Holiday Time !!

 The holidays are just around the bend and it’s time to start planning your menu ! Ever want to know how to make the perfect turkey? A sweet and savory brisket? A delicious side dish? I hope you, your family and friends enjoy the following

recipes !

       Perfect Turkey

Turkey is loaded with protein that actually help keep the body’s insulin levels in a healthy range.

        1 12- 15 pound turkey- remove neck and giblets

                                                     3 large sweet onions, chopped

                                                     3 large carrots, chopped

                                                     6 stalks celery, chopped

                                                     1/4 cup good quality olive oil

                                                     1/4 cup fresh parsley, torn into pieces

1 cup chicken stock

kosher salt, pepper, garlic powder and paprika

Preheat oven to 350 degrees.

Rinse and dry bird very well. Place some of the onion, carrot and celery inside cavity. Brush bird ( or use paper towel) with olive oil. Season well with kosher salt, pepper, garlic and paprika. Place bird  breast side down in roasting pan and scatter remaining vegetables and the parsley.

Add chicken stock. Roast uncovered approximately 3 hours, basting often. Carefully, turn over turkey and re- season. Cook approximately 2 more hours, basting  often until skin brown and crisp. Allow the bird to rest 30 minutes before slicing.

  Holiday Brisket   

This delicious recipe calls for the sweet and sour taste of cranberries. This fruit is loaded with phytonutrients that promote an anti inflammoratory response in the body which is good for cardiovascular disease and the prevention of periodontal disease.

5 pounds brisket, trimmed

2 tablespoons good quality olive oil

1/2 cup dark brown sugar plus 1 tablespoon

1 large sweet onion, chopped

2 tablespoons chopped garlic

2 tablespoons black pepper

1- 2 tablespoons kosher salt or as desired

2 tablespoons hot paprika

2 tablespoons chopped parsley

12 ounce bag fresh cranberries

Pre heat oven to 400 degrees.

In a bowl, combine the brown sugar and seasonings. Rub this mixture all over brisket. Put onions in pan.  Place brisket in large roasting pan fat side up on top of onions.. If possible, allow brisket to rest one hour before cooking. While it is cooking, heat the oil in a large saucepan. Add the cranberries and 1 tablespoon of brown sugar. Simmer until tender about 10 minutes. Reduce oven to 325 degrees. Pour this mixture over brisket. Cover brisket and return to oven. Cook approximately 4 hours until very tender. Allow meat to rest at least 30 minutes before slicing. Serve with plenty of sauce and parsley as garnish.

* adapted fromThe New York Times Nov. 6, 2013.

Brussel Sprouts

These little cabbages are low in calories, a great source of vitamin C and are high in fiber. They actually have a cholesterol lowering effect and have DNA protective benefits!

2 pounds brussel sprouts

2 ounces thick cut bacon ( an apple smoked one is very delicious in this recipe if you can find it!) cut into small pieces.

1/4 cup good quality olive oil

2 tablespoons balsamic glaze vinegar

kosher salt and pepper to taste

Pre heat oven to 400 degrees.

On a cookie sheet, place bacon and brussel sprouts. Toss with olive oil and 1 tablespoon of balsamic glaze. Arrange in a flat layer and season with salt and pepper. Roast approximately 30 minutes, tossed about midway. Before serving, toss with remaining balsamic glaze.