Freezing Mashed Potatoes and Turnips

Freezing mashed turnips and potatoes for future use. Here's how!  New Post on the Diabetic Cookbook site

Click to Amazon

New Cookbook on Amazon Kindle

An Upscale Twist on Eating your Green's

--

If you wish to understand the secrets of the Universe, think of energy, frequency, and vibration." - Nikola Tesla

This is an easy recipe low fat low calorie and carbs. It was a big
hit at the Thanksgiving Day pot luck. Okay here we go.

2 bunches of Rainbow chard

1 medium red onion (you can substitute shallots or leeks) chopped

1 stalk of celery chopped

2 cloves of garlic chopped

1 tablespoon of Extra Virgin Olive Oil

1/4 cup of chicken or vegetable stock

1/4 cup or sparkling apple pomegranate juice

2 table spoons of pomegranate vinegar or balsamic is good too

1 pinch or more of salt to your liking

A few grinds of ground black pepper

1 small dried sage leaf crumbled

1/4 cup of dried bread crumps(optional)

Separate the leaves from the stems

Chop the stalks and stems into very fine pieces, rinse well

Chop the leaves into thin strips set aside later rise well to
remove any grit or dirt.

Sauté the chopped stalks in a deep pan with onions, garlic and celery
in the olive oil over medium low heat unit the onion become clear, add the chicken
stock and let simmer for 30- 45 minutes or until the stalks are soft. Then add the
sparkling apple/pomegranate juice, stir well, turn off the heat and add the
strips of leaves mix well, put the lid on the pot and the leaves will be tender
and soft but not mushy.

Put into a serving dish. For a wow I add 1/4 cup of organic whole
wheat bread crumbs along with a table spoon of organic French fried onion
rings. Pop under the broiler for a few minutes just long enough for the bread
crumbs to toast. You have a sophisticated and fun side dish. The apple
and pomegranate juice add a bit of sweetness which contrasts with the bitterness
of the greens. Its and all around winner and the rainbow colors will be
attractive on any dinner table.

Next, my cousin’s wonderful pumpkin bread with agave instead of
sugar. Yummy I had a piece yesterday.

Another Dreamfields Healthy Pasta Recipe

Another Food Network Goodie

I found this on the food network today, yummmmmmmm.
Food Network Recipe

Pumpking Cinnamon Rolls

http://allrecipes.com/Recipe/Kelsandras-Pumpkin-Cinnamon-Rolls/Detail.aspx?ms=1&prop25=48427596&prop26=DailyDish&prop27=2010-11-20&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1

Take a look at this home chef. She sounds wonderful http://allrecipes.com/Cook/abapplez/

Wow pumpkin cinnamon rolls sound so good. Okay I am not so focused on diabetic recipes this week, I am feeling the holiday urge to eat goodies.I found t his on All Recipes.com

So check it out

best BL

 My Diabetic cookbook blog

A New Way to Brine Turkey

Wow I saw this and thought how cool is this. I have brined turkey's before but this may be the most inventive that I have seen. I found this on the All Recipes site. I will try this out.

Salty and Sweet Cranberry Citrus Brine

By: Simply Whimsy 

"Most everyone loves the taste of a salty sweet flavor. I have been using brine for years when making my turkey and chicken. I've tried this one or that one, but finally settled on taking the best elements of my 3 favorite ones to create my own with all the wonderful flavors of Thanksgiving."

Ingredients

• 1 cup kosher salt
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 gallon water
• 1/2 cup brown sugar
• 1 cinnamon stick
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 red onion, cut into wedges
• 3 cloves garlic
• 4 bay leaves
• 1 tablespoon dried thyme leaves
• 1 tablespoon freshly ground black pepper

Directions

1. In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.

Footnotes

• Cook's Note

• Before roasting, stuff the brined turkey with a smashed garlic clove and 2 lemons, 2 oranges, and 2 red onions, all cut into wedges. For juicier turkey meat, roast breast side down.

 My Diabetic cookbook blog