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Category Archives: Thanksgiving

Slow Cooker Garlic Rosemary Roast Beef

Someone in the house is not a fan of turkey at Thanksgiving, so I scoured Pinterest for this wonderful roast beef recipe, which turned out to be delicious! This is definitely one of those KISS recipes – Keep It Simple Stupid! That someone in the house really enjoyed it…serve some horse radish alongside it! As always, the words in red reflect my changes to the original recipe.

Slow Cooker Rosemary Garlic Crusted Roast Beef

Author: Slow Cooker Gourmet Serves: 6-8

Ingredients

  • 2 pound eye of round beef roast
  • 2 tablespoons olive oil
  • 3 or more stalks fresh rosemary
  • 4 teaspoons minced garlic or more
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon balsamic vinegar
  • 2 cans of beef broth

Instructions

  1. Rub roast all over with olive oil
  2. Chop  three stalks of rosemary leaves  and combine with garlic, sea salt and pepper
  3. Rub around the outside of the roast to form a crust
  4. Preheat a skillet  to 400 degrees
  5. Add roast and sear on each side until lightly browned (4-6 minutes)
  6. Deglaze pan with balsamic vinegar and transfer all contents to slow cooker
  7. Cover and cook on low for 8-9 hours OR cook on high for about an hour
  8. Pour one or two cans of broth around the roast and more rosemary stems to taste
  9. Cook for another 30 minutes and check with a meat thermometer depending on the doneness you like.
  10. Remove and let rest for 15-30 minutes then slice to serve

 

 

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Thai Style Chicken Pumpkin Soup

Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!

Thai Style Chicken Pumpkin Soup

  • 1 tablespoon extra virgin olive oil
  • 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 T. minced fresh ginger
  • ½ to ¾ teaspoon crushed red pepper flakes
  • 2 stalks celery diced
  • 2 carrots, peeled and diced
  • 15 ounce can pumpkin
  • ½ cup mango nectar
  • ½ cup fresh lime juice
  • ½ cup peanut butter (or more)
  • 1 liter low sodium chicken broth
  • 2 cups water

Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.

Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,

After the time is up, stir in the following –

3 Tablespoons rice vinegar

¼ cup chopped cilantro

Mix ½ cup heavy cream  and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for  10 minutes or less until soup thickens.

Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.

 Source – Crock-Pot Best Loved Slow Cooker Recipes.

Fragrant Fall Red Cabbage with Apples and Bacon

This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.

Fragrant Fall Red Cabbage with Apples and Bacon

4 slices bacon cut into 1 inch pieces

1 large head red cabbage cored and thinly sliced

1 large red onion, halved and thinly sliced

2 apples, halved, cored and sliced

¾ cup red wine vinegar

¼ cup maple syrup

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Salt and pepper to taste.

In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.

Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.

Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.

Serves 8 to 10

Good Eats Roasted Turkey

Up until last year I always brined my turkey according to a recipe from Emeril Lagasse. (its here on the blog). Last year I wanted a different brine recipe and on Food Network, I found Alton Browns Good Eats Turkey Recipe. Lo and behold I liked it better! Sorry Emeril!

So here it is…you can choose Emerill or Alton…

Good Eats Roast Turkey Alton Brown The Food Network

Ingredients

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Actually you can find special brining bags in most supermarkets these days, made by Reynolds. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting or less…use a timer. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Recipe courtesy of Alton Brown, also featured in Food Network Magazine

Spice Rubbed Turkey Breast with Roasted Carrots

Not wanting to cook a whole turkey this Thanksgiving amigos? Give this Martha Stewart recipe a shot…it only uses a small skinless turkey breast 30 to 35 minutes of oven time…

Spice Rubbed Turkey Breast with Roasted Carrots

Ingredients

  • 2 pounds carrots peeled and cut into 2 inch lengths
  • 6 garlic cloves, smashed and peeled* (see below)
  • 2 T olive oil
  •  2 lb. turkey breast skinless
  • 1/4 tsp. cinnamon
  • 3/4 tsp. ground cumin
  • Coarse salt and ground pepper
  • 1/2 plain low fat yogurt
  • 2 T fresh lemon juice

Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots, garlic and 1 T. oil. Push them to the sides. Place turkey in centre of pan and rub with 1 T oil and sprinkle with cinnamon and 1/2 tsp. cumin. Season with salt and pepper.

Roast until a thermometer inserted in the thickest part registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through cooking. Let turkey rest 10 minutes before slicing.

In a small bowl mix yogurt, lime juice and 1/4 tsp. cumin. Season with salt and pepper. Serve turkey with carrots and sauce.

How to Peel Garlic? Cut the bottom off of your garlic cloves and place them on a paper towel in the microwave. Stop after 20 to 30 seconds and remove the garlic. Squeeze the top of the garlic buds and the skin will slip off. Chop as needed.