It’s snowing out and they are forcasting up to 8″. Nothing better than a hot cup of soup on a snowy afternoon. Warms the soul.
Sorry about the reflection in the bowl.
Start your morning off with an organic ginger shot. It is a great idea because it is a major immunity booster, kick starts your energy levels and provides liver protection.
Here’s one I found
Whisk all the ingredients in a small jug until combined. Pour into a serving glass.
Another simple recipe that was pretty good.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 balls
Serving Size: 4
This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.
Ingredients
Instructions
Preheat the oven to 400 degrees F.
In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.
In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.
Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
Toss the meatballs with your favorite tomato sauce and serve immediately.
You gets no bread with one meatball
If you are making a pot of soup for dinner tonight, you might want to throw in an organic leek. The Folate that is present throughout the plant makes it a cardio-protective food from top to bottom. Leeks are also high in Vitamins K,
A, B6 & C.
Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not. Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.
Trussing an Unstuffed Turkey
Step 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
Step 2: Tuck the first joint of each wing under the body of the bird.
Trussing a Stuffed Turkey
Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.
Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.
Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time
Ingredients
· 3 cups dice Carrot
· 2 cups dice Celery
· 4 cups peel and dice Russet Potato – I would cut slightly large dice.
· 1 ½ cups dice Onion
· 3 teaspoons mince Garlic, Cloves
· 4 ½ teaspoons Worcestershire sauce
· 1 teaspoon Thyme, Dried
· 1 teaspoon Basil, Dried
· 1 whole Bay Leaf
· ½ teaspoons Black Pepper
· Pinch of Red Pepper flakes
· 2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe
· 14 ½ ounces Diced Tomatoes, Canned
· 14 fluid ounces Beef Bone Broth
· ⅛ teaspoons Salt
Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from once a month meals this was her receipe I added just a few things
Directions
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Release pressure.
Remove bay leaf.
We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie
Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.
I left her recipe for the Guacamole so I could try in the future.
Prep: 15 minutes
Cook: 55 minutes
Ingredients:
Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .
4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
You might want to try out my Mexican Lasagna this was pretty good.
Gourmet Dad, Don’t Let The Title Fool You 