#AceFoodNews says need to detoxify after all that #ChristmasFayre then maybe this simple blending of “Herbal Tea” maybe just the ticket #chef-tips
Courtesy of: Heidi Swanson at: 101 Cookbooks
| Blending your own herbal tea is a revelation. Once you start, it’s hard to go back to tea bags. This way, you’re able to shape your blends to be as simple or complex as you like. You control the flavour profile and ingredients entirely, it’s great. I liken it to making your own soup versus buying canned soup, and tend to bounce around from one blend to another. For a stretch it was this turmeric tea, lately it has been this detox-y ginger mint blend. The tea is green-tasting from mint and coriander, and fennel-sweet. The layered peppery-ness comes from black peppercorns and freshly muddled ginger, and with all sorts of beneficial goodness in it – lemon, cumin, the fresh ginger – it just feels good going down. You can pre-blend the dry ingredients and keep the in a small jar on the counter, making it easy to brew a cup. This pot made the drive to Big Sur with me. I poured it in a thermos, slipped it in my weekend bag, and sipped my way down the coast where we did some Christmas hiking (and surprise whale watching!). …
- Twelve David’s Teas for Christmas: A Review (paolapaulino.wordpress.com)
- 17 Herbal Teas & Health Benefits (bhealthynutrition.wordpress.com)
- Tea Huggers: Flu Fighter – A #teaclub Review (hashtagteaclub.wordpress.com)
- Terrific Tea! (sophiesmarvellousmakings.wordpress.com)
- Detox Teas For Daily Cleansing Your Body (latestlifestyle.wordpress.com)
- Mayde Tea (ldwphotography.wordpress.com)
- Detoxifying Mint Tea (101cookbooks.com)
#AceFoodNews says “Start The New Year Off With A Healthy Meal That Is Full Of Nutrition”
Today’s Recipe: Copyright © 2013 The George Mateljan Foundation, All Rights Reserved
If you don’t know what to serve for dinner tonight …
This salad can be kept in your refrigerator for a few days getting more flavourful as it marinates. It’s a great lunch or dinner addition to your Healthiest Way of Eating.
Minted Garbanzo Bean Salad
Prep and Cook Time: 15 Minutes:
- 2 medium fresh tomatoes, seeds and excess pulp removed, chopped into 1/2-inch pieces
- 2 cups peeled diced cucumber, (cut lengthwise and scoop out seeds), diced into 1/2-inch pieces
- 1/2 medium onion, finely minced
- 2 medium cloves garlic, pressed
- 2 cups garbanzo beans or 1 15oz can garbanzo beans(BPA free), rinsed and drained well
- 3 TBS fresh lemon juice
- 2-1/2 TBS chopped fresh mint
- 2 TBS extra virgin olive oil
- salt and cracked black pepper to taste
- 1 medium head romaine lettuce, use tender whole leaves for bed
- Mince onion and press garlic and let sit for 5 minutes to bring out their health-promoting benefits.
- Mix all ingredients except lettuce together and chill. This is best if it chills for at least 15 minutes. Serve on a bed of lettuce.
Copyright © 2013 The George Mateljan Foundation, All Rights Reserved
#AceFoodNews says here is a different slant on the Traditional Turkey Recipe‘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)
- 1/2 cup wild rice
- 1 cup long grain brown rice
- 1 medium onion, chopped
- 3/4 cup diced celery, about 1/4-inch pieces
- 2 cups sliced crimini mushrooms
- 1 medium green apple, diced about 1/4 inch pieces
- 4 medium cloves garlic, minced
- 1/2 cup chopped walnuts
- 6 dried apricots, coarsely chopped
- 1/2 cup raisins
- 1/2 cup chopped fresh parsley
- 2 TBS chopped fresh sage (or 2 tsp dried sage)
- 3 TBS chopped fresh thyme (or 1 TBS dried thyme)
- 1/2 TBS fennel seeds
- 1/2 cup + 1 TBS chicken broth
- salt and black pepper to taste
- Optional: cook liver for 10 minutes with gravy ingredients, remove from heat, chop and add to stuffing mixture.
- 6 cups chicken broth
- 2 large carrots, chopped in large pieces
- 2 medium onions, cut into large pieces
- 2 celery sticks, cut into large pieces
- neck, wing tips and giblets from turkey (Optional: include liver and cook for about 10 minutes, remove, chop, and add to dressing ingredients)
- 1/3 cup flour mixed with water
- 1 TBS chopped fresh rosemary (or 1 tsp dried rosemary)
- 2 TBS chopped fresh thyme (or 2 tsp dried thyme)
- salt and black pepper
- *optional 1/4 cup dried porcini mushrooms
- Serves: minimum of 8
- 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.
|Holiday Turkey with Rice Stuffing & Herbed Gravy
Density>=7.6 AND DV>=10%
Density>=3.4 AND DV>=5%
Density>=1.5 AND DV>=2.5%
Courtesy of W.H Whole-Foods In-Depth Nutritional Profile: Read More:
Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs
English: 4 lb. chicken cooked at 325 deg F for 1.75 hrs by indirect cooking (beer can chicken) (Photo credit: Wikipedia)
#AceFoodNews says John Torode’s take on “Beer Can Chicken” just for a laugh this Christmas.
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Read more at:GFN
With the fact that skins of certain tomatoes are exceptionally tough for the elderly to eat a simple tip is as follows:
English: Super Sweet 100 Cherry Tomatoes (Photo credit: Wikipedia)
1. Use a knife to mark the top of your tomatoes with a small cross.
2. Boil up a kettle of water.
3. Pour boiling water over the tomatoes and leave to stand for a few minutes.
4. Cool the pan with cold water and be careful not to burn yourself.
5. You can then peel the skin off from the end with the cross easily.