Food

Food

Meg Makes: Lots of leftovers? Turn them into chili

I love Thanksgiving food all the way through leftovers, and so many people have creative ideas about how to prepare the remains of the feast.

This recipe from my co-worker Audrey LeGrande of Champaign is particularly creative. It's a post-Thanksgiving tradition in her household.

Turkey Corn Chili

1 tablespoon extra-virgin olive oil

1 onion, chopped

My Amish Home: Sunday's warmth fights off shivers

"These are the things that ye shall do; speak ye every man the truth to his neighbor; execute the judgement of truth and peace in your gates; and let none or you imagine evil in your hearts against his neighbor; and love no false oath: For all these are things that I hate, saith the Lord." Zechariah 8:16-17

Strawberry Fields sets closing date; store will be for sale

URBANA — Strawberry Fields will close its store at the end of business Dec. 14, with the possibility of another store opening in that space in 2015, General Manager Jack Wallace said.

A liquidation sale at the natural foods store and cafe will begin Dec. 1 and run through Dec. 14, with discounts starting at 30 percent off.

Meg Makes: Two dishes for pumpkin's last hurrah

I see Thanksgiving as the last big, delicious hurrah for pumpkin flavors. By the time it's over, peppermint, ginger and assorted Christmas cookies will be everyone's darlings.

Here are two easy pumpkin dessert recipes for you to make for guests (or yourself!) to enjoy, or take to a gathering.

Food bank hopes you'll help ease hunger for thousands

URBANA — Before you begin shopping for turkey and all the trimmings, here's a chance to help put some food on the table for more than 100,000 people dealing with hunger in East Central Illinois.

My Amish Home: Dreading the beginning of winter

"No man can serve two masters: For either he will hate the one and love the other, or else he will hold to the one and despise the other. Ye cannot serve God and mammon. Therefore I say unto you, take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on.

Getting Personal: John D. Caveny

Getting Personal is a Q&A with a local personality. Here, 65-year-old John D. Caveny, who farms near Monticello, chats with The News-Gazette's Paul Wood. Caveny humanely raises Bourbon Red turkeys for their flavor, not for their big breasts. His birds are all pasture-fed.

My Amish Home: Mourning a loss as autumn chores end

"Be kindly affectioned one to another with brotherly love; in honor preferring one another; not slothful in business; fervent in spirit; serving the Lord; Rejoicing in hope; patient in tribulation; continuing instant in prayer; Distributing to the necessity of saints; given to hospitality." Romans 12:10-13

Meg Makes: Precise pies part of holiday tradition

Thanksgiving is my favorite holiday, and I'll unabashedly admit — it's because of the food.

This week, I'm thinking about pies.

Sarah Hughes Taflinger of Charleston sent me the easiest pre-baked pie crust recipe ever, and I had to try it out. It's a strategy her mom uses and removes my most-frequent worries — uneven rolling and too much handling that make it lose its flakiness.

Meg Makes: This Thanksgiving, make dessert from scratch

A few years ago, I went on a wild Thanksgiving cooking binge and made a turducken from scratch. (That's a deboned duck inside a deboned chicken inside a deboned turkey.)

That process was far too complicated to share here, and I have no need to try it again.