Crockpot Anasazi Beans and Vegetable Soup

Guaranteed Juicy Brined Heirloom Turkey

Heirloom turkey delivers flavor that is richer and fuller. The animals are typically raised under more natural conditions in pastures by farmers who love them and don’t inject growth hormones or steroids. You can taste the difference.

Because  heirloom turkeys do not have the corn-fed, genetically modified fat pad of conventionally farmed turkey, so the breast meat can dry out more easily during cooking. Follow my cooking tips, and your heirloom turkey will turn out juicy and delicious every time.

Preparation

  1. Defrost your turkey (if frozen) at least 48 hours in advance of your cooking start time. Do this by placing it in the refrigerator, never on the counter.
  2. Brine your bird in a large brining bag for 24 hours in advance on your cooking start time, being sure to rotate the bird. This tenderizes the meat and draws fluid in, making it less likely to dry out during roasting. You can add herbs and spices to your brine to give your turkey a distinctive flavor. My brine recipe is:
  • 1 cup apple cider vinegar
  • 1 cup honey, agave or coconut sugar
  • 1 cup tamari, Bragg’s liquid aminos or soy sauce (be careful to choose a mild tasting soy sauce) OR 1/2 cup of salt dissolved in an equal part warm water
  • Optional: herbs and spices, such as sage, thyme, paprika, majoram, bay leaf, organe zest and/or garlic
  • Combine the brine ingredients in a large pot and heat until combined. Cool and then add to brining bag containing the fresh turkey.

brine-for-roasted-turkey-and-chicken

brine-for-roasted-turkey-and-chicken

Cooking

  1. Pre-heat your oven to 475F
  2. Drain the brine and deep tissue massage the turkey with clarified butter (ghee) or olive oil. Be generous.
  3. DO NOT STUFF. Stuffing heirloom turkey requires longer cooking times and the meat will dry out. Cook your stuffing on the side. However, you can add apples, celery, carrots and any other fruit or veggie to the center of the bird, which will steam and add flavor and moisture.
  4. Set the bird in the roasting pan breast side up and place it the center of the oven. Set on the rack a separate thermometer to double check the oven temperature (most built-in oven thermometers are off anywhere from 10 to 50 degrees F).
  5. Cook the bird on 475F for 15 minutes. Use a timer.
  6. Then reduce the heat to 325F and cook an additional 20 minutes for each pound. Again, use a timer. Halfway through this second, longer cooking cycle brush the breast liberally with olive oil and more herbs.
  7. When the skin looks browned and crispy, cover the bird with aluminum foil for the remainder of the cooking cycle.
  8. When the cooking is finished, test the underside of the thigh by inserting deeply a meat thermometer. It should read a 155F.
  9. Remove the turkey in the roasting pan to a counter space for cooling. Cool for 30 minutes covered with tin foil (the meat will continue to cook t o 165F). Set a timer. Do not cut or slice. This time is when all the cooking juices go back into the meat. If you cut the bird right away, the meat will dry out as the juices spill into the pan.
  10. Carve, serve and enjoy!

Note: You may also cook your turkey in a cooking bag. This helps hold in the juices and cooks through steam. You can use a coking bag as extra insurance if you feel unskilled or unsure of any my steps.

Heart Happy Mediterranean Pasta Salad

The season for fresh garbanzo beans can be so short you don’t notice it at all. Most of us will resort to cans. But if you happen to catch this late summer/early autumn bean, your heart and taste buds will thank you.

Ingredients

  • 1 head of lettuce
  • 1 bunch of basil
  • 1 cup of red carrots
  • 2 steams of celery
  • 1⁄2 red onion
  • 1 cup of artichoke hearts
  • 1⁄2 cup Greek olives
  • 1 pound of steamed, fresh garbanzo beans (or 1 can rinsed and drained)
  • 1 package of gluten-free penne pasta (we use the ancient harvest quinoa pasta)
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. sweet relish

Directions

  • Cook pasta according to package directions.
  • Rinse and set aside.
  • Next chop lettuce, basil, carrots, celery, red onion,artichoke hearts and olives and place them in a very large bowl.
  • Top with garbanzo beans and cooked pasta.
  • Next mix together the balsamic, Dijon and sweet relish.
  • Stir well.
  • Pour dressing over salad and mix everything together.

Ahi poke bowls made to order

Year-round availability in Hawaii of fish and seaweed make poke bowls a perennial favorite. These are fast, easy and delicious!

Serves: 4
Takes: 5 minutes

Ingredients

1 pound ahi poke
1/2 pound seaweed salad
1/4 pound daikon Kim Chee
2 cups cooked rice

Directions

Plate the rice, Kim Chee, seaweed and poke. Season to taste with shoyu, chili flakes and sesame seeds.

Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Roasted Zucchini Flatbreads

Zucchini, here they come! This recipes captures early zucchini and bakes them into sweet goodness on a flatbread. It’s delicious served hot, cold or the next day. Substitute gluten-free pita bread as needed.

I first saw this recipe on Suziesfarm.com.

Ingredients

4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
4 round, pocketless whole-grain pita
1/3 cup prepared hummus
1/4 cup crumbled goat cheese
2 cups baby arugula
1/4 cup chopped almonds
1 lemon, quartered, for serving

Directions

Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

Eggplant Parmesan Mac and Cheese

Summer eggplants are starting to come in, and blending them into mac-and-chsee makes a delicious and satisfying dish, even when served cold at a picnic.

Recipes and photo first appeared on Familystylefood.com .

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.

Spinach Basil Penne

Mid-June is when late spring spinach meets early summer basil. The tomatoes aren’t in yet to direct the show, and this pasta dish makes the most of the meeting of the greens.

Recipe and Photo by Sarah O’Toole of Cooking with CSA.

Ingredients:

  • 1 package penne (“ancient harvest” brand is a gluten-free option that cooks to an al dente texture)
  • 2 cups spinach
  • 2 cups basil
  • 3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1⁄4 cup nutritional yeast
  • 2-4 Tbsp. water
  • 1 Tsp. garlic minced
  • salt and pepper to taste

Directions:

  1. Cook penne according to package directions.
  2. Meanwhile, add all other ingredients into food processor.
  3. Add water to reach desired consistency.
  4. Drain pasta and pour sauce on top.
  5. Serve hot or cold.