PREPARE AHEAD TURKEY

Here’s an idea for those of you like me, with way too much to do and too little time to do it.  Cook your turkey the day ahead!

I’ve been toying with this idea for a bit and finally mentioned it to a friend who in turn told me many people do this successfully!  I looked into it and it sounded good to me and I do love experimenting, so I thought I’d give it a go!  I mean really, what could possibly go wrong?

Well, I did it and it turned out fabulous!!!  Here’s what I did.

I decided not to stuff the bird and cook my stuffing on the stove, (another first!)  I wanted to try Quinoa as a stuffing so I made a Quinoa and Wild Rice Stuffing (which I posted earlier).

I washed and seasoned my Turkey with Sea Salt and Pepper and a bit of Savoury, inside and out and threw it in the oven.  It cooked a bit faster because it had no stuffing.

When it was done, I let it sit for about 1/2 hour or so, till it cooled down enough to handle it, and then proceeded to remove the legs, then wings then finally the breasts, nice and whole.  I removed the dark meat from the bones and then sliced the breasts in nice thick pieces.  Removing any fat and slimy stuff!

I arranged the meat in an oven proof serving dish and poured some drippings all over the white meat and a bit on the dark.

I let everything cool down, wrapped the dish with aluminum foil and put it in the fridge!

I then made Turkey soup out if the bones.  I put the rest of the Turkey drippings in a saucepan and put that in the fridge.  The next day I added a little broth from my soup  to make the most delicious gravy!

I was also able to make two vegetable dishes the same day, that would all get heated up together in a 350 degree oven for about 1/2 hour to 45 min.

Everything came out of the oven nice and hot, the aroma filling the air and the Turkey as moist as if it was cooked the same day!

It was definitely a triumph for me and something I will not be afraid to do again!

QUINOA AND WILD RICE STUFFING OR SIDE DISH

QUINOA AND WILD RICE STUFFING OR SIDE DISH

*1 cup Quinoa, rinsed
1 cup Chicken stock
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for 8 min. Set aside to cool

*1/4 cup Wild Rice, rinsed
1 cup Water
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for approx 20 min or until soft but not mushy
Drain any excess liquid
Set aside to cool

*2 mild Italian Pork Sausages, casing removed
1/4 tsp Savoury
Sea Salt, to taste

In a deep non-stick pan or Wok, add Sausage, season with Savoury and Sea Salt and brown on med heat.
Remove from heat, place in a dish and set aside

In the same pan, add:

*1/4 cup butter, or a little more
1 cup Celery, chopped
1 med Onion, chopped
1/2 cup dried Cranberries
1 Granny Smith Apple, chopped
Sea Salt, to taste

Stir all ingredients together

Cook until everything has softened and starts to brown

Blend in the cooked Wild Rice and Quinoa and blend together well

Place in a casserole dish.

You can pour Turkey drippings into the mixture for a Stuffing dish, or eat it as is, for a Side dish

To reheat, place in a preheated 350D oven for 10-15 min or until heated thoroughly

GLUTEN-FREE PUMKIN PIE

GLUTEN-FREE PUMPKIN PIE

I called my Blog Angie’s Food Adventures for a reason, I love experimenting with food!

I also like finding ways to produce great tasting food with the fewest ingredients and the least amount of time spent in the kitchen!

This is another experiment of mine using Pumpkin! I’ve combined a few different recipes, changed them up to appeal to my taste and my gluten-free requirements. I was very happy with the result and the got thumbs up from everyone who tried it!

Hope you like it too!

GLUTEN-FREE PECAN PUMPKIN PIE

CRUST
1 1/2 cups Pecans
6 Majool Dates
1 tbsp Palm Sugar
1/2 teaspoon ground Cinnamon
1/8 teaspoon Sea Salt
1/4 cup Butter, or Coconut Oil

FILLING
15-ounces fresh or canned Pumpkin Puree
1 cup Yogurt or Creme cheese, softened
4 large Eggs
1/2 cup Maple Syrup +2 tbsp
1 tsp ground Ginger, fresh
1 tsp ground Nutmeg
1 tsp ground Cinnamon
1/8 teaspoon Sea Salt

METHOD

CRUST
Prepare an 8 1/2 by 8 1/2 inch pan by brushing all over with Coconut Oil or Butter

Place all ingredients in food processor and pulse until it looks like crumble and well incorporated.
*Do not over pulse! You don’t want to make it into a paste!

Press evenly into the bottom of the pan with a spatula

Place whole Pecans on top and set aside

Prepare filling

FILLING
In a large bowl, add the Pumpkin, Yogurt OR Cream Cheese, Maple Syrup, Ginger, Nutmeg, Cinnamon and Sea Salt and blend well.

In a 2 cup measure, beat Eggs and add to mixture. Blend well and pour slowly, on top of the Crumble mixture. Pecans will float up into mixture

Place in 350 degree oven and bake for 1 hour and 30 min or until the centre has firmed up.
Test by sticking a toothpick in and if it comes out clean, it’s ready

ENJOY!

GLUTEN FREE PUMPKIN MUFFINS

Fall is here and pumpkins are everywhere!

Pumpkin pie is something you either have a taste for or not. I remember the first time I tried it, I was unpleasantly surprised! I tried it a few more times, different recipes and came the same conclusion……no thanks!

This year I decided to make my own version of pumpkin desserts. The problem for me, is that I thought pumpkin tasted bland. That’s why people spice them up and too often add too much sugar. So I researched a bunch of recipes and came up with my own, mixing gluten-free flours and using spices I liked and keeping my sweetener of choice (real Maple syrup) to a minimum. Knowing this was purely experimental, I proceeded full speed ahead accepting what ever happened.  Surprisingly to me, they turned out great and were a huge hit!

I always get a kick out of people’s reactions when I tell them they’re gluten-free!

PUMPKIN MUFFINS

INGREDIENTS

WET
1/2 cup of Pumpkin purée  (homemade or canned)
4 large Eggs
1/3 cup Maple Syrup
2/3 cup Yogurt
2 tbsp Butter (very soft)

DRY
1/4 cup plus 2 tablespoons of Coconut flour
1/4 cup Almond flour
2 tbsp Oat-Bran
1/2 cup Pecans, rough chop
1/4 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon of Ginger, I used fresh

TOPPING
1/4 cup Pecans, chopped
1 tbsp Palm Sugar

*I used a food processor

METHOD

In a bowl, combine wet ingredients

In another bowl blend together the dry ingredients

Add the wet ingredients to the dry and blend well

Let the batter sit for 5 minutes to allow the Coconut flour to absorb the moisture

Grease a mini muffin tin and add batter by spoonfuls

 

 

 

 

 

 

Sprinkle topping on muffins

Preheat your oven to 350°F

Bake the minis for about 20 minutes

*makes 24 delicious minis

COLD COD SALAD

                                              What do you do with left over fish?

Well, I turned mine into a salad! I had steamed some fresh Cod the night before, which we pigged out on with fresh veggies, but we had a lot left over so I wrapped it up and stuck it in the fridge to use another time. The next day, I was craving something light for lunch, and I like the taste of cold Cod so I thought I’d throw a summer fresh salad together, (even though technically it’s fall) 🙂

This salad is really tasty, on its own, or would be great in a soft tortilla as a fish taco!

COLD COD SALAD

INGREDIENTS

Steamed cold Cod
Fennel
Sweet Onion
Fresh Tomatoes
Sprouts, ( I used broccoli/arugula)
Olive oil
Fresh Lime juice
Garlic, freshly chopped
Sea Salt
Ground Pepper

METHOD

In a beautiful bowl, break up the cold fish into bite size pieces.

Add chopped Onion and Fennel and squeeze the juice of half a Lime, or more to taste.

Stir together and let stand while you chop as much Garlic as you like.

In a two cup measure, add chopped Tomatoes, Garlic, Olive Oil, Sea Salt and Pepper, stir together.

Add Tomato mixture, combine well.

Add Sprouts, and Bon appetit!

MULTI-TALENTED BEAN AND QUINOA PILAFF

It’s always good to have a healthy, fall-back meal in the fridge, when you’re hungry and need something right now, or, when you just have to get back on track to eating healthy and nutritious.

This Bean and Quinoa Pilaf is not only good for you and your soul, but super delicious!!! You can eat it hot, as a meal, side dish or simply……right out of the fridge, when you’re feeling a bit peckish!  I like to make a lot so I can have it whenever I like.  I call it Multi-talented because you can eat it plain, or dress it up with nuts and seeds, chopped fresh onion, etc. or add a few simple ingredients like fresh chopped tomatoes, cilantro etc. and a light dressing and viola! It turns into a great salad!

A great alternative to rice! Try it and let it inspire you!

MULTI-TALENTED BEAN AND QUINOA PILAFF

1/2 cup Aduki Beans
1/2 cup Mung Beans
1 cup Quinoa
1 tsp Coconut Oil

BEAN AND QUINOA PREP

There are a few ways to do this. You can cook everything separately and mix together, or if you’re like me and always look or the quickest and easiest way possible to get things done, try this ONE POT method. Worked great for me!

1/2 cup Aduki Beans (rinsed)
1 cup Water
Bring to boil and cook for 15 min covered, on low

Add

1/2 cup Mung Beans (rinsed)
1 cup Water
Bring to boil, reduce to low and cook covered, for 20 min

Add

1 cup Quinoa (rinsed)
1 cup Water
1 Tsp Coconut Oil
Bring to boil, reduce heat to low and cook covered, for the last 8 min

Remove from heat and let cool completely.

BEAN AND QUINOA SALAD

To 2 cups of cooled mixture ADD:

1/2 Tsp Garam Masala
Garlic Powder OR Freshly chopped (to taste)
1 cup fresh Tomatoes, chopped
1 cup  Celery chopped
Sea Salt
1 Tsp Apple Cider Vinegar
1 Tsp Balsamic Vinegar
2 Tbsp Olive Oil

Enjoy!

CURRIED CHICKEN THIGHS

Can you tell I’ve been watching a lot of Master Chef???? Hehe!

Well, I’m certainly not on that level, but it just goes to show you, that if you put a little effort and imagination into it, you can put your own artwork……on a plate! I think it makes the food taste better too! After all, we start eating with our eyes! That’s when all that gooey saliva builds up in your mouth and starts oozing down the side of your face! 🙂 Tell me that’s never happened to you……and if it hasn’t………I feel very sorry for you! 😦

This is a super easy and fast recipe. Oh and did I mention mouth wateringly tasty ???

CURRIED CHICKEN THIGHS

INGREDIENTS

12 or so Chicken Thighs
1 Tbsp Coconut Oil
Sea Salt
1 Tsp Turmeric
1 Tsp Garam Masala
Pepper, cracked black
1Tsp Garlic Powder or as much as you want raw crushed
1/4 cup White Wine/dry or Chicken Broth
Green beans

METHOD

In a deep skillet, (I used a ceramic Wok)

Add Coconut Oil, then Chicken Thighs and on med high, brown meat on both sides.

Add salt and spices, turn heat to med, and flip them around in the pan to blend.
continue to cook for a couple of min.

Add white wine and let it bubble away for a couple of min.
Reduce heat to med low and continue cooking covered for about 5 min.

At this point they are pretty much cooked!

Add green beans (I used a variety from my friends garden)
Turn heat back up to med, cover with a lid, and let the beans steam on top of the chicken and till the liquid reduces to a thick sauce, few min.

Stir together, check beans for doneness and its ready to serve!

Enjoy!

WHO SAID WE DON’T HAVE POWER TO CHANGE THE WORLD!

Exciting news about NON GMO foods, that gives us all hope of change in the right direction!!!!!

Please check out this video and give yourself a pat in the back for your beliefs and unwavering choices!

Have an AWESOME day!!!

MUNG BEAN HUMMUS WITH A TWIST!

MUNG BEAN HUMMUS This is my take on Hummus, since I love the mighty Mung Bean! It’s a bit out of the box, but that’s a good thing if it tastes good, and that it does!!! Mung Beans are super high in protein and fibre which reduces the carb value! They are so versatile and delicious, that I continue to experiment with them. The raw Sesame Seeds adds a little crunch and the Lime Juice really compliments the combined flavours! Hope you like!

INGREDIENTS

1 cup Mung Beans

2 cups Water

1 large clove Garlic, more if you like Garlic

1/4 cup raw Sesame Seeds

1/4 cup Olive oil

1/4 cup Fresh Lime Juice

Sea Salt, to taste

Cayenne

METHOD

Rinse beans and cook in 2 cups of water for approx 40 min, till soft and let cool.

In a food processor add Garlic and Sesame Seeds and purée.

Add cooked and cooled Mung Beans, Olive Oil, Lime Juice and Sea Salt and process, stirring if necessary. Taste and refine flavours by adding more Olive Oil, Lime Juice and Salt. Add Cayenne to mixture or simply sprinkle on top.

Garnish with a little Olive oil, Sesame seeds, Mung Beans and Lime Zest

OR

Olive oil, spiced sun-dried Moroccan Olives and Cayenne

Makes over 2 cups

Enjoy!

CHOCOLATE CHIP, PECAN, GLUTEN FREE COOKIE

I was in the mood for chocolate chip cookies tonight, so I thought I would borrow my chocolate chip, ginger cookie recipe and change it up a bit. I only had one egg and was low on sugar so I took a chance on it working out with just one egg. What happened was, it made a crunchier cookie! We couldn’t wait till they where cold so we ate them warm and they were really yummy!!

Nice light crunch on the outside and soft in the middle.

INGREDIENTS

1/2 cup Almond Butter
3 tbsp Maple Syrup
1 tbsp Coconut Oil
1 med org Egg
1 tsp Vanilla
1/4 cup Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
Pecan halves, for garnish

METHOD

In a bowl, add Almond Butter, Coconut oil, Egg, Maple Syrop, Vanilla, and mix well. Fold in Flour, Baking Soda and Salt. It will become a thick Paste. Add Chocolate chips and stir till blended evenly.

Preheat oven to 350F. Grease cookie sheets with Coconut oil.

Using a tbsp measure, scoop dough and scrape off excess. Remove with a small spatula or knife, and roll into a ball. Place on cookie sheet. Repeat, leaving a couple inches between. With a fork, dip it in water and flatten out, (this will keep it from sticking to the fork). Decorate with pecans on top.

Bake at 350F for 14 – 15 min

Let cool on sheet and remove with a spatula.

Makes up to 24 depending on size.