Because I'm a bit of a sicko, I DARE someone to make this for Thanksgiving!
The FACEHUGGER Turkey
(Inspired by the Alien Vs Predator movie creature):
TA DA!!! (Hi Grandma!)
Oh alright, FINE. Here...here's how to make cranberry sauce. I looked it up because I need to make some tomorrow and canned cranberry sauce these days has high fructose corn syrup in it and we're all fat because of that crap so this recipe uses honey. ENJOY! (This is from Alton Brown, btw)
1/4 cup freshly squeezed orange juice (one large orange should do it)
1/4 cup 100% cranberry juice, not cocktail!*
12 ounces honey (1 cup by volume)
1 ounce crystallized or candied ginger, finely chopped
1 pound fresh cranberries, washed and sorted (feel free to use frozen, but thaw first)
Combine the orange juice, cranberry juice, honey and ginger in a 2-quart saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
Add the cranberries and increase heat to medium, cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. As it thickens, drop the temperature to low, to prevent splattering. Do not cook for more than 15 minutes, as the pectin will start to break down and the sauce will not set as well.
Remove from the heat and cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3-cup mold. Refrigerate for at least 6 hours and up to overnight.
Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve.
*Can also use 100% pomegranate juice if you can't find cranberry.
Because I get nostalgic over the days of canned cranberry sauce I usually set mine in an actual can. Looks like your mother's cranberry sauce, but doesn't taste like it.
Uh! Martha Stewart stole my idea! MOM!
As I was saying on air, I like to mash my carrots and potatoes together. I started this as a kid when my mom would make pot roast with potatoes and carrots all cooked in with it. I would mash mine together. Then put butter all over it. omg, my fast metabolism back then. I was a stick I tell ya!! But I still enjoy this once a year at Thanksgiving. And apparently, so does MARTHA. She calls this Potato Carrot Mash. I called it Mashed Potatoes and Carrots, but whatever. ;) ENJOY!
4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
2 garlic cloves
Coarse salt and freshly ground black pepper
1/2 cup whole milk
3 tablespoons unsalted butter
1. Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
2. Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
BUTTER. Better. :)
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings....
DO YOU KNOW.. The difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years .
And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease ...
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five times..
Lowers quality of breast milk
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.
Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to butter them up')!
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
Pass the BUTTER PLEASE
Make my own Mascarpone Cheese?!?!? YES.
(BONUS: How to pronounce it: Mahs-car-pony)
Homemade Mascarpone Cheese
Author Notes: I didn't discover mascarpone cheese until a few years, ago, but since then, I've become addicted. It is fantastic added to oatmeal, turned into ice cream, and (…more) —Vegetarian 'Ventures
Makes about 2 cups
2cups heavy cream
1tablespoon lemon juice
In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
Let simmer at 180° F for about 3 minutes then add in the lemon juice.
Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).
VEGETABLES! Eat them. Here's how to not screw them up:
(I mean that with love of course.)
Vegetables are healthy, beautiful and delicious, but we can do a lot of things when cooking them that can change all that. There are common mistakes that can happen, and I should know because I think I have made every one of them. Somehow those bright, colorful, crunchy veggies end up dull, gray and mushy. Yuck! Luckily, I have learned from my mistakes (a lot of them anyway) and I am going to share some veggie-cooking tips with you. Hopefully, you can avoid living an episode of When Bad Things Happen to Good Veggies.
1. Not Cooking Your Veggies at All … Ever
While it’s true that many vegetables are healthier in their raw state, it is not true for all of them. Some vegetables such as beets, broccoli, onions and bell peppers have more nutrients when raw, but others actually become more nutritious when heat is applied. Asparagus has cancer-fighting properties that get turned on when steamed. Mushrooms give you more potassium when they are sauteed, grilled or roasted. While raw spinach tastes great in a salad, eating it cooked will let you absorb more calcium, iron and magnesium. Likewise for tomatoes – you absorb more cancer-fighting lycopene when they are cooked. It’s a good idea then, to eat lots of raw veggies but enjoy some cooked in amazing recipes as well. Try this Skillet Asparagus and Tomato Medley, Crispy Gnocchi with Asparagus, Mushrooms and Brussels Sprouts, and these Spinach-Stuffed Mushrooms.
2. Prepping Veggies Too Early
I’m one of those people that likes to get ahead and do tasks in advance rather than at the last minute. While that is a good trait for some things, it doesn’t always work with vegetables. I know a lot of advice is given about prepping all your veggies as soon as you bring them home from the store so you can save time during the week. However, once you wash and cut vegetables, oxidation and nutrient loss begins as does wilting and spoilage. It is better to cut your veggies right before you use them.
If you need to chop veggies in advance, try to do it no earlier than that morning or the night before you plan to use them. The same goes for washing and prepping greens. Once you wash greens, they will begin to wilt, so you should not wash them until the day you plan to use them. If you simply must wash your greens in advance, put them in a bag with a paper towel around them to absorb excess moisture. Read Never Waste Food Again: Your Guide to the Shelf Life of Produce for detailed information.
3. Overcooking Vegetables
It’s a sad thing to watch. You put the broccoli florets in the pan and start to cook them. In a little while, they go from pale green to the most beautiful, verdant, bright green you have ever seen. Then, as you keep cooking them, the florets fade before your eyes, turning limp and gray. You transfer the broccoli to a bowl and wonder why they are mushy, sad and tasteless. You have overcooked them. The best thing to do with overcooked vegetables is puree them and turn them into soup or put them in the fridge for tomorrow’s salad.
When you cook vegetables, be aware of their cooking times. Some vegetables, like carrots and potatoes, take a lot longer to cook than other veggies, such as peas or greens. If you are making a medley of veggies, start cooking the ones that take longer first and don’t add the quick-cooking ones until the end. No matter what cooking method you use, only cook veggies until they are crisp-tender and bright. That’s when they will look and taste the best. As for the broccoli, check out 12 Yummy Ways to Enjoy Broccoli for delicious recipes and ideas.
4. Not Shocking Vegetables
When I blanch vegetables, I figure I have already gone through all of the trouble of boiling the pot of water, I can’t be expected to make an ice bath too. Right? On TV cooking shows, chefs always have that giant bowl of ice water sitting there waiting for them next to their giant pot of already-boiled water. Since I have no one getting my props ready for me, I often skip the step where I am supposed to shock the veggies – and then I have mushy veggies. After cooking vegetables in boiling water or steaming them, they will continue to cook even after you remove them from the heat.
If you don’t “shock” them by tossing them in ice water to stop the cooking process, the vegetables will become mushy and lose their beautiful vibrant color. Remove the vegetables from the heat, plunge them in an ice bath for just a moment or two and then let them dry. They will retain their crispness and their verdant colors like the veggies in this Early Summer Light Veggie Saute. And as long as we are being totally honest here: I often place the vegetables in a colander and just let cold water run over them to stop the cooking process. It works and I don’t keep expecting a giant ice bath to materialize on the counter.
5. Boiling the Life Out of Vegetables