Make your leftovers Presidential! Turkey chili at it's finest.

This is a healthy spin on LBJ's family chili recipe that we debuted at Smithsonian Food History weekend with much success. Instead of beef, I used turkey (shredded or ground works) and some zucchini/beans for the vegg. Happy Thanksgiving to you and yours!

Ingredients

  • 4 lb. turkey meat (ground or pulled)
  • 1 large onion, chopped
  • 1 large zucchini, chopped to bite size pieces
  • 1 can kidney beans, drained
  • 2 cloves garlic
  • 1 tsp. dried Mexican oregano
  • 1 tsp. ground cumin
  • 2 tbsp. chili powder
  • 1 12 cups canned whole tomatoes and their liquid
  • 2-6 generous dashes of liquid hot sauce
  • Salt

Instructions

Sauté the meat, onion, zucchini and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, beans, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Salt to taste.

 

Succotash and Green Beans- Oh My!

george washington.jpg

Thanksgiving was made official during the throws of the Civil War. Now maybe this is me getting all EMO but I think it would be a good reminder for us all to explore why we celebrate and Lincoln’s Proclamation from October 3rd 1863 puts it splendidly. (Note: fill in the God references with whatever suits you for maximum effect).

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God.

****

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

President Abraham Lincoln

Now for your required dose of history:  We all know Thanksgiving had been celebrated prior to 1863. The Thanksgiving we all think of was in 1621. The Pilgrims in Plymouth Colony invited the Wampanoag tribe for a three day feast of wild turkeys, duck, venison, lobsters, and a host of other local fare.  Later, George Washington made November 26th a day of thanks, but Jefferson and John Quincy Adams broke the tradition, saying it was a violation of church and state. From that time until Lincoln’s proclamation, Thanksgiving was up to each Governor and most were celebrated in October and November after the harvest. Makes sense.

Sarah Josepha Buell Hale, Editor of Godey’s Lady’s Book, a leading ladies magazine of the mid-19th century, is the true mother of our modern Thanksgiving. Her persistent lobbying of Lincoln to make the day official paid off and here we are. Now when it comes to the menu, turkeys been a constant but the sweets and sides were ever-changing. We have chosen some favorites throughout the years, which are easy to make and budget friendly. They all come from a different Presidential eras, marking trends of that time. Only thing that’s not on the menu: hatorade.

Happy Thanksgiving to you and yours,

Ailsa

Succotash from Benjamin Harrison’s time

One pint green Lima beans, one – half dozen ears corn grated, one-half pound salt pork; freshen the pork a little; then cook beans and pork together. About one-half hour before serving put in corn. Use no more water necessary.

Mrs. W.C. Wynne- 1891-The Housekeepers Friend-Chicago IL

My Notes:

  • I made mine vegetarian and cooked the beans and corn in salted water. It does not take ½ an hour, try ten minutes and see how you go.
  • Suggested additions: finely chopped red pepper and a good glug of heavy cream. Salt and pepper will be essential.
  • This recipe can be easily doubled or cut in half to fit your needs.

 

String Beans and Peas – Cape Cod Style from Grover Cleveland’s time

Cook beans four hours with salt pork. After they have cooked two hours and a half put peas in on top with a little water. As served add half a cup of cream. Salt and pepper to taste.

Miss M.E. Quigley – 1885- The Web-Foot Cookbook- Portland OR

My Notes:

  • PLEASE DO NOT COOK YOUR BEANS FOR FOUR HOURS. I cooked my green beans (cut in half, ends removed) in salted boiling water. Cook 5-7 minutes. You still want a bit of a bite. Drain.
  • I then cooked my frozen peas (small bag) in salted boiling water. These should only take 5 minutes max. Drain.
  • I got my pork in the form of bacon. In a small frying pan, cook ½  of a large onion(finely chopped) and 4 strips of bacon (chopped) over medium heat. When you start getting some color, add 1 ½ cups of heavy cream and ample salt and pepper.
  • For that extra crunch, mix in some chopped pecans at the end.

 

Posted on November 15, 2016 and filed under sides, thanksgiving.

Thanksgiving with POTUS and FLOTUS....

tgiving.jpg

President 44: Obama

Here we are at the end of our almost year-long journey of squirrel soups, pickled eggs, corned beef, and butter cakes. The palates on Pennsylvania Avenue have been as varied as ours Presidents. Thankfully, we have finally moved past our Colonial obsession with French cuisine to embrace our own American epicurean identity. The Obamas have been the crowning example of this movement.  Sick from the toxic election stew we must continue to slurp down for a couple more days, let’s have one last wholesome meal with the First Family. From next Tuesday on, who knows what will be on the menu.

Though the President has been seen eating pizza, drinking brews, and having the occasional cig, it has been the First Lady’s dedication to a healthy lifestyle that has been the center of the Obama White House culinary legacy.  Her “Let’s Move” initiative, an effort to get kids up and exercising, and the buzz around her thriving White House kitchen garden, have put a refreshing focus on nutritious eating.  The garden has boasted amazing seasonal harvests and includes the first White House beehive, which is home to 70,000 bees. The Obamas give the sweet stuff away to guests and the President even home-brewed a White House Honey Ale with it. When it comes to family meals, the Obamas enjoy salmon and steak with a host of fresh veggies (broccoli is a favorite).  The President’s 2009 inaugural dinner was inspired by Lincoln; a pheasant and duck served with sour cherry chutney. Mario Batali cooked up the last official White House dinner a couple of weeks ago, with beef braciole taking center stage and butternut squash ravioli also making an appearance. For a healthy snack, the President grabs trail mix or nuts. The girls enjoy sushi and the First Lady has a weakness for fries but a dedication to avoiding them. 

For this final installment, I have put together some favorite Presidential fall sides to enjoy with your family. I want to give a big thanks to the team at the Library of Congress (especially Miss Connie Carter) for their help and a big thanks to you, the reader, for cooking alongside me. For those interested in pursuing their own culinary time travel, the LOC has remarkable collections of 19th and 20th century books, magazines, newspapers, and prints which are publically accessible and well worth a look.  The Library’s 9-page Presidential Food: Selected Resource Guide (which is available online) started me rolling, and its knowledgeable culinary historians provided the fuel.   I will continue adding Presidential recipes to my site, www.thecurioustastebud .com, including the favorite dish of the victorious candidate. God Bless the Belly and God Bless the United States of America.

The Obama’s Fall Feast

Fall harvests make for the best time of spreads. Here are some of the Obama family’s favorite sides: roasted sweet potatoes and collard greens. They are adapted from American Grown:  The Story of the White House Kitchen Garden and Gardens Across America Hardcover ,” by Michelle Obama . Her version uses a smoked turkey leg rather than the traditional ham hock. I prefer bacon, though it adds a bit of fat. My changes are in italics. I have found they are best served with a pork loin (which is easy to throw in the slow cooker).

First Lady Collard Greens

My changes are noted in italics

Ingredients

·         4 slices bacon, chopped,

·         1 tablespoon extra-virgin olive oil

·         1 medium onion, finely chopped

·         6-8 cups veggie stock

·         6 cloves garlic, minced

·         2 bunches collard greens, well washed, large ribs removed, torn into bite-size pieces

·         Salt and freshly ground black pepper

·         Hot sauce, for serving

·         Apple cider vinegar, for serving

Directions

·         In a large pot over medium-high heat, add chopped bacon and stir over medium/high heat. There should be enough fat in the bacon, but if not, add a drizzle of olive oil.

·         When the bacon is crispy, remove from the pot and set aside. Keep fat in the pot.

·         Add the chopped onion and garlic and cook until translucent, 5 to 7 minutes. Add the collard greens and 6 cups veggie stock and bring to a boil. Lower the heat and cook for about 40 minutes, uncovered, stirring occasionally. If you need more stock, add when the 6 cups have cooked down.

·         Season with salt and pepper.

·         Serve with your favorite hot sauce and a splash of apple cider vinegar.

Easy Roasted Sweet Potatoes with Goat Cheese

·         2 medium sweet potatoes

·         2 glugs olive oil

·         Salt and pepper to taste

·         2 spring rosemary, chopped

·         2 Tbsp soft goat cheese

Directions

·         Preheat the oven to 400F

·         Peel and chop sweet potatoes into bite sized pieces

·         Toss potatoes in olive oil, cinnamon and rosemary

·         Place in roasting pan and put in oven for 45 mins, turning once.

·         Add goat cheese to top and return to oven for 5 minutes.