I mentioned that one of my Thanksgiving day “strategies” was to keep it to just one day of indulgences, which means no leftovers. Well, this wasn’t 100% true. White meat turkey and cranberry sauce I consider perfectly healthy eats, so today, each of them got to star in their own separate dish.
Banana oatmeal with PB&J + coffee
The “J” was actually cranberry sauce from last night’s Thanksgiving dinner. I could really taste the dried cherries in it today. Delicious!!
For dinner, the turkey leftovers were transformed into Asian wontons, based on the tip from page 74 of the November 2009 Cooking Light issue. I made a mixture of minced turkey, ginger, mushrooms and soy sauce, then Adam stuffed them in Nasoya wonton skins and boiled them in some chicken broth for a few minutes. They were really delicious with TJ’s gyoza sauce (I had about 4 or 5)!
We took the Asian theme a little further and decided to make some hot and sour soup. I followed this recipe from About.com, omitting the pork, the dry lili buds (what are these anyway?) and scallions, used dehydrated black trumpet mushrooms instead of black fungus, 2 cups of chicken broth and 4 cups of water, and a little more rice vinegar than the recipe called for (based on reviewers’ suggestions). I also finished it with 1 teaspoon of chili oil for the whole batch.
This picture doesn’t look like much, but I really felt like I was in a Chinese restaurant, except I’m sure this was way healthier! It tasted very authentic. The whole meal really hit the spot and took care of my Asian food craving that I didn’t even know I had. SO good! I can’t wait to have it again! 😀
Tonight’s dessert was not Turkey day inspired, but is my CEiMB entry for the week. This week we were allowed to pick our own Ellie Krieger recipe to feature, and I decided to finally make this recipe for cherry almond chocolate clusters my sister told me about nearly a year ago! Chocolate, roasted almonds and dried cherries are probably my 3 favorite things in the world, so I can’t believe it actually took me this long to make these. I’m glad I did, because both Adam and I thought they were incredible and I think will be a great treat to have around when that sweet tooth kicks into high gear.
The key is to definitely use high quality chocolate (I used a mixture of organic Green & Black’s espresso chocolate and Scharffen Berger semisweet chocolate) and I guarantee you’ll fall in love. They’re even pretty healthy (dark chocolate has lots of antioxidants!), as long as you can stop at just 1 😉 I’ve been a good girl so far.
I’m loving this super long weekend! What are your favorite ways to enjoy Thanksgiving leftovers? I’m thinking there is a turkey sandwich and maybe cranberry sauce muffins in my future