Monday, 23 October 2017

Homemade Turkey Soup

Prep  30 MIN
Total  2 HR 55 MIN

Servings10



Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Delicious!

Saturday, 21 October 2017

Sweet Potato-Pecan Casserole

Sweet Potato-Pecan Casserole


Total:
1 hr 15 min
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy


Ingredients

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe-1973555

Mustard-Parmesan Whole Roasted Cauliflower



Total:
1 hr 15 min 
Active: 10 min

Yield:
4 servings 

Ingredients

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Directions

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Thursday, 19 October 2017

Brussels Sprouts with Pancetta

I have a daughter-in-law who does not like vegetables.  That same daughter-in-law had 2 servings of this very delicious vegetable dish.

Enjoy!



Total:
30 min Prep:
10 min Cook:
20 min

Yield:
4 servings Level:

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe-1941791


Monday, 16 October 2017

Lemon-Maple Squash

One of the new recipes I tried for Thanksgiving.  Not bad at all!



Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:
1 hr Prep:
15 min Cook:
45 min

Yield:
8 servings Level:

Easy

Ingredients



Directions

Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.


Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Wednesday, 27 September 2017

Sauteed Mushrooms with Shallot

Sautéed Mushrooms with Shallot
Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
60 calories/serving

Ingredients

1 1/2 tbspolive oil23 mL
1shallots, finely chopped40 g
28button (white) mushrooms, cut in quarters400 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Clean the mushrooms and finely chop the shallot.
  2. Heat the oil in a saucepan over medium heat. Add the mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, 3-4 min.
  3. Lower the heat to medium-low, then stir in the shallot and sauté until translucent, 2-3 min. Season with salt and pepper to taste, then serve.

https://www.soscuisine.com/recipe/sauteed-mushrooms-shallot

Spinach a l'etuvee

Spinach à l'étuvée
Quantity : 2 servings
Preparation : 5 min Cooking : 5 min
80 calories/serving

Ingredients

280 gspinach10 cups
1 pinchsalt [optional]0.1 g
1 tbspextra virgin olive oil15 mL
1 tsplemon juice, freshly squeezed1/4 lemon

Before you start

Don't be surprised: the original volume will be considerably reduced after cooking.

Method

  1. Prepare the spinach. Wash and drain rapidly and transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them.
  2. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish.
  3. Transfer the spinach to a colander, press to remove excess water, then put into a salad bowl. Sprinkle with oil and lemon juice. Serve.
https://www.soscuisine.com/recipe/spinach-etuvee