Recipes: Gingerbread Folks

• Prep Time:5 Minutes
• Cook Time:12 Minutes
• Serves:24

 

Tagged:
bungalow chef, christmas, cookies, food channel, gingerbread, holidays, mike mech, molasses,

Who doesn’t love the spicy peppery flavor of Gingerbread?  From cookies and cakes to bread and lebkuchen, I’m completely addicted…especially around the holiday season. Nothing accompanies gingerbread better than a glass of cold milk.

Gingerbread Folks (politically correct) have been a staple in the bungalow for years. In addition to serving them to friends and consuming many of them myself, I always hang these “folks” on my holiday tree. You’ll see the original handwritten recipe, circa 1920, is quite versatile. You can roll it out and use it with your favorite cookie cutters or shape the dough into two logs, wrap them in parchment paper, refrigerate, slice and bake. In no time your home will be filled with their magical scent. I also make a great honey glaze to give them a great shine after baking.

 

Foodie Byte

Ingredients

1 cup unsalted softened butter
1 cup granulated sugar (and a bit more for rolling out the dough)
2 eggs
1/2 cup dark molasses
4 1/2 cups flour
3 teaspoons ground ginger (4 teaspoons if you dare)
1 teaspoon salt
1 teaspoon baking powder

Preparation

Preheat oven to 400 degrees.
In a large mixing bowl sift the flour, baking soda and salt together. Add the ground ginger, mix well and set aside.
In another large mixing bowl, cream the butter with the sugar.
Add the eggs and molasses, mixing well.
Incorporate the flour mixture in two steps. Mix well, and split the dough into two equal portions. Wrap in parchment paper and refrigerate for one hour.
For the roll-out cookies, cover the surface with granulated sugar to avoid sticking to the rolling pin.
Roll out to 1/4 to 1/3 of a quarter of an inch thickness and bake for 10-12 minutes.
Remove from oven and place on wire racks to cool.
You can also dip the cookies in tempered dark chocolate or tell the younger generation to decorate as they wish!

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Articles: Late Autumn Breakfast

Is Christmas Creeping Into Your Menu Too Fast?

Food News

If you are among those who want just a little more fall before winter. . .if you love the holidays but want a little more space between them, well, this breakfast menu is for you!

It’s that time of the year again, when peppermint and gingerbread invade everything from our cereal to our beer—and it happens all too quickly after Thanksgiving!  The infamous “Christmas creep” that has snuck into retail for years is now infiltrating our food.

If you’re unfamiliar with the notion of “Christmas creep,” it’s the idea that Christmas décor, themes, ideas and spirit all begin to seep into the retail world well beyond December, and, in some cases, before Halloween.

For years, we’ve been able to avoid it from a food standpoint, still enjoying harvest meals throughout early December and casually ascending into Christmas fandom, but now that "food as entertainment" is in full force throughout pop culture, Christmas-themed food events and entertainment start the day after Thanksgiving. That means all those leftover pumpkins you have that survived a Halloween carving now have one of two options: 1) be tossed out; or, 2) be made into a delicious soup that everyone will tell you is “so last month.”

What happened to the in-between? Autumn to winter should be a transition, not a one-day turnaround. Winter doesn’t even start until the end of December, but culturally we’ve trained ourselves to throw out the pumpkin with the spice the second December 1 rolls around for gingerbread and peppermint.

Well, we say not so fast! There’s plenty of time left to savor the best and brightest of autumn, and that it’s time to take back that time between the end of Thanksgiving and the start of the Christmas season—after all, there’s only twelve days of Christmas; the carol doesn’t mention “on the first of December. . .

So put your pumpkins to good use, go pick a squash and keep the autumn colors around the house a bit longer, because it’s not all gumdrops and candy canes yet! The breakfast recipes below will help you remember to savor the whole season and not rush through it quite so fast.

Pecan Pie Oatmeal

Citrus, Pear & Pomegranate Salad

Sausage and Sage Spaetzle

Autumn Frittata

 

 

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Recipes: Citrus, Pear and Pomegranate Salad with Vanilla Syrup

• Prep Time:15 minutes
• Cook Time:N/A
• Serves:4

 

Tagged:
autumn, breakfast, citrus, pear, pomegranate, salad,

Citrus, Pear and Pomegranate Salad with Vanilla Syrup makes an eclectic addition to your Autumn Breakfast table, waking up your senses and getting you ready for the day!

This is part of our Autumn Breakfast series. Check out all the recipes at this link.

 

Foodie Byte

The red grapefruit is nice because of the pop of color, but you can use any type of citrus fruit in this salad.

Ingredients

3 navel oranges
2 red grapefruit
1 pear, sliced into thin wedges
1 small pomegranate, de-seeded, about a cup
juice of 2 lemons
1/3 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out

Preparation

Trim the tops and bottoms of the oranges and grapefruits, then cut away the peel and pith with a paring knife. Slice the pear into thin wedges, removing the core.
Combine lemon juice, sugar and ¼ cup water with the vanilla seeds in a small saucepan over medium heat. Stir until sugar is melted.
Remove from heat and let cool to room temperature.
Artfully arrange the fruits on a large serving platter and pour the syrup over the fruit.
Cover and refrigerate at least 2 hours or overnight.

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Recipes: Sausage and Sage Spaetzle

• Prep Time:15 min.
• Cook Time:30 min.
• Serves:6

 

Tagged:
autumn, breakfast, noodle, sage, sausage, spaetzle,

 Here's a dish that is warm and comforting--and a surprisingly hearty addition to the breakfast table. It's a great way to warm up when the weather turns chilly!

This is part of our Autumn Breakfast series. Check out all the recipes at this link.

 

 

 

Foodie Byte

Add more sage if you want a more robust flavor. You can use any brand, but Maggi is one commonly available in grocery stores.

Ingredients

2 10.5 oz. packs of Maggi spaetzle
1 lb. lean mild sausage
1/4 cup fresh chopped sage
1/2 cup heavy cream
4 tablespooons butter
3 cups water

Preparation

Bring water to a boil on stove top.
Stir in 2 packs spaetzle.
Cook over medium heat for 20 minutes or until tender.
Remove from heat, before draining pull off 1/2 cup of the water for later use.
On stove top, fry sausage and break into small crumbles, add salt and pepper to taste.
Add in fresh chopped sage.
Once sausage is fully cooked, turn heat on low and add spaetzle back into pan, stirring until well integrated.
Add in 4 tbsp butter and 1/2 cup heavy cream; stir until well integrated
Add the reserved 1/2 cup of drained water back into the pot, the starch will serve as a thickening agent.
Mix well over low heat for approximately 5 minutes.
Remove from heat and serve.

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Recipes: Pecan Pie Oatmeal

• Prep Time:20 min.
• Cook Time:45 min.
• Serves:6

 

Tagged:
breakfast, oatmeal, pecan, pie,

Here's an easy way to take breakfast with you, or enjoy it at home. It's the perfect mix of sweet and savory with a lot of health thrown in! If you love oatmeal, and you love pecan pie, you'll LOVE this!

This is part of our Autumn Breakfast series. Check out all the recipes at this link.

 

Foodie Byte

To add another layer of flavor, consider toasting the pecans before chopping them.

Ingredients

4 cups water
2 cups oats
2 tablespoons cinnamon
2 tablespoons brown sugar
1/2 cup pure maple syrup
1 cup chopped pecans
1 roll pre-prepared pie dough

Preparation

For oatmeal:
Bring 4 cups water to a boil on stove top.
Add in 2 cups oats and cook to desired consistency—we recommend 20 minutes.
Once consistency is to your liking, add in the cinnamon, brown sugar, and maple syrup.
Stir and let thicken on low heat.
While oatmeal is thickening, roughly chop pecans and measure out 1 cup, and add into oatmeal mixture.
Stir until well integrated and leave on low heat for 10 minutes.

For pie crust top:
Preheat oven according to pie dough instructions.
Remove pie dough from refrigerator to allow it to come to room temperature.
Roll out the pie dough, and place the pie pan upside down in the middle of it.
Using a butter knife, cut the excess dough out from around the pie pan, then place the cut circle onto a parchment lined baking sheet.
Bake for approximately 11 minutes, until golden brown.
Remove from oven to cool.

Assembly:
Once pie crust is cooked and oatmeal is done, pour oatmeal into pie tin, place pie crust on top, drizzle with extra maple syrup.

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Slow Cooker Moroccan Chicken & Olive Tagine

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.

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Articles: Veggies in Fast Food!

Vegetables Become the Star of Fast Food

Food News

The drive-thru was once a staple for hard-working families trying to find the balance between career and family life. Together, all of America walked this tightrope, balancing families and careers, with the mindset of, “We can have it all!” This was the American Dream. The Golden Arches were a shining beacon of timesaving hope, and the drive-thru became a necessary timesaver for many moms and dads on the go. A few words at the outside menu got them a meal at a reasonable price.

However, no solution is perfect. As this behavior continued, we slowly realized we were developing long-term health issues. A slow-but-steady erosion of a balanced diet is the likely cause for an increase in diabetes, heart disease, obesity and other health problems.

While many people still take advantage of convenient fast food, leaders in the food service industry are realizing that convenience alone is no longer driving sales the way it did in previous generations. New companies have emerged as leaders in the movement for veggie-centric fast food. Sweetgreen is a veggie-centric fast casual restaurant chain with a concept similar to Subway or Chipotle. People are offered a variety of healthy greens and toppings to customize their perfect salad. More recently, the chain has ventured into the warm food market, with offerings such as warm quinoa and rice. By doing this, Sweetgreen hopes to sustain healthy eating no matter what season it is. Another restaurant, by CHLOE., recently opened in Whole Foods Market’s “365” grocery stores. It offers an all-plant-based menu featuring burgers, salads, fries and other traditional fast-food menu items — with a healthy twist — at an affordable price.

Traditional fast-food staples, like Panera, are finding new ways to balance their plates and let the vegetables shine. The focus is an emphasis on quality and abundance of vegetables versus meat. Some fast-food companies, such as Chick-fil-A and McDonald’s, are working to replace iceberg lettuce with more nutritious vegetables, like kale and broccolini. These brands are promoting new, healthier dishes to bring the health-conscious consumer back to the drive-thru window. Taco Bell is taking a different approach to healthier menu items. Instead of specifically creating them, Taco Bell allows consumers to customize or “hack” their entire menu by requesting any of the dishes to be meat-free, substituting beans for the meat.

Vegetarian options appeal to a broader scope of consumers than before, but it’s still not a lifestyle that most people want to commit to completely. Meat consumption in the United States is increasing, but more and more people are turning to the flexitarian model of adding vegetables to their diets and decreasing the amount of meat, without removing meat entirely. When consumers do eat vegetables, they expect them to be high quality and nutrient dense—the same standards consumers have had for meat in the past. Consumers are also looking to fast-food chains to keep up with the demand for vegetables in their diets.

Will restaurants focus on vegetarian dishes without meat, or will they take this behavior and find a better balance between offering nutritious vegetables paired with less meat? The market is being offered a variety of ways to change. Which route will the industry take?

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Skinnytaste Dinner Plan (Week 52)

Skinnytaste Dinner Plan (Week 52). I hope every enjoyed their Thanksgiving and spent time with their friends and family! Can you believe Christmas is only 30 days or so away?!? This year has flown by!

 

Skinnytaste Dinner Plan (Week 52)

Monday: Spinach Lasagna Rolls with salad
Tuesday: Crock Pot Chicken Taco Chili
Wednesday: Leftovers
Thursday: Thai Basil Chicken with rice
Friday: Spicy California Shrimp Stacks
Saturday: Dinner Out
Sunday: Sicilian Rice Ball Casserole

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Recipes: Bungalow Bread

• Prep Time:15 Minutes
• Cook Time:45 Minutes
• Serves:24

 

Tagged:
bread, bungalow chef, christmas, family, food channel, homemade bread, mike mech, winter, yeast,

The blizzard of 1967 hit Chicago and the surrounding area on January 26th with a record setting 23 inches of snow followed by high winds and drifting. To this day it remains the worst winter storm in Chicago history. My small Mayberry-esque suburb of Blue Island, Illinois was in its path, and for a boy of eight years old, it became a magical dream world. School was called off, snow forts were built, and there was endless television on all THREE channels. However, for my parents, there was serious concern for the safety of family and friends. Just returning from work was a challenge for Dad and with little warning of the storm, mom found grocery store shelves quickly emptied of bread, milk, and daily staples.

This was when mom taught me about bread being the staff of life. Interestingly enough, she always kept yeast in the house and we had plenty of flour and sugar left from the holiday baking season. Mom pulled me into her emergency mode and shared with me the art of bread baking. She dug out the vintage crock-like Bauer Bowl (which I cherish and still use today) and my Great-Grandmother Rose Schade’s bread recipe. I quickly learned from a master the techniques of working with yeast, kneading dough, letting it rise and punching it down to rise once again. Loaf after loaf of glorious bread went into the oven and was shared with family, friends and neighbors. All of that bread with its warm and comforting aroma, as well as that iconic ’67 snow storm, will remain with me forever.  

 

Foodie Byte

Ingredients

2 packages of dry active yeast
4 cups of warm milk (at 100 to 110 degrees)
4 tablespoons granulated sugar
½ cup melted unsalted butter
2 tablespoons salt
10-12 cups of all-purpose flour (additional flour for kneading)
2 egg whites beaten with 1 tablespoon of water
6 tablespoons of butter to finish the crust

Preparation

Preheat oven to 400 degrees and use extra butter to grease the bread tins
Add the yeast to 1 cup of the warmed milk and the sugar. Stir well until the yeast starts to work or foams
Place the remaining milk, melted butter, and salt in a bowl. Stir in the flour, one cup at a time with a wooden spoon. After the 5th cup add the yeast mixture. Keep on adding the rest of the flour cup by cup until a stiff dough forms
After the flour is incorporated, remove the dough to a well-floured board, and kneed for 5 minutes
You want the dough smooth, supple and no longer tacky. You might need to add a bit more flour to handle. Butter the inside well of a large crock-style bowl. Place the dough in the bowl and flip it a few times to cover all sides with butter. Then cover the bowl with a towel, and allow rising in a warm place, and draft free spot until the dough has doubled twice its size
Depending on the temperature of the kitchen it could take up to two hours. Note: A warmer draft free kitchen will help assist in the rise of the bread
Remove the dough from the bowl, and punch down the dough three or four times. Return to the floured board, and knead for 5 more minutes.
Divide into 4 equal portions, shape into loafs, and place into prepared bread pans. Cover the loaves again, and let rise again until doubled in size.
Using a sharp knife, score the center of each loaf slightly and brush with the beaten egg whites. Bake for 45 minutes or until the bread sounds hollow when tapped and nicely browned.
Remove bread from the pans and let cool on a rack. Using the additional butter, slather the tops of the warm bread to give a finish coat and a crispy crust.

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Recipes: Homemade Strawberry Ice Cream Cookies

• Prep Time:30 minutes
• Cook Time:10 minutes
• Serves:12

 

Tagged:
cookies, custard, dessert, food channel, ice cream, milk, rattan direct, recipe show, strawberry, summer, sweet, white chocolate,

There is nothing like homemade ice cream, and perhaps the only thing that can make it better is serving homemade cookies with it! Rattan Direct brings us two deliciously paired homemade items that are sandwiched together for absolute perfection.

Want to see how it's done? We have the video right here!

 

Foodie Byte

Ingredients

FOR STRAWBERRY ICE CREAM
4 cups fresh strawberries
1 1/2 cups sugar
2 tablespoons liquid glucose
1 vanilla bean pod
10 egg yolks
2 cups milk
2 cups heavy cream
1 tablespoon lemon juice
FOR WHITE CHOCOLATE CHIP COOKIES
2 1/4 cups white flour
1/2 teaspoon baking powder
2 sticks unsalted butter
1 1/2 cup brown sugar
1/2 teaspoon salt
2 teaspoon vanilla
2 large eggs
3/4 cups white chocolate chunks

Preparation

Remove the stalks from the strawberries and chop into quarters before sprinkling with some of the sugar and the lemon juice. Set them aside whilst you move to the custard.
Pour the cream and milk into a large saucepan with the vanilla pod and bring almost to the boil. Set aside for the liquid to cool and the vanilla to infuse.
In a large bowl, whisk the egg yolks with the rest of the sugar and the liquid glucose before adding the now warm milk and cream.
Pour it all back into the pan and heat very gently until it coats the back of a wooden spoon. The custard does not need to be as thick as you may think. It need only lightly coat the spoon and when you swipe a finger across it the line stays put. Once you are satisfied with the consistency, pour it into a clean bowl and leave to cool. Don’t worry about skin.
Mash the strawberries and add, with the juice, to the custard. Pour into a lidded container to freeze or follow the instructions for your machine.
If you are freezing by hand, place the container in a stable part of the freezer and freeze until solid.
Pre-heat the oven to 180C.
Using an electric hand whisk or a mixer, beat the butter and the sugars together until pale and creamy. Next, beat in the eggs, salt and vanilla.
Finally, fold in the flour and chocolate until well combined.
Drop tablespoons of mixture onto a baking tray, about 6 per tray, and bake in the oven for around 10 minutes.
The cookies are ready when they are starting to brown at the edges but the center remains pale and soft.
Remove to a wire rack to cool.
To serve, sandwich a scoop of ice cream between 2 cookies.

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Leftover Turkey Harvest Cobb Salad

Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here’s a wonderful way to use up any of that leftover turkey if you’re looking for a meal that will be filling yet light.

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Recipes: Quick Mini Turkey Meatloaf

• Prep Time:10 minutes
• Cook Time:20 minutes
• Serves:6

 

Tagged:
ashley pettit, bell pepper, breadcrumbs, brown sugar, dinner, food channel, ketchup, kichen quickies, kid friendly, meatloaf, miniature, onion, turkey,

These tiny little muffins are kid-friendly, stomach friendly, and friendly to your taste buds too! Ashley Pettit shares her secret to portioning one of America's favorite comfort foods while making the juicy muffins of turkey a bit healthier too. Try it for dinner soon!

You can find the video here!

 

 

Foodie Byte

Ingredients

FOR MEATLOAF
1 medium chopped bell pepper
1 medium chopped sweet onion
1 egg with dash of milk
1 cup of bread crumbs
1 3/4 pounds of ground turkey meat
FOR SAUCE
1/2 cup ketchup
2 teaspoons of Worcestershire sauce
1/2 teaspoon dried mustard
2 tablespoons of brown sugar

Preparation

Preheat oven to 450 degrees Fahrenheit
Combine chopped bell pepper, onions, egg with milk, bread crumbs, and turkey meat together in a bowl and mix
In a separate dish combine ketchup, Worcestershire sauce, dried mustard, brown sugar, and then mix
Add half of the sauce mixture into the meatloaf and mix
Coat muffin tin with non-stick spray and scoop meatloaf mixture into pan
Top meatloaves with leftover sauce
Place into the oven for 20 minutes
Let cool and serve!

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Recipes: Asparagus and Gruyere Tarts

• Prep Time:10 minutes
• Cook Time:30 minutes
• Serves:8

 

Tagged:
appetizers, asparagus, cheese, fancy food, finger food, food channel, gourmet, gruyere, mini, pastry, rattan direct, tarts, the recipe show, vegetables,

These asparagus tarts are savory and delectable and the process to make them can make you feel like a gourmet in the kitchen! They're also easily customizable with different cheeses if gruyere doesn't fit your fancy, but one thing is for sure--they're absolutely delicious! This recipe was brought to us by Rattan Direct, a leading furniture distributor in the United Kingdom.

We have an example video of how they're made here!

 

Foodie Byte

Ingredients

1 sheet premade pie crust
2 bundles asparagus
1/2 cup diced Gruyere cheese
3 egg yolks
1 egg
1 1/4 cup heavy cream
pinch of kosher salt
pinch of freshly ground black pepper

Preparation

Bring the pastry out of the fridge at least an hour before use.
Preheat the oven to 350F.
Grease the tins lightly and roll out the pastry to about half its bought thickness. Cut into squares and press lightly into the tins. Leave enough pastry to come up over the edges. Fold the pastry over the edges and press down with your fingers to create an indent yet not cut through.
Line the pastry with circles of paper and fill to the top, with baking beans or anything to hold the weight down on the crust.
Lay the whole lot on a baking tray (you will probably get more than eight out of the pastry and mix if you have enough tins) and place in the oven for roughly 15 minutes. They want to be a nice golden brown and cooked all the way through.
Bring the bases out of the oven, remove the beans and paper, and transfer to a wire rack to cool.
Meanwhile, bring a pan of water to the boil.
Add salt once it has boiled.
Snap the tips of the asparagus spears at a length that will fit your little tarts. Each tart will take 4 or 5 tips.
Drop the tips into the boiling water for just 1 minute and then drain and refresh under cold water until chilled through. Set aside on kitchen paper to soak up any excess water.
Whisk the egg, egg yolks, heavy cream, salt, and pepper ingredients together and pass through a sieve to get rid of any stringy egg bits.
Fill the tart cases with asparagus, then cheese cubes. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Fill the tarts with the royale mix, taking care not to overfill and watch out for any gaps at the top of the pastry where it may leak.
Push the shelf carefully into the oven and close the door for about 15 minutes. You want the filling to only just be set; even slightly underset as the egg will continue to set as it cools.
Serve the tarts warm or at room temperature, with or without a side salad.

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Recipes: Holiday Cranberry Salad

• Prep Time:15 minutes
• Serves:12

 

Tagged:
apples, autumn, christmas, cranberry, entertaining, fall, holiday, oranges, salad, thanksgiving,

Sweet fresh orange and apple chunks accent the tart flavor of the cranberries to create this classic holiday side dish.

 

 

Foodie Byte

Using fresh oranges, apples, and cranberries gives this salad a robust flavor that’s hard to resist.

Ingredients

1 cup Fuji apple, fresh, with peel, 1/2-inch diced
3 cups whole cranberries, fresh
3/4 cup orange, fresh, with rind, 3/4-inch diced
1/2 cup celery, fresh, finely chopped
1/2 cup sugar
1 cup whole berry jellied cranberry sauce
1/2 cup pecan pieces

Preparation

Process orange in a food processor for 30 seconds.
Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.
Stir pecan pieces into mixture.
Cover and chill.

Nutritional Information

Calories 122, Carbohydrates 24g, Fat 3g, Fat Calories 30, Fiber 3g, Protein 0.66g, Saturated Fat 0.29g, Sodium 8mg. Daily Values: Calcium 11.37mg 1%, Phos 19.03mg 2%, Copper 0.08mg 4%, Zinc 0.25mg 2%, Panto 0.15mg 2%, Biotin 0.3mcg 100%, Magnesium 8.85mg 2%, Iron 0.22mg 1%, Vitamin B6 2%, Vitamin C 17%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Homemade Turkey Stuffing

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:12

 

Tagged:
breads, christmas, dressing, entertaining, holiday, ovid, stuffing, thanksgiving, turkey,

This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs gives it a natural flavor and the combination of different breads give it subtly complex flavor and textures.

Why Try? This recipe is almost as easy as opening a box of convenience dressing with the unnatural dried spice flavors – so why not make your own?

 

Foodie Byte

This traditional recipe can be varied by adding chopped apples or toasted nuts. Never throw 3 or 4 day old bread away in the weeks leading up to Thanksgiving – bag it, freeze it and don’t be afraid to use 2 or 3 different breads.

Ingredients

4 cups cornbread, diced
8 cups rustic bread with crust, diced or torn
1/2 pound (2 sticks) butter, unsalted
2 1/2 cups (2 - 3 onions) yellow onion, chopped
1 1/2 cups (2 – 3 stalks) celery, chopped
2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 to 3 cups chicken or turkey stock

Preparation

Preheat oven to 350°F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
Add herbs and sauté for an additional minute.
Combine vegetable mixture with bread, seasonings and stock.
Transfer to a deep buttered baking dish.
Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.

Nutritional Information

Calories 383, Carbohydrates 46g, Cholesterol 41mg, Fat 20g, Fat Calories 178, Fiber 3g, Protein 6g, Saturated Fat 11g, Sodium 827mg. Daily Values: Calcium 77.99mg 8%, Phos 137.1mg 14%, Copper 0.06mg 3%, Zinc 0.27mg 2%, Panto 0.14mg 1%, Biotin 1.43mcg 477%, Iodine 2.46mcg 2%, Magnesium 11.96mg 3%, Iron 1.6mg 9%, Vitamin B6 3%, Vitamin C 6%, Vitamin B12 1%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 11%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Lemon Herb Salted Turkey and Golden Roasted Turkey Stock

• Prep Time:2 hours
• Cook Time:5 hours
• Serves:12

 

Tagged:
brining, christmas, dark meat, gravy, holiday, lemon, salting, thanksgiving, turkey, white meat, wine pairing, yvid,

This is a fairly simple process that guarantees flavorful, hot, juicy turkey breast, and gold roasted turkey stock for gravy and stuffing. Most importantly, you’ll experience a stress free holiday meal.

Why Try? Salting provides the benefits of brining in a very simple step. This procedure calls for the dark meat and white meat sections of the turkey to be separated and roasted separately. The dark meat can be fully cooked a day ahead, providing drippings for a beautiful golden turkey stock. The breast meat can be salted a day ahead and cooked in less time, providing moist juicy meat to be carved just prior to serving.

 

Foodie Byte

Preparing the turkey this way eliminates the pressure of carving the unwieldy big bird at the table with everyone watching.

Ingredients

12-14 pound Turkey
1 1/2 teaspoons rosemary leaves
1 teaspoon peppercorns
3 Bay leaves (optional)
1/3 cup kosher salt
1 1/2 teaspoons rubbed sage
1 teaspoon ground thyme
1 teaspoon lemon zest, fresh
2 onions, cut in 1/8ths
4 celery stalks, cut in 1’ pieces
2 carrots, cut in 1’ pieces
1 lemon, in 8 wedges
1/4 cup butter

Preparation

Grind rosemary and peppercorns in a coarse stone mortar until fine. Add salt and grind lightly to combine. Add sage, thyme and lemon zest and combine.
Preheat oven to 350ºF and position one oven rack just below the center of the oven.
Remove neck, heart and gizzards from turkey.
Separate the dark meat (thighs and legs) from the breast meat cavity to roast the dark meat a day prior to serving while the breast meat is salted and held overnight to be cooked just prior to serving. With a sharp knife cut between each leg and the breast cavity. Set the knife down and reach under the turkey, lifting the backbone up until it breaks between the dark meat and breast meat cavities. Turn the turkey on its side and cut through the back bone at the break to separate both halves. Remove the second and third joint of the wings.
Rinse turkey breast and leave wet. Rub the salt mixture on the inside and outside of the breast cavity, cover and refrigerate overnight.
Spread half the vegetables and lemon on the bottom of a medium sized roasting pan. Rest the turkey hind quarters (dark meat), neck, wings, heart and gizzards on the bed of vegetables. Rub with butter and season lightly with salt and pepper.
Add small amounts of water or chicken stock to the pan to avoid burning and baste with the liquid from the pan and rub with butter every 30 to 40 minutes. Roast for 2 to 2 1/2 hours or until the internal temperature of the thickest part of the thigh reads 165ºF.
Once cooked, cool the turkey until it can be handled. Pull all the meat and skin from the bones (reserve bones, neck, wings, heart and gizzard) and place in a shallow baking pan with the skin on top. Cover and refrigerate overnight.
Place reserved bones, back in the pan with the neck, wings, heart, gizzard and vegetables and return to the oven. Once nicely browned, transfer to a pot, cover with 8 to 10 cups of water and bring to a boil. Heat pan with drippings over a medium flame and use some of the liquid to deglaze the pan, reduce liquid and pour into pot. Simmer for two hours, strain and reduce by half. Reserve stock (approximately 6 cups) for gravy and stuffing.
ON THE DAY OF SERVICE: Preheat oven to 350ºF. Remove salted turkey breast from refrigerator and rinse salt mixture from the inside and outside of the turkey. Pat dry, rub with melted butter and place in a medium sized roasting pan on a layer of the remaining vegetables and lemon.
Add small amounts of water or chicken stock to the pan to avoid burning. Baste with the liquid from the pan and rub with butter every 30 to 40 minutes.
When turkey is about 45 minutes from being cooked (at about 145 or 150ºF) place the pan of dark meat in the oven uncovered and pour 1/4 cup of stock over meat.
When turkey breast reaches an internal temperature of 165ºF, remove from oven, cover to keep warm and allow to rest for 5 to 10 minutes.
With a sharp knife cut each breast away from the carcass and cover with foil to keep warm. Pull all remaining meat from the carcass and place on serving platter. Remove dark meat covered with skin from pan and place on cutting board. Cut 1 1/2’ slices through skin and meat and transfer to serving platter. Slice the breast meat in 1/4’ slices and transfer to serving platter. Heat remaining stock to a boil and drizzle 1/4 cup over turkey just prior to serving.

Nutritional Information

Calories 775, Carbohydrates 4g, Cholesterol 319mg, Fat 40g, Fat Calories 362, Fiber 0.94g, Protein 93g, Saturated Fat 13g, Sodium 1282mg. Daily Values: Calcium 83.65mg 8%, Phos 817.73mg 82%, Copper 0.48mg 24%, Zinc 10.04mg 67%, Panto 3.72mg 37%, Biotin 1.16mcg 387%, Iodine 0.37mcg 0%, Magnesium 103.18mg 26%, Iron 6.62mg 37%, Vitamin B6 95%, Vitamin C 8%, Vitamin B12 30%, Vitamin D 6%, Vit E-a-Toco 6%, Vitamin A 39%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Simple Homemade Apple Herb Turkey Gravy

• Prep Time:45 minutes
• Cook Time:45 minutes
• Serves:8

 

Tagged:
apples, christmas, entertaining, gravy, herbs, holiday, thanksgiving, turkey, yvid,

This gravy develops a rich flavor and color from caramelized onions and a natural roasted turkey stock.

Why Try? The combination of caramelized onion with apple cider and Calvados adds a hint of sweetness and complexity.

 

Foodie Byte

This gravy is made in two simple steps with the first step – the base – being made a day ahead of serving.

Ingredients

3 cups (3-4 onions) yellow onion, chopped
1/3 cup all purpose flour
1 quart roasted turkey stock or chicken stock

1/2 pound (2 sticks) butter, unsalted
To finish gravy for the meal
1 teaspoon sage leaf, fresh (optional)
3/4 teaspoon thyme, fresh (optional)
2 tablespoons heavy cream (optional)
1/4 cup apple cider
1 tablespoon apple brandy (optional)
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground

Preparation

GRAVY BASE:
In a large heavy sauté pan, melt butter and sauté onions on medium heat, stirring frequently for about 15 to 20 minutes until onions are caramelized to a rich golden brown. The butter will foam as the water content of the butter and onions boils off.
Sprinkle flour over the onions and mix to blend and cook for an additional 3 to 5 minutes.
Add hot turkey stock whisking constantly to avoid lumping. Cook for 5 to 6 minutes to thicken.
At this point the gravy base' can be chilled quickly and refrigerated for a day or two.
TO FINISH THE GRAVY
Reheat gravy base. If desired, add fresh herbs and cream.
If you have the opportunity to use additional turkey drippings from the roasting pan, remove the turkey and hold covered in a warm place. Pour or spoon off excess fat. Add enough chicken stock or water to cover the bottom of the pan. Place pan with drippings and stock over a medium to high burner and reduce the liquid to 1/4 or less.
Add apple cider and brandy to roasting pan and stir to deglaze the nicely browned turkey fond on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base. (If there is no opportunity to deglaze drippings from a pan, add the brandy and cider to the gravy base, cook for 8 to 10 minutes and continue to step #8)
Season with 1/2 of the salt and pepper, simmer and stir for 2 to 3 minutes. Taste and adjust with additional salt and pepper if needed.

Nutritional Information

Calories 256, Carbohydrates 10g, Cholesterol 61mg, Fat 24g, Fat Calories 209, Fiber 1g, Protein 2g, Saturated Fat 15g, Sodium 951mg. Daily Values: Calcium 22.58mg 2%, Phos 29.72mg 3%, Copper 0.04mg 2%, Zinc 0.16mg 1%, Panto 0.13mg 1%, Biotin 2.15mcg 717%, Iodine 1.2mcg 1%, Magnesium 8.09mg 2%, Iron 0.38mg 2%, Vitamin B6 4%, Vitamin C 7%, Vitamin B12 1%, Vitamin D 4%, Vit E-a-Toco 2%, Vitamin A 14%. Percent Daily Values are based on a 2,000 calorie diet.

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Articles: Rainbow Road

The Popularity of Rainbow Design in Food

TrendWire

The saying “taste the rainbow” seems to have taken on new meaning over the past year. We are witnesses to this trend of brightly hued food that is flooding our daily feeds with photo after photo of synesthesia-inspired delicacies. These creations vary from sweet to savory, appetizer to dessert—made by both consumers and brands. The popularity of full spectrum color doesn’t stop at food, either; it transverses all areas of pop culture, including fashion and décor.

Millennials may wax nostalgic over rainbow foods from their childhood, such as breakfast cereals and candies. This effect is often achieved through the use of what some would now say are “questionable ingredients,” things like artificial food coloring and other chemically sounding additives. While these are necessary to achieve the rich colors we’re used to, there is debate over the long-term safety of consuming high levels of food coloring. This shift in consumer perception inspired DIY versions of these foods, with more natural ingredients to achieve the same effect.

New York City is a go-to for all things edible, and Brooklyn’s neon bagel creations have customers waiting in lines for hours. In Las Vegas, coffee lovers are flooding into one shop for rainbow lattes, thanks to viral posts on Instagram. Alternatively, food bloggers are using a cornucopia of fruits and vegetables to construct everything from pizza to breakfast bowls.

The color parade isn’t limited to food. Multicolored designs can be seen internationally from couture catwalks to hair salons. The rainbow flag and its association with pride in the LGBT community inspired designers to release special edition collections, representing and supporting unity for this year’s pride week. Popular 90s sticker guru Lisa Frank also made a comeback with her new athleisure line, and adult coloring books covered in her signature neon animal and rainbow motifs.

Brightly colored food and fashion has been a consistent theme for the year 2016. We’ve seen visible representations in almost all retail fields, from the edible to the wearable. While these colors may fade over time, one theme will remain: flamboyant detail catches the consumer’s eye. Even if it doesn’t represent everyone’s taste, we can’t help but look and want to take a bite—or, at the very least, a photo.

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Leftover Turkey Tacos with Brussels Sprout Slaw

Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.

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Articles: Magical Beasts & Where To Find The Freemium Cookbook Content

A free extension to The Unoffical Harry Potter Cookbook

New Products

This weekend many of us waltzed into our local movie theaters and watched Magical Beasts & Where to Find Them come to life on the big screen. Once again we were brought into the magical world of Harry Potter, with our imaginations running wild with the different types of magical creatures with the beauty of magic. This Harry Potter movie was something particularly special if you’re food obsessed. It’s almost as if it is a magical lure reeling our imaginations into being enveloped by the delicious food ideas coming forth from the big screen, and then placing a spell on our hungry appetites that no simple handful of popcorn or hot dog could cure!

Throughout the movie, beautiful pastries pop out of suitcases, wonderful and scrumptious potatoes and carrots are boiled and seasoned to perfection in midair, and can a simple wave a wand, well, does magic. Talk about a Thanksgiving timesaver! It may leave you ready to sample one of their delicious pastries or wizardly magical meals. If so, fortune is on your side! Not only can you the purchase the The Unofficial Harry Potter Cookbook by Dinah Bucholz to make these delicious recipes come to life, but we also have special insider knowledge where you can receive The Unofficial Harry Potter Cookbook Presents - A Fantastic Beasts & Treats Freemium, which is an extension of the original cookbook that is completely free!

By clicking the link above, you have access to the freemium download which includes a free menu based on the movie AND a special video of Dinah's mouthwatering egg nog recipe. From Jelly Worms to Sugar Mice, your taste buds will thank you for the delicious creations that come to life. These spellbinding recipes can be created by no-majs (non-magical users), presumably like you, to mystify your guests at your next holiday feast!  

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Crock Pot Chicken Enchilada Soup

Everything you love about chicken enchiladas… in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot!

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Articles: Tips For Keeping Your Food Safe This Thanksgiving

From the USDA

Tips

We're counting the days until the Thanksgiving feast begins, but we’re all aware of the balancing act of trying to prepare and prep all the ingredients so the cooking process goes seamlessly once Thanksgiving Day arrives. It’s during these rushed moments that we sometimes forget the simple steps to ensure that our delicious meal is pleasant on our stomachs, and we’re not “paying for it” later with foodborne illnesses or contamination. This year, it’s wise to remember just a few steps to ensure that all the time and effort you put into making your meal memorable isn't wasted.

The USDA (United States Department of Agriculture) has outlined a few handy tips to make sure that we’re not racing in line for the bathroom this season, and that we can spend this time with our families and in a race for our favorite Black Friday sales instead! Or maybe watching the Thanksgiving parade on television is more your style. Whatever floats your boat! Here are a few tips from the USDA  website that we can follow:

Tip 1: Don’t Wash the Turkey

“According to the most recent Food Safety Survey, conducted by the Food and Drug Administration, 68 percent of the public washes whole turkey before cooking it. USDA does not recommend washing raw meat and poultry before cooking. Washing raw meat and poultry can cause bacteria to spread up to three feet away. Cooking (baking, broiling, boiling, frying or grilling) meat and poultry to the right temperature kills any bacteria that may be present, so washing meat and poultry is not necessary.”

Tip 2: Use the refrigerator, the cold-water method or the microwave to defrost a frozen turkey.

“There are three safe ways to defrost a turkey: in the refrigerator, in cold water and in the microwave oven. Thawing food in the refrigerator is the safest method because the turkey will defrost at a consistent, safe temperature. It will take 24 hours for every 5 pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. For instructions on microwave defrosting, refer to your microwave’s owner’s manual. Cold water and microwave thawing can also be used if your bird did not entirely defrost in the refrigerator.”

Tip 3: Use a meat thermometer.

“The only way to determine if a turkey (or any meat, poultry or seafood) is cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Your thermometer should register 165°F in all three of these places. The juices rarely run clear at this temperature, and when they do the bird is often overcooked. Using the food thermometer is the best way to ensure your turkey is cooked, but not overdone.”

Tip 4: Don’t store food outside, even if it’s cold.

“Storing food outside is not food safe for two reasons. The first is that animals, both wild and domesticated, can get into food stored outside, consuming it or contaminating it. The second is temperature variation. Just like your car gets warm in the summer, a plastic food storage container in the sun can heat up and climb into the danger zone (above 40°F). The best way to keep that extra Thanksgiving food at a safe temperature (below 40°F) is in a cooler with ice.”

Tip 5: Leftovers are good in the refrigerator for up to four days.

“Cut the turkey off the bone and refrigerate it as soon as you can, within 2 hours of the turkey coming out of the oven. Leftovers will last for four days in the refrigerator, so if you know you won’t use them right away, pack them into freezer bags or airtight containers and freeze. For best quality, use your leftover turkey within four months. After that, the leftovers will still be safe, but can dry out or lose flavor.”

We hope these tips help you enjoy the holiday. All trips from the Food Safety Education Staff. Here's wishing you the best Thanksgiving Day with your friends and families!

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Recipes: Sunrise Pizza

• Prep Time:10 minutes
• Cook Time:5 minutes
• Serves:2

 

Tagged:
90 seconds in the kitchen, bacon, breakfast, breakfast anytime, cari martens, eggs, food channel, mozzarella, oven pizza, parmesan, pepper, pizza, quick meals, spinach, tomato sauce,

Are you ready to move on from your standard bacon and egg breakfast? We have a recipe that is going to make you the hero of breakfast! This recipe was brought to us by the talented chefs at the Food Channel.

Want to see how it's done? Check the video!

 

Foodie Byte

You can leave the meat off if you want to make a meatless version of this breakfast pizza. Pile on the veggies and feel free to customize this pizza any way you'd like!

Ingredients

2 small premade cooked pizza crusts
1/2 cup premade pizza sauce
2 cups of spinach
2 cups of shredded mozzarella cheese
2 teaspoons of olive oil
1 cup of bacon (cooked and chopped)
2 eggs
1/2 cup of Parmesan cheese
salt and pepper

Preparation

Preheat oven to 375 degrees
Place premade pizza crusts on baking sheet lined with parchment paper
Place oil and spinach in a frying pan until spinach is lightly wilted, remove from heat
Spoon pizza sauce on the pizza crusts and distribute evenly
Top pizza with spinach, mozzarella, and chopped bacon
Bake for 3 minutes, or until cheese is melted
Carve out a small hole in the middle of the pizza for eggs (do not cut through the crust)
Crack egg over the hole and season with salt and pepper
Finish with Parmesan cheese
Bake for a few more minutes or until the whites of the eggs are cooked
Enjoy!

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