Southwestern Chopped Salad with Vegan Creamy Citrus Dressing

I love Southwestern style chopped salads.  Cool, crisp lettuce.  Tender roasted red peppers.  Charred corn.  Crispy, salty tortilla strips.  Mmmmmmmmm.  My favorite used to be to douse that puppy in a Baja Ranch style dressing (not a health food).  Being dairy free, though, all of those dressings are now forbidden.

I found a great recipe for Creamy Avocado Citrus Salad Dressing over on Dishin and Dishes.  We loved it!  But I decided to make a few tweaks to suit my family's preferences.

Here is my version:

1 ripe avocado
1/2 c apple cider vinegar
1/4 c honey
juice of one lime
1/4 c fresh cilantro
1 clove fresh garlic
1/2 c orange juice
1 t dried oregano
pinch of cayenne pepper
kosher salt and black pepper to taste

Combine all ingredients in a blender and blend until smooth.

I serve this on a salad made of...

Romaine Lettuce

baby spinach

roasted or grilled corn

roasted red peppers

black beans

diced tomatoes

diced cucumber

sliced avocado

chopped cilantro

crumbled tortilla chips

And sometimes, if I'm feeling fancy, tortilla crusted chicken.

Enjoy!

Slow Cooker Chipotle Chicken Lettuce Wraps

It is hot.

Summer in DC has arrived.  The air feels like soup.

I don't mind the heat, but I sure don't want to cook in it.  And I don't relish the thought of standing outside at the grill at the peak time of day for poor air quality.

So I LOVE anything that lets me use my slow cooker but is still a light and summery meal.

This morning, I had some leftover chipotle peppers and decided to play a bit.

First, I browned some ground chicken in a skillet.  Just a little bit.  Just enough to get some color on there.  I moved that to my slow cooker, and added some finely chopped red pepper and red onion.  Once that got a bit of color on it, I poured in crushed tomatoes and stirred it up to get all that lovely brown goodness up off of the pan.  FREE FLAVOR, people!  Plus....it makes cleanup easier.

I made a little sauce in my blender.  I decided to put the garlic in the sauce rather than mincing it by hand because....lazy.  I really hate mincing garlic by hand.  It just makes my hands sticky and annoys me.

The sauce consists of the now-very-flavorful-crushed-tomatoes, some chipotle peppers in adobo sauce, lime juice, garlic, and a splash of liquid.  Beer, chicken stock...whatever you fancy.

I let that all cook together in my slow cooker while I cleaned, played with the kids, and engaged in a naptime Orange is the New Black binge.

At dinner time, we scooped it up with romaine leaves (not a true lettuce "wrap," more of a lettuce "boat").  Topped with fresh cilantro and a squeeze of lime juice, it was heaven on a hot day.

Slow Cooker Chipotle Chicken Lettuce Wraps

1-2 T cooking oil of your choice
1 lb ground chicken or turkey
1 T chili powder
1 t ground cumin
1 t garlic powder
1 t dried oregano
1/4-1/2 c finely chopped red pepper (about one half of a medium sized pepper)
1/4 c finely chopped red onion (about one quarter of a medium sized onion)
1 c crushed tomatoes
2-4 chipotle peppers in adobo sauce (depending on your heat tolerance)
juice of one lime
2 cloves garlic
1 head large-leaf lettuce, such as iceberg
cilantro
kosher salt
black pepper

1.  Preheat your slow cooker.  Season your ground meat with kosher salt.
2.  Over medium heat, warm 1 T oil for a few seconds.  Add the ground chicken or turkey to the pan.  Use a spoon or spatula to flatten it so that you have as much meat making contact with the pan as possible--this will maximize browning (and flavor).  As it browns, gently jab at it with your spatula to break it up a bit.  After 2-3 minutes, turn the meat over in sections.
3.  Sprinkle the chili powder, cumin, garlic powder, and oregano over the turkey and stir to combine.  Allow to cook 1-2 minutes more, stirring constantly.
3.  Add the peppers and onions to the slow cooker.
4.  Pour the crushed tomatoes into the pan, whisking to scrape up any brown bits.  Turn off the heat and allow this to cool a few minutes.
5.  Scrape the tomatoey goodness into a blender or food processor.  Add chipotle peppers, lime juice, garlic, stock and black pepper.  Blend until smooth (if the tomato mixture is still hot, make sure to leave a way for the steam to escape before blending!).
6.  Pour the tomato mixture over the chicken and vegetables and stir to combine.  Slow cook on Low setting 3-4 hours.
7.  Serve on lettuce wraps, over rice or quinoa, or tortillas with chopped fresh cilantro.

An Organized Thanksgiving, Part VI: One Week Prior

We're almost there!  Thanksgiving is coming!
This is the part where I start to freak out and CLEAN ALL THE THINGS.  Company is coming, you know, and I have it in my head that people come to do a white-glove inspection when they visit my home (nobody ever has...yet).

Here is your list of ingredients to pick up one week before the big day.  Remember that there is one final list of ingredients that we will be shopping for on Tuesday or Wednesday of next week.

apples, red (2)

bananas (for dairy free menu. You want these quite ripe--meaning brown and disgusting--by Wednesday)

bacon

carrots

celery

cranberries, fresh (1 bag)

eggs (7) (for regular menu)

ground turkey (one lb)

half and half (one pint) (for regular menu)

lemon (1)

onion, yellow (1)

orange (1)

potato,  russett (1)

shallots (4)

shortening (for regular menu)

sweet potatoes (3 lbs)

turkey or turkey breast (1 lb per person) (if using fresh)

whipping cream (for regular menu)

yukon gold potatoes (5 lbs)

You can buy the brussels sprouts or beans a week ahead, but I prefer to wait until a couple of days before Thanksgiving day so they are really fresh when I serve them

any item from previous lists that you did not already purchase

If you have not already done so, start thinking about table setting.  Take inventory of linens, plates, wine glasses, etc.  Make sure you have enough matching napkins.  Treat stains if needed.  In the past, I've even gone so far as to put sticky notes with the name of each dish on the serving vessel I intend to use for that dish.  If you'd like to create a centerpiece or place cards, start assembling those things.  Just, please, for the love of all things holy, do not refer to this as a "tablescape."

Another thing I like to do at this point is sit down and map out my recipes.  A few years ago (before children, when free time was "a thing") I had some leftover fancy stationery, so I wrote out all of my recipes on those.  I keep them in my homekeeping binder "holidays" section.  The reason I like to have them separate, and on sturdy paper, is because I clip them up on the refrigerator while I cook.  This makes it easy to refer to them, and it makes it easy for me to point any willing helpers in the direction of instructions.  I can easily say, "Sure!  You can help!  Take over the cranberry relish please!"  Even though I have most of these recipes memorized (or I just cook them without recipes), I like to have them written out for this reason.  I also wrote them on A5 paper, rather than on recipe cards, because I was able to use larger handwriting that I can see from the other side of the kitchen.  If you'd like to write out your recipes, this is a good time to do that.  You can even get fancy and laminate them.  

An Organized Thanksgiving, Part IV: Three Weeks Prior

As promised, here is a shopping list so you can start stocking your kitchen for the big day.  

Things you probably already have in your pantry, but may need to replenish:

aluminum foil--a whole bunch

plastic wrap or reusable bowl covers

kitchen twine

roasting tin or aluminum roasting tray

all purpose flour (a bunch)

allspice berries

black peppercorns, whole

bourbon (if using regular menu)

brown sugar

canola oil

cinnamon, ground

dark corn syrup (for regular menu)

ginger, ground/powdered

kosher salt

maple syrup

nutmeg, ground or fresh

olive oil

shortening (for regular menu)

sugar, white granulated

vanilla extract

chia seeds (for dairy free menu)

flax meal (for dairy free menu)

This week, you’ll need to take inventory in your pantry and make sure you have plenty of the afforementioned items.  Then, here is what else you should buy over the next several days:

1 brining bag or large vessel that can hold your entire turkey, submerged

butter (alllll the butter for regular menu)

candied crystallized ginger

chicken stock or broth (24 oz)

cinnamon sticks, whole, (2)

cloves, ground

coconut, shredded--optional

coconut milk (1 can)

evaporated milk (1 can) (for regular menu)

pecan halves

pecans, chopped/pieces

pumpkin puree, 1 can (15 oz)

turkey or turkey breast (1 lb per person) (if you are using frozen, pick that bad boy up whenever the sales look good)

turkey stock

vegetable stock (1 gal)

walnuts (chopped/baking pieces are fine)

yeast (1 packet or 2 ¼ t)

coconut cream (for dairy free menu)

Any other pantry item that needs restocking

An Organized Thanksgiving, Part III: Ingredients

Thanksgiving is three weeks from today.

(Don't panic).

The following is the FULL list of ingredients for both my dairy/egg-free and regular Thanksgiving menus.

I know, this looks like a "butt ton" of ingredients.  It might seem intimidating.  I promise, it's not.

It's a pretty big menu, but worth. every. step.

These are all of the ingredients you will need.  And many of these things are probably already in your pantry.

For both menus, you will also need:
1 brining bag or large vessel that can hold your entire turkey, submerged
aluminum foil--a whole bunch
plastic wrap or reusable bowl covers
kitchen twine
roasting tin or aluminum roasting tray

Thanksgiving  ingredients list, in alphabetical order 

(regular menu)

all purpose flour (a bunch)

allspice berries

apples, red (2)

bacon

black peppercorns, whole

bourbon (for the PIE, silly)

bread of your choice for stuffing (I use Trader Joe’s Shepherd’s Bread)

brown sugar

brussels sprouts

butter (just get a bunch.  Seriously.  You need more than you think.  Stock your fridge/freezer with the stuff).

candied crystallized ginger

canola oil

carrots

celery

cheddar, grated, 2 c (I like to buy a block of white cheddar and grate it myself)

chicken stock or broth (24 oz)

chives (¼ c chopped)

cinnamon, ground

cinnamon sticks, whole, (2)

cloves, ground

coconut, shredded--optional

coconut milk (1 can)

cranberries, fresh (1 bag)

dark corn syrup

eggs, (7)

evaporated milk (1 can)

ginger, ground/powdered

green beans, fresh

ground turkey (one lb)

half and half (one pint)

kosher salt

lemon (1)

maple syrup

mushrooms, fresh wild (8 oz)

nutmeg, ground or fresh

olive oil

onion, yellow (1)

orange (1)

pecan halves

pecans, chopped/pieces

potato,  russett (1)

pumpkin puree, 1 can (15 oz)

red wine (some for cooking, some for drinking, plenty for serving)

rosemary, fresh (at least 5-6 sprigs)

sage, fresh (a good solid bunch)

shallots (4)

shortening

sugar, white granulated

sweet potatoes (3 lbs)

tarragon, fresh or dried

turkey or turkey breast (1 lb per person)

turkey stock

vanilla extract

vegetable stock (1 gal)

walnuts (chopped/baking pieces are fine)

whipping cream

yeast (1 packet or 2 ¼ t)

yukon gold potatoes (5 lbs)

Thanksgiving ingredients list, in alphabetical order 
(dairy free)

all purpose flour (a bunch)

allspice berries

apples, red (2)

bacon

bananas, very ripe (2)

black peppercorns, whole

bread of your choice for stuffing

brown sugar

brussels sprouts

candied crystallized ginger

canola oil

carrots

celery

chia seeds

chicken stock or broth (24 oz)

cinnamon, ground

cinnamon sticks, whole (2)

cloves, ground

coconut (shredded--optional)

coconut cream (1 can)

coconut milk (1 can)

cranberries, fresh (1 bag)

flax meal, if replacing egg

ginger, ground/powdered

green beans, fresh

ground turkey (one lb)

kosher salt

lemon (1)

maple syrup

mushrooms, fresh wild (8 oz)

non-dairy margarine (I like Earth Balance)

non-dairy milk (I use rice milk)

nutmeg, ground or fresh

olive oil

onion, yellow (1)

orange (1)

pecan halves

pecans, chopped/pieces

pumpkin puree, 1 can (15 oz)

red wine (some for cooking, some for drinking, plenty for serving)

rosemary, fresh (at least 5-6 sprigs)

sage, fresh (a good solid bunch)

shallots (4)

sugar, white granulated

sweet potatoes (3 lbs)

tarragon, fresh or dried

turkey or turkey breast (1 lb per person)

turkey stock

vanilla extract

vegetable stock (1 gal)

walnuts (chopped/baking pieces are fine)

yeast (1 packet or 2 ¼ t)

yukon gold potatoes (5 lbs)

Got all that?
Ok

I know that looks like a-ha-loooooot of stuff. Personally, though, I already keep most of that stuff on hand as it is. Things like allspice, cloves, and cinnamon are in constant use in my house and I always have a jar in my pantry or spice cupboard. Chicken stock and vegetable stock we make by the gallon, so I try to always have some in my freezer. It will be much easier to procure a bunch of the canned/non perishable stuff now than to scramble and fight the crowds for it later. Believe me--I ran into a situation once where the grocery store was out of pumpkin puree the day before Thanksgiving. You don't want to go there.

In the next post, I'll give you the list of what you might have on hand already, and what you can start purchasing now. Do yourself a favor and pick up at least most of this list over the course of the coming week. The remaining items will be broken up across the following two weeks and one final "day or two beforehand" shop. Those lists are much smaller, because they don't include a bunch of pantry staple items.

An Organized Thanksgiving, Part II: The Menu

Here's what I serve on Thanksgiving.  I make minor adjustments here and there, but the major dishes remain the same (and are well loved by the company).  This year, there will be a few minor adjustments to accommodate my kids' food allergies (dairy, egg and soy).  I've noted those here.  

Also a minor adjustment: we use the Alton Brown method to brine the turkey, but The Hubs has discovered that he rather enjoys roasting it over his charcoal grill rather than in the oven.  It gives the turkey a phenomenal roasted/smoked flavor and frees up a ton of oven space.  Win-win!

An Organized Thanksgiving Menu

Good Eats Roasted Turkey

Grandpa's Dressing

White Cheddar and Chive Yukon Gold Potatoes*/Whipped Yukon Gold Potatoes

Turkey and Tarragon Gravy

Whipped Sweet Potatoes

Fresh Cranberry Orange Relish

Potato Rolls*/Vegan Crescent Rolls

Roasted Brussels Sprouts with Bacon, Walnuts and Maple Glaze

Green Beans in Brown Butter Walnut Sauce*/Sauteed Green Beans and Shallots

Pumpkin Pie with Vanilla Cinnamon Whipped Cream*/Vegan Pumpkin Pudding with Whipped Coconut Cream

Pecan Pie with Bourbon Whipped Cream*/TBD

*indicates a dish that is being substituted or modified to accommodate food allergies

Coming up tomorrow, the ingredients and shopping lists!

An Organized Thanksgiving: Part I

I love Thanksgiving.

I love any excuse to play hostess.  Or, as The Hubs calls it, "Domestic Goddess-ery."

I used to hate Thanksgiving.  Dry turkey, vegetables from cans, something called "stuffing" that I could only identify as grayish-mush.  Gravy?  Vom.

I thought I didn't like Thanksgiving.  I thought the food was bad, it was a travel headache, and I just wanted to press the fast-forward button to get to Christmas.

Then, I started learning how to cook.  Now, I host Thanksgiving each year, and I love it.  I love the entire process: the shopping, the planning, the preparing, the decorating.  Especially the cooking.

After several years of hosting, I have fine-tuned my menu and preparation process.  Now, I have this Thanksgiving thing down to a science.  In fact, during the last two Thanksgiving days, everything was so well under control that I found myself standing in the kitchen with (get this) nothing to do.  Turkey was roasting.  Rolls were rising.  Everything else was either in the oven or waiting to be put into the oven.  My mum, god love her, does all of the washing up.  I sat down, put my feet up, and had a glass of wine (well, last year it was a glass of sparkling cider as I was pregnant).

"You should write a book," my mother said.  Well, nobody is going to give me a publishing deal (YET).  But I do have a blog.

I'm going to share with you how I plan and prepare my Thanksgiving feast.  I'll share the recipes I use (mine, and those from other sources), my shopping list, and how I map out the preparation to avoid needing a third arm to stir the gravy.  I have a master recipes list, and a master shopping list.  I break the ingredients down based on what can be purchased ahead, and what should be purchased the week of, so I don't have to deal with the epic shopping trip (and epic shopping bill) of buying everything in one go.  Nothing about this is extraordinary, it's just that I've put the time and effort into mapping it all out, and I'm more than happy to share.

Stay tuned.