Mr. Food Recipes: Week of August 31

Turkey Tips

Roasting a whole turkey gives us lots of meal options and saves money, too. A whole 12-pound turkey costs a little more than just 1 pound of deli turkey, and you’ll get about 3 pounds of turkey breast for sandwiches plus lots of other meal options. You can make turkey salad, chunks for skewers which can be brushed with a glaze and warmed on the grill, hearty turkey chili, turkey and dumplings, or even a comforting turkey frame soup.

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours
Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2½ to 3½ hours
8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4¼ hours
18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

Roasting a Frozen Turkey:
It is safe to cook a turkey from the frozen state, but cooking time will be at least 50 percent longer than recommended for a fully thawed turkey. It is important to remember to remove the giblet packages carefully with tongs or a fork as soon as possible during the cooking time.

Tips Courtesy of USDA

 

Waste Not, Want Not: Food Storage Tips

• When buying perishable items in bulk on sale, for maximum value, cook in meal-sized portions and freeze for easy-to-prepare oven-to-table meals.
• If you do not intend to use bread for more than 5 days after purchase, store it in a sealed plastic bag in the freezer, not the refrigerator.
• Purchase only the amount of fresh produce that you plan on using within a week.
• To extend the life of celery or carrots, store them in water in an airtight container, cleaned and cut into sticks.
• To freeze fruit like berries or melon chunks, place them on cookie sheets in the freezer to firm up then store in resealable bags for use in recipes like smoothies and sauces.
• Individually wrap steaks or chops tightly before freezing; divide fresh ground beef into meal-sized portions in a resealable bag, flattening it before freezing to allow for even thawing.
• Keep deli meats and cheeses wrapped tightly, stored in the deli bin of the refrigerator or on a back shelf, where it is coldest.

 

Spicy Caponata
4 to 6 servings

2 tablespoons olive or vegetable oil
1 large (1-1/2-pound) eggplant, chopped
1 medium-sized onion, chopped (about 1 cup)
2 tablespoons garlic powder
1/2 teaspoon salt
1 (8-ounce) can tomato sauce
1/4 cup white vinegar
1/3 cup packed brown sugar
2 or 3 dashes hot pepper sauce

1. In a large saucepan, heat the oil over medium-high heat and add the eggplant, onion, garlic powder, and salt; sauté for about 5 minutes, until the eggplant begins to soften, stirring occasionally.
2. Stir in the remaining ingredients and continue cooking for 30 more minutes, until the vegetables are cooked well and begin to get mushy. Serve warm, or let cool then store covered in the refrigerator for a few days before serving (see Notes).

NOTES: If your eggplant is bitter, you may want to add an additional 1 to 2 tablespoons of brown sugar while it's cooking. And I like to make this in advance, since that allows the flavors to blend well and the taste to become really rich.

 

Gooey Country Ribs
3 to 4 servings

1/2 cup maple syrup
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1-1/2 to 1-3/4 pounds country-style pork ribs

1. Preheat grill to medium-high heat.
2. Combine maple syrup, Worcestershire sauce, and hot pepper sauce in a small bowl; mix well.
3. Grill ribs 15 to 20 minutes, or until no pink remains, occasionally basting with the sauce and turning the ribs over. Do not baste for the last 5 minutes of cooking, since you don't want to have sauce or a basting brush that has been in contact with raw meat touching the cooked meat.

NOTE: I like to be sure these are cooked to well-done because the syrup will caramelize and have lots of crispy flavor.

Strawberry Spinach Salad
6 to 8 servings

1 (10-ounce) package fresh spinach
1 pint fresh strawberries, cleaned and sliced lengthwise 1/4-inch thick
1/2 of a small onion, finely chopped
3 tablespoons sugar
3 tablespoons water
2 tablespoons white vinegar
1/2 teaspoon dry mustard
1/4 cup canola or vegetable oil

1. Rinse the spinach leaves and remove the stems. Dry well then tear into bite-sized pieces; place the spinach in a large bowl and add the strawberries.
2. In a small bowl, combine the onion, sugar, water, vinegar, mustard, and oil. Whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.

NOTE: If you want to make this salad ahead of time, prepare the spinach, strawberries, and dressing and keep chilled in separate containers until ready to toss and serve. If you prefer, you can substitute a can of drained mandarin oranges for the strawberries.