I Saved a Turkey...But I'm Cooking a Merry Feast

By Cal Orey, The Writing Gourmet

"Small cheer and great welcome makes a merry feast." --William Shakespeare

I did it. I saved a turkey but...four bird(s) are defrosting in the fridge. I was going to rebel and do the Detox Holiday Diet. But then, the Thanksgiving spirit grabbed me. Blame it on my bird dogs. The sides (plus breakfast bread) are done. The sweet and savory scents lingering in the house are worth it. I went a bit non-conventional, a bit European. The cool thing is, I stayed easy (almost-homemade), natural and healthful (as possible). I did include vinegar, olive oil and chocolate, earthy herbs and spices as well as some low-fat and ingredients. The best part, rather than eating too much at one sitting, I can graze on some of the dishes during the day (paired with morning gourmet coffee, herbal teas, bottled water, and fresh fruit juice) and throughout the week...

Non-Turkey Day Feast

Cranberry Nut Bread

Healthy Fruit-Vegetable Salad

Sourdough Garlic Rolls

Cornish Game Hens Stuffed with Wild Rice

Cornbread Herb Dressing

Baby Red Potatoes, Mashed

Chocolate Chip Pumpkin Pie

It's not odd to downsize birds, from turkey to adorable hens. As a baby boomer, I'm hardly alone. Many of us are orphans or our families are all grown up and perhaps too far away to celebrate this holiday together. So, rather than not eating and savoring awesome autumn foods, we can do it but just on a smaller scale.

Also, I've learned by doing it all the night before is the way to do it. No stress tomorrow. It will be a fun R&R day with homemade food in the comfort of my home with the four-leggers and my sibling. I'd love to swim but the pool will be scattered with too many tourists. So, Thursday will include one long dog walk, two happy Brittanys and one black cat. (I'll be giving them pieces--no bones--of the birds to show them my gratitude for their companionship and unconditional love.)

P.S. Recipes to be dished out throughout the week. But now, I'm whooped! And here I sit watching Food Network. Go figure.

P.P.S. HAPPY THANKSGIVING TO YOU AND YOURS!

"Indulge In Chocolate" Made Me Smile Last Weekend

By Cal Orey, The Writing Gourmet

“All I need is a little love now and then, but some chocolate will do for now."
--Lucy Van Pelt

Last Friday I survived the snowstorm that fizzled at Lake Tahoe. We didn't get much snow at lake level--three inches. But baby it was cold, cold, cold. I like storms, sort of. I like fresh powder. I like getting cozy indoors by making a fire, cuddling up with my companion animals, and having a moviefest. And I love indulging in chocolate during pre-winter times, like this. So, in the late afternoon when the UPS guy left a package on my doorstep I knew from experience that it was going to be an unforgettable chocolatey weekend for this die-hard serious chocoholic. And I smiled...

I used to get excited when Victoria's Secret packages paid me a visit. I still do grin when clothes arrive on my doorstep. But there's something different, more special about receiving chocolate, like this time, that uplifted my spirit even more than new threads. After all, sweaters and jeans don't boast those compounds that can give you energy, help you to destress, and beat the fall blues. That's where Indulge In Chocolate comes into play.

Indulge In Chocolate sports a wide variety of chocolate--and truffles that wowed me. My box of truffles is made by Illinois Nut & Candy Home of Fantasia Confections. It boasts 25 handmade truffles--and I'm glad it did. (Yes, past tense but there are some chocolates left.) The presentation won points with me. A handsome square box greeted me. It is classy and will be included in my empty and sentimental chocolate box "collection."

When I opened up the gold colored box I felt like a kid in a candy store. Check out the photo above. It's like "Where do I start?" This collection is tagged "Decadent Box of Truffles." And that it is. I can personally attest that the Mocha Truffles described as "Luscious chocolate combined with the rich flavor of mocha" was spot on. The glitch? There was only one! But two Mint Truffles "rich dark chocolate with a hint of mint" sufficed. The Dark Chocolate Cherry "rich dark chocolate blends perfectly with the sweet tang of cherry" was cherry-less but no matter. It worked for me.

Another item that caught my eye is titled Dark Chocolate Gift Basket--a vegan delight with three gourmet dark chocolate varieties. And oh those Vegan Lemon Cream Chocolates that boast a min. of dark 55% cocoa--these gems are on my holiday gift list. (I simply adore the double punch of chocolate and citrus.) My only regret is that I didn't find this company while researching and writing my new book The Healing Powers of Chocolate. Indulge In Chocolate deserves applause year round for its efforts and vast selection--and has a must-see Website for chocolate lovers.

A New Chocolate Book on the Block!

By Cal Orey, The Writing Gourmet

"Life is like a box of chocolates...you never know what you're gonna get."--Forrest Gump

Welcome to my new book. THE HEALING POWERS OF CHOCOLATE traces the origin of chocolate, from bean to bar, from centuries ago to the present day. In creating this informative and fascinating book, I interviewed America’s top chocolate makers and chocolatiers, nutritionists, medical researchers, and chocolate lovers to find out how this ancient “food of the gods” can prevent and fight common ailments and diseases. And I indulged in chocolate (all types, shapes and in a variety of dishes) from the West Coast, East Coast, Midwest, Deep South and even Ireland...

The result? The Healing Powers of Chocolate (due to be released next month) part of the Healing Powers series published by Kensington is a lively comprehensive guide to the wide world of quality chocolate, from 70% dark truffles to Italian biscotti baked with extra virgin olive oil, in America and around the globe. With proven data for eating dark chocolate containing cocoa flavanols to reduce heart disease, diabetes, cancer, obesity, and dozens of pesky ailments, this book—with a European twist—takes you on a magical chocolate tour, complete with wit, charm, and entertaining personal anecdotes from ancient folklore to the 20th and 21st century.

So, is chocolate and The Healing Powers of Chocolate--the different treat to grab--grabbing attention? Here, take a look:

* “The right kind, the right amount of chocolate may just save your life.”--Ann Louise Gittleman, Ph.D., author of New York Times bestseller The Fat Flush Plan

* “Can dark chocolate boost brain power? This book shows you how regular intake of antioxidant rich cacao foods is likely to do just that, and more.”--Ray Sahelian, M.D., author of Mind Boosters

* “The powerful polyphenols in dark chocolate are a 21st century health food—your Rx for longevity!”--Karlis Ullis, M.D., Medical Director of Sports Medicine and Anti-Aging Medical Group, Santa Monica, CA

* “A fascinating read full of amazing anecdotes and edgy information. Orey's book entertains while sharing new ways to pair fine chocolate and quality extra virgin olive oil in homemade recipes, from appetizers and entrees to sauces and desserts.”-- Gemma Sanita Sciabica., author of Cooking with California Olive Oil

* “Fine chocolate is about taste, style, and integrity, and fine chocolate is the medium for our message. It is delightful to find an author who understands all this!”--John Down & Joe Guiliano, founders of Christopher Norman Chocolates

* “To appreciate the ultimate aphrodisiac, read this stimulating book.” -- Dr. Ava Cadell, author and founder of Loveology University

* “Chocolate is a taste of divine ecstasy on Earth. It is our sensual communion. Orey's journalistic style and efforts share this insight with readers around the world.” -- Jim Walsh, founder of Intentional Chocolate

Turkey Dinner SOS! What's Your Worst Experience?

By Cal Orey,

The Writing Gourmet

"What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving? "

-- Erma Bombeck

Back in the fifities, I experienced an unforgettable Thanksgiving dinner to cherish... I was a fifth grader living in a Dennis the Menace-type perfect suburbialand. My mom, a bakeress with talents, cooked the day before and the day of the big event. In the late afternoon our fun-loving relatives joined us. We all sat by the fireplace(s), watching movies on TV, talking and playing with the dog. Then, dinner was served in the dining room. On a glass table (which I now have in my dining room) was a beautiful display of rolls, vegetables, cranberries, mashed potatoes, dressing, turkey on a platter, pumpkin and pecan pies. My father carved the turkey. We ate. We laughed. We enjoyed our huge turkey feast like pilgrims. It was a picture-perfect day--a true Food Network-Hallmark Channel movie...
These days, I know that on the big screen and in real life sometimes Thanksgiving days and dinners aren't always picture-perfect. In the film "The Accidental Tourist" the sister character undercooks the bird. But there are other accidents I remember mega and now I have tagged these "turkey day fowl ups"...

* At 17, at the dinner table complete with a traditional stuffed turkey I rebelled and announced "I'm a vegetarian." My mother cried. My father yelled. My brother made funny faces.

* At 21, I (a Californian hippie chick) was stranded on the road with my dog. We were stuck in a Wyoming blizzard. Cold, wet and hungry we watched strangers pass us by.

* At 28, I was struck by a nasty flu bug. I couldn't eat anything--not even turkey soup.

* At 35, my boyfriend made the turkey dinner. We got into a silly guy-gal argument. He wrapped up the cooked bird in foil and drove it home in his BMW. I was turkey-less.

* At 46, I cooked a big turkey but I was afraid of getting food poisoning for not cooking it long enough. The end result: the tough, dry bird was dumped into the garbage.

* At 50-something I didn't want to do the Turkey Day thing so I rebelled (again). I ordered a veggie pizza and tipped the pizza guy.

* Last year I ate chocolate and researched the food of the gods. It was heaven and I didn't need any help.

Contest Question: So, what is your most memorable Thanksgiving Day or Turkey Dinner disaster? Please share. The winner who dishes out the most heartfelt, amusing or unforgettable ordeal (it can be short) will win a copy of my new book The Healing Powers of Chocolate.
Deadline Date: Thanksgiving.
(Need turkey talk help? Call this number for Turkey SOS.)

Double Sweet Potatoes with Olive Oil

By Cal Orey, The Writing Gourmet

“Said Aristotle unto Plato,'Have another sweet potato?'Said Plato unto Aristotle,'Thank you, I prefer the bottle.'”
--Owen Wister

Good morning. Yesterday I got the news. Our local paper will be embracing The Writing Gourmet's column once a week in the Food pages. The day before I recalled the character (Diane Lane) in Under the Tuscan Sun--one of my fave movies. On the big screen she expressed her wish to have a house full of people to cook for in her new home. I can relate. And now, I can share my Healing Powers series' recipes (and own favorites) with folks in my town (and online)!

In a recent post I claimed an Anti-Turkey Day protest but I'm dishing out some tried and true holiday-related dishes for you and me. Why? It's in my heart to celebrate special days (and every day) and what better way to do it than turn to good for you comfort foods...

I love pumpkin. I love carrots. I love sweet potato pie. My mom used to bake these tators (chock-full of vitamin A, low in fat and high in fiber) and put brown sugar on top. That said, this recipe caught my eye. The photo above flaunts pecans and I recommend topping your potatoes with these crunchy gems mixed with brown sugar. Or, you can follow this recipe to the word and ingredient, straight from the North American Olive Oil Association in my book The Healing Powers of Olive Oil.

Mashed Sweet Potatoes

4 large sweet potatoes (about 5 pounds), peeled and quarterd

Extra light olive oil for greasing casserole

1/4 cup extra light olive oil

1 medium onion, chopped

2-3 teaspons grated fresh gingerroot

1/4 cup pure maple syrup

1 egg

2 tablespoons orange peel (about 2 oranges)

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon cardamom, optional

1/8 teaspoon cayenne pepper

2 slices cinnamon bread, torn into 1-inch pieces

2 teaspoons extra light olive oil

Place the potatoes in a Dutch oven with enough water to cover. Bring to a boil. Reduce the heat to medium-low, cover loosely, and simmer 15-25 minutes or until tender.* Drain well in a colander, place in a large bowl, and set aside.

Heat oven to 350 degrees. Lightly oil a 2-quart casserole with olive oil. In a medium skillet or saucepan, heat the 1/4-cup olive oil over medium heat. Add the onion and gingerroot; cook and stir until tender.

Lightly mash the potatoes with a spoon or potato masher. Add the onion mixture and remaining ingredients ecept for hte cinnamon bread and 2 teaspoons olive oil. For a smoother consistency, beat with a mixture to blend. For a chunkier mixture, mash with a potato masher or wooden spoon to blend. Spoon into the prepared casserole.

In a food processor or blender, process the bread pieces until completely chopped. Blend in the remaining 2 teaspoons olive oil. Sprinkle over the potato mixture. Bake 35-45 minutes, or until lightly browned and thoroughly hot. Serves 18-20. [You can cut the recipe in half.]

*Potatoes are tender when a knife can easily be inserted into the thickest parts with little or no resistence. For a smoother casserole, cooke the potatoes until very tender. For a slightly chunkier casserole, cooke the potatoes just until the knife can be inserted.

That's my potato recipe gift to you for Thanksgiving. Meanwhile, it's feeling a lot like late fall. Mother Nature is trying her best to bring in a cold winter storm. I woke up to the howling wind and snuggled with my furry duo--Simon and Seth, the Brittanys. Checking NOAA it looks like we may get a little snow at lake level and more in the higher elevations. Or not. Either way these sweet potatoes may make their way to my kitchen table in the Sierras before next week. What a super sweet and super healthy way to stay warm, huh?

Vinegar-Oil Lady Dishes Out the Healing Powers

By Cal Orey,
The Writing Gourmet
"Except the vine, there is no plant which bears a fruit
as of great importance as the olive." -- Pliny

Every day I read blog posts after posts--touting the benefits of vinegar and olive oil. I am not surprised. At all. A decade ago I penned The Healing Powers of Vinegar. Then, due to its popularity around the globe I updated it in 2006. And The Healing Powers of Olive followed in its sister's footsteps. And, at last--The Healing Powers of Chocolate (yes, you can actually pre-order the 304 page book right now) will make its debut next month. Welcome to The Healing Powers series...
These "superfoods" are in my kitchen, pantry, and medicine cabinet. For starters, I know how vinegar's powers can help prevent age-related diseases like cancer and heart disease. Personally, I have put dozens of home remedies to work for treating allergies, swimmer's ear, and other pesky ailments. Also, vinegar has given me a wealth of natural beauty treatments and environment-friendly help--from making my kitchen countertops sparkle to cleaning up after my fur children. And that's not all...

• Yes, it's true. Olive oil aka "liquid gold" like vinegar(s) may help you to lose weight, lower cholesterol and blood presure...prevent heart disease and cancer... Live longer...and so much more! From ancient times to present-day, olive oil has been used for everything from health ailments to beauty and housekeeping.
• Nowadays, I see studies day after day on the Net backing up the fact that both vinegar and olive oil continue to have "super" powers and I am pleased. The top doctors, nutritionists, olive oil producers, and chefs, dished out to me the timeless information on the many benefits of olive oil and vinegar.
• So it makes me happy that these two ageless books include health benefits, home cures, and dozens of heart healthy recipes (created by renowned chefs)--perfect for the winter and upcoming Thanksgiving weekend. Cranberry Chutney, Baked Sweet Potatoes with Plantain and Citrus Chutney, Vinegar Pastry, and The Olive Press Citrus Cake--just to name a few.
• As the holidays approach us, I'll bet that both the healing powers of vinegar and olive oil can help you to enjoy a healthier, happier celebration in the kitchen, with your family, friends, and your home.

Edgy Tips to Fresh Mt. Lasagna You'll Applaud

By Cal Orey,

The Writing Gourmet

"The original lasagna recipe contained about 36 grams of fat. We cut that back to 11...primarily by removing the meat from the meat sauce and making a cream sauce with low-fat milk and just a little bit of olive oil." -- Patsy Jamieson

Yesterday I went to a matinee and watched the doomsday film 2012. When you look at your watch five times, think about your latch-key pooches, and fantasize about warming up your homemade veggie lasagna--it's obvious--the movie isn't earth moving nor did it make the Earth move for me. I gave it a 3.2 on a 10.9 Richter scale. (Woody Harrelson's character amused me.) Although watching California drop into the Pacific Ocean did move me to go get popcorn (no butter since the world probably will continue after December 21, 2012) to take the edge off... More good news. My Mt. Veggie Lasagna, a comfort food, was the solution to make me feel safe, satisfied and cozy once back home with my four-legged companions. True, I live just a few blocks away from the Lake, which is deep and cold and could create a tsunami, claim scientists. So, I needed to warm up and tune out "the end is near" stuff in my head. And I put leftover lasagna in the microwave and savored the Italian dish (I tried to forget the demise of Italy in the disaster flick). In real life, my almost homemade Mt. Lasagna is one way to chill out when you're on edge...

Here, take a peek at 10 Edgy Tips to Fresh Mt. Lasagna...

1. Use Different Cheese(s). I used ricotta, mozzarella, Monterey Jack and mild cheddar. You can go for low-fat. Or not.

2. Hold the Meat, Do Chunky Fresh Veggies. I used fresh pieces of cruciferous veggies cauliflower, broccoli), zucchini and tomatoes. No need for beef here.

3. Try Semolina. This is an Italian lasagne enriched made with 100% semolina. It's got lots of good for you essential nutrients. (Google it.) Nice texture. Cooked it al dente (about 10 minutes) before layering the casserole dish.

4. Go for All-Natural Ready Made Marinara Sauce (with olive oil). I like this a lot because it tastes good and saves time. It works. Use one with less than more sodium.

5. Add Spices. I used nutmeg and fresh ground pepper. If you like a spicy dish, add fresh garlic and onion.

6. Use an Italian Casserole Dish. I love my rustic red Italian baking dish. It gives the lasagna an European look.

7. Make Two Dishes; Forget freezing one. Too watery from the water-dense veggies. Put in fridge. Makes healthy leftovers for a few days. Or, don't use half the pasta and make one dish.

8. Cover for 15 Minutes When Baking. This technique works to help the edges of pasta from burning or getting too crispy.

9. Don't Use Generic Ingredients. Call me a snob. But I do like my gourmet brands and it seems to taste better when you go for the best. Read: Ditch no name ingredients in this dish.

10. Let Cool Before Slicing. If you want a picture perfect lasagna do wait before cutting it up.

Callie's Fresh Mt. Lasagna

1 package lasagna

1 container of ricotta

1 package mozzarella, shredded

1 package low-fat Monterey Jack/cheddar, shredded

2 jars of marinara sauce (with olive oil and mushrooms)

2 cups fresh vegetables

(cruciferous, zucchini, tomatoes), chopped

Boil pasta for about 10 minutes. Drain. In a mixing bowl combine cheeses. Add pepper and nutmeg. Mix well. In casserole dishes layer ingredients: sauce, pasta, veggies, cheese. The top layer will be sauce topped with mozzarella. Bake at 350 for about an hour- 10-15 minutes longer if you live in high altitude. (Use foil for the first 20 minutes to prevent burning the pasta.) Let cool before cutting picture perfect slices. Serve with hot garlic bread made with whole grain French bread, butter, fresh garlic and parsley. And a spinach salad drizzled with olive oil and red wine vinegar is optional.

So there you go. It's easy. It's fast. It's a dish that will make you feel warm and fuzzy inside and out. And if you see a film that portrays the end of the world it will make you forget all about it. Sort of. The tsunami scenes are a bit over the top. Note to self: Swim 5 times per week.