Wed, Nov-21-07, 09:30
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Attitude is a Choice
Posts: 30,111
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Plan: No sugar, flour, wheat
Stats: 228.4/209.0/170
BF:stl/too/mch
Progress: 33%
Location: NYC
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From Today's South Beach Daily Dish:
Quote:
Wild Rice, Dried Cranberry, and Walnut Stuffing (Phases 2 & 3)
Serves 8
Description
Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural food stores. Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.
Ingredients
4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper
Instructions
1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed.
2. Meanwhile, warm oil in large heavy skillet over medium heat.
Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.
3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.
4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.
Make-ahead tip: Stuffing can be made 1 day ahead, through step 3. Cover and refrigerate. Let come to room temperature before continuing with recipe.
Nutritional Information:
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 mg sodium
Herb Roasted Turkey Breast (Phase 1)
8-10 servings
Description
Skinless turkey breast is an excellent lean protein choice -- during the holidays and year-round. Unlike traditional roasted turkey recipes, we've added the rub to the both the meat and the skin. Since the meat is seasoned, it tastes fabulous without the skin, which is how you should eat it. Tip: To ensure a thoroughly cooked bird, stick a meat thermometer in the thickest part of the breast. The turkey is done when the thermometer registers 160°F and the juices run clear. For a moist bird, let the roast rest before slicing; this allows the juices to distribute throughout the meat.
Ingredients
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 medium shallot, chopped
Salt and black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 bone-in turkey breast (6-7 lb), rinsed
Instructions
1. Preheat oven to 400°F. In a food processor, combine all the herbs, shallot, and salt and pepper; pulse to combine and further chop herbs. Add oil and mustard; pulse until the mixture forms a loose paste.
2. Pat turkey dry with paper towels and place on lightly oiled V-rack in large roasting pan, skin-side up. Using a sharp knife, cut and discard any extra flaps of skin. Using your fingers (and a knife, if needed), loosen skin from meat of breast. Slip half of the herb paste over each side of breast, using your fingers to spread it around. Rub remaining herb paste on turkey skin.
3. Place pan in oven, wide neck facing oven rear. Roast for 15 minutes; then rotate pan and roast an additional 15 minutes. Reduce temperature to 325°F. Roast another 45 to 50 minutes, or until the meat thermometer registers 160°F. Rotate pan 15 minutes before cooking time is over. Remove from oven; transfer to cutting board and let rest 15 minutes before carving.
Nutritional Information:
278 calories
4 g total fat (1 g sat)
153 mg cholesterol
1 g carbohydrate
55 g protein
0 g fiber
103 mg sodium
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Both are very tastey and nutritious though of course.
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