PRE-THANKSGIVING TURKEY WITH RED LENTILS

November 7, 2014 · Edible DC

An autumn meal that’s hearty, healthy, packed with vitamins, protein, and fiber

by Giacomo Abrusci, special to Edible DC: @giacDC on Twitter

We’re heading into turkey season, so I picked up Ayrshire Farms frozen turkey wings from theArcadia Mobile Market the other day and made something so simple — and delicious. First, I partially defrosted my turkey wings in a warm water bath then threw them in a stock pot with some chopped carrots, celery, ginger, onions, a habanero pepper, some dried oregano from my garden, and salt. I filled the pot with water then left it to simmer over medium heat for two or three hours while I was doing chores, drinking wine, and checking my Facebook. When the meat was falling off the bone, I strained out the broth, skimmed off any fat, removed the bones and skin and returned the liquid and meat to the stock pot. Reducing the heat to low, I then added a cup and a half of red lentils — add some more water* if the stock is getting low — and let that simmer for about twenty minutes, stirring occasionally, until the lentils are tender. A little garnish and that’s it — fabulous for a blustery fall day!

* Editor’s note: we love this recipe and had some conversation about it over the Edible DC water cooler — our publisher Susan would add some white wine with the lentils, to add a bright punch of acidity, while our editor Kristen would add some red wine, for a warm earthy note. Either way, it’s all delicious!

jalapeno and lime chicken soup

This is a killer soup and super healthy too.  Perfect reminder that spring is just around the corner!  In a deep pan with olive oil and salt, lightly brown a chopped onion, two sliced jalapenos, and some fresh ginger.  Add 4-5 skinless chicken legs and brown over medium heat.  Degalze with half a bottle of light beer then cover with water and let simmer for the next ~45 minutes or until the meat easily falls off the bone.  Just before plating squeeze in the juice of 2-3 limes and serve with a hard boiled egg, half an avocado, and spring onions. 

 

orecchiette with chorizo and swiss chard

My mother would faint at the idea of using chorizo but this recipe is begging for it in the winter.  Chorizo is much like any other pork sausage only lends a heartier flavor from smoked paprika.  The version I grabbed from Whole Foods even uses a touch of cinnamon and allspice- all the better for a crisp winter night.  Now this is truly a 20 minute meal- put your salted pot of water to boil and gently sautee a chopped small onion with hot pepper.  As soon as the onion starts to soften add a pound to a pound-and-a-half of chorizo meat with the casing removed. Break the meat apart and mix evenly as it cooks over medium heat.  At the same time wash and chop about a pound of swiss chard into one inch pieces.  When the meat is cooked add half a cup of white wine and the swiss chard to your pan, cover and lower the heat.  At the same time when the water comes to a boil, add a pound of orecchiette and cook until they're just al dente.  Drain the water and in the same pot fold in the meat-chard mixture, stir over high heat for 30 or so seconds then remove from from the stove, plate, and serve with some fresh parmigiano and a heavy red wine. 

Save your pickle juice…

Well, not indefinitely but it’s you’ve ever stopped at one of the Kiwanis chicken stands on the way to Rehoboth you’d know exactly what I’m talking about.  Hands down my favorite BBQ chicken on the east coast.  Once, in 2006, it even managed to convert a vegetarian.  For $6 or $7 you get half a roasted bird, a couple pickles (bread and butter), chips and a bun.  Secret to the bird?  They brine/soak/marinate the whole chickens in left-over pickle juice over night before their salted, peppered, and slow roasted over the grill.  TRY THIS AT HOME. 

Japanese chicken soup

Get a big deep pan, drizzle some oil, throw in one whole chopped sweet onion, a chopped thumb-sized piece of ginger, and two small green chilies.  Let that cook covered on low heat (so it would all get mushy, not brown).  At the same time open a pack of 5 or 6 skinless, boneless chicken thighs.  I rinse them under water (you should always do that with any chicken) then trim off any fat  you see.  By this time the onions should be translucent  so place the chicken in the pan and raised the heat to medium-high. While  cooking wash two whole containers of quartered white mushrooms, drop them in the same pan, and let that cook covered for another 5, 10 till they get tender and shrink up. Now, by this time the chicken should be cooked so remove it all and with two forks shred the meat and returned it to the same pan. Last add a pint glass of filtered water, about a tablespoon of soy sauce, and about two table spoons of red miso paste. Basically let that all come to a boil, ladle into a bowl and serve with a handful of chopped green onions (some warm French bread on the side might just be orgasmic).

minced pork and legume salad

This was a random creation I don't even know how to describe so you'll just have to read it.  All I have to say is a couple people were over and they went for seconds, thirds and FOURTHS.  So yummy and protein PACKED! Get one can of black beans, one of navy beans and two of chick peas, throw them in a pasta strainer and rinse really well.  Let that completely drain then throw it in a big bowl.  Next get a container of ground pork. Sautee it in a pan (if its super lean you might have to add some oil) with salt and pepper (more salt than you would normally think and probably double the black pepper you would normally use). Chop and mix it and when it's completely cooked throw it on top of the beans.  Drain out any fat from the pork pan then chop an onion, 2-3 jalapenos, some ginger, and 2 carrots.  Sautee that in the same pan.  When it's done add to the mix. Then in the same pan throw in two containers of quartered white mushrooms (or that quantity of your favorite mushrooms), about 1/2 a cup of vinegar, and some salt. Cook till they're all tender then throw in the mix. Then SUPER finely chop like 4-5 stalks of celery and throw that on top, raw. Last, toss one huge handful of chopped Italian flat leaf parsley, juice from 2-3 limes, drizzle good quality olive oil and [preferably sea] salt over the top of everything and serve. 

The key is to cook everything separate and add everything as DRY as possible so its a very loose mixable protein and vegetable filled salad.

aim for vegetarian hot dogs

German bratwursts, Italian sausages and anything of the like excluded, I think we can all agree that the only reason anyone eats a hot dog is because it's a vessel for whatever the heck condiment you have withing arms reach.  Should that be the case then substitute any array of vegetarian dogs instead of eating something that's frankly so terrible.  I probably average 0.5 traditional hot dogs a year (what the heck, my parents moved to this country so I could be American) but if I'm grilling on my own the soy ones taste just the same and no one knows the difference. That said, if you're looking for ideas, check out this post from a couple years ago and set up an advanced toppings station at your next hot dog party.

low carb, high protein, nutrient rich stir-fry

Lately, when I leave the gym after work and don't have immediate happy hour or dinner plans, I try not to pig out on something that will ruin whatever I accomplished in my workout.  So, depending on what my fitness goals are I often times aim for low carb, high protein, nutrient rich meals.  If I'm in a rush an easy go-to meal you can put together in 15-20 minutes goes just like this:  In a large pan coated with olive oil  sautee garlic, onion and chili pepper then quickly brown a pack of ground pork or turkey.  Instead of plain salt I like to use a combination of fish sauce, soy sauce and lime juice- but if you're concerned with gluten or are watching your sodium intake just sprinkle table salt sparingly and squeeze a lime or two.  Once that's almost fully cooked drop in a bag of frozen vegetables.  Pictured here was a bag of broccoli and some corn. Cover and let simmer till the vegetables are fully cooked. Last, push everything to the side of the pan and drop in an egg or two, let it almost fully cook and break it up to mix with the rest.  That's it. Plate and serve.  If you have some fresh cilantro and crushed peanuts add that otherwise dig right in- leftovers pack perfectly for lunch the next day.

2 pot 1 platter meal. roasted lamb and risotto

So I told you a while ago how to make real risotto here and how to cheat and make a super easy risotto here, but now we'll quickly and easily round off our meal with a ruota di carne.  So easy it cooks itself.  Get a leg of lamb (you can use it whole or  butterflied and in smaller pieces is even easier) mix it with a pile of your favorite root vegetables like carrots, onions, and potatoes; season and marinate them however you'd like (I love to throw in fresh rosemary, sage, garlic and cured olives) then toss everything in an oiled pan or casserole, cover and cook at 400 degrees, for about 15-20 minutes per pound.  Calculate more or less how long everything will be the oven and plan dinner accordingly.  When the meat is done, take everything out, serve it over your favorite risotto and WHAM, that's a hearty dinner.

sausage and raw olives

This is an extremely old and traditional meal from southern Italy but quite uncommon in the States.  As you may or may not be aware, lots of traditional southern Italian food is really quite bitter (think espresso, broccoli rabe, et cetera).  Well, so are uncured olives.   Raw uncured olives (pits and all) have a very specific [and bitter] taste.  Throw them in a pan with some sweet Italian sausage, brown it all, then deglaze with a little white wine or vermouth and POW.  Like nothing you've ever tried.

best lettuce wraps EVER

I wrote about these a while ago but remade them for a roof-top picnic.  It's a better photo and basically the same recipe.  Ginger, onion, chili pepper (or habanero, depends how hot you're thinking), salt, black pepper in a little oil.  Saute everything then add some ground pork (feel free to use turkey or frozen broccoli if you want a vegetarian version).  Stir fry it all together with a little soy sauce and fresh lime juice.  Once all the juices evaporate push the mixture to the side and crack two or 3 eggs into the pan, let that cook then stir everything together.  Mix in two cans of drained and rinsed white navy beans, a generous helping of chopped roasted peanuts, cilantro and some more lime juice.  Add more soy sauce to taste and serve with washed lettuce leaves, plum sauce and more cilantro and peanuts for garnish.  Have yet to meet someone who doesn't love this.

steak and cheese sub

So there's a ton of varieties of how you want your steak and cheese and at some point you have to try all of them.  This is a super fun version that's GREAT for a cookout or to prep for a back yard keg party.  Get a better-quality cut of beef and cut it into bit-sized cubes or strips.  Personally for this I like tenderloin since they'll be small chunks and its better if they're not chewy or tendonous.  Combine with some chopped green peppers and onions, season with some salt and just a bit of olive oil then either toss in a grill wok over fire or sautee on high in a shallow pan on the stove.  Once it's cooked to your liking spoon some in a toasted sub roll and here's the kicker, ladle about a half cup of melted Velveeta over top.  That might sound ridiculous but it's fantastic.  A little class, a little Kmart, this tenderloin-Velveeta steak and cheese will be the talk of your party.  Oh and to stay with the street vendor tradition, be sure to serve in aluminum foil!

broccoli rabe and sausage

My mouth is watering just thinking about the bitter greens with the savory sweet sausage.  YUM! Wash your broccoli rabe (2-3 bunches), with a small knife trim the tips of the stems and slightly split them where they're thickest (just so they cook evenly). Then boil (or steam) with a touch of salt.  When they're tender drain and set aside. In a large pan or a wok, throw in 4-5 links of chopped sausage and garlic and simply cook that over medium to low heat till it's all golden brown.  Mix the sausage with the broccoli and VOILA, just drizzle a bit of raw olive oil over the top and serve with cracked red pepper. This can work as a side or a full meal on its own!

sesame soy vodka chicken over a bed of roasted sweet and hot peppers

This dish was fantastic with a little prep work and just a couple minutes to cook.  I picked up a a flat of chicken thighs from Whole Foods.  They come debonned so its a flat piece of meat much like a thin chicken breast.  An advantage of cooking with the thigh is that it won't dry out but stay nice and juicy.  Throw them in a bowl and cover with about half soy sauce and half vodka* and then add the juice of 2-3 limes.  Let that marinate refrigerated at least one half hour but leave it over night if thats easier.  Next, from the store buy one or two of every pepper you see, long, short, red, green, yellow and orange.  Put them over some foil and in the broiler till they start to blacken (note: they're going to roast at different times since they're different shapes and sizes), take them out and after they cool cut them into strips removing the seeds and stems but keeping the blackened skin and toss with a touch of salt, olive oil, chopped garlic and some parsley. When you're ready, spread some sesame seeds on a little dish, and one at a time take the chicken out of the marinade, coat them in the sesame seeds and gently lay them in a hot lightly oiled skillet.  If you like, for some extra flavor, add a few teaspoons of the marinade over the chicken as it cooks but be careful as it can burn after it caramelizes. Cook the chicken over medium heat for 4-5 minutes on each side or until they're golden brown, plate over a bed of the roasted peppers and enjoy!  This goes great also with some seasoned rice, avocados and an Asian salad with ginger soy dressing.  This will DEFINITELY impress!

*one advantage of marinating and cooking with alcohol is that it will bond with the fatty and water based molecules so it can draw the flavors from your marinade deep into the meat.

spicy lime lettuce wraps with peanut, ginger, white beans and minced pork

These lettuce wraps are one of the funnest things you can eat- especially with a small group wrapped around the kitchen table.  Everyone gets in with their hands, its potentially messy, goes great with beer and DELICIOUS.  In a [very] large pan or skillet, sautee a chopped yellow onion, a chopped piece of ginger (about the size of your thumb) and a habanero pepper with some salt and ground black pepper.  Let that cook down for a bit and add 2-3 tablespoons soy sauce, the juice of 2-3 limes, two flats of ground pork (I prefer pork for this but feel free to substitute beef or turkey) and break up the meat as it starts to cook.  While thats cooking throw 2 cups of peanuts into a food processor or chop them by hand.  As the pork cooks add a bit more soy sauce and lime juice then as everything starts to 'dry out', move the meat to the side and crack 3 eggs on the bare bottom of the pan, break the yolk then let them cook.  When the eggs are almost done, scramble them into the meat.  Shut the heat off, and add two cans of drained white navy beans, about half the chopped peanuts and a large handful of chopped cilantro. Add more fresh lime juice to taste and serve in the center of your table with a plate of washed lettuce leaves, a small bowl of chopped peanuts, lime wedges, slices of jalapeños for the adventurous ones, mung bean sprouts  (if you can get your hands on them) and plum sauce. You should be able to figure out the rest: STUFF, TOP, WRAP AND EAT!

this stuffing may kill you...

 

...but it'll sure be a good time.  Little late for Thanksgiving recipes but this is what we did:  Bacon, sausage and salami, all chopped in bite size pieces and cooked to perfection, then add chopped asparagus (the thicker kind), and mix in enough eggs till they're "swimming."  Spoon this into your turkey and toss the bird in the oven. The mixture will expand in the cavity and will come out PERFECT (or don't bother with the bird and just make the world's unhealthiest omelet).

fresh and healthy meat chili

In a large pot, coat the bottom with olive oil and sautee some chopped onions, carrots, celery, and jalapeños  till they begin to soften.  Throw in a package of ground beef* with a 2 tablespoons or Worcestershire sauce and slowly cook till the meat is no longer pink.  Get a bag of frozen bell pepper strips and trow them in a blender with olive oil, juice from 3-4 limes, garlic and some salt.  Add the blended peppers to the pot with 2 cups of frozen corn.  Let everything get to a light boil and reduce the heat to simmer.  Add a can of drained and rinsed black beans, a can of white beans and a can garbanzo beans to the pot.  Simmer for another 5 minutes and serve warm with cracked black pepper and a lemon wedge.  Fresh herbs always make a nice touch too. 

*I only ever you beef that's been ground in the store.  That way you know its one or two or three pieces of clean meat that get fed by and into a grinder and with no filler.  Prepackaged beef or "hamburger meat" often has filler and is processed in industrial facilities where attention is not always given to cleanliness of the food or equipment.

Repost: Rainbow Bacon

Fun idea, no?  I could see this anywhere from a ridiculous brunch to kids party or pride. 

Reposted from http://bacontoday.com/colored-bacon/

melon, jalapeño, lime, red onion and cilantro salad (or with chicken)

This is hands down one of the best summer dishes you can have.  

Vegan or with lean chicken, this can please anyone. Cut a whole cantaloupe in bite sized pieces, and mix with a large chopped red onion, a few jalapeños (depending how hot you want it), a handful of cilantro, juice of 4 limes (assuming they're large and juicy) salt and black pepper.  If you want it vegan stop here, otherwise pull the meat from a rotisserie chicken or chop a few grilled chicken breasts and mix it all together. DELICIOUS, healthy, sweet, savory, spicy and tangy all in one. 

sicilian sausage over navy beans simmered in beer and fresh vegetables

Was using up some odds and ends I had in the kitchen and invented one of my favorite new dishes.  In a large skillet or saucepan slowly cook 4 links of Sicilian sausage with a red onion, bell pepper and a handfull of chopped porcini mushrooms and lightly season with salt.

After the sausage is browned and ready, remove from heat and set aside (be sure to leave everything else).  Quickly deglaze the pan with half a bottle of beer being sure to catch any bits stuck to the bottom and add 2 12-15 oz cans of white navy beans (or the equivilant of dried navy beans you've soaked over night).  Lower the heat and simmer uncovered for 15-20 minutes until everything has reduces and the beans become a loose mixture instead of a watery stew.  Mix a generous amount of chopped cilantro, move to a large serving plate and add sliced sausage links on top.  This is a fantastic, hearty meal probably best for a nice autumn or winter day- but we still enjoyed it in the dead of summer.