Kitchen Conundrum

Thanksgiving Preparation Begins- A Brining Conundrum

by

Today we started the grocery shopping for Thanksgiving. The grocery store was a little crowded, but not overwhelmingly so.  We don’t have so many guests this year but it doesn’t really affect the menu that much. I think I will leave off just two items I usually made- the Cranberry Apple Crumble and (shudder) the Apple Pie. I know, I know, I really should make the Apple Pie. But three pies just seems like a bit of overkill- there will of course be a Pecan and a Pumpkin. Those are traditional to me. We will see how I feel as the week gets on.

Anyway, Thanksgiving snuck up on me this year. I am usually much better at planning and having my entire shopping list in place for one go. I just have been so busy and honestly, so tired lately that I completely waited until right before I went to make my full list- of which I still have a few items left to get this week.

I had grand plans of buying a farm fresh turkey but that didn’t happen. Then I thought I’d just pick up whatever the grocery store had on sale. But then when I got to the store I couldn’t bring myself to buy a bird that wasn’t at least organic. So I passed the $0.59 a pound ones in the freezer case opting instead for the $2.79 a pound organic Bell & Evans fresh turkeys in the refrigerator case.  I spent my time going through each one and chose a nicely proportioned 15 pounder. Not too small and not too large. Of the organic brands, this seemed to be the best  available. I haven’t had one of their turkeys before so I am curious how it will turn out. I do like their chickens so I am guessing it will be close to the same quality. I also love the fact that at 15 pounds, you are actually getting 15 pounds of bird and not an ounce of injected (mystery) liquid. I am perfectly capable of injecting it myself- and I will. Plus, I was thinking of brining it.

But here’s the conundrum- Do I use a dry brine or a wet one?  I really have no idea at this point- but better figure it out quick!

What do you do?  Any suggestions? Favorite recipes?

 

“Build a Better Lunch Box” Recipes

by

If you are looking for something fun and meaningful to do, then you should join Loews Hotels and help kids “Build a Better Lunch Box”.

To celebrate the 20th anniversary of its ground-breaking Good Neighbor Policy, Loews Hotels is helping families “Build a Better Lunchbox” to promote healthy eating habits and raise funds to support projects in local schools.

Beginning on October 24, 2010 at the Loews Regency Hotel in New York City and  running through December 11, 2010 at the Loews Annapolis Hotel, Loews Hotels across the U.S. will host fundraising events where children and parents will have the opportunity to learn how to build a healthier lunch together, and at the same time support community schools through DonorsChoose.org, Loews’ newest charity partner, a web-based not-for-profit that supports local school projects for individual sponsorship.

Loews Hotels has also partnered with Driscoll’s, the nation’s leading producer of fresh berries to develop recipes that focus on variety, balance, nutrition, portion control and that incorporates an added element of fun that all kids love.

Each event will feature chef demonstrations, hands-on food stations to create lunch and special play areas for children.  Also, each child will receive a specially created Loews Loves Kids lunch bag, an organic cotton lunch bag filled with a coupon for a nutritious berry smoothie at a Loews Hotels, healthy lunch and snack recipe cards, fruit-shaped silly bands, crayons and a $20 donation card for DonorsChoose.org.

Here are some recipes to get you started on Building Your Own Better Lunch Box!

Whole Wheat Turkey-Hummus Wrap

Ingredients
1 Large whole wheat tortilla
¼ Cup Hummus (see Hummus recipe)
¼ Cup crumbled Feta cheese
½ heart of Romaine lettuce
1 4 ounce package of sliced turkey

Method
Cut half inch strips of lettuce using all lettuce.
Warm tortilla slightly to make easy to roll.
Spread hummus over half of the tortilla.
Sprinkle feta on top of hummus.
Distribute cut lettuce evenly over hummus and feta.
Place sliced turkey over lettuce.
Roll the tortilla from the edge closest to you half way through, then fold up both ends and roll the rest of the way.
Hummus

Ingredients
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tbsp lemon juice
1 1/2 tbsp tahini
2 cloves garlic, crushed
1/4 tsp of cayenne pepper
1/2 tsp salt
2 tbsp olive oil
1 tsp Chopped parsley

Method

Drain chickpeas saving the liquid from the can aside.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth.
Place in a serving bowl; create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Keep refrigerated.

Very Berry Smoothie

Ingredients
1 ¼ cup Driscoll’s strawberries and blueberries
¾ cup full-fat organic vanilla yogurt
½ cup freshly-squeezed orange juice
1 tablespoon wheat germ
1 tablespoon agave nectar
½ teaspoon vanilla extract

Method
Place all ingredients into a blender.
Whirl until smooth.
Garnish with a strawberry and serve with a fun curly straw. Makes 2 Cups.

Eat-‘Em-Up Fruit Kabobs

Ingredients
1 soft, unsalted pretzel cut into eight (8) cubes
8 cubes smoked Gouda (or a child’s specified favorite!)
8 Driscoll’s strawberries
8 cubes ham (optional)
8 Driscoll’s blackberries
8, 12-inch bamboo skewers

Method
On each skewer, thread one cube of pretzel, cheese, strawberry, ham and blackberry.
Repeat with remaining skewers.
Can be served with various dips, if desired.
Makes 8 skewers.

The next step is to enjoy all these healthy delights and to attend an event in your area!

Find a “Build a Better Lunchbox” event near you:

  •  Loews Regency Hotel (New York, NY) – October 24, 2010
  •  Loews Miami Beach Hotel (Miami Beach, FL) – November 13, 2010
  • Loews Lake Las Vegas (Henderson, NV) – November 6, 2010
  • Loews Portofino Bay Hotel (Orlando, FL) – November 7, 2010
  • Loews New Orleans Hotel (New Orleans, LA) – November 12, 2010
  • Loews Atlanta (Atlanta, GA) – November 13, 2010
  • Loews Coronado Bay (Coronado, CA) – November 13, 2010
  • Loews Philadelphia Hotel (Philadelphia, PA) – November 13, 2010
  • Loews Ventana Canyon (Tucson, Arizona) – November 13, 2010
  • The Don Cesar, a Loews Hotel (St. Pete Beach, FL) – November 14, 2010
  •  Loews Santa Monica Beach Hotel (Santa Monica, CA) – November 21, 2010
  • Loews Vanderbilt Hotel (Nashville, TN) – November 28, 2010
  • Loews Annapolis Hotel (Annapolis, MD) – December 11, 2010

    For more information on local “Build a Better Lunchbox” events visit http://www.facebook.com/LoewsHotel#!/LoewsHotels.

Here are the details for the New York Metro event:

DATE:               Sunday, October 24, 2010
TIME:               11:30am-1:00pm
ADDRESS:       Loews Regency Hotel
540 Park Avenue (at 61st Street)
New York, NY 10065

COST:               $25 for advance RSVPs, $30 at the door (ticket price is for one child, accompanying adults are free)

CONTACT:         To RSVP to the Loews Regency Hotel’s Build a Better Lunchbox contact:  amandavargas@loewshotels.com or 212-339-4013

Go and help not only your kids “Build a Better Lunch Box”, but help schools in your community!