clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2011-11-25 06:17 am
clevermanka) wrote2011-11-25 06:17 am
Entry tags:
Yesterday's menu and recipes, if anyone is interested
I am never futzing around with a turkey again. The chickens I roasted yesterday were perfectly fine and so much less hassle. I don't know what it is with me and roasted turkeys, man. They hate me. My foodstuffs from yesterday (all 100% paleo-friendly) :
Roasted Chicken
1 whole chicken, rinsed and extras removed from inside
1 t thyme
1 t garlic powder
1/2 t salt
1/2 t black pepper
2 t bacon grease
Preheat oven to 450F.
Blend the dry seasonings together. In a separate bowl, mix half the seasonings into the bacon grease. Loosen the breast skin and work the herb/grease mixture under the skin until distributed as evenly as possible. Sprinkle remaining herb mix over chicken, covering legs and thighs as well as breast.
Bake chicken at 450 for 15 minutes. Lower oven temperature to 375 and cook until chicken reaches 180 degrees (about 20 minutes for every pound of chicken). Baste if you want. I didn't and it came out fine.
Sweet-Savory Carrots
3-lb bag of carrots, diced
1/2 c craisins
1/3 c chopped pistachios
2 T sweet balsamic vinegar (I like the Black Cherry from Tasteful Olive in Overland Park)
1/4 c olive oil
2 t prepared mustard
1/2 t cardamom
1 t ginger paste
Cook the carrots in a tiny bit of oil or water until just tender. While carrots are cooking, blend the dressing ingredients together until the mustard emulsifies the oil and vinegar. Add pistachios to dressing. Just before the carrots are done, throw in the craisins. Stir for another few minutes and pour carrots into dressing. Stir well. Serve warm or at room temperature.
Broccoli Salad
2-3 heads of broccoli, separated into flowerettes
1/2 lb bacon, cooked and crumbled
2 T chopped sun-dried tomatoes
1/2 to 3/4 cup of mayo
1/2 t Penzey's Sandwich Sprinkle
Lightly steam the broccoli until just barely tender. Mix all ingredients together except for mayo and Sandwich Sprinkle. Let cool (this can also be prepped overnight). Mix in the mayo and seasoning just before serving.
Melissa Joulwan's Waldorf Salad
Amazing recipe here
Roasted Chicken
1 whole chicken, rinsed and extras removed from inside
1 t thyme
1 t garlic powder
1/2 t salt
1/2 t black pepper
2 t bacon grease
Preheat oven to 450F.
Blend the dry seasonings together. In a separate bowl, mix half the seasonings into the bacon grease. Loosen the breast skin and work the herb/grease mixture under the skin until distributed as evenly as possible. Sprinkle remaining herb mix over chicken, covering legs and thighs as well as breast.
Bake chicken at 450 for 15 minutes. Lower oven temperature to 375 and cook until chicken reaches 180 degrees (about 20 minutes for every pound of chicken). Baste if you want. I didn't and it came out fine.
Sweet-Savory Carrots
3-lb bag of carrots, diced
1/2 c craisins
1/3 c chopped pistachios
2 T sweet balsamic vinegar (I like the Black Cherry from Tasteful Olive in Overland Park)
1/4 c olive oil
2 t prepared mustard
1/2 t cardamom
1 t ginger paste
Cook the carrots in a tiny bit of oil or water until just tender. While carrots are cooking, blend the dressing ingredients together until the mustard emulsifies the oil and vinegar. Add pistachios to dressing. Just before the carrots are done, throw in the craisins. Stir for another few minutes and pour carrots into dressing. Stir well. Serve warm or at room temperature.
Broccoli Salad
2-3 heads of broccoli, separated into flowerettes
1/2 lb bacon, cooked and crumbled
2 T chopped sun-dried tomatoes
1/2 to 3/4 cup of mayo
1/2 t Penzey's Sandwich Sprinkle
Lightly steam the broccoli until just barely tender. Mix all ingredients together except for mayo and Sandwich Sprinkle. Let cool (this can also be prepped overnight). Mix in the mayo and seasoning just before serving.
Melissa Joulwan's Waldorf Salad
Amazing recipe here
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I think the main reason whole turkey becomes such a fussbucket for folks is because all that fussing isn't necessary.
Just put the f'ing turkey in the oven! (http://www.youtube.com/user/TanteMaries)
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It took me several tries before I got a turkey to roast correctly. It's not worth the effort, to me.
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Hmmm...turkey....
If I can sweet talk my way into my somewhat expensive smoker for Mother's Day next year, I'm going to smoke one next Thanksgiving.
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I don't know whether to feel noble or disappointed that I didn't immediately respond with a "that's what she said..."
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Time to start drinking.
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I lost my favorite Meat Smoker buddy.
What are you looking at?
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Or a Big Green Egg - http://www.biggreenegg.com/
Expensive, but ceramic for even heating and provides insulation against wind and keeps temps up in cold weather. And from what I read, they will both last a really, really long time even living outside.
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It is also sold at a place just down the street from us--right by LAC, if I remember correctly.
oh.. sorries...
They sell them in the store on 23rd, but may not have the size you want and have to order it for you.
I's jes' pimpin' a store we already support here in town.
Re: oh.. sorries...
Do they help with deliveries? My only issue is that I have to carry it to my back deck, and Mac has a torn disc.
Re: oh.. sorries...
Well since they set up/deliver hot tubs and do pool fixin's, I'm pretty sure they would be happy to bring a sale to your home. They really are friendly folk, Andrea runs the store and her hubby does the pool/hot tub/deliveries.
If you go talk to them, please give them my referral.
Give Mac my bestest, back issues sucketh. I have to ask the guys at our local liquor store to tote the beer to our vehicle..humiliating, but I'm sure they think it's "nice to help the older gal".
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You have no idea how rudely proud I am that there is something I find easy to do with cooking, that you don't find easy.
Hee. I'm horrid, I know.
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Most of the paleo bloggers I read are cool with using them in occasional recipes, and as long as they don't trigger a sugar craving, I think they're okay to use.
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The carrot recipe also sounds yummy (cardamom!), although my pistachio allergy* means I would have to sub blanched almonds or pine nuts. Which do you think would be better?
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yum!!
Re: yum!!