Isn’t this one of those things where you think, “Gee, wish I though of that!” Gotta pick me up some M&M’s. Love it!
You can find the original at Vivino.com.
Happy Hallowe’en Sipping All!
“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.
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.
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.
5. Place the pan in the oven for 1.5 – 2 hours until the skin is golden and the meat is 165°F.
6. Remove from the over and cover with foil for 10 minutes, then slice and serve with the juices.
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.
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!
Check out the story from the original recipe “Veal Cutlets Breaded in Paradise.”
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
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.
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.
All photos credit of Barefoot Wine and Bubbly.
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.
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.
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.