There not just side dishes anymore

Thanksgiving Sides with Flavor

We all look forward to eating dinner with friends and family on Thanksgiving Day. The center of the table is saved for the turkey, but it is not the piece de resistance. The supporting players on the table are what we all want to savor. Here are some ideas for making your turkey day sides irresistible.

What about the spices? Spices get our blood boiling, sometimes literally. It is said by nutritionists that eating spicy foods increases our metabolism. We need that on Thanksgiving Day when we tend to eat everything in sight.

One zesty spice is crushed red pepper. You can create your own by stripping the seeds out of hot peppers. It is the seeds that create the mouth meltdown anyway. These yummy seeds go well in or atop sausage stuffing.

Cinnamon and nutmeg are also great for adding flavor. We usually see them as a part of desserts, but they can also sweeten our side dishes. Add both to a bowl of candied yams or carrots for a different treat this year.

Herbs, especially fresh herbs, taste great on vegetables. Blend a few in with the mashed potatoes. Combine your potatoes with garlic and melted butter for a heavenly taste. Thyme or dill added to a cream sauce provides tasty coverage for fresh green beans or asparagus spears.

Instead of using plain water to cook rice dishes, add some bouillon cubes and fresh herbs to the water. While the rice cooks, the herbs infuse flavor through each piece. This also works great when steaming vegetables and boiling potatoes.

We add sage to the turkey for dressing it, but it can also be added to the stuffing. A hint of sage and cracked black pepper in cornbread stuffing complements the turkey and the gravy. All of the spices that you use on the turkey will end up in the essence in the bottom of the roasting pan. Add this concentrated bit of flavor to the gravy to liven up the taste.

What are you planning to complement the turkey on Thanksgiving Day? Whatever side dishes and salads you choose to serve, be sure that they are as good as they can be. Instead of the same old tastes, add a new sensation with a sprinkle of spice. It’ll wake up the taste buds and your guests.

What you don’t want to do when it comes to adding flavor to your side dishes is overdo it. Too much overshadows the natural taste of the food that everyone loves. Remember, herbs and spices are meant to enhance food without taking away from its original flavor.

Friday Herb Fun Day - Marjoram

Marjoram: A “Major” Health Benefit

Native to the Mediterranean region, marjoram grows primarily in Sicily, and one of its cities, Marjoram, is named after it. The residents of Marjoram hold the belief that marjoram had the power to banish sorrow. In addition, marjoram has sacred associations in the Hindu religion and was found to be of considerable use in the middle Ages, especially to preserve and disinfect meat that was less than fresh.

Because marjoram is considered to have the most fragrant essential oil among all herbs, it is widely used in aromatherapy, and also as a warming and soothing message oil to provide relief for muscular ache. Its healing properties include: fighting asthma; headaches; and soothing the stomach and digestive tract. This soothing herbal flavor can be enjoyed as a tea by sprinkling water over a few sprigs of marjoram.

In addition, the leaf of the marjoram has been used to loosen phlegm. It acts as a decongestant and useful in bronchitis, sinusitis and sinus headaches. Used as a tonic for the nervous system, marjoram is believed to be more calming than oregano, as it is used to soothe the nerves, reduce tension and stress; especially environmental. One of the components in marjoram is the flavonoids which have sedation qualities which help to relieve insomnia, tension headaches and migraines.

Promoting healthy digestion and treating simple gastrointestinal disorders, such as loss of appetite, indigestion, nausea and flatulence is another benefit in using marjoram. Much like the herb peppermint, it is said to soothe minor digestive upsets and colic. The flavonoids may also promote healthy arteries and heart by preventing cholesterol buildup and improving blood circulation. It is also thought to help individuals with Alzheimer’s disease.

Containing anti-inflammatory properties, marjoram can be used internally or externally. It alleviates aches and pains and when used externally, aids in the reduction of toothaches, muscular pain, bruises, arthritis, sprains and stiff joints. Used internally, it eases severe stomach cramps, spasms and painful menstruation. Marjoram stimulates perspiration, which also helps to rid the body of toxins through the skin. Moreover, this quality helps in the reduction of fevers, and helps to relieve cold and flu symptoms.

On the culinary side, marjoram makes excellent stuffing for chicken and turkey roasts. It makes an attractive garnish for bean and pea soups, and enhances the flavor of carrot and squash when cooked with it. It also works well with cheese and egg dishes. Marjoram is considered to be one of the rare herbs whose flavor intensifies when dried. It is also used in homemade sausages and meats that are to be cured or smoked. Marjoram also works well in combination with other herbs in spice blends. Marjoram is most definitely a major health benefit.

Thanksgiving's Not Just for Turkeys

I took a break from our Kid Friendly Recipes this week.

Alternatives to the Turkey

Turkey has been a mainstay on the Thanksgiving Day table for centuries. At one time Benjamin Franklin suggested that the turkey be the national bird instead of the bald eagle. So, turkey has gained quite the measure of importance in American and other societies. Honestly, Tom the Turkey doesn’t always want to be the center of attention - especially at dinner.

Many people are substituting other dishes as the main dish for the Thanksgiving meal. Maybe you are not having a big family get-together this year and everyone is fending for themselves. If that is the case, there is no need to fix a fifteen pound turkey with all the trimmings and dessert for less than a handful of people.

Increasingly, more people are jumping on the vegetarian bandwagon. For these folks’ Thanksgiving dinner, meat will not be on the menu. This is not what the majority of people consider a traditional holiday, but Thanksgiving doesn’t stop because there is no meat on the table. Traditions are created differently for everyone’s lifestyles and beliefs and vegetarians can celebrate the same holiday everyone else does, just minus the turkey.

Health is also a big concern for many of us. More and more people are cutting back on what they eat in exchange for a healthier, longer life. Thanksgiving is one of, if not the biggest eating holiday of the year. In lessening the amounts and types of food they eat, these health conscious people are making other choices for the meal to reflect their improved well being.

One alternative to turkey is fish. Many fish like salmon are high in omega-3 fatty acids. These substances are good for lowering cholesterol in the body. A main dish of salmon with wild rice and green beans satisfies the palate and does wonders for the body as well. To jazz up that salmon, add a pecan or parmesan crust.

What about chicken? A roasted chicken is smaller than a turkey for a more intimate gathering. A small whole chicken can be bbqued or fried, or both, depending on your taste buds. There is less cooking time as well which is always a plus if you ask the cook. You can even prepare the chicken earlier in the day and then warm it up for the full fledged dinner.

For some, Thanksgiving just would not be the same without turkey. For one reason or another they don’t need or want a big 20 pound turkey. Instead, choose a roasted turkey breast or turkey cutlets. They bake up quickly and leave less of a mess to clean up after dinner.

There doesn’t have to be meat on the table at all as vegetarians will tell you. Set the table with a variety of casserole dishes. Rice and broccoli casserole, macaroni and cheese, green bean casserole, and other vegetable dishes can fill you up and keep you from missing the turkey. Some vegetarians create a tofu turkey as their centerpiece as well to help set the “mood” for the occasion.

More Turkey, Turkey, Turkey

I am trying to break this up a bit and not do just turkey recipes everyday. But today we will share a few more recipes.

Turkey with a Soy Sauce Glaze

What You Need:
1 (16 lb.) whole turkey, thawed
1 tsp. salt
1 tsp. pepper
2 tbsp. soy sauce
2 tbsp. molasses

How to Make It:
Preheat oven temperature to 325 degrees F.
Spray a rack with a non stick cooking spray and place it in a roasting pan.
Clean the turkey with cold water and remove the giblets and neck.
Pat the turkey dry both inside and out.
Rub the turkey all over, inside and out, with the salt and pepper.
Mix the soy sauce and molasses together in a small mixing bowl.
Brush the mixture over the entire outside of the turkey.
Place the turkey on the rack in the roasting pan.
Cover the turkey with foil.
Roast 4 hours, basing with the pan juices occasionally, until the internal temperature of the thigh reaches 180 degrees.
Remove the turkey and allow it to rest 30 minutes before carving.

Serves 16

TIP: When using a molasses based glaze the turkey skin turns dark very quickly. Always be sure to cover the turkey tightly with the foil. This will ensure a golden brown turkey every time.

Roasted Honey Mustard Turkey Breast

What You Need:
1 (6 lb.) turkey breast, thawed
1/2 tsp. salt
1/4 tsp. pepper
1/4 C honey
2 tbsp. brown mustard

How to Make It:
Preheat over to 325 degrees F.
Sprinkle the salt and pepper over the entire turkey breast.
Place the turkey on a rack and into a roasting pan.
Bring the oven temperature to 325 degrees F.
Place the turkey in the oven and roast for 1 hour 45 minutes.
Place the honey into a mixing bowl.
Add the mustard and stir to combine well.
After 1 hour 45 minutes baste the turkey breast with the sauce being sure to cover the breast well.
Return to the oven and continue roasting 20 minutes or until the internal temperature reaches 170 degrees.
Allow the turkey to stand 10 minutes before carving.

Serves 6

TIP: When buying a turkey, whether it is a turkey breast or whole turkey, the rule of thumb is to by 1 to 1 1/2 lb per person. Check your guest list for the number of people you are serving and adjust your turkey weight to fit your needs.

For information on stress free holiday entertaining go here.

Plan your Thanksgiving Meal

Meal Planning for Thanksgiving

For many, the biggest part of the day on Thanksgiving is spent in the kitchen. There are dishes to prepare, meats to cook, and desserts to make. When the cooks finally get to sit down it is at the Thanksgiving table to join family and friends in devouring the meal. It’s no wonder they don’t fall face down in the mashed potatoes after all that time and effort.

Here are some ideas for meal planning this Thanksgiving to help you spend less time in the kitchen and more time actually enjoying the holiday festivities.

1. Begin early. Most people work up until Thanksgiving Day so they buy groceries and let everything sit until the night before at the earliest. This year, create a list of the food items that will be on the Thanksgiving table at least a week before the actual day. If it is not on the list, it doesn’t go on the table.

2. Cook ahead and freeze. Casseroles, macaroni and cheese, and rice dishes are wonderful candidates for freezing. Be sure to let them completely cool before refrigerating them or it will cause condensation to form. Once the dish is evenly cooled, cover it with an airtight lid or in freezer bags and place in the freezer until Thanksgiving morning when you can pull them out and reheat.

3. We all like to have our pies fresh and hot from the oven, but that is a lot of “perfect” timing for the baker, which is hard to come by when you’re cooking a huge Thanksgiving feast. Bake your pies before hand and let guests heat their single pieces up after dinner when they’re ready to enjoy them.

4. Buy a fresh turkey instead of a frozen one. For one thing, a frozen turkey needs to thaw in the fridge for four to five days before preparing. That means your refrigerator won’t be available to hold too much else. It also means that raw, thawing meat will be right next to other foods for the big day. Not a good idea if you’re trying to save time and energy and start early. A fresh turkey can be bought later without the space worries. Even if it has to be cooked a day or two before, the entire bird can be reheated in the oven on Thanksgiving Day before meal time.

5. Purchase or make appetizers. I don’t think there is one household that ever has dinner on the table exactly at four o’clock or whatever time you slate for the Thanksgiving meal. In case dinner is a little late getting to the table, munch on a tray of raw vegetables with ranch dip or a fruit salad. It is light and healthy and won’t ruin the appetite for turkey and gravy.

Planning takes the guesswork out of the occasion and leaves more time to enjoy with family, friends and the good food you’ve prepared.

For more on Menu Planning go here.

For information on stress free holiday entertaining go here.

Turkey, Turkey, Turkey

So I have a bunch of great turkey recipes around the house and decided to share them with you guys so I will try and highlight some this week and next for my readers and those that stop by. Along with other Thanksgiving info along the way. Happy Turkey Hunting.

Grandma's Roasted Turkey

What You Need:
1 (12 lb.) whole turkey, thawed
6 tbsp. butter, divided
4 C warm water
3 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. parsley, chopped fine
2 tbsp. seasoning salt
1 tsp. pepper

How to Make It:
Preheat over to 350 degrees
Prepare the turkey by removing the giblets and rinsing the turkey in cold water. Use paper towels to dry the turkey well. Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Place the turkey in a large roasting pan being sure the breast side is facing up.
Pour the water into a large mixing bow.
Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
Pour the mixture over the top of the turkey.
Sprinkle the turkey with the season salt and pepper.
Cover the turkey tightly with aluminum foil.
Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
Remove the aluminum foil and continue roasting for 45 minutes.
The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
Remove from the oven and allow the turkey to stand 30 minutes before carving.

Serves 12

TIP: Placing the butter between the skin and the meat helps the meat to stay moist during roasting. It also helps with the browning of the skin when the turkey has not been basted with oil.

Flipped Butter Turkey

What You Need:
1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:
Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don't splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12
TIP: More water can be added 1/4 C at time during roasting if necessary.

For information on stress free holiday entertaining go here.

Recipe Blog - You can too

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So when I picked up an eGuide from JustAddSweat.com on how to start my own recipe blog I wasn’t too sure how someone could possibly go about turning their love of cookbooks into a profitable business venture.

After reading the guide, though, I can see how easy it is to get started and how much value and quality a blog site with targeted recipes can bring to its readers.

JoAnne and Nicole have done a great job of putting together a guide that will give anyone who wants to start this type of blog the tools they need to get going right away.

What’s included:
· Definition of a blog.
· How you can make money blogging.
· How to choose your market and set up your blog.
· What to blog about.
· How to get traffic to your blog and make money.

One thing that’s great about this guide is the step by step instructions, audio and videos that guide you through setting up your first blog. As you’re reading through you can have your blog set up in a very short period of time by following what’s been laid out for you. There are audio and video portions to go with these blog setup instructions too, so you learn by your preferred method.

The use of the article on copywriting seems a little out of place to me, though. I think some people who are new to internet businesses may not relate blogging and copywriting together (though they are certainly very related) and may feel intimidated by the idea of having to be a ‘copywriter’ for their blog.

In the appendix section there is a list of everything you need for setting up your business and blog, which is great for people just starting out.

There is real value in this product and for one great price you get a 35-page eGuide, a SweatStory Success interview, audio blog tips and bonus Time Management Guide, Plus a blogging calendar.

I’m sure I don’t have to tell you that people are on the internet looking for recipes ALL the time, so if you like to cook and think you’d like blogging this is one guide you’ll want to check out.

Find out all about it by visiting JustAddSweat.com now