Thanksgiving Light

Even though I’m not living in America right now and even if I were, I’ve kind of shunned Thanksgiving, this year I’ve had a craving for some delicious Thanksgiving Dressing and I thought why not do a Turkey Day light?!

I’m sure you’re wondering what Thanksgiving has ever done to me to make me shun it. The truth is that I do enjoy the whole family aspect of the holiday. Some of my favorite memories are getting up early and trekking from the Chicago suburbs into the city to my Granny’s house, where she inevitably had a stove, table and countertop full of food waiting for us. I got to see my cousins, and eventually their children, and just have a nice day of family.

turkey dressing 1But as I got older it just began to ring false to me. Not the family time, that’s always incredible. But the rest of it; celebrating a time right before an entire culture was basically eradicated. It just didn’t sit right with me and you combine that with the doses of unhealthy food served and I began to wonder if this holiday was doing the nation as a whole, more harm than good. I mean, with a growing obesity epidemic it hardly seems right to ply ourselves and children with tons of simple carbs that are consumed throughout the day with no regard for health or nutrition.

So for the last few years we have kind of skipped over it. Sure we’ll cook some good food and give thanks, but usually I try out some different world cuisine like Greek (spanakopita or moussaka), Korean (kimchi), or even Moroccan (pigeon pie). This way we are celebrating other types of culture and still enjoying time together. Honestly I wish I had spent some time when I was still in America learning more about Native American cuisine because growing up in Illinois there is no shortage of the culture but very little of the food culture.

Besides I think we should be giving thanks to one another for what we do and what we have on a daily basis instead of treating one another like crap 364 days and being kind on one. But hey…that’s just me.

This year I went the simple route: no big ass turkey with all the trimmings. Just a few turkey breasts without the skin and a nice dish of dressing. I decided to skip over the cranberry sauce, partly because I couldn’t find fresh cranberries this week and partly because I had an idea that an apple compote might be perfect for the type of dressing I was thinking of making.

I easily found the ingredients I needed and got to work.

Ingredients

  • 2 turkey breasts (one for today and one for tomorrow)
  • 2 tbsp. olive oil, divided
  • 1 bag of dressing (bread cubes)
  • 1 egg
  • 2.5 cups of vegetable broth
  • 1 ½ tsp. each: basil & sage
  • Sea salt & Pepper to taste
  • 2 Granny Smith apples, peeled & chopped
  • 2 Pink Lady apples, peeled & chopped
  • 1 tbsp. cinnamon
  • ¼ cup brown sugar
  • 3 celery ribs, rinsed & rough chopped
  • 2 yellow onions, chopped
  • ¼ cup each; raisins & cranberries
  • 1/3 cup chopped pecans
  • ½ long red pepper
  • ½ tbsp. each: oregano, basil, thyme and marjoram
  • 1 tbsp. Irish butter (I use Kerry Gold)

Since this meal has 3 different components we’ll just take them one by one. But I recommend you prep everything and then just start cooking; it’ll make the process quicker and more enjoyable. But don’t forget the tunes because you can’t really cook without music…can you?

turkey wine

You’ll need to preheat the oven, I used 375 so I could cook the turkey and dressing at the same time, but they have different cook times so you’ll need 2 timers. I just relied on my mobile phone. Yay technology!

For The Turkey

  1. Poke small holes on both sides of the breasts with a fork then slather with 1 tbsp. of olive oil.
  2. Season with salt, pepper, basil and sage on both sides.
  3. Place breasts on aluminum foil and cover, creating a bubble so the foil isn’t touching the breasts. Leave 2 sides open so it kind of bake/steams them.
  4. Cook for 15 to 20 minutes or until internal temperature is 155-160.

For The Apples

  1. Add butter and half the brown sugar to a sauce pan over medium-high heat until butter melts.
  2. Add apples and sprinkle cinnamon and remaining sugar on top.
  3. Stir frequently until apples begin to caramelize, about 10-12 minutes.
  4. When the apples begin to soften and a sauce forms, reduce to simmer for 5 to 7 minutes then remove from heat.

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For The Dressing

  1. Heat remaining olive oil in a skillet over medium high heat.
  2. Warm broth in a small pot over medium heat.
  3. Add onions, celery and red pepper to skillet then season with salt and pepper.
  4. Cook for about 10 minutes or until vegetables soften, then add cranberries and raisins.
  5.  Cook 5 more minutes or until cranberries and raisins begin to plump.
  6. Meanwhile in a large mixing bowl, pour in bread cubes and remaining herbs. Slowly 2 or 3 ladles of broth into bread in until it begins to soften, stirring frequently.
  7. Add cooked vegetables and berries to the bowl and add more broth until it starts to resemble a thick batter.
  8. Beat egg and then pour over mixture, stirring with wooden spoon or your hands.
  9. Add more broth as needed then stir in pecans and transfer to oven safe baking dish.
  10. Cook covered for 45 minutes and then uncover and cook 5 to 10 additional minutes.
  11. Serve dressing with apple compote on top.

Enjoy!

I’m a red wine fan when I’m not drinking Whiskey of the Irish variety so I enjoyed a dry Italian red with my meal.

Simple Marinara Sauce

When I’m in the mood for something quick and easy, pasta is one of my favorite ‘go to’ dishes. It doesn’t have to be complicated with a multi-ingredient Bolognese or with the precision of the perfect cream sauce. Sometimes it is best to follow the KISS principle: keep it simple stupid.

With the right pasta, by that I mean whole wheat pasta, you don’t need a bunch of ingredients to make the pasta palatable. All you need are just a few ingredients, along with a well-stocked spice rack and you’re ready to whip up a classic Italian dish without the fuss.

Back in the day before I quick smoking and made my health a priority, I was just like most people: convinced I just didn’t have the time to cook a proper meal and made do with the “sauce” in a jar. I use the term ‘sauce’ very loosely here because while I’m sure some tomatoes were harmed in the making of that product, it just doesn’t taste the same. At all. I find the stuff in a jar is very salty and acidic, and while I know that tomatoes have a certain degree of acidity to them, I can eat a tomato without getting heartburn…can’t say the same for Ragu or Prego or even the store brand.

mamas marinaraThis isn’t me being a food snob, but rather me giving my body what it needs. My body does not need heartburn, that’s for sure. Besides, if I want to pump crap into my body I’d still rather have a cigarette even after 9 years of being nicotine-free. With bad food your body has a negative reaction, and because of the lack of nutritional value you’ll still be hungry later…and that’s after consuming hundreds of calories worth of “food”.

Honestly I’d rather take an extra 20 minutes and make a proper meal that way my leftover calories & fat can go to something I’ll truly enjoy like a nice glass of wine or Irish Whiskey or even my famous (if in my own head) fudgy walnut brownies.

Maybe it’s my too logical (or illogical if you ask the hubs) way of thinking, but I’d rather put in a little effort so that I can have the things I love rather than suffer through something that is easier, but not as good.

Plus if you really think about it; do you really trust what a huge company says it puts into its sauce? I’m not anti-corporation—well, maybe a little—but I certainly am not going to believe any entity who’s main goal is to make a little bit more money by any means necessary. If you knew your doctor was getting a kickback from a pharmaceutical company, would you really believe you were getting the best medicine available or that he’s trying to secure a golf outing in St. Tropez?

Enough with my diatribe; let’s get back to this super simple marinara sauce.

Ingredients

  • 3 garlic cloves, chopped
  • 5 Roma tomatoes, diced
  • 1 yellow or white onion, chopped
  • 2 anchovy filets
  • Sea salt & pepper to taste
  • 1 tbsp. tomato paste (in a jar NOT a can)
  • 2 tbsp. chopped parsley
  • 2 tsp. each; basil, oregano, rosemary and thyme
  • Whole wheat pasta (enough for 2-4 people)
  • 1 pinch cayenne pepper
  • 1 tbsp. extra virgin olive oil

simple marinara sauce

Once you have assembled your ingredients you’ll need a large pot for the pasta and a small sauce pot or pan for the sauce. Get the salted water boiling for the pasta and follow cooking instructions.

Directions

  1. Heat olive oil in sauce pan over medium-high heat then add anchovies. Most of the time they come in oil so you can always use the oil from the anchovies. You can also skip this step if you want, but it adds an unmistakable earthiness to the sauce you will love.
  2. Once filets are nearly fully dissolved, stir in onions and season with salt and pepper.
  3. Cook onion about 5 minutes or until translucent and add garlic.
  4. After 2 minutes has elapsed, stir in tomatoes and reduce heat to medium.
  5. Season with salt, pepper, herbs and spices.
  6. When the water begins to cook out of the tomatoes, add the tomato paste and stir until blended.
  7. Reduce heat to simmer until you have a thick marinara, continue to season to taste.
  8. Plate the pasta and serve marinara on top, or blend it all together and serve.
  9. Add Parmigiano Reggiano or Pecorino Romano to the top if desired.

Since this is a pasta dish you might want to have wine with it, but I’m of the mind that you can have whatever you want to drink with your meal whether its water or milk, beer or tequila.

Guten apetit!

Welsh Rarebit Mac & Cheese

I don’t really eat macaroni and cheese often, mostly because of all that fatty stuff that goes into and makes it so darned tasty! But when I do get a craving it is definitely NOT for that boxed crap filled with nutrition-less noodles and orange powder…what animal does powdered cheese come from?? Anyway when I get a craving I like to take a page from one of my favorite TV chefs; Alton Brown.welsh rarebit mac

On one show, a million years ago he made this Welsh rarebit (or rabbit) cheese sauce and my mouth watered like crazy. I knew that I would be adding this recipe to my repertoire and tweaking it several times over. And guess what? I did. Continue reading Welsh Rarebit Mac & Cheese