Elevating the Day After-- Thanksgiving Leftovers Recipes

Recipes from Pantry Chef Michael Magliano.

We all have family favorites and traditions to comfort and warm the heart on Thanksgiving Day, but the day after we can now be a time to get inventive to repurpose some of our Holiday favorites!

Keep the good vibes rollin' with these 4 quick and easy recipes lightly infused with cannabis to warm the holiday weekend: a keto-friendly whipped chocolate with blackberries, an oat thumbprint cookie with peach jam, a cranberry vinaigrette winter salad and one BONUS recipe from Chef Michael Magliano-- a turkey-stuffed rellano with infused red mole sauce that you will want to eat every day of the year.

Chef Magliano’s home-made mole saucefrom scratch is the real star here, but if you want to save time then you can substitute the mole paste he suggested to keep this recipe quick an easy also!

Leftover Turkey Rellanos with Red Mole Sauce
Serving size: 1 stuffed pepper
per serving: 5mg THC + 5mg CBD

Prep Time: 20+ minutes
Cook Time: 20 minutes
Total Time: 40+ minutes depending on mole choice

Ingredients:
Poblano Pepper and Filling: 
6 ea Poblano Pepper, roasted , peeled
1# Asadero Cheese , shredded
1 # Left over Turkey shredded 

Batter:
4 eggs, separated
1/4 cup rice flour 

Red mole sauce: 
For a quick and easy option--substitute this ready-made mole paste instead.

3ea ancho -smokey raisin
3ea pasilla-mellow
3ea guajillo-mild hot
1ea chipolte-hot and smoky
1/8cup sesame seed
1/8cup pumpkin seed
1/8cup pecan
1tsp coriander seed
1oz chocolate bitter
1/8 cup coconut oil
1/‘2 onion
3ea cloves
3ea garlic
2tbsp raisin
2ea corn tortilla
1/2tsp black pepper pepper
1tsp cinnamon
1ea small tomato,
2ea tomatillo
2cup chicken stock
5-10 Keto Bites as needed per dosage

Recipe Instructions:

Step 1: Prep Chef Mags Mole or Ready-Made Mole Paste
Cut the tomatillos and tomato in halves, then place them flesh side down in a pan. Place under broiler until charred generously, 5-10 minutes.
Remove stems from peppers and shake seeds out before placing on a baking pan. Toast in oven for about 4 min to pull the aroma out.
Add the toasted peppers into a small saucepot with the chicken stock and bring to a simmer. Turn off and let peppers steep.
In a saute pan, toast the sesame seeds, pumpkin seed, pecan, coriander, cinnamon and clove until fragrant. Then grind with a mortar and pestle or food processor to make a paste.
Heat coconut oil in a saucepan, then saute the garlic, onion, and tortilla chips for about 5min.
Then using a blender combine the peppers, chicken stock, the spice paste, tomato, onion mixture and raisins then puree until smooth. Season with salt as needed. Add more stock or water to thin to desired consistency.
Step 2: Infuse the Mole
To infuse, divide the sauce into desired portions on the plate, then use a microplane to grate 1 Pantry Keto Bite atop each sauce portion.  Freeze any leftover sauce for next time.
Step 3: Stuff Peppers
Mix the turkey with Asadaro cheese and season with salt. Cut a slit into the poblano peppers lengthwise. Stuff peppers with the mix.
Step 4: Prep Batter
Whisk the egg whites until stiff. Combine the egg yolks with the egg whites. Keeping the batter light and airy use immediately.
Step 5:
Dredge the peppers in the rice flour then into the batter. Saute in a cast iron pan on medium-high heat with a generous amount of oil.  Remove from pan drain on a paper towel then serve on top of a pool of red mole.

Arugula Salad cranberry vinaigrette, citrus and pecan

Serving size: 1 salad; 1 capfull Pantry EVOO/salad
per serving: 3 mg THC + 3 mg CBD

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Cooking Tools:
Baking sheet
Sauce pan
Large bowl

Ingredients:
1 cup Cranberry sauce
1/2 cup white balsamic
1/2 cup olive oil
1/4 cup water or orange juice
large bowl Arugula
1/2 cup pecans
3 ea oranges or mandarine, peeled and sliced
1 capfull Pantry EVOO per salad

Recipe Instructions:

Step 1: Dressing
Place cranberry sauce, white balsamic, olive oil and orange juice in a bowl. With immersion blender puree until smooth.  Feel free to thin down to the desired consistency using more water or orange juice.
Step 2: Salad
Toss the arugula with dressing, some citrus slices, and toasted pecans. Plate the lettuces and garnish with more pecans and citrus on top. Finally, drizzle one capful of Pantry EVOO to infuse each salad.

Oat Thumbprint Cookie with Chia-Peach Jam

Serving size: 1 cookie
per serving: 5mg THC + 5mg CBD

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Cooking Tools:
Baking sheet
Sauce pan
Large bowl

Ingredients:
For the chia jam:
3g chia seed
300g peach juice

For the oat cookie:
30g Rolled oats
85g Oat flour
30g Date syrup
1/2 tsp Cinnamon or 5 spice powder
1/2tsp Baking powder
1tbsp almond milk
1/4tsp Salt
30g Coconut oil, melted
1/2tsp Vanilla or almond extract
as needed Chia jam
4 Pantry peach jellies

Recipe Instructions:

Step 1
Combine all chia seeds and peach juice in a heated saucepan. Reduce until thick and jammy, about 5 min. Let mixture cool and reserve for cookies. The consistency will be slightly thinner than a normal jam, but once baked will become thicker.
Step 2
Combine oats, oat flour, date syrup, cinnamon, baking powder, almond milk, vanilla extract and coconut oil in a bowl until mixed.
Step 3
Roll into 5 balls just smaller than a golf ball. Place on a greased cookie pan. Using thumb, push down to make a deep well. Fill thumbprint space with the chia jam.
Step 4
Bake at 350 about 12-15min. Remove from oven, and while still warm, place 1 Pantry Peach Jelly into the chia jam. Let cool and enjoy!

Keto Chocolate Whipped Cream with Blackberry and Almond

Serving size: ¼ of whipped cream mixture
per serving: 2.5 mg THC + 2.5 mg CBD

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Cooking Tools:
Baking sheet
Sauce pan
Large bowl

Ingredients:
1 cup Heavy Cream
1 tbsp cocoa powder
1tbsp date syrup
1/2 tbsp cocoa nib
2tbsp almond butter
1tbsp toasted sliced almonds
14 blackberries
1/2 tsp vanilla or almond extract
2 each Pantry Keto Bites

Recipe Instructions:

Step 1
With a chilled bowl and whisk, whip the cream with cocoa powder, date syrup and vanilla extract until medium peaks are formed.
Step 2
With a microplane, grate the keto bites into the cream, and set aside.
Step 3
Divide the almond butter in serving glasses to create a base, followed by a layer of a few black berries. Then add the whipped chocolate cream and garnish with the remaining berries, cocoa nibs and toasted almond.