Lisa P – Page 25 – Get Cooking Healthy!

Roasted Turkey Thighs & Potatoes with Broccoli

Posted on April 30, 2013January 22, 2018 by Lisa P

Serves 2-4
Prep time: 15 minutes
Total time: 1 hr 30 minutes

This weeknight meal is so effortless, it practically makes itself! If you use very large thighs you will have leftover meat to use in another meal later in the week.

Ingredients

1 package of (2) turkey thighs
1-2 Tbsp steak or other rub-type seasoning blend
2 baking potatoes (white or sweet)
1 bunch of broccoli (or replace with green beans or zucchini or salad or whatever greens you like)
olive oil
Salt & pepper or other desired seasoning
Potato fixings: Butter, chives, sour cream or plain greek yogurt

Directions

Preheat your oven to 375F on convection, or 400F on regular.
Scrub the potatoes under running water, and wrap them in squares of tinfoil. Puncture with a sharp knife in several places. Set aside.
Remove turkey thighs from package and cut away any excess fat or loose bone materials.
Put the thighs skin-side up on a cutting mat or kitchen towel. Sprinkle with the seasoning mix and lightly rub the seasoning into the turkey.
Dribble some olive oil onto a small roasting pan. Place the thighs skin side down in the pan and sprinkle the exposed side with the seasoning. Lightly rub the seasoning in with your fingers.
Place the pan in the oven, along with the potatoes and set a timer for 30 minutes.
After 30 minutes, turn the thighs over (skin side up now) and rotate the potatoes. Set the timer for another 30 minutes.
Prep your broccoli (or other green vegetable) by trimming off the hard ends and little leaves, and cutting into mouth-sized pieces. Put into a sauce pan with a quarter inch or so of water in it (or use a steamer), and cover.
When the turkey and potatoes are done remove them from the oven and set aside.
Put a clean towel over the turkey (not foil).
Cook the broccoli about 6 minutes or until crunchy tender.
Serve all! Put some butter, plain greek yogurt (or sour cream), and salt and pepper on the table for dressing the potatoes.

Photos

Step 5 – Put turkey in pan.

Step 6 – Put turkey and potatoes in oven.

Nutrition Info

Oops, not here yet. Coming soon!

Crunchy Cucumber Salad for 2

Posted on April 26, 2013February 2, 2018 by Lisa P

This cucumber salad is made with miniature English cucumbers. They’re not expensive and you don’t have to peel them. This makes a great little side salad, and it’s crunchy enough to hold up til tomorrow so you can have the leftovers lunch.

3 miniature cucumbers or similar amount of pickling cucumbers
1 small shallot or piece of sweet onion
1/2 medium tomato (or more to your liking)
oil and vinegar
Italian seasoning blend

Prep your space: Get out a medium cutting board, a knife, and a small bowl. If your garbage can is not nearby, have a little plastic bag open next to your work space for scraps. Grab your steel and give your knife a quick sharpening.
Wash the cucumbers since you’ll be leaving the skin on. Wash the tomato too if you haven’t already.
Cut the ends of the cukes off, and then slice them at a diagonal, very thinly. About an eighth of an inch or less. Toss them into the bowl.
Peel the shallot and cut off the hard end. If using onion obviously you can skip that part. Slice as thinly as possible. A very sharp knife makes all the difference here. Scrape the pieces up with your knife and bang them in the bowl as well.
Cut the tomato into smallish wedges. Into the bowl they go.
Shake some Italian seasoning onto the vegetables. This is where you have to judge for yourself how much seasoning you like. If you’re not sure, start with 1/4 tsp, mix it in, and look at it. That’s about as much as I use, but you might like more or less. It’s OK to guess, the world won’t end if you add a little too much.
I use olive oil and white wine vinegar, but you could use regular oil and apple cider vinegar. It’s a different flavor in the end, but we’re not talking gourmet here, we’re just trying to get dinner on the table. About a tablespoon of vinegar and a teaspoon or so of oil should do it. Mix it up, taste one, and add more if you like.
Put the bowl (with spoon) into the frig to sit while you make the rest of your meal. Maybe you could stir it once or twice if you remember.

This is my favorite summer go-to salad. Hope you enjoy it!

Step 2:

Step 6:

Yield: 2 Cups
Prep time: 10 minutes
Calories: Hardly any

Quick Kale & Cabbage Fry Recipe

Posted on April 23, 2013March 8, 2018 by Lisa P

Toss this easy kale recipe together as a nutritious side, while your main protein dish bakes or braises.

1 T olive oil
1/2 small cabbage
1/2 red pepper
1 medium shallot or 1/4 C sliced sweet onion
1 1-inch piece of jalapeño (optional)
2-3 sun dried tomatoes (optional)
1 medium carrot
1 bunch kale
seasonings Continue reading “Quick Kale & Cabbage Fry Recipe” →

EZ Tri-Tip Roast Beef Stew (Slow Cooker)

Posted on April 19, 2013January 22, 2018 by Lisa P

Slow Cooker Pot Roast

Ingredients

2 1/2 pound pre-marinated stew meat
- (I like the Asada Tri Tip roast from Trader Joe’s)
1 pound baby red potatoes cut in half or quarters
1 pound carrots, scrubbed and cut into large pieces
1 sweet onion cut into large slices
1 jalapeno, seeded and cut into 1 inch strips
4-5 garlic cloves, green shoots removed and chopped coarsely

Directions

Prep all ingredients as indicated in the ingredients list.
Place potatoes, carrots, onions, garlic, & jalapeno in a large slow cooker (in that order).
Add meat and marinade juices into the cooker, directly on top of vegetables.
Add 1/4 C red wine or water into the roast bag. Roll the open end over to close it, and give it a shake (over the sink in case it leaks). Pour the liquid over the roast and discard bag.
Cover the cooker and turn to high setting. Cook on high for two hours then reduce heat to low and cook another 4 to 6 hours. The vegetables will be just tender, and the roast should be tender but not falling apart.

Photos

Step 1 – Prep Veggies

Step 2 – Add veggies to cooker.

Step 3 – Add meat to cooker.

Step 5 – Cook and serve.

Nutrition

Oops, coming soon!

Healthy Tip: Scrubbing Carrots

Posted on April 14, 2013April 18, 2013 by Lisa P

I grew up thinking potatoes and carrots needed to be peeled before eating. Somewhere along the way we woke up and realized that potato peel was good for us and we started eating potatoes with the skin on.

So how many of you still peel your carrots? Did you know that peeling carrots is not only unnecessary, but it strips MOST of the nutrition from the carrot!

I use an old Dobie which I’ve retired from dish cleaning duty after it gets too many tears. I usually cycle through them about once a month. You could use any plastic scrubber that fits comfortably in your hand.

Wrap the wetted scrubber around the carrot and simply rub up and down a few times. Then flip it over and do the other end. 10 seconds per carrot, and voila! If you do the whole thing in the sink it goes very fast.

When you’re done, leave the scrubber out to dry and then store it in a plastic baggy under your sink. I use the same scrubber for potatoes, carrots, and parsnips.

Scrubbing carrots is so easy, you’ll never go back to peeling. Making a beef stew the other day I had to clean a pound of carrots. They were pretty thin carrots, and peeling them would have taken me about 10-15 minutes and also would have left me a mess of peels to clean up. Scrubbing them took about 2 minutes and left zero mess.

Yummy Rummy Pineapple Smoothie Drink

Posted on April 13, 2013April 13, 2013 by Lisa P

I whipped this up during a break from cleaning the garage on a Saturday afternoon. I didn’t use the garnish at the time, but I think it’s a nice touch don’t you?

1/3 fresh pineapple, skinned & including core, cut into large cubes (500 g)
1-1/2 cups ice cubes (300 g)
3/4 cup rum
Agave to taste

Garnish:
Extra pineapple chunks without core (optional)
Mint leaves (optional)

1. Blend pineapple and ice cubes in a Vitamix or heavy duty bar blender. If using Vitamix blend on high for one minute.

2. Add rum and approximately 3 tablespoons agave nectar. Blend on medium for about 15 seconds.

3. Taste for sweetness. Add more agave if needed and reblend for a few seconds. Pour into small drink cups. I prefer plastic highball glasses for use on the deck.

4. Optional. Put two or three pineapple chunks on a toothpick and place on top of each glass. Add a small mint leaf for a nice final touch.

Salud!