Twists on Thanksgiving ideas

This Sept. 21, 2015 photo shows deep dish apple pie in Concord, NH. Apple pie ingredients are few and elemental: apples, of course, along with sugar, flavoring and pie crust. But choosing the right apples is a serious business. (AP Photo/Matthew Mead)



QUICKREAD

CURRIED CHICKEN SALAD

• 1/2 cup mayo

• 1/2 cup Greek yogurt

• 1 apple, peeled/diced small

• 1/2 cup red onion, diced small

• 2 tsp curry powder

• Fresh lemon juice – to taste

• 1/8 tsp sugar

• 2 cups cubed/cooked turkey

• 2 ripe avocados, halved and pitted

• Romaine lettuce

• 2 tomatoes, quartered

• Fresh parsley

Gently combine first eight ingredients. Mix well. Fold in cubed turkey – chill at least 2 hours. Place lettuce leaves on each plate place scooped out avocado halves on top. Top with turkey salad, garnish with parsley sprig and tomato slices. 

Suggestion: Serve with sauvignon blanc and crusty French bread.

HOLIDAY TURKEY SANDWICHES

• 2 slices whole grain bread

• 2 Tbsp. Dijon mustard (yes, 2 tablespoons, trust me)

• 2 Tbsp. citrus cranberry sauce (see below)

• Sliced turkey

Spread bread with mustard/cranberry sauce – add lettuce/turkey.

CITRUS CRANBERRY SAUCE

•12 oz. fresh cranberries

• 1 cup sugar

• 3/4 cup water

• 1 clementine

• 1/2 tsp ground cloves

• 1/2 cup crushed pineapple, drained

• 1/3 cup chopped walnuts

Wash cranberries (drain) and clementine (dry). Cut ends of clementine. Finely chop clementine with peel on. In saucepan, bring water and sugar to boil. Add cranberries, cloves and clementine. Boil over high heat until cranberries burst, stir frequently. Remove from heat, stir in pineapple, walnuts and cinnamon. Cool. Goes with holiday turkey, and then on sandwiches, or ice cream!



As plans for Thanksgiving dinner abound, the leftovers — or “planned overs,” as I call them — are often looked forward to as much as the big meal itself. 

Do you have visions of your favorite turkey sandwiches, salads, soups and more? How about a couple new twists for those leftovers? Timing is everything — my “planned” interview with Connee and Jim Moffatt, who recently launched their newly, self-published cookbook, “The Real Food Cookbook, The Organic and Natural Way to Cook,” brought the new twists and, for me, some delicious tasting, as I learned more about this couple taking on a cookbook challenge in their retirement.

Connee and Jim, originally from Montana, have always loved traveling, especially in the western United States and Canada. Their motto is to eat foods that are organic, natural and locally grown — wherever and whenever they can. They say one of their joys while traveling is eating local cuisine, discovering favorite dishes and then trying to figure out what’s in them and creating their own version and recipes using real food so satisfying and full of flavor that you eat less and enjoy more.

Over the years, friends and family who enjoyed Connee’s culinary skills often suggested she write a cookbook. It was just a thought until the time came when Connee retired from Qwest Communications as a regulatory compliance manager, and Jim, an engineer, retired from US West. After deciding to settle in the Grand Valley, Jim first built their new home. Then they began thinking about a cookbook.

One of the great things they love about living in western Colorado is all the fresh fruits and vegetables, natural and organic meats and local wines the area offers, all of which make for a great cookbook. Retirement also meant more time to travel, taste, learn and meet fascinating and helpful people like one Colorado chef who, when Jim asked if he shared his recipes, quickly walked off, leaving Connee thinking Jim had ticked him off. But he just as quickly returned, handed them his notebook of recipes, a pen and paper to jot down the ingredients so they could create their version and the instructions. Cookbook notes about their travels and sources of inspiration are a great read.

A cookbook note from Connee and Jim: “We had no idea what we were getting into, the valley’s whole community of writers, editors, layout artists, publishers, the Business Incubator Center, and the businesses carrying the cookbook, were so helpful and willing to provide direction and advice. We thank them all.”

Thanks to Connee for permission to include these recipes.

Happy Thanksgiving to you all!


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