Lots to be thankful for

We never actually celebrated thanksgiving. We never did the whole 'turkey' thing. But I had a few days off, and a nice dose of energy, and my mood was up, so I took advantage. I took SERIOUS advantage. Turkey and Pumpkin Pecan Pie and Minted Cranberry Orange Relish and Wild Rice...
Where to begin!? Let's start by saying that turkey gives everybody a hard time; you have to move racks in the over for it, stuff it, turn it, leave it in the oven for hours... there is no reason for that! I made a dry rub, which consisted of about a dozen spices including turmeric, oregano, parsley, pepper, chopped bay leaves and more, and rubbed the turkey with about a cup of it. Then I put it in the pan with five cups of water, half a cup of olive oil, and a cup of orange juice. Yes, your turkey wants to be hydrated! Don't be stingy with the liquids! After only three and a half hours in 325 degrees, your turkey's ready!
The pumpkin pie... well, I cheated a bit. I did not put pecans, since, very simply, I do not like pecans. Part of the fun of doing the cooking is being able to make only what you like. And I made the crust gluten free, so I used brown rice flour, since it does my bidding without hesitation. It's a very basic recipe, with the flour, margarine, eggs, and a few other ingredients. The filling was mixed with nutmeg and cinnamon, which was the perfect mix. As for the topping, I mixed agave, which is such a wonderful substitute for sugar or corn syrup, brown sugar, and eggs. Personally, I think this should be served with the main course, even though some people have it for dessert, since it complements the turkey so well.
Now the minted relish was the best part, I think. It consisted of fresh mint, fresh cranberries, fresh oranges (whole, with the peel, and yes, it's strange to do, but gives a super result), and lemon juice. Become friends with your food processor- it will do all the work for you. Throw these in and pulse, until your get a beautiful mix of color but still see the small distinct pieces of fruit. It's very refreshing, and so delicious with the turkey! Remeber- you do not cook a relish, so it takes minutes to prepare.
The wild rice was special. A taste you have to get used to, but very interesting. First you saute fresh shitaki mushrooms and shallots, and once the olive oil is absorbed, you add the wild rice. Before you do this, though, you should soak the rice in cold water for about an hour if you have time. It gives it a fluffier fuller taste (hard to describe, but it definitely makes a difference). Once the mushrooms are ready, add the rice and some turmeric. At the very end, add shelled chestnuts. Funny- I am not a huge fan of chestnuts, but here, they were perfect for the rice.
Mouth watering yet?
I also made a chocolate bread pudding for dessert, cimply by taking GF bread, adding dairy-free milk, eggs, cocoa powder, and a bit of coffee until it was well saturated. Let it sit in the oven while you marvel over the meal, and take it out forty five minutes later, served hot.
Happy eatings!
And don't be afraid to try any of these recipes! Go to your kitchen! Introduce yourself to the equipment! They'll be happy to help you!!

'Leftover' just found a whole new meaning; chicken soup!

What to do with leftover chicken? I used to wonder the same thing. It's cooked, and has been served. So how can you re-serve it, but elegantly, and still delicious?
I found a surprising answer in cooking class. Chicken soup. You can make chicken soup with cooked leftover chicken. It's pretty simple, and so convenient!
I started by putting the chicken, diced, into the pot with the gravy of the chicken. I added a can of tomato sauce, and sliced carrots, celery, and zucchini. The water I added simply blended everything together and gave me a soup consistency. Of course, I added an herb, and I chose cilantro this time, as it is what I had in my kitchen.
I let this simmer and boil for a minute or so, and then poured some corn-meal, lightly and gently and not all at once, to thicken the soup. This made a huge difference.
Surprising, short, and quick. You can play with the recipe as you wish, and as you see fit. Add the herb you want, the vegetables you want (onions, bockchoy, frozen corn...), leftover cooked rice, a can of crushed tomato or a tomato cubed- really whatever you want.
So that turkey that you are not going to finish tomorrow night... well, make a soup for the next day or two!
Happy eating and thanksgiving!