Health First

12/29/2022

Nightshade-Free Turkey Curry Chili.
Here are the ingredients for this gorgeous recipe!
Ingredients:
1/2 cup (120 ml) water
1 pound (454 g) frozen ground turkey
2 tablespoons (26 g) ghee
1/2 cup (80 g) diced onion
4 cloves garlic, crushed
2 cups (268 g) diced sweet potatoes
2 cups (140 g) sliced green cabbage
1 medium carrot, diced
1 rib celery, diced
1 teaspoon ground cumin
1 cup (70 g) sliced white mushrooms
teaspoon (4 g) curry powder
1 teaspoon sea salt
1/4 cup (4 g) chopped fresh cilantro, divided
1/2 cup (120 ml) unsalted chicken broth
1/2 teaspoon freshly ground black pepper
2 large dried whole bay leaves
1 cup (240 ml) coconut cream, divided
1 lime, sliced for garnish
1 avocado, pitted and sliced for garnish.
Instructions:
Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 3 minutes on HIGH pressure. Insert the inner pot, add the water and ground turkey. Close the lid tightly and move the steam release handle to “Sealing.”
When the timer ends, carefully turn the steam release handle to “Venting,” press “Cancel” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully.
Using tongs, transfer the turkey to a cutting board and chop it into smaller bite-size pieces with a knife. Reserve the cooking liquid from the inner pot in a small bowl and wipe down the inner pot.
Press “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.” Melt the ghee in the inner pot and add the onion and garlic. Sauté for 1 minute or until the onion is soft. Add the turkey, the reserved cooking liquid, sweet potatoes, cabbage, carrot, celery, mushrooms, cumin, curry powder, sea salt, cilantro (reserve 1 tablespoon [1 g] for garnish), broth, black pepper and bay leaves to the inner pot.
Close the lid tightly and move the steam release handle to “Sealing.” Press the “Pressure Cooker/Manual” button and set the timer for 5 minutes on HIGH pressure.
When the timer ends, press “Cancel” and allow the Instant Pot to cool down naturally until the oat valve drops down. Open the lid carefully.
Add 1⁄2 cup (120 ml) coconut cream to the pot and stir. Whisk the remaining coconut cream and set aside. Break up any ground turkey lumps. Ladle the chili into bowls, garnish with the remaining cilantro, whipped coconut cream, lime and avocado. Serve immediately.

12/26/2022

Chicken Legs with Braised Peas and Onions.
This recipe can be ready to eat within about an hour, so consider preparing it on a weeknight for a quick and easy dinner.
Ingredients:
4 large, free-range chicken legs, each 10-12 ounces
2 tablespoons olive oil
Small handful of fresh thyme sprigs
1 fat garlic clove, skin on, lightly crushed
1½ tablespoons butter
2/3 cup water
2 tablespoons butter
7 ounces pearl onions, peeled (about 1½ cups)
Few sprigs of fresh thyme
4 cups green peas, thawed if frozen
2/3 cup water
1 romaine heart, shredded.
Instructions:
Trim any excess fat from the chicken legs. Heat the oil in a large frying pan until hot. Season the chicken legs all over with salt and pepper, then fry until golden brown, about 2 minutes on each side. Add the thyme, garlic, butter, and water to the pan. Reduce the heat to low, partially cover the pan, and braise until the chicken legs are tender, 30-40 minutes. Turn the legs over halfway through the cooking.
About 15 minutes before the chicken is ready, melt the butter in another pan and tip in the onions. Toss well and cook over medium to low heat, stirring frequently, until the onions are tender, 8-10 minutes. Add the thyme sprigs, peas, and water. Season well. Simmer until the peas are tender and most of the water has evaporated, 5-6 minutes. Add the lettuce and stir until just wilted, about 1 minute longer.
Spread the braised peas and onions on a large serving platter and arrange the glazed chicken legs on top. Serve immediately.

12/23/2022

Sharp Cheddar and Kale Frittata,
At any time in life when you’re craving breakfast for dinner, this low-carb frittata is for you!
Below is the recipe!
Ingredients:
1 tablespoon (15 ml) extra virgin olive oil
2 shallots, chopped
3 cups (201 g) chopped kale
1 cup (113 g) shredded aged Cheddar cheese
6 large eggs
1/4 cup (60 ml) half-and-half
Kosher salt and ground black pepper
1/2 cup (30 g) chopped fresh parsley.
Instructions:
Preheat your oven to 400°F (200°C, or gas mark 6).
Heat the oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Sauté the shallots and kale until the shallots are browned and the kale is withered, about 5 minutes. Top with the Cheddar cheese. Turn the heat off.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper. Pour the egg mixture into the skillet over the cheese and kale. Transfer to the oven and bake for 10 minutes. Remove the frittata from the oven and garnish with parsley

12/20/2022

Spicy Skillet Shrimp.
Check out this fabulous recipe!
Ingredients:
2 tablespoons extra-virgin olive oil
1 large sweet onion, finely chopped (about 1 cup)
2 medium jalapeño peppers, seeded and finely chopped (about 1/4 cup)
4 garlic cloves, minced
Coarse salt and freshly ground pepper
One 28-ounce can diced tomatoes, with their juices
One 6-ounce can tomato sauce, homemade or store?bought (about 3/4 cup)
1/2 teaspoon crushed red pepper flakes
Finely grated zest of 1 large lemon (about 2 tablespoons)
2 1/2 pounds large shrimp (18 to 20 count), peeled and deveined
1 cup tender fresh garden peas or thawed frozen peas (optional)
Steamed long-grain white rice (optional), for serving
Instructions:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the jalapeños and garlic and continue to cook for 1 minute longer. Season the vegetables with salt and pepper.
Add the tomatoes with their juices, tomato sauce, red pepper flakes, and lemon zest to the skillet and stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook until the mixture has thickened, 15 to 20 minutes.
Place the shrimp on top of the tomato mixture and cook until opaque and pink in color, about 8 minutes longer. If you like, stir in the peas and serve over a bed of rice.

12/17/2022

Meat and Potato Knishes.
Checkout this awesome recipe!
Ingredients:
2 pounds potatoes, peeled and cut into chunks
2 tablespoons corn oil
1 cup finely chipped onions
1 tablespoon finely chopped or crushed fresh garlic
¼ pound corned beef
¼ pound pastrami
2 scallions, finely chopped
3 eggs
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon pepper
1 cup seasoned bread crumbs
2 eggs
3/8 cup water
2 cups seasoned bread crumbs, placed in a shallow pan or dish
Corn oil for frying.
Instructions:
Set a pot of water to boil, and cook potatoes 15 to 20 minutes, until tender. While the potatoes are cooking, heat corn oil in a large skillet, and sauté onions. At the last minute, add garlic, and brown quickly. Remove onions and garlic to a large bowl with a slotted spoon. Drain potatoes, add them to bowl, and refrigerate while chopping corned beef and pastrami very fine (for best results, use a food processor).
Mash potatoes and onions (use a hand masher, not a food processor or blender) to a smooth consistency. Add all the remaining patty ingredients, except the bread crumbs, stir them in thoroughly with a fork, and then continue working them together with your hands. Still using your hands, mix in the cup of bread crumbs.
Form the potato mixture into 3-inch patties (about 3?4 inch high), and place them on a cookie sheet covered with wax paper. Place in freezer for 1 hour.
Remove patties from freezer. Beat eggs and water together in a bowl. Dip each patty to coat completely, then dredge in bread crumbs, covering thoroughly. Return patties to wax-papered cookie sheet, and refrigerate 15 minutes.
Heat an inch of corn oil (it must be high enough to completely cover the knishes) in a deep skillet (unless you cook them in batches, you’ll probably need 2 skillets). Carefully place knishes in the pan and cook for 5 minutes. Using a spatula and a fork, turn and cook for another 2 minutes until deep golden brown on both sides. Remove, and drain on paper toweling before serving.

12/14/2022

Sticky Honey Korean Chicken Wings.
Check out this awesome recipe!
Ingredients:
Chicken Wings
3 pounds (1.4 kg) chicken wings
6 cloves garlic, minced
1 tablespoon (6 g) minced fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup (63 g) cornstarch
vegetable oil, for frying
Gochujang Sauce
1/4 cup (60 ml) gochujang
2 tablespoons (30 ml) tomato paste
5 tablespoons (75 ml) honey
2 tablespoons packed (30 g) dark brown sugar
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) toasted sesame oil
2 tablespoons (30 ml) fresh lime juice
To Serve
2 teaspoons (6 g) sesame seeds
2 green onions, thinly sliced
Instructions:
Prepare the chicken wings: Separate the chicken wings, if whole, into the drumette, wingette (or flat) and tip. Discard the tips. Place the chicken wings in a large bowl and toss with the garlic, ginger, salt and pepper until combined. Cover and refrigerate for at least 1 hour and up to overnight.
Let the wings sit at room temperature for 30 minutes, then toss with the cornstarch. Meanwhile, pour enough vegetable oil into a large, deep cast-iron pan to reach 1 inch (2.5 cm) up the pan. Heat the oil to 350°F (177°C) and, working in batches, shake off any excess cornstarch and fry the chicken wings, turning occasionally, until golden brown all over and cooked through, 6 to 7 minutes. Transfer to a paper towel–lined plate to drain.
While the wings marinate, prepare the gochujang sauce: In a small saucepan over medium heat, whisk together the gochujang, tomato paste, honey, brown sugar, soy sauce, sesame oil and lime juice until all the ingredients are incorporated and the sugar dissolves, about 5 minutes. Remove from the heat and let cool. The sauce can be made up to a week ahead of time and refrigerated in an airtight container until ready to use.
To serve, reheat the sauce, if necessary, and toss with the freshly fried chicken wings. Serve topped with the sesame seeds and green onions, on their own or on the Tailgating Board (page 71).

12/11/2022

Creamy Chicken Stew and Chive Dumplings.
The version of this classic recipe results in tender chicken!
Ingredients:
FOR THE STEW
4 tablespoons (56 g) unsalted butter
1 large yellow or Spanish onion, diced
2 celery ribs, diced
3 medium carrots, diced
Kosher salt and freshly ground black pepper, as needed
4 cloves garlic, minced
6 cups (1.4 L) Golden Chicken Stock (page 84) or store-bought stock
1 teaspoon minced fresh thyme leaves
3 lbs (1.4 kg) boneless, skinless chicken thighs or breasts
1 bay leaf
6 tablespoons (48 g) all-purpose flour
1 (12-oz [355-ml]) can evaporated milk
4 ounces (113 g) cream cheese, room temperature, cut into cubes
FOR THE DUMPLINGS
1 cup (125 g) all-purpose flour
2 teaspoons (6 g) baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 tbsp (150 g) buttermilk
3 tablespoons (45 ml) melted unsalted butter, cooled
1/4 cup (12 g) finely minced fresh chives, plus more for garnish
Instructions:
To make the stew, melt the butter in a large Dutch oven set over medium heat. Add the onion, celery and carrots, season with salt and pepper and cook, stirring often, until the vegetables are softened but not browned, 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the
stock, thyme, bay leaf and chicken, making sure all the chicken pieces are submerged. Bring the liquid to a full boil, cover the pot, turn the heat down to low and simmer for 10 minutes. Turn off the heat and let the chicken continue to poach in the hot broth for 10 minutes. Transfer the chicken to a plate and let it sit until cool enough to handle. Shred the meat and cover with foil to keep it warm. Set it aside.
Add the flour to a small bowl and whisk in the evaporated milk until the mixture is completely smooth. Turn the heat under the Dutch oven back to low and slowly pour the milk-flour mixture into the chicken stock, whisking constantly. Add the cream cheese, stirring until it melts. Add the shredded chicken back to the pot and let it simmer, stirring occasionally, while you make the dumpling dough.
To make the dumplings, in a medium bowl, whisk together the flour, baking powder, baking soda, salt and pepper. In a small bowl, stir together the buttermilk, butter and chives. Slowly pour the buttermilk mixture into the dry ingredients, stirring just until the dough comes together. Be careful not to overmix it, or the dumplings will be tough.
Drop tablespoon-sized (15-g) dollops of dumpling dough on top of the stew, leaving a little room between each one. Cover and simmer for 10 to 12 minutes. The dumplings should have grown in size by roughly fivefold, and the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook for 2 minutes more. If you like browned dumplings like we do, preheat your broiler while the dumplings are poaching. Once the dumplings are puffed, place the pot in the oven, uncovered, and broil until their tops are golden brown, 2 to 5 minutes, depending on your broiler. Divide the chicken stew and dumplings among bowls, and top with more chives, if desired.

12/08/2022

Mujadara Recipe.
Mujadara is everything we will love about home-cooked Middle Eastern food!
Ingredients:
3 tablespoons (45 ml) extra-virgin olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 cloves garlic, sliced
1 teaspoon Salt
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon ground coriander
1 cup (185 g) basmati rice, rinsed and drained
1 cup (190 g) green lentils, soaked in water 4 to 6 hours, then rinsed and drained
Caramelized Onions
2 tablespoons (30 ml) extra-virgin olive oil
3 large onions, sliced.
Instructions:
Place the oil in a medium pot over high heat. Add the onion and sauté for 1 to 2 minutes, until it’s golden brown. Add all the garlic and sauté for another minute. Then add the salt, cumin, cinnamon and coriander, and sauté for another minute until fragrant. Add the rice and lentils and sauté for another 30 seconds, then add 3½ cups (840 ml) of water. Bring to a boil, then reduce the heat to low and cook for 17 to 20 minutes. Check with a fork after 17 minutes to see if the rice and lentils are cooked.
In the meantime, in a large frying pan, place the oil over medium heat. Add the onions and sauté for 10 to 15 minutes, stirring often, until they’re caramelized. When the mujadara is cooked, either mix the onions into it or serve them on top.

12/05/2022

Greek Salad.
A quick side dish to go with dinner recipe!
Ingredients:
Dressing Ingredients
6 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 clove garlic, peeled and crushed
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
Freshly ground black pepper to taste
Salad Ingredients
3 cups mixed salad greens trimmed, rinsed, and torn into bite-size pieces
2 large ripe tomatoes, cut into eighths
1 small red onion, thinly sliced (about 1/2 cup)
1 medium-size green bell pepper, cored, seeded, and cut into chunks (about 3/4 cup)
1/3 cup imported black olives (kalamata preferred)
1/3 cup feta cheese, crumbled.
Instructions:
To make the dressing: Blend together the oil, lemon juice, garlic, oregano, salt, and pepper. Remove and discard the garlic before tossing the salad.
Toss the salad greens, tomatoes, onion, and bell pepper in a salad bowl. Just before serving, add the olives and cheese. Dress the salad. Serve immediately.

12/02/2022

Broiled Butterflied Chicken.
Enjoy this awesome main course recipe!
Ingredients:
A 2½-to-3-pound broiler-fryer chicken, butterflied
2 tablespoons melted butter blended with 2 teaspoons vegetable oil
Salt and freshly ground pepper
½ teaspoons dried thyme or an herb mixture
1 tablespoon minced shallot or scallion
½ cup chicken broth and/or dry white wine or vermouth
1 to 2 tablespoons butter, for enrichment.
Instructions:
To Butterfly a Chicken: With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone. Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken. Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo. To hold the legs in place, make ½-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
Preheat the broiler to high. Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan. Set it under the broiler so the chicken surface is about 6 inches from the heat source. Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes. The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler. Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes. Then season with salt and pepper, turn the chicken skin side up, and season the surface. Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see Notes).
Remove the chicken to a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
When Is A Roast Chicken Done?
When an instant meat thermometer inserted between the thigh and breast reads 165°–170°F, its legs move in their sockets, the thickest part of the drumstick is tender when pressed, and when it is pricked deeply its juices run clear yellow. When you hold the chicken breast-up, the very last drops of juice to drain from the vent run clear yellow.

11/28/2022