Recipes

Meat

Basic Turkey Gravy

Makes about 3 cups

Ingredients
Pan drippings, vegetables, and turkey neck from your roasted turkey
1 cup white wine or sherry
6 Tbs. unsalted butter (3/4 stick)
1/3 cup all-purpose flour
2 1/2 cups chicken stock or broth
Salt & freshly ground black pepper

Method
Pour the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes to let the fat to rise to the top, then skim the fat off with a spoon. At this point you can decide to throw away the skimmed fat or to use it in place of the unsalted butter. Just be sure to measure it so you end up with 6 Tbs. total at the end.

Place the roasting pan across two burners over medium heat. Scrape up any browned bits from the bottom of the pan with a spatula. Add the wine or sherry while scraping the bottom of the pan & simmer until reduced by half.

Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.

Melt the butter (or butter & skimmed turkey fat) in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it. Whisk the flour & butter/fat together and cook, stirring occasionally, until the mixture turns the color of peanut butter, 5 – 7 minutes.

While whisking continuously, slowly add the chicken stock or broth & the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens. Add salt & pepper to taste.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Super Simple Thanksgiving Turkey

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours. 

Time about 3 ½ – 4 ½ hours depending on size of your turkey

Makes 1 super scrumptious turkey

Ingredients
1 turkey
1 onion, chopped
2 medium apples
Rosemary, fresh
Thyme, fresh
sea salt
black pepper, crushed
½ stick of butter melted 

Method
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F. 

Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees. 

Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.

Dry the turkey with paper towels, then season the inside and out with salt and pepper. 

Fill the cavity with your aromatic blend of herbs, apples and onions. 

Place your turkey, breast side up in a roasting pan and brush with melted butter.

Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast. 

Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.

 

 

 

 

 

About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…

1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!

2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it. 

Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chipotle Beef and Bean Chili

Serves 8 to 10 

Ingredients
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes 

Method
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.

Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.

Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.

Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.

Add the cooked beans & tomatoes, along with the juices & stir to combine.

Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pot Roast Glorioso

Serves: 8
Prep Time: 40 min
Cook Time: 3 1/2 hours

Ingredients
5 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 (4-pound) boneless chuck roast
1 tablespoon olive oil
2 small white onions, cut into thick slices
3 red peppers, quartered and seeded
2 poblano peppers, quartered and seeded
4 medium garlic cloves, coarsely chopped
1 cup carrot juice
1 cup beef broth
4 fresh thyme sprigs

Method
Heat the oven to 325°F and arrange a rack in the lower third. In a small bowl, combine salt, paprika, & pepper. Evenly rub spice mix on all sides of the roast and set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides. Remove to a plate.
Add vegetables to the pot, season with salt, and cook until just softened, about 5 minutes. Pour juice and beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Mom’s Perfect Pot Roast

This pot roast meal was my family’s Sunday dinner favorite (in the Midwest midday meal is dinner) as I grew up in our household. Mom put it on before we went to church and it was ready by the time we got home. I know it cooked a long time, because church in those days, seemed to go on forever. Anyway, it will always be one of my forever favorite comfort foods – and yes, mom did give me permission to share it with you. Enjoy!

Serves
4 – 6

Ingredients
3lb. chuck roast (at least)
2 stalks celery one inch pcs.
2 carrots one inch pcs.
10 small red new potatoes
1 cup flour seasoned with salt and pepper
2 Tablespoons of oil
***Quantities are mere guidelines, the technique is the important part

Method
Dredge the roast in seasoned flour. Sear the floured roast on all sides in a pan with using the 2 Tablespoons of oil. When all sides are nicely browned, add 2 cups of liquid (chicken broth, beef broth, vegetable broth, water ( the last choice) and add a bit of wine to any of these if you wish.

The key from this point forward is to cook the roast very slowly on top of the stove. If you are using a cast iron pot you should not see steam escape, if you are using stainless steel ware the lid should not chatter, in any case the lid should fit tightly. This creates a small amount of pressure helping to tenderize the meat. The most fool proof way is to put the seared roast in to a crock pot. All of these techniques will require up to 6 hours of cooking time, 8 hours in a controlled crock pot is not too long.. If the roast is cooked at the correct temperature the vegetables will not be over cooked but will be tender and sweet even when added in the beginning.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chicken, Spinach and 30 Cloves of Garlic

Serves: 4-6
Prep time: 30 min
Cook Time: 1 hr 15 min

Ingredients
2 whole heads garlic, about 30 cloves (use pre-peeled garlic to save time)
1 Whole Fryer Chicken, have one of our meat guys or gals cut it into 8 pieces for you
Kosher salt
Freshly ground black pepper
1 Tbs. High Meadow Organic Butter
2 Tbs. Organic Tunisian EV Olive Oil (Bulk Department)
3 Tbs. cognac or brandy, divided
1 cup dry white wine*
2 tsp. fresh thyme leaves (rosemary & tarragon also work well)
1 Tbs. all-purpose flour (Bulk Department)
2 Tbs. heavy cream
1 lb Earthbound Organic Spinach

Method
If you are peeling your own garlic: blanch the (unpeeled) cloves in boiling water for 1 minute & then drain. Peel when cool enough to touch & set aside.

Pat the chicken pieces dry with paper towel & season both sides with salt & pepper.

Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Working in two batches, sauté the chicken in the olive oil & butter, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Lower the heat if the fat starts to burn. Transfer to a plate & sauté the second batch.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Choose a serving platter & spread the raw spinach over it.

Remove the chicken & arrange on top of the spinach. Cover with aluminum foil to keep warm. Remove about 1/2 of the sauce from the pan into bowl. Whisk the flour into the sauce in the bowl & then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful. Pour the sauce and the garlic over the chicken & spinach on the platter and serve hot.

Suggested accompaniments
A nice Breadworks Baguette (you will want to soak up the sauce) $1.99.

Or Cadia Organic Orzo cooked & tossed with butter or olive oil & Parmesan cheese.

Fresh green beans or an easy green salad (Earthbound Organic Mixed Greens & Field Day organic dressing $5.78).

*Domaine De Tariquet 2009 Classic Blanc for $7.99 would be perfect in the sauce & to drink with dinner.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Creamy Baked Eggs

Simple, quick & versatile, these baked (or shirred) eggs are sure to become a family favorite.

Serves: 2, one egg servings


Ingredients
2 Eggs
1 Tbs. butter
2 Tbs,. heavy cream
Salt & pepper

Set-up
Preheat oven to 375 degrees.
You will need a baking dish large enough to hold as many ramekins as you are using & room for 1 inch of water around them.
Heat 1 quart of water in a kettle or something you can easily pour from.

Method
1. Heavily butter 2 heatproof ramekins or small ‘Pyrex’ bowls.
2. If using any or the “optional additions” put 1-2 Tbs of them in the bottom of the ramekin. Crack the egg on top & pour cream gently over the egg yolk.
3. When all the ramekins are situated in the baking dish, carefully pour hot water into into the large dish so that the water level comes 1/2 way up the sides of the ramekins.
4. Transfer to hot oven. Let bake for 10 minutes. Check doneness of eggs by lightly juggling one of the ramekins. Egg should wiggle slightly for an over-easy doneness.
5. Leave in oven until desired doneness is reached.
6. Serve with buttered toast for dipping!

Other Wonderful Additions!
Cooked bacon, ham or sausage. Sautéed spinach or other greens. Salsa. Sautéed mushrooms. Really, anything out of the garden, just use your imagination. Just remember it won’t cook that long so you may need to cook or sauté it a little first.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.