My Thanksgiving Feast

Happy Holidays, readers! I hope everyone had a good Thanksgiving is enjoying lots of tasty leftovers. Here is a comprehensive list of everything served at my Thanksgiving dinner yesterday, as well as a few photos Melyssa managed to snap before our hungry guests dug in.

Appetizers:

Vegetables with roasted onion dip

Green olive tapanade

Roasted eggplant dip

Red pepper hummus

Fig and olive jam 

Green olive and rosemary tapanade

Assorted crackers - including Whole Foods rosemary crostini

Triple creme Brie with quince paste

Medjool Dates stuffed with Gorgonzola and candied pecans

Side dishes:

Roasted root vegetables

Sauteed kale with apples and onions

Corn and cheese pudding

Cranberry-Blackberry compote

Spiked sweet potato casserole with mandarin oranges

Cornbread and soy chorizo stuffing

Gluten-free stuffing with soy chorizo

Peas with water chestnuts

Traditional herbed stuffing with dried cherries

Old fashioned mashed potatoes with Earth Balance

Mixed greens salad

Main Course:

Fresh, free-range, organic brined turkey

Quorn "turkey" roast with mushroom gravy

Desserts:

Cousin Andrea's "famous" chocolate chip cookies

Chocolate pecan pie

Savory shortbread cookies with rosemary

Pumpkin chocolate chip date bread 

Fresh fruit salad

Pumpkin pie

Chocolate bundt cake

 Dinner tables:

Leslie's Thanksgiving Turkey

Since I'm having around 23 people over for Thanksgiving this year, I bought a 22 lb. bird! It's an all-natural free-range brined turkey - meaning it's bathed in a salt solution that helps give it a great flavor.

Here's what I'm using to season my bird:

8-9 fresh peeled garlic gloves

About 1 tbs. kosher salt

1 tbs. fresh ground pepper

2 tbs. extra virgin olive oil - or enough to oil the entire bird

1 tbs. poultry seasoning*

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. paprika

7-8 fresh sage leaves

8-9 fresh thyme sprigs

6-7 fresh rosemary sprigs

1 lemon, cut in quarters

3 tbs. garlic-herb butter cut into chunks (I use Kerrygold brand, as always)

1-2 cups all natural turkey stock

1/4 cup wine wine (optional)

1/4 - 1/2 cup apple cider

*All my seasonings are from the Simply Organic line. These measurements are all approximate - don't worry too much about accuracy, just use however much looks and feels right.

Note: this is a messy job, so keep some anti-bacterial spray or cleaner handy! To keep contamination to a minimum, don't touch anything else after touching the turkey. You can put all of your spices into a bowl so you won't have to keep picking up the entire container - and be sure to wash your hands often.

First, remove all the innards including the neck and bag of organs. Rinse the turkey inside and out and pat dry with paper towels. Turn the bird over, breast side down. Rub with oil and sprinkle evenly with seasonings. Flip over and do the same to the top. Don't forget to season the inside as well! Stuff the inside with garlic, fresh herbs, and lemon. Take your finger and slide it up under the skin near the breast bone, then push a piece of herb butter inside on the breast meat, taking care not to tear the skin. Repeat on the other side of the breast. You can prepare the turkey a couple days ahead, cover with foil, and refrigerate until Thanksgiving day.

As far as cooking the bird goes, you can pick your favorite method. Some people like to use very high heat first (around 500 degrees) for a short amount of time, then reduce the heat for the remainder of the cook time. Others use lower heat for a few hours. I haven't found one method to be particularly better than another, so I experiment with different cook times and temperatures every Thanksgiving. A meat thermometer is the best way to determine your turkey's doneness. You want to make sure your turkey has reached at least 165 degrees Fahrenheit before serving. Here are some more tips to help you cook your bird to perfection! 

Happy Holidays!

Delicious Do-Ahead Thanksgiving Side Dishes

Preparing for Thanksgiving doesn't have to be stressful! I do as much as I can ahead to avoid too much chaos on the day itself. Here are a few super easy do-ahead Thanksgiving recipes my family loves - surely yours will too! Oh, and these are all vegetarian!

I'm having 23 people over this Thanksgiving, so these recipes will feed a crowd! Cut them in half if you don't need as many servings.

Cornbread Stuffing with Soy Chorizo Stuffing

You can use real chorizo, andouille sausage, or smoked turkey kielbasa  for a non-vegetarian version

2 16-oz home made or store bought corn breads

8 oz. Trader Joe's soy chorizo (or the same amount of real sausage)

1/2 cup cooked chestnuts (I got mine at Trader Joe's in the refrigerated section by the vegetables)

3 cloves garlic, minced

2 stalks celery, diced*

1 medium onion, diced*

1 large carrot, diced*

1 cup dried cherries or cranberries

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. poultry seasoning

1 1/2 - 2 cups No-Chicken Broth, Vegetable Broth, or organic Turkey Stock

2 tsp. fresh chopped sage

1-2 tsp. fresh chopped thyme

1-2 tsp. fresh chopped rosemary

Salt and fresh ground pepper to taste

2 tbs. olive oil

*You substitute 1 cup of Trader Joe's pre-chopped mirepoix for the three veggies. Make sure it's fresh - I've found that if you buy one that is too near its expiration it will go bad very quickly.

Preheat oven to 350 degrees.

In a large, deep pot, heat olive oil over medium-high heat and saute celery, onion, carrot, and minced garlic. Season with a sprinkle of salt. Cook until tender, about 3-4 minutes. Add crumbled chroizo sausage (or your choice of meat) and dried cherries or cranberries. If you are using real sausage, make sure it is cooked through before you continue. Add poultry seasoning, onion and garlic powder. Crumble in cornbread, breaking up any large pieces with a spoon. Add your broth of choice and mix well. Add fresh herbs and adjust seasonings as necessary. Mix to combine. Add a little more broth if you want a moister stuffing. Pour into a well-greased casserole dish.

At this point, it can be covered well with plastic wrap and frozen for up to 10 days. Otherwise, cook the stuffing right away for 25-30 minutes until browned on top. Keep an eye on it to make sure it doesn't get too brown or dry. If you see this happening, you can pour on a little more broth or stock. If you freeze it, move it from the freezer to the refrigerator about 2 days ahead to thaw out before baking. It may need take longer than 30 minutes since it will be cold. If you're not serving the stuffing immediately after baking, wrap the dish in tin foil and put it in the oven on warm until dinner time.

Spiked Sweet Potato Casserole with Mandarin Orange and Triple Sec

I've made this casserole using fresh potatoes and canned potatoes. By the time you add all of the other ingredients, there is really no noticeable difference - so save yourself some time and use canned! Also, you can substitute crushed pineapple for oranges for an equally tasty dish.

2 40-oz cans sweet potatoes or yams (or about 7 fresh sweet potatoes or yams peeled, cut into chunks, and cooked until soft)

2 small cans or 1 large can mandarin orange segments, drained 

1/4 cup Triple Sec OR another orange liqueur

1/4 cup orange juice

2 tbs. frozen orange, pineapple, or passion fruit juice concentrate (optional)

3/4 - 1 cup organic brown sugar, maple syrup, or agave syrup (can be adjusted according to your sweet tooth)

1/4 tsp. cinnamon

2 tsp. pumpkin pie spice OR if you don't have that, mix an additional 2 tsp. of cinnamon with some nutmeg

2 tbs. melted butter OR Earth Balance

About 2 cups all natural mini-marshmallows (optional - leaving them off makes this recipe vegan!)

Preheat oven to 350 degrees. In a large bowl, mash potatoes thoroughly until very smooth - you can use a potato masher or a hand mixer. Add orange liqueur, orange juice, concentrate, melted Earth Balance/butter, sweetener of choice, spices, and salt to taste. Mix well to combine. Add drained mandarin orange pieces and mix again. Pour into a greased casserole or baking dish. If you are serving the dish immediately, top with marshmallows now and bake approx. 30-35 minutes. If you are making it ahead, don't put the marshmallows on yet. Bake for about 25 minutes, let cool, wrap well in plastic, and freeze for up to 10 days. Like the with stuffing, transfer to the refrigerator 2 days in advance. When you are ready to serve it, remove wrapping, top with marshmallows, and bake at 350 degrees for 25-30 minutes until casserole is warmed through and marshmallows are golden brown.

My cousin's son loves sweet potato casserole but does not like oranges and requested no liqueur. I made a slightly altered version for him, substituting 1/2 cup of low-fat eggnog and 1 tsp. vanilla for the oranges, juice, and liqueur.

Corn and Cheese Pudding

2 cans creamed corn

1 can corn niblets OR about1 1/4 cups defrosted corn kernels

3 large organic eggs

1/2 cup flour

1 1/2 cup shredded cheddar or your favorite cheese blend

Salt to taste

1/2 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 cup soy creamer OR half and half OR milk

1/8th tsp chipotle chili sauce (optional - if you want a smokey flavor)

2 tbs. melted Earth Balance or butter

Preheat oven to 350 degrees. In a large bowl, combine creamed corn, kernels, flour, spices, soy creamer/milk, half the cheese, salt, and pepper. Add eggs one at a time, stirring after each one. For a more souffle-like pudding, separate the eggs and add the yolks first. Whip the whites to medium stiffness, then gently fold them in. Pour into greased casserole dish and top with remaining cheese. Bake 45-50 minutes or until pudding is brown on top and not too jiggly in the middle. After cooking, you can cool it and freeze it for about a week before serving. Defrost 1-2 days ahead in the refrigerator, then re-heat at 325 degrees for 30-35 minutes.

Cranberry-Blackberry Compote

Traditionally I make this Thanksgiving staple with orange marmalade, but when I looked through the jams in my cupboard, alas I only had blackberry. The results were still delicious!

2 1/2 bags fresh cranberries, rinsed and drained

1/2 cup pomegranate juice (orange, apple, or cranberry would work as well)

1/4 cup Triple Sec or other orange liqueur

1/2 cup blackberry jam (or orange marmalade)

1 1/2 cup sugar or to taste

1/2 tsp. cinnamon

1 tsp. grated fresh lemon peel

In a deep pot, combine cranberries, juice, liqueur, and sugar. Cook over medium-high heat until cranberries start to soften and pop. Taste to see if the sweetness is to your liking and adjust as needed. Add in jam, cinnamon, and lemon peel. Continue cooking for 10-15 minutes until all berries have popped. The mixture will congeal as it cool. For an interesting kick - add 1-2 tsp. balsamic vinegar at the end. It adds a unique tartness, especially if you find your compote is too sweet. Can be kept in the refrigerator for about a week.

Meatless Monday Thanksgiving Style

Thanksgiving isn't until Thursday - but for those of you who remain meatless all year round, here's a Meatless Monday recipe for a tasty Turkey alternative.

Quorn Turk'y Roast

1 Quorn Turk'y roast

1 1/2 tbs. extra virgin olive oil

1 tsp. poultry seasoning

1/2 cup No-Chicken or vegetable broth

1/4 cup white wine or apple cider

1 tsp. each onion and garlic powder

salt and fresh ground pepper to taste

Rub quorn roast with olive oil on all sides and sprinkle evenly with seasonings. Place in an oven-safe dish and pour broth and wine or cider in the bottom. Cook according to box directions, basting often with the juices. Serve with your favorite vegetarian gravy - my daughter loves Whole Foods wild mushroom.

Stay tunes for many more vegetarian-friendly Thanksgiving dishes coming soon!

Meatless "Marsala" and Roasted Root Vegetables

Here's something I whipped this up for last night's Meatless Monday dinner. The sauce is reminiscent of a Marsala - but a bit sweeter and with much less fat!


"Chicken" Cutlets with Creamy Sherried Mushroom Sauce

1 box (4) Quorn Naked Cutlets (defrosted)

1 container (10-12 oz) baby bella mushrooms (or button/white)

1/3 cup good quality sherry (not cooking wine) or cognac

3/4 cup soy creamer (or half and half if you're looking for a more indulgent dish)

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper or to taste

1/4 tsp. fresh thyme leaves

1 tbs. Earth Balance or olive oil (or a combination of half oil, half Earth balance)

1 tbs. garlic herb butter (optional)

2 cloves garlic, minced

1 tbs. of olive oil (for sauteing cutlets)

Heat 1 tbs. olive oil in a skillet. Season Quorn cutlets with a bit of salt and pepper, then satue until lightly golden brown on each side. Set aside.

In sauteuse or deep-sided skillet, heat Earth Balance and/or olive oil over medium-high heat. Add the mushrooms and season with a little salt and pepper. Saute for a few minutes until they start to soften, then add minced garlic and cook an additional 3-4 minutes until mushrooms are tender. Sprinkle in thyme leaves. If you are using garlic-herb butter, add it now. Add sherry and saute until it is almost absorbed. Add soy creamer. Cook until sauce is reduced and slightly creamy. The longer you cook it the thicker the sauce will be. If you want a thinner sauce, add a bit more soy creamer. When the sauce is ready, add the cutlets to the pan to re-heat them. Serve over mashed potatoes or whole grain pasta.

Spiced Roasted Fennel and Squash 

1 large fennel bulb, washed and dried and roughly chopped

1 lb cubed seasonal squash, such as delicata, acorn, or butternut

1 tbs. olive oil

1 tsp. pumpkin seed oil - optional (I got mine at Wegman's, but you can usually find it in the specialty oil section of most supermarkets. You only need a tiny amount each time you use it, so one bottle will last a long time)

Salt and fresh ground pepper to taste

1 tsp. pumpkin pie spice

Preheat oven to 400 degrees (I used convection roast - use this setting if your oven has it). Drizzle oil evenly on the bottom of a baking sheet and place cut vegetables in a single layer on top. Sprinkle with seasonings and toss to coat. Roast in the oven for about 25 minutes or until fork tender. Place in a serving bowl and drizzle pumpkin seed oil on top if you are using it.

Skinny-Minnie Quiche Lorraine with Sauteed Onions and Turkey Bacon

Skinny-Minnie Quiche Lorraine with Sauteed Onions and Turkey Bacon

Using soy-creamer and low-fat turkey bacon cuts the calories in this dish - but not the flavor!

1 all-natural pie crust shell

5 large cage-free organic eggs

1 cup soy creamer (Silk or Trader Joe's brand)

4-5 slices low-fat organic turkey bacon

1 medium onion, sliced

1/4 cup your favorite shredded cheese blend (Asiago, Parmesan, Romano, etc.)

3-4 slices light Jarlsberg or other Swiss cheese

1-2 tbs. olive oil

1/2 tsp. salt

1/2 ts. fresh ground pepper

1 tsp. garlic powder

1 tsp. sugar (optional)

1 pinch nutmeg (preferably fresh-grated)

Preheat oven to 350 degrees. 

In a bowl, whisk together eggs, soy creamer, seasonings (except sugar), and a bit of the shredded cheese. Set aside. In a skillet, heat 1/2 tbs. olive oil over medium-high and cook the bacon until browned. Remove from pan and drain on a paper towel. Add the rest of the oil to the pan and saute the onions until tender. Add sugar if you are not using a sweet onion. Let cool a few minutes, then place onions in the bottom of the pie crust. Tear the turkey bacon into pieces and distribute evenly over onions. Pour in egg mixture. Top with remaining shredded cheese and sliced Swiss. Bake for 30-35 minutes until puffy, golden, and cooked through. Let stand and cool for about 5 minutes before serving. Great paired with a side salad and a glass of Rustico Proseco. The leftovers make a delicious breakfast or brunch!

Before baking:

Leslie's "Famous" Turkey Egg Rolls

These lower-fat egg rolls were a favorite request of one of my clients back when I was a personal chef. They can easily be made vegetarian by substituting soy crumbles or Yves brand ground "turkey."

Turkey Egg Rolls

8-10 egg roll wrappers (I used NaSoya brand, but you can usually find these in the refrigerated section of any supermarket near the tofu. You can definitely find them in Asian market for cheap!)

1 lb organic ground turkey

2 cups shredded cole slaw mix OR 1 cup shredded carrot and 1 cup shredded cabbage

2/3 cup teriyaki sauce (as usual, I prefer Soy Vay's Veri Veri Teriyaki, but Trader Joe's has their own version called Soy-Yaki)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

1 tbs. olive or canola oil

1 egg, beaten (or water) for sealing

1/4 cup olive or canola oil for frying

In a skillet over medium-high heat, head oil and add ground turkey. Season with salt, pepper, garlic powder, and onion powder. Saute until turkey is thoroughly cooked (about 4-5 minutes). Add the shredded cabbage and saute 2-3 minutes. Add teriyaki sauce and cook additional 4-5 minutes until liquid is fully absorbed. Set aside to cool. This can be done 1-2 days ahead if you prefer.

Place an egg roll wrapper on a cutting board diagonally (it should look like a diamond in front of you) and brush each edge with a little beaten egg or water. You can brush on additional egg after each step to help seal the rolls. Place about 2 tbs. of turkey and cabbage mixture in a small, horizontal line in the center of the wrapper. Start with the bottom point and fold it up over the just enough to cover the filling. Then fold the left and right corners in towards the middle. Roll the bottom up, then fold the top point down. Make sure to seal well and blot any leaky liquid with a paper towel before frying.

If that sounds confusing, check out Melyssa's demonstration:

In a large skillet, heat 1/4 cup oil over medium-high heat. Place egg rolls in (don't crowd them, the oil must be touching each side of each roll - when things are too close together they will steam instead of fry!) and fry until golden brown and crispy. Turn carefully with tongs and repeat on the other flat side. Using tongs, hold the egg rolls to brown any uncooked edges. Can be kept warm in the oven until you are ready to eat them. Serve with soy or sweet chili dipping sauce of your choice. Great with a cold Asian slaw with a Thai-style peanut dressing.

Out and About - My Picks from the Philadelphia Food and Wine "Taste" Festival

Last weekend I attended the 2010 Philadelphia Food and Wine Festival, "Taste" where I sampled dozens of gourmet food products and wines - ranging from mediocre to excellent.

Here are a few of my favorites this year:

Crazy Steve's Pickles and Salsa - These "Condiments on a mission" started from a surplus of homegrown cucumbers in Steve Zielinski's family garden. Using his grandmother's recipe for Chow Chow (a condiment made with corn and pickle relish) as inspiration, Steve went on to create new "crazy" innovative pickle recipes. Steve's line includes an array of salsas such as Black Bean and Corn and Mango Raspberry, and all sorts of pickles from sour barrel to Cajuns cukes. Biting into Steve's fresh, crisp pickles brought back memories of the pickles I grew up eating from Gus's in New York's Lower East Side. Crazy Steve's products can be found in several stores or online - where there is also a search function allowing you to search the nearest carrier near you.

Tillie's Gourmet - This company offers gourmet dressings and their original one-of-a-kind Blue Crab Salsas. Tillie Logan, a Bucks County woman who began crafting condiments back in the 1960's serves as the inspiration for these delicious dressings and salsas. I sampled the unique Blue Crab salsas - chock full of fresh crab balanced by a slightly smokey tomato flavor. Tillie's products are available online and in stores throughout PA and NJ.

A Taste of Olive - Gourmet, artisan extra virgin olive oils, balsamic vinegars, specialty seasons and spreads. I tasted a multitude of oils and vinegars - my favorite being the fig vinegar. You can even order their products with personalized labels for a unique gift or party favor!

There were over a hundred wines to try, but these two vineyards stood out among the rest:

Bodegas Paso Robles - Delicious, bold Spanish and Portuguese style wines with beautiful labels from California.

Cupcake Vineyards - Their Chardonnay was delightfully creamy with apple and tropical fruit flavors and a nice balance of vanilla and spice. I also loved the Sauvignon Blanc - nicely balanced and smooth with lemon and lime flavors. Red Velvet 2009 is a lovely blend of Zinfandel, Merlot, and Cabernet Sauvignon with full-bodied blackberry, mocha, and chocolate flavors. Head winemaker Adam Richardson travels far and wide to gain knowledge and inspiration from wineries around the world.

Short Cut Chocolate Chip Pumpkin Bread with Eggnog

Short Cut Chocolate Chip Pumpkin Bread with Eggnog

1 box Trader Joe's pumpkin bread mix or your favorite all natural brand

2 large eggs

1/2 cup vegetable oil (I used canola)

1 cup semi-sweet chocolate chips

1 cup chopped dates (hint: I soaked the dates in some warm water to soften them up - or soak them in warm liquor for more flavor)

1/2 cup whiskey or rum or cognac

1/2 cup eggnog (I used Horizon brand low-fat organic eggnog)

You can use all eggnog or all liquor if you prefer. If you don't have eggnog, you can use regular milk or even sour cream).

Preheat oven to 350 degrees. Empty mix into a large bowl. Prepare according to box directions substituting the liquor and/or eggnog for water. Stir in chocolate chips and dates. Pour into greased loaf pan. Bake for 55 - 60 minutes (check after 50).

For an extra-special presentation, drizzle on some warm chocolate ganache. Spread a little cream cheese on a slice for a quick, tasty breakfast!

Meatless Monday: Whole Grain Linguine with Basil Pesto and Peas and Lower-Fat Cauliflower Gratin

Whole Grain Linguine with Basil Pesto and Peas

7-8 oz. whole grain linguine or your favorite pasta

2 cups fresh basil leaves

1/4 cup Italian flat leaf parsley

2-3 cloves garlic

1/4 cup pine nuts or walnuts

1/4 cup extra virgin olive oil

1/3 cup fresh grated Parmesan or Parmesan blend (plus more for topping if desired)

1/2 tsp salt or to taste

1/2 tsp ground pepper or to taste

1/4 water or No-Chicken broth or vegetable broth (optional)

1 cup frozen organic peas, defrosted

In a food processor, add nuts and garlic and process for a few seconds to grind the nuts. Add basil, parsley, salt, pepper, and Parmesan. While processing, slowly add the olive oil and blend until smooth. This will likely make extra pesto, which can be kept in the refrigerator for up to 2 weeks - or you can freeze it.

Prepare pasta according to box directions. Drain pasta and return to pot. Add pesto and peas (the heat of the pasta will warm them). Toss well to combine. Add water or broth if you want a thinner sauce. Sprinkle with extra Parmesan and some fresh chopped basil leaves if desired.

"Skinny" Cauliflower Gratin

12-16 oz. fresh or frozen organic cauliflower florets

3/4 cup Italian style (seasoned) bread crumbs

1/2 - 3/4 cup fresh grated Parmesan or Cheddar or your favorite shredded cheese

1/2 tsp. salt or to taste

1/2 tsp. ground pepper or to taste

1/2 tsp. garlic powder

Pinch of fresh grated nutmeg

1 tbs. olive oil or Earth Balance

3/4 cup Silk Soy Creamer or your favorite brand

Preheat oven to 350 degrees. Cook cauliflower in boiling water or microwave until just tender - not too mushy, because you're going to be putting it in the oven later. Drain cauliflower and place in a large baking dish. Add olive oil or Earth Balance, half the cheese, and seasonings. Toss to coat. Pour in soy creamer and top with remaining cheese and breadcrumbs. Bake for 15-20 minutes or until cheese is melted and breadcrumbs are slightly toasted.

Wine Suggestion

Duckwalk Vineyards 2008 Cuvee Select Sauvignon Blanc from the North Fork of Long Island.

Meatless Monday: Vegetarian Red Beans and Rice and Sauteed Kale with Apples and Onions

Here are two warm, comforting vegetarian dishes to usher in the chilly fall season.

Vegetarian Red Beans and Rice with Soy Sausage

1 16 oz. can red kidney beans, rinsed and drained

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 yellow pepper, diced

1 stalk celery, chopped

3 cloves garlic, chopped

1/4 cup Trader Joe's Soy Chorizo (or chopped Tofurkey brand Kielbasa or your favorite smokey-flavored imitation sausage)

3/4 - 1 cup No-Chicken Broth or Vegetable Broth or water

1 1/2 tbs. olive oil

Salt and fresh ground pepper to taste (it might not need much salt at all so taste before seasoning)

1 tsp. your favorite Cajun seasoning

About 2 cups prepared white or brown rice seasoned with a little olive oil, salt, pepper, garlic powder, and a sprinkling of Cajun seasoning. 

In a large skillet, heat olive oil on medium-high heat. Add chopped onion and saute for about a minute, then add peppers, celery, and garlic. Sprinkle with a pinch of salt and Cajun seasoning (use more if you like a stronger flavor). Saute 4-5 minutes until vegetables are tender. Add the soy sausage and beans and cook another 2-3 minutes. Add the broth or water and stir to combine. Let as much broth cook off as you would like. Serve over prepared rice.

Sauteed Kale with Apples and Onions

1 lb. kale, washed, dried, and roughly chopped (remove tough stems)

1 medium onion or 1/2 large onion, chopped

2 medium crisp, tart apples (Honey Crisp, Gala, Pink Lady, etc) chopped

2-3 tbs. balsamic vinegar

1 tsp. extra virgin olive oil

1/2 - 1 tsp. mild curry powder

Salt and fresh ground pepper to taste

1/4 - 1/2 cup water 

In a deep pot or skillet, heat olive oil over medium-high heat. Add a sprinkle of salt and the onion. Saute 2-3 minutes until onion starts to get tender. Add apple, balsamic vinegar, and curry powder and saute until softened. Add the kale and season with salt and pepper to taste. Mix thoroughly and cook the kale for 4-5 minutes and add 1/4 cup of water to start. Continue cooking until kale is as tender as you want it. Add more water and cook further for softer veggies.