Thanksgiving Aftermath

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Cranberry Quick Bread

1/4 cup mild oil, such as canola (to lower fat, use only 2 tablespoons)
1/3 cup honey
1 tablespoon sugar
1 egg or 2 egg whites
1/2 cup orange juice
2 teaspoons grated orange rind
1/8 teaspoon ground nutmeg
1/4 cup wheat germ
2 cups sifted whole-wheat pastry flour or 1 cup sifted unbleached white flour and 1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh cranberries, chopped
3 tablespoons sliced almonds or chopped walnuts (optional)

Preheat oven to 350°F. Lightly grease bottom of a loaf pan or three mini-loaf pans. (No oil is needed for nonstick pans.) Chop cranberries, using a knife or food processor. Beat well all ingredients up to and including wheat germ. Add flour, baking powder, and baking soda into wet mixture and mix briefly. Stir in cranberries and pour evenly into loaf pan(s). Sprinkle sliced almonds (if used) on top. Bake for approximately 20 to 25 minutes for minipans, and 45 to 50 minutes for larger pan. Loaves are done when inserted toothpick comes out clean. Cool on racks before removing from pans for slicing.

Turkey Hash

3 cups red- or white-skinned potatoes, cut into 1/2" cubes (about 6 medium size)
1/2 cup turkey or chicken broth
1 medium onion, chopped
1 large clove garlic, minced
2 stalks celery (approximately 1 cup), finely chopped
1 sweet red or poblano pepper, * chopped
2 cups cooked turkey, chopped into small pieces
1/8teaspoon nutmeg
1/2 teaspoon sage
1/2teaspoon thyme
1/4 teaspoon cayenne pepper
salt and freshly ground pepper
fresh paprika
parsley (optional), minced

Put chopped potatoes and broth in a 12" skillet, preferably nonstick. Cover and simmer for 15 minutes, until broth has evaporated and potatoes are tender and lightly browned on one side. Add onion, celery, and garlic and saute for a few minutes over medium heat, stirring occasionally. Add rest of ingredients, with exception of paprika and parsley.

Let cook for a few minutes on one side and then flip over a section. Don't overstir. Add a teaspoon of oil if pan is too dry. When celery is tender and hash is browned, serve sprinkled with parsley and paprika.

*Poblano peppers are sometimes wrongly marked "pasilla."

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