Here are some of the Post-Radio Show Recipes you have requested from MyTrimline with Nadia on WHP580. Nov.24,2013. Enjoy & may your Thanksgiving be the Healthiest & Happiest Ever! PS - Dont forget to Tune-In This Sunday with Special Guess Marianne Corl as we discuss the connection between Mortality and Obesity. It will be a conversation NOT TO MISS! Roasted Garlic & Meyer Lemon-Rubbed Turkey INGREDIENTS: ROASTED TURKEY 2 heads garlic 3 Meyer lemons (see Tip) 1/4 cup white miso (see Note) 2 tablespoons canola oil 1 tablespoon chopped fresh thyme, plus 3 sprigs 1/2 teaspoon freshly ground pepper 1 10- to 12-pound turkey, neck and giblets reserved for stock (discard liver) 1 medium yellow onion, peeled and quartered, divided 2 cups water, plus more as needed TURKEY GIBLET STOCK (optional; 4 cups reduced-sodium chicken broth may be used instead to make the gravy) 6 cups water 1 medium onion, peeled and quartered 1 medium carrot, chopped 1 stalk celery, chopped 1 bay leaf 1 sprig fresh thyme 1 teaspoon whole black peppercorns CITRUS GRAVY 1/4 cup all-purpose flour 1 cup dry white wine 2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice 1/4 teaspoon salt Freshly ground pepper to taste PREPARATION 1. To prepare turkey: Position rack in lower third of oven; preheat to 400°F. 2. Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons water and wrap into a package. Roast until very soft, 40 to 45 minutes. Unwrap and let cool. 3. Zest lemons. Place the zest in a medium bowl; juice the lemons into the bowl through a strainer to catch the seeds. Reserve the squeezed lemon skins. 4. Add miso, oil, chopped thyme and pepper to the lemon mixture. Squeeze the garlic cloves out of their skins into the bowl. Whisk until the mixture forms a paste. 5. Reduce oven temperature to 350°. Set aside giblets and neck for making Turkey Giblet Stock, if desired. Pat the turkey dry with paper towels. 6. Loosen the skin over the breast and thigh meat. Rub the paste under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Place the reserved squeezed lemon skins, thyme sprigs and 2 onion quarters in the cavity. (You may not use all the citrus skins.) Tie the legs together with kitchen string. Place the turkey breast-side up on a roasting rack set in a large roasting pan. 7. Roast the turkey for 1 hour. Add 2 cups water and the remaining onion to the pan, tent with foil and continue roasting for 1 hour more. Baste the turkey with pan drippings and continue roasting, basting every 15 minutes or so, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 1/2 to 2 hours more. Add more water 1 cup at a time if the pan is dry. 8. To prepare stock: Meanwhile, combine the reserved turkey neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock. 9. Transfer the turkey to a clean cutting board (reserve the pan juices and onions). Let the turkey rest while you make Citrus Gravy. 10. To prepare gravy: Skim off any visible fat from the juices from the roasting pan. 11. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside. 12. Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes. 13. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper. 14. Remove the string and carve the turkey. Serve with the gravy. TIPS & NOTES Tip: Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can’t find them, use 2 teaspoons lemon zest and 1 teaspoon orange zest plus 2 tablespoons lemon juice and 2 teaspoons orange juice in Step 3. Place lemon and orange skins into the cavity in Step 6. Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor than red miso. Look for it near the tofu in most supermarkets or natural-foods stores. Citrus Gravy Makes: About 2 1/2 cups Active Time: 35 minutes Total Time: 1 3/4 hours INGREDIENTS: TURKEY GIBLET STOCK Neck and giblets (except liver) from a 10- to 12-pound turkey 6 cups water 1 medium onion, peeled and quartered 1 medium carrot, chopped 1 stalk celery, chopped 1 bay leaf 1 sprig fresh thyme 1 teaspoon whole black peppercorns GRAVY 1/4 cup all-purpose flour 1 cup dry white wine 2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice 1/4 teaspoon salt Freshly ground pepper to taste PREPARATION 1. To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock. 2. To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices. 3. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside. 4. Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes. 5. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper. TIPS & NOTES Make Ahead Tip: Prepare turkey giblet stock (Step 1); cover and refrigerate for up to 1 day. Sweet Potato Casserole Makes: 10 servings, about 1/2 cup each = 1 Starch & 1 Fruit Active Time: 30 minutes Total Time: 1 1/4 hours INGREDIENTS: 2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks 2 large eggs 2 tablespoons splenda/brown sugar 1/4 teaspoon ground cinnamon 1 tablespoon canola oil 1 cup low-fat evaporated milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 8-ounce can of crushed pineapple, undrained 1/2 cup chopped pecans, toasted (see Tip) MERINGUE TOPPING 4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature 1/4 cup granulated sugar PREPARATION 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth. 2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray. 3. Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans. 4. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping. 5. To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form. 6. Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds. TIPS & NOTES Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate day before. Reheat, covered, in the microwave on High, before finishing with Steps 5-6. Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such as Pyrex, may shatter under the broiler. To make soft peaks, beat egg whites with an electric hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside down. Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking section of most supermarkets. Sausage Stuffing Makes: 10 servings, about 3/4 cup each - 1 Starch & 1 Fruit Active Time: 50 minutes Total Time: 1 hour 20 minutes INGREDIENTS 8 cups cubed whole-wheat bread, (12 slices) 8 ounces bulk turkey sausage 1 1/2 teaspoons canola oil 3 stalks stalks celery, chopped 2 medium onions, chopped 1 clove garlic, finely chopped 3 Golden Delicious or McIntosh apples, peeled and chopped 2 tablespoons chopped fresh sage, or 2 teaspoons dried rubbed 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 1/2 teaspoon dried basil 2 cups reduced-sodium chicken broth 1/4 teaspoon salt Freshly ground pepper to taste PREPARATION 1. Preheat oven to 350°F. Spread bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes. 2. Meanwhile, cook sausage in a large nonstick skillet over medium heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 10 minutes. Drain in a colander to remove excess fat. 3. Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook, stirring, until softened, about 5 minutes. Add apples and cook, stirring, until tender, 8 to 10 minutes more. Transfer to a large bowl. 4. Add the sausage, toasted bread, sage, thyme and basil to the bowl. Toss well. Drizzle broth over the mixture and toss until evenly moistened. Season with salt and pepper. Transfer to a lightly oiled 9-by-13-inch baking pan. 5. Cover the stuffing with foil and bake until heated through, 35 to 45 minutes. If you want a crisp top, uncover it for the last 15 minutes. TIPS & NOTES Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 1 day. Let stand at room temperature for about 45 minutes before baking. Lemon-Dill Green Beans Makes: 4 servings, 8 oz = 1 Vegetable and 1 Fat Active Time: 15 minutes Total Time: 25 minutes INGREDIENTS 1 pound green beans, trimmed 4 teaspoons chopped fresh dill 1 tablespoon minced shallot 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 teaspoon whole-grain mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper PREPARATION 1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. 2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors. Holiday Pumpkin Pie Makes: 8 servings = 2 Starch Active Time: 30 minutes 1 whole wheat or Graham cracker pie crust (12) FILLING 1 15-ounce can unseasoned pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 14-ounce can low-fat sweetened condensed milk 2 large eggs, lightly beaten PREPARATION 1. To prepare filling & assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust. 2. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely on a wire rack before serving.
Posted on: Wed, 27 Nov 2013 15:51:27 +0000
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