About Diabetic Vegetable Recipes
| Source:- Google.com.pk |
Matzoh can take many forms during the eight days of Passover: crushed into meal for baking or coating, topped whole with sauce and cheese for pizza, or fried with eggs for Matzoh brie. All can create Matzoh fatigue, but it can also be transformed into something a bit unexpected; that is, a riff on a holiday favorite&151;stuffing (minus the bread). Studded with meaty, browned mushrooms and translucent bits of celery and fennel, this is a delicious side dish perfect for soaking up gravy, or just as satisfying on its own. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
ingredients
5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten
Equipment:
A 2- to 2 1/2-quart shallow ovenproof baking dish
preparation
Preheat oven to 400°F with rack in middle.
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party, click here.
You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though — brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.
ingredients
To brine turkey:
1 (6 1/2 to 7 pound) turkey breast on the bone
3 turkey drumsticks (about 2 1/4 pounds total)
2 turkey thighs (about 1 1/2 pounds total)
1/4 cup kosher salt
1/4 cup honey
1 head garlic, cut in half (do not peel)
2 dried bay leaves
4 sprigs fresh thyme
2 large whole sprigs fresh sage
2 teaspoons whole black peppercorns
2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
To roast turkey:
3 tablespoons unsalted butter, melted
Leaves from 2 large sprigs sage, plus several whole sprigs for garnish
For gravy:
2 to 3 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
Kosher salt
Freshly ground black pepper
preparation
Brine turkey:
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
Roast turkey:
Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
Make gravy:
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Diabetic Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
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