Fab Food Friday Fotos: Leftover Turkey Recipes, Taco Tuesdae, Chili Con Carne, Coffee Mousse Cake, Indonesian Tempeh with Green Beans, Apple Cinnamon Muffins, & More
Posted By Vicki McClure Davidson on November 26, 2010
FOOD. GLORIOUS FOOD.
The day after Thanksgiving… and it’s FRIDAY!
That means some utterly fab food photographs and several delicious, frugal recipes — included are some quick and easy recipes for leftover turkey.
When available, recipes will accompany the “Fab Food Friday Fotos,” with a guarantee that at least one recipe — most preferably a frugal recipe — will always be included.
Recipe for this thrifty, charming looking Taco Tuesdae provided by Todd Sanders:
In a sundae dish, layer:
– crushed taco shells (Doritos work)
– diced tomato
– taco meat (beef, pork, turkey, and/or chicken)
– shredded cheddar cheese
– a dollop of Daisy
– top with tomato and avocado
Optional: shredded lettuce, hot sauce, chili/jalapeno peppers, anything that the kids will eat (or that hasn’t turned to mush in the veggie drawer)
Photographer Monica wrote:
In Italy we don’t celebrate Thanksgiving (I mean as a national holiday) but since once I celebrate TG with my American family (in Connecticut) I like to share a bit of “thanksgivingness” here in Italy too.
So last Sunday I went to visit my parents and I made a pumpkin pie.
When I sliced the cake I had the idea to make some whipped cream ghosts and take this shot 😮
The fabulous recipe below, provided by photographer/cook SweetLadySweets, for this Cornbread Topped Chili Con Carne is also posted on the website Imagelicious:
I love chili, but surprisingly I only had it a few times in my life. I am not a chili aficionado or purist, I don’t have a favourite recipe, I don’t have any rules about only eating it the next day and/or cooking it in a certain way. It was my first time making chili and I loved it. It was savoury, spicy and, oh, so satisfying. At the beginning I felt like the cornbread topping was overpowering chili, but then after microwaving (yes, I do use microwave from time to time and I am not ashamed to admit it) one of the little pots, the cornbread got steamed a little bit and the combination of soft and a little bit bland cornbread soaked in flavourful chili was excellent. However, the topping can be omitted or even baked separately.
Recipe adapted from Nigella Lawson Feast
For about 8-10 servings.
* Onion – 2 medium
* Garlic – 3 cloves
* Olive oil – 1.5 tablespoons
* Red chili flakes – 1 tablespoon (more or less depending on how spicy you want the final product to be)
* Ground coriander – 1 teaspoon
* Cardamom pods, crushed – 3
* Red pepper – 1
* Ground beef – 700 g
* Chopped tomatoes – 1 can (540 ml)
* Ketchup – 4 tablespoons
* Tomato paste – 4 tablespoons
* Water – 125 ml
* Kidney beans – 1/2 can (200-250 ml)
* Refried Beans with Chipotle – 2 cans (455 ml each can)
* Cocoa powder – 1 tablespoon
* Salt, pepper to taste
* Salt – 3/4 teaspoons
* Cornmeal – 325 g
* All-purpose flour – 2 tablespoons
* Baking powder – 3 teaspoons
* Kefir or Buttermilk – 375 ml
* Eggs – 2
* Maple syrup – 1 tablespoon
* Vegetable oil – 2 tablespoons
* Cheddar, grated – 75 g
– In a processor, finely mince the onion and garlic. Or mince it by hand.
– Heat the olive oil in a very large pan.
– Fry the onion and garlic until they begin to soften.
– Add the red chili flakes, ground coriander, and crushed cardamom pods to the pan, stir.
– Deseed and finely dice the red pepper. Add to the pan.
– Break up the ground beef into the pan and brown it well. Keep turning it to separate while it browns.
– Add the chopped tomatoes, both types of bean, ketchup, tomato paste and water to the meat and onion mixture. Mix well.
– Bring the chili to boil, sprinkle the cocoa powder and stir.
– Reduce the heat and simmer it partially covered for 1.5 hours.
– Careful not to let the chili burn. The mixture has a lot of sugar from tomatoes and ketchup and it tends to burn a little.
– After 1.5 hours, the chili can be cooled and frozen or kept in the fridge overnight.
– Preheat the oven to 220C (430F).
– If chili was chilled, then warm it on the stove.
– Pour the chili into a large ovenproof dish.
– Top the chili with cornbread and sprinkle with grated cheddar.
– Bake for 30 minutes or until the cornbread is risen and golden brown.
– Let cool for a few minutes, serve with sour cream, cilantro, and avocado.
– Combine the salt, cornmeal, flour and baking powder in a bowl.
– In another large bowl, whisk together the buttermilk/kefir, eggs, maple syrup and vegetable oil.
– Pour the wet ingredients into the dry ingredients and stir to combine to get a wet batter.
Recipe for this vegetarian Indonesian Tempeh with Green Beans and Crushed Peanuts dish is also posted on Megabeth’s website, Veggin’:
Indonesian Tempeh with Green Beans and Crushed Peanuts
Original recipe provided by Vegetarian Times, July/August 2009
* 3 tsp. vegetable oil, divided
* 1 8-oz package tempeh (I used a 3-grain flavor)
* 3 T low sodium soy sauce, divided
* 3/4 lb. fresh green beans, trimmed and cut into thirds
* 2/3 cup light coconut milk
* 1 8-oz can sliced water chestnuts, rinsed and drained
* 1 8-oz can sliced bamboo shoots (I added these to the original recipe.)
* 2 T peanut butter
* 3 cloves garlic, minced (1 T)
* 2 T. dark brown sugar
* 1 tsp chile-garlic sauce
* 1/4 tsp ground cloves
* 2 T crushed dry-roasted peanuts
Heat 1 tsp oil in wok or large nonstick skillet over medium heat. Add tempeh and sear 3 minutes on each side.
Add 1/2 cup water and 4-1/2 teaspoons soy sauce. Cook tempeh 5 minutes more, until all liquid has been absorbed, turning occasionally.
Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.
Heat remaining 2 teaspoons oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown.
Add 3 tablespoons water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, bamboo shoots (if using), peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 teaspoons soy sauce, and crumbled tempeh; stir-fry 2 minutes.
Garnish with crushed peanuts.
Description from photographer/cook robtrent:
Salmon burger with mango salsa, avocado, sauteed onions and thinly sliced pears grilled in splashes of pear brandy. Was very tasty.
Recipe for these beautiful muffins, provided by photographer/cook norwichnuts:
Apple Cinnamon Muffins
Recipe is quick and easy to follow.
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 cup raw sugar
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup soy milk
* Replacer for 1 egg, beaten
* 1/4 cup vegetable margarine, melted
* 1 cup apple – peeled, cored and chopped
Preheat oven to 350 degrees.
“Grease” muffin tin.
Mix all the ingredients together then fold in the apples last.
Fill muffin tins and bake 15 minutes or so until browned.
Recipe for this Devil’s Tail Cocktail provided by photographer Andy Perkins:
This one is called the Devil’s Tail. Pour 1 1/2 oz light rum, 1 oz vodka, 1 tbsp lime juice, 1 1/2 tsp grenadine, and 1 1/2 tsp apricot brandy into a blender with 1 cup crushed ice. Blend until smooth. I added a little red food coloring for extra effect. It’s a nice, mild concoction. Very (hic!) drinkable.
Recipe for a frugal, use-up-those-turkey-leftovers gluten-free turkey chili provided at the awesome Elena’s Pantry website… if you’ve not yet checked out Elena’s cooking site, put it on your “must do” list. Guaranteed you’ll love her recipes and food photographs!
Leftover turkey? I opened the fridge this morning and noticed I still had a pile of cooked bird from Thanksgiving. While I am more than happy to have a surplus of food during these times, I must admit, I was perplexed as to what to do with it.
Turkey chili, of course. Here’s a recipe that I threw together, literally, in the crockpot. Feel free to adapt this chili to your liking and make it up as you go along, like I did.
* Leftover turkey meat, white and/or dark
* 4-6 roasted poblano chili peppers
* 2 quarts chicken stock (vegetable stock will work too)
* 2 medium onions, diced
* 3 carrots, diced
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon celtic sea salt
* 1 tablespoon arrowroot powder
* 1 tablespoon water
* 1 tablespoon cilantro, minced
1. In a large crock pot, combine turkey, poblanos, stock, onions, and carrots
2. Allow to cook several hours or overnight
3. Add cumin, oregano, and salt
4. In a small bowl, combine arrowroot and water to make a slurry
5. Stir into crockpot and cook for another 1 hour or until thick
6. Garnish with cilantro
You can use any type of chili peppers that you wish in this recipe, though beware, I would not recommend anything too hot. In terms of the arrowroot, I use it to thicken the soup, though you could definitely go without it or experiment with another thickener of your choosing.
The ice cream scoops in the photo above are, from left to right, yogurt, coconut curry, basil, strawberry, and butter pecan.
Ulterior Epicure’s descriptions of each scoop:
Yogurt: Very creamy and nice and yogurt-tangy. Exactly what I look for in a yogurt ice cream. Excellent.
Coconut Curry: This was my favorite of all the flavors in this tasting. It had the right amount of savoriness. The curry and coconut balanced well – neither trespassing on the other. What I particularly enjoyed was that this ice cream had a very faint bit of salinity – very faint. I don’t know if that’s because it did have a little salt added, or because my tastebuds and brain expected, and therefore built in, a savory component.
Basil: Pretty straightforward high-quality basil ice cream.
Strawberry: Like the basil, pretty straightforward high-quality strawberry ice cream.
Butter Pecan: Probably my least favorite, only because I’m not usually a butter pecan fan. That being said, I didn’t have a problem finishing this scoop.
Outstanding recipe for using leftover turkey, provided by Lynn Gardner on her blog Savory Tart:
Cheesy Turkey Casserole
* 15 oz. jar Classico Four Cheese Alfredo sauce
* 1¼ cups low-fat milk
* 1 cup light Greek yoghurt
* 3 cups uncooked Barilla Piccolini Mini Farfalle pasta
* 12 ounces finely diced cooked turkey meat
* 1 cup leftover cooked sweet corn
* 1½ cups quartered grape tomatoes
* 1 cup shredded Cabot Special Stock cheddar
* Generous shake of McCormick Salt Free Garlic & Herb Seasoning
* Handful of dried parsley
Combine all ingredients; mix well. Place in a 13×9 baking dish, cover, and refrigerate overnight hours.
The next day, preheat oven to 350°F. Bake casserole, covered, for 55 minutes. Remove from oven, stir, and let sit for about 10 minutes. Serves 4-6.
You might think that one cup of cheese isn’t enough to label this casserole “cheesy” and you would be wrong. I promise you, a little Cabot Special Stock cheddar goes a loooong way.
To make this Hummus and Feta Bagel with Fried Onions, photographer/cook Emily Heath offered these directions:
Get the best bagels you can find (preferably traditional Jewish style) and toast both halves. Spread generously with hummus, add thin slices of feta cheese, lots of crispy fried onions and a good sprinkling of parsley. Enjoy!
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Previous Fab Food Friday Fotos posts: