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The Table
is a meeting
place, a gathering ground, the source of sustenance and
nourishment,
festivity, safety, and satisfaction. A person cooking is a person giving:
Even the
simplest food is a gift.
Laurie Colwin (1944-1992) Author
Turkey Broccoli Hollandaise
1 cup
fresh broccoli florets
1 package (6oz.) stuffing mix
1 envelope hollandaise sauce mix
2 cups cooked turkey or chicken
1 can(2.8 oz) French fried onions
Place I inch of water and broccoli in a saucepan. Bring to a boil. Reduce
heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile,
prepare stuffing and sauce mixes according to package directions.
Spoon
stuffing into a greased 11 in. X 7 in. X 2 in. baking dish. Top with turkey.
Drain broccoli: arrange over turkey. Spoon sauce over top; sprinkle with
onions. Bake, uncovered, at 325F for 25 to 30 minutes or until heated through.
Yield: 6 servings.
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Pepper Power
Peppers add flavor and flair to many cuisines. They’re also nutritional
powerhouses, providing twice as much vitamin C (ounce for ounce) as oranges, a
good supply of beta-carotene and other carotenoids, potassium and fiber.
Brightly colored varieties (both hot and sweet) generally contain the most
nutrients. Sweet peppers are a great snack with hummus, or sliced into a
sandwhich, a salad, sauces and other vegatable dishes.
HEALTHIER SOUPS
Here are some tips from
Allrecipes.com to make your broth based soups even healthier. Use a small
quantity of oil to cook your pre-cooked veggies like onion, celery or carrots.
If the vegetables start to stick to the pan, add a tablespoon of wine, water or
broth to the pan. Brown meats in a separate pan, drain the fat & pat with paper
towels before adding it to your soup.
For lots of flavor add 1 tablespoon miso, fermented soybean paste, per quart of
soup stock, even in vegetarian broths. You can heat your spices in a frying pan
a minute or so before adding at the beginning of cooking. Fresh spices should
be added right before serving.
If your soup calls for heavy cream,
use pureed cooked potatoes instead. Or use a stick blender in a couple cups of
your soup to puree it & thicken the soup. If you are watching your saturated
fat intake you can use a couple of tablespoons of heavy cream in your soup
instead of the whole cup to get the flavor. Heavy cream won’t break, or curdle,
like sour cream or milk. A little can add a lot of flavor.
My mom used to make chicken or turkey broth with the bones and parts then chill
the broth to remove the fat that accumulates on the top. Now we buy broth in a
box. On Thanksgiving I usually have a pot on the stove with the neck, parts,
wings, celery & onions to make broth. A little always goes in the gravy.
Cranberry Sauce
Potato Facts
Most of the nutrients in a potato reside just below the skin layer.
White potatoes were first cultivated by local Indians in the Andes Mountains of
South America.
Yams and sweet potatoes are not the same thing!
A baked potato (with Skin) is a good source of dietary fiber (4 grams).
Potatoes first appeared in Europe in 1586; they made it to North America in
1719.
Thomas Jefferson is given credit for introducing French fries to America.35% of
an adult’s daily requirement of vitamin C can be found in a medium-sized potato.
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