Roasted Herbed Turkey

2 Lemons

Dijon Mustard

1 cup Soy Sauce (I use low sodium soy sauce)

Nice handfuls each of rosemary, basil, thyme and sage

Preheat oven to 350° Make sure to remove the neck, gizzards, heart & liver then rinse & pat dry the turkey - placing it in a roasting pan either with a lid or you will need heavy duty foil to tent over the turkey while it is roasting. Next slather dijon mustard all over the turkey generously, I like to get up underneath the skin & coat the meat with it, making sure to get the skin loose so that we will be able to put the herbs under the skin when we’re ready to really infuse the herb flavors into the bird. Next, roll the lemons across the counter several times to loosen the fruit & juice from the rind, then cut into quarters & squeeze over the turkey, place rinds into the cavity of the bird. Next, gently pour the soy sauce over the turkey to coat it thoroughly but being careful not to wash off the dijon mustard.  Now it’s time to stuff herbs under the skin but make sure the skin continues to cover the bird & herbs. Then place herbs all over the outside of the bird, as well. You can keep some herbs back to use as garnish, if you like. Now cover with a lid or if you have foil, tent the foil over the bird tightly.  Depending on the size of your bird, you’ll want to roast for several hours until the internal temperature of the thigh meat has reached 180°.  Approximately 30 minutes before the bird is done cooking, you will want to check and see if it is browning, if it isn’t browning, then you’ll want to remove the lid or the foil. Now, make sure to baste frequently so you’ll keep the exposed breast meat from drying out on you.  This makes one of the most juicy, suculent and tasty turkeys you will ever put in your mouth.  Serve this with all your normal holiday sides.

I’ll be posting wonderful holiday recipes over the next few days & weeks so be sure to come back often. 

Here are the links to check out my turkey roasting & carving videos:

http://www.youtube.com/watch?v=4DDm3W9aWUg

http://www.youtube.com/watch?v=UKSZouKvRZQ

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For all you hot choclate lovers who like a little spice or heat to your chocolate then I have just the ticket — from Whole Foods - Allegro Coffee comes Single Origin Drinking Chocolate - the Flavor is Organic Mayan 73. It has just a hint of cinnamon and chilis. It is not so hot that it’s bitter or too spicy to drink but it’s enough to give the drink a good flavor and a great combination when married with the chocolate. Not to sweet either, lovely with whipped cream but don’t think it’ a marshmallow kind of drink.

Organic Mayan 73 Drinking Chocolate

Now, what else could possibly be better with a nice steaming cup of hot chocolate than a bar of chocolate but not just any bar of chocolate it has to be bold, different daring. Enter - Vosges Haute Chocolat Red Fire Bar. It is a great combination on a cold night with both of our Hot Chocolates.

First, when you bite into it and begin tasting the bar, you will get that sweet fruity taste of the dark cacao, then as it starts to melt you begin to get just a tad bitter sweetness of the cinnamon and then the hint of heat from the chili starts to come from the back while the full depth of the aroma and sweetness of the chocolate begin to follow through now until it all begins to meld together. All in all, very smooth and creamy. Not too hot or spicy and not as acidic as one would think for the combination of the spice with the chilis. Definitely go out and get one of these and try it for yourself with a cup of hot chocolate!

Mmmm…warm yourself right up!

Vosges Haute Chocolat Red Fire Bar

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Baked Eggs Florentine

Recipe per ramekin serving:                                           

1 slice prosciutto

1/2 cup baby spinach

1/2 cup diced tomato

1 round slice provolone

2 eggs

1/4 cup shredded mozarella

Sea salt & Cracked Pepper to taste

First you’ll need to butter or oil your ramekins, place them on a cookie sheet and then preheat oven to 350.

Then for each ramekin, tear prosciutto into small pieces and place in the bottom of ramekins. Next add baby spinach, then tomatoes. Salt & pepper, to taste. Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to cut into 4 pieces & overlap. Then crack the eggs over the top of the cheese being careful not to break yokes. Salt & pepper, to taste then cover with shredded mozarella. Place ramekins on the cookie sheet into the oven and bake for approximately 12 -14 minutes until the cheese starts to brown a little. I like my yokes to still be a little runny, so if you would prefer them a little more done you might want to bake a little longer.   Have a little fruit, some avocado slices & some coffee with it and you have a fabulous gourmet brunch! Bon Appetito!

Baked Eggs Florentine Breakfast

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Here is #3 of my Christmas gift basket list. Home-assembled Herbal bread mixes- individually portioned and packaged for bread machines. (just add fluids) There are three standard bread machine sizes: Small 1lbs, medium 11/2lbs, and large 2lbs. You will need to find out what size the “gift-receiver” has. I’ve included the ingredients list for all three sizes.

Herbal savory: Brushetta Bread!   

Once you have mixed all your dry ingredients together you can pack the mixes into small ziplock bag, use mason jar or check out the dollar stores they sell glass jars with lids. You can either hand write the name and instructions onto labels or use the computer to generate them. Tied on with a colored ribbon then your all set.

Brushetta Bread!

Ingredients: Small loaf capacity machine (1-lb loaf  450ml)

1 3/4 cups             whole wheat flour                 425ml

1/4 cup                  white flour                             60ml

1/3 cup                  cornmeal                                75ml

11/2 tablespoons  dark brown sugar                   22ml

1 tablespoon          powdered whey                      15ml  ( available at bulk food stores)

11/2 teaspoons     active dry yeast                        8ml

1/4 cup                  dehydrated onions                 60ml

1/4 cup                  dehydrated tomatoes  flakes 60ml

1 teaspoon             garlic powder                           5ml

1 1/2 teaspoons     dried basil                               8ml

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Ingredients: Medium loaf capacity machine (11/2-lbs loaf  675ml)

2 1/2 cups             whole wheat flour                625ml

1/3 cup                  white flour                             75ml

1/2 cup                  cornmeal                              125ml

3 tablespoons        dark brown sugar                   45ml

11/2 tablespoon    powdered whey                       22ml  ( available at bulk food stores)

1 tablespoon          active dry yeast                       15ml

1/3 cup                  dehydrated onions                  75ml

1/3 cup                  dehydrated tomatoes  flakes   75ml

1 1/2teaspoons      garlic powder                            8ml

1 tablespoon           dried basil                              15ml

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Ingredients: Large loaf capacity machine (2-lbs loaf 900ml)

3 1/2 cups             whole wheat flour                      850ml

1/2 cup                  white flour                                 125ml

2/3 cup                  cornmeal                                   150ml

3 tablespoons         dark brown sugar                       45ml

2 tablespoons         powdered whey                           30ml  ( available at bulk food stores)

1 tablespoon          active dry yeast                           15ml

1/2 cup                  dehydrated onions                    125ml

1/2 cup                  dehydrated tomatoes  flakes     125ml

2 teaspoon             garlic powder                               10ml

1 tablespoon          dried basil                                    15ml

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Methodology:

1)Mix all ingredients in a bowl until well blended.

2)Pour into jar or baggy.

3)Make up label… It should include the list of ingredients, how to make bread, and how much fluids to include. I’ve listed them in order of size

#1 Small loaf capacity machine (1-lb loaf  450ml)

Brushetta Bread:

To make up bread add 1 cup/250 ml of water & 1 tablespoon olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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#2 Medium loaf capacity machine (11/2-lbs loaf  675ml)

Brushetta Bread:

To make up bread add 1 1/2 cup/375 ml of water & 1 1/2 tablespoons olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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#3 Large loaf capacity machine (2-lbs loaf 900ml)

Brushetta Bread:

To make up bread add 2 cups/500 ml of water & 2 tablespoons olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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Entertaining in the 00’s

Pity the modern hostess. She used to plan an event according to her budget and culinary skills. But now religious restrictions, ethical quandries, and food allergies monopolize her party menu!

With this in mind, I am starting a series on “What Your Guests Won’t Eat”.  I know that many of us truly enjoy the company of people who eat differently than us, and do want to feed them food that they can eat! Hopefully these posts will help you to do just that.

Vegetarianism and Veganism

Most of us know at least a few people who are vegetarians or vegans, and so creating menus to feed people who restrict or eliminate animal products from their diet. Fortunately, however, veganism and vegetarianism are probably the easiest “special” diets to accommodate!

Vegetarians and vegans are people who restrict (or eliminate) animal products from their diet. Vegetarians do not eat animal parts (i.e. meat, fats, or by-products such as gelatin) but they might consume dairy, eggs, and/or honey. Vegans do not consume any product derived from animals: In addition to meat, they will not consume eggs (including fish eggs),  dairy, and (in many cases) honey.

(Note: Occasionally you might know someone who identifies as a vegetarian but who eats fish and/or seafood. These folks are more properly known as pescetarians. In my experience, pescetarians may only eat fish and/or seafood occasionally, so don’t assume that they will expect fish or seafood to be on the menu. Conversely, some people may describe themselves as vegetarian, but are in fact vegan.)

How do I Find out If a Guest is Vegetarian or Vegan

The best way to find out if any of your guests are vegetarian or vegan is to simply ask if they have any dietary restrictions. If you already know that a guest is vegetarian or vegan, you should clarify what they will/won’t eat prior to your event.

Cooking from Scratch

The least expensive way to accomodate a vegetarian or vegan guest is to prepare your meal from scratch. You will have the most control over what goes into the food and will be able to consult with your friend if necessary. There are plenty of vegan/vegetarian recipes online, and there are numerous discussion forums for vegans and vegetarians who will most likely be very willing to assist you in planning your menu.

One thing to keep in mind is that there are many condiments, sauces, and beverages that may appear to be vegetarian or vegan, but do contain animal products. For example, some beers, wines, and spirits are prepared using animal products.

Catering and Prepared Foods

If you are ordering food from a caterer/restaurant or using prepared foods, you need to be careful to make sure that the food is truly vegetarian/vegan. There are a number of food additives and preservatives that may be derived from animal sources. Best to bring a list like this one when you go shopping for prepared foods.

About Fake Meat

There are a number of meat substitutes on the market (i.e. veggie burgers and tofu dogs, etc). But many vegetarians/vegans don’t eat meat because they genuinely don’t care for it (and those who do like meat may not find the fake stuff to be satisfying). So don’t assume that a meat substitute is the best option for your guests.  Again, if in doubt, ask your vegetarian/vegan friend what they would prefer to eat: It may be that an extra veggie side dish or salad would be appreciated more than Tofurky.

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 Well – I imagine it seemed as though I abandoned this blog altogether –but not the case. It’s been hectic around our house, packing, getting ready to move, trying to sell our house, having a moving sale and open houses. Then there was this little storm you might have heard about named Ike, well he looked like he was headed our direction but just as we prepared for his arrival he decided to descend upon my family in Texas, instead. They have a little less practice with hurricanes than we do. Although, lately, they’re starting to receive more than their fair share.  So – it’s been crazy here to say the least. 

I do have wine tastings to catch you up on & during that time away, I did manage to also celebrate my step-son’s birthday the Big 1-8! Woohoo! Now what do you serve to a bunch of teenagers when all their taste is in their mouths? You got it! Pizza! No, I didn’t order Pizza Hut & call it a day! No, that wouldn’t do – my kids do have a little more going for their taste buds than that – they do, after all – have me. No, I made homemade gourmet pizza. Now I know what you’re thinking but seriously, it’s not all that difficult –or at least — it doesn’t have to be. You can, cheat on the crust, there are some great crusts out there and I wholeheartedly believe when that work is already done & it’s that good there’s nothing wrong with saving yourself some time. Whole Foods has a great crust you can purchase and if you like to buy in some serious bulk, Sam’s has them in a case of 20. They are both wonderful pizza dough.  My secret is in the sauce/spread I use which is the recipe in today’s blog. I use this not only for pizza but on steaks, chicken, pork chops, pasta, vegetables, in dipping oil for bread, you can use it literally on anything you want. It is amazing. My husband swears I should bottle it and sell it. But I’ll just settle for spreading the word here.

Let’s get started with making a pizza, though. First, you’ll want to spray or spread some olive oil on your pizza pan, if you have a pizza stone, then of course, use that but don’t oil it.  Next, knead or toss your dough and spread it out to the size of the pan. After that you’ll want to brush olive oil all over the top of the crust, then brush the sauce/spread all over the top of the crust leaving a 1” border all the way around the outside, this will be the same for all the ingredients we add, nothing will go inside this 1” border. The next order of business is to slice roma tomatoes and place them all over the crust. Then take pieces of prosciutto and lay them all over the pizza in between the tomatoes slices. Mouth starting to water, yet? Then place small dollops of ricotta cheese around the tomatoes & the prosciutto;  chiffonade some fresh basil and scatter it all over the top of the pizza. The final act is to be sure to put a thick layer of shredded mozzarella that covers all the areas of the pizza inside the 1” border. I have all different kinds of flavored oils so at this point, I opt to sprinkle the top of the pizza with some flavored oil. If you have some, by all means use it or you can just use extra virgin olive oil if you like or nothing at all if you’d rather save the calories and fat. Place it in the center of a 350° oven and bake for approximately 12 minutes or until the cheese is melted and golden brown in areas. When you bring it out be prepared for a battle over who gets the biggest piece to ensue! Make plenty and keep them coming! I promise it’ll be a hit!

Eclectic Kitchen Margherita Pizza

Fresh Herb Sauce Blend

Place 1 cup each of fresh basil, fresh rosemary, fresh thyme, 2 garlic cloves, 1/2 tsp. coarse sea salt & 1 tsp. extra virgin olive oil in a food processor and blend to a paste.

I personally make this in large batches of 4 times this size & keep it on hand to use for everything.

Fresh Herb Sauce Blend

Bread w/ Fresh Herb Sauce Blend & EVOO

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Ever wonder why people seem so confused about diet and nutrition “facts”?

Ever consider that part of the problem is the “journalists” who report these “facts”?

For example,  dbTechno and other sites report that a study published in Lancet Oncology, indicates that a vegan diet (along with exercise and relaxation) is important in slowing the effects of aging.

Fair enough.

But then the article explains that the study participants had to take supplements, such as “fish oil”, as part of the study.

Um, what part of “vegan” don’t you folks understand?

Vegans, for those who don’t know, do not consume any animal (and yes, fish are animals) flesh, nor do they consume animal products such as dairy, honey, eggs, or, for that matter, fish oil.

I haven’t read the study itself, so I can’t tell you if, in fact, fish oil was a prescribed supplement in the study.

What I can tell you is that declaring the success of a “vegan” diet study that includes fish oil is sloppy reporting. With this sort of “journalism” it is no wonder that people are so perplexed that they give up on even trying to eat healthily.

Happy Monday!

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In the spirit of the economy let me eliminate a bunch of trips to the mall where I would have to walk around frantically trying to find just the right gift for all, on my shopping list. I truly believe its time to bring back the old fashioned spirit of Christmas and spend a few happy hours creating tasty super duper gifts for all, in my kitchen.  

The following list is my official to-do list. This year I’m planning on a “bakers dozen” basket for my family and friends. I will add all of my recipes and how to’s in the next couple of weeks too.

1. 1.Walnut & Rhubarb Dessert Sauce (published here September 11/08)
2. 2.Homemade Amaretto Almond Biscotti
3. 3.Homemade Herbal Bread mixes - Portioned For Bread-machine (just add water)
4. 4.Spiced nuts

1. 5.Green Cherry Tomato Pickles
2. 6.Homemade Infused Vinegar & Oil
3. 7.Homemade Honey Mustard
4. 8.Homemade Meat Rub
5. 9.Dried Herbs Mixtures For Stews And Soups

1. 10.Homemade Liqueurs
2. 11.Homemade ‘House Blend’ Chai Tea
3. 12.Homemade Dog Biscuits/Kitty Treats
4. 13.Handmade Cook Book Of Family Heirloom Recipes
5. Three or four months ago a local ‘Gift basket shop’ was advertising their going out of business sale. I’m a wicker addict and just couldn’t leave without buying. These fantastically gorgeous baskets that were regularly out of my price range were available for a couple of bucks each. That’s when the idea popped in my head that I would buy these little beauties and fill them with homemade gifts for everyone for Christmas. I’m still exited about the whole process. Since then I’ve been hunting for pretty little bottles (for my oil, vinegar and liquor), fancy jars (tea mix) and cookie tins too. All the other items will be perfect in canning jars.

Last week I made my first recipe Walnut & Rhubarb Dessert Sauce. Check out the recipe it really is a tasty treat. I already have a few of the herbs that I’ll be needing dried, just waiting to be mixed and packaged. This is going to be so much fun…

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Despite my fondness for things noodly, I can’t enjoy pasta very often: Carbs settle on my hips, and my mood suffers if I eat too much of the stuff. This is frustrating, because pasta is not only inexpensive and easy to prepare, but its “portionability” is perfect for folks like me who are cooking for one.

So I was limiting my Zoba (a noodle bar) visits to about once a week, when I read about something extraordinary. Something amazing.

Noodles with no (or very few) carbs and no (or very few) calories.

(Naturally I wondered how such a thing could be possible.)

So I did some research and found out that not only could such a thing exist, but that it had existed for quite some time. A traditional Japanese foodstuff, shirataki noodles are made from glucomannan flour which is essentially soluble fiber. (There is also a version that incorporates tofu along with the glucomannan flour. This adds a few calories, carbs and protein to the noodles.)

The healthy aspects of the noodles are best explained by the experts, but I will mention some of the benefits that I have received from eating the noodles:

1. Significant appetite reduction. I am not kidding. These noodles are not only filling, but they really help to stave off hunger pangs.

2. Yes, I have lost weight since I added the noodles to my diet. I am NOT claiming that my experience is typical, but after adding one 7 oz bag of noodles to my daily menu for a week, I dropped 4 lbs.

3. I feel that my blood sugar is more stable, even if/when I eat sugar and/or simple carbs.

But enough of all this “health stuff”. I am quite sure that you are wondering: “Can something with so few calories/carbs actually taste good?”

In a word: Yes.
The traditional shirataki noodle, made only of glucomannan flour, are gelatinous, slightly elastic, with a distinctive texture. I have found them most suited to asian sauces and dishes. They don’t have much of a flavor, but generally take on the flavor of whatever sauce or food they are tossed with.

The part-tofu shirataki noodles, on the other hand, have much more of a traditional pasta-like texture, and I have prepared them with both Asian and Italian sauces, but I really prefer them with Italian (i.e. tomato) sauce. Their texture is firm, but decidedly softer than the original shirataki.

Preparation

Preparation is easy, but it needs to be done properly:  The noodles are typically packed in water, which has a strange, fishy smell. It is important to not only rinse away the smell, but to get the noodles as dry as possible.  Here is how to do it:
1. Put the noodles in a strainer or colander, and drain.
2. Run cold water over the noodles for several minutes until the “fishy” smell vanishes. Shake off as much water as possible.
3. Place the noodles in several layers of paper towels and squeeze gently so as to remove water without breaking the noodles..
4. (Optional, but wise, step.) Bring a pan (nonstick is best) to medium heat on the stove, and add the noodles. Heat and toss for about a minute until any remaining water evaporates.

5. The noodles are now ready to use.

Cooking with Shirataki Noodles

Shirataki noodles come in a variety of shapes and sizes, so it is very easy to use them in any dish that requires pasta. There are three things to keep in mind about shirataki noodles (which, after the rinsing and drying steps, are ready-to-eat out of the bag):

1. Don’t freeze them. Doing so will affect the texture.
2. Don’t overcook them. Add them as the last step to a hot dish or soup, and only heat enough to warm through.
3. Don’t microwave them. Again, this will affect the texture.

A Google search will reveal many recipes for the noodles, though I find that working with them is a matter of common sense. For example: Place part-tofu noodles in a shallow baking dish, top with spicy tomato/meat sauce, and cover with mozzarella cheese. Bake the dish at 400º in a toaster oven, and the result is a freshly baked pasta dish with a fraction of “regular” pasta’s calories and carbohydrates.

Shirataki For Stretching Calories

A little while ago I learned that the average entree at a Chinese restaurant is over 1,000 calories.  Even worse, the white rice served with Chinese food can add as much as 300 calories to the dish! Yikes!

The trick here is to enjoy your Chinese carry-out (i.e. take-away) without doing serious damage to your calorie count. Portion out the entree (say maybe a third) onto a bed of shirataki noodles. At this point you have a substantial, filling meal for under 400 calories, plus food left over to share or for the next day. Pretty neat, eh?

Where To Find Shirataki Noodles

In the United States, Whole Foods Markets carry the part-tofu shirataki in their refrigerated section: It is usually kept near the tofu.  Asian grocery stores also carry them in their refrigerated section (you may have to hunt for them, and they are sometimes called “Yam Noodles”). In addition, a number of online retailers sell them as well.

If this blog post has inspired you to try shriataki noodles, please let me know. I’d love to hear about your experiences with them!

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We went to all the theme parks, major shopping centres and markets. I know this sounds like a fantastic way to spend 2 weeks but we managed to find the bestvalue and entertainment for not just teenagers but for the very young and of course the parents.

Well first thing is finding an itinerary that provides something for all the family. We will of course need to hit the theme parks and of course with 3 females in the group shopping is high on the list.

We have planned to stay for 2 weeks of the holidays and the first week at the Collangatta end of the Gold Coast.

Well this will be a test of my taste buds and patience but I think will also be a lot of fun. This will be the first post of a mini series hopefully it will entice you to try a holiday in Queensland Australia in particular on the famous Gold Coast.