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Recipes
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Written by Theresa
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Sunday, 12 October 2008 19:00 |
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I love turkey sandwiches with mayo and white pepper even more than turkey dinner but there’ a limit. What to do with the leftovers of such a meal? Here’s a few ideas and a recipe to boot. Do send me your tips too! Always looking for good ideas!
- Use the mashed sweet potatoes in sweet potato muffins (recipe below) and freeze them for breakfasts and snacks.
- Pulse turkey meat in a food processor and add 1 teaspoon of tandoori paste per cup of turkey. It’ll be like a homemade lunchmeat spread that’ll rival any president’s choice product. Freeze in small portions and thaw overnight to use in a pita with lettuce or in a wrap with spinach.
- Stuffing is amazing in fritatta. But again, freeze and use it next weekend so you don’t get flavor overload.
- You know those bones’ll make good soup. C’mon its not that much work to haul out your slow cooker, stick em in with any other scraps of veg and cook for 6 hours. A teaspoon of balsamic vinegar will give you some nice color and help get more calcium from the bones. Drain and add frozen veg.
- Corn timbale. Maybe the most complex of these dishes but a side dish like no other… 2 cups cooked frozen corn mixed with one 8 ounce carton of egg whites, whipped. Fold in 1 cup of cheddar and empty into a deep casserole dish that has been well buttered. Bake at 425F for 20 or so minutes then turn oven down to 350 until firm and cooked through. A cheap corn souffle looks impressive next to your roast beef next sunday and you won’t even know its from leftovers.
- And after an interview on Big 105 in Red Deer Alberta, Blake sent me his special idea…”Remember my turkey pizza idea! Revolutionary!
Store bought pizza crust, or home made if you’re ambitious…spread cranberry sauce on the crust, followed by the turkey meat, with some dark in there to keep it from being too dry. Sprinkle on some mozza, pop in the oven, and you’re good to go…kid’s will love ya!
Take care!
Blake Jackson
www.theteslaeffect.com”
Sweet potato muffins
Recipe By : Theresa Albert
Serving Size : 12 Preparation Time :0:30
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1/2 cup butter — softened
1 cup brown sugar — firmly packed or cane sugar
1 1/2 cups sweet potato — cooked
1 egg
3/4 cup whole wheat flour
3/4 cup flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/3 cup milk
Preheat oven to 375F. Butter and flour muffin pan or use muffin papers.
With an electric mixer, beat brown sugar and butter together until fluffy, beat in mashed sweet potatoes and egg.
Sift together flour, pumpkin pie spice and baking soda. Mix half of the dry ingredients into the sweet potato mixture. Add only enough milk to thin batter so you can add remaining dry indredients. Add milk as you need it. Batter should be a very thick mixture.
Fill muffin tins two thirds full and bake until dry on top and fork comes out clean. ( About 15-22 minutes.)
Freeze in single wrapper for lunches or snacks. Serve for dessert or Warm in oven for breakfast.
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Recipes
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Written by Theresa
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Monday, 21 January 2008 19:00 |
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I hate winter. The only thing that seems to cheer me up during the sub-zero, grey days of January is hot cocoa.
Now I am not talking about the trans fat laden crap that is available. I am talking about the stuff of the Mayan gods. Here is how I make it.
1 Tbsp cocoa powder *
2 tsp maple syrup
6 oz boiling water
2 oz milk
*cocoa powder is dried ground dark chocolate if you buy the right one. “Dutch processed” means that it uses an alkaline to remove the bitterness. Guess what? The bitterness is the good for you part. You need to search to find a cocoa powder that is not Dutch processed. I found one and it isn’t the high end organic fair trade brand, it’s the no name brand. Go figure, the cheap one is better for me.
Use a whisk or a fork to blend together the cocoa powder and the maple syrup in a large mug. This step takes a little bit of work but it is crucial as it will make the final product frothy. Pour boiling water into the mug and stir. Stir in milk.
Take mug in two hands (cause your fingers are freezing, too, admit it) and inhale. Take a break and enjoy knowing that you are doing something good for your body and soul. Then book a vacation to where the real Mayans lived if only in your mind.
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Recipes
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Written by Theresa
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Monday, 19 November 2007 19:00 |
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I have been engaged in developing recipes for the slow cooker and can’t imagine why this isn’t a central piece of gear in every kitchen. It doesn’t take much to load it up with veggies and a hunk 0 some kind of meat and let ‘er cook. Coming home to the comfort of food at the end of the day rather than the prospect of creating it is way better!
Here are some caveats…
1. Slow cookers don’t evaporate like stovetop or oven methods so reduce the juice.
2. Because they don’t evaporate, they don’t caramelize sugars, which is what develops the flavors. Many recipes replace this fact with salt and fat in the form of canned soups. Salt being the “silent killer” lets try to avoid this. You want to bulk up on dried herbs and garlic. Here’s how:
Roast an entire bud of garlic right in the pot and squeeze its softness into the jus before serving. Now you have replaced the salt with cold fighting, antibacterial, way yummy garlic.
3. Place 2 pounds of your meat of choice… turkey breast, pork tenderloin, beef eye of round on top of a raft 3 inch pieces of your fav root veggies…carrots, parsnips, turnip, rutabaga and sprinkle with a dried herb that works. (Sage for poultry, thyme for pork and rosemary for beef) Top with a head of garlic as above.
4. The other thing missing with the lack of evaporation is the color. Sprinkle all meats with a mixture of 2 tablespoons of balsamic vinegar and 1 tablespoon of soy sauce just before you close the lid. This will fake a tan.
Truly a monkey could do it.
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