Introducing marinated and roasted cauliflower and chickpeas…oh yes!!! Big yum!!! It worked a treat, the cauliflower became infused with the flavours and I caught it just when it was sufficiently cooked and roasted and before it got mushy, whilst being soft enough to soak up some of the sauce as we ate it. Click back to the original recipe for the breakdown and just add chunks of cauliflower in place of the potatoes, or as well as if you fancy!
The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.
Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have…
An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!
1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml olive oil
Oil and flour for pan
1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6…
#AceFoodNews says l was given some “Vacherin Cheese”, have you tried it? But l also used to work at a bakery – many moons ago and made these for a company called “Alveston Kitchens” and there contracts would include M&S, Trust House Forte to name but two.
#AceFoodNews says here is a different slant on the Traditional TurkeyRecipe‘s and courtesy of George Mateljan and his Foundation, and as he says holidays are usually the time we throw caution to the wind when it comes to what we eat. But you can enjoy the holidays without compromising health with our Healthy Holiday menu which has less fat and fewer calories—one-third fewer calories!
Prep and Cook Time:Ingredients:
Please read entire recipe before shopping or beginning.
12-15 lb fresh organic, or free-range turkey (do not use self-basting turkey)
Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together.
Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
Mix all the stuffing ingredients together in bowl and season with salt and pepper.Always stuff the turkey just before roasting—never ahead of time—to avoid the growth of harmful bacteria. Have the stuffing hot and pack it loosely in the body cavity.
Rinse turkey well inside and out. Pat dry. (If you had to buy a frozen turkey, make sure it is completely thawed.)
Preheat your oven to 350°F (177°C) and put the oven rack on the bottom shelf. Right before roasting the turkey, stuff it loosely with the stuffing.
Cut about 48 inches of heavy kitchen twine. Truss the turkey by first binding the legs together with the center of the length of twine. Run the twine along the sides of the turkey toward the neck tightly holding the wings to its sides with the twine. Cross the twine around the neck end of the bird and back to the legs. Loop around legs and tie a knot. Rub the turkey with a little salt and pepper.
Place turkey breast side down on a flat or V-shaped rack in roasting pan. Make sure you use a rack inside the roasting pan. Otherwise the skin may stick to the pan and tear. Add a cup of chicken broth to the bottom of the pan. Roast breast side down, basting about every 30 minutes with the pan juices for about 2-1/2 hours for a 12-15 lb turkey.
Bring turkey to the top of the stove, turn it to its back and remove the trussing twine. This will now allow the inside of the legs to brown along with the rest of the turkey. Baste again, and return to the oven. But first, check the breast for doneness by inserting an instant reading thermometer at the thickest part of the breast toward the neck. This will give you an idea how much longer the turkey will need to cook. It should read about 125°F (52°C) at this point. When the thermometer reads between 1657°F and 170°F (74-77°C) in the thickest part of the thigh the turkey is perfectly done. Check the stuffing by inserting the thermometer into the center of the cavity. The stuffing should read 165°F (74°C) to be done. If it has not reached this temperature, you will have to remove it from the turkey and finish cooking it in a baking pan on its own. It’s important the stuffing reaches this temperature to be safe to eat. Check the thighs for doneness. Remove your turkey to a platter, but don’t carve it for at least 20 minutes.
Simmer all the ingredients except oat flour, thyme, rosemary, salt, and pepper for about 1 hour on medium heat.
Strain and discard solids. Heat 1/4 cup broth in a stainless steel skillet. Whisk in flour a little at a time to incorporate. Using a wire whisk, add the rest of the broth a little at a time on low heat. Keep whisking to avoid lumps until all the liquid is incorporated.
Add rosemary and cook for another 20 minutes on low heat, stirring occasionally. Season with chopped thyme, salt, and pepper.
Holiday Turkey with Rice Stuffing & Herbed Gravy
1.00 serving (308.02 grams)
Introduction to Recipe Rating System Chart
In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.
#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.
This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.
If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!
Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
Serve warm with ice cream.
Cooks Note The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.