Tequila Turkey and Fun with Veggies

Stumbled on the evidence that cooking a turkey breast with tequila keeps the meat moist. This one also has Meyer lemon juice and paprika.

I have liked cooked celery in soups and stir fries, so I tried it with roasted cauliflower, cumin and turmeric. It came out soft and sweet. I had it for lunch with ahi and fried garlic.


Baby purple broccoli is pretty.

Making it Happen - Turkey Thighs

We all have to find that time to prepare the proper food to keep us on the healthy track. I threw these turkey thighs in the oven just before I went to kettlebell class and came home to an apartment that smelled wonderful. I squeezed pink grapefruit over my thighs after seasoning both sides with pepper and Italian seasoning blend. I chopped up some garlic too. Today I had it with broccoli rabe.

F is for Fennel and Foraging

I got some free pomelos and a $2 fennel bulb to liven up my basics this week. I made my regular winter chopped salad of celery, red cabbage and daikon, this time with pomelo slices and pomelo dressing.


My turkey breast was juicy with pomelo, garlic and white onion, and sliced fennel bulb.

My mahi was delectable with fennel and garlic, cooked in olive oil.

Rosemary Garlic Turkey Thighs with Oro Blanco Grapefruit Juice

The title says it all. Happy Thanksgiving!

Jerk Turkey Thighs with Brussels Sprouts and Yellow Onion

Turkey thighs, pasture butter, apple cider vinegar, yellow onions, brussels sprouts, pepper, jerk seasoning and a tiny bit of chili powder. I took the top off at the end of cooking to get the skin crispy.

Spicy Turkey Thighs with Red Onion and Red Cabbage

I put two turkey thighs in a pan, sprinkled them with my seasonings (Italian herb mix, black pepper, cayenne and ancho), then cut up a red onion and some red cabbage. I put it all in a 400 degree oven, covered at first. After about 30 minutes, I uncovered the pan and left it for about 40 minutes more. The turkey juices softened the vegetables. Since turkey thighs are so large, this very quick easy dish ended up as four meals for me.
Cooked cabbage isn't exactly beautiful, but I love the sweet taste. Cabbage is cheap, available everywhere, and you don't have to buy organic because it isn't sprayed much.

Turkey Lasagna

I made my own tomato sauce, layered with zucchini and fresh spinach. I used ricotta and cotija cheeses and leftover turkey meat.

Turkey Soup with Collards

Stock from my buttery turkey bones + tons of garlic, onion and turmeric. Ribbons of collards, some turkey breast hunks. Red pepper flakes.http://www.blogger.com/img/blank.gif

Thai Curry Turkey Thighs

I cracked Long Pepper from Frontier Natural foods over my turkey thighs. The longer black peppercorns are sweeter and spicier than the round ones, which goes nicely with a Thai curry. I used Spicely brand Thai curry with extra cayenne and turmeric, also both from Spicely. I cut up a large shallot and some garlic and added coconut oil to the pan. I started off three large thighs, covered, in a warm oven of about 450 degrees, then after 30 minutes turned it down to 200 and removed the cover for about another hour. This recipe made quite a bit of nice sauce.

Turkey Lurkey

Turkey parts were on sale at Whole Foods and we love turkey in my household, so there will be a couple of posts about it. This batch was marinated in blood orange juice, cayenne, Spice World Mexican seasoning, chipotle pepper flakes and harissa. This combination would easily work with chicken or pork too.

Turkey and Red Cabbage

This is some of my braised turkey from earlier in the week, served with sauteed red cabbage with edamame and some herb salad. I used Italian seasonings on the red cabbage, which is one of my favorite cheap fast delicious side dishes.

Braised Turkey Breast

I've braised only a lamb shoulder before and it came out very tender and flavorful. I used the oven, but this recipe just does it on the stovetop. I got the idea for this from the January 2009 issue of Oxygen magazine, which had a spread about ways to tweak a holiday menu for fitness people.

It is best to use a bone-in, skin-on turkey breast to braise. Use a large pan with a cover or a Dutch oven, and heat up some oil on high medium heat. Then brown each side of your turkey.

With the skin side down, pour about two cups of stock and some lemon or orange juice over the turkey, add some onions and garlic with your choice of seasonings. Rosemary, thyme or sage all go nicely with turkey in my opinion. Yesterday I used rosemary, white pepper, black pepper, and cayenne.

Once the liquid boils, turn the heat down and cook for about 40-50 minutes, depending on your turkey breast size. My attempt came out tender and juicy all the way to the bone.