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November 28, 2014

Spicy turkey, bell pepper and noodle stir-fry

Spicy turkey, bell pepper and noodle stir fry: make it with leftover turkey and lots of heat.

Two things about our typical Thanksgiving feast contribute to my craving for this particular way to use leftovers: the meal is overwhelmingly brown (turkey, potatoes, gravy, stuffing), and it's overwhelmingly family-friendly and spicy-free. So, after cooking and eating brown food for days, all I want is heat. Spicy heat. Chile pepper heat. And a little bit of bright color. Oh, and noodles. So easy to accomplish with leftover shredded turkey, dried noodles from the pantry, and a few other fridge bits.

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November 5, 2014

Curried butternut squash and apple soup {vegan, gluten-free}

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric. Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

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October 15, 2014

Slow cooker spicy shredded beef with soy, ginger and garlic

Spicy shredded beef with garlic and ginger makes a perfect rice bowl topping.

If there were a contest for Brisket Queen, I'd toss my tongs into the ring. I've shared so many beef brisket recipes with you, starting with my grandmother's brisket, barbecue brisket, Mediterranean brisket, apple cider brisket, hoisin brisket, Pakistani brisket, and Southwestern brisket, that I deserve the title and a sparkly little crown. Just when I thought I'd done it all, however, I remembered this spicy Asian brisket, with soy sauce, ginger, garlic, and chili paste. I make it in the slow cooker, using my new method of cutting the meat into quarters and browning the edges (more pieces, more edges, more wonderful chewy bits when you shred the meat). This is a super-simple, slightly salty, slightly spicy brisket, perfect served on a rice bowl with any steamed vegetables. Crunchy snow peas provide a nice contrast; broccoli, bok choy, or green beans are good, too. If you have a sweet tooth, you can add a spoonful of brown sugar near the end of the cooking. There's sugar in dark soy sauce, and that's plenty for me, but you can (and should) adjust to your own taste.

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October 1, 2014

Pear and pluot chutney with raisins and ginger {vegan, gluten-free}

Turkey and cheese roll-ups with pear and pluot chutney.

In my house, Thanksgiving comes twice a year: once in mid-October, when we celebrate Canadian Thanksgiving with my husband Ted's family, and again in November, when the Americans take their turn. It wouldn't be Canadian Thanksgiving without my sister-in-law's decorated baked potato turkeys, maple-leaf printed napkins, little paper Canadian flags on toothpicks scattered here and there, and moose-shaped cookies. We do love our traditions. Every year, I cook turkey and mashed potatoes and apple pie, and from the harvest from our pear trees, I make mildly-peppery tart chutney to serve alongside the more traditional cranberry sauce. A few weeks ago, I found some wonderful pluots at the market and thought they'd make a sweet counterpart to the pears. A pluot is a cross between a plum and an apricot; sometimes they're sold as plumcots. If you can't find them at your market, substitute ripe plums in this recipe. Chutney, an Indian condiment often served with curries, likes to "bloom" for a few weeks in the refrigerator in order to reach its peak flavor. Make it now, and it will be perfect for whichever Thanksgiving you celebrate. (In the photo above, I've slathered it on a turkey and provolone roll-up.)

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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