HERBED ROASTED TURKEY
Total Time: 3 1/2 hours
Prep Time: 30 minutes
To Make Ahead: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
Recipe Description:
This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.
Recipe Ingredients:
- 1 10-12-pound turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons canola, oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
- 3 cups water, plus more as needed
Recipe Steps:
- Position a rack in the lower third of the oven; preheat to 475°F.
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Recipe Nutrition:
Per serving (without skin): 155 calories; 5 g fat (1 g saturated fat, 2g mono unsaturated fat); 63 mg cholesterol; 0 g carbohydrates; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium
NSTotal Time: 45 minutes
Prep Time: 35 minutes
To Make Ahead: Prepare through Step 2 and store in an airtight container in the refrigerator for up to 1 day.
Recipe Description:
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
Recipe Ingredients:
- 2 pounds green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh tarragon or 2 teaspoons dried
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Recipe Steps:
- Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
- Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
- Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.
Recipe Nutrition:
Per serving: 92 calories; 6 g fat (1 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 4 g fiber; 148 mg sodium; 186 mg potassium
Nutrtion Bonus: Vitamin C (25% daily value), Vitamin A (20% dv), Fiber (16% dv).
Exchanges: 1 vegetable, 1 fat
Carbohydrate Servings: 1/2
CORNBREAD AND SAUSAGE STUFFING:Recipe Ingredients:
- 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
- 2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 1/2-3 cups reduced-sodium chicken broth
Recipe Steps:
- Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
- Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
- Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Per serving: 237 calories; 9 g fat (2 g saturated fat, 2g mono unsaturated fat); 48 mg cholesterol; 29 g carbohydrates; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium
MAPLE ROASTED SWEET POTATOESRecipe Description:
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
Recipe Ingredients:
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Recipe Steps:
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Recipe Nutrition:
Per serving: 96 calories; 2 g fat (1 g saturated fat, 0g mono unsaturated fat); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium
Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)
Exchanges: 1 1/2 starch, 1/2 fat
MASHED ROOTS WITH BUTTERMILK AND CHIVES
Total Time: 1 hour
Prep Time: 20 minutes
To Make Ahead: Prepare through Step 2 and refrigerate for up to 2 days. Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.
Recipe Description:
This chunky mash has a clean earthy taste enhanced by sweet garlic and tangy buttermilk. Even if you've seldom cooked with root vegetables like celery root or rutabaga, don't hesitate to try this recipe - it's delicious!
Recipe Ingredients:
- 2 pounds celery root, peeled and cut into 1-inch pieces
- 1 pound rutabaga, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 5 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- 3/4 cup nonfat buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup snipped fresh chives
Recipe Steps:
- Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.
- Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
- Just before serving, stir in the remaining 2 tablespoons butter and chives.
Recipe Nutrition:
Per serving: 167 calories; 6 g fat (4 g saturated fat, 0g mono unsaturated fat); 15 mg cholesterol; 25 g carbohydrates; 4 g protein; 4 g fiber; 274 mg sodium; 779 mg potassium
Exchanges: 1 starch, 1 vegetable, 1 fat
Carbohydrate Servings: 1 1/2
GINGERED CRANBERRY RELISH
Total Time: 3 hours 10 minutes (including chilling time)
Prep Time: 10 minutes
To Make Ahead: Cover and refrigerate for up to 1 week.
Recipe Description:
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.
Recipe Ingredients:
- 1 12-ounce package fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
- 3 cups raspberries, (2 pints), fresh or frozen (not thawed)
Recipe Steps:
- Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
Recipe Nutrition:
Per 1/4-cup serving: 58 calories; 0 g fat (0 g saturated fat, 0g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 0 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium
Exchanges: 1 other carbohydrate
Carbohydrate Servings: 1
---
my sister will make her usual
JERK CHICKEN WINGS
she'll probably just throw some of her secret sauce blend with some Walker's Jamaican Jerk sauce, but here is a recipe from Epicurious
For the marinade- 1 onion, chopped
- 2/3 cup finely chopped scallion
- 2 garlic cloves
- 1/2 teaspoon dried thyme, crumbled
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
- 1 teaspoon black pepper
- 6 drops of Tabasco, or to taste
- 2 tablespoons soy sauce
- 1/4 cup vegetable oil
Make the marinade:
In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.
In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.
M
y sis is going to try her hand at
STUFFED MUSHROOMS
Here's a recipe from the Food Network:
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
I'm going to whip up my usual
BAKED SALMON recipe because I am not ea
ting poultry these days
here is a recipe I found on Cooks.com
1/4 c. packed brown sugar
4 Market Day salmon fillets
1 tbsp. butter, melted
4 thin slices lemon
8 tsp. brown sugar
My mother is going to make
JOLLOF RICE
Here is a recipe I got from Global Gourmet
500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large o
nions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
The top six recipes were from www.intelihealth.com
No comments:
Post a Comment