One of the greatest things I'm thankful for this Thanksgiving is that our community’s health is begining to change – thanks to the many organizations that work together to improve quality of life. In the past few months, LiVe has teamed with the Allen County Purdue University Cooperative Extension Service to educate families about healthy food choices.
This summer, Purdue Extension partnered with LiVe for nutritional programs with Fort Wayne Parks and Recreation, Ft. Wayne’s Farmers Market and the Greater Fort Wayne Family YMCA. Together, we are teaching adults and kids about healthy eating and giving them skills to make good food choices.
Learning how to properly fuel our bodies in northeast Indiana and northwest Ohio could lead to an overall improvement in our nation’s health. That’s part of the reason we’re starting a new venture with Purdue Extension, Cooking to LiVe. In the class, students are learning not only how to cook, but that cooking and eating at home results in better health and nutrition, eating less food and spending less on food. This photo is from one of our recent events. You can check out upcoming sessions and registration information on Parkview.com.
Preparing for your Thanksgiving feast
This week, gathered for the Thanksgiving holiday, folks are measuring, chopping, stirring and roasting delicious meals for families and friends. If you are reading this before Thanksgiving day, get the 411 on how to cook that bird safely.
If you want to learn the buzz on "brining" your turkey, Alton Brown, the Food Network® rock star of the perfect turkey, has a plan.
If you are staring down piles of leftover turkey – check out some of these unique recipes, courtesy of Purdue Extension.
Turkey Posole a Ia Guerita
Note: Prepared mole paste, such as Doña María® Mole Verde can be found in most supermarkets. Canned salsa verde also works in this recipe.
For the posole:
1 tablespoon vegetable oil
1 medium white onion, peeled and medium dice
3 medium cloves garlic, coarsely chopped
3 tablespoons green mole paste
1/2 cup salsa verde
1 (28-ounce) can white hominy, drained
4 cups (1 quart) low-sodium chicken broth
8 ounces shredded, cooked turkey - about 1 1/2 cups
For the garnishes:
Thinly sliced green cabbage
Thinly sliced radishes
Thinly sliced avocado
Fried tortilla strips
Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and garlic, and season with salt and freshly ground black pepper. Cook until tender, but not browned, about 6 minutes.
Stir in mole paste and cook until it melts in with vegetables, about 1 minute. Add remaining ingredients, reduce heat to medium, and bring to a simmer. Cook until flavors are melded, about 20 minutes. Season with salt, and adjust flavor as needed. Serve soup with garnishes passed on the side.
Turkey Mulligatawny Soup
2 tablespoons unsalted butter
1 medium yellow onion, medium dice
1 medium Granny Smith apple, peeled, cored and medium dice
1 medium carrot, peeled and medium dice
5 medium garlic cloves, finely chopped
1/4 cup all-purpose flour
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
5 cups turkey stock or low-sodium chicken broth
2 cups diced, cooked turkey
1 1/2 cups cooked basmati rice
1 (14-ounce) can unsweetened coconut milk or light coconut milk
1/4 cup freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
1/2 cup packed fresh cilantro leaves and tender stems, for garnish
Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Saute until apple is tender and onion is translucent, about 5 minutes.
Sprinkle flour, curry powder, garam masala (a blend of ground spices used extensively in Indian cuisine), cumin and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes.
Slowly add stock or broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes.
Add turkey, rice, coconut milk and lemon juice and return soup to a simmer for 10 minutes. Stir in lemon zest, and season with additional salt and freshly ground black pepper as desired. Ladle soup into bowls, garnish with cilantro and serve.
Turkey Pad See Ew
1 (14-ounce) package dried wide rice noodles
1 pound Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, sliced paper thin
2 cups thinly sliced cooked turkey
1/4 cup dark soy sauce
2 tablespoons light soy sauce
4 teaspoons granulated sugar
2 large eggs
Place the noodles in a large heat-proof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice the broccoli on the bias into 1-inch thick pieces and blanch by cooking in boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside.
Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add the garlic and cook until it just begins to color, about 1 minute.
Add the reserved noodles and broccoli, turkey, soy sauces and sugar and cook until warmed through, about 3 minutes.
Push the noodle mix to one side of the pan and add the remaining 1 tablespoon of oil. Crack the eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix the eggs into the noodles and serve.
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