I had plans to do a Thanksgiving recipe round-up earlier today but with parent-teacher conferences to attend, the kids home from school, and all the cooking and cleaning that needed to happen before tomorrow, a recipe round-up was not in the cards.
I’m guessing that by now, you’re pretty settled on what you’re making tomorrow, so it’s kind of late for a recipe round-up anyway!
In fact, even though Thanksgiving hasn’t happened yet, I see some of my fellow bloggers are already posting their recipes for Thanksgiving leftovers. Kalyn from Kalyn’s Kitchen is way ahead of the game (she’s already posted at least 2 recipes for leftovers to my none) and Elise from Simply Recipes posted this really interesting turkey soup recipe. I am certain there are many many more leftover ideas floating around the blogosphere…and Food52 has an entire contest going on for this theme right now!
So here is my contribution to the pool of turkey leftovers recipes: Turkey Pho.
As you may recall from my first experience making pho, pho (pronounced “fuh”) is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga), seafood, or in this case, turkey (which is definitely not traditional).
Apart from toasting the spices (very important…don’t skip this step), this is very simple to make, particularly if you use store-bought chicken stock. It’s a little austere with just the kale (perfect for the days after Thanksgiving as far as I’m concerned, though), and you are welcome to add additional vegetables. Traditional pho uses rice noodles but I prefer it with cellophane (bean thread) noodles.
This recipe was inspired by Jaden Hair’s recipe for Chicken Pho (if you aren’t familiar with Jaden, she’s the genius behind the blog Steamy Kitchen and the author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner).
Recipe for Turkey Pho
Makes 2 big bowls of soup
* 2 tablespoons coriander seeds
* 4 whole cloves
* 4 whole star anise
* 1 cinnamon stick
* 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
* 1 bunch green onions (green top parts only) chopped
* 1 3-inch chunk of ginger, sliced and smashed with side of knife
* 1 teaspoon brown sugar, or more to taste
* 1 tablespoon fish sauce, or more to taste
* 1-2 cup kale, chopped into bite-sized pieces
* 1/2 pound leftover turkey breast, shredded
* 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
* 1-2 tablespoon cilantro, chopped- for garnish (optional)
* 1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
* 1/2 lime, cut into wedges
* Sriracha chili sauce to taste
1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
2. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
5. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
6. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
7. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
The first time I made Indian Pudding was for dessert last Thanksgiving. Because I am serving this pumpkin cheesecake, I decided not to make Indian Pudding again this year. But I love this dessert so much that I made it last week, and I’m sharing it with you now just in case you need another Thanksgiving dessert idea.
If you are curious about the name of this dense and delicious treat, I did a little research and found out that recipes for the baked custard known as Indian Pudding go back several hundred years, but despite the name, it is not a traditional Native American dessert.
It was made by the American colonists, though: it’s a variation on British Hasty Pudding, but made with “local” American cornmeal (hence the name- cornmeal was once known as Indian meal).
My version, which incorporates baked silky sweet potatoes, is fairly simple. It is best when cooked at a low temperature for a long time…about 2 hours. It makes a great dessert for Thanksgiving, and it can be served with a little cream poured on top, or with a scoop of fresh whipped cream, crème fraîche or vanilla ice cream. It is also wonderful plain, and I love it cold for (a decidedly somewhat decadent) breakfast.
Recipe for Indian Pudding with Sweet Potatoes
2 large sweet potatoes
3 cups milk, preferably raw or organic
1/2 cup cornmeal
*2 tablespoons organic butter
*1/4 cup plus 2 heaping tablespoons brown sugar
*1/4 cup molasses
*1 1/2 teaspoon cinnamon
*1/2 teaspoon ground ginger
*1/2 teaspoon nutmeg
*1/2 teaspoon Himalayan or sea salt
*3 eggs, preferably organic and free-range, at room temperature
*1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably organic
1. Pierce the sweet potatoes all over with a fork and wrap them in foil. Bake in a 400°F oven for 1.5 hours. Carefully remove from the oven and allow to cool completely before unwrapping and slicing in half. Reduce the oven temperature to 275°F.
2. Scoop out the sweet potato flesh and place it in a blender with the milk. Blend until smooth.
3. In a heavy pan, heat the sweet potato and milk mixture over medium heat. Add the cornmeal, and, while you stir it with a whisk, bring to a boil. Reduce the heat to low-medium and continue to whisk as you cook for 5-10 minutes, until thickened. Remove from the heat.
4. Add the butter, brown sugar, molasses, spices, and salt. Whisk to blend all the ingredients. Let the mixture cool slightly.
5. In a separate small bowl, beat the eggs. Add about 1/2 cup of the warm cornmeal mixture to the eggs and beat again. Add the tempered eggs to the larger pot of the batter and whisk together to combine.
6. Add the 1/2 cup of cream, half and half, sour cream or creme fraiche and whisk again.
7. Pour the batter into a buttered baking dish and bake at 275°F for 2 hours. Serve warm, alone or with cream or whipped cream, crème fraîche, or ice cream.
More recipes for Indian Pudding:
Indian Pudding from Simply Recipes
Indian Pudding from Yankee Magazine
Durgin-Park Indian Pudding recipe from Roadfood.com
This is my entry for Weekend Herb Blogging, hosted this week by Lynne from Cafe Lynnylu. WHB is managed by Haalo!
It was a pleasure to be the host for Weekend Herb Blogging this week.
Weekend Herb Blogging is a weekly group blogging event that was founded by Kalyn of Kalyn’s Kitchen. WHB is a great way to share recipes about herbs, vegetables, fruits and other plant ingredients. WHB is currently managed by Haalo of Cook (Almost) Anything At Least Once, and next week’s host will be Lynne from Cafe Lynnylu.
I loved getting so many great submissions from around the globe…thanks to everyone for participating! Here is the recipe roundup for weekend herb blogging 210…
We begin with Laurie, who hails from Anchorage, Alaska. She blogs at Mediterranean Cooking in Alaska and featured kale in this lovely Recipe for Kale Puttanesca. Make sure to read her analysis of artisanal vs. “regular” pasta (she recommends artisanal for this dish).
Tigerfish from California runs the blog Teczcape- An Escape To Food and also cooked with kale in a recipe for Chinese-Style Kale Stir-Fry with Garlic. So vibrant…looks delicious!
Marillyn Beard (Costa Rica) of the blog Just Making Noise used beets to make a simple yet gorgeous Classic Beet Soup. So lovely!
Sugar Plum Fairy of the brand new blog Vanilla Strawberry Fields used rosemary to make Herbed Chicken and Squid. Sugar Plum Fairy resides in Goa, India…welcome!
Kalyn from Kalyn’s Kitchen used persimmons for the first time in this Whole Wheat Couscous Salad with Persimmons, Grapes, Green Onions, Mint, and Pine Nuts. Wow, what a combination…
Nate from House of Annie used yams to make these luscious looking honey glazed yams. Nate resides in Sarawak, Malaysia!
WHB First timer Yeoh Cheng Huann from the blog Eat.Read.Live in Singapore sent in this extremely intriguing way to use avocado: an Avocado Shake. Welcome to Weekend Herb Blogging!
Katie from Haslett, Michigan blogs at Eat This and sent us this timely recipe
using cranberries. You can see her beautiful Cranberry Chutney Recipe here.
Janet/Saveur from Tastespace (Toronto, Canada) also cooked with cranberries; she used them in these incredibly yummy-looking Cranberry Orange Scones.
Anna from Morsels & Musings in Sydney, Australia features
parsley in this delectable recipe for Braciole Napoletana. Mmmm…
Mangocheeks from Alottment 2 Kitchen (Scotland) used home grown chives to make great looking Chive Potato Balls.
Cinzia of Cindystar (Lake Garda, Italy) used almonds and pistachios in these gorgeous Almond and Pistachio Biscotti.
The Chocolate Lady of In Mol Araan (NYC) harvested gingko nuts (from in front of her building!) to make these luscious Collard Green with Spices and Gingko Nuts.
Our illustrious weekend herb blogging manager Haalo of Cook (Almost) Anything At Least Once took unbelievable photos of/cooked with peaches in these divine Poached Donut Peaches.
And finally, I used parsnips to make a great fall/winter Parsnip and Apple Soup!