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Tell Your Turkey to Hit the Road – To Southeast Asia

Today we will address how to use up leftover veggies. Whether boiled, roasted, or just sliced and diced, there are always leftover veggies. We will call on a favorite, fast, and easy dish from Thailand and Vietnam to turn those veggies into appetizing packages. Summer Rolls are delicious, filling, and refreshing – and they’re really fun to make and eat.

Summer Rolls with Pomegranate Dipping Sauce

Ingredients

Rice Wraps – 8-12
Leftover Veggies – 2 cups – carrots, celery, etc.
Cilantro – 1 handful of leaves
Mint – 1 handful of leaves (optional)
Vinegar – rice wine or apple cider – ¼ cup
Salt – to taste
Neutral Oil – ½ cup
Sesame Oil – 1 tsp. (optional)
Pomegranate Dipping Sauce – recipe follows

Directions

  1. Chop or shred veggies into small pieces.
  2. Make a light dressing with the vinegar, salt, and oils. Toss veggies with a minimal about of dressing.
  3. Fill a shallow bowl or baking dish with water.
  4. Pass rice wrap through water to make it pliable.
  5. Lay it flat and fill bottom third with veggie mix. Add a few cilantro leaves and some mint if you are using it.
  6. Roll like a burrito. Roll up from the bottom to cover mixture. Fold in the sides and continue to roll.
  7. Cut in half diagonally. Serve with pomegranate dipping sauce.

 

Pomegranate Dipping Sauce

Ingredients

Pomegranate Juice – 1 cup
Tamari (gluten free soy sauce) – 1 tbs.
Brown Sugar – 1 tsp.
Fresh Ginger – 1 tsp. grated
Garlic – 1 clove grated
Scallions – 2-3 thinly sliced.
Red Pepper Flakes (optional)

Directions

  1. Simmer all ingredients in a small pan until combined and slightly thickened. Allow to cool. Garnish with scallions.
  2. Serve with summer rolls.


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Tell Your Turkey to Hit the Road – To Mexico

Today’s International Idea is sure to become a leftover fiesta favorite. This is a new take on how to use up both turkey and cranberry sauce. In this case we are using the cranberry jelly that comes from a can, but any extra cranberry sauce will work.

Turkey Enchiladas

Ingredients

Turkey Meat (white or dark) – 2 cups
Chili Powder – 1 tsp.
Cumin – 1 tsp.
Salt – to taste
Lime Juice – ½ – 1 lime – to taste
Olive Oil – 1-2 tsp.
Corn Tortillas -12
Monterey or Pepper Jack Cheese – 4-8 oz. shredded (optional)
Cranberry Tomatillo Salsa – 2 cups or as needed (recipe follows)

Directions

  1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
  2. Toss together turkey, chili powder, cumin, salt, lime juice and olive oil.
  3. Heat corn tortillas until they are pliable.
  4. Spread about 2 tbs. of turkey on the bottom half of the tortilla. If using cheese sprinkle about 1 tsp. over the turkey mixture.
  5. Roll up the tortilla and place fold side down in baking dish. Continue until all tortillas are filled and rolled.
  6. Spoon salsa over the top to lightly cover the enchiladas.
  7. Cover with foil and bake for 15-20 minutes until heated through.
  8. Serve with remaining salsa.

Note: If you love cheese, feel free to sprinkle some extra over the whole thing before you bake the enchiladas.

Cranberry Tomatillo Salsa

Ingredients

Tomatillos – 1½ pounds
Red Onion – ½ of small onion
Garlic Cloves – 2
Serrano or Jalapenos – 2
Jellied Cranberry Sauce – ½ – 15 oz. can (or more to taste)
Lime Juice – 1 lime or to taste
Cilantro – 1 handful
Salt – to taste

Directions

  1. Preheat oven to 400 degrees. Spray a sheet tray with cooking spray.
  2. Remove husks from tomatillos, rinse and cut in half. Peel and cut onion in half.
  3. On sheet tray place tomatillos, onion, garlic cloves, and serranos or jalapenos. Spray lightly with cooking spray or drizzle with oil.
  4. Roast until tomatillos are softened.
  5. Peel garlic gloves and remove stem and seeds from chiles.
  6. In a food processor, puree roasted veggies with cranberry sauce, lime juice, cilantro, and salt until combined. Taste and adjust seasonings.


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Veganomics – Hummus – Recipe

realishhummus

Okay, let’s just say that I LOVE hummus. It’s delicious, affordable, versatile, and crowd-pleasing. My husband and I have often made a meal of it with sliced veggies and pita bread or crackers.   I personally use dried beans almost exclusively, but in this case I often make an exception. The recipe below is very straightforward and easy to remember so that’s the one I’m providing. It’s basically one of everything: 1 can of beans, 1 clove of garlic, 1 tsp. tahini, 1 lemon. Olive oil and salt as needed. It’s extremely easy to double the recipe.   I wouldn’t make more than 2 cans worth (or ½ lb. dried) at a time as the food processor might not be able to accommodate more ingredients. You can also use this recipe if you have a mini-food-processor. The one of everything version is perfect. The only issue is that you can’t drizzle the olive oil while the processor is going. You have to add a little olive oil at a time and start and stop until you get the consistency you like.

Hummus

1 can of garbanzo beans (drained and rinsed)
or ¼ lb. of dried garbanzo beans (soaked, and cooked)
1 clove of garlic (or more to taste)
1 tsp. tahini
1-2 lemons – juice and zest (optional)
Olive oil as needed
Salt to taste

Wash and dry lemons and zest them. Crush and peel garlic clove. Add drained beans, tahini, salt, lemon zest, and lemon juice (to taste) to the food processor. I like lemony hummus so I use a lot of lemon. Start processor and drizzle in olive oil until you get the consistency you like. Adjust seasonings.  Serve with veggies, pita bread, crackers, chips. Hummus also makes a great sandwich or wrap. Spread bread with hummus and pile on whatever veggies you like.

Note: Tahini can have a seemingly high price tag when compared with the other ingredients. Keep in mind that a little goes a long way. It keeps in the fridge indefinitely, and even if you made hummus once a week, your supply would last from 6 months to 1 year. Also, you can skip it. It’s not mandatory but I think it adds a nice flavor. That being said, if I didn’t have tahini on hand, I would still make hummus.


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Veganomics – Black Beans and Rice – Recipe

RealishRice&Beans

Black Beans and Rice

½ lb. of dried black beans (soaked and cooked)
or 2 cans of black beans, drained and rinsed
1 medium onion, diced
1 bell pepper, diced
1 chili, diced (I like serrano, but jalapeno would definitely work)
1 clove garlic, diced
15 oz. can of tomato sauce
½ can water
Cooked Rice (start with 2 cups, uncooked and then cook any way you like)
Salt and pepper to taste
1 handful of cilantro, rinsed and chopped

Saute onion and pepper until softened, then add chili and garlic and cook for another minute. Add tomato sauce and then ½ can of water. Simmer for a few minutes and then add beans and rice. Stir until combined and heated through. Season as you go with salt and pepper. Sprinkle with cilantro and serve. Serves 4 as a generous main course and 6 – 8 as a side.

Note: You don’t have to combine the rice and beans in one pot. You can keep them separate and serve them that way. I just really like it this way.

Leftover Tip

This also makes an awesome burrito filling with some salsa or guacamole.


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Pulled Chicken

Well, I know that summer has come and gone, and what a beautiful summer it was. In my neck of the woods it remained around 80 degrees most days. I don’t think we ever even got close to 100 degrees. That’s my kind of summer.

Now autumn is here and while I’m eager to start thinking about how to use apples and pumpkin, I’ve got to share my pulled chicken recipe. Even though we associate barbecue with summer, there’s no bad time for barbecue. This is the perfect recipe for football season, potluck parties, and any time you have a large gathering. I substitute the chicken for the more traditional pork. You will need a little more “sauce” at the end for tossing as the absence of fat in the chicken will make it dry out a little faster than pork shoulder.

In keeping with my mission of cooking with “ingredients” I wanted to show you how easy it is to make your own rub and even, in effect, your own barbecue sauce. There’s no reason to buy ready-made products when you probably have most of the ingredients on hand anyway.

Another recommendation I have for those of you who avoid gluten and wheat is to skip the sandwich and serve this over a baked potato, a baked sweet potato, fries of any kind, and even over tortilla chips to make a unique nachos dish. While I like to use fresh ingredients as much as possible, there are some great frozen fries out there both made from potatoes and sweet potatoes. I like the Alexia brand. Just seek out a brand with limited ingredients like only potatoes or potatoes with salt. Avoid any product that has a long list of ingredients or ingredients that you cannot pronounce.

Of course feel free to pile it on your favorite bread with cole slaw and pickles. Don’t mess with success if that’s what makes you happy.

Pulled Chicken

3-4 lbs. Chicken (boneless/skinless breast or thighs or combo)
Rub (recipe below)
Tomato puree (15 oz. can)
Apple cider vinegar – 1/3 cup
Worcestershire sauce – 2 tsp.

Rub:
Coarse Salt – ¼ cup
Cumin – 1-2 tbsp.
Chili Powder – 1-2 tbsp.
Cayenne – pinch or 2 according to taste
Black Pepper – pinch or 2 according to taste
Cinnamon – pinch or 2 according to taste
Agave (or brown sugar)- ¼ cup

Rub the chicken. Put the chicken in a slow cooker or large heavy pot. Cover with tomato puree, apple cider vinegar and worcestershire sauce. Cook on low for at least 3 hours or until chicken shreds easily.

You will have an excess of cooking liquid at the end. I like to reduce it and toss the chicken with it instead of using barbecue sauce, which is the more traditional route. Serve with your favorite barbecue sauce on the side or, to switch things up, serve pineapple salsa.

All measurements are approximate. Adjust according to your taste.

Serving Suggestion: Top your pulled chicken with pineapple salsa.

Enjoy!

 


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Gringa Mix

It only seems right that my first recipe on RealishFood.com should be for a relish of sorts. I’m going to give you the key to making any Latin style dip a winner every time. For as long as I can remember, I have loved Latin food. Having lived my entire life in both the NYC Metro Area and California was probably a major contributor to this outcome. I grew up in a very diverse town, with a large immigrant population that included Columbians, Peruvians, Cubans, Equadorians, Puerto Ricans, etc. You get the picture. In school, I heard just as many people speaking Spanish as English. Then I moved to San Francisco, where I became well versed in Mexican Cuisine – you know the kind that was actually cooked by Mexicans as it is cooked in Mexico, not as cooked by a teenage line cook in a chain restaurant according to the corporate manual written by gringos. I almost always have rice and beans in the fridge for a quick meal. I have plantains on hand as I write this. I also use cilantro more than all other fresh herbs combined. That wouldn’t seem like a big deal, except that I’m a Gringa. I take no offense to that label. I embrace it.

Below, I’m going to give you my recipe for Gringa Mix and a few salsas and dips that you can build from it. Make a big batch and you can knock out three dips in not much more time than it would normally take to make one.

I want to caution you that the measurements I provide are approximate. I’m not a big fan of measuring. What I want you to learn is the technique and the flavor profile. In this case the flavor profile is basically chiles, citrus, cilantro. Then you can adjust as you go. Add garlic if you like. Cut the chiles if you can’t take the heat. If you don’t like pineapple, use mango. Jump in and give it a try.

Warning: If you accomplish this method, you will be responsible for making dips for all future parties to which you are invited. Or you could just send your friends to RealishFood.com and they can learn for themselves.

Gringa Mix

Red onion – 1 quarter medium sized

Cilantro – ¼ to ½ bunch

Serrano or chili of your choice – diced

Lime – 1 or 2 or more depending on how juicy they are

By hand: Finely dice first 4 ingredients. Add lime juice to taste. Combine in a bowl.   Use as a base for salsas, pico de gallo, quacamole, etc.

Food processor method: Peel and quarter onion. Remove stems and halve chiles and remove seeds and ribs for a milder heat.   Put all ingredients into a food processor or blender and process until all ingredients are combined.

Use as a base for salsa, pico de gallo, quacamole, etc.

These are approximate measurements. You should adjust ingredients according to taste.

This recipe is good for 1 – 2 avocados, ¼ pineapple, 2 or 3 small tomatoes, or 1-14.5 oz. can of diced tomatoes.

Start with this...

Start with this…

Turn it into this...

Turn it into this..

Tomato Salsa

1 -14.5 oz. can of diced tomatoes

Gringa Mix – to taste

Salt – to taste

Strain tomatoes and reserve the juice. Puree all ingredients in a food processor or blender. Add salt to taste. Add reserved liquid as needed. Adjust ingredients to taste.

Tomato Pico de Gallo

2-3 small tomatoes – diced

Gringa Mix – to taste

Salt – to taste

Toss all ingredients together in a bowl. Adjust ingredients to taste.

Add tomatoes to get this.

Add tomatoes to get this.

Pineapple Pico de Gallo

¼ pineapple diced

Gringa Mix – to taste

Salt – to taste

Toss all ingredients together in a bowl. Adjust ingredients to taste.

AlternatePineapple Salsa – toss all ingredients in a food processor or blender for a smoother consistency.

Add chopped pineapple to get this.

Add chopped pineapple to get this.

Guacamole

1-2 ripe avocadoes

Gringa Mix – to taste

Salt – to taste

Hot sauce – to taste

Mash up avocado. Add ingredients and stir to combine. Adjust ingredients to taste

Add mashed avocado to get this.

Add mashed avocado to get this.

Use these to enjoy your dips.

Use these to enjoy your dips.