Looking for a last minute way to dress that turkey? This recipe is the most simple recipe for a moist, delicious turkey to serve at your big feast. My husband learned this technique from a Jewish friend of his. Apparently, he doesn't exactly eat kosher.
Hermele's turkey
A Turkey
1 large onion, halved
1 large potato, halved
strips of bacon, enough to cover the top of the bird
Put the potato and onion halves inside the turkey (I like to add a few cloves of garlic), truss it, and lay the bacon on top. Bake according to suggested time. Using a dutch oven is optional, but makes a delicious turkey.
Happy Thanksgiving to you and yours.
Jj
26.11.08
celebrate: thanksgiving and 'the bird'
25.11.08
Recipe: Fried Ravioli
If you are looking for a delicious restaurant style meal but don't want to spend the money or wait in the lines, look no further. I am a fan of all Italian food. I could eat it for every meal, every single day without complaint. This ravioli is one of my favorites.
This dish can be made with any type of ravioli. Just buy your favorite at the store, or if you have the time, make it from scratch. I just buy mine frozen and cook it off for just a couple of minutes before coating them in buttermilk and breadcrumbs. It takes just a couple of minutes to fry up and then you have a meal you can take pride in. If you want to mix it up a bit, use these for appetizers or add them to a salad. Delicious!
Fried Ravioli
1 bag frozen cheese ravioli (about 24 pieces)
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
Oil for frying
1. Cook ravioli until al dente. Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
4. Once ravioli are browned, sprinkle with additional grated Parmesan cheese and I hope you enjoy these!
Holiday: Time to Donate
So many of us are blessed to be able to eat delicious and healthy meals every night. But did you know that one in every five Utah children go hungry for one week out of every month? And with Thanksgiving just a couple of days away, it's time to think about those who may have to go without if we don't step up. This time of year is the perfect time to donate your time, money or goods.
According to the Utah Food Bank, Utah is ranked #4 in the nation for the highest rate of food insecurity. That means that over 340,000 Utahns are at risk of missing a meal today because they don't have the resources.
Most schools hold food drives this time of year, as well as your local grocery store. Look for the food bank closest to you, or donate to one of the resources listed below. We have a lot to be thankful for - now it's our turn to help others to find reasons to be thankful!
Utah Food Bank - www.utahfoodbank.org - (801) 978-2452
United Way - www.untiedway.org
Community Action Services and Food Bank - http://www.communityactionprovo.org/
20.11.08
Recipe: Roasted Turkey Risotto
What is the most important thing that comes from Thanksgiving? Leftovers. The turkey is not even in the oven yet and I am already thinking of ways to use up that leftover turkey. Give this Roasted Turkey Risotto a try, you won't be disappointed!
Roasted Turkey Risotto
5 cups chicken stock
1 1/2 cups Arborio rice
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cups leftover turkey, chopped
1 cup frozen peas
1/2 cup Parmesan cheese, grated
juice of 1 lemon
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon pepper
1. Heat the chicken stock in a medium saucepan just until lightly simmering.
2. In a large skillet, heat the butter, olive oil, and onions over medium-high heat until onions are soft. Add rice and heat until lightly toasted. Add 1 cup of chicken stock and let simmer until stock has been absorbed by the rice. Be sure to stir the risotto often. Add more broth as each cup is absorbed. Continue until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the turkey, peas, lemon, parsley, salt and pepper. Heat through.
Enjoy!
Roasted Turkey Risotto
5 cups chicken stock
1 1/2 cups Arborio rice
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cups leftover turkey, chopped
1 cup frozen peas
1/2 cup Parmesan cheese, grated
juice of 1 lemon
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon pepper
1. Heat the chicken stock in a medium saucepan just until lightly simmering.
2. In a large skillet, heat the butter, olive oil, and onions over medium-high heat until onions are soft. Add rice and heat until lightly toasted. Add 1 cup of chicken stock and let simmer until stock has been absorbed by the rice. Be sure to stir the risotto often. Add more broth as each cup is absorbed. Continue until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the turkey, peas, lemon, parsley, salt and pepper. Heat through.
Enjoy!
recipe: seasonal thanksgiving side dish
Looking for another side dish that would be perfect for your Thanksgiving meal? Here's one that pairs a winter squash with an all time Thanksgiving original, rice.
buttercup squash risotto
2 Tablespoons olive oil
4-5 medium-large sized shallots, diced
3 garlic cloves, minced
a few sprigs of fresh thyme, chopped
1½ washed arborio rice
6-7 cups of stock, plus more if needed
1/2 cup white wine - substitute with: ½ cup of stock with 1 teaspoon of lemon or lime juice added
1 Tablespoons butter
¾ cup grated parmesan cheese
½ cup cream, or half and half
2 cups buttercup pureé
2½ Tablespoons fresh parsley, chopped
salt and pepper
one of my favorite parts of risotto
Heat the olive oil in a large saucepan on medium high heat. Add the shallots, salt, and pepper cooking until the shallots are clear. Add the garlic and thyme, until aromatic. Add the rice, stirring well so it's all incorporated.
Cook for a few minutes until the rice becomes clear in color, be sure to stir constantly so the kernels do not brown. Add in the white wine, and stir until it is completely absorbed. Add ½ cup of the broth and stir until it is almost absorbed entirely. Keep adding ½ cup of the broth at a time, continually stirring after each addition and repeating until the rice is tender, but slightly firm when you bite it. Also referred to as al dente. Add in the cream, and parmesan cheese until combined, and remove from heat. Stir in the butter until melted, then add the puree and parsley. Add salt and pepper to taste.
You can garnish with freshly grated parmesan cheese, a pinch of ground cloves, or fresh parsley.
Jj
19.11.08
how to: almond bark
{chocolate covered strawberries using almond bark coating}
until recently i couldn't tell you what almond bark was. i would have guessed some kind of a tree, but almond bark is actually a great chocolate-like candy coating that melts amazingly well, and is great to use to make homemade candy coated yummies.
picture found here
a few almond bark facts:
- almond bark is sold in large blocks that look like white or milk chocolate.
- it does not contain almonds or any nuts at all.
- it is call almond bark, because that is the "chocolate you use to make almond bark, which is kind of like peanut brittle, but with almonds and chocolate.
- you can find almond bark in your grocery store near the baking chocolate. some stores have it year round, some just at christmas time.
- it comes in either chocolate or vanilla
- it is made from: sugar, partially hydrogenated vegetable oil (palm kernel, vegetable palm), whey (milk), soy lecithin, artificial color, artificial flavor.
a few recipes that use almond bark: {all are great recipes for the holidays}
and last my favorite way to use almond bark. like zupas, i share a love for chocolate covered strawberries.
they make quite a statement and are actually quite simple to make. they would also make great neighbor gifts for the upcoming holidays, if they last long enough to get them out the door, that is.
1 lb strawberries
1/2 brick of almond bark in white chocolate or chocolate
directions
wash strawberries with stems still attached, and dry thoroughly to make sure there is no water on them. set aside.
using a double boiler, place chocolate in a heat proof pan over boiling water in a pot. dip and coat strawberries and place on parchment paper to cool. if you would like another chocolate to go on top, melt chocolate and place in squeeze bottle for candy making or place in ziplock back and cut a small opening in corner. drizzle other chocolate over the top zig-zagged. let chocolate set and serve. store in the refrigerator. * can also dip strawberries in other toppings immediately after coating in chocolate.
slowly mix chocolate until it is melted smooth.
*this also melts well in a glass bowl in the microwave in 30 second increments. put in the microwave for 30 seconds, mix chocolate, put back in. repeat until melted smooth. be careful not to overheat as it can burn and caramelize.
recommended toppings: crushed toffee, mini-chocolate chips, coconut shavings, and sprinkles.
18.11.08
celebrate: Holidays and the Sweet Potato
As much as I love the Thanksgiving turkey and the Christmas ham, it's usually all about the side dishes for me. One thing I have grown to love in the last year is the sweet potato. But have you ever been confused about the difference between a sweet potato and a yam, or have you wanted new ideas for your holiday side dish?
According to this website, Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from teh Dioscoreaceae or Yam family. Sweet potatoes, often called 'yams', are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.
In fact, after reading several things, I have learned that it is very rare to even find yams in the grocery store. If you are looking for a yam, you will most likely find them in a Carribean or Asian specialty store. I think the biggest reason for the confusion is that 1) the grocery stores call them yams when they are not, and 2) there are many different types of sweet potatoes, and the colors can vary, so not all sweet potatoes will look the same.
No matter what you call them, I love them! And here are a few ways to prepare them that are sure to satisfy!
The Pioneer Woman's Sweet Potatoes at Serious Eats
Sweet Potato Pie with Pecan Topping at Simply Recipes
Vanilla Mashed Sweet Potatoes at 101 Cookbooks
Sweet Potato Bread Pudding at The Kitchn
Sweet Potato Biscuits with Bacon and Thyme at Pinch My Salt
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