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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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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!

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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

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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

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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

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ENJOY!

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!

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!

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!

GLOBAL MARCH AGAINST MONSANTO!

My post today is on an issue that seems to haunt me whether I like it or not! So here I am to share my concern with you! My concern is not to upset or freak anybody out, just to make you think!

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This is an excerpt taken from Yahoo news.

LOS ANGELES (AP) — Two million people marched in protest against seed giant Monsanto in hundreds of rallies across the U.S. and in over 50 other countries on Saturday.

“March Against Monsanto” protesters say they wanted to call attention to the dangers posed by genetically modified food and the food giants that produce it. Founder and organizer Tami Canal said protests were held in 436 cities in 52 countries.

Genetically modified plants are grown from seeds that are engineered to resist insecticides and herbicides, add nutritional benefits or otherwise improve crop yields and increase the global food supply. Most corn, soybean and cotton crops grown in the United States today have been genetically modified. But some say genetically modified organisms can lead to serious health conditions and harm the environment. The use of GMOs has been a growing issue of contention in recent years, with health advocates pushing for mandatory labeling of genetically modified products even though the federal government and many scientists say the technology is safe.

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I don’t know how many, if any of you were aware of the GLOBAL March against Monsanto yesterday, May 25, 2013! There are many Utube videos to view if you’re interested! I urge you, if you care anything about your health or the planet, to get informed on what GIANT corporations like Monsanto are doing to you, the food chain and the planet!

It seems, at a glance, with the number of companies in on this, (to a depth you could not imagine), and the lack of involvement of our Governments, that we are all science experiments! This gives a whole new meaning to the phrase, “Only the strong will survive!” What exactly do they have in store for us?????

Does anyone have the Movie “Soylent Green” FLASHING in their minds????

Pardon me if I’m sounding over dramatic, but seriously, try to detach yourself from your body for a moment and use that thing on your shoulders that contains THE BRAIN! It’s an amazing organ!

I don’t know how we can ‘undo’ this situation that has been quietly forced upon us, in the name of Science. The tentacles are so deep and the money involved is astronomical! It does seem we are on the losing side.

The only thing we can hope for right now, is having the RIGHT of CHOICE, which seems to have been taken away from us! Quietly, of course!

If you care, exercise your Right of Choice! Know what you’re eating! Read your labels kids!!!!!

Have a great 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!