Cookbook Giveaway “The Essential Dehydrator”

Jill Houk

Chef Jill returns to the show to discuss her new cookbook, “The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor

Dehydrator cover

And, we’ll be giving away a copy. Leave a comment below to enter the Random Drawing. Winner announcement during the show on September 24th!


Tune in for details!

THE RECIPE BOX on BlogTalkRadio

cookbook holder canister set


Cooking Outdoors with Your Kids

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Grilling tips

Never leave a child alone with a hot grill. This is the cardinal rule of grilling alongside your children. A grill is like a combination of a hot stove and a campfire. Real tragedy can occur in a matter of seconds. Even if you can see your children from inside your home and the grill is on, stay outside with the children.

Model safe grilling behavior. Kids are sponges, learning about the world around them by absorbing what they observe. If you’re reaching onto a hot grill without using proper tools, or applying aerosol pan spray to a hot grill, kids see this and think these kind of actions are safe.

Create a list of tasks children can help with—putting items into foil packages, making skewers, making side dishes. This way, you avoid having the kids get bored and take your attention away from grilling safely.

Make sure your grill is hot before you start grilling. This is the equivalent of pre-heating your oven. While the grill is heating, take the kids with you as you gather your grilling supplies.Use the proper tools. Grilling tools aren’t simply more rustic-looking versions of indoor tools. They have longer handles, so that you can reach food at the far end of the grill without placing your arms over the grill itself. Grilling tools are also a bit thicker so they can safely pick up larger, heavier pieces of food. Invest in a good set of grill tools so that you can grill safely.

Gather everything you need and bring it out to the grill before you put the food on. This way, you don’t have to leave the hot grill unattended while you go inside to grab food or equipment.

Here are some essentials to have before you start cooking:Tools—brushes, tongs, grill cleaning supplies, basters, extra foil.Food—make a menu of what you’ll be serving and list all the ingredients you need for grilling. Are you grilling chicken and putting barbeque sauce on to finish? Bring out the chicken and the barbeque sauce. Clean and prep any items inside—cut veggies you’re grilling, remove meat from packaging and pat it dry. A cooler with ice if you’re cooking more food than can fit on the grill at once. This keeps food safe.

Hand sanitizer and wipes for keeping hands clean at the grill. This way, you don’t have to dash in to wash your hands. It also helps to have a few sets of grilling tongs—some for raw foods going onto the grill and some for cooked foods coming off the grill.

Clean platters and containers for food once it’s been cooked. Don’t use the plate you used for raw ingredients for the cooked ingredients. A roll of foil to make a tent for hot foods coming off the grill.A timer—this can either be a kitchen timer, or on your phone or watch. You’ll want to know how long to cook foods, and to time them. This way, you don’t have to step back into your kitchen to see how long food has been grilling.

Dirty dish bus pan. When you have dishes that have had raw meat or fish on them, they are not suitable for cooked foods. Put them in a large container for transporting into the house once you’re done cooking.

Thermometer—so you can measure the internal heat of meats and ensure they’re completely cooked. Go to 140 for poultry, 155 for sausage and anywhere between 125-155 for red meats.

Sunscreen and bug spray. It’s easy to concentrate on what you need for cooking, but you’ll also want to plan for being outdoors.

Diversions for when children don’t want to continue to help any longer. Bring out toys and -games that can be used right by the grill, so the kids can be occupied when you are cooking.

Wash your hands and have the kids wash their hands before handling food. Use hot, soapy water and wash for about 20 seconds. What’s 20 seconds? It’s about as long as it takes to sing the alphabet. Turn hand-washing into a fun game by singing while you scrub.

Start with a clean grill. Once the grill is hot, use a wire brush to scrape any bits of food from the grate. These are what leave flecks on your food, but can also harbor bacteria.

Oil your hot grill. Take an old kitchen towel and roll it tightly. Dip it into vegetable oil and hold it with long tongs. Wipe the towel across the hot grill to oil the surface. NEVER USE PAN SPRAY!

Keep hot foods hot, and cold foods cold. Food held in the “temperature danger zone” – between 41 degrees F and 135 degrees F – are at a higher risk for foodborne illness. Keep a cooler part of your grill as a “warming tray” and tent hot food with foil. Keep cold food on ice in a cooler.

Kid-Friendly Recipes Continue reading

Fun & Healthy Halloween Treats w/Chef Jill Houk & Best Vegan Baking Recipes

Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together.

Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook.

Surviving Halloween—Tips and Recipes

It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.

Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.

After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.

Recipes >>

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Cooking @ College with Chef Jill Houk

Broccoli flowers.

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Chef Jill Houk
Co-Founder of Centered Chef Food Studios
Chicago, IL

Students are just settling into the fall semester (or gearing up to go), which usually ushers in late nights, stressful situations, and some very poor food and drink choices. Despite eating cafeteria food or food cooked in a dorm room, students can still feed themselves healthfully and easily. Follow these tips and recipes to maximize energy, retain a good level of focus and avoid “the freshman 15.”

  • Stay hydrated to maintain ideal weight AND energy levels. To do so, drink plenty of water. Most people know thirst can disguise itself as hunger, which can cause you to overeat or make you make poor food choices. What’s interesting is that thirst can also disguise itself as fatigue. Even slight dehydration can leave you feeling tired and lethargic. Drink plenty of water throughout the day. If you feel fatigued after a good night’s sleep, try cutting down on alcohol during the evening.
  • Avoid or minimize consumption of alcohol. Alcohol contains empty calories, is dehydrating, and leads to poor food choices when consumed in excess.
  • Reduce reliance on caffeine. Although you may be tempted for the short-term boost a soda or coffee provides, the best way to ensure you can face all the challenges at school is to get adequate rest. Caffeine often interrupts sleep, is dehydrating and provides an artificial sense of alertness that does not equate to the rest your body needs to study.
  • Always eat breakfast! Studies have shown that people that eat breakfast are in a better mood and have more energy throughout the day. Optimal breakfasts are full of fiber and protein, which provide sustained energy. Excellent choices are scrambled eggs with veggies, plain eggs with a fruit salad, oatmeal, or whole-grain toast with cheese or peanut butter. Even a slice of cold pizza with lean meat and veggies is an ideal day starter!
  • Keep your blood sugar levels balanced by eliminating sugary foods. This way, the flow of energy to your body is constant. If you eat foods that are high in sugar, the blood sugar level will spike, giving you a short term energy boost but leave you feeling fatigued later. Instead of sugar, opt for produce, proteins and whole grains. These foods provide a slow, steady release of fuel, normalizing blood sugar levels and keeping your energy level consistent.
  • Always choose whole grains when they are offered. This includes whole wheat bread, brown rice, barley and whole grain cereals like oatmeal. Grains are excellent sources of B vitamins, which help to counteract the chemicals and pollutants that pollute the body.
  • Studying and late nights drain energy from your system. To add it back, ensure you’re getting enough anti-oxidants. Eat 6-10 servings of fruits and vegetables daily. It’s easy to get this amount. A banana is two servings, a handful of raisins in another serving, a small salad is two servings and half a cup of cooked broccoli is another serving. You’re already at six if you eat all this!!!
  • When choosing produce, lean towards darker fruits and veggies, such as spinach, dark leafy greens, vibrant berries and sweet potatoes. These contain the most nutrients per calorie, and will lead to increased energy.
  • Stock your dorm room with healthy, low-fat, high-nutrient snacks like microwave popcorn, whole grain pretzels, dried fruit, canned and frozen vegetables and fresh hardy fruit like citrus, apples and pears.
  • Ask your loved ones to send you a pre-paid grocery card instead of a care package. It’s easier for them to mail, and makes it convenient for you to buy healthy foods, instead of loading up on homemade cookies and cakes. If you need a cookie and cake fix, befriend a dorm-mate whose loved ones keep sending fattening foods. Eat a reasonable portion and feel satisfied without blowing your diet!
  • If your friends and family insist on sending you unhealthy foods, set it in a common area to share. You’ll gain instant popularity while maintaining your health.
  • For those days when you have had too much alcohol the night before, treat your body to foods that replenish nutrients you’ve lost during drinking. Foods high in potassium help, and include orange juice, potatoes, bananas, avocados, tomatoes, broccoli, soybeans, brown rice, garlic and apricots. You will also want to include foods high in cysteine, the substance that breaks down hangover-causing toxins. Foods high in cysteine include eggs, pork, chicken, turkey, duck, luncheon meat, milk, cottage cheese, yogurt, red peppers, garlic, onions, broccoli, Brussels sprouts, oats, granola, and wheat germ.
  • College is a stressful time, so choose foods that fight anxiety, such as berries, guacamole, mixed nuts, oranges, asparagus, chai tea, and dark chocolate.
    If you are eating at a cafeteria or in a fraternity/sorority dining room, communicate with the foodservice director that you would like healthy foods available. Often, directors assume that college students want only burgers, pizzas and fries, and that’s what they provide in abundance. While students do crave these foods, others enjoy salads, fish, vegetarian entrees or ethnic dishes. By voicing your dietary needs, you will have a better chance of getting healthy food.

Recipes>> Continue reading

Recipes for Breast Health with Chef Jill Houk

American Cancer Society Making Strides 5k

Image by drinkhoist via Flickr

Breast Health—Tips and Recipes


Next to smoking, your diet is the largest lifestyle factor in determining whether or not you contract cancer. The American Cancer Society estimates that 35% of all cancers are related to diet. For women, the correlation between diet and cancer is more prevalent, in that 50% or more of the cancer contracted by women is influenced by diet.
For cancer prevention, ACS recommends a diet high in plant-based foods, that is low in fat and high in fiber. Over and above the dietary recommendations for general cancer prevention, there are specific recommendations for prevention of breast cancer:

• Avoid or minimize consumption of alcohol. Consumption of alcohol is the #1 dietary risk in development of breast cancer.

• Avoid Omega-6 oils, such as soy oil, corn oil, sunflower, safflower oil. These oils break down into components that can lead to breast cancer. When cooking with oil, use monounsaturated oils and oils rich in Omega-3 fatty acids, such as extra virgin olive oil, nut and/or seed oil (walnut, flaxseed, grapeseed) or canola oil.

Eat seven or more servings of fruits and vegetables daily.

• Incorporate cruciferous vegetables (broccoli, cabbage, brussels sprouts, cauliflower) into your diet. These are particularly adept at preventing breast cancer.

Mushrooms have been show to halt or slow the growth of abnormal cells within womens’ breasts. Ensure you add mushrooms to salads, sandwiches or even pizza.

• When taking in salads, ensure you eat an abundance of dark leafy greens (collards, kale, spinach). These contain more of breast cancer-fighting phytonutrients.

• When choosing fruits, tend towards citrus, berries and cherries. These fruits contain the most nutrients per calorie, are high in fiber and low in sugar.

• Breast cancer is directly linked to obesity. By maintaining a healthy body weight, you are able to prevent many types of breast cancer.


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Dairy Free Recipes from Chef Jill Houk

Chef Jill co-founded Chef on Call Chicago, now Centered Chef Food Studios, with partner Chef Ryan Hutmacher.  Chef Jill functions in a business development and event-planning . In addition to her work at Centered Chef, Chef Jill is a media spokesperson, food stylist and consulting chef for Sara Lee Corporation. She has appeared nationally on Good Morning America (ABC), and locally on television stations throughout the country. Chef Jill serves as Adjunct Faculty at Kendall College. She is also a member of the School of Business Advisory Board, whose mission is to transform students into globally-conscious decision-makers poised for leadership positions within service industries.

Whether you do not eat dairy due to dietary restrictions or for philosophical reasons, there are plenty of ways to ensure that you get all the nutrition that’s readily found in dairy. In addition to calcium, dairy is rich in Vitamin D, which your body needs to unlock the power of calcium.
Here are some non-dairy foods that contain high amounts of calcium:
Sesame Seeds and Tahini
Spinach, Collard Greens, Swiss Chard and other deep green leafy vegetables
Blackstrap Molasses
Kelp and other sea vegetables
Brazil Nuts
Flax Seeds
Here are some non-dairy foods that contain high amounts of vitamin D:
Atlantic Herring, fresh
Catfish, fresh
Oyster, fresh
Salmon, canned
Halibut, fresh
Salmon, fresh
Sardines, canned
Mackerel, fresh
Shrimp, fresh
Tuna, canned
Cod, canned
Flounder and sol, fresh
Cod, fresh

Dairy-Free Mashed Potatoes

Makes 4 servings.
1 Tablespoon sea or Kosher salt
2 large Yukon gold potatoes, about 1 pound, peeled and cut into 1-inch cubes
4 ounces cauliflower florets
Bring a large pot and a small pot of water to a boil. When each is boiling, add 2 ½ teaspoons salt to the large pot and ½ teaspoon salt to the small pot.
Boil the potatoes, uncovered, in the large pot for 30 minutes until cooked through. Meanwhile, boil the cauliflower, uncovered, in the small pot for 15 minutes, until tender.
Drain the cauliflower while the potatoes continue to cook. Transfer cauliflower to a food processor or blender and puree until smooth.
Drain potatoes and put through a ricer or mash with a potato masher. Gently fold in pureed cauliflower and serve.

Feta and Raspberry Salad with Minted Pesto Vinaigrette

Makes 8 servings.
Minted Pesto Vinaigrette
1 Tbs honey
1 Tbs Dijon mustard
3 Tbs extra-virgin olive oil
3 Tbs water
1 Tbs red wine vinegar
½ cup basil, fresh, cut into ribbons
1/2 cup packed mint leaves, cut into ribbons
1/2 Tbs shallot, minced
2 each medium garlic cloves
Tossed Salad
1 lb baby spinach
1 cup mushrooms, paper-thin slices
2 Tbs red onion, fine julienne
2 ounces feta or goat cheese, crumbled, optional
2 Tbs raspberries
1 oz Brazil nuts, chopped
Minted Pesto Vinaigrette: Add the honey, Dijon, olive oil, water and red wine vinegar to the blender, followed by the basil, mint, shallots and garlic cloves. Puree until smooth and well-incorporated. Add a pinch of salt and white pepper to adjust seasoning.
Salad Assembly: Use tongs to toss the spinach with the vinaigrette in a large bowl. Make sure the vinaigrette is evenly distributed. Garnish with the mushrooms, red onion, cheese, raspberries, and Brazil nuts. Continue reading

Cooking For One with Chef Jill Houk of Centered Chef Food Studios

Chef Jill returns this month with tips for cooking for one.

Cooking for one can present unique dietary challenges, especially in portion control that you don’t face when cooking for a crowd. She will share her insights for planning, shopping and learning to enjoy the process of cooking. she’ll give tips on saving time and buying in small
quantities, do’s and don’ts of freezing and storing, and how to break away from the “t.v. dinner” habit.

Bring your questions and join us. You’ll see why Jill Houk is our favorite chef!

She provides fabulous tips for Being Your Own Guest when dining alone.

Vegetable Stir-Fry with Flat Iron Steak


Makes 1 serving.



1 teaspoon vegetable oil

4 to 6 ounces flat iron steak, trimmed, cut into 1-inch strips

1/4 teaspoon kosher salt

½ cup broccoli florets (fresh or frozen)

½ cup pea pods (fresh or frozen)

½ cup sliced mushrooms

¼ cup shredded carrots

2 Tablespoons soy sauce



  1. Heat a sauté pan over medium-high. When hot, but not smoking, add oil, and heat 30 seconds. Sprinkle salt over steak and add steak to pan, sautéing until all pink color is gone, about 3 minutes. Remove steak from pan and set aside.
  2. Add vegetables and stir-fry until crisp-tender, about 3 minutes. Stir back in steak and add in soy sauce and simmer 1 minute.


  1. Serve on rice, quinoa or rice noodles.

Minestrone with Basil


Makes 4 2-cup servings.



3 tablespoons extra-virgin olive oil

1 1/2 tablespoons finely chopped garlic

1 16-ounce can beans (kidney or white beans), drained and rinsed (or 1 ½ cups cooked beans)

2 cups chopped frozen collard greens

1 1/2 cups chopped tomatoes

1 ½ cups chopped frozen broccoli

1 celery stalk, diced

1 carrot, diced

1 zucchini, diced

1 medium russet potato, peeled, left whole

1 small russet potato, peeled, diced

½ teaspoon salt or salt substitute

1/2 cup chopped fresh basil

Freshly grated Parmesan cheese



1.      Heat olive oil in a deep, heavy pot over medium heat until hot. Sauté garlic for 30 seconds, stirring constantly


2.      Add beans, chard, tomatoes, greens, celery, carrot, zucchini, whole potato, and chopped potato to pot. Add 5 cups water and bring to a boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 1 hour.


3.      Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add 1/4 cup basil and simmer, uncovered until flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.


Turkey Meatloaf


Makes 8 single-serving loaves.



2 pounds ground turkey, raw


1/2 cup yellow or white onions, grated or chopped finely


1 egg, beaten


½ cup bread crumbs


1 Tablespoon crushed


1 1/2 teaspoons salt





1.      Combine all ingredients and mix well.


2.      Divide mixture into 8 equal servings. Form each serving into a loaf. Wrap and freeze loaves until ready to cook.


3.      When ready to cook, defrost a single meatloaf in the lowest part of your refrigerator for 24 hours. Preheat oven to 350ºF and bake for 30-40 minutes, until the meat loaf reaches 160 degrees.

3. Remove from oven and let rest 5 minutes before slicing and serving.



This is delicious with a baked sweet potato (which can be done as the meatloaf is baking), and a fresh salad with oil and vinegar dressing.

2009 New Food Trends with Chef Jill Houk

New Food Trends for 2009

Our favorite chef, Jill Houk, takes time out from her busy schedule at Centered Chef Food Studio of Chicago to teach us about healthy food trends, share a few recipes and answer your questions. Join us on TRB.

5) Flexitarianism–a lot of listeners realize that eating vegetarian is healthier, cheaper and better for the planet. But what if you really don’t want to give up meat? (Or are cooking for a family that refuses to go vegetarian.) Try flexitarianism! It’s a way to drastically reduce your intake of meat and increase your vegetable consumption. Many flexitarians consider this the best way to “have their cake and eat it too.” We’ll talk about simple ways to reduce meat, and will provide simple vegetarian recipes.

4) Curtailing wastefulness. In past years, you may not have thought twice about throwing away leftovers. Now you see them as an integral part to your family’s bottom line. We’ll cover how to store food properly and how to turn yesterday’s dinner into today’s lunch. We’ll also touch on preserving, the age-old art that’s making a serious comeback.

3) Low inflammation foods. A whole host of diseases, from cancer to heart disease to arthritis, are now being attributed to inflammation in the body. We’ll talk about what’s involved in a low-inflammation diet, and give some low-inflammation recipes.

2) Simplicity. Gone are the days (at least temporarily) of exotic ingredients and overly complicated cooking techniques. Restaurant cooks, as well as home cooks, are finding that comfort food is a huge hit. Listen in to find out what homestyle dishes are the hottest and how you can fix them for yourself.

1) Cooking at home. This is the #1 food trend and it’s tied directly to the economy. Learn which basic techniques you should know and what staples to always have on hand.

Low Inflammation Foods

Mushroom Pâté
Makes 8 servings.

¼ cup extra virgin olive oil
2 garlic cloves, minced
3/4 pound shiitake mushrooms, caps only, thinly sliced
3/4 pound button mushrooms, stems and caps, thinly sliced
1 to 1 ½ teaspoons fresh lemon juice
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Rice crackers

Heat oil in a large sauté pan over medium-high heat. When warm, add garlic and cook, stirring, 30 seconds.

Add shiitake mushrooms and button mushrooms. Sprinkle with a little salt. Cook, stirring occasionally, over medium-high heat until mushrooms are cooked through and all their liquid is absorbed, about 15 minutes.

Place mushroom mixture into the bowl of a food processor. Run food processor until mushrooms form a smooth paste. Add 1 teaspoon lemon juice, 1 teaspoon salt, and black pepper and run food processor 15-20 seconds to mix. Taste and adjust flavor with more lemon juice and more salt, if necessary.

Cool completely. Serve on crackers and toast points, garnished with chopped parsley.

Curtailing Wastefulness

Greek Chicken Salad
Makes 8 servings

16 cups shredded romaine lettuce
3 cups cherry tomatoes
1 large red onion, thinly-sliced
1 cucumber, peeled and sliced
2 cups leftover chicken meat, cut into ½-inch cubes
½ cup crumbled feta
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh dill
2 whole-wheat pitas (optional)

Place lettuce in a large serving bowl and top with tomatoes, onion, cucumber, cooked chicken, and feta.

Whisk lemon juice, oil and in another bowl. Season with salt and pepper. When ready to serve, drizzle over salad, divide among 8 plates.

Serve with pita wedges, if desired

Happy Thanksgiving – Healthy Second Meals Recipes from Chef Jill Houk

Chef Jill Houk returns to the program to share healthy and delicious recipes for all of the holiday leftovers. It is always a treat to have Chef Jill with us. She is a great guest and talented chef and provides tons of fabulous healthy menu ideas. Listen to the show for her tips on storing, freezing and creating new meals from those Thanksgiving leftovers.

Listen to the interview here on TRB.

Stuffing-Stuffed Peppers

6 large bell peppers
2 cups leftover stuffing
1 cup leftover turkey, chopped into 1/2-inch dice
2 cups tomato sauce

Cut off top 1/2 inch of peppers and set aside. Scoop seeds from cavities. Microwave peppers and pepper tops on HIGH for 6-10 minutes, until slightly softened.
Mix stuffing with turkey. Fill pepper cavities with stuffing mixture and place a top on each pepper. Stand filled peppers in single layer in heavy large pot.
Pour tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is warmed through, about 20 additional minutes.

Pork Tenderloin with Cranberry-Wine Glaze

2 12- to 14-ounce pork tenderloins
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1/2 cup leftover wine (red or white)
1/2 cup leftover cranberry sauce
2 teaspoons Dijon mustard

Pre-heat oven to 375ºF.
Heat a large cast iron or aluminum skillet (NOT non-stick) over high heat until hot. Sprinkle pork with salt and pepper. Add pork to skillet and cook until brown on all sides, turning occasionally, about 4 minutes per side. Transfer pork to a cookie sheet.
Add wine to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low and stir in cranberry sauce and mustard. Bring to a simmer and remove from heat.
Brush each pork tenderloin with glaze and place in heated oven. Cook until thermometer inserted into pork registers 145°F, about 10-15 minutes. Transfer pork to cutting board and let rest 10 minutes.
Cut pork into 1/2-inch-thick slices. Arrange pork slices on plates. Spoon any glaze and pork juices from the bottom of the cookie sheet over pork and serve.

Cream of Potato Soup

4 cups nonfat chicken broth
1 small leek, white parts only, split and cleaned, cut into half moons
2 cups leftover mashed potatoes

Bring chicken broth and leek pieces to a boil over in a large pot over high heat. Reduce heat and simmer 5 minutes.
If desired, strain out leek pieces. Reduce heat to medium and mix mashed potatoes into broth a spoonful at a time, whisking or stirring well to incorporate. Continue heating until soup is warmed through, about 5 minutes.

Turkey Shepherd’s Pie
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound cooked leftover turkey, chopped into small pieces
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2-3 cups leftover mashed potatoes or leftover sweet potatoes

Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, and carrot. Cook until browned, 8 to 10 minutes. Add the turkey and warm through.
Add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Spread the potatoes evenly over the turkey mixture. Bake until golden, about 30 to 35 minutes.