NOVEMBER 10, 2016 // 19
coa st weeken d MARK ETPLACE Give thanks for this turkey sandwich
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REGISTERED NURSE
PACIFIC COUNTY
Harbors Home Health & Hospice, a
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PER DIEM Registered Nurses
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Harborsʼ offers competitive
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Individuals will be responsible for
working with a team of health
care providers in the coordina-
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home setting. Come join the
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and/or skilled nursing facility
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transportation.
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and pick up an application or
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hh.org
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One of the Pacific
Northwest’s great
small newspapers
Thanksgiving is a day
for celebrating, where
we enjoy the company of
friends, share delicious food,
and reflect on our coun-
try’s history and traditions.
Throughout this celebration,
though, there is one linger-
ing thought that cannot be
ignored: Tomorrow there
will be leftovers.
Will we eat pie for break-
fast? Will there be turkey
soup? Did we buy bread
to make sandwiches? The
answer should be yes.
Every family has its own
Thanksgiving traditions
and recipes. But the next
THANKSGIVING SANDWICH
Start to finish: 15 min-
utes
Servings: Four
Ingredients:
1/2 cup mayonnaise
1 tablespoon chopped
sage
8 slices bread
3/4 cup Cranberry
Sauce (recipe follows)
1 pound sliced turkey
Lettuce, as needed
Sliced tomatoes
Sliced crisp bacon
Directions:
In a small bowl, combine
the mayonnaise and sage.
To assemble, spread 4 of
the slices of bread with the
mayonnaise mixture, add
a layer of cranberry sauce,
and top with the turkey,
lettuce, and tomato. Spread
the remaining four slices of
day, homes across America
are bound by a common
ritual: the day-after turkey
sandwich. And while our
recipe has all of the classic
components (plus bacon!),
the beauty of leftovers is that
they can be personalized to
suit your mood — and the
contents of your refrigerator.
Eventually, we all suffer
bread with cranberry sauce
and place on top of the tur-
key. Slice the sandwiches in
half and serve.
Cranberry Sauce
Makes 1 1/4 cups
Ingredients:
3/4 cups fresh cranber-
ries
2 tablespoons sugar
1/2 cup water
2 teaspoons grated
orange zest
from turkey and mashed
potato fatigue. Luckily, all
it takes is a few minutes and
a little bit of creativity to
transform these ingredients
into something fresh. Make
a gourmet brunch at home
by chopping turkey, roast-
ed veggies, and stuffing;
browning it in a skillet; and
serving with a fried egg.
Directions:
In a medium sauce-
pan over medium heat,
combine the cranberries,
sugar, and water. Bring to
a boil and whisk to break
up the cranberries.
Cook the mixture until
the cranberries burst and
the sauce has thickened,
about 5 minutes. Remove
from the heat and stir in
the zest. Cool completely
before serving.
Replace mashed potatoes with this cauliflower puree
By MELISSA D’ARABIAN
ASSOCIATED PRESS
Cauliflower entered the
healthy food scene with a
bang a few years ago as a
clever solution to our low-
carb-seeking starch-loving
woes. And with good reason:
Cauliflower is incredibly
versatile and can be used
to replace simple carbs in
endless recipes — like cau-
liflower versions of risotto,
pizza crust and couscous.
While health-conscious
folks will likely continue
to debate the benefits and
shortfalls of low-carb-high-
fat diets that probably are
responsible for mainstream-
ing these cauliflower swaps,
we can all agree that adding
more cruciferous vegetables
into our diet is a good thing.
Cauliflower is super low
in calories — about 25 calo-
ries per cup — and is a good
source of vitamin C, vitamin
K, B6, folate and some min-
erals. Because of the fiber
and protein, it’s also a filling
vegetable, which means if
you make a stir-fry using
cauliflower instead of rice,
you’ll actually be satisfied.
Mashed or pureed cau-
liflower may be the most
celebrated swap of all,
giving low-carb eaters an
alternative to mashed pota-
toes. The drawback to many
cauliflower puree recipes is
two-fold: Often they rely on
high quantities of butter or
cream for flavor and texture.
Followers of a ketonic or
super-low-carb diet may be
fine with high-fat, but the re-
sulting calorie counts might
scare off the average eater.
The second problem is
that a cauliflower puree is
looser than mashed pota-
toes; it’s nearly impossible
to make a dent with a gravy
ladle that will hold up.
My trick is simple, but
it solves both problems:
silken tofu. Just a little bit of
firm silken tofu blended up
into the puree adds low-cal
PERFECT WHIPPED CAULIFLOWER PUREE
Start to finish: 25 min.
Servings: 6
Ingredients:
1 large head of cauli-
flower (or 2 small heads)
3 cloves garlic,
smashed
4 ounces firm lite
silken tofu (1/3 of a 12-oz
carton)
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons half
and half (or whole milk)
Salt and pepper
Directions:
Core the cauliflower
creaminess (along with a
little chicken stock) and just
enough much-needed thick-
ening to avoid the soupy
puree that can easily happen.
With the tofu, you will
only need a tiny bit of
high-fat goodies like butter
and milk to give a luscious
and cut into florets and
boil (or steam) with the
garlic until very tender,
about 15 minutes. Drain
well and set aside. Place
the tofu into a food
processor and process
until creamy, about
30 seconds. Add the
cauliflower, garlic, butter,
broth and half and half,
and process until very
creamy, about one
minute. Add more broth
if needed.
Season with salt and
pepper and serve.
creaminess the entire family
will love. Once you master
the basic recipe, feel free to
tweak by adding spices like
smoked paprika, herbs or, if
you are feeling decadent, top
the puree with a little cheese
and bacon and make a twice-
baked “potato” casserole.