Top 10 Links of the Week: 11/5/10 – 11/11/10

This week, the links deal primarily with the art of food marketing. Oh. And Mark Bittman. Jeez. That guy.

1) New York Times: 101 Head Starts on the Day
Minimalist Mark Bittman brainstorms over 100 (hee) make-ahead recipes for the greatest of eating holidays. How does he find the time to do this stuff? Oh, because he makes recipes ahead.

2) MSNBC: Hunt for value has taken stigma off Goodwill, store brands, fast food
Woo hoo! You guys! We’re the cool kids! Let’s celebrate with some discount macaroni.

3) LA Times: The Food-Mood Connection
In which the times busts some myths and explore the relationships between feelings and sugar (not so bad!), coffee (good!), carbs (meh), chocolate (NOOOOO), turkey (false), fish (pick-me-upper!), lunch (um), and water (the king of all foods).

4) NPR: Nudging Grocery Shoppers Toward Healthy Food
Not only is this a neat article about how supermarkets can sell more nutritious foods, but they mention Wegmans, the greatest grocery chain in the history of man, time, and space. Western New York, represent!

5) New York Times: Putting Nutrition at the Head of the School Lunch Line
Want better lunches for your kids? Get involved. Here’s how.

6) Time: Study: Fast-Food Ads Target Kids with Unhealthy Food, and It Works
Two important points in this article: "’[Going to a fast food restaurant] is no longer a special event,’” and “The end goal of fast-food marketing is to improve brand affinity starting at an early age.” Together, they suggest to me that the earlier advertisers reach us, the more likely it is that their product becomes habitually ingrained. Marion Nestle has more.

7) Obama Foodorama: Under Attack – First Lady Michelle Obama and the Healthy Food Financing Initiative
It’s one thing to attack poor policy. It’s quite another to attack good policy because it was proposed by someone you dislike. This is opposition for the sake of opposition alone, and it stinks.

8) Food Politics: Nutrition Labeling of Wine, Beer, and Spirits – A Regulatory Morass
Ever wonder, when you’re alone at the bar crooning Tom Waits songs and crying about that waitress that left you last Christmas, why there aren’t food labels on booze? Marion Nestle edumacates us, and it has loads to do with prohibition. Who knew, lonesome piano player?

9) Hunter Angler Gardener Cook: Chanterelles in All Their Forms
Healthy? Maybe. Cheap? If you find ‘em on your own. Good? Aw, heck yeah. What a beautiful post from HAGC.

10) Food Politics: Three reports - eat more fruits and vegetables
Stats! About produce! Use them in your next doctoral thesis.

HONORABLE MENTIONS

CNN: Twinkie diet helps nutrition professor lose 27 pounds
Everything you know is wrong. Except multiplication tables.

New York Times: How to Shoot Ugly Food
I made a sweet potato curry stew for Serious Eats a few weeks ago that, frankly, photographed like orange barf. And that is my story.

The Simple Dollar: Turning Kitchen Waste Into Something Sublime
Don’t throw out that carrot and onion refuse! Make broth instead.

THANKSGIVING

AND ALSO

The Oatmeal: Why I Don’t Cook at Home
Yes. This.

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

View the original article here

Saturday Throwback: Touch of Class - 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals

Every Saturday, we post a piece from the CHG archives. This one is from November 2007.
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.

In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.

1. Freshly ground black pepper
Along with its sister, salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.

2. Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.

3. Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)

4. Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.

5. Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)

6. Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. BUT, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like ... not lemon. At $0.25 to $0.50 a pop, go with the real thing.

7. Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.

8. Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.

9. Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )

10. Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.

Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.

Any other suggestions? I’d love to hear ‘em.

View the original article here

Saturday Throwback: 100+ Thanksgiving Recipes and Links - the Only Turkey Day Post You'll Ever Need

 Every Saturday, we post an article from the CHG archives. This originally appeared in November 2008, and was updated in 2009.
Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:
Appetizers Turkey Sides Stuffing Pies & Desserts Drinks General Menu Planning Affordable Thanksgivings Healthy Thanksgivings Vegetarian Thanksgivings Seating & Tablesetting Troubleshooting Leftovers CHG RecipesWith the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”

TURKEY

All Recipes: How to Cook a Turkey

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.

SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes

STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes

PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes

DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”

GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.

AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”

HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas

VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)

SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies

TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving

LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey

CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

View the original article here

How Long to Cook a Turkey - great recipe for festive roasted turkey

Work out how long to cook a turkey on the day before you cook.

Plan your timetable around your roasted turkey, working backwards from when you want to serve a meal.

Start your cooking time to allow the cooked turkey to have at least 20 minutes to rest before you carve. This lets the flesh re-absorb the juices, and makes the bird easier to carve.

Remove the roasted turkey from the pan, place it on a board and cover with a clean tea towel. It will stay hot for at least half an hour.

This roast turkey recipe suggests that you rub the turkey with sunflower oil, season and wrap in foil for most of the cooking time.

Cooking begins with a short blast of heat, then there?s a longer period at a lower heat, and then you should tear off the foil over the breast and finish cooking at a higher temperature.

Enjoy your turkey! For more detailed instructions, see How To Cook A Turkey. And when the feasting's over, remember to check out Leftover Turkey Recipes, for delicious turkey soup recipes, turkey sandwiches and salads.

If you use a fan oven your turkey may cook more quickly, so keep a careful check on how it's progressing.

Weight: 8-10lb (3.5-4.5 kg) - serves 6-10 people, with leftovers
Weight: 12-14lb (6-7kg) - serves 10 - 14 people, with leftovers
Start at 425F/220C/gas 7 for 40 min Turn oven down to 325F/170C/gas 3 and cook for 3.5 hrs Remove foil and brown at 400F/200C/gas 6 for 35 min
Weight: 15-20lb (7-9 kg) serves 15 - 20 people, with leftovers
Start at 425F/220C/gas 7 for 45 mins Turn oven down to 325F/170C/gas 3 and cook for 4-5 hours Remove foil and brown at 400F/200C/gas 6 for 40 min

Make this your healthiest Thanksgiving ever, with Healthy Thanksgiving Recipes.

Good Food Matters

Return from How Long To Cook A Turkey to Healthy Eating Made Easy.

?2005-2010 healthy-eating-made-easy. All Rights Reserved

View the original article here

I’ll Make You Banana Pancakes

Happy Monday! Wait, isn’t that an oxymoron? I kid, I kid.

Although, weekend mornings are quite amazing… For instance, yesterday morning was all about relaxing. Isaac woke me up asking what I wanted for breakfast and for some reason I was really craving pancakes. This craving is quite atypical as I’m not a huge waffle and pancake fan so Isaac took full advantage of the situation and we had banana pancakes with eggs.

Knowing that if Isaac was in charge we would be eating Bisquik shake n’ pour, I took the reigns and made whole wheat vegan pancakes for the two of us. Isaac was in charge of the eggs.

Do banana pancakes make anyone else think of Jack Johnson? I used to listen to his CD’s on repeat and not skip any of the songs. <3

In the banana pancake mix:

1/2 cup whole wheat pastry flour1/2 cup whole wheat flour1 tablespoon organic sucanat (brown sugar)1 teaspoon baking powder1/4 teaspoon sea salt1/4 teaspoon of cinnamon1 cup almond milk1/2 ripe banana, mashed1/2 teaspoon vanilla extract and 1/2 teaspoon vanilla beanbanana slices, for garnish

Prep:

Mix the dry ingredients in a bowl, mix the wet ingredients in a separate bowl and then combine the two. Pour the batter on a medium heat griddle or in a skillet and cook until light brown on each side.

This batch was good, but the pancakes turned out quite dense and not as fluffy as I like (probably the whole wheat flour), but overall the flavor was amazing. Definitely satisfied my pancake craving!

While breakfast was delish, lunch was even better. I made Kristen Suzanne’s Kale-N-Rice from her latest book, EASY Raw Vegan Transition Recipes.

Marinated kale with cooked rice, dried apricots and sunflower seeds. I was a little shocked at how easy, versatile and tasty this recipe was. It does make perfect sense though- Kristen has never let me down in the recipe department. I mean… have you TRIED her Cherry Chocolate Bomb Shake?!?

The rest of the day incorporated meal planning (which I rarely do, but would like to do more of), football, a walk, beer brewing, a surprise roasted vegetable quesadilla from a friend, and the making of the most delicious creation known to (wo)man. I kid you not! I’ll be sure to share the details, but here’s a pretty big hint.

On that note, have a lovely MONDAY!

Tagged as: Banana Pancakes, Kale-N-Rice

View the original article here

Choosing Your Eggs

The latest egg recall is just another case of poor practices of factory farming causing contamination. It's not the eggs that are bad for you, it's where they come from and how they are handled. Even organic eggs purchased from a store may be cause for caution.

Your best bet, buy locally grown, organic free range eggs.

Read the article here.

Get an insiders view about chicken farms in the movie, Food Inc.

Learn more about healthy eating here.

View the original article here

Large Portion Control Bowl

Product Description
1-Classic Measure Up Bowl The Classic Measure Up Bowl is great for measuring cereals, fruits, soups, chilis, pastas, rice, salads...Anything you eat out of a bowl! The Classic features 1/2, 1, 1-1/2 and 2 cups premeasured portions on the interior of the bowl. The beautiful porcelain construction of the Classic Measure Up Bowl makes it compatible with almost any dish set. Microwave/dishwasher safe

Price: $25.99

Click here to buy from Amazon