Turkey breast Cooking time:

Image : http://www.flickr.com

It 'easy, a turkey moist succulent making some useful suggestions for:

* Your Place turkey in a baking dish low to circulate the heat very well.

* Place one inch of water to aid in the pan for the turkey moist and tender.

* Brush the turkey lightly with oil and freely with your favorite herbs, spices, seasonings and cover.

Imagine holding a tent of aluminum foil and place over the turkey breast in heatfor cooking. you want to remove the aluminum foil during the last hours of cooking a nice golden brown.

Check the water level periodically and add water if necessary. This mixture of juice and infusion of herbs can be used to make a good sauce turkey after the turkey is done cooking.

Times typical of Turkey for the thawed turkey at 325 to 350 degrees in the oven are:

* 2 to 3 kg – 1.5 to 2Hours

* 4 to 6 pounds – 2.5 to 3 hours

* 7 to 8 kg – 3 to 4 hours

It 'absolutely safe to take the turkey directly from the freezer and bake without thawing. Just make sure that the neck and giblets removed first.

This makes the turkey breast cooking time increases by about fifty percent.

* Your Place frozen turkey in a baking dish low

* Place one inch of water in the bottom of the pot to keep the turkeymoist and tender

* Brush the turkey lightly with oil and freely with your favorite herbs, spices, seasonings and cover.

Set up a tent of aluminum foil on Turkey to maintain the heat for cooking, remove the foil during the last hours of cooking a nice golden brown.

The timing of Turkey's typical for a frozen turkey at 325 to 350 degrees in the oven are:

* 2 to 3 kg – 3-4Hours

* 4 to 6 pounds – 5 to 6 hours

* 7 to 8 pounds 6 to 8 hours

It 'important to cook the turkey at 325 to 350 degrees to ensure that does not dry out and get to a safe internal temperature of meat.

The best way to check doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If the chest with a fork should penetrate the juices have priority.

If you're a hot air oven for Turkey to reduceCooking times with the breast up to about 25 percent. To use it safely, a meat thermometer to test doneness

Following these simple tips will ensure that you have a delicious meal, which may be swarming all.

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Egg Hunt Lunch

We’ve been enjoying a streak of absolutely beautiful weather lately.  The trees are in bloom, my plants are growing, and I don’t have to wear a jacket to stay warm anymore.  I love Spring!  I tend to feel more creative during the Spring and Summer months.

This is a lunch I packed for my husband, so it not only includes foods I can’t eat, but also a lot more food than I would want to eat.  Instead of stopping for lunch, he sometimes snacks throughout the day, so I sometimes try to pack lunches that match his eating style while still ensuring he’s eating healthily.  We had just dyed eggs together for the first time, so it inspired me to make his lunch a mini-egg hunt.

Clockwise from the top left: Three silicone cups of fruit salad with dried cranberries, broccoli and grape tomatoes, wasabi dipping sauce hiding some hard candies, stacks of crab California rolls, dried mango wrapped around a hardboiled egg, chocolate and cadbury eggs hiding in broccoli, more mango with another hardboiled egg, and some baby carrots.

I liked the little tomatoes hiding in the broccoli with the candy and chocolates; they seem to be a bit egg-shaped themselves.

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Pizza with Mushrooms and Creamed Onions

Hello there,

this pizza is quite an ugly duckling! It doesn’t look like much, but it tasted delicious. I especially liked that it’s not covered in huge amounts of melted cheese. Come to think of it, I also really liked that it’s not slathered with tomato sauce. In other words: it’s a pizza, which is generally awesome, but it’s a little different.

The recipe comes from Johanna Handschmann’s Italian Vegetarian Cooking. I followed it pretty strictly; except that I doubled it (my husband and I are both suckers for pizza, so leftovers were a must), and that I used veggie broth instead of wine (I’m not having alcohol at the moment; generally, however, I would use wine in this, and will do so next time I’m making it).

Due to a – totally unreasonable – sabotage of tomatoes on my husband’s part, I made half of the pizza without tomatoes, as you can see in the picture. Well, here we go:

Ingredients:

for one 12 inch pizza pan

for the dough:

1 1/2 teaspoons active dry yeast

1 tsp. salt

1 2/3 cups flour

2 tbsps. olive oil

For the topping:

2 medium onions

2 tbsps. olive oil

3 1/2 oz. button mushrooms

6 tbsps. white or red wine

5 tbsps. cream

oregano, salt, and pepper to taste

2 medium tomatoes

1 cup freshly grated parmesan

Directions:

In a bowl, mix flour, salt, and yeast. Add olive oil and about 7 tbsps. warm water. Knead into a smooth dough (by hand or machine). If necessary, add a little more water. Let the dough rise for at least 30 mins.

In the meantime, peel the onions and slice them thinly. Wash and slice the mushrooms. Fry the onions in hot olive oil (in a large pan) for 3 to 4 mins., stirring all the time. Add the mushrooms; stir. Pour in wine and cream, stir. Add oregano (I used about 1 tsp. dry oregano), salt, and pepper to taste. Cook the mixture down over medium heat until the veggies are soft and the liquid has reduced.

Wash and slice the tomatoes.

Preheat your oven to 425° F. Grease a baking sheet and put it into your pizza pan.

Knead the risen dough very briefly, then spread it onto the baking sheet. Lay the tomato slices on the dough.

Stir the parmesan into the veggie mix, and spread this on the dough.

Bake the pizza for about 20 mins., until the topping is bubbly and the dough is crusty. Enjoy!!

I hope you have a wonderful, fun weekend. We have some good cooking planned, and some good hanging out and chilling. Those weekends are the best.

xoxo, F.

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THE ART OF OVEREATING

Perhaps one of the best books of all time by Leslie Landis.  It’s hilarious however puts food in perspective & makes some valid points.  It cost $10 & you can read it in a day! She suggest not weighing yourself and I would have to agree with her %100.  The last time I was at the doctor’s I weighed 143 pounds.  I hate getting on a scale. I do not own one.  This book is a must have for anyone that loves food.  You will look at food differently.

[Via http://foreverflavor.wordpress.com]

How To Make Brown Sugar at Home

Over the years I’ve learned to make a lot of stuff here at home, not just food, but staples as well like: powdered sugar, brown sugar, baking powder, yeast, etc. Not only do you save money, you also save in packaging meaning less trash in the landfill. It’s more convenient to make them up in small batches and you have fresher products. Here’s one of them that I posted on my blog a while ago. I posted this on my blog a while ago and thought it was relevant for the Real Food Challenge.

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There are lots of things you can make at home for much less than you can buy them at the store. Not only does it save money, but it saves time as well. No more quick trips to the store to get brown sugar when you start baking and realize you’re out. I’ve been making my own brown sugar for quite a while, mostly because it can be difficult to find organic brown sugar when you live in a rural area and it’s pretty expensive when you do actually find it! I definitely couldn’t get organic brown sugar for less than $1.50/lb, which is about what this costs me.

To make your own brown sugar all you need is white sugar and molasses. I use organic evaporated cane juice sugar (not Sucanat) and unsulphered organic blackstrap molasses. The general recipe is 1 cup of sugar and 2 Tablespoons of molasses. You can adjust the molasses amount or use a different kind of molasses to suit your tastes. I’m partial to blackstrap or sorghum molasses. I also like to use at least 2 Tablespoons or a bit more, since I like dark brown sugar.

After adding the molasses to the sugar all you have to do is mix. This can take a while, you can use a mixer if you’re making a large amount, the whisk attachment works very well for this task. Mixing by hand is also fine, I like using a fork for this method. Don’t worry if you have small lumps of molasses in the final product, I usually don’t mix until completely combined.

Another added benefit to making brown sugar at home, is that it’s always fresh. It smells wonderful and it’s always nice and soft. It has a much deeper flavor than store-bought brown sugar, which I really appreciate!

Now you can add this to the growing list of things you can make at home. You’ll have a constant supply of fresh brown sugar for baking all kinds of delicious goodies.

Have you ever made brown sugar at home? Any other great things you make at home you’d love to share?

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A Pepper Problem (part 3): Made-Over Chicken Cacciatore

We now reach an occurence when I create a recipe completely on my own. This normally goes one of two ways, either Great Success (as Borat would say) or “It’s okay if you don’t make this again” (as my husband would say). This got a good reception, so it is worth sharing.

Based on the fact that I didn’t want to go to the grocery store and that we had not eaten pasta in a while, I set out to create an italian dish with some of the abudance of peppers. Chicken cacciatore came to mind because it mixes meat with tomato sauce, and sometimes can have eggplant and mushrooms. My husband insists on meat with dinner, so I decided to do a bit of investigating regarding chicken cacciatore and this is the recipe I came up with after looking at about six. Otherwise we might just have had homemade pasta sauce with peppers, which is what you would get if you amde this and left out the chicken.

Just a note on the ingredients:

The peppers are from my initial bulk purchase (see A Pepper Problem (part 1)). After this recipe there will only be one left!

The chicken I used was a package of 6 deboned thighs because it was on meat manager special. (To me, meat manager sounds like a very funny thing to list on ones resume. However, the meat manager is one of my favorite people at the grocery store.) Because the price was so good, I bought two packs at the time, one for gumbo and the other for the freezer. So, when I needed meat, that’s what was available. This would probably be fine with leg quarters or even breasts. Bone in normally holds taste better, but thigh meat is pretty delicious, even de-boned.

Made-Over Chicken Cacciatore

Ingredients:

1.5 lb chicken pieces

3 bell peppers (red and green) sliced into strips

1 can of V8 (12oz)

1 can tomato sauce (plain)

1 cup wine (white or red. I used white.)

2 tbsp Italian Seasoning

1 tbsp crushed garlic

1 bay leaf

I preheated the oven to 375. and then combined all ingredients in a casserole. Then, I baked for 1 hour with the lid on and 20 minutes with the lid off so that the top got nice and toasty.

I served it over egg noodles and slices of sour-dough baguette because that is what I happened to have available at the time, but any pasta or bread would do.

Also, always drink the wine you cook with to complement the meal. Plus, it ensures that you cook with good wine!

This was really good and would be great with some mozzarella or parmesan. It would have been nice to add some sauteed mushrooms and onions to the mix, but I didn’t have any at the time.

There was very little left-over, so it probably made about 5 servings.

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Life in the Raw: A week in the life on a new raw eater.

Looking up for Uma Thurman’s diet (She’s also into Raw) I found this really interesting article. It elaborates on the way I’ve been feeling after (and during) my first Raw week.

The article is Life in the Raw and it documents the experience of a Girl during her first week on Raw

I feel my will for raw slipping as I look at a mouth-watering menu – lobster, fish bisque, steak. Will one small deviation count? My friends are choosing what to eat with the light-hearted joy of normal diners. Going out for dinner is about so much more than food, but the restrictions are not making me feel sociable. I stay strong and stick to salad.

In General Raw Guru is a pretty good and helpful site for the new Raw eater. The article I liked the most revolves around making the transition from a cooked to a raw life. This is what I find more interesting:

Most people can switch to the transition diet quite easily and many stay with it on an ongoing basis. The transition stage consists of 80% raw and 20% cooked foods. The primary raw foods to eat on this diet include: fresh fruits and vegetables, fresh juices, avocado, raw nuts, and seeds. This should comprise at least 80% of your diet. [...] The remaining 20% of your diet can be cooked. That means 1 or 2 cooked meals a week, or up to 20% of individual meals. In order to be considered on the transition diet, you should not eat more cooked food than this.

It’s so great to read this! Based on this I can say that my past week (let’s not look at the current weekend, please) was 80% raw, which gets me on the right path and motivates me to keep working on this!

This Week I have a date during the week, for which I am already planning on cooking something my grandmother used to cook for me as a child, at least now I can feel a little less guilty for this. Now, the only thing I have to focus on, is staying RAW for at least 80% of my week.

I’m feeling very excited, very.

-Kou

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