Turkey Pot Pie

Our Thanksgiving celebration this year won’t be like any other. No kids or grandkids. No extended family. Just my brother and sister-in-law, who have committed to stay more or less quarantined so the four of us can have as safe a Thanksgiving dinner as possible, distanced even in my house.

Nevertheless, I am still thankful. So far everyone is okay. And although we are sad we won’t all get together, we are all in accord that we remain dug in until it’s safe to do otherwise. We look forward to — maybe Passover?

Still — I will make a more or less classic Thanksgiving dinner. Including roasted turkey, sweet potatoes, baked cranberries, stuffing, Brussels sprouts and pumpkin pie.

And of course there will be more leftovers than usual this year.

So: turkey pot pie is likely to be in the menu soon after the holiday.

Turkey Pot Pie

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 carrots, sliced 1/4-inch thick

• 2 stalks celery, sliced 1/4-inch thick

• 1 cup cut up broccoli (bite-size)

• 1 cup zucchini chunks (bite-size)

• 4 cups chopped cooked turkey

• 5 tablespoons all-purpose flour

• 3 cups chicken stock

• 2 tablespoons chopped fresh dill

• salt and freshly ground black pepper to taste

• pie dough or thawed frozen puff pastry sheets

Preheat the oven to 350 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the carrots, celery and broccoli and cook for 2 minutes. Add the zucchini and turkey and stir to distribute the ingredients evenly. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the dill. Season to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the pie dough or puff pastry. Seal the edges to the dish. Cut 2-3 slits in the crust to allow steam to escape. Bake for about 35 minutes or until crispy and golden brown.

Makes 4 servings

Brussels Sprouts with Shallots and Lemon

I’ve mentioned this before but we talk about it all the time because the outcome could never have been predicted —- when we were first married, Ed told me he hated Brussels sprouts and also, that if I ever made them he would file for divorce.

He was kidding of course.

But I didn't make Brussels sprouts anyway until I got an assignment from an editor to do a food story on -- you guessed it -- and couldn't turn down the opportunity.

In preparation for the article, I experimented with several recipes. My kitchen was laden with pots and pans, all sots of seasonings and of course, a ton of Brussels sprouts. 

Ed liked them all! And from that point on, we became a Brussels sprouts family.

Over the years I've posted recipes for a few of the dishes I've made, including one for Roasted Brussels sprouts with tangerine and hazelnuts, and a salad, which included Brussels sprouts and beets, and of course, a Vegetable Hash.

This vegetable has become such a favorite in our family that a while ago, when one of my grandkids wanted to prepare dinner for her siblings, one of the dishes she chose was roasted Brussels sprouts.

Last time I made Brussels sprouts for dinner I decided on something different. Rather than roast the vegetable whole or as chunks, I decided to shred instead. 

Perfecto!

Not only delicious, but incredibly quick. This recipe finished cooking in about 6 minutes! (You can clean and shred them a day or so ahead.)

Remember this one for Thanksgiving!

Brussels Sprouts with shallots and Lemon

• 2 dozen large Brussels sprouts

• 1 tablespoon lemon juice

• 1 teaspoon grated fresh lemon zest

• 3 tablespoons olive oil

• 2 medium shallots, chopped

• 1 large clove garlic, chopped

• 1/4 cup white wine

• 1/2 teaspoon Aleppo pepper (or use crushed red pepper)

• salt to taste

Trim the Brussels sprouts and shred them either by hand or in a food processor. Place the shreds in a bowl, sprinkle with lemon juice and zest, toss ingredients and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the shallots and garlic and cook, stirring frequently, for 2 minutes. Add the sprouts and cook, stirring frequently, for about 2 minutes. Add the wine, Aleppo pepper and salt. Cook for about 2 minutes or until sprouts are tender but still slightly crispy.

Makes 6 servings

Honey-Spice Sweet Potatoes

It will be a tiny Thanksgiving dinner for us this year. It’s sad. And yet, I am still thankful that my kids and grandkids will celebrate separately and we will FaceTime during the day to send virtual hugs. And we will hope that next year we can go back to the large, crowded, noisy celebrations of days gone by.

Also, I am thankful that my brother and sister-in-law, who live nearby, will have dinner with us, seated far apart.

So, a scaled-down dinner. I know everyone will want sweet potatoes, so here is the scaled-down version of a dish I sometimes serve. It’s enough for 4 or 6 so maybe there will be some leftovers.

Btw, you can set this up ahead and pop it into the oven at the last minute.

Honey-Spice Sweet Potatoes

• 3 medium sweet potatoes

• 1/4 cup honey

• 1/4 teaspoon salt or to taste

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ground ginger

• 1/8 teaspoon freshly ground nutmeg

• 1 teaspoon freshly grated orange peel

• 3 tablespoons orange juice

• 1 teaspoon lemon juice

• 1-1/2 teaspoons cornstarch

• 1 tablespoon water

• 1-1/2 tablespoons vegetable oil, butter, margarine or coconut oil

Peel the sweet potatoes, cut them into chunks and place in a saucepan. Cover with lightly salted water and bring to a boil over high heat. Lower the heat and cook for 15-18 minutes or until the potatoes are fork tender. Drain under cold water and place in a lightly oiled casserole dish. In another saucepan, combine the honey, salt, cinnamon, ginger, nutmeg, orange peel, orange juice and lemon juice. Bring the ingredients to a boil over high heat, stirring occasionally. Mix the cornstarch and water together to form a paste. Spoon the paste into the boiling honey mixture and stir briefly until the sauce thickens. Stir in the vegetable oil. Pour the sauce over the potatoes. Set aside. About a half hour before you are ready to serve the dish, preheat the oven to 375 degrees and bake the casserole for about 20 minutes.

Makes 4-6 servings

Squash Bread with Cranberries

I’m thinking about Thanksgiving even though this year we won’t have our usual family get-together. We all know why. We’re just waiting this whole Covid era out. Then we will have a proper holiday celebration.

But I am roasting a turkey because roasted turkey is one of my favorite things to eat. Unfortunately my daughter, our family carver, won’t be around to slice her perfect slices.

I’m also making my usual baked cranberries, sweet potato casserole and a green vegetable, probably Brussels sprouts.

Not sure I’ll bother with stuffing.

But definitely making this squash bread with fresh cranberries, because it’s rich and gently seasoned and not-too-sweet so it’s perfect with dinner, but also is a good snack or breakfast treat the day after.

Dessert? Probably baked apples.

Squash Bread with Cranberries

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon grated nutmeg

• 1/2 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 3/4 cup brown sugar

• 6 tablespoons vegetable oil

• 2 large eggs

• 1 cup mashed cooked winter squash (such as butternut, acorn, kuri)

• 3/4 cup fresh cranberries

• 1/3 cup water

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set it aside. Beat the brown sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the squash and cranberries and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Mix the water and lemon juice and add it to the batter with the vanilla extract. Stir to blend the ingredients. Pour the batter into the prepared pan and bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely.

Makes one loaf. 

Pumpkin Spice Ice Cream

I’ve been in a pumpkin spice mood. I made some pumpkin spice muffins. And some coffee cake.

But this week it’s ice cream, because, in addition to the yen for pumpkin spice, I’ve been in an ice cream kind of mood lately.

So - pumpkin spice ice cream, a flavor that suits the season and pleases my palate. I served it with dates, which was a delicious combo.

Treat yourself to some. It’s easy to make and because we all might be stuck in for a while maybe you have some time on your hands. It will give you something to do and something delicious to end a meal. Or have as a snack.

If you don’t have an ice cream machine, follow the directions here:

PUMPKIN SPICE ICE CREAM

• 1 cup pureed pumpkin

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/4 teaspoon salt

• 2-1/2 cups cream

• 1 cup brown sugar

• 4 large egg yolks

• 1 teaspoon vanilla extract

Place the pumpkin, ginger, cinnamon, nutmeg, cloves and salt in a bowl and stir the ingredients until thoroughly blended. Set aside. Heat 2 cups of the cream until the liquid is warm and bubbles appear on the side of the pan. While the cream is cooking, place the brown sugar and egg yolks in the bowl of an electric mixer (or use a bowl and hand mixer) and beat for 3-4 minutes, scraping the bowl occasionally, or until light, fluffy and well blended. Gradually add the warmed cream and stir for 1-2 minutes to blend the ingredients thoroughly. Pour the liquid into a saucepan and cook over medium heat, stirring frequently, for about 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat. Stir in the remaining cream, the vanilla extract and the pumpkin mixture. Mix until well blended; refrigerate for at least 2 hours or until chilled. Place in an ice cream maker and churn according to manufacturer’s instructions. When the ice cream has thickened but is still soft, add the cranberry mixture and continue churning until the ice cream is thick. Spoon the soft ice cream into a container. Place in the freezer until very cold and firm.

Makes about 6 cups

Hallowe'en Baked Apple

I’m not expecting too many — maybe no — trick-or-treaters this year. In an ordinary year the whole notion of going out in what usually turns out to be the first of yucky weather of the season to get an overload of junky candy always seemed preposterous to me, but maybe I’m just the Ebenezer Scrooge of Hallowe’en.

This year, during a pandemic, trick-or-treating sounds absolutely nuts.

I am hoping that parents throughout the country will at least take a year off and do something different this Hallowe’en.

Here’s one suggestion — what my parents did, back in the day when trick-or-treating wasn’t a thing.

First, we carved a pumpkin. My mother untangled the inside mess, separated the seeds and roasted them. It’s easy: rinse off the seeds, let them dry (use paper towels to dry them), place them in a small amount of olive or vegetable oil and toss them around, then put them single layer on a cookie sheet (parchment or foil lined helps with cleanup). Sprinkle with salt (herbs or blends such as curry powder or za’atar if you like) and roast in a preheated 375 degree oven for 15-20 minutes or until they are dry and crispy.

Second, my Dad placed coins in three apples (for three kids): one with a quarter, one with a dime and one with a nickel. He put them in a basin of water and we had to dunk our faces in the water and grab an apple with our teeth. One year he didn’t do the apple bobbing thing, he tied apples on strings on a line that he set up in our living room and we had to jump up and grab the apple with our teeth. Obviously the one who got the quarter was overjoyed and I realize that for today’s youngsters a nickel, dime or even a quarter may seem not worth it, but the bobbing or jumping is worth it. Good stuff for the memory bank.

Then we ate. I don’t remember any particular dish but I know it was likely to be baked macaroni. My mother always topped her mac-and-cheese with rice krispies. I tried that on my kids, who gave it a thumbs down, but I’m putting it out there for you anyway (click on the link).

My dad always made his famous hot chocolate.

Boy would I love some of that today.

Dessert? It was likely to be some apple thing my mother cooked up. So. How about some baked apples?

Baked Apples with Orange and Spices

• 4 large baking apples

• half a lemon

• 1/3-1/2 cup raisins

• 2 teaspoons grated fresh orange peel

• 3/4 cup orange juice, apple juice or cider

• 6 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon grated nutmeg

• 1/4 cup water

• 1 tablespoon butter, margarine or coconut oil, cut into 4 pieces

Preheat the oven to 375 degrees. Wash the apples, then remove the core and seeds, leaving about 1/2-inch on the bottom. Peel the apples 1/2 of the way down from the stem end on top, then rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, orange peel, 3 tablespoons of the juice and 2 tablespoons of the maple syrup. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon and nutmeg. Mix the remaining juice, maple syrup and water and pour over the apples. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 

Ruth Bader Ginger Ice Cream

Ok Ben & Jerry’s. You didn’t do it, so I did.

I created Ruth Bader Ginger ice cream.

It’s a brown-sugar based vanilla-ey ice cream loaded with vibrant morsels of crystallized ginger and chewy, sugar coated gingersnap cookies. I used fresh, homemade gingersnap cookies (my recipe includes dark molasses plus cinnamon, nutmeg, cloves and ginger and the cookies are crusted with sugar). But I supposed packaged cookies would be fine.

The notorious RBG will be missed. But you don’t have to miss out on the wonderful ice cream.

Here’s the recipe:

Ruth Bader Ginger Ice Cream

• 4 cups half and half cream

• 3/4 cup finely chopped crystallized ginger 

• 1/2 cup brown sugar

• 1/4 teaspoon salt

• 4 large egg yolks

• 1-1/2 teaspoons vanilla extract

• 1 cup crumbled gingersnap cookies

Heat 2 cups of the cream with the ginger in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the brown sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions. When the mixture is almost completely frozen, add the cookie pieces, stir them in and freeze completely.

Makes about 5 cups

Green Tomato, Grape and Apple Chutney

By some extraordinary piece of luck, every year a tomato plant that I never planted pops up and makes its appearance in my garden.

The plant grows and grows into a jungle with stalks that I hold up with a multitude of stakes and ties. It reminds me of Jack and the Beanstalk (am I dating myself with that one?). And the stalks are loaded, absolutely loaded, with what becomes the sweetest, most delicious cherry tomatoes ever.

I am guessing that the thing grows from a seed or two that must have planted itself from either some other plant somewhere (but not my garden because I don’t have other plants with this variety of tomato) or maybe from the remains of some outdoor patio lunch or dinner at which I served that kind of tomato.

Whatever the reason, the plant comes back every year in the same place, just as thick and fecund as ever.

Nature is glorious.

But of course, after a while the cold weather comes and dozens of tomatoes are still growing and I have to harvest them before the frost. They’re green of course, so, what to do?

In past years I’ve breaded and fried the small green tomatoes. These glorious tidbits are crunchy outside and soft inside and when you bite into them you get a spurt of fresh, tart tomato juice. They are really good as hors d’oeuvre.

I’ve also used the tomatoes to make chutney. I cooked this new version recently, because I had some apples and grapes on hand.

We love chutney as a side relish with roasted meat and chicken. I also serve it on crackers spread with a bit of cream cheese and have used a thin layer on top of cheese to make a super delicious and unusual grilled cheese sandwich.

Green Tomato, Grape and Apple Chutney

• 2 cups green cherry tomatoes, halved (or use chopped green tomatoes)

• 2 cups seedless grapes

• 1 cup raisins

• 2 apples, peeled, cored and diced

• 2 medium yellow onions, finely chopped

• 3 large cloves of garlic, finely chopped

• 1 tablespoon chopped fresh ginger

• 1 cup apple cider vinegar

• 1 cup brown sugar

• 1/2 cup water

• 1 teaspoon kosher salt

• 2 dried chili peppers (or one small chopped fresh chili pepper)

• 2 teaspoons mustard seeds

• 1/2 teaspoon ground coriander

Place the tomatoes, grapes, raisins, apples, onions, garlic, ginger, vinegar, brown sugar, water, salt, chili peppers, mustard seed and coriander in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and cook for 2-1/2 to 3 hours or until very thick.

 Makes about one quart

Quinoa, Turkey and Veggie Stuffed Peppers

My grandma made stuffed peppers for Sukkot. Unfortunately they weren’t my favorite dish because bell peppers and my stomach don’t get along, even when I was a kid.

But I did love what she put on the insides. It was sort of a Turkish-style filling. The family wasn’t Turkish, they were from Romania, which was part of the Ottoman Empire when she was a girl, and a lot of the food she made was influenced by the fabulous cuisine of Turkey.

I realized later in life that using red, orange and yellow peppers made all the difference to my digestive system. They are much easier going down than the green ones my grandma always used! So, I’ve made and enjoyed her recipe from time to time over the years.

But this year I decided on a whole new stuffing based on quinoa instead of rice. It’s nothing like grandma’s but is very tasty and it reminds me of her anyway.

Veggie and Quinoa Stuffed Peppers

• 4 large bell peppers

• 1/4 cup quinoa

• 1/2 cup chicken or vegetable stock or water

• 2 tablespoons olive oil

• 2 chopped carrots

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 1 cup ground veal, beef or turkey

• 2 packed cups chopped spinach

• 1 cup corn kernels

• 2 large eggs

• 2 teaspoons chopped fresh thyme

• Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Cut the top of the peppers to remove about 1/2-inch from the top. Reserve the caps. Reach inside the peppers and remove the stringy flesh and the seeds. Place the peppers open side up in a large pot. Fill the peppers with water, then carefully fill the pot with water to cover the peppers. Bring the water to a boil over high heat. Cover the pan. Reduce the heat to medium. Cook for 3-4 minutes. Remove the peppers with a slotted spoon and let cool. Place the quinoa and stock in a saucepan, bring to a boil over high heat, reduce the heat to low, cover the pan and cook for about 15 minutes or until all the liquid has been absorbed and the quinoa is fluffy. Set aside. Heat the olive oil in a sauté pan over medium heat. Add the carrots, onion and garlic and cook for 3-4 minutes, to soften them slightly. Add the veal and spinach and cook, breaking the meat into smaller pieces, for 3-4 minutes or until no longer pink. Remove the pan from the heat. Stir in the corn and quinoa and stir to distribute the ingredients evenly. Mix in the eggs, thyme and salt and pepper to taste. Spoon equal amounts of the mixture inside the peppers. Cover with aluminum foil and bake for 25 minutes. Remove the cover and bake for another 10-15 minutes or until the peppers are tender.

Makes 4

Greens with Figs and Roasted Hazelnuts

I find it incredibly sad that Ed and I will not be able to host our annual Break-the-Fast. Our group has been gathering together for what seems like forever, and unlike all the other holidays which we celebrate with family, our Yom Kippur break-the-fast included friends from our synagogue and community, people who got together, just for this occasion.

I can’t even remember when we started.

Decades ago.

Not everyone who came had fasted, but we had all done something — skipped breakfast or not had carbs or not had coffee — that reminded us to be mindful about the joy and meaning behind celebrating the new year as well as looking back on what had happened the year before, who we needed to be better to, what we needed to be better at. The Break-the-fast marked a real beginning.

But now we can’t begin because the end of what has brought us to this place doesn’t seem anywhere in sight.

Virtual break-the-fast just doesn’t cut it for me.

I will miss the food too. Our meal is always vegetarian/dairy. No fish because my daughter is allergic. Our must-haves have always been mujadarah, eggplant-mashed potato gratin, my friend Susan’s kugel, a giant challah. And much more, with some changes over the years.

Dessert of course.

But this year it’s just the two of us, so dinner will be salad and roasted salmon.

But ——— even with all the trials and tribulations of the past year as well as the health concerns and social unrest that continue into 5781, I try to be grateful. For my family, friends, my life.

As for food? It will be different this one year. Fortunately, fresh figs are now available! (But only for a short time — one of those get-them-while-you-can items.) Ed and I both love them and I’ve already made several recipes using both green and black figs.

But this salad is the fig dish I’ll be serving post Yom Kippur. It’s easy, festive enough for a holiday meal and easy on the stomach after not eating for a while.

Greens with Figs and Roasted Hazelnuts

• 6 fresh figs

• 2 tablespoons olive oil plus extra for coating the figs

• 3 tablespoons coarsely chopped hazelnuts

• 3 packed cups mixed soft greens such as spinach, frisee, Bibb lettuce, washed and dried

• 2-3 teaspoons white wine vinegar

• salt and freshly ground black pepper

• Parmesan cheese

Preheat an outdoor grill or oven broiler. Brush the figs with a thin film of olive oil and cut them in half. Place them, flesh side down, on a parchment lined baking sheet. Broil for about 5 minutes or until lightly browned. Remove the figs and set them aside. OR: grill them on an outdoor grill. Place the hazelnuts on the baking sheet and broil them for a minute or two to toast them lightly (or bake in a preheated 400 degree oven for 5-6 minutes). Remove the nuts and set aside. Place the greens in a bowl. Pour in the 2 tablespoons olive oil and toss to coat the leaves. Add 2 teaspoons wine vinegar and toss, taste and add the additional vinegar if desired. Add the figs and nuts, toss, taste and add salt and pepper to taste. Grate or shave Parmesan cheese over the greens and serve.

Makes 2 servings