Poaching turkey breast is an easy, hands-off way to cook the lean meat without the worry of drying it out. Tangy goat cheese is an exciting replacement for butter in vegetable mashes such as this parsnip version. And the chutney further assures that the dish is big on flavour.
2 red-skinned apples, diced
1 cup (250 mL) dried Mission figs, stems trimmed and quartered
1/2 cup (125 mL) apple cider
1 shallot, chopped
2 tsp (10 mL) honey
2 tsp (10 mL) chopped fresh ginger
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) brown mustard seeds (optional)
1/4 tsp (1 mL) ground cloves
1/2 tsp (2 mL) salt, divided
1 1/2 lbs (750 g) skinless, boneless turkey breast
4 medium-sized parsnips, peeled and diced
1 1/2 oz (43 g) soft goat cheese
1 Tbsp (15 mL) chopped rosemary
To make the chutney, place apples, figs, apple cider, shallot, honey, ginger, orange zest, mustard seeds (if using), cloves, and 1/4 tsp (1 mL) salt in medium saucepan. Bring to a boil, reduce heat to medium-low and simmer uncovered until most of the liquid has evaporated and fruit is tender, about 20 minutes.
To poach turkey, place breasts in pot large enough so they lie flat in a single layer. Add 2 pinches of salt and enough water to completely cover turkey by at least 1 in (2.5 cm). Bring water to very slight simmer with just a few bubbles breaking the surface and cook, partially covered, for 15 minutes, or until meat is cooked through. Adjust heat as needed during cooking to maintain slight simmer and skim off any foam that forms on surface of water.
Place parsnips in steamer basket and steam over 1 in (2.5 cm) water until very tender. You can also boil the parsnips. Place parsnips in food processor container along with goat cheese, rosemary, and remaining salt. Blend until smooth.
To serve, spread parsnip purée on serving plates and top with slices of turkey. Season turkey with salt and pepper to taste. Add dollops of apple fig chutney over turkey.
Each serving contains: 381 calories; 45 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 56 g total carbohydrates (35 g sugars, 8 g fibre); 406 mg sodium
Any way you slice it, turkey is a rich source of protein as well as several nutrients, including B vitamins and selenium.
source: "Gobble, Gobble", alive #384, October 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.