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Category Archives: FOR THE CARNIVORES

PREPARE AHEAD TURKEY

20131022-222440.jpgHere’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!

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CURRIED CHICKEN THIGHS

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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.

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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.

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

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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!!!

GARLIC SHRIMP WITH BABY BOK CHOY

I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!

GARLIC SHRIMP WITH BABY BOK CHOY

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INGREDIENTS

4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste

METHOD

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In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.

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Cook Shrimp for about 2 min on each side.

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Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.

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It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!

Mangia!

PAN FRIED PICKEREL WITH SPINACH AND SUNDRIED TOMATO LIME CHUTNEY

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I love Pickerel! I think its my favourite fresh water fish besides Rainbow Trout. It’s a beautiful white, mild, flaky fish, that’s almost meaty! You’ll want to pan fry this baby, doesn’t take long and is so delicious with the vegetable chutney I whipped up to complement it!

INGREDIENTS

Pickerel Filet(s)
Baby Spinach (about 4 handfuls, rinsed and drained)
1/2 med Onion, chopped
3 or 4 Sun dried Tomatoes, chopped
2 Limes
2 tbsp Unsalted Butter
1 tbsp Olive Oil
Sea Salt
Chili Flakes, optional

METHOD

You will need a skillet with a lid. Heat Butter and Olive Oil on med, add onion and Sun Dried Tomatoes and sauté for a couple of minutes. Add the juice of one lime, stir and add wet spinach. Cover till spinach is wilted, couple of minutes. Stir together and transfer on to a plate.

Season fish filet with sea salt and place in hot skillet on med heat. Add a bit more oil if needed. Cook on one side for 3-4 min or until fish becomes white and starts to flake. Flip carefully and brown the other side, few min. Sprinkle with Chili Flakes.

Plate and add the chutney. Squeeze some lime juice on the fish and get ready for a taste sensation!

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Enjoy!

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

INGREDIENTS

2 tbsp unsalted clarified butter
2 or 3 med cloves of garlic, crushed and chopped
1 cup fresh, ripe, pineapple, cubed
12 raw med shrimp, peeled, deveined
4 or 5 large Kale leaves, stems removed and coarsely chopped
Chili flakes (to taste)
Sea salt

Deep Skillet with lid:

Heat butter on med in Skillet
Add garlic and pineapple, sauté till pineapple gets soft about 3 min
Rinse shrimp, drain and add to mixture, sauté until pink on both sides
Season with sea salt and chili flakes
Rinse kale, shake off extra water and add to the top
Cover and let steam till kale is soft, about 4 min

Uncover, place kale on a dish and pour shrimp mixture on top.

Beautiful!

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CABBAGE CHILI

This was my very first post, along with a smoothie recipe, but I don’t feel it gets much viewing because of my format then,  so, I have decided, since it’s so good, it deserves its own attention and it’s the perfect time of year for it!

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CABBAGE CHILI

INGREDIENTS

This dish is great with Brown Rice or Quinoa, on the side, or on its own!  Also, for a vegetarian version, leave out the beef and substitute with Mushrooms or not!

1 lb Lean Ground Meat (organic)
2 cups Cabbage, med chopped
2 med Leeks, chopped (whites only)
1 can Kidney Beans, rinsed well
2 cups Tomato puree
1/2 cup good White Wine, or water
2 tsp garlic powder or chopped fresh
Sea Salt (to taste)
Hot Chilies
Olive Oil

METHOD

In a deep skillet with a lid, brown meat on med heat and discard excess grease

Rinse chopped Leeks and add to meat

Stir together and add chopped Cabbage

Mix well and cook on med low till soft

Add Wine or Water and bring to boil on med high

Add Tomato puree, Kidney Beans, garlic, salt and Hot Chilies

Cover and turn heat to low

Simmer for about 30 min or until Cabbage is soft

Plate and drizzle with Olive Oil.

Adding the Olive Oil at the end, brings all the flavors out and enhances  your dish, as well as keeping the oil in a super healthy state!

Enjoy!