Tuesday, December 3, 2013

Curried Turkey Salad

Thanksgiving dinner is my favorite meal of the year.  I have been menu planning that day, since about 3rd grade (my friends can confirm this), but if I had to load up one more plate of  leftovers I would  lose my mind (or cookies).  Yet, I don't want to waste that delicious bird I labored over.  So for lunch today, I put the turkey to new use and it is DELICIOUS (and wicked protein packed, for those of you who care about that).
 2 cups cooked turkey breast
1 cup full fat Greek yogurt
1 T curry powder
3 T agave nectar
1/4 tsp sea salt
1/4 cup dried cranberries (or raisins)
3 T. finely chopped raw onion

Mix Greek yogurt  (it is already strained, but I set it in a few coffee filters to 
get a bit more moisture off.  For sure use the full fat and Greek yogurt, 
as the lighter versions will make this watery) with the curry powder, agave 
nectar and sea salt.  

Then stir in the turkey (or chicken breast...whatever you have on hand), 
dried cranberries and chopped onion. 

Garnish with sea salt roasted (or raw) cashews and serve on a 
bed of greens or pop it in a sandwich!

YUM!!!  Put those leftovers to work!!!

Monday, December 2, 2013

Cranberry Oatmeal Pan-o-bars

These are so quick and easy and certain to please a crowd.  

Start by making (or buying, I will not judge) cranberry sauce.

In a medium sauce pan over medium/high heat 
1 bag of fresh cranberries (washed)
1 cup water
3/4 cup granulated sugar
1 tsp orange zest
1 medium sweet apple peeled and chunked

Heat until all the berries have popped open and the apples are 
tender.  I make this a day or so in advance.  Cool then store
in the refrigerator until you are prepping the pan-o-bars.

For the ridiculous bars you need:

1 box yellow cake mix (brand doesn't matter, just a box that yields a 9x13 pan)
2 1/2 cups quick oats
3/4 cup butter, melted
1/2 tsp pure almond extract (optional)
1 1/2 cups cranberry sauce 

Preheat oven to 375 and grease and parchment line (leaving parchment "handles" along the long side of the pan, for easy removal after baking) a 9x13 pan

Combine the dry cake mix with the quick oats (I use clean hands to mix).  Add melted butter to the dry ingredients and mix until crumbly.  Measure half of crumble into bottom of pan and press firmly, covering the entire bottom of pan. 

Top the base crust with the cranberry sauce (add a T of water, if the sauce is too thick), spreading evenly.  Leave 1/2 inch space around the edges free of cranberry sauce.

sprinkle the rest of crumble on top of the cranberry sauce and with a flat spatula press firmly (this is why I leave the bit of space around the edges, as the cranberries will push to the edges, when pressing).

Bake 18-25 minutes at 375.  The top will be light brown.

When you remove the pan from the oven set it on cooling rack to cool for an hour.  I then run a knife along the edges of the pan and use the 'parchment handles to life the dessert out of the pan and onto a large cutting board.  I cut to size with a pizza wheel.

 yum yum and yum!!!

**many apologies for the cellphone pics, our camera is in for it's annual cleaning**