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Tuesday, December 25, 2012

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/celery mixture to bowl and stir well. 

Place 1/3 to 1/2 of the mixture inside the washed turkey.  Spray a large casserole dish with cooking oil and place the rest of the bread mixture in the casserole dish.  As the turkey is cooking, approximately 1/2 hour before turkey is cooked, place casserole dish in oven.  Leave the casserole dish in the oven after the turkey is removed for 1/2 hour. 

Remove the stuffing from the turkey and place in large serving bowl.  Remove the baked stuffing from the oven and mix the dry stuffing and the wet stuffing together for a perfect combination of medium dry/slightly moist stuffing. 

Top with parsley.  (sorry Giggle Dam theater, but I just LOVE that line........) why? because parsley looks nice and it's cheap.

Saturday, December 22, 2012

Caesar Salad Dressing

Caesar Salad Dressing

1/4 cup milk
1/4 cup parmesan
1/2 cup mayo
1 tbsp lemon juice
1 tsp garlic crushed
1/2 tsp dijon mustard
1/4 tsp worteschire sauce
1/4 tsp pepper
1 squirt of anchovy paste

Mix well, serve chilled.

Wednesday, December 19, 2012

Seafood & Asparagus Quiche

Sorry for the long absence. I have been busy with my novel and my poetry writing.
 Latest creation was a seafood and asparagus quiche. I love my bacon quiche, but was craving asparagus.
 1 cup young asparagus shoots, (1 inch pieces)
1 cup hand peeled wild shrimp
6 large bay scallops (diced))
8 small crimini mushrooms (sliced)
1/2 cup French Brie (cubed)
1/4 cup gouda (cubed)
3/4 cup swiss (grated)
8 large organic eggs
1 cup heavy cream
2 frozen pie crusts

NOTE: I used the frozen pie crusts only because those in the household here do not enjoy my pastry. It's got an egg in it, so it's a little bit tough instead of flaky.

 Blanch asparagus for five minutes in boiling water. Drain and place in pie crust.
Add shrimp and scallops and mushrooms. Spread Brie and Gouda cheeses evenly throughout.

Cover with swiss. Beat eggs and cream together, then pour equally on the two.

Bake in oven for 45 minutes at 350 degrees.

Tops will be golden brown.  Insert knife to make sure eggs are cooked all the way through.

If still not cooked, place aluminum foil over the tops and bake another 5 to 10 minutes. Take out and let rest for 15 minutes.

Serve with caesar salad and a piece of parsley. (Because in the words of the Giggle Dam Theater, parsley looks nice and it's cheap).

Bon appetit.