Saturday, May 18, 2013

Juicy Turkey Recipe - part 2 of 2


Juicy Turkey Recipe - part 2 of 2


Ok so this is the recipe I use to have meat and a lot of veggies. I hide all sorts of crazy things like apples and kale in this recipe. I love it. I prefer the part 2 of this recipe because I have less "baby sitting" to do over my meal and it's easier to get a bunch of other things done while it's cooking in the oven. This freezes beautifully too. This recipe makes a big batch, I put it in a big pyrex and bake it. We eat about 1/4 of it and then I freeze it for quick healthy dinners when I just don't have time. 

I used the same recipe as the part one with a few variances to show you how you can add different veggies into this recipe and still make it work.


Serves 8-10
takes about 30 - 50 min to make

FUNDABBLER FACT


INGREDIENTS

Ground Turkey - 3 lbs
Bell Peppers - 2 of any color choice medium in size (the size of your fist each) or 1 gigantic
Parsley - fresh (1 handful) dried (2 tablespoons)
Onion - 1 large
Garlic - 5-6 cloves
Green apples - 2 (I used organic w the peel)
Kale/Spinach - 2 cups fresh or 1 cup frozen
Turmeric - 1.5 tablespoon
Cinnamon - 1 teaspoon
Cumin - 2 tablespoons
Salt and pepper to taste

INSTRUCTIONS

Add all your ingredients EXCEPT your turkey into the food processor.
That includes: 
Belle peppers


Onion and Garlic


Apples, ideally green and organic 


 herbs and spices


Then the kale OR spinach


you get this:


Then add this to your ground turkey



Bake with a foil on top until liquids are almost gone. (takes between 60 - 90 min)
then uncover and you can place on broil to brown the top of your meat.



I take it out and cut it at around 45 min so the sides get a bit more golden too. It's a turkey version of Kabab Digi basically (with hidden veggies)! 



Serve with your choice of grain (rice, couscous, millet, quinoa) and you don't even need veggies because you have them in your meat.  I added some BBQ ed  sweet potatoes (marinated in rosemary, olive oil and fresh pressed garlic) on the side just because its YUMMY! 



Serve and ENJOY!

Tuesday, May 14, 2013

Owl Cookies and Cake

Guess WHOOO is going to be an Aunt Again!?




So the happy news is that I'm going to be an aunty! :) My brother and sister-in-law are expecting the first little boy of the family in August. We are all super excited. I was asked to bring the desserts for the shower and was thrilled to do so. Of course every party has a theme, and this one was OWLS!

FUNDABBLER FACT

The cookies were with the colors of the party she had told me. I used a tulip cookie cutter and cut off the stem before I baked it of course. My cookie recipe and royal frosting recipe comes from Sugarbelle


I used orange sesame seeds covered in chocolate for the beak

I wanted to include my daughter in the gift giving and of course the arrival of her cousin. So I thought a piece of art for him would be a nice gift and keepsake from her to him. 

I cut up tissue paper in the form of an owl to fit the canvas. 


Then I set it up, without glue, and took a picture and showed her the picture, a  tube of white glue and a paintbrush and said go for it. 


She loved it! She was also super good at it! I was impressed! She's 4 1/2 years old so you can gauge in case you want to try it with any shapes and forms you wish for your little one. 



I also wrapped the huge Costco boxes of diapers for them and painted owls on it to add to the theme. 


My theory is that when you add things, like the wrapping paper, it also adds to the decorations. Things that are "used" up are the best. So cookies, cakes, wrapping paper.. etc. :)

She had owl napkins and I had found owl toothpicks I gave to my mother-in-law to pick into her bites.


She had cute name tags to label the cheeses. 




Then the dessert! :) I got the idea from spoonful.com


It had the babies


Everyone loved it. 


ENJOY! 














Sunday, May 5, 2013

Juicy Turkey Recipe - Part 1 of 2





Ok so I am not a huge fan of ground turkey, flavour wise. HOWEVER, I know it is so good for us. This recipe has made me fall back in love with ground turkey! For real. 

So there are 2 ways to make this with pretty much the same ingredients. I made this from just thinking "what can I do to make this juicy and hide my veggies so my daughter will get what she needs?" FABULOUS! It freezes well, and tastes fan-TASTIC!  You can get creative and add whatever veggies you have. Let me know if you make something even better! 


FUNDABBLER FACT
Mushrooms are the only plant food (veggie or fruit) that contains a natural source of vitamin D! Be careful though, it is still a fungus and ingesting too much of it can also be harmful. (Big Red Book)

Serves 8-10
takes about 30 - 50 min to make

INGREDIENTS
Ground Turkey - 3 lbs
Bell Peppers - 2 of any color choice medium in size (the size of your fist each)
Mushrooms - 1 cup
Parsley - fresh or dried a handful
Onion - 1 large
Garlic - 4 or 5 cloves
Zucchini - 1 large to medium
(I have even added an apple instead of the mushrooms once and it was yummy)
Turmeric - 1 tablespoon
Cinnamon - .25 teaspoon
Cumin - 1 tablespoon

Either add about 2 tablespoons of Montreal Steak spice 

OR

garlic powder (no salt added)
Fennel seeds - .5 teaspoon 
Salt and pepper to taste


you will also need
2 cups frozen macedoine mix (Mixed vegetables of peas, carrots, corn and cut peas)



INSTRUCTIONS

Put your bell peppers


Mushrooms

Onion and Garlic


Zucchini (and apple if you wish) into a food processor and blend until completely puréed. 



Mix in your spices and blend and parsley once again.





Place your meat in a frying pan with some oil.



Add your purée of veggies into the pan and fry until the liquids have evaporated and you have pieces of meat (like normal fried meat. It will remain a bit juicier but still you'll see what I mean when you get there). 



For this version, I also add 1-2 cups of frozen mixed vegetables at the very end. For my daughter I usually just add it frozen into the meat to cool down the meal and serve otherwise for adults I add the 2 cups and stir, then turn off the heat. You don't want to over cook your frozen veggies, then they'll be just mush and you'll lose the texture we are looking for in your food.

I like this with quinoa or couscous. Serve on top and ENJOY!




Enjoy!