Monthly Archives: November 2009

What to do with your Thanksgiving Leftovers

The holidays are upon us and who has money to throw away?  Not me!  So here are a few ideas how to save money by recycling some of your leftover holiday foods into fun meals for your family. This episode was conceived  after speaking with Julie LaFontaine the Executive Director of the Open Door Food Pantry (pictured above, with Lily).  We were talking about what I could do to help spread the message of the Open Door and we came up with this show.

I went to the grocery store and bought the items that will be included in the Thanksgiving meals that are being donated to the Open Door.  I went home, cooked a traditional turkey dinner including turkey, potatoes, squash, carrots, stuffing, gravy, onions and cranberry sauce.  Also in the basket is a 5 pound bag of apples so I had all of that to work with.   And this is what I came up with.

These are the recipes for Inspired Cooking that is airing on Cape Ann TV tonight at 8:30 and again Friday at 4:30 and Sunday morning at 11:30.

Because you will be using your leftovers (and I don’t know how much you have) and I used mine, the quantities are not exact.  Taste what you are putting together, add dash of something here and a little more of something there and you will come up with a fun cost effective meal for your family.

Use these recipes as guidelines to making something terrific!

Squash Custard Pie

1 refrigerated pie crust.
5-6 cups leftover squash and carrots–whatever you do not have, make up the difference with a can of pumpkin puree–if veggies are a little chunky, that’s ok as long you are ok with texture in your pie.
3 large eggs, lightly beaten
1 cup heavy cream
2 tablespoon melted butter
½-¾ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg

Preheat oven to 350 degrees.

Fit crust into deep dish pie plate and crimp edges.

In a large bowl, whisk together the eggs, cream butter, sugar and extract.  Stir in vegetables and season with cinnamon and nutmeg.

Pour filling in to pie crust and bake pie for 45-55 minutes until filling is set and the blade of a knife, inserted into the center of the pie comes out clean.

Allow to cool before slicing.

Oatmeal topped Apple Crisp–serve with ice cream if you have it!

¼ cup flour
¾ cup brown sugar, divided
2 teaspoons cinnamon, divided
½ teaspoon nutmeg
Pinch salt
5-7 cups peeled apples (whatever you have), peeled, cored and sliced
4 tablespoon melted butter, divided
2 cups old fashioned oats (if you have quick oats, use them!)

Spray an 8” x 8” dish with nonstick spray or coat with butter.  Set aside.

Whisk together flour, ¼ cup brown sugar, 1 teaspoon cinnamon and nutmeg and salt and toss mixture with apples.  Pour apples in to prepared pan.

Whisk together oats, melted butter, remaining brown sugar and cinnamon and sprinkle over apples.  Bake in preheated oven for 45-55 minutes until oatmeal is crisp and apples are soft.  Enjoy

Turkey Dinner in a Stuffing Muffin

Cooked Turkey, cut into small cubes
Leftover gravy
Leftover stuffing
Leftover cranberry sauce
Leftover mashed potatoes

Spray 12 muffin cups with nonstick cooking spray and set aside.

Mix turkey and stuffing in a small bowl.  Press  stuffing into bottom and up sides of cups  to make a crust.  Spoon 2 tablespoons  of the turkey and gravy mixture into the stuffing crust.  Place a small slice or tablespoon of cranberry sauce on top of the turkey  mixture.

Place about ¼ cup mashed potatoes in the palm of your hand and form into a patty.  Place the patty on top of the filled stuffing cup.

Repeat using up the remaining leftovers.

Bake in preheated oven for 25-30 minutes until edges are lightly browned.  Remove pan from oven and  allow cups to cool for about 5 minutes before serving.  Remove from pans and serve with additional gravy if desired.

Pulled Turkey Sliders with CranApple Slaw and Crispy Oven Fries

For the sandwiches you will need:

Leftover or fresh small rolls
Turkey, pulled into small pieces
Barbecue sauce

Mix turkey with bbq sauce.  Heat either slowly on the stovetop or covered in the oven at 350 degrees until hot.  Toast the rolls and slather with additional barbeque sauce if desired.  Place warm turkey on the bun and top with the slaw

For the slaw:

Mayonnaise
Leftover cranberry sauce
1 bag cole slaw mix
Apple chunks
Celery seeds, poppy seeds or other spices, if desired
Salt and pepper to taste

In a medium bowl, mix equal amounts cranberry sauce and mayonnaise.  Add seasonings if desired and pour over apple chunks and slaw mix in a large bowl. Stir to combine and add salt and pepper to taste.

For the oven fries:
Uncooked potatoes, cut into steak fry size
Olive oil
Salt and pepper

Preheat oven to 375 degrees.  In a large bowl, toss cup potatoes with a few tablespoons olive oil to coat.  Season with salt and pepper to taste.  Also great with a little garlic powder sprinkled on.

Bake for 35-40 minutes until crisp on one side. Flip fries over and cook for an additional 10 minutes until cooked through.  Enjoy!

And last but not least, Lily in her fabulous hat and chef’s coat.  Let me tell you, this kid can cook!  She came in 4th in an apple pie contest at Brooksby Farm on Sunday–there was no youth category–she competed against the adults!  I am so proud of her!

Concert Saturday Night To Benefit Cape Ann Time Bank


Dear Friends,

I am writing to let you know about a concert happening on Saturday, November 14th.  The Nashville Clippers are a blend of folk, bluegrass, and the best of  Americana country music. Their relaxed style, varied instrumentation, and beautiful harmonies on familiar and obscure songs show their obvious love for the music they play. They’ve performed at the Boston Folk Festival, the Joe Val Bluegrass Festival, coffeehouse venues, and house concerts. Benefit performances have helped collect 800 pounds of warm clothing for needy children and raised money for a fellow performer needing medical treatment.

The concert is a benefit for the Cape Ann Time Bank, a network of people who contribute to each other’s well-being through giving and receiving services.

The concert is at 7:30 p.m. at 222 Eastern Avenue in Gloucester.  Tickets are $10 in advance and $12 at the door.  For tickets and information, contact Jane Keddy at 978-281-5634 or  jkeddy@ymail.com.

Happy Birthday Marines!!!

iwo_7
R 051329Z OCT 09
UNCLASSIFIED//
ALMAR 033/09
MSGID/GENADMIN/CMC WASHINGTON DC DMCS//
SUBJ/UNITED STATES MARINE CORPS BIRTHDAY MESSAGE – 10 NOVEMBER 2009//
GENTEXT/REMARKS/1. UNITED STATES MARINES REPRESENT THE BEST YOUNG MEN AND WOMEN OUR NATION HAS TO OFFER. TO BE A MARINE IS TO BE A MEMBER OF AMERICA’S WARRIOR CLASS – TO BE ONE OF THE FEW WHO STEPS FORWARD WITH THE COURAGE AND CONVICTION TO FACE WHATEVER DANGERS AWAIT. OUR NATION EXPECTS HER MARINES TO BE READY WHEN THE NATION CALLS; TO LEAVE FAMILY AND THE COMFORTS OF HOME BEHIND; TO MARCH INTO BATTLE AND THRIVE UNDER AUSTERITY; AND TO COME HOME UNDER A VICTORY PENNANT.

2. FROM AL ANBAR IN THE WEST OF IRAQ, TO HELMAND PROVINCE IN THE SOUTH OF AFGHANISTAN, OUR CORPS OF MARINES CAN ALWAYS EXPECT TO BE FOUND WHERE THE FIGHT IS TOUGHEST. SUCH IS OUR HISTORY. TODAY, AS WE WRITE THE FINAL CHAPTER ON OUR VICTORY IN IRAQ, WE WILL INCREASINGLY TAKE THE FIGHT TO THE ENEMY IN AFGHANISTAN AND ADD NEW PAGES TO OUR LEGACY IN PLACES CALLED DELARAM, NOW ZAD, AND GARMSIR. ONE DAY, WE WILL RETURN TO OUR NAVAL HERITAGE AND PATROL THE HIGH SEAS WITH OUR NAVY BROTHERS. SUCH IS OUR FUTURE.

3. AS WE CELEBRATE OUR CORPS’ 234TH BIRTHDAY, WE FIRST PAUSE TO REFLECT AND PAY TRIBUTE TO THOSE MARINES WHO HAVE GIVEN THE LAST FULL MEASURE IN DEFENSE OF FREEDOM. WE EXTEND OUR DEEPEST GRATITUDE TO OUR MARINE CORPS FAMILIES – THE UNSUNG HEROES WHO ENDURE HARDSHIP AND SACRIFICE SO THAT WE ARE ABLE TO GO FORWARD AND ACCOMPLISH ANY MISSION. WE EXTEND OUR APPRECIATION TO OUR COUNTRYMEN WHO HAVE ANSWERED OUR EVERY NEED. AND WE CELEBRATE THE MAGNIFICENT MEN AND WOMEN WHO WILLINGLY AND SELFLESSLY CONTINUE TO GO INTO HARM’S WAY TO PROTECT THIS GREAT NATION.

4. TO ALL WHO HAVE GONE BEFORE, TO THOSE WHO WEAR THE UNIFORM TODAY, AND TO THE FAMILIES THAT GIVE US THE STRENGTH TO FORGE AHEAD – I WISH YOU ALL A HEARTFELT HAPPY 234TH BIRTHDAY!

5. SEMPER FIDELIS! JAMES T. CONWAY, GENERAL, U.S. MARINE CORPS, COMMANDANT OF THE MARINE CORPS//

AND THE WINNER IS……………

CONGRATULATIONS TO:

This is it – the vegan safehouse!

    By: Island Annie on November 8, 2009
    at 9:35 pm

    Mom and I had a big time reading all of the captions and had a hard time choosing the winner!  Congratulations Island Annie.  You can respond to this post or send me an email at laurielufkin@yahoo.com to arrange to get your cookies!

    Cured Baby Bird Chillies

    Here are the salt cured baby bird chillies that Jeremy Guyotte has been eating to prepare for the heat in the GMG/Farm Bar and Grille Hot Wing Challenge

    Cured Baby Bird Chillis, originally uploaded by captjoe06.

    These are the same chillies last September growning in the window boxes in front of Passports-

    click for full sized pic

    Note the discernible difference in color.  The curing process brings the heat up two notches at minimum according to my very scientific calculations using pie charts, graphs, test tubes and a baby goat (don’t ask).

    Did You Know-We Update Every Hour On The Hour?

    Did You Know We Update Every Hour On The Hour?

    I know many of you receive all the updates once at the end of the day in an email if you subscribe but if you want to get the latest and greatest as it unfolds you can check this link-

    https://goodmorninggloucester.wordpress.com/

    Every hour from 6AM-5PM there is a new post on the hour every hour.

    SCROO COOKIN!!!!!!

    Udine4less_LOGO2As the title states ” Scroo Cookin”! Prepared meals made fresh daily is todays GMG deal. Scroo Cookin reminds me of waking up on a Sunday morning and smelling the aroma of my mom sautéing the garlic in the oil in preparation for making the Sunday sauce. Thats what you get from Scroo Cookin! Fresh meals prepared daily for your taste buds to take advantage of. Need a quick bite for lunch – then why not grab the coupon below and try one of their many sandwich options. I am actually thinking of trying the Scroo Chicken Salad Wrap today! Nothing like a good chicken salad with grapes….MMMMMM. You can check out their menu by clicking the link below:

    SCROO COOKING MENU

    GMG_Deal Alert

    mainphotoscroocookin

    scroo cookin coupon

    CLICK TO PRINT AND SAVE - YUMMY!!!!

    Open Invitation to Everyone!

    please join us

    for the opening of

    present

    Thursday, November 12

    6-9 p.m.

    196 Main St.

    Gloucester, MA

    with work by:

    Amanda Cook

    Jane Cunningham

    Jessica Demarjian

    Karen Chapin

    Elizabeth Grammas

    Staphanie Mason Thibedeau

    Jill Josephson

    Sharon Lowe

    Jeanne Romansky

    Elizabeth Berthould,

    Twin Lights Pottery

    Melanie Murray-Brown

    Pam Lally

    Chickity Check It!- 2010 Gloucester Fisherman Triathlon

    clcik logo to check out the site

    From Janda-

    Hello everyone,

    The new website for the 2010 Gloucester Fisherman Triathlon is up and running.  Next year’s race date is August 8th and we’re working hard to make this event much bigger and better than the ’09 rendition.  The race course has been redesigned so you can expect a much less congested bike route and a true 5k run.

    For any of you who are planning on racing in the Pro/Elite wave or know someone who is, we’re tentatively looking to add a $4,999 prize purse for next year, with pay out going 5 deep, so spread the word.  This wave will be open to all licensed pros and elite age groupers.  We’d like to attract a high quality field and to turn this event into the most competitive short course triathlon in New England.

    Registration opens on 11/15 so mark your calendars.  I expect the race to sell out before the new year.

    Janda

    http://www.gloucestertriathlon.com/index.html

    Janda Ricci-Munn, CSCS, USA Cycling Level II Coach 8 Orchard Way Gloucester, MA, 01930 PH: 978-283-1034 Web: www.jandariccimunn.com

    Dangerous Dick Low Throws His Hat In The Ring

    Dangerous Dick Low- The First Contestant In The GMG Competitive Eating Series to have corporate sponsorship- backed by Gloucester’s George’s Coffee Shop for The Farm Bar and Grille Hot Wing Challenge.

    If you’re a fan of Dick, or George’s Coffee Shop come down to The Farm Bar and Grille Thursday night at 7:30 to witness the spectacle that is- The GMG/Farm Bar and Grille Hot Wing Challenge.

    If you are a fan of any of our contestants feel free to make up some posters in support of your favorite.  If you make a poster I guarantee I will put your picture in these pages with your poster!

    Click the video-