To make sure that we have the most flavorful bird possible (or if you are trying to convert someone to they way of the Fire Chicken), we try to brine our turkey for Thanksgiving using this recipe.

INGREDIENTS:

• 2 1/2 gallons cold water
• 2 cups kosher salt
• 1 cup sugar
• 2 bay leaves, torn into pieces
• 1 bunch fresh thyme, or 4 tablespoons dried
• 1 whole head of garlic, cloves separated and peeled
• 5 whole allspice berries, crushed
• 4 juniper berries, smashed

INSTRUCTIONS:

 

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If you fancy some fusion in your Thanksgiving meal, try this recipe. Adding the miso helps bring a level of digestibility to the potatoes.

Servings: 6 Prep Time: 5 minutes Cook Time: 25 minutes

Ingredients:

• 2 pounds red potatoes, scrubbed (do not peel the skin!!)
• 2 tablespoons butter
• 1 tablespoon miso paste*
• 2 tablespoons milk
• 2 teaspoons minced fresh chives, parsley or green onion

Directions:

In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso or milk, if needed.

*Miso can be found near the tofu in most super markets, or in Asian markets.

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BEHOLD, the Great Fire Chicken!

                                                           

 

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The mild-mannered broccoli, cancer-fighting kale, and flavorful cauliflower. All are part of the healthy-sounding group known as Cruciferous Veggies. They sit in many fridge crispers and are the staple of many holiday veggie trays. You may even be about to dip one in ranch as you read this newsletter. Yes, they are in almost every household waiting… FOR REVENGE!!!

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From Cookie + Kate 

A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.

INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil
• 2 eggs, beaten with a dash of salt
• 2 big cloves garlic, pressed or minced
• ¾ cup chopped green onions (about ½ bunch)
• Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
• 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
• ¼ teaspoon fine grain sea salt
• ¾ cup large,unsweetened coconut flakes* (not shredded coconut)
• 2 cups cooked and chilled brown rice
• 2 teaspoons reduced-sodium tamari or soy sauce
• 2 teaspoons chili garlic sauce or sriracha
• 1 lime, halved
• Handful fresh cilantro, for garnish

INSTRUCTIONS

1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 2 minutes. Transfer the contents of the pan to your bowl of eggs.
3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
4. Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
5. Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Sprouts, health food stores or other well-stocked grocery stores.

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Animal and vegetable sources of fat provide a concentrated source of energy in the diet and also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. They act as carriers for important fat-soluble vitamins A, D, E and K as well. Dietary fats are necessary for converting carotene to vitamin A, for mineral absorption and for a host of other important bodily processes.

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Potatoes are an important food staple and the number one vegetable crop in the world. There are more than 5000 varieties potatoes around the world that range in size, shape, color, starch content and flavor. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. Potatoes are technically tubers and not root vegetables. Essentially, they are enlarged stems that are higher in starch and complex carbohydrates.

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From Smashed, Mashed, Boiled and Baked by Raghavan Iyer.

Serves 4

For the Salad

• 1½ pounds new red potatoes
• 6 medium-size to large red radishes, scrubbed, trimmed, and thinly sliced
• 4 ribs celery, leaves discarded, thinly sliced
• 1 large English cucumber, peeled, cut in half lengthwise, seeds discarded, and thinly sliced
• 4 scallions, beards trimmed, green tops and white bulbs thinly sliced
• ¼ cup baby capers, drained
• ¼ cup finely chopped fresh dill
• ½ cup finely chopped fresh chives

For the Dressing

• 6 anchovy fillets
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, crushed
• ¼ cup extra-virgin olive oil
• ¼ cup canola oil
• 1 teaspoon Worcestershire sauce
• ¼ cup freshly squeezed lemon juice
• ½ teaspoon cayenne pepper
• 1 teaspoon coarse sea or kosher salt
• ½ teaspoon coarsely cracked black peppercorns

Instructions

1. To make the salad, scrub the potatoes well under running water, cut them in half, and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Briskly boil the potatoes, uncovered, until they are just tender but still firm, 12 to 15 minutes. Take care not to overcook the potatoes.
2. Drain the potatoes in a colander and rinse them under cold running water to cool them down. Give the colander a few good shakes to rid the potatoes of excess water, and transfer them to a large bowl. Add the radishes, celery, cucumber, scallions, capers, dill, and chives to the potatoes.
3. To make the dressing, place the anchovy fillets, egg yolks, mustard, and garlic in a blender jar and puree, turning off the blender and scraping the inside of the jar as needed, until smooth. Combine the two oils together in a small bowl. With the blender on low speed, drizzle the oils through the hole in the cover in a steady stream. Once the oils are added, you will have a thick emulsion, which is your own homemade mayonnaise. Add the Worcestershire, lemon juice, cayenne, salt, and peppercorns and pulse the dressing to ensure a smooth mix.
4. Pour the dressing over the salad and give it all a good toss. Serve at room temperature, but because this is a mayonnaise-based salad, do not leave it at room temperature for long periods of time.

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Mingle Mangle is a warm zucchini salad that can be served as a first course or warm salad.

Serves 4 to 6

Ingredients:

• 1 Tblsp unsalted butter
• 2 shallots minced
• 2/3 cup heavy or whipping cream
• ¼ cup plus 1 Tblsp chopped fresh basil
• 1 tsp lemon juice
• 1 tsp red wine vinegar
• ¼ tsp hot pepper sauce
• Salt and freshly ground pepper
• ¾ pound zucchini, trimmed, cut into 1/8 inch thick rounds
• 2 med ripe tomatoes, peeled, seeded, cubed

Directions:

• Melt the butter in a large heavy skillet over medium heat. Add the shallots and cook 1 minute. Add the cream and ¼ cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes.
• Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss till well coated. Add the tomatoes; toss lightly. Simmer for 5 - 10 minutes just until zucchini is softened a little. Sprinkle with the remaining 1 tablespoon of basil. Serve immediately.

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Indian Spiced Eggplant

Prep Time: 20 min.
Cook Time: 25 min
Serves: 4

Ingredients
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp coconut or other sugar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
Basmati Rice

Directions:

• In a small bowl combine the garam masala, coriander and turmeric.  In a measuring cup combine water, sugar and vinegar.  
• Cut eggplant into 2 inch peices.
• Heat the butter in a large skillet over med. heat.  Add the spices and cook, stirring until fragrant - about 1 minute.  Add eggplant and salt and toss to coat with the spice mixture. 
• Stir in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender. 
• Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated - about 15 minutes.  
• Remove skillet from heat and let sit for 5 minutes.  Serve over basmati rice and sprinkle with cilantro.   

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