TALKING TURKEY~ ARE YOU LOOKING FOR SOMETHING NEW TO SERVE THIS THANKSGIVING?

With Thanksgiving officially approaching it’s time to think about the details of the holiday.

At our house, we’re in a season of life where we need to be flexible for the changes we’re going through.

Over the years we’ve had a traditional Thanksgiving celebration with all the staples we’re familiar with in this country.

What’s Thanksgiving without turkey, mashed potatoes, sweet potato casserole, stuffing, cranberry sauce and pumpkin pie?

I don’t know but we’re about to find out.

One of the benefits of this healthier version of the Thanksgiving Day feast may help us stay awake for the family talk, football games, parades and other fun activities.

Part of our family visits will include a trip to my parents about an hour and a half away. Over the river and through the woods to grandmothers house we’ll go. Remember that old song?

If not, look it up on the net, it’s a predecessor to “Grandma got run over by a reindeer

Anyway, I digress. My mom is scheduled for a procedure this holiday season and won’t be up to travel. So, I decided to make a roasted leg of lamb with the trimmings.

That way, I can make the meal (and the mess) at our house and bring the cooked meal down to Philly. There we’ll slice into the roast and veggies and have a nice visit without the trouble of all the preparations and clean up.

If you’re looking for something different to cook up for your family and friends this year, here is a recipe to help you on your way.

Roasted Leg of Lamb and Potatoes (Six Servings)

Preheat the oven to 450 degrees.

Prepare a 4- 5 lb leg of lamb (I buy organic or free range, it can be expensive but I managed to find one for half price at the local grocery store.)

Place the leg of lamb  flat side down on a shallow roasting pan and prepare the meat with salt, pepper and about a tablespoon of olive oil or other basting oil of your choice. You can spruce it up a bit with minced onions and your fresh herbs ~ oregano or rosemary are two options.

Clean and cut 6 pared potatoes into halves then quarters, slice into one inch pieces.  Then place the potatoes into a plastic bag with two Tbs of olive oil. Add salt and pepper to taste. 

Shake the potatoes until evenly coated and spread them around the lamb. I use 3 russet potatoes and 3 yams and or sweet potatoes to mix it up a bit. 

I add cleaned and pared organic carrots cubed into two inch pieces and one cleaned small cut up cooking onion.

Place the roasting pan in the preheated oven and cook for 15 minutes.

Turn down the temperature to 375 on your oven and roast for 30 minutes per pound. 

When the lamb is done it will have an internal temperature of 140 degrees for medium rare. 

If you don’t like your vegetables carmelized or well done, then remove when fork tender and keep warm until the meat is cooked through. 

Remove from the oven, gather the clan around your table and enjoy!

Enjoy! Have a happy Thanksgiving!

Enjoy! Have a happy Thanksgiving!

LET'S DISH ON FALL RECIPES ~ chicken fingers a family fave!

Who doesn’t love comfort food in the fall? Soups, stews, and fresh bread top the list with a pumpkin spice latte to follow. Over the years,  I can’t wait to begin making slow cooker meals, my favorite minestrone soup and chili. But, the family fave has always been chicken fingers.

I started making chicken fingers before the Colonel. After tweaking the recipe for the last 35 years I’m thinking they’d rival any fast food restaurant’s including the one that closes on Sundays.  And, they are healthier. 

The kids will have fun helping with this recipe as well. There’s nothing homier than the family gathered in the kitchen preparing dinner.

So when Sunday rolls around and you need a new recipe -try these and let me know how they turn out!

FAVE FAMILY CHICKEN FINGERS with dipping sauce

Ingredients serve 4

1 lb. organic chicken 

If you can afford it use the chicken tenders. If not, use a mallet to pound out chicken breasts and slice into tenders with a good sharp knife.  I found that the smaller, thinner the chicken the less oil you need to cook it through. 

1/4 cup all purpose flour

1/2 cup of Panko coarse white bread crumbs

1 or 2 large brown eggs

 1/4 cup olive oil or vegetable oil of choice (enough to make a thick coat the bottom of the pan you use to sauté chicken at least )

Directions

Rinse and pat the chicken dry with paper towels. Dispose of the paper towels right away as you don’t want to cross contaminate while cooking. 

On three separate plates place flour on one, beat eggs and place on the other and panko bread crumbs on the third. 

Dredge each piece of chicken in the flour both sides, into the egg mixture, and finally cover well with panko. 

Once you have the chicken ready, put the oil in a large frying pan ~ cast iron or cephalon both work well. 
Heat oil on high until water drops pop off the surface.

Before you place the chicken in the oil season tenders well with salt and pepper. This is important as it helps seal in the moisture and flavor while cooking.

Carefully place each piece away from you into the oil so it doesn’t splatter. Chicken should cook through about 3 mins per side. If not completely done after turning brown put them in an oven for a few minutes preheated to 350 degrees. 

For the adults, or any children who prefer fish, I let the chicken rest while I pan fry or bake the fish which cooks quickly.

Serve with mashed potatoes, pierogies, rice or pan fried potatoes, and veggies. Or, for watching the football game, just serve them up with finger foods and dipping sauce on the side.
























SIMPLE SMOOTHIES AND JUICE RECIPES FOR THE BODY AND SOUL

It’s January. All the Christmas decorations have been taken down. 

The once bright snow lies dingy on the side of the road and cabin fever is setting in.

The geese are only now beginning to fly south for the winter and spring time seems light years away.

So what’s a person to do?

One thing that makes my winter days brighter is to start the morning with a glass of fresh squeezed juice.

 Especially from the citrus family.

Orange juice, grapefruit juice, mandarin and tangerines. My taste buds are popping at the thought. 

I have a friend who believes that typically healthy people get sick more in the winter not because of germs but, because of eating habits.

Think about it~ halloween arrives in October with it’s sugary treats. Quickly followed by Thanksgiving, Christmas and New Year’s Eve. That’s three months of treats and overeating rich foods that we don’t normally enjoy. 

Along with the added stresses of shorter days, less sunshine and heavier work/school loads we have a cocktail of pressures to suppress our immune system.

Our bodies have now been subjected to an overload of excess sugar, adrenalin and mental burn out. 

I agree with Andrew Weil who says, 

 

                               “You can’t afford to get sick, and you can’t depend on the

                                  present health care system to keep you well. It’s up to

                                  you to protect and maintain your body’s innate capacity

                                  for health and healing by making the right choices in how

                                   you live.” 

 

If you have a blender, and most folks do, why not whip up some sunshine with a quick and easy smoothie?  Also, an investment in a good juicer will go a long way to help you stay healthy and happy through the rest of the winter. 

To help you get started or if you are already juicing, here are a few of our favorite recipes. 

RECIPES

1. Hubby’s favorite Smoothie

 

2 bananas

 12 ounces Strawberry kefir

1/2 cup of cut up strawberries

Add sliced fruit to the kefir in a blender and enjoy! 

 

2. Hello Sunshine

6 organic oranges~ peeled 

3 tangerines (or other sweeter orange)

1/4 cup of organic raspberries

This one is my absolute favorite! If you have a juicer 

throw the ingredients in, mix the juice well and enjoy!

If you don’t have a juicer remove the seeds before putting 

the fruit in your blender. 

 

3. For Your Sweet Tooth

6 unpeeled large organic carrots (scrubbed well)

1 organic honey crisp or other firm apple that has a bite to it will do

We use the juicer for this delicious vegetable juice when we want

to give our digestion a break from the holiday goodies.

 

So now that you know some of our healthy drink favs, feel free to use the comment section to share yours!