Thanksgiving Twist to This Meal

cooking

Sep 6

Every evening, we are all blessed, or sometimes cursed, with the task of "what's for dinner?" The Master Chef program in the US even has the same challenge - chefs get a mystery basket of ingredients and must prepare a world-class dinner under time constraints and watchful eyes. Last night was a similar adventure for me to put together a meal quickly with minimal ingredients for a guest. Worked late; tired from exercise (2 hours of running, 1 hour swimming); needed to grocery shop like 2 days ago.I had a bag of chopped, roasted turkey meat in the freezer. And rice in the pantry. And enough items in the veggie drawer to make a salad.Since I am now at work on all of our holiday items, thoughts of Thanksgiving popped in my head. So, dinner with a Thanksgiving twist was born.Turkey with rice was made in the rice cooker. It always tastes so wonderful. But it is so, so easy. Pour a few ingredients in a pot, put on the lid and push the cook button.2 cups turkey, cooked and chopped2 cups rice4 cups water1/4 cup chopped red pepper or dried red pepper1/4 cup chopped green onionspices to taste: cumin, chili powder, coriander, granulated garlic, black pepperMeanwhile, I put cornbread in the oven:1 cup milk1/4 cup egg substitute1/4 cup canola oil2 Tbsp sugar1 cup white whole wheat flour1 cup cornmeal1 Tbsp baking powderMix liquid ingredients in a bowl. Then add the dry ingredients and mix well. Pour into a nonstick pan and place in a 350 degree oven for 20 minutes or until firm in center.And cranberries in the microwave:1 bag frozen cranberries1 cup water1 cup Splenda1/2 cup sugarMicrowave on high until tender, about 8 minutes. Chill.And pumpkin pudding into the oven:1 can pumpkin1 can evaporated skim milk3/4 cup Splenda1/2 cup nonfat egg substitute1 Tbsp pumpkin pie spicePour into glass baking pan and bake at 350 for 20 minutes or until firm in the center. Chill and scoop into cups. Top with a little fat-free whipped cream.

turkeydinnerNovember

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Thanksgiving Twist to This Meal

Oven Fries

Cook Now, Eat Later