the shrimp are cooked through. Add the parsley, lemon zest, and 1 tbsp of the lemon juice and stir. Taste, add salt and pepper and more lemon juice if necessary. This is nice served over rice or wheat-free angel hair pasta.
This is so easy and tasty. I served it with my Modern Spice Potato Salad.
fish fillets – tilapia, catfish, etc.
1/2 cup fresh mint
1/2 cup fresh cilantro
1/2 teaspoon salt
1 – 2 fresh serrano peppers
2 green scallion tops
juice of half a lemon
For the chutney, put all ingredients in a food processor and pulse until thoroughly ground up. Add a little water if it is not thin enough to be a sauce. Adjust seasoning if necessary. Set aside.
Rub the fish fillets with a light coating of cayenne pepper. Heat the olive oil in a non-stick skillet. Saute the fish in the hot oil until cooked through. Serve with the chutney
Made turkey cutlets again tonight and served them with this saute. Measurements are approximate.
3 carrots, diced
1/4 lb small spinach leaves (about 2 handfuls)
1 can hominy, drained
2 tbsp minced cilantro
2 tbsp minced fresh mint
1 tsp fennel seeds
1 tbsp fresh lemon juice
Heat the oil in a saute pan and add the carrots. Cover and let them cook over low heat, stirring occasionally, until they are nearly done. Add the spinach and cook until wilted. Add the hominy, herbs, and fennel seed and cook until thoroughly heated through. Add the lemon juice and season to taste.
Earlier this year, we spent 5 weeks without a kitchen while ours was being renovated. I made an awful lot of food using my slow cooker and a lot of the recipes I tried were awful. But I did enjoy Stephanie O’Dea’s recipe for pork done in the slower cooker, carnitas. Here’s how I modified it.
3 lb boneless pork shoulder roast
juice of 1 orange
juice of 1 lemon
Put the roast in the slow cooker and douse with the juices. Season with salt and season heavily with cumin. Cook on low for 8 hours. Shred the meat with two forks, removing any large chunks of fat.
For the tacos:
soft corn tortillas
finely diced radishes
chopped scallion tops