Archiving The Older Posts

I guess when you have used the free bog site for a couple hundred posts with more than 1000 pictures you shouldn't be surprised when you run out of free space. That is where I found myself Sunday when I tried to add pictures to my post  of  our snowshoe trip.

There are other free blog sites with similar restrictions that I could move to, but let's be serious. I have lived in the same house for 22+ years because I don't like to move. I decided instead to archive older posts which I have set out to do.

Anyone wanting to know what happened first will have to comment that they want the older posts and I can email them off. I am not vain enough to think anyone actually will want them, but just in case, right?

The food supply didn't get the boost it could have if California's Prop 37 had passed, but it did mobilize a national effort of like minded people to boycott products that have GMO's in them. The rule of thumb is that if 5% of the consumers change their buying habits the producers adjust their products. That is not too much to do to have a healthier food supply.

This Holiday season vote for healthier food with your dollars. Buy whole - preferably organic - foods. You will enjoy better health and more energy. There is NOTHING to lose and everything to gain. Pam and I will likely do another 2 or 3 day juice fast over New Years as we have the last 2 years. It's a double benefit since you are eliminating the empty calories of alcohol that you would normally consume and the huge benefits of 2 or 3 days of clean, pure nutrition.

Before I go I want to pass on a great plant source of Vitamin B12 which many dietitians and nutritionist will tell you you need animal protein for. Barley grass which is readily available dried to add to juice or smoothies gives you a great, clean source of B12. As I eat less and less meat I feel better and better.

There is a new year approaching - if the end of the worlders are wrong of course - and new opportunities to try something different to feel better. Sometimes these things sound hard, but as you are doing them you realize they are actually easier than you think. Here are some ideas.

Try going through January without dairy or try it gluten free. There is a Vegan challenge that is well laid out here http://www.28dayveganchallenge.com/ that you could try.

Any nagging allergy or inflammatory issue may well be associated with a food allergy and the most common ones are dairy and gluten. You will never know until you step out of what seems like your comfort zone and try something different. Be brave and change you health for the better.

Be very well and more soon....

Grand Park Through The Backdoor Snowshoe

We headed off to snowshoe Sun Top near Crystal Mountain Saturday. When we got to the parking lot there was no snow at all. We too a quick vote and decided to head to the trailhead for Grand Park through the Backdoor which Pam, Emily and I had hiked when the wildflowers were in bloom.

As we climber higher up the forest service road the snow was getting deeper until we couldn't see Terry and Zena who were following us. We turned around when we could and found them backing down to a place they could turn around.

We found a wide spot in the road and got parked off to the side. We geared up and headed uphill to the trailhead. Nearly 2 1/2 miles later we found the trailhead and headed up the trail. I was meeting with some resistance from the crew as they weren't sure I really knew where that trail was going. Once you get 1/4 of a mile into the trail there is signage showing that you are entering the National Park and providing proof that I did know where I was going.



The nice thing about a National Park trail is that they only cut trees that have fallen if they are blocking a trail which makes it nice to find the trail when there is snow on the ground. We made our way 1 mile in to Lake Elinor and had some lunch.

We decided to head on towards Grand Park which is another 2 1/2 miles past the lake. We had been in our boots only so far with no real need for our snowshoes. Not far after the lake there is a large meadow where we did have to put our snowshoes on.

We trudged along breaking trail in an average of 12" of snow and were within 1/2 mile of the beginning of Grand Park when our turn around time came. We took another vote 4 - 2 that we should stick to the plan. We had at least 1/2 hour to get to the beginning of the park and it was uphill.

We headed back and took a break at the lake while we took our snowshoes off and made our way back to the road for our 2 1/2 mile downhill walk to the cars.

A nice beer in front of the fireplace at the Naches Tavern in Greenwater and we were heading home.

Be very well and more soon....

I guess I reached my picture limit so the pictures will be on Facebook until I figure out what to do.

Thanksgiving Tuesday To Dos And Carcass Use Too

It's 2 days before the big feast so there are things you need to get done.

If you are using a frozen turkey it should be thawing in the fridge today. You want it fully thawed by the time you start working with it.

If you are using fresh bread for the stuffing you want to cube it up and have it out on trays to dry today. That way it will become more integrated when it cooks as opposed to it being more like separate chunks. If you like it chunky wait until Thursday to cube it.

If you have time today make cranberry sauce. It will keep great in the fridge for a couple of days. You can also make any pies that require baking and freeze them prior to baking. Then thaw them and bake on Thursday.

If you feel the need to peal root veggies like beets and potatoes ahead you can, but they would need to be stored in water baths until use. I wouldn't do that myself, but if you must.

Carcass use.

After dinner take as much of the meat off of the turkey carcass as you can and the put it in a big pot with some carrots, onions and celery that are in big chunks. Use the outer skin of the onion because there is a lot of flavor there. Add maybe 1 tsp of salt and the same of black pepper and turn the heat on high and cover.

For Soup:

If your plan is soup you want to keep a medium boil going for an hour or two. This will act to separate the soup broth from the fat over time. Once the broth has cooked 2 hours remove the carcass and veggies and allow it to cool until the fat comes to the top. Skim the fat off. Now you have soup broth. You can add leftover turkey,veggies and noodles or whatever you wish.

For stock:

If your plan is to make stock you want to bring the pot to a boil and then turn down immediately to low and let it simmer for 3-4 hours. This will allow the fat to integrate into the stock and create a dense, meaty stock. After at least 3 hours remove all of the carcass and veggies and continue to reduce until your stock has reduced another 10-20%. You want to wait until towards the end to salt and pepper a lot because the flavors are going to intensify over time.

For storage, allow the stock to cool and ladle into freezer bags that you can label and date. You can make soup from stock, but not the other way around. This stock heated to boiling for a while will release the fat and allow for straining later if you wish.

Our menu:

We have finalized our feast for Thursday. We will be having roasted winter squash filled with homemade dressing and dressed with mushroom gravy. For sides we will have steamed Yukons tossed with caramelized onions and some baked sweet potato fries.

For dessert we will have dark chocolate and red wine.

Have a great Thanksgiving.

Be very well and more soon....

Turkey Day Without Toxins 5

So now you want something different that will look and taste great, but not break the bank or take all day to make. Here are a couple of good ones. I am also adding the desserts since many of you will be shopping over the weekend.

Sweet Potato and Red Onion Tart

Crust

• 3/4 cup walnuts
• 2 1/2 cups whole-wheat flour
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 7-10 tablespoons ice-cold water

Filling

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 teaspoon chopped fresh thyme and/or rosemary

 

Preheat oven to 425°F.

1. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/4 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
2. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
3. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
4. Leaving a 2-inch border,   Make an overlapping ring of the larger sweet potato slices, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered.  Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
5. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

Wild Rice Stuffed Squash

2 acorn squashes or other winter squash (1 1/2 pounds each), halved lengthwise, seeds removed

2 tablespoons olive oil

1 shallot, minced

2 garlic cloves, minced

1/2 teaspoon dried rubbed sage

Coarse salt and ground pepper

1 box (6 ounces) wild-rice blend (seasoning packet discarded)

1/2 cup dried cherries

1/2 cup pecans, chopped

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
2. Meanwhile, in a large saucepan, heat oil over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
3. Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

 

Dessert time.

 

Here is a simple crust that can be made in advance.

 

Hazelnut Crust

 

Preheat oven to 400

 

1 1/4 cup Whole Wheat flour

1/2 cup toasted hazelnuts Ground fine)

1/4 cup honey

1/2 tsp salt

4 Tbsp Coconut oil

2 Tbsp Organic Canola oil

1 Tbsp Ice water

 

Grease a 9" tart pan with coconut oil.

 

Mix flour, ground hazelnuts, honey and salt in food processor. add coconut oil(it should be solid when added) and pulse until it is incorporated . add canola oil and water and pulse to mix. Press into greased tart tin (or pie pan) and bake for 15 minutes. Allow to cool before filling.

 

One filling idea.

 

Raw Chocolate Mousse

 

2 Avocados

3 Bananas

1 cup cocoa powder

1/2 cup agave nectar

1 Tbsp Vanilla

1 pinch salt

1 pinch cinnamon

 

Add avocados and bananas to food processor and process until smooth. Add the cocoa and process to incorporate then add the rest and process until incorporated. Add to crust and serve. You could decorate with whipped cream if you must. You could also decorate with chocolate shavings as well.

 

Fruit Pie Filling

 

3 Organic Bananas sliced lengthwise

4 Oz sliced Organic Strawberries

4 Oz Organic Strawberries pureed

4 oz Organic Raspberries

1 Organic orange sectioned or 2-3 Organic Mandarin oranges sectioned

 

Lay Bananas on pie crust including the sides. Add strawberry slices to the bananas. Pour the strawberry puree over the fruit and press into any gaps. decorate with raspberries and oranges and refrigerate for 1 hour before serving.

 

You can fill this crust with whatever you want of course. Your health and appetites are yours to manage.

 

Have a great Thanksgiving and be nice to one another. If you make a turkey you MUST make soup or stock from the carcass. I will do a post on that before Turkey day.

 

Be very well and more soon....

Toxin Free Turkey Day 4

How about some more side dishes? I have some tasty simple ones for you.

Balsamic and Parmesan Roasted Cauliflower

1 Head Cauliflower cut into small florets
1/4 cup Balsamic vinegar
1/3 cup fresh grated Parmesan Cheese
Pepper

Toss florets with vinegar and cheese grate fresh black pepper and toss together. Put on baking sheet and roast at 350-375 for 20-25 minutes. Serve.


Green and Yellow Beans with Wild Mushrooms

1 lb fresh Green Beans
1 lb fresh Yellow Beans
1 cup mushrooms sliced
1 large clove garlic smashed and minced
Olive oil
Salt and pepper

Trim ends off of beans and steam for 4-5 minutes

Heat 2 tbsp Olive oil in pan on high. Add mushrooms and saute for a couple of minutes until they begin to squeak. Add garlic and beans and saute another 2 minutes. Add salt and pepper to taste and serve.

You can skip the salt  and add 2 tbsp Romano or Parmesan cheese instead. You could also saute thinly sliced red onion with the mushrooms.

Lemon Herb Roasted Beets

1 1/2 lbs Golden Beets cut into 1" slices
2 tbsp olive oil
1 tsp fresh minced rosemary
2 sprigs fresh thyme
1 lemon - zested and then juiced
A pinch of salt and pepper

Toss the beets with all of the ingredients and put on baking sheet. Roast at 450 in the bottom of the oven at 450 for 20-25 minutes. Serve.

Mixed Greens Salad with Grapefruit and Cranberries

1 15 -16 oz container of Mixed Greens
1/3 cup dried cranberries
1/3 cup chopped walnuts - pan toasted
2 grapefruit - 1 segmented and one juiced
Agave Nectar
Olive Oil
Salt and pepper

Segment one of the grapefruit. Toast chopped walnuts (you could use pine nuts as well) in a dry pan tossing/stirring until you can smell the oils being released. Allow them to cool.
Toss greens with cranberries and grapefruit segments. Garnish with nuts.

Juice one grapefruit. Add 1 tbsp water with 1 tsp agave nectar to juice along with a pinch each of salt and black pepper. whisk well and then whisk in olive oil a little at a time until the dressing thickens slightly. Taste. If necessary add more agave or salt or pepper. When the dressing is done you can either dress the salad until just coated or pour into an easy to shake jar and serve at the table.

I'll have some more dressy stuff to serve in the next post and then I'll tackle desserts.

Be very well and more soon...

Toxin-less Turkey Day III

SO we have the bird, the potatoes, the stuffing, the green bean casserole and the gravy worked out so what do we have left?  Cranberry sauce, rolls, and other sides that Aunt Jinny never served.

Let's start with cranberry sauce. The stuff from the can is loaded with crap you shouldn't eat and good cranberry sauce is easy to make. You can really play with it as well. You can go from a straight forward one to some really interesting stuff.

Basic Cranberry Sauce.

1 Bag Organic Cranberries
1 Organic Orange - Zested and then juiced
1/4 cup agave nectar or honey
2 Tbsp Apple Cider Vinegar

Add the cranberries and orange juice to a saucepan and cook until cranberries break down. Add the vinegar and sweetener and cook until well blended. Allow to cool. Done!

Now for some fun. If you like things spicier try 1 tsp of fresh grated ginger. Not spicy enough? Add a diced jalapeno while the berries are cooking down. Want a more complex flavor? Add both of the above plus 1 clove of garlic minced along with 1/2 tsp of cinnamon and a dash of clove with 1/3 cup of dried apricots dices finely.

You can see that the possibilities are just about endless.

Rolls. These are always gone quickly so they must be good.

Multigrain rolls

yield: Makes 18 rolls

 

Ingredients

• 3 cups (or more) whole wheat flour
• 1/3 cup old-fashioned oats
• 1/3 cup Organic cornmeal
• 1/3 cup wheat bran
• 2 1/2 tablespoons Honey or Agave nectar
• 2 teaspoons quick-rising dry yeast
• 1 1/2 teaspoons coarse kosher salt
• 1 cup water
• 1/2 cup rice milk
• 1 tablespoon Olive oil

         Combine 3 cups flour, cornmeal and bran in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm 1 cup water and rice milk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 100-110°F. Add the yeast and allow to bloom for 10 minutes. Add the milk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in bowl 5 minutes (dough will be sticky). Replace paddle attachment on mixer with dough hook. Mix on medium speed until dough is smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.

·         Lightly oil large bowl. Shape dough into ball; place in bowl, turning to coat with oil. Allow to rise until double in bulk. 1 to 2 hours.

      Shape dough into 3/4 inch balls and put 3 into greased muffin tin.

·         Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. . Bake 10 minutes. Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer. Cool rolls completely on rack.

Okay, we have the cranberry sauce and rolls handled. I'll get after some cool sides next.

 

Be very well and more soon....

Toxin Free Turkey Day II

Yesterday I posted the bird and bread stuffing options. Today I have the Green Bean Casserole and options for the potatoes on the menu. I'll include proper gravy making as well.

First the Green Bean Casserole.

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup whole wheat flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Olive oil

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons Olive Oil
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons Wheat flour
• 1 cup chicken broth (Use vegetable broth for a vegan option)
• 1 cup half-and-half (Use rice milk for a vegan or lighter option)
  

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Lightly brush a sheet pan with olive oil and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Add the oil to a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


Okay, now lets get after the spuds. Normally we boil and mash a bunch of russets with milk and butter to make them taste like something. Here are some better ways.

1. Steam organic red and Yukon potatoes whole for 20 -25 minutes and then smash them with some roasted or slightly sauteed garlic, a little salt, olive oil, pepper and fresh finely chopped rosemary. I call this Smashed Garlic Potatoes.

2. Steam the same potatoes along with some parsnip that is cut into large pieces. Smash them all together with some Rice milk, Olive Oil, salt and pepper. The parsnip adds a nice sweetness that more than makes up for the lack of milk, cream or butter in standard mashed potatoes.

3. Steam a chopped up head of Cauliflower for 20 minutes and mash it following 1 or 2 above. The cauliflower is less starchy and healthier than the potatoes.

You can peal the potatoes first if you want, but the skin doesn't bother me and has some nutrients as well.

Sweet Potatoes.

Normally people add marshmallows to their sweet potatoes for the traditional Thanksgiving side dish. You can get the sweetness much healthier by swapping the marshmallows for crushed pineapple. Then just swap any butter with Olive Oil or Coconut Oil and any Milk or cream with Rice Milk and just don't add eggs. It is that easy to repair these old recipes.

Here are some other options for sweet potato and root veggie sides.

Maple Roasted Sweet Potatoes

Dice pealed potatoes in 1" chunks. Toss with olive oil, salt and pepper and put on a baking sheet and roast at 450 for 20 minutes. Reduce the heat to 350 - stir the potatoes and roast for 15 minutes more. Drizzle with warmed Pure Maple Syrup and toss with Fresh finely chopped Rosemary and black pepper to taste. Easy right?

Twice Baked Sweet Potatoes.

Roast Potatoes whole at 400 for 45-60 minutes until tender. Halve them and scoop out the potatoes. Add some olive oil, salt and pepper to the potato and mix it together. Now you get to decide what else to add. Some finely chopped rosemary or other Italian hers such as basil and thyme would work. You could mix in some Asiago cheese as well and a little rice milk to get things blended. Then put the potato mixture back into the shells and bake at 350 for 10-15 minutes to heat thoroughly.

Honey/Cider Glazed Root Vegetables.

Hit the farm and get 3 or more pounds of root veggies like parsnip, rutabaga, etc. Dice into 1" chunks toss with olive oil, salt and black pepper and roast at 400 for 1 hour stirring every 20 minutes. Heat 1 cup of Organic Apple Cider and 1/4 honey in a saucepan and reduce slightly. Toss with the veggies and serve.

Gravy Time.

Turkey gravy.

When the turkey is done remove it to a platter and tent it with foil. Remove any veggies from the roasting pan and add water to the pan over heat. If you can't heat your roasting pan on the stove then pour the drippings into a saucepan trying to get all the stuck bits from the pan. Mix the water and drippings until blended well and reduce by 1/3rd. Salt and pepper to taste. Mix 2-4 Tbsp of whole wheat flour and the same amount of water (depending on how much gravy you are making) mix the water and flour well and then add it to the dripping mix. Stir and allow to cook until thickened.

Mushroom Gravy.

Add 2 tbsp of Olive oil to a sauce pan and heat. Add 1 medium red onion diced fine and saute 3-5 minutes.Add 2-4 cups of chopped mushrooms. I like to mix criminis and chantrelles or whatever I can get.Saute until the mushrooms squeak. Add 1-2 cloves of garlic smashed and minced finely for a minute or less. Add 2 Tbsp whole wheat flower and stir well. Add 3-4 cups Organic Vegetable stock and stir until thickened. Salt and pepper to taste. Consider some fresh thyme or rosemary to finish.

Be very well and more soon....

Toxin Free Thanksgiving

With the Holidays coming so also comes some tough food choices. I hear people saying "I want to make a healthier meal but I don't know how." That's where I come in. I have healthier versions of almost every Thanksgiving staple. They won't all fit in one post so keep reading and I'll get them all in before it's time to hit the store.

First up is the bird.

If you buy the average bird from the grocery store you are buying a bird that is fed mostly GMO soy and corn that are heavily laden with pesticides and herbicides. They are also fed hormones and antibiotics and arsenic. They are raised in such tight proximity that their beaks are cut off so they don't harm each other. Their lives are very stressful and that produces stress hormones that do end up in the meat.

That means you want to order an organic bird which means that they have more room to move around, are not fed GMO grains, hormones, antibiotics or arsenic. The best option is free ranging organic birds. These are available locally almost anywhere. The best part with a local bird is you may be able to get a bird that has not been frozen. They will cost more than the store bird, but the flavor and texture of the meat is worth it and the meat is safe to feed your kids and relatives.

Here is the basic cooking info.

Turkey cooking times and temperatures:

The general guidelines on the turkey cooking time per pound are as follows, given by the U.S. government. Note that time estimates are based on a few assumptions: first that the oven temperature is 325 degrees F, and second, that the turkey is thawed.

For unstuffed turkeys:

Size --- cooking time

· 4 to 8 pounds (breast) --- 1½ to 3¼ hours

· 8 to 12 pounds --- 2¾ to 3 hours

· 12 to 14 pounds --- 3 to 3¾ hours

· 14 to 18 pounds --- 3¾ to 4¼ hours

· 18 to 20 pounds --- 4¼ to 4½ hours

· 20 to 24 pounds --- 4½ to 5 hours

For stuffed turkeys:

Size --- cooking time

· 4 to 6 pounds (breast) --- Not usually applicable

· 6 to 8 pounds (breast) --- 2½ to 3½ hours

· 8 to 12 pounds --- 3 to 3½ hours

· 12 to 14 pounds --- 3½ to 4 hours

· 14 to 18 pounds --- 4 to 4¼ hours

· 18 to 20 pounds --- 4¼ to 4¾ hours

· 20 to 24 pounds --- 4¾ to 5¼ hours

 

Please buy a food thermometer that can stay in the bird in the oven. They are cheap and a bird is not. The rule says the bird should cook to 165 degrees. The thermometer needs to be in the thickest part of the thigh away from the bone.

 

Do not use a plastic cooking bag. As a rule never heat food in anything plastic. BPA is in most plastic and is a known carcinogen.

 

Buy a turkey baster for a couple of bucks or a small ladle to baste the bird with pan juices and baste as often as you can.

 

Resist the temptation to use butter and lots of salt. You need some salt, but if you use your hand to get between the skin and the bird you can rub in some salt then add olive oil and hers into the pocket created. As you baste the bird the herbs give the bird great flavor.

 

I don't stuff the bird for a couple of reasons. First, most food poisoning happens through the stuffing from a stuffed bird. The stuffing itself is also too mushy. Second, I like to add herbs and onion to the cavity for flavoring the bird. The stuffing takes away flavor, dries the bird out and makes the bird take longer to cook.

 

Tent the bird when you pull it out and let it rest at least 10-15 minutes before carving. If you don't the juices don't have time to redistribute through the meat so it all drains out and you are left with dry meat.

 

I am a fan of sage, basil, thyme and even rosemary for the herbs on my bird. I will quarter an onion - skin and all- and put it in the cavity with some herbs along with the herbs just beneath the skin. It's a less is more approach that works for us.

 

Save glazing for the last 15-30 minutes. If you intend to glaze the bird at all do it at the end so the glaze doesn't overcook.

 

Stuffing time.

 

I don't understand the big deal with stuffing that leads people to buy stale bread and dried herbs in a box overladen with salt. It is bread, herbs and stock - mixed together and cooked. No magic. If you are committed to white bread, buy some good organic Italian bread. Trader Joe's has some choices as well as Essential Baking Co. if you are a NWerner. I prefer using an organic whole wheat bread for mine.

 

Take the bread and cube it into 1/2 inch cubes. Spread it on cookie sheets and let it sit out over night.

The "magic" herbs in the packet are sage and thyme with a ton of salt. This is where you get to play.

 

I take the neck and innards from the bird and toss them in a sauce pan with some heated olive oil and brown it then add 4-6 cups of water and a large pinch of salt. Bring that to a boil and let it cook on medium low until it reduces by 1/3rd. Then pull the turkey parts out and add salt and pepper to taste. This is the stock to toss with your bread.

 

A simple stuffing will have diced onions and celery along with the herbs you want. Variations add apple, raisins, fennel root, Italian sausage, etc.. You just mix it all up, put it in a baking dish and cook in the oven covered with a lid or foil for 30-40 minutes at 325.

 

The more adventurous will mix brown and white breads side to side or wheat and rye breads for a pretty presentation. I like to get Italian with mine flavor wise. I'll use more basil and also add garlic as well.

 

So, that is the bird and stuffing. Don't wait too long to order your organic bird or you may not get one.

 

Be very well and more soon...

Did Monsanto Win?

Prop 37 in California didn't pass on Tuesday. Opponents spent $46 Million dollars to keep from having to tell us if there are any GMO's in the food we are buying. Is that a win for them?

During California's campaign people were mobilized around the country. Prop 37 wasn't the only front for this important battle. 1.3 Million people signed the petition to the FDA asking for labeling. In prop 37 4.2 million people voted for labeling. There are now a number of states working on the same issue. This battle has legs now.

92% of people in the US want GMO's labeled just as they are in over 60 other countries who either require labeling or outright ban their use. How the opponents win is by telling people that the cost would be high to the consumer. An extra line on an ingredient list shouldn't cost much at all.

The best news is that lots of people have begun to vote with their wallets. There is a Non-GMO verified standard label to help consumers as well as the Organic labeling which also guarantees there are no GMO ingredients.

Their ironic argument is that GMOs are in almost everything. That is the point of needing labeling! These things have never been studied by any independent source that said they were safe to eat. The FDA scientists themselves questioned their safety before being quieted by their boss who has been Lead Counsel and VP of Monsanto.

Independent studies show huge cancer risks and empirical evidence links the use of GMO's in the food supply with rises in chronic gastro-intestinal disorders, diabetes, cholesterol and insulin management and autism just to name a few.

The good news is that the tipping point for companies to make changes is about a 5% decrease in use. What we need to do to get there is easy - Eat no fast food or processed food that you can't verify as organic or Non-GMO. That includes meats and dairy as well. Fast food IS processed food and processed foods have a 70% or greater chance to contain GMO's.

The better news is that avoiding fast food and processed foods will also have positive health effects across the board as well so it's a double-dip change. Pam and I have eaten this way for the last couple of years and we have never been healthier. Our skin is clearer. Our moods are more even. We have great stamina and drive to get out and do stuff.

That's what I have for now.

Be very well and more soon....

Give Us Some Science Paully

I gave you the link to a 1:24 movie called Genetic Roulette. Then I realized that most of you wouldn't watch it all the way through so I watched it again and here is my summary.

In 1986 Genetically Modified Organisms (GMO's) were put into our food system. Like most of you, I assumed that anything going into the food system was tested, but it was not. The main products are corn, soy, cotton, and canola, but now there is sugar beets, alfalfa and others as well.

There are 2 types of modification that occur currently. First is a BT toxin that is added as a pesticide.  It works by causing the stomachs of insects that eat the product to explode. To get the modification into the genetic makeup of the seed they introduce a virus which works to turn the modification genes on.  It causes all of the cells of the plant to produce pesticide.

The second type of modification is herbicide resistance. They use the same process to make plants that they can spray Roundup on without killing the plant. Roundup is a chelating compound - meaning it hugs the plant and keeps it from getting any nutrients thus killing it. That is why it works so well in your driveway to kill weeds - it denies them nutrition.

These modifications sound reasonable at first glance. Kill the bugs and weeds and farming gets more efficient. The problem is that, first they don't work long term. The bugs and weeds develop resistance to the pesticide and Roundup so they need to make more and different modifications to keep up. Second, there have been NO INDEPENDENT STUDIES DONE THAT SAY THAT THE PRODUCTS ARE SAFE TO EAT! That's right - NONE!

The FDA's own scientists said in memos that the safety could not be assured and instead warned that there was a high potential for problems including not yet known toxic substances. That should have put an end to it except the FDA is ran by Michael Taylor who had been Chief Counsel for Monsanto prior to joining FDA and then went back to Monsanto as VP before returning as the Food Czar for the FDA. Scared yet? It gets worse.

What independent research has been done has shown the ability of both modifications to live through the digestive process. In a Canadian study 93% of pregnant women had the BT their blood. Animal testing has shown that the BT toxin causes leaky digestive systems which leads to improper nutrition since your body isn't digesting food normally. The disruption of the flora in your system has foods going through digestion before key nutrients can be absorbed and processed. Fun huh?

Over 20 years ago The American Academy for Environmental Science studies showed that infertility, immune dysregulation, accelerated aging, cholesterol synthesis, insulin regulation, cell signaling and changes in liver, kidney and spleen functions as well as damage to the gastro-intestinal system were associated with these products. The FDA ignored the findings.

An expert in the area, Dr. Huber sent a letter to the Secretary of Agriculture alerting him to the emergence of a new mystery organism that is neither a bacteria or mycoplasma or virus or viroid or phage, but rather a brand new organism that has been shown to cause widespread infertility in livestock and is found in high concentrations in feed that is sprayed with Roundup. A call was made to him weeks later asking for sources. He gave them names and contact information and NONE of the people were ever contacted. The Sec. Of Agriculture used to be the Governor of Iowa and was named the Biotech Governor of The Year. Nice. I wonder what you get for that? Hopefully no BT corn.

What do we know? Americans are sicker than any other industrialized nation. Since the mid 1990's Americans with 3 or more chronic illnesses has more than doubled. Inflammatory diseases are going up at logarithmic rates and diseases of the GI tract like colitis, Chrohns' disease, Irritable bowel syndrome and GERD are at near epidemic rates.

People who are prescribed GMO free diets have almost instant improvement to symptoms including some autistic kids. I wasn't aware that most autistic kids have GI issues along with their behavioral issues, but that appears to be the case. In fact, all chronic diseases have their root in our GI systems one way or another.

Children are especially sensitive to the issues for a number of reasons including size, metabolic and respiratory rates, and the stage of development of their immune systems. That is why they seem to have more effects and more severe affects than adults. The fact that most infant formula is made from GMO soy and cattle fed GMO feed and bovine growth hormone is scary.

SO the good news is you can elect to live in a GMO free world. It requires you to give up fast and processed foods and eat either Organic or non GMO verified foods instead. Boo Paully! I can hear the hisses through the Internet. It would not have to be forever. A good estimate is that a 5% change in market share will be the tipping point where the food industry makes changes. So stop for a while. Your body WILL thank you and the companies will adjust and you can go back and eat a fast food burger - if you can still stomach it.

Be very well and more soon....

Watch This Free Until 11/6/12

This is very informative - especially if you or someone you know has any digestive issue.

http://geneticroulettemovie.com/

Be very well and more soon....