Start getting ready for Turkey Day!

Hello my foodie friends!

I am going to start posting some great Turkey day recipes in the next week or so.  Don't worry, I will be handing out tips and other recipes as well.  I want you to start getting ready for the big eating event though.  If you start now - you will be saving a lot of money by the time we get to The Big Dinner.

This week, you need to start making your veggy/chicken/whatever stock and freezing it because you will need a lot for the wonderful feast.  Look up my recipe for making stock - even if you make a small batch every week or every other week with all of your leftover tidbits, you won't have to buy stock to make your stuffing, gravy, etc.  This will save you anywhere between $5 and $8 because your stock made from leftovers doesn't cost anything to make.  I know $5 doesn't sound like a lot but if you can save $5 here and $5 there - it adds up.

I have been cooking Thanksgiving dinner for something like 16 years.  I have tried lots of different tips for making the perfect turkey and a few years ago, I finally tried brining because my brother-in-law swore it was the key.  He was right. 

The biggest money saving tip I can offer is - buy your turkey when they are on sale for some ridiculous price.  I promise that the brining method I will post at a later date will make even the cheapest turkey taste like a million bucks.  Two years ago, I bought a frozen turkey for 59 cents a pound - after using my coupon, the 20 lb turkey cost me something like $9.00.  It sat in my freezer for a week or so and I was not confident that it would be any good.  It was delicious.  Last year I bought an organic, free range, pre-brined, blah, blah, blah turkey  (it cost $105).  I thought it was going to be the most amazing thing I ever ate - it wasn't.  It was good but no better than the $9.00 turkey from the previous year.  So start looking for a bargain turkey.

The one thing I have to tell you before you go turkey shopping is this - the defrosting/brining/drying/cooking method that I am talking about will take at least 6 days.  So if you want to embark on this adventure, you have to have patience.  You will also need a vessel (I use a very large bucket) that will hold your turkey under some sort of refrigeration for 3 days. If you don't have a fridge big enough (or empty enough) to hold the turkey in it's vessel, you can purchase a cheap styrofoam cooler for this purpose (and keep it in the garage, kitchen floor, etc) - you will just need to keep adding ice to it to keep it cold.

Are you intrigued?  Are you excited about serving an awesome turkey dinner that will cost less than $5.00 per serving.  That $5.00 per serving includes your turkey, gravy, some sort of bread, 2 sides, and 2 veggys.  We will talk about dessert another time.

If you have any questions or need me to repost my stock recipe - let me know.

Happy eating
K

Parmesan Pork - DELISH!!!

Sorry I haven't posted anything new in a while - I didn't have anything new or fun to add.  I will be adding some Thanksgiving recipes soon - you can look forward to my turkey brining method that will result in such a delicious turkey you will wonder where the recipe has been all your life LOL.

I have to give credit to the "Simple Meals" people at Publix.  This recipe originates from one of theirs with a couple of changes made by me.  As always, this is an inexpensive recipe and (with sides) costs $4.00 per serving.  You may read the ingredient list and think I'm crazy but if you make this one when the pork is on sale BOGO, it's $4.00 a serving.  The original recipe says this serves 4 but with the right sides and using my "slice the meat before it heats the table" method - you can serve 6.

I try not to suggest pre-packaged or processed items in my recipes and will offer a fresher equivalent when I can - in this case, I have not had the opportunity to experiment enough to substitute something for the Knorr's seasoning.

This recipe may seem a bit difficult - but it really isn't.  I got great results the first time I used it.  Just read it through before you start.

Here's your ingredient list:

•  1 pork tenderloin or loin (around 1 lb or so).  I always use the cheaper, pre-packaged pork loin.
• 1 lemon - for zest and juice
• 6 sprigs fresh parsley (whatever type you prefer - flat or curly) or you can use the dehydrated
• 1 cup panko
• 1/2 cup grated cheese (whatever type you prefer - parm, romano - it makes no difference - the quality of cheese is also up to you - fresh grated or jarred already grated)
• 1 tsp salt
• 1/4 tsp pepper
• 2 egg whites
• 2 tsp cornstarch
• 10 fresh sage leaves (or dehydrated equivalent)
• 1 1/2 cups milk
• 1 tblsp butter
• 1 packet Knorr's garlic and herb sauce mix (found in the gravy/sauce packet section)

Preheat your oven to 425 degrees.  I sometimes hate how recipes are divided and confusing.  I am writing down this recipe the easiest way I have found to follow it.  If you find it confusing, please comment so I can adjust it accordingly.

You will need two shallow, long bowls - I use disposable aluminum pans (however, I wash them after using so I can use them again).

In the first pan mix the following:  lemon zest, finely chopped parsley (or jarred flakes), panko, grated cheese, salt, and pepper.

In the second pan mix the following:  lemon juice, egg whites, and cornstarch.

Dip your pork into the egg mixture, then roll it into the bread crumb mixture.  Press the crumb mixture onto the pork with your hands.

Place the pork into a shallow baking pan and bake 20-25 minutes (internal temp of 160 degrees).

While the pork is baking, it's time to make the sauce (it is so delicious, it will make you cry).
Chop the sage (if using dehydrated, no need to chop) and set it aside.  In a small saucepan combine the milk, butter, and sauce seasoning packet.  Bring to a boil and whisk until well blended.  Reduce the heat to low and stir in the sage - cook 2-3 minutes until sauce thickens.

Remove your pork from the oven, let it rest a few minutes, slice it and pour the sauce over it.

I usually serve this with mashed potatoes and fresh green beans.

As always, if you have any difficulty with any of the recipes I post - let me know.

Happy eating
K

Delicious pasta

Hi friends,
Sorry I'm a day late with the secret to restaurant-quality pasta, but the simple tip is worth the wait.  You can use this for any type of pasta whether it be home made, store bought refrigerated, or store bought boxed.  I usually use boxed (it's so much cheaper).

All you have to do is cook your pasta 2-3 minutes shy of al dente.  Drain it and place it in a high-sided saute pan and finish cooking the pasta in your sauce (whatever that sauce may be) with a little pasta cooking water added.  The pasta has time to absorb some of the flavors of the sauce.  Try it, it makes a big difference.  If using home made pasta and you don't have the time for it to dry - I suggest cooking the pasta directly in the sauce.

As an added bonus - here is a recipe for a lovely sauce.  The dish (when using boxed pasta) costs approximately $2.50 per serving.  As I've listed it, the recipe serves 6 with some leftovers.  Add a simple salad and some garlic bread and you're all set.

Here's your ingredient list:

• 2 tbsp olive oil (extra virgin is preferred but use whatever you have on hand)
• 4 oz chopped bacon (the original recipe called for pancetta or unsmoked bacon but I used turkey bacon)
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper (freshly ground is always preferred but I used regular pepper out of a shaker)
• 3/4 cup minced onion
• 2 minced gloves garlic
• 1 28-oz can tomatoes -whole canned tomatoes are preferred but I used crushed and the sauce was just fine
• 1 lb pasta - whatever type or shape you prefer
• 1/4 cup grated cheese (whatever type you prefer)

Heat the oil in a large high-sided skillet over medium heat.  Add the bacon and saute until crisp (about 4 minutes).  Add the pepper flakes and black pepper and stir for a few seconds.  Add the onion and garlic and cook until the onion is soft.  This will take around 8 minutes - make sure you stir the sauce every now and then.

While you are cooking the sauce, you should have your pasta going.  When it is 2-3 minutes short of al dente, drain it (reserving around 1/2 cup of the cooking liquid) and pour it into the pot with the sauce. Toss the pasta into the sauce and add 1/4 cup of the reserved pasta liquid.  Cook for a few minutes (3 or 4) until the pasta is cooked to your liking.  While cooking, if the sauce seems too dry, add a little more of the reserved pasta liquid. 

When the pasta is finished, sprinkle in your grated cheese, stir, and transfer to serving bowls.

Happy eating.
Karen

Stir fry

Hi friends, as promised here is my stir fry recipe to serve with your wonderful white rice.  This recipe is diabetic and heart friendly.  As listed, this recipe can serve 6 (I've done it and had leftovers) and costs approximately $3.50 per serving.

Your ingredient list:

• Cooking spray
• 2 tsp veggy oil
• 2 tbsp toasted sesame seeds
• 2 tbsp reduced sodium soy sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsp cornstarch
• 1 tbsp grated fresh ginger
• 2 minced cloves garlic
• 1 lb protein - use what you prefer - I normally use chicken breast but beef def works and if you know what you are doing when it comes to tofu - that would work as well
• 5 green onions - cut into 1 inch pieces
• 1 cup sliced red bell pepper - if you have a green on hand - that works just as well
• 4 cups broccoli florets or whole broccoli cut into 1 inch pieces

In a small bowl, combine your soy sauce, water, sesame oil, sugar, and cornstarch.  Set it aside
Spray a large skillet with cooking spray, put it over medium-high heat then add 2 tsp veggy oil.  When the oil is heated add the ginger, garlic, and your protein.  Stir fry until your beef or chicken is no longer pink on the outside (4-5 minutes).  If using tofu - you know what to do (as I don't).  Remove your protein from the pan.  Put the bell pepper, broccoli, and green onions.  Stir fry until the broccoli is tender.  Add your sauce mixture and stir until it thickens.  Here's a tip - I find that there is not enough sauce so depending on your taste you may want to double the sauce recipe. Once your sauce thickens slightly, add your protein and toasted sesame seeds back to the pan.  Heat through and serve over rice.

Tomorrow I will be sharing one simple tip that will show you how to make restaurant quality pasta.

Happy eating.
Karen

Perfect White Rice

Hi my friends - we all have recipes that involve something being served over a bed of white rice.  I spent 23 years cooking the world's worst white rice - sticky, gooey - you know what I mean.  I found the secret to great white rice and tried sharing it with 10 or so people and as soon as they heard one word - I was dismissed.  The only person who tried my suggestion was my friend Cindy and she agreed that it was fab. 

That one word is parboiled. Parboiled is not the same as instant - I don't know why it is called parboiled - it cooks for the same amount of time as regular white rice and cooks in the same amount of water as regular.  You can find it in the ethnic aisle at your grocery store - look in the Hispanic section.  It comes in 1 lb, 5 lb, and 10 lb bags.  This is the most fab rice I have ever made.  Each grain of rice is separate from the other - no goo - no stickiness.  I have tried long grain, medium grain, Jasmine, and Basmahti and none of them cooked up as great as the parboiled.

Give it a try.  I will post my delish fried rice and chicken/veggy stir fry tomorrow.

Happy eating
Karen

Carmelized Onion and Goat Cheese Pizza

Hi my friends,

This is one tantalizing treat.  It can be served as an appetizer (serves 8) or a full course (serves 2-4).  My vegetarian friends (especially) will want to save this one.  It is DELISH.  Remember, I don't really measure when cooking, so all measurements are approximate and can be adjusted to your taste.  Some of these ingredients can even be safely omitted and the pizza will still be great (with the exception of the olive oil - that is necessary).  My one tip for this one and any other pizza you make is this, invest in a stone.  A stone will bake your crust more evenly and will help prevent burning.

Ingredient list;

• 5 oz goat cheese (crumbled)
• 1 - 2 carmelized onions - make sure you carmelize these properly (see my recipe for French onion soup for instructions)
• 1/2 cup roasted red pepper (either jarred or home made) cut into strips
• 3 cups baby spinach
• 1 1/2 cups sliced mushrooms
• Basil (either fresh or dehydrated - fresh is better) 
• 3 minced garlic gloves
• 1/4 cup olive oil
• Pizza crust - again you have many options - you can use homemade, store bought dough, or a packaged pre-made crust.

Heat your oven to 425 degrees.
Combine the olive oil with the minced garlic.
Get your crust ready
Brush the crust with some of the garlic oil.  (I just rub it around on the crust with my hand)
Sprinkle the spinach leaves on the crust then add the other ingredients, leaving the cheese and basil for last.
Drizzle the rest of the garlic oil on top of your pizza
Bake until it looks slightly browned (around 18 minutes)
Serve and enjoy.

Happy eating,
Karen

Family dinner - "heart attack stuffing"

Sometimes, it's not really about what we cook, but why we do it.  I don't have many Sundays off but was off today.  I got up early (for having a day off) and spent hours in the kitchen chopping, slicing, dicing, etc.  I love cooking so I was in my element.  I made a roast chicken, my heart attack stuffing, mashed potatoes, pan gravy, and broccoli casserole.  The house smelled wonderful all day and everyone commented on it.  The kids thought it must be some sort of holiday because not only was I home but I was cooking a "Sunday" dinner.

Here's my stuffing recipe.  Bear with me - I don't measure when making this so measurements will be approximate - you don't really have to be exact - it will be delicious even if you add too much onion.

Before we get to it - do me a huge favor - don't soak your bread.  I know many recipes tell you to soak your bread - DON"T DO IT - you will wind up with mush.  You want your stuffing/dressing to have some sort of texture.  You don't want baby food (or maybe you do - in that case soak away).  

Your ingredient list

• Bread - you can do this any way you want.  You can bake homemade bread, slice it, and let it stale for a day.  You can use packaged sandwich bread but if you do that, you will have to let it stale over the course of 3 days.  You can use packaged stuffing crumbs.  I normally use packaged stuffing crumbs.  Whatever you choose, you will need around 6 cups of crumbs. Whatever you do, don't try to speed up the "staling" process by toasting your bread - it's not the same.
• Sausage - I use a one pound tube of mild sausage.  You can use whatever brand you like.
• 1 super large onion or 2 med - chopped
• 1 stick butter (I said BUTTER)
• Chicken stock - around 1 cup
• 1/2 and 1/2 - around 1/2 cup
• Poultry seasoning
• 2 ribs celery sliced super thin (optional - I have found that I prefer my stuffing without celery)
• Pepper to taste (your sausage has enough salt, you shouldn't need to add more).

Put your bread crumbs in a large bowl and add poultry seasoning (around 1 tblsp)
Cook the sausage over medium heat - break it up a bit while it's cooking.  Don't overdo the breaking up part. When cooked, drain and add to crumbs.
Melt 1 stick of butter in a saute pan and add the chopped onion.  Let it cook for 10-15 minutes.  The onion will become soft and will brown a bit. 
Add the onion and butter to the bowl with the crumbs
Mix well.
Now you will want to add you liquids - you don't want the stuffing to be too wet.  Start with 3/4 cup of stock and 1/4 cup of 1/2 and 1/2.  Mix well.  If the stuffing seems too dry add some more stock and 1/2 and 1/2 but don't add a total more more than 1 3/4 cups of liquid - your stuffing with lack texture.
Pour your stuffing into a casserole dish - dot the top with butter - cover with foil, and place into a 400 degree oven for 30 minutes.  Remove the foil and bake for an additional 5-10 minutes - until the top develops a crunchy texture.

Serve and enjoy.  FYI - this is certainly not a heart friendly or diet friendly recipe.  I only make it 3 times a year and we are super careful about what we eat for the rest of the week when this is being served.