Turkey and butternut squash tagine

Thanksgiving is a gift to us working cooks, but there comes a point when we open the fridge, see all that leftover turkey, and have to fight the urge to run to the Chinese takeout menu.  Luckily, dressing up the turkey in more exotic flavors that take us away from the traditional realm of the American turkey feast, can do the trick.

I think the strong taste of turkey really takes to heady, spicy flavors.  I had some butternut squash that needed eating, and as I peeled the yellow cubes I thought of those warm spices of Morocco and the southern Mediterranean.  Many of those beautiful stews have apricots or currants, and some olives or preserved lemon to counteract the sweet warmth of the spices and dried fruit.  I thought that apricots would be too sweet with the butternut squash (not to mention monochrome) so grabbed some dried cherries off my shelf.  Some big, fat green olives nestled in the mix completed the dish.

1 medium onion, chopped

1/2 tsp. turmeric

1/2 tsp. paprika

1/2 tsp. cumin

1/2 tsp. cinnamon

1/4 tsp. red chili powder

1 can tomatoes

1/2 C. water

1 small butternut squash

1/2 C. shredded turkey

1/4 C. dried cherries

handful green olives

parsley or mint

Cook onion until soft.  Add spices and heat through for a minute.  Add tomatoes with juice and butternut squash, dried cherries, olives and water.  Cook until squash is tender.  Stir in turkey and heat through.  Top with parsley or mint and a good grind of pepper.  Serve over couscous.

Serves 2.

Grilled mushroom, broccoli and spelt salad

I can't take all the credit for this yummy salad. The original recipe, on which this is based, is from the side of a box of spelt from Trader Joe's, and was so good that my mother had to send the box to me in London. And yes, the original is mighty tasty, but I can't leave a recipe alone so this is my slightly simplified, but still amazing, version of the dish.

Note: the original calls for portobello mushrooms. One of the great marketing coups of our time, portobello mushrooms are nothing but giant -- and far more expensive -- versions of brown button or (crimini) mushroom. The portobello is the little mushroom's fully grown older brother who lives at home and siphons money off his parents. Ahem. If there is a culinary reason to use a portobello, like stuffing or grilling, or using it in a portobello "burger", then by all means buy them instead. If, however, the recipe calls for them to be cut up at all, then there is no reason not to use the smaller and less expensive button.

1 C. spelt

3 C. chicken or vegetable stock

5 T. olive oil

3 T. balsamic vinegar

1 garlic clove, minced

2 fat spring onions (or 4 skinny), thinly sliced

1/4 C. dried cherries, chopped

1/2 C. toasted cashews, chopped

2 C. sliced brown mushrooms

2 C. broccoli, chopped into small florets

1/2 C. fresh parsley, chopped

salt and pepper

Place the spelt and stock in a saucepan and bring to a boil, then lower temperature and let simmer for approximately 20-25 minutes, or until spelt is soft but still chewy and liquid is absorbed. Stir towards the end to prevent the spelt from sticking or burning.

Meanwhile, mix oil, balsamic, garlic, spring onions, cherries, and cashews. Saute the mushrooms until they begin to turn golden and then add to the dressing. Cook the broccoli in the same pan just to soften a bit, if desired.

Add spelt to dressing and vegetables, add parsley, and season to taste with salt and pepper.

Serves 4