Waldorf Salad With Leftover Chicken or Turkey

Originally when the Waldorf-Astoria's maitre'd hotel, Oscar Tschirky, created the Waldorf salad in 1896 for a New York City charity event, the recipe only contained 3 ingredients: apples, celery, and mayonnaise. Contemporary recipes of what was once a simple salad on a bed of lettuce turned the dish into a light meal by adding either turkey or chicken, grapes (or raisins, or dried cranberries), and walnuts. Some cooks prefer pecans.

Photographed above (with the recipe below) is my version made with Thanksgiving leftovers:

Waldorf Salad

Ingredients

2 cups white meat - turkey or chicken, finely chopped 

2 stalks celery, finely chopped

1 medium apple, finely chopped - A green apple is usually suggested. I had a New York State apple.

1/2 cup of red grapes, finely chopped - Green grapes are used like a green apple to keep the color of the salad green, but I don't care about the color although I do love granny smith apples:).

1/4 cup of walnuts, finely chopped

3 tablespoons of plain Greek yogurt

2 tablespoons of light mayonnaise (Don't use fat-free as it is tasteless.)

1 tablespoon Dijon mustard

Salt and pepper to taste

Directions

1) Using a chef's knife, finely chop the ingredients, one by one, but you can also chop them into larger chunks if you wish. I favor finely chopped to make a creamier salad and sandwich spread that stays on the bread.

2) Add the Greek yogurt, mayonnaise, Dijon mustard, pepper, and taste to determine if you need the salt. I omitted salt because I cooked the bird with salt.

3) Chill and let the flavors marinate before eating as a salad or sandwich between 2 slices of rye or grainy bread.

Bon Appetite!

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Turkey Pot Pies With Leftover Stuffing

Thanksgiving sides are delicious! They can include stuffing (called dressing when not stuffed in the bird), green beans, carrots, brussels sprouts, cauliflower, and potatoes, along with cranberry sauce. It's what we ate. Although we lacked a crowd dining with us, I wouldn't dream of omitting the Turkey stuffing. This year instead of toasting bread and making a pan of cornbread which would make more stuffing than we desire, I used a box of Stove Top Turkey flavored stuffing combined with a box of Stove Top Cornbread stuffing as a starter then added small amounts of grilled sausage, ham, onion, celery, mushrooms, walnuts, hot pepper flakes and dried sage to it. It came out homemade because all you get in a box of Stove Top are the croutons and seasonings. We still had plenty of stuffing! I know just what to do with our Thanksgiving leftovers:

Turkey Pot Pie - Inspired by the recipe off the back of the stuffing box which uses premade and frozen ingredients. We can use our homemade leftovers to make a different meal without really having to cook again!:

Ingredients - already cooked: 

2 cups of leftover stuffing - Mine has tons of onion, celery and sausage.

2 cups of turkey, diced (also works with chicken)

1 cup of cauliflower or broccoli, diced

1/2 cup of green beans, bitesize

1/2 cup of carrots, sliced

2 cups leftover gravy

Directions: 

Mix the vegetables and gravy in a baking dish. Top with the stuffing. Either reheat it in the oven or microwave. If reheating in the oven, brush the bottom of the dish with cooking spray or butter. Because your food is already cooked, it should only take about 15 minutes to reheat in the oven and less time to reheat in the microwave.

Eyeball the amounts of the ingredients. The above is a guide for making 4 servings. Use more gravy if needed, or other vegetable leftovers if you made them. {During the rest of the year, it works well with either leftover chicken or 3 cans of white chicken chunks, a box of stovetop stuffing, and a 14 oz bag of frozen mixed vegetables. If using boxed stuffing, grill and toss in some diced onions and celery.}

You can also prepare the dish for one. Measure out according to appetite and what fits into your bowl, then reheat the single portion in a microwave in about 3 minutes.        

Another leftover we had on Thanksgiving was a bit of an experiment. It's a cherry tart on a digestive biscuit and applesauce crust (as opposed to a gram cracker crust). It has a cinnamon, strudel topping with bourbon-soaked pecans, a few white chocolate chips, dark chocolate chips, and walnuts tossed on top for good measure. (No added sugar in the crust or crumb topping and just enough butter in the topping to get a crumb texture). The only reason I made it was to use a jar of cherries I've had in my pantry for 1 1/2 years. It had to go! I baked it in the oven for about 20 minutes. The tart was sweet from the cherries yet not too sweet to make you feel sick after eating it. Like a healthy cherry Pop Tart!

Do you have a favorite recipe for using your Thanksgiving leftovers?

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Types Of Potatoes

Photos courtesy of Markets at Shrewsbury: Fingerling potatoes. Click the link for more potato facts.

Although I rotate the starches I eat to include whole grains, corn, sweet potatoes, and pasta (as I do within other food groups) in an effort to consume a varied and balanced diet ... it's really white (as opposed to sweet) potatoes I love the most and could eat daily as I never get tired of them! Is my English and German ancestry the reason why?

Russet (or Idaho)

A potato is a tuber root vegetable, a perennial in the nightshade family. There are nearly 4,000 types of potatoes in nature. They are categorized by their content of starchy compounds to solid-to-water ratio and texture. Potatoes are classified as 1) starchy (i.e., mealy or floury), 2) waxy, or 3) all-purpose.  

Below are several varieties of potatoes commonly found at the supermarket: 

1) Starchy potatoes - Have high solids, amylose starch, and low moisture. Russet (a/k/a Idaho potatoes), Goldrush, and Long White are three examples of starchy potatoes. They are good baked, mashed, or fried, mm, like French fries. They pick up moisture and lose their shape when boiled. Personally, I don't think that's a bad thing in a vegetable medley as it thickens the broth! I also like to use Russet in American potato salad mish-mashed with eggs, onions, and celery.

Red potatoes

2) Waxy potatoes - Are high in moisture and sugar, but low in starch (here called amylopectin). Waxy potatoes include red potatoes, fingerlings, new potatoes, golden, and baby potatoes. They hold their shape when boiled, so they work well in soups, stews, and for making scalloped potatoes or German potato salad. Ideally in German potato salad, you slice and hope the slices hold their shape, yet in our family, we use whatever variety of potatoes, waxy or not, we have on hand. We want dishes to be delicious but aren't foodies. A foodie would use the right type of potato.:)

Blue potatoes

3) All-purpose potatoes - Are medium in starch and therefore fall between starchy and waxy potatoes. They are suitable for most recipes as they hold their shape better than starchy potatoes and are good for roasting, making potato salad, pan-frying, boiling in soups, and gratins. You can bake or mash them also, although they are less fluffy than starchy potatoes. Examples include Yukon Gold, White, Blue, and Purple potatoes.

Potatoes are rich in vitamin B6, potassium (in fact higher than bananas), and dietary fiber. What's more, like most brightly colored vegetables Blue and Purple potatoes are packed with antioxidants, containing 2 - 3 times more antioxidants than white potatoes.

Yukon Gold potatoes (left) and white potatoes (right)

Over the years I've leaned towards buying Russet potatoes, but have eaten red, golden, fingerling, white, and blue potatoes. Hey, does a bad type of potato even exist? I volunteer to try as many of the 4,00o potato varieties on earth that come my way!

Yellow potatoes

What's your favorite potato? Our family eats potatoes in one form or another with most of our dinners (over rice, corn, or pasta -- which we eat less often). How about yours?

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Senior Goods That Make Caregiving Easier

As they say in financial journalism today's subject isn't sexy. Still, I want to share a tad of wisdom I've picked up in caring for my senior mamma. It seems to me that 80% of the population are or have been caregivers for elderly family members. I meet them when I'm at the supermarket, hiring vendors, or sometimes sitting in the park, i.e., everywhere I go! I've learned a lot in the nearly 2 years I've stepped into the role. Perhaps in another blog, I'll address a more weighty part of caregiving, thoughts about our county's healthcare system. My mother is lucky, she has excellent coverage, but so many seniors don't! Meanwhile, it's the daily care we must provide so today I'll limit our discussion to --

5 Must-Have Essentials for Seniors to Make Everyday Life Easier for Your Loved One and Yourself (not listed in order of importance):

1) Ensure (as well as Walmart's brand, Equate) Protein Drinks - Although my mother's best meal is breakfast, getting her to eat lunch or dinner is dicey! Every morning she'll have 2 eggs; peanut butter on toasted multigrain bread with a drizzle of honey; a cup of milk; and coffee, which she eats in the late mornings. It's the only real food I can count on her eating. So around 1:30 PM, I give her a vanilla Ensure or Equate protein drink. They are 11 ounces with 30 grams of protein and 1 gram of sugar. Usually, she refuses dinner, instead opting only to drink a cup of milk, but with a good dose of protein early in the day, I don't fret too much. Hey, I can only make food available, the rest is on her! Btw, vanilla is her favorite flavor, so it's what I order.

2) Aloe Vesta Body Wash & Shampoo or its equivalent - 8 ounces (I'd prefer 16 ounces). I squirt a dab of it into her bathwater or a basin for handwashing. It cleans and conditions her skin and scalp without drying the skin. We do raise the wash off with water, but you don't have to, if the patient is bedridden. Many hospitals use it. 

3) Assurance Adult Disposable Panties from Walmart - I realize I'm oversharing, but not only is Walmart's house brand the cheapest in price, but it's also my favorite brand of all the disposables on the market. They are strong and fit like cloth panties, not diapers. The maximum and overnight absorbencies are not bulky and fitted in the leg area. They look comfortable and are invisible under trousers, and except for the material they're made of, not like wearing disposables but real panties.

4) Target's brand, Up & Up Fresh and Clean Cloth-Like Baby Wipes - I buy the 3-pack of 100 count for $5.98. Cheap in the Target store! They come in bigger quantities, but if you are not timely in using them, they'll dry up. So how many are too many in a single purchase? I haven't figured it out yet. I love the botanicals in them, but I'd buy the best-priced wipes with safe ingredients I could find.

5) Washable Waterproof Protective Pads for Beds (or Couches) - Hospitals use these thinner polyester absorbent ones, so that's what I buy. Machine wash and dry. They look good blended into the bedding, not senior or nursing home-ist at all. They are just as absorbent as the 3-layer pads but are lighter and cheaper so I think the better choice.

Senior personal care items can be pricey, but these 5 are affordable and very useful. They're worth every penny! One piece of advice ... you can find many identical senior commodities sold in medical supply pharmacies selling for 1/3 less on Amazon. Always compare with Amazon before pulling the trigger.

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Pilfered From The Internet: Pico De Gallo & Joy Bauer's Buffalo Dip

Photo credit: All over social media - You figure it out.

Recently this recipe popped up on my Facebook feed, piquing my interest and appetite. I must eat some! The Mexican-inspired recipe is all over the internet and seems to have been around since the 1950s so I have no idea who to give credit to, and there's a debate going on that it's plain ole salsa. 

I agree with the camp who thinks the recipe needs lemon juice, salt, and pepper, so below is the recipe I'll make. Be sure to give the recipe that was on my Facebook feed below, over to the right, a glance too. It looks to be one of those dishes everyone can improvise and adjust to his/her own tastes and spice tolerance. I can also see tossing some fresh or frozen cooked corn and/or celery into the mix.

Pico De Gallo

Ingredients:

6 tomatoes - I often buy plum tomatoes so I'll likely use 10 to 12.

3 jalapeno peppers - I like hot (although they will be less hot if you remove the seeds and aren't cooking them). Also, feel free to use fewer jalapenos for milder heat. In variations of this recipe, people substitute banana peppers, poblano chiles, or serrano peppers, listed in order of their hotness. Jalapenos fall after poblano chiles in hotness on the list.

1 large onion, chopped - I'll eyeball the amount as I like onions and might use more.

1 cup cilantro, chopped

5 cloves garlic, chopped, or 1 tablespoon dried garlic

1 tablespoon cumin - I'll reduce the cumin to 1 teaspoon. I like it, but a little goes a long way.

3 lemons or limes, juiced

1 teaspoon salt to start with, then taste if more is needed.

1 teaspoon pepper = 24 turns of the peppermill (or chili powder)

Directions:

1) With a sharp knife, dice all the ingredients medium fine (eyeball them, not too big or too small) and toss them into a mixing bowl. 

2) Spice, mix, and refrigerate until ready to serve.

If you're lucky enough to have a tomato garden, this recipe is for you! You'll know exactly what to do with your abundance of tomatoes in late summer.

After making the Pico de Gallo if you desire to keep it for longer than a week, I suppose it could be tossed into a stockpot to blanch for 5 minutes to can in Mason jars. Although far from an expert, I don't see why not.

Golly, I'd love to dip my spoon into the overflowing jar at the top of the blog! It's waiting to be eaten!!!😋

🌶🍅🍽🍽🍽🍽🌶🍅🍽🍽🍽🍽🌶🍅🍽🍽🍽🍽🌶🍅🍽🍽🍽🍽🌶🍅

This weekend I made Joy Bauer's Buffalo Cottage Cheese Yogurt Dip, a healthy condiment you can use as a vegetable/chip dip, sandwich spread, or to flavor chicken. Usually, I use low-fat mayonnaise, or hummus as a sandwich spread with ham, beef, or turkey, but this is cheaper and packed with protein, so in the future, I might keep a batch of it in the refrigerator. I'll save the more costly hummus for snacking on crackers. If you're curious, Buffalo sauce derives its name from Buffalo, New York.

Buffalo Cottage Cheese Yogurt Dip

Ingredients:

1 cup low-fat cottage cheese

Photo: Joy Bauer's website

1/2 cup non-fat plain Greek yogurt

3 tablespoons hot sauce

2 1/4 teaspoons lemon juice

1 teaspoon smoked paprika

1/4 teaspoon Kosher salt

1/4 teaspoon ground pepper

Optional ingredients - what I added to Joy Bauer's original recipe: 

1 teaspoon dried garlic

1/2 of teaspoon onion powder

a sprinkle of balsamic vinegar, next time I'll use white vinegar

A sprinkle of Worscheshire sauce

A sprinkle of cayenne pepper

Extra salt to taste

Directions:

Toss all the ingredients into a food processor and blend.

I love how healthy the dip is, however, when I tasted it finished, it was too bland. The hint of heat was fine, but to give it more zest I experimented by adding the above optional ingredients. After you make the original recipe, taste and adjust it to your own liking. 

Next time I prepare the dip, I'll replace the lemon juice with white vinegar because it's traditional in real Buffalo sauce. Frankly, Joy's Buffalo dip doesn't taste as good as hummus or low-fat mayonnaise but it's certainly healthy and packed with protein. I think the dip is worth keeping and experimenting with to improve its flavor. Perhaps adding a little low-fat mayonnaise and Dijon mustard or Wasabi or American horseradish to the mix is the answer (reduce if you can't eliminate the mayonnaise).

Now that these condiment recipes are on THE SAVVY SHOPPER we can return here instead of searching all over the internet to make them time and again.

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Making Healthy Pie Crust

I had a jar of Grandma Hoerner's Pecan Pie Filling in my pantry. It has the bourbon, you add the eggs. I bought it at Whole Foods reduced for about $3 dollars before the pandemic ... it was time to use it! I should have made a traditional flaky pie crust but I didn't want to consume the calories of a stick of butter. Since I'd be the only person eating the pie, I decided to play around with trying to make a healthy pie crust. No visitors to worry about feeding it to! I can eat a less-than-perfect dish but have higher standards for what I serve guests.

I'm not unhappy with the results and yet I'm not quite there. What I produced was tasty and editable and I think if I add a little butter and a sprinkle of baking soda to the dough next time I'll get the missing flaky texture. The following is the recipe for the very editable, yet chewy crust with my next attempt's 2 additional ingredients: 

A Healthy Banana Crust For Pies

2 ripe bananas

2 cups whole wheat flour

I think these 2 additions will make a flaky dough:

2 tablespoons ice cold butter, finely diced

1/2 teaspoon of baking soda

 

1) Incorporate all the ingredients and press into a buttered or cooking-sprayed pie pan. I was fine with pressing it flat into a pan. If you wish to roll flat with a rolling pin, just add more flour to counter a sticky dough (and the rustic style:).

2) Bake at 325 degrees F for 15 minutes.

3) Remove from the oven and let it cool a bit before pouring in your prepared pie filling then return it to the oven to bake for the required time.

The pecan pie I'm now eating is good without being too rich, or sickeningly sweet. The bananas do add a mild sweetness without sugar (or a banana flavor) which is a good thing.

 

🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧

Alternate Healthy Pie Crusts from around the web I think would work too:

🥧 Mix uncooked oatmeal and dates in a food processor

until it forms a ball, press it into a pan then add your pie filling. The dough can be eaten baked or unbaked.

🥧 Crispy cereal combined with peanut butter that gets pressed into a pan with no baking. Like a graham cracker and butter crust, it won't be flaky but still good.

I'm aware of almond and other nut or soy flours, but let's keep it simple with ingredients already in the panty. 

Does a healthy and flaky pie crust exist?

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American Potato Salad

Photo: iStock

In an earlier blog, I shared my recipe for German Potato Salad which my mother made often in our house. But she also learned how to make American Potato Salad. With the addition of eggs, it can serve as a quick yet satisfying one-dish meal for one person, or as a side dish for many people at a barbecue. In other words, you can make a little or a lot!

Over time I learned why I like homemade American potato salad better than almost any prepared by a deli. I like my American potato salad creamy yet dry and dense, as opposed to runny; and I don't like any trace of sweetness, usually the result of pickle radish as an ingredient in deli potato salad. Here's my simple and relatively healthy recipe for one serving, which I ate as dinner yesterday:

My American Potato Salad

Ingredients:

2 medium-sized potatoes, microwaved tender (use the starchy variety: Idaho, Russet, Golden, etc)

2 large eggs

1/2 medium onion, finely chopped

1-2  stalks of celery, finely chopped (eyeball the amount)

2 tablespoons low-fat mayonnaise 

1 tablespoon Dion mustard

A good sprinkle of Zatarain's Creole Seasoning

1 teaspoon of dried garlic powder

A few turns of the peppermill

Optional: Plain Greek yogurt

Directions:

1) Microwave the potatoes unpeeled until tender, about 8 minutes.

2) Boil your eggs on a stovetop until hard, about 5 minutes. When done, drop the potatoes and eggs into a bowl and chop. I don't peel the potatoes, but you can.

3) Add the finely chopped onion and celery to the bowl and mix.

4) Follow with the mayonnaise and Dion mustard. At this stage don't worry if it's too dry just work to incorporate all the ingredients.

5) Toss in the spices. I eyeball it, then adjust the spice to taste as the final step.

6) If my potato salad needs more creamy ingredients, I use a dub of Greek yogurt before adding additional mayonnaise. If it still tastes like mayonnaise, I leave it alone. If the Greek yogurt makes the potato salad too bland I add another spoonful of mayonnaise to the bowl.  Also now taste to adjust your spices.

That's it! I ate my one-dish dinner warm. When I make a bigger batch, into the refrigerator it goes until serving.

If you have bell peppers, green onions, scallions, or olives, feel free to toss them into your potato salad. I prefer keeping the ingredients simple but will toss in leftover vegetables to get rid of them. (Did you know olives although savory are technically a fruit?) Nonetheless, making potato salad more complicated isn't necessarily tastier. Fewer ingredients are just as delicious! An easy, peasy, breezy preparation. Enjoy!

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Canada's Nanaimo Bars

Oh, Canada, why have you been holding out on me?

These classic Canadian cookie bars popped up on my Facebook feed. They are named after Nanaimo, British Columbia, but I've never heard of them. They look so delicious I've decided to make them! After googling the recipe to find that other recipes call for custard powder, another food item I've never heard of and won't find in my supermarket, I decided to go with this 12 Tomatoes recipe adapted from Classic Cooking. I like the white chocolate flavor in the custard layer. Another version of Nanaimo bars suggests making a coffee-flavored custard, also tasty! You choose. I'll go with white chocolate the 1st time.

Nanaimo Bars - 12 Tomatoes version:

Ingredients:

Photo: 12 Tomatoes - FB

Bottom Layer --
1 stick unsalted butter, cubed
⅓ cup brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham crackers, finely crushed
8 oz sweetened coconut, shredded
1 teaspoon kosher salt
½ cup chopped nuts (walnuts, pecans, or almonds)

Pudding Filling -- 

5 tablespoons unsalted butter, room temperature

¼ cup heavy cream 

2 tablespoons white chocolate instant pudding mix

2 cups powdered sugar

 

Photo: 12 Tomatoes

Chocolate Topping -- 

1 cup semi-sweet chocolate chips - See my tweak - step 6.

4 tablespoons salted butter 

Optional: ½ teaspoon kosher salt

Directions: (From 12 Tomatoes with my tweaks in blue font).

1) Line an 8x8-inch baking dish with parchment paper. Set aside. (It works in a buttered 9x9-inch baking pan equally well. I think the crust is better without parchment paper.)

2) Melt 1 stick of cubed butter in a saucepan over medium heat. Add cocoa powder, salt, and brown sugar, remove the pan from heat, and whisk until mixture is well-blended.

3) Slowly whisk in the beaten egg and mix constantly until the egg is incorporated. Return the pot to the stovetop over medium heat and cook until the chocolate mixture has thickened, stirring frequently, for up to 2 minutes.

4) Stir in vanilla extract, shredded coconut, chopped nuts, and graham cracker crumbs. Once blended, pour the chocolate mixture into the prepared baking dish. Cover with plastic wrap and refrigerate for 40 minutes.

5) Beat 5 tablespoons unsalted butter with heavy cream, and instant pudding powder until smooth. Stir in powdered sugar until a creamy mixture comes together. Spread the cream filling over the top of the chocolate base layer and recover with plastic wrap. Return the pan to the refrigerator for 20 minutes.

Photo: BBC

6) Melt chocolate chips with butter in a microwave-safe bowl, cooking in short increments of time and stirring until melted and smooth. Add salt, if using, and stir until blended. (See my tweak below👇). Spread chocolate topping over top of the cream filling. Cover with plastic wrap and return to the refrigerator to chill for 30 minutes or until the chocolate has completely set. My chocolate ganache is pure and simple without sacrificing flavor: Melt chocolate chips or broken dark chocolate pieces in a microwave-safe bowl with a tiny amount of any fat milk. Remember you can always add more milk, but can't remove it, so start with less. You don't need the butter or salt to make chocolate ganache. After melting, stir well and pour the ganache over the 2nd layer. Cover and refrigerate.

7) To serve, cut into squares. Store in an airtight container. If stacking your Nanaimo bars, place a layer of parchment paper in between each layer. Don't stack the cut bars as thy're moist because of the middle layer of pudding. It won't end well! 

Makes 16 bars. Refrigerate any leftovers and return the next day to eat the batch up! Let's not lie and pretend otherwise.

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Inflation Busters: Look For Value Naturals Snacks

With inflation falling but still with us, food is taking a big bite out of everybody's budget. At my local Key Food Supermarket, as well as, at other supermarkets including Shop Rite, Value Naturals brand of snacks is still an excellent value. I paid $4.99 for 9 ounces of Walnuts, $1.99 for 6 ounces of Crystalized Sliced Ginger, and $2.99 for 8 ounces of Sun Dried Tomatoes. This Supermarket label has a wide assortment of other snacks available including candies and an oriental umami-flavored mix. I don't buy the oriental unami crunchy snacks with dried horseradish flavored peas because when in my pantry I can't stop eating them! I do pop 2 or 3 of the Crystalized Ginger slices in my mouth if I crave something sweet; the walnuts for a healthy dose of protein; and the Sun Dried Tomatoes if I eat cheese and crackers but think I should have cooked a vegetable.

My 3 favorites are always in my pantry. In addition to snacks, they can go on a cheese platter ... the Sun Dried Tomatoes go well in salads ... and the Walnuts into baked goods.

Although not sold in bigger sizes, they seem to last for a while, and the value pricing makes them inexpensive to rebuy as needed. I feel a little more affluent and fancy stocking them, caviar tastes on a tuna fish budget as the saying goes.😁😂 

Speaking of which, look for Value Naturals Snacks in the canned tuna, produce, or meat sections of your local supermarket. Usually, you'll find them in the exterior, i.e., the aisles near the walls where the real food lays.

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