Uh Oh!!!! Leftovers!!!

They're there, lurking in your fridge, waiting for you behind that yogurt and diet soda. What are these scary little critters?

Leftovers!

Yup, every household that has cooked yesterday shoudl have a half gravy boat left and the remains of Mr Tom Turkey. There also may be a few ice cold Brussels sprouts and some mushy yams to deal with as well. Don't despair. There are a ton of ways to despose of your feast.

I'm sure that a few thousand households across the US are eating hot turkey sandwiches today. Good move. Gravy is the first leftover to go and you want to use it up ASAP. Put a different spin on it by using fresh croissants or those lovely yellow egg infused rolls supermarkets and bakeries sell. You can also hea t up your stuffing in the microwave and use it as the base. There's nothing like a cold turkey sandwich either. Try it with a tarragon mayonnaise or even a curry mustard. Of course you can make turkey soup using it for every kind from cream of to noodle.

Vegetables are another detrius of a holiday meal. Luckily you can reheat them in the microwave with some butter or margerine. If you're watching your weight then rehaeat with a few drops of olive oil. If the dish was too bland to begin with, liven it up with some chopped garlic or even better yet- minced scallions. Whole yams can be sliced up and sauteed or even mashed. Turnips can be cubed and then recooked with some olive oil and sea salt.

At this point there should be very little dessert left.Yet there's always that one stray piece of pie left over. Liven it up by a quick microwaving and top with ice cream. You cad some pumpkin pie spice or crushed pecans as toppings.The same treatment goes for any plain or pound cake that happens to be left over too.

Don't be fearful of all those extras left from yesterday. Be creative with them. They'll be gone before you know it.

Happy Thanksgiving

Happy Thanksgiving to all my fellow foodies and Americans overseas and here at home. Be thankful for all that you have in your lives. Remember those who aren't so lucky and include them in your prayers and blessings.

Here in the States we now have a lot be thankful for. We have a new president who will get us out of these messes we 're in. We have food on our tables which many overseas do not have. Most of all we have each other .

Enjoy this day but also give thanks.

Liz

Holiday Feasting

Tomorrow is the day when American foodies go wild and feast like crazy. However there are some parts of the world that also have great dinners, full of delicious meals and sumptuous courses. All account for memorable meals and enjoyable times.

Maybe it's from their Etruscan ancestors or Roman influences but the Tuscans of central Italy know how to put on a good feast. Not only do they have pasta but also roasted boar and piglet to round out the meal. There are also soups and salads as well along with various flatbreads the Tuscani are known for.

On the other side of the world the Indians make luscious feasts too to celebrate weddings. There is always nan, along with a multitude of curries and kabobs. Chicken is done up several ways , in creamy sauces or sometimes grilled. There are Indian sweets to finish the meal off with.

Of course in America we're a country of foodies. We love any opportunity to throw a party whether it's for the Super Bowl or Christmas party. We love our summers of endless barbecues where four or five different meats are grilled or birthday parties where favorite foods are given to the birthday boy or girl , then finished off with a gooey cake. It's just who we are I guess.


Enjoy tomorrow's feasting. Take it easy and savor all that's on your table. Most of all be thankful for what you have.

What Sides Are You On?

Thanksgiving is the time of sides. No, not the faction that you;re with family or friendwise but those extra little side dishes that had flavor to the dinner. Everyone has their favorite from the rich green bean casserole to pearl onions.

What makes a good side? It's a dish that complements the main one, in this case turkey. Green veggies are always a good choice. They are perfect for those watching their weight and aren't filled with calories or fat. You can make everything from collard greens to snow peas. Usually the best way to prepare a holiday side is to just sauteed with some butter or margarine, sea salt and some cracked pepper. You can add a little minced garlic or shredded thyme or oregano. Don't have a side dish that's too overpowering otherwise it will eclipse the main one.

As for potatoes, yes they make wonderful sides. Yet ask yourself do you want to serve them with stuffing and rolls. Homemade mashed ones are 237 calories a serving while baked ones are 290. Add on hefty desserts and you've got yourself a holiday fat explosion. If you;re looking to eat healthy then , stick to cooked carrots or string beans. Still craving taters? Then go with the much healthier sweet ones that come in at only 157 calories without the butter or marshmallow covering.

This holiday , if you can go crazy on all sides. They add to your meal , making the turkey stand out even more.

It's The 200th Column!!!!

Well Foodie Pantry is celebrating its' 200th column today. I've written about almost every cuisine and foodie favorite from absinthe lollipops to my great grandmother's recipes. There's still more to write about that's for sure.

All my loyal readers (and there are all five of you) may have noticed that I've just recently added links to Amazon.com. This amazing site (where I've bought all of my Loreena McKennitt CDs and books)offers one of my favorite coffees, Gloria Jean's (the drink of choice for any aging mall rat like myself). You can also get good cookware at Amazon too, and there are sales as well.

I 'm also toying with the idea to revamp the site. Maybe it's time to get rid of the HoJo colors and think fresh for the New Year. I am also thinking about adding some how to videos and tours of my favorite restaurants and foodie towns. What readers may see is an interview or two with a famous chef. That's would be my coup d'etat for this blog. We'll see.


If you have any ideas or suggestions let me know. Like food, Foodie Pantry could always use a new recipe for success or extra spice for livening up.

Tomorrow it's back to business with an articles on side dishes.

Thanks for your readership.
Liz

Good Gravy!

Another Thanksgiving must is gravy. It's what holds the meal together, complimenting the turkey, stuffing and mashed potatoes. How it's made is usually up to the cook.

Most people prefer a thick gravy , loaded with turkey bits and big on flavor.The best gravy to make is one involving your pan drippings. Add a spring of thyme for more flavor. Start by making a roux with butter and flour, then add turkey or chicken stock (preferably chicken stock since it's sold more readily) and then the pan drippings. Make sure that the roux is stirred together. This is the base and it should be smooth and lump free. Usually the amount of stock is four cup however if you want you can increase or decrease by half a cup to get either a thinner or much thicker consistency.

You can keep leftover gravy for two days after it was initially made. Keep it in the fridge in a small , shallow dish that's covered with Saran wrap or tin foil. when reheating, bring it to a full boil and serve hot over leftovers.

There's nothing like a good gravy with your turkey. It makes the meal memorable and brings a certain oomph to the table.

Good Stuffing

Stuffing is one of the symbols of Thanksgiving. The big bird is nothing without it anyway. There are several different ways to make It.We found that my grandfather's Swabian recipe, from Southern Germany is the best. He got it form his parents who were new to these shores but quick to incorporate it into American holidays.

Stuffing meats have been around since Roman times when even the occasional mouse was stuffed(my cats would love this! Meow!) The English have been preparing it since the 1600's as well as the French who first called it farce or stuffed meat. Stuffing or dressing got a renaissance in 1972 when Ruth Siems,a home economist was able to take breadcrumbs and flavorings and package them in a boxed mix called Stovetop Stuffing. Stuffing went from a once or biannual dish to something that could be made on a weekly basis.

What makes a good stuffing? The bread you put into it. Challah or any egg bread is the best but you can also add rye or pumpernickel for chewiness and more intense flavor.Some add chestnuts or sausage as well for body and flavor. Germans like to use sage in their dressing. This is what I grew up on and it is a wonderful flavor. My family recipe also includes sauteed celery and egg. This last almost makes for a cakelike stuffing that can be cut into squares. It's also easy to reheat int he microwave too.

Stuffing is what makes Thanksgiving hum. Even if you don't like turkey or yams, you;re sure to like stuffing. Who doesn't after all?