Thanksgiving Turkey Brine

I was trolling the internet looking for a good brine recipe for my 19 pound turkey (courtesy of my job - thanks NBTY!) and I was inspired by Alex Guarnaschelli's recipe. 

Ingredients

6 quarts tap water
1 pound kosher salt
2 cups molasses
1 cup soy sauce
1 tablespoon dried sage
Large bunch fresh thyme
1 orange, quartered
7 pounds ice cubes
14 to 18-pound turkey, cleaned, innards removed
1 stick unsalted butter, softened
1 lemon, zested and halved
2 tablespoons minced garlic
1 tablespoon sweet paprika
1 teaspoon crushed black pepper

Directions
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.

Add the molasses, soy sauce, sage, thyme and half the orange to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts. Rub skin with garlic and crushed black pepper. Sprinkle the paprika. Put the leftover orange and lemon quarters into the carcass of the turkey.

Preheat the oven to 350 degrees F.

Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, for my 19 pound bird it will take about 5 to 5 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

Prickly Pear Cranberry Sauce

I started making my own cranberry sauce a few years ago. I can never go back to the canned stuff again. This year I made it different - I used prickly pears! Say what?! It really amped it up with that extra ingredient. I would recommend making it this year for your Thanksgiving feast.

1 pound prickly pears
1 cup sugar
1 (12 ounce) bag cranberries
Zest of 1 orange
Zest of half a lemon

I had never handled prickly pears before but I found out quickly that they have fine spines that are uber annoying. You can wash and scrub them off but I personally wouldn't handle them with bare hands. If you have gloves you're golden, otherwise stab them with a fork to balance them and using a knife cut the top and bottom off then the sides. If you managed to scrub them, cut the ends from the fruit, score one side and peel skin from flesh.

Chop up the fruit and put in a pot with 1/4 cup of water. Bring it up to a boil then reduce heat. Cook 5 minutes.

Strain puree through a fine sieve and discard seeds.

Combine prickly pear juice and sugar in a saucepan and bring to a boil.

Add cranberries, lemon, and orange zest to pot and return to a boil.

Reduce heat to simmer 6-8 minutes, until cranberries begin to split.

Remove from heat to cool completely. Refrigerate before serving.

SKAL

So, I've been to Iceland a few times now and I love it there. Not only is it beautiful and relaxing, the food is good too! Check my previous posts on the Foods of Iceland. Anyhoo, there is a new restaurant that opened up on Canal St. and it features a Nordic menu. Fun! I was too busy eating so I forgot to take my own photo. I stole the photo from Gothamgal, but I must say my plate was way more beautiful than this. This was Grilled Monkfish, Cauliflower, Cabbages and Peppermint. The monkfish was cooked to perfection but the cabbages on the side were divine! They had a slight char to them that really made them sing. The table also shared Salt Cod Croquettes with a Horseradish Remoulade (which were super salty and chewy but delicious) and a Plate of Pickles (which was more of a plate of pickled things - not necessarily types of pickles. I would come back!

Toasted Quinoa Salad with Shrimp and Snowpeas

Found this on a website and it called for scallops instead of shrimp. I also upped the amount of snow peas and bell pepper for my dish. Came out slammin'!

Active Time: 50 minutes
Total Time: 50 minutes

INGREDIENTS
1 pound large shrimp, peeled and cleaned
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
3 cups trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1/2 cup finely diced red bell pepper
1/4 cup fresh cilantro
1/4 cup thinly sliced scallions

PREPARATION
Toss shrimp with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas and bell pepper, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa mixture; toss to combine.
Heat a large skillet over medium-high. Add the remaining 2 teaspoons canola oil and cook the shrimp until pink. Gently stir the shrimp into the quinoa salad. Serve garnished with cilantro and scallions, if desired.

Lamb and Eggplant Ragu

This dish makes you do a happy good food dance when you eat it. Crazy good. I can't believe this is good for you too. I plated more than 4 ounces of pasta, but that's okay. :)

Makes: 2 servings
Active Time: 25 minutes
Total Time: 25 minutes

INGREDIENTS
8 ounces whole-wheat rigatoni, rotini or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta, (optional)


PREPARATION
Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

TIPS
Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION
Per serving: 422 calories; 10 g fat ( 3 g sat , 4 g mono ); 37 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 343 mg sodium; 795 mg potassium.

White Turkey Chili

On a chilly night, this hearty dish hits the spot. The bulgur and the beans make this dish super hearty and the chiles give it a kick but not too much. Also, the green chiles kinda hide the zucchini. You could pass this off on squash haters easily!

INGREDIENTS
3 tablespoons extra-virgin olive oil or canola oil
1 pound 93%-lean ground turkey
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced (about 3 1/2 cups)
1/2 cup bulgur *see Notes
2 tablespoons dried oregano
4 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon white pepper
1/4 teaspoon salt
15-ounces canned no-salt-added white beans, rinsed
1 4-ounce cans green chiles, mild or hot
4 cups reduced-sodium chicken broth


PREPARATION
Heat oil in a pot over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in white beans and chiles, then pour in broth; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

NOTES
Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. I found a 10 minute Bulgur at Trader Joe's and opted to use that. I didn't need to cook the chili down for 50 minutes, so that ruled. If you can buy that, it will save you some time.
NUTRITION
Per serving: 356 calories; 14 g fat ( 2 g sat , 5 g mono ); 43 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 26 g protein; 10 g fiber

Crab bisque with Avocado, Tomato, and Corn Relish

I had a big bowl of this and now I am completely satisfied and in a seafood coma. I was reluctant on the salsa but the contrast of cool and hot was nice. The acid in the salsa and the creaminess of the avocado paired nicely with the richness of the bisque. I used 16 ounces of crab instead of 12 because that's how the container came. Plus, you can't really go wrong adding extra crab.

Makes: Makes 8 servings, about 1 cup soup and 1/4 cup relish each
Active Time: 35 minutes
Total Time: 50 minutes

INGREDIENTS
RELISH
1 small avocado, finely diced
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1 medium tomato, seeded and finely diced
1 tablespoon lime juice
1/4 teaspoon salt
Freshly ground pepper to taste

BISQUE
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1 cup chopped onion
1 cup diced yellow bell pepper
1 1/2 cups diced peeled russet potato
3/4 teaspoon sweet or hot smoked paprika (see Notes), plus more for garnish
1 cup dry sherry (see Notes)
2 cups seafood stock or broth or reduced-sodium chicken broth
2 cups low-fat milk
12 ounces crabmeat (see Tips), drained if necessary
1/2 teaspoon salt

PREPARATION
To prepare relish:
Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; gently toss to coat. Let stand at room temperature while you prepare the bisque.

To prepare bisque:
Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

TIPS & NOTES
Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crabs from both the U.S. and Canada are considered good choices for the environment.

NUTRITION
Per serving: 230 calories; 7 g fat ( 1 g sat , 4 g mono ); 35 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 16 g protein; 4 g fiber; 441 mg sodium; 719 mg potassium.

Herb-Coated Filet Mignon

The Betty Crocker style of cooking, while convenient, is not good for you folks. Food that comes from boxes or the freezer aisle is not what you want. Shop the perimeter of the grocery store and load up on lean meats and fresh produce. Season your food properly and try cooking new things- you will never feel like eating healthy is a chore. This dish was served with steamed haricot vert and roasted fingerling potatoes.

Makes: 2 servings
Active Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS
8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
Cooking spray
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
1 teaspoon Dijon mustard

PREPARATION
Spray grill pan (or frying pan) with cooking spray and turn on medium heat. Let the pan get hot (about 30 seconds or so) to get a nice sear on the steak.
Sprinkle steaks with salt and pepper. Place steaks in the pan.
Cook one side for 5 minutes, then flip and cook an additional 5 minutes.
If you have an instant-read thermometer the steak should register 140°F for medium-rare.
Transfer to a cutting board; let rest for 5 minutes.
Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.