STUFFED TURKEY BREAST

This is one of my favourites from my days of cooking in Toronto. This recipe was developed for a catering job I did with a friend. It is a scrumptious way to serve turkey. If you do not eat pork, you may omit the bacon but it does infuse the turkey with a delicious smokey flavour.

Ingredients:

1 med lge turkey breast (serves 4)
stuffing, your own or store bought
bacon, 1/4 to 1/2 pound

Stuffed Turkey Breast

I purchase just the turkey breast without the rest of the turkey. If it has skin and is still on the bone, take it off.
Then put the boneless, skinless breast into a large heavy duty freezer bag and pound it out with a mallet or whatever you have to pound with. You want to end up with a rectangular piece of turkey meat usually about 10 inches by 8" inches.

Then smear the bread stuffing all over the breast leaving about an inch free on all sides. Next, roll the breast and stuffing like you would a jelly roll or cinnamon bun pastry, from the long side and tuck the ends in.  You should end up with a nice turkey roll about 3 inches in diameter.

Then, if you wish, and I highly recommend it, lay half strips of bacon along the length of the rolled turkey. Put it uncovered into a 350 degree oven for about 45 minutes or until a meat thermometer inserted at the centre reaches 165 degrees. Remove from the oven, cover loosely with tin foil and let rest for about 15 minutes before slicing.

Note: the breast will keep cooking for several minutes with latent heat after it is removed from the oven.

When you slice the meat, it will have a nice spiral of dressing within the meat.

Serve with a traditional gravy or cranberry sauce on the side or even without. As long as you don't overcook the turkey, it will be moist and not actually need a sauce. If there are any leftovers they are delicious served cold the next day.

Note: You can make your own dressing or use store bought if you prefer or are short of time.

2012 Thank Goodness for the End of the Holidays!

I don't want to sound like the Dickens character, Scrooge. So, let me say that I enjoy Christmas and New Year's holidays a lot. However, by the end of it all I am glad to be over them!
I enjoy the food, friendship and general festivities. Having lived in Manitoba for 19 years now I do, however have a small complaint.

Weddings, parties, Christmas, New Year's and celebrations of any kind always seem to include the requisite turkey dinner. Now don't get me wrong, I like turkey. But not every time I attend a dinner with more than 4 people!

Bring on the steaks, roast beef, pork, fish and chicken.

BEET BREAD PUDDING

One of my favourite foods of late summer are beets. Besides the traditional preserves of pickled beets and plain canned beets, here is a favourite recipe.

Beet Bread Pudding can be substituted as a stuffing and this year I cooked it as the dressing with a turkey dinner. The colour is wonderful although the picture is a rather poor reflection of that.

Ingredients:
cooked beets
bread, dried
onion
a bit of chicken stock
seasoning: salt, pepper, then it's up to you. In this version I used italian because that is what I had on hand. You could also use basil, savoury, marjoram etc.

I simply combine:
5 - 6 cups torn dry bread
2 cups chopped/diced cooked red beets
1/2 cup diced onion
1 or 2 eggs, slightly beaten
a bit of stock to moisten
seasoning to taste

Just mix it all and put in a greased baking dish (i used a loaf pan this time) and bake at 350 degrees for about 40 minutes

Where oh where is the summer?

Oh my gosh! Where did the summer go? Suddenly the thirty something has been replaced by about 5 degrees. Today we had rain, then hail and the sky was very black but with a beautiful rainbow this morning.

I haven't quite finished harvesting but not much to do, just dig the potatoes. All in all the garden did fairly well except for some reason the cucumbers just recently produced cucumbers. I enjoyed growing things even if there was not a lot of yield.

I am now so busy back at the school, teaching a home ec course and doing  the hot lunch program with the kids. So much work some days I just don't stop from the time I get there, around 7:30 am till I leave sometime after 4:00 or 5:00. Some days all I think about is food, food and more food. Kids are liking the food though, and enjoying being in the kitchen. That is very gratifying.

Wild Manitoba Blueberries

Monday, we were all hanging off the sides of our chairs melting from the sweltering, humid 36 degree celcius weather. Ice tea by the pitcher and moving as little as possible got most of us through it nicely.

Actually, I don't really mind the heat. I just remember those days of minus 40 and the north wind that January and February brings to Manitoba and a little heat is welcome.

 This morning had the feel of mid-October and it seemed that it might be a good time to check if the wild blueberries were ready for picking.


I invited a couple of girls ages 8 and 5 along for the excursion and they were both very excited to participate. One got so excited she spilled her breakfast cereal on the floor.

We bundled up in hoodies, toting bug spray just in case, and headed for the hills...sand hills that is.

After about a 15 minute drive we arrived at out first spot and eagerly climbed out of the van.

The pickings initially were sparse but the kids were still

 excited to find berries as this was their first berry-picking adventure. We tried a few spots and after half an hour we managed to cover the bottom of 3 margarine containers. It was time to move on. We drove to another spot close by and there were even less. Undaunted, we agreed to drive a little farther and try one more spot.

Ah, sweet success! Although we were probably a week or 10 days early for picking, we got enough to make blueberry pancakes for 4 and put a margarine container in the freezer.

We'll return in a week or 2 to try again. Anyone who has ever picked wild bush blueberries will know why they sell for $40 for a 4 litre (about a quart) ice cream pail. It takes a long time to fill a basket. Sometimes I make a blueberry syrup from my pickings. I have also used them in muffins, cake and this year I may try a version of my brandied cherries with the blueberries. However you choose to have them, they are wonderful!

Wild Manitoba Blueberries

Monday we were all hanging off the sides of our chairs sweltering in  humid 36 degree celcius heat. Personally, I didn't really mind the heat 'cause I just think of those minus 40 days in January and February where the north wind blows in off the river and the heat doesn't feel bad at all.

This morning the weather had reversed itself and it kind of felt like a day in mid-October. So, it seemed as though it might be a good day for picking wild blueberries.

I invited a couple of girls, ages 8 and 5 to go with me on the excursion. First time picking for both.

Wild Manitoba Blueberries

Feels Like Winter Woolies Time

Container Garden Update

Zuccinni almost ready to eat

The zuccinni plant and more

Mesculin mix did well with a bit of re-seeding

Both green and yellow beans have already been harvested. The purple were planted later and aren't ready yet