White Wine

Cooking With Sin Goes Lite – Roast Turkey

Posted on: July 29th, 2014 by Carla Johnson No Comments
“People who are always taking care of their health are like misers, who are hoarding a treasure which they have never spirit enough to enjoy.”  
―  Laurence Sterne

Recently my doctor put me on a low-carb regimen. She also strongly recommended I seek out low-fat options too. So, I have incorporated some new recipes into my life. I always knew that most spirits were low-fat, but you can imagine my delight when I realized they also have no carbs in them. Truly. Rum, vodka, tequila, gin, whisky… no carbs. So, that means I can keep “cooking with sin!” :)

I’m not going to pretend that alcohol is healthy in any way. Heck, Grandma called in “sin” for a reason. While spirits have no carbs or fat in them, they still contain about 100 calories per shot – aka a jigger, 1.5 oz, 43 ml. I even went several months without touching any of it, just to be on the safe side, but once I learned it was carb-free, well… you know. ;)

This roast turkey breast recipe is the first really great recipe I came up with on my new healthy-yet-still-sinful regimen. Now, this one  has white wine in it, which definitely has carbs, but there’s that whole moderation thing I tend to keep in mind. ;)

CWS LITE Cooking With Sin Light 1 - Roast Turkey 1 Carla

Lite Roast Turkey Breast with Wine

 
1 large fresh turkey breast
1 tablespoon garlic powder
1 tablespoon dry mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
salt & pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup white wine
 

1. Preheat oven to 325°F.

2. Loosen the skin on the turkey and place it in a roasting pan.

3. Mix together all the dry ingredients with the olive oil and lemon juice to make a paste.

sm Cooking With Sin Light 1 - Roast Turkey 2

4. Using your hands, rub the paste all over the breast and under the skin so it is evenly distributed. Pour the wine in the bottom of the pan.

Cooking With Sin Light 1 - Roast Turkey 3

5. Place the pan in the oven for 1.5 – 2 hours until the skin is golden and the meat is 165°F.

Cooking With Sin Light 1 - Roast Turkey 4

6. Remove from the over and cover with foil for 10 minutes, then slice and serve with the juices.

Cooking With Sin Light 1 - Roast Turkey 5

If you’re curious to know, a 3.5 oz serving of a typical white table wine contacts 100 calories and 3 grams of carbs. That’s a little less than what this recipe calls for, but remember most of it stays in the juices in the pan.

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin 2014 Calendar – March

Posted on: February 27th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is March’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office … etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

 Check out the story from the original recipe “Veal Cutlets Breaded in Paradise.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Barefoot Wine Little Sips Cupcakes

Posted on: February 1st, 2014 by Carla Johnson No Comments

Carla Johnson Cooking with Sin Barefoot Wine Bubbly

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This is the 6th in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

Barefoot Wine bottles

Barefoot Wine and Bubbly

 

Little Sips

Best Bites Barefoot Wine Moscato bottle

Cupcakes:
190g plain flour
1 tsp baking powder
½ tsp salt
200g granulated sugar
113g butter
2 large eggs
50ml Barefoot Moscato
50ml milk
 
Icing:
250g tub of mascarpone cheese, softened
2 tbsp Barefoot Moscato
1 500g pack of icing sugar
1 tsp vanilla extract
Shaved chocolate for garnish
 

Cupcakes

1. Preheat oven to 180°C.

2. In medium bowl, whisk flour, baking powder and salt; set aside. In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined.

2. Add dry ingredients; mix until smooth and fluffy. Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.

Icing

1. In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth.

2. Gradually beat in icing sugar and vanilla until blended. Ice each cupcake with a small amount of icing and garnish with chocolate curls with a sprinkle of icing sugar.

Barefoot Wine Little Sips Cupcake IcingAll photos credit of Barefoot Wine and Bubbly.

Carla Johnson Cooking With Sin

 

Cheap & Cheerful Shrimp Scampi

Posted on: January 14th, 2014 by Carla Johnson No Comments

Tonight for supper I made a cheap and cheerful version of this recipe. Most of the eating at our house is cheap and cheerful, but this one was cheaper and cheerful-er than usual. The link to the original recipe is here.

Recipe from About.com Shrimp Scampi

The ingredients are basic, but for some reason I was out of several of them so, I decided to take some risks.  Funny thing, the dish turned out really well. I often don’t like my own cooking, (are you the same?), but this one I really liked and I’m posting it here mostly to remind myself to make it again.

Carla’s Cheap & Cheerful Shrimp Scampi

 

1. I melted a big chunk of butter and several scoops of garlic margarine spread (Ya, the lousy stuff hidden at the back of the fridge) in my large frying pan. I was all out of fresh garlic and while I’m not a fan of margarine, the spread had garlic chunks in it. (Cheap and cheerful enough for ya, yet?)

2. Instead of green onions, I added a finely minced, small onion (cheerful!) and sprinkled a lot of garlic powder (cheap!) over the whole mixture. I stirred the pan just long enough for the onion to soften slightly.

3. A big bag of large, raw peeled shrimp went in the pan and was given a good stir. Shrimp really is fun to cook. It’s quick, colourful and quite cheerful.

3. A unfinished bottle of a very nice Riesling-Sauv-Blanc had been in the fridge for 2 weeks (cheap!!), but it smelled okay, so I took a chance and poured some into the pan along with several squeezes of bottled key-lime juice (cheerful!) (Ya, I was out of lemons and lemon juice). I brought the temp in the pan up to a good boil.

4. To season I added sea salt, pepper, dried rosemary, dried parsley (cheap!) and a sprinkle of dried Herbes de Provence. Then I turned the temp down closer to medium and let the liquid reduce.

5. The liquid became creamy and was nicely sweet, so I quick boiled some rice vermicelli and stirred it into the mix. (Definitely cheerful!)

Voila! Cheap, cheerful, quick and deelish!

Sorry I don’t have a photo. By the time I realized it was worth sharing, my family had eaten it all. I’ll add a photo when I make it again. I promise. :)

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Treasury Wine Estate’s Gabbiano Risotto

Posted on: November 28th, 2013 by Carla Johnson No Comments

Carla Johnson Cooking with Sin Reif Estate Winery

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This recipe is the 2nd in a series of posts I am featuring as a “Thank You” to the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

TWE logo

Vernon Warren is the local agent for Treasury Wine Estate. He is a passionate advocate for the beautiful products that Treasury represents. He shares this great recipe from Il Cavaliere, Castello di Gabbiano winery’s restaurant located in a beautiful 16th century farmhouse in Florence, Italy.

Carla Johnson Cooking With Sin Castello di Gabbiano

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin Gabbiano

Risotto with lemon rinds, shrimp and seeds of pomegranate

200 gr Shrimp
2 cups Canaroli rice
200 ml Gabbiano Pinot Grigio
1/2 cup Parmesan cheese
1/3 cup butter
2 Lemons
1/4 cup Onion
1 Pomegranate
1 ltr Vegetable broth
100 ml Extra virgin olive oil
 

Warm the oil in a pan and add the chopped onions. Now add the cleaned and pealed shrimps. Cook for about 5 minutes, then add the rice, cooking it for approximately 3 minutes more.

Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While baking the rice keep stirring continuously.

Now remove the pan from the flame and let it rest for 2 minutes.

Add the butter, the parmesan, the lemon juice, half of the pomegranate seeds and stir quickly. Serve on plates garnished with the rest of the pomegranate seeds.

Carla Johnson Cooking With Sin Castello di Gabbiano

Carla Johnson Cooking With Sin Castello di Gabbiano

Castello di Gabbiano quote

Carla Johnson Cooking With SinCarla Johnson Cooking With Sin Castello di Gabbiano

 All winery & food photo credits: Castello di Gabbiano & Treasury Wine Estate

Carla Johnson Cooking With Sin