Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post includes Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Enjoy!

ROAST TURKEY PAV

This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”

Time: 35 minutes; Yield: 4 servings

This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.

Ingredients

3 tablespoons grapeseed oil

1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock

Kosher salt

1 white onion, chopped

2 cloves garlic, finely chopped

1 1/2-inch piece ginger, finely chopped

1 serrano chile, seeded and finely chopped

1 beefsteak tomato, chopped

1/3 cup frozen peas (optional)

1/4 teaspoon turmeric

1 1/2 teaspoons garam masala

1 lime, cut into 4 wedges

To Assemble:

4 potato rolls

1 tablespoon unsalted butter, room temperature

Handful of cilantro, chopped

1/4 red onion, finely chopped (about 2 tablespoons)

Preparation

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.

In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.

Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

How does Hot Chocolate Cheesecake sound? Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Christmas recipes, and include Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Enjoy!

ROAST TURKEY PAV

This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”

Time: 35 minutes; Yield: 4 servings

This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.

Ingredients

3 tablespoons grapeseed oil

1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock

Kosher salt

1 white onion, chopped

2 cloves garlic, finely chopped

1 1/2-inch piece ginger, finely chopped

1 serrano chile, seeded and finely chopped

1 beefsteak tomato, chopped

1/3 cup frozen peas (optional)

1/4 teaspoon turmeric

1 1/2 teaspoons garam masala

1 lime, cut into 4 wedges

To Assemble:

4 potato rolls

1 tablespoon unsalted butter, room temperature

Handful of cilantro, chopped

1/4 red onion, finely chopped (about 2 tablespoons)

Preparation

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.

In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.

Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

How does Hot Chocolate Cheesecake sound? Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Turkey - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with turkey, including Baja Turkey Chili and Turkey Meatloaf with Feta and Sun-Dried Tomatoes. Enjoy!

BOSTON TURKEY BURGER

This comes from Diana Adcock on the Genius Kitchen site. Time: 18 minutes; Serves: 4

To view this online, click here.

Ingredients

1 lb ground turkey

1 large egg, beaten

2 green onions, sliced thin

1/2 cup progresso Italian style breadcrumbs

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 tablespoon Dijon mustard

1/4 cup ketchup

1/4 cup whole berry cranberry sauce

4 hamburger buns with sesame seeds

red leaf lettuce

Directions

In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.

Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.

Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.

On the bottom bun place 1 cooked burger, top with the sauce and lettuce.

Serve.

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

BAJA TURKEY CHILI

Recipe Yield: Yield: 24 servings

Source: NDOP

View this online at https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili.

Ingredients

2 tablespoons: olive oil

2 cups: chopped onion

2 cups: chopped celery

2 quarts: pulled or cooked turkey breast, chopped

50 ounces: white kidney beans, rinsed and well drained

44 ounces: white shoepeg corn, undrained

8 ounces: green chilies, chopped

2 quarts: turkey broth

2 teaspoons: ground cumin

3 cups: shredded monterey jack cheese

1 bunch: fresh cilantro sprigs

As needed: tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Fat: 6 g; Sodium: 263 mg; Cholesterol: 37 mg; Protein: 21 g; Carbohydrates: 29 g

COLORFUL TURKEY STUFFED PEPPERS

Yield: 4 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321

View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml

Source: Jennie-O

Ingredients

2 bell peppers, preferably a mix of yellow, green or red

1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt, if desired

1/4 teaspoon freshly ground black pepper

1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice

3/4 cup shredded low-fat Cheddar cheese, divided

paprika, if desired

fresh parsley, if desired

Directions

Heat oven to 375F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in 1/2 cup cheese.

Mound heaping 1/2 cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

This is from Giada de Laurentiis on the Food Network show, Giada at Home.

Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Vegetable cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons whole milk

1/2 cup crumbled feta cheese

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Christmas Recipes - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Christmas recipes, and include Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Enjoy!

ROAST TURKEY PAV

This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”

Time: 35 minutes; Yield: 4 servings

This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.

Ingredients

3 tablespoons grapeseed oil

1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock

Kosher salt

1 white onion, chopped

2 cloves garlic, finely chopped

1 1/2-inch piece ginger, finely chopped

1 serrano chile, seeded and finely chopped

1 beefsteak tomato, chopped

1/3 cup frozen peas (optional)

1/4 teaspoon turmeric

1 1/2 teaspoons garam masala

1 lime, cut into 4 wedges

To Assemble:

4 potato rolls

1 tablespoon unsalted butter, room temperature

Handful of cilantro, chopped

1/4 red onion, finely chopped (about 2 tablespoons)

Preparation

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.

In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.

Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

How does Hot Chocolate Cheesecake sound? Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Christmas Recipes - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Christmas recipes, and include Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Enjoy!

ROAST TURKEY PAV

This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”

Time: 35 minutes; Yield: 4 servings

This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.

Ingredients

3 tablespoons grapeseed oil

1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock

Kosher salt

1 white onion, chopped

2 cloves garlic, finely chopped

1 1/2-inch piece ginger, finely chopped

1 serrano chile, seeded and finely chopped

1 beefsteak tomato, chopped

1/3 cup frozen peas (optional)

1/4 teaspoon turmeric

1 1/2 teaspoons garam masala

1 lime, cut into 4 wedges

To Assemble:

4 potato rolls

1 tablespoon unsalted butter, room temperature

Handful of cilantro, chopped

1/4 red onion, finely chopped (about 2 tablespoons)

Preparation

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.

In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.

Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

How does Hot Chocolate Cheesecake sound? Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Christmas Recipes - Double-Post Monday

Besides being Meatless Monday, it's also time for a Double-Post Monday. Today's double post deals with Christmas recipes, and include Roasted Brussels Sprouts and Butternut Squash with Cranberries and Hot Chocolate Cheesecake. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Enjoy!

ROAST TURKEY PAV

This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”

Time: 35 minutes; Yield: 4 servings

This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.

Ingredients

3 tablespoons grapeseed oil

1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock

Kosher salt

1 white onion, chopped

2 cloves garlic, finely chopped

1 1/2-inch piece ginger, finely chopped

1 serrano chile, seeded and finely chopped

1 beefsteak tomato, chopped

1/3 cup frozen peas (optional)

1/4 teaspoon turmeric

1 1/2 teaspoons garam masala

1 lime, cut into 4 wedges

To Assemble:

4 potato rolls

1 tablespoon unsalted butter, room temperature

Handful of cilantro, chopped

1/4 red onion, finely chopped (about 2 tablespoons)

Preparation

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.

In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.

Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

How does Hot Chocolate Cheesecake sound? Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Turkey - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with turkey, something many of us think of as a Thanksgiving food. But it can be fixed any time of year. Today's offerings include Hearty Turkey Chili and Turkey Meatloaf with Feta and Sun-Dried Tomatoes. Enjoy!

TORRISI TURKEY

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”

Time: 4 hours, plus marinating; Yield: 12 servings

This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.

Ingredients

For Brining the Turkey:

1 cup kosher salt

1 cup sugar

2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze:

8 heads garlic, lightly smashed but intact

4 teaspoons extra virgin olive oil

1/2 cup honey

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon thyme leaves

Preparation

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

THANKSGIVING LEFTOVERS ENCHILADA PIE

This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”

Time: 1 hour; Yield: 6 servings

This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)

Ingredients

3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)

1/4 cup chopped onion

1/2 teaspoon cumin

2 cups leftover cooked turkey, shredded

Kosher salt and fresh ground pepper

8 5-1/2-inch soft corn tortillas

1 (10-ounce) can red enchilada sauce

2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)

1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack

1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes

Preparation

Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.

Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.

Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.

Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.

Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!

MEXICAN TURKEY FRITTATA

This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”

Makes 9 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1339.shtml

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set. Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g

TERIYAKI TURKEY BURGERS

Yield: 6 servings

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

View recipe: http://diabeticgourmet.com/recipes/html/750.shtml

Ingredients

Burger Mixture:

1-1/4 cups sliced fresh mushrooms

1/2 cup sliced scallions

1/2 cup chopped red bell pepper

1-1/4 pounds 95% lean ground turkey

3 tablespoons light (reduced-sodium teriyaki sauce)

1/4 teaspoon ground black pepper

Rest of recipe:

6 canned pineapple rings (optional)

1/4 cup plus 2 tablespoons nonfat or light mayonnaise

1 tablespoon Chinese or honey mustard

6 light wheat or multigrain burger buns

6 slices red onion

6 lettuce leaves

Directions

Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.

Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.

Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.)

Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.

If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.

To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun.

Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.

Nutritional Information Per Serving: Calories: 243; Protein: 24 g; Fat: 5 g; Sodium: 594 mg; Cholesterol: 50 mg; Dietary Fiber: 6.6 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

This is from Giada de Laurentiis on the Food Network show, Giada at Home.

Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Vegetable cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons whole milk

1/2 cup crumbled feta cheese

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.