Namasu

So we've been doing bento (or more like I've been doing bento) of late. Bento means box in Japanese, but its used to refer to lunch boxes. Sometimes they're kawaii (cute) but that's sorta hit & miss at times.

I just made up a batch of Namasu, a salad/pickle of Japanese origin that's made with Daikon & Carrots. It involves NO cooking so its actually not hard to make, you just need to make it in advance as it needs a few hours/overnight to set up. It keeps for a week or more so you can make it on the weekend & use it later.



3 Cups Daikon, finely julianned
1 Cup Carrot, finely julianned
1 Tbs Salt (Sea Salt works best)
2 Tbs Sugar
2 Tbs Vineger (rice wine vinegar if you have it)
2 Tbs Lemon Juice
*1/2 Cup dried fruit, finely diced (if desired)

Finely julianne the Carrots & Daikon. By finely, I mean as fine as you can do it without cutting yourself. Remember to go WITH the grain of the vegetable for the best crispy taste.

Add the Salt to the julianned veggies. Mix by hand, making sure to work the salt in. Squeeze, by the handful, to remove as much liquid as possible. Once you've drained 1 handful place in a separate bowl. This is the bowl you'll store it in so make sure it has a lid that fits tightly.

This is the amount of liquid I squeezed out by hand so expect a lot of liquid.

Once all the liquid is squeezed out, mix in the sugar, vinegar & lemon juice with the drained veggies. Stir until all the sugar is dissolved. *IF you're using dried fruit NOW is the time to add it. Make sure it is finely chopped, like with a food processor.*

Wrap or cover tightly & store in the fridge for several hours, or overnight for best flavor.

While it technically is a pickle due to the vinegar it shouldn't come out too sour or salty or sweet so you can use it as a regular side dish like a salad if desired.

Butter

Simple, yet tasty.

2 cups Heavy Cream (Whipping Cream)

Place cream in bowl & beat until milk separates and butter comes together, about 10 minutes. You can also use a stand mixer.

Strain out all the buttermilk (& retain for future use!), rinse with cold water, & pack into a plastic container, pressing firmly to release any extra buttermilk.

Can be frozen if desired.

You can purchase special butter presses, though they can get very pricey very quickly. Also, you can chop up herbs, spices, or even use jelly mixed in to the butter (after churning) to make your own special flavors.

Mexican Turkey Soup

Another great use for those Turkey leftovers, or sub chicken if you'd rather.

2 cups cooked Turkey (or chicken) shredded, or cubed
3 medium Tomatoes, chopped
1 medium Onion, chopped
1 can Corn, undrained
1 can Enchilada Sauce (Red or Green)
1 cup Rice, uncooked
1 Tbs Chili Powerder
Powdered Garlic & Onion - to tastes
Salt & Pepper - to tastes

Bring 6 cups water to a boil. Stir in turkey, tomatoes, onion, rice and seasonings. Boil for about 10 minutes, then stir in corn & enchilada sauce. Turn down to simmer & cook another 5 or so minutes.

Top with sliced avocados, shredded cheese, & sour cream. Serve with tortilla chips if desired.

Turkey Cabbage rolls

Left over time again folks.

2 cups shredded, or cubed, cooked turkey
10 fresh cabbage leaves
1 can Chopped Tomatoes (UNdrained)
1/s cup Rice
1 med Onion, finely chopped
1/2 cup Cheese, shredded (your choice, but yellows & soft whites work best)
Garlic, Salt, & Pepper to taste
1/2 cup Water

Pre-heat oven to 350F. Bring a pot of salted water to boil. Put in cabbage leaves & boil 2-3 minutes. Drain well.

Mix turkey, rice, tomatoes, cheese & spices in a large bowl. Add water & stir to combine. Spoon 2Tbs turkey mix into each cabbage leaf, tuck sides in & fold top and bottom over (like a burrito). Place in baking dish. Top with remaining turkey mix, & shredded cheese if desired. Bake for 30-35 minutes, until cabbage is tender.

An interesting take on Polish style Cabbage Rolls. Feel free to add more tomatoes, or Ro-Tel but remember not to drain them. The rice will need the liquid to cook in the oven.

Turkey Enchiladas

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

Turkey & Veggie Pasta

This is a great way, of many, to use some of that left over turkey.

2 medium carrots, julianned & cut into 1/2 inch pieces
1/2tsp dried Basil, or 3 sprigs fresh
2 cups cooked turkey, cut into small (1/2 inch or so) pieces
2 8oz packages Fettuccine noodles (or shape of choice)
2 cups fresh mushrooms, sliced
1 cup Peas (canned work well, but fresh is good too)
1Tbs Margarine (or Butter works eve better)
Grated Parmesan (or 'shaky cheese' as the bottled stuff is called in our house)

Boil fettuccine noodles in well salted (or oiled) water for 5 minutes. Add carrot pieces & continue boiling 2 more minutes. Drain well. Add turkey, mushrooms, & peas tossing gently. Stir in butter & cheese, stirring gently to coat. Serve hot with garlic toast for a hearty, warm meal.

Turkey Brine

I use this brine every time I make a turkey. It will, quite literally, fall off the bone, there is no need to 'carve' the bird, only slice the meat after the fact. No dry turkey here, & it freezes incredibly well for later use in soups, pasta recipes & the like.

2 cups Kosher Salt You MUST use Kosher
2 gallons cold water
2 cups hot water (not boiling)
1 10lb bag of ice (unless you're using the fridge to hold the bird)
2 cups brown sugar
3Tbs Garlic Powder
3Tbs Ground Cinnamon (or 3 sticks, crushed)
3Tbs Pepper Corns, rubbed to release flavor (do NOT crack)
3Tbs Cocoa Powder
&
2Tbs Chili Powder
OR (NOT both)
4-6 Sprigs Fresh Rosemary, Basil, & Thyme (or 2Tbs each, dried)
Thawed or Fresh Turkey (whole or breast)

Dissolve the salt in the hot water. Add the cold water. Add all spices & seasonings, stirring well to mix into the water & ensure salt is dissolved. If brining in the tub, or ice chest add the ice. Ensure turkey is thawed, if previously frozen, & all gizzards/neck/gravy packet is removed (store for later use if you want). Add turkey & totally submerge.

Allow to brine for at least 8 hours, but 24 hours works best. Rinse turkey, especially cavity, prior to baking or frying as usual.

Don't mix the cocoa/chili & fresh herbs. One or the other is wonderful but the two together are ... um ... 'interesting' shall we say.

I brine my turkey for 24 hours, in an ice chest, in the coldest part of the house. That means the garage, or even back porch if its cold enough. Put a large stone or brick on top to discourage animals if it will be outside, though we've never had issues with it.