If you love creative cooking, check out this recipe for a turkey-shaped challah, courtesy of My Jewish Learning and The Nosher. Any challah dough can be used and then it’s shaped/decorated into a holiday bird. 

This has got to be the most unique Thanksgiving food idea I’ve seen in a while. I’m not sure my bread-making skills are up to the task, but I’m impressed just with the idea. Fabulous!

Anyone who enjoys reading about frugal living and cooking needs to check out Imperfectly Frugally, which is an amazing blog. I am constantly impressed and encouraged by Nathalie’s creativity and honesty. There are tons of blogs out there, but hers is definitely worth reading.

A while back I had posted about cabbage. She mentioned making a special salad and when I asked if the recipe was on her blog, she said she would add it—just for me! (Big thanks, dear lady.)

Here is her recipe for an exceptionally tasty Chinese Cabbage Salad:

• 1 head chopped cabbage
• 8 green onions, sliced
• 8 tbsp toasted slivered almonds 
• 8 tbsp toasted sesame seeds 
• 2 packages of Ramen noodles (uncooked, discard the seasoning packet)

Dressing:

• 4 tbsp sugar
• 1 tsp pepper
• 2 tsps salt
• 1 cup  veggie oil
• 6 tbsp rice vinegar
• pinch of garlic

Stir onions and cabbage together. Let stand and keep refrigerated. (Can be done several hours in advance.) When ready to serve, crush Ramen noodles and add to cabbage along with almonds and sesame seeds, then toss with dressing.

This salad is a nice change from the usual coleslaw. It’s great as a side dish, or can be made into a light lunch with some chicken added. Delicious!

As much as I love the taste of Chinese food, I don’t like the huge calorie count, tons of sodium, and grease that comes with it. In an attempt to replicate the flavor and make it healthier, I like to experiment at home with stir fry—especially ones that have chicken.

My recipe for chicken stir fry is quick and yummy. Obviously it’s not as good as takeout Chinese—what is?!—but it’s a nice substitute. (It’s also cheaper and can be made at home.) To keep it somewhat authentic, a good amount of oil is need. For occasional use, this is ok, but I wouldn’t make a habit of it. I use sesame oil, but olive or veggie oil can be used if you don’t keep sesame on hand.

To make Chicken Stir Fry, you will need:

• 1-lb chicken tenderloins (plus flour/egg to dredge)
• 1/2 white onion, sliced
• 1/2 box spaghetti 
• 2 cups broccoli florets
• 3 tsp sesame oil

For the sauce:

• 2 tbs of soy sauce
• Juice of an orange
• Clove of crushed garlic
• 1 tsp ginger
• 1 tbs cornstarch, dissolved in water

Start by boiling pasta, adding broccoli for the last 3 minutes. Drain completely and put into a large bowl.

Dip the chicken strips in egg and then in flour, set aside. Add 1 tsp oil to a large pan and heat to medium-high; add onions and cook until translucent. Remove onion and mix with the pasta/broccoli. Put remaining oil in pan, then stir-fry the chicken until golden brown, approximately 5 minutes. When chicken is done, remove to pasta bowl. Add every ingredient for the sauce and bring to a boil; when thickened, pour over and mix.

Note: for those who like a lot of sauce, you will need to increase the recipe. I don’t like food swimming in liquid and this is on the drier side.

I love to serve chicken stir fry with green tea, orange slices, and fortune cookies. Kids, in particular, seem to love it (must be the cookies).

What do you do on a chilly, rain day with 10-lbs of potatoes in the kitchen? Make potato soup, of course! I have tried both meat and dairy recipes for this soup and I find that a creamy, dairy soup is better than one made with chicken broth (for me, anyway). My version is thick and rich—more like a chowder—which is why I call it deluxe.

A blender is used, but don’t let that scare you. If you don’t want to use one, a hand masher works, too. I do think it’s worth the extra step because the soup comes out so well. Totally up to you!

To make Deluxe Potato Soup, you will need:

3 cups water
1 cup onion, finely minced
4 cups potatoes, peeled and cubed
1/4 cup butter
1/4 cup flour
salt/pepper to taste
1 tsp parsley
2 cups milk
 

Bring water, onions, and potatoes to a boil. Reduce heat and simmer approximately 10 minutes. Cool until safe to blend, then process half of the mixture until smooth in a blender. (If you want a smooth soup, puree it all; I keep mine chunky). Set aside.

Melt the butter and mix with the flour into a roux, then add milk all at once. Cook and stir over medium heat until thick and bubbly. Stir in reserved potato mixture and stir well to combine everything. I add the spices last.

For the topping:

This is what takes a good soup and makes it great. We like to use shredded cheese and croutons (kind of like French onion soup). So yummy. It’s the best lunch when served with fresh, soft bread or rolls and a green salad.