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Category Archives: LOW CARB

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!

QUINOA AND WILD RICE STUFFING OR SIDE DISH

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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

COLD COD SALAD

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                                              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

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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

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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.

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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

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Enjoy!

MUNG BEAN HUMMUS WITH A TWIST!

MUNG BEAN HUMMUS image 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.

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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.

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

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OR

Olive oil, spiced sun-dried Moroccan Olives and Cayenne

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Makes over 2 cups

Enjoy!

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!