Tag: cook

Fruity turkey stuffing

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Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

Serves: 8-10
Skill level: Easy peasy
Costs: Mid-price

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This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

30g (1oz) butter
1 large onion, peeled and finely diced
2 sticks celery, diced
1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
1 cooking apple, peeled and finely diced
100g (3½oz) ready-to-eat prunes, chopped
100g (3½oz) pecan nuts, toasted and roughly chopped
2tbsp brandy or Marsala
125g (4oz) coarse, day-old breadcrumbs
4tbsp chopped fresh parsley
Salt and freshly ground black pepper

Method

Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

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Nutritional information per portion

Calories 184(kcal)
Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Crock Pot Sesame Honey Chicken

Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!

I’m not a fan of sweet foods as a main dish, unless it’s balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the sweetness.

I’ve tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

I usually set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.

Crock Pot Sesame Honey Chicken
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg
Ingredients

2 lbs boneless, skinless chicken breast
black pepper, to taste
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce^[1], or more to taste
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce^[2]. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

References

^{^} sriracha hot chili sauce (www.amazon.com)
^{^} sriracha hot chili sauce (www.amazon.com)

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https://gordon-ramsay-recipe com/tag/ramseys-brown-rice

Caramelized Onion Orzo

by Pam on March 18, 2014

I wanted to serve orzo as a side dish for dinner. I decided to make it extra special by adding caramelized onion to it along with sautéed minced garlic and fresh parsley. The orzo was flavorful and delicious – my husband and I loved the onions! My son, on the other hand, couldn’t believe I would ruin pasta with onions! My daughter didn’t say much about the orzo but ate it all so I’ll take that as a good sign. Simple and fast – perfect for a weeknight side dish.

Heat a sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.

When the onions are 10 minutes from being done, cook the pasta, per instructions in salted water. Drain.

Add the minced garlic to the finished caramelized onions and cook, stirring constantly, for 1 minute.

Add the pasta to the onion mixture along with the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to mix thoroughly. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Caramelized Onion Orzo

Yield: 4

Total Time: 30 min.

Ingredients:

1 tbsp olive oil
1 small sweet yellow onion, diced
1 cup of orzo, cooked per instructions
2 cloves of garlic, minced
2 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste
Parmesan, grated (optional)

Directions:

Heat a sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.

When the onions are 10 minutes from being done, cook the pasta, per instructions in salted water. Drain.

Add the minced garlic to the finished caramelized onions and cook, stirring constantly, for 1 minute. Add the pasta to the onion mixture along with the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to mix thoroughly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)