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LindaKay

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  1. Use the Mexican Meatloaf recipe in the Week One Book. It is really great.
  2. Thanks so much! This is such a great recipe and it tastes so good. I don't miss real pumpkin pie at all with this recipe. I made this several times last year. I used an 8x8 square pan. I told my family it was Pumpkin Custard (because there was no crust). Every one loved it, and they had no idea it was so healthy! Thanks again for reposting this!
  3. Brining makes the turkey taste wonderful. It still tastes like turkey, just better than any you've ever tasted! There is some kind of osmosis thing going on. After the turkey is brined and cooked, you will not need to season it. It does not taste salty unless you brine way too long. The meat is juicy and tender. Even when you cook it enough to cook the thigh meat, the breast meat is wonderfully juicy and not dried out. It is my favorite way of cooking turkey and chickens. Also works for pork roasts. Linda
  4. Depends on the fish. I use the GF grill for halibut, cod, salmon, shrimp; basically any firm fish. Sole would probably fall apart. Tilapia may work, it is thin, but stays together after it is cooked. Try it. The fish cooks pretty fast. I love the GF grill for fish. The best halibut I've tasted is done on the GF. I stopped using our gas BBQ grill for fish, because the GF is so great. Hope this helps, Linda
  5. Chez Panisse Brined Turkey This is my favorite brined turkey recipe. I tried Alton Brown’s (whom I love), but I think this is better. I buy the cheapest frozen turkey I can find, brine it and roast. People think they have had the most expensive turkey in the world. Everyone who’s tasted the turkey claims it is the best they ever had! Then I tell them I paid 39¢ a lb.! They don’t believe me. I also use this for whole chickens. By Alice Waters, owner of Chez Panisse in Berkeley 1 turkey, about 12 pounds Brine 1 cup sugar 2 cups kosher salt 2 1/2 gallons cold water 2 bay leaves, torn up 1 bunch fresh thyme 1 head of garlic, cloves separated, peeled and lightly "smashed" 5 whole allspice berries, crushed 4 juniper berries, smashed Clean the turkey by removing the giblet bag, any extra internal fat and any pinfeathers. Rinse well under cold tap water. Combine the sugar, salt and 3 to 4 quarts of water in a large bowl. Stir until the sugar and salt dissolve, and then add the remainder of the ingredients except for the remaining 1 1/2 gallons water. Place the turkey and brine in a large pan or bowl, add remaining water and refrigerate. (I use a plastic portable file box that has a lid. It fits in the fridge just great) Brine for 12 to 24 hours. (Note – small turkeys 12 hours, large turkey 24 hours. I do whole chickens for 6 hours) Alternate method Double bag two heavy duty, unscented, trash bags (not made of recycled materials) then put them in an ice chest that is large enough to hold the turkey. Place the turkey in the double bags, pour in the brine, then the remaining 1 1/2 gallons water – there should be enough liquid to completely submerge the bird. Press out all the air in the bags, then tightly close each bag separately. Keep the turkey cold with bags of ice, which will also help keep it submerged in the brine. Roasting Preheat the oven to 400. Remove the turkey from brine, rinse and dry well. Spread 2 Tbs. softened butter over the skin (I skip this step). Tuck wing tips under, loosely truss the legs and place the turkey on a V-shaped rack in a roasting pan. Tent the breast with foil and place the turkey in the oven. To assure that the bird cooks evenly, rotate the roasting pan 180 degrees every 30 minutes while the turkey is in the oven, Roast for about 1 hour, remove the foil and baste with chicken stock if desired (I don’t baste turkeys). Roast turkey until the internal thigh temp reaches 165 (I use a temperature probe to make sure). Total roasting time should be about 2 to 2 1/2 hours. I Let rest for at least 20-30 minutes. Note: Drippings cannot be use for gravy. The drippings will way too salty.
  6. This is my favorite soup. It hearty, full of flavor and vegetables. It is low-fat and has an interesting kick to make it interesting. I adapted this from Cooking Light. It freezes beautifully (I freeze 2 cup portions in baggies) and tastes better reheated. Enjoy! * Exported from MasterCook Mac * Lentil & Tomato Soup Recipe By : Serving Size : 24/l cup Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 cups onion -- chopped 2 cups carrot -- diced 1 cup *celery -- diced 2 teaspoons *cumin 2 teaspoons *chili powder 1 teaspoon *cayenne 1/2 teaspoon *salt 1/2 teaspoon *ground pepper 6 each *garlic cloves, large -- minced fine 3 1/2 cups *water 1/3 cup *cilantro -- chopped 56 ounces *fat-free chicken broth -- 4 cans, fat free 16 ounces lentils 3 l4.5 oz. *canned tomatoes 2 14.5 oz. *canned tomatoes Heat oil in large soup pot over med-high heat. Add the onion, carrots and celery. Saute until tender. Add cunin through garlic. Saute for 2-3 minutes. Add water though lentils. Also add 3 cans of the tomatoes. Simmer for about an hour until lentils are soft. Puree 1/2 of the mixure (or as much as you like). Return mixture to pot. Add 2 remaining cans of tomatoes. Note: * items are WW free items (spices and veggies. I do this so MC won't count them. Thanks to Legal Eagle for this suggestion. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 87 Calories; 1g Fat (8% calories from fat); Fibre 6.7g; 6g Protein; 15g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable NOTES : This tastes better reheated and it freezes well. _____
  7. I made this a few weeks ago, without the milk or splenda. Just the water and the Laura Scudders. I found the taste very good. I kept it in the fridge with the Peanut butter my DH likes (Adams 100% Natural). I don't eat a lot of Peanut butter, but I was thrilled in lowering the cost of points. Today I went to have some for lunch and the jar was full of mold! I was amazed. My DH's jar was fine and I bought it several weeks before I bought the Laura Scudders. Anyway, I had to throw the whole thing out. Was it the Laura Scudders or the water. How does adding water make a products mold so fast? Linda
  8. This sounds like something my DH will love! Thanks for posting! Linda
  9. This is a great achievement, and you will reach goal the same way! Congratulations! Linda
  10. Congratulations! What an achievement. We are all so proud of you! Good luck with maintenance! What are doing for yourself to celebrate? Linda
  11. Gypsy, I got one these from MIL for Christmas. It is just fine for 2 people. I've done BBQ beef or pork, boned skinless chicken breasts in various sauces and it works fine. I like the small size because there are no leftovers. It comes with a recipe book (small one) that gives you ideas on how to use it. It does work well! Linda
  12. Jane - thank you, thank you, thank you. This sounds exactly what I was looking for! Can't wait to try it! Linda
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