Thai Coconut Curry Salmon - low carb & gluten free

Ingredients:
1/2 Costco sized Fresh Salmon Fillet (can feed 4 people)
1 Can Thai Coconut Curry Sauce (OR 1 can Curry paste & 1 can Coconut Milk)
3 cups of chopped veggies (your choice.  I like to use Kale, Bell Peppers, Onions, mushrooms, or mixed greens.  Whatever you wish, but make it colorful)
2 tbsp Olive Oil
Salt
fresh basil leaves
non-stick spray

Supplies needed:
1 oven
1 cookie sheet
1 small sauce pan
1 large skillet
1 spatula
1 spoon
1 set of tongs (longer the better)
timer
aluminum foil

Directions:
Pre Heat oven to 400 degrees F
Line cookie sheet with aluminum foil
spray cookie sheet with non-stick spray
place salmon fillet on top the foil
spray top of salmon with non-stick spray
Chop veggies
when oven at 400, put salmon into the oven.
set timer for 15 minutes.
pour olive oil in skillet
put veggies in the skillet
sautee on medium heat
use tongs to turn veggies, so they are coated in the olive oil
salt veggies, turn some more
turn heat down to low
pour the coconut curry sauce in small saucepan (or put coconut milk and curry paste into the pan)
heat on low, stirring occaisionally, until simmering.  do not let it come to a boil.  stir just enough that milk doesn't burn in the pan.

when salmon is done, pull out from oven, turn off oven.
turn off all stove top burners, the coconut curry sauce should be done, and the veggies should be warm.

To serve:
In a bowl, use the tongs to put veggies in the bowl, 
top with a serving of salmon (use spatula to cut salmon into desired portion size and serve), spoon coconut curry sauce on top the salmon and veggies.  garnish with fresh basil leaf.
repeat process to serve - makes 4 servings.
VOILA!

Gary B's Thanksgiving Turkey Recipe

Gary B's Thanksgiving Turkey Recipe (with Abbie's tweaks)

Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)


Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler.  The turkey should not actually touch the ice. 
4) Let it brine for 48 hours.  The turkey needs to stay below 40 degrees during this time, for food safety.

Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate.  You will want to leave it breast-side-down for 2/3s of the cooking time.  The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over.  Breast-Side-UP.  It may be difficult to turn the turkey.  ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely.  If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey.  If you feel you missed a spot, you can add more butter.  Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking.  The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13)  Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan.  Heat, stir, simmer.  This will be your gourmet version of the gravy.
16)  Serve Turkey, Veggies, and Gravy.  Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).


here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com

Unstuffed Turkey	Stuffed Turkey
8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours	8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours

Vegetarian Mexican-dip

Vegetarian Mexican-Dip
1 bag Santita's tortilla (white corn) chips
1 pkg Trader Joe's Soy Chorizo
1 can Trader Joe's Organic Black Beans
1 can (smaller can) mushrooms
1/2 bag of Trader Joe's Frozen roasted corn
1/4 a wheel of Brie cheese (chilled, not softened)
handful of chopped scallions
dash of cumin
dash of salt
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Directions:
Put frozen corn bag into the fridge, to defrost slightly.
Pour black beans, mushrooms (don't bother draining anything just toss it in), scallions, salt, and cumin into a small saucepan, simmer on low heat, stirring occaisionally.
Brown Soy Chorizo in skillet. While it's browning on low/med heat, start cutting the rind off of the brie. Once the rind is removed, cut the brie into cubes/balls, and mix into the Chorizo.
Add frozen corn to skillet. Then add Black bean mixture.
Turn off heat.
Stir everything all together.
Serve as dip for your tortilla chips OR as filler for Tacos (but for taco's you'll need some sour cream, lettuce, tomatoes, and tortilla shells most likely).
Viola!

My Wonderful Weekend of Cooking

I joined a CSA. For those unfamiliar, this is a Community Share Association. Basically you sign up with a local farmer, and you buy a "share" or (half-share in my case), and you get fresh picked veggies off the farm each week.
This week, my half-share included several cucumbers, squashes, and and hot peppers.
My tastebuds were zinging with the possibilities, and the poor neglected state of my 12 cup foodprocessor, and thus I began to cook some SCRUMPTIOUS items. All of them can be made gluten-free assuming you use gluten-free pasta and gluten-free crackers for the various side items.

1) Salsa
2) Cucumber Soup
3) Ratatouille

1) Beth's Salsa
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomates (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalepeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like)
juice of 1 lime (some zest is nice too)
3-4 Tablespoons Cumin
salt and Pepper to taste
Instructions:
Wear plastic gloves while coring and de-seeding the jalepenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor).
Then add lime juice, cumin, salt, pepper, to taste.
This freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
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2) Chilled Cucumber Soup - as published in Elle Decor Magazine, Daniel Boulud's recipe (we love him, we ate at his "Bar Boulud" restaurant in NYC on Thanksgiving Day last year - scrum-diddly-umptious!!!)
Ingredients:

• 4 large English Cucumbers (or I used 5 regular ones but removed some of the seeds)
• 2 cup Spinach leaves packed
• 2 Tblsp Olive Oil
• 1/2 large Red Onion, chopped
• 2 celery stalks, chopped
• 1 pound Idaho Potatoes, peeled and chopped (aka 2 large potatoes)
• 1 cup plain Greek Yogurt (I used "Fage")
• 1/4 cup heavy cream
• Juice of 1 lemon
• salt,pepper,Tabasco sauce to taste

Garnishes/Sides:

• 1 bunch dill leaves, picked
• 1 cup plain Greek yogurt
• zest and juice of 1 lemon
• 1/2 pound smoked salmon sliced
• 1/2 large red onion minced
• 1 box of Gluten-Free Crackers (I like Mary's Gone Crackers)

Instructions:

• Bring large pot of salted water to a boil; set bowl of ice water on the side.
• Peel cucumbers, reserve the skins, and roughly chop the flesh
• Boil cucumber peels and spinach until tender (about 4 mins)
• Then chill in ice water, and squeeze dry. set aside.
• In large sauce pot, warm olive oil on med. heat, add onion, celery, potatoes, and sprinkle salt and pepper.
• Cook, stirring, until onions are tender but not browned (about 5 mins)
• Add half of cucumber flesh, and just enough water to cover the mixture, then simmer for 20 mins (or until potatoes are tender).
• Remove from heat and chill (I just stuck mine in the freezer for 10 mins)
• In a blender (or large food processer), combine chilled mixture with the cooked cucumber peels, spinach, and remaining cucumber flesh, yogurt, and cream. You may need to do this in batches.
• Puree until very smooth, then pass through a fine mess sieve.
• Chill the soup.
• When ready to serve, adjust seasoning with lemon juice, Tabasco, salt, pepper, to taste.
• I garnished mine with spoonful of greek yogurt mixed with the dill.
• Serve salmon/crackers on the side.

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3) Ratatouille - took pieces of 2 recipes (one I found in MORE magazine at the gym, but did not have the foresight to take home so I'd remember how to make it), and another I found online someplace.
Ingredients:
2 yellow squash
1 zucchini squash
3 sliced tomatoes in wedges
2 cups tomato juice
1/2 red onion diced
1 celery stalk
1 tablespoon crushed garlic
1 Tblsp Olive Oil
1/2 box of Quinoa shells pasta
1/2 cup heavy cream
oregano, basil to taste
Garnish:
Fresh basil leaves
Fresh Tomato wedges
Instructions:

• Slice squash/zucchini into strips, toss or brush with olive oil and oregano, grill until soft.
• In skillet, add the olive oil, chopped onions and chopped celery, garlic, and fresh basil leaves, and sautee for a few minutes until soft but not carmelized
• add grilled veggies and then cover with tomato juice. Add a few tomato wedges also.
• let simmer for 15-20 minutes, and then turn off heat.
• Next, set pot of water to boil for the quinoa shells, follow directions on box. While shells are boiling...
• take skillet veggie mixture, and pour into blender, and lightly blend (chunky not too smooth - but this is all to your preference). then pour contents back into skillet.
• turn skillet on low heat, then add heavy cream, stirring, until skillet is warm again.
• Drain quinoa shells.
• Serve veggie mixture over shells, garnish with tomato wedges and fresh basil leaves.