Family Chow Hall

Turkey is so hard to perfect because we generally only cook one or maybe two each year. By the time Thanksgiving rolls around again, we don’t remember how we prepared the darn thing or if it was good or not. Everyone seems to have a different memory, too, which doesn’t help, and we end up saying things like… “It was really juicy the year Sam was learning to talk… How did we make it that year?”

The first year I was responsible for the turkey, (it was just my hubby and kids) living in the south was a novelty so we decided to grill the turkey. That was a mistake because I had no idea how to cut up the darn thing and it took so long to cook that the outside was black before the meat was done. Never again.

For the next couple of years, I made your run-of-the-mill roasted turkey. It’s good but I always, even as a kid, thought that turkey breast was too dry but the dark meat was too greasy.

Two years ago, I became more determined and started researching methods for juicy turkeys. I specifically remember roasting it upside down (breast down) and then turning it over for the last hour so the breast would still get nice and brown. This turned out VERY juicy and tender, because the juice from the dark meat drips through the breast while it roasts. However, flipping a 15+ pound turkey while it is hot is no easy task.

Last year, I bought an injector. I made a very savory, buttery, seasoned broth and injected it into our bird multiple times. I was briefly able to imagine what a nurse’s life must be like. Surely, I thought, this would be the best turkey yet. NOT. The injected turkey seemed just as dry to me as any other roasted turkey from my past.

Maybe I am too finicky, but I believe this is how good, even great, cooks are made.

Tonight I am brining my turkey. I frequently brine pork tenderloin and am always amazed at the difference. The meat always comes out tender and flavorful, even when I grill it a little too long.

After a minimum of research, I have decided to brine this bird (a 17 pounder this year - we love leftovers) in a solution of 1 c. salt, 5 quarts water, and 1 c. brown sugar. More of the same solution if I need more liquid to cover the bird. Everything I have read and heard tells me that this is the way to the perfect bird. Fortunately, I have a very large stockpot that I use when canning and when cooking corn on the cob. This is where I will brine the turkey, and since it has already occupied a large portion of my fridge for the last several days, it shouldn’t be a problem to find a place to put it.

I’ll take photos when it’s done and post them. Enjoy your Thanksgiving, no matter how you cook your turkey!

Ravioli soup — A scrumptious treat and a change from ordinary spaghetti or labor-intensive lasagne.

You get the best of both worlds with this dish - all the flavor of making it yourself… Plus the ease of pulling something prepared out of the freezer.

Frozen pasta is delicious and cooks within minutes. Tortellini, Pierogies, even egg noodles are all superb frozen pastas.

The sauce for this dish takes a small amount of effort, but it’s worth it. If you’re not into making your own sauce, pick up a jar of Ragu (or whatever).

And while you prepare it, you can imagine yours is the big, happy, food-passing, finger-licking, cheek-kissing Italian family you see on Olive Garden commercials. So your daydreams may burst the second you all sit down together at the table… hey - you had fun imagining it, right?

Garlic Bread is the preferred side for this dish, but a good salad would be a healthier choice.

Italian Ravioli Soup
serves 8-10 / prep. time: 20 minutes

1 pkg. frozen ravioli (cheese or meat filling, whichever you prefer)
1 lb. bulk sausage - it can be Italian, plain, or garlic
1/2 c. finely chopped onion
1 can diced tomatoes
1 6oz. can tomato paste
1 can chicken broth
1 can V-8
3/4 c. water
1 t. minced garlic
1 t. parsley
3/4 t. basil
1/2 t. salt
1/4 t. pepper
1 t. sugar
Parmesan cheese for topping

Well, that ingredient list looks kinda long, but most of it is just the flavorings for the sauce. If you’re taking the easy way out, buy a jar of your favorite spaghetti sauce and add a can of chicken broth. If you’re making the sauce from scratch, dump the tomatoes, paste, chicken broth, water, V-8, the herbs and flavorings in a medium stockpot and set the heat on low.

In a skillet, brown the sausage and onion together. If it’s a bit on the greasy side, drain it before proceeding. Next I usually let the sausage cool and then run it through my chopper. I do this because sausage tends to be rather sticky and wants to stay together in large clumps. I prefer it fine, so into the chopper it goes. After that, I can dump it into my bubbly aromatic tomato sauce.

Finally, in an even bigger stockpot bring some water to a boil for the ravioli. Check the package for exact amount required, but it should be plenty. Follow the directions for cooking the noodles - it’s usually just a few minutes in boiling water. Then you will drain the ravioli and add it to the sauce, or vice versa depending on how big your stockpot is.

Now your soup is done — ladel it up and sprinkle a bit of Parmesan cheese on top. Enjoy!

In response to a news item I read this morning, I am re-posting an article from nearly two years ago.

Here’s the article: Low Potassium linked to High Blood Pressure

And below you can read my thoughts on high blood pressure and its link to potassium:

I DON’T have high blood pressure. Really. I’ve never gotten a high reading, every single time it’s been checked (even during pregnancies) it’s been fine and dandy. So, I have no reason whatsoever to be concerned about my blood pressure. Right?

Wrong! Almost every one in my family seems to be pre-disposed to high blood pressure. Grandparents, parents, etc. So, should I wait until some doctor says, “Oh, by the way, your blood pressure is high and we’re going to have to put you on some medication for it.” No thanks. Instead of waiting for that unhappy day, I’m going to do a little research and see if I can’t delay my fate with high blood pressure and the meds required to control it.

This is the very beginning of a new brainwave of healthcare coming to be known as nutrigenomics. Find out what diseases and illnesses, genetically, you are predisposed towards and how to battle them with diet and exercise. Prevention is the key here. And individualism. Everyone’s wired differently. My husband may have IBS, and can’t handle too much fiber in his diet, but I need more of it.

In my research this week, I discovered the DASH diet. This diet is specifically designed (and it’s been researched) to lower blood pressure. To read more about the Dash Diet, click here.Or here. Or here.

Apparently, some people are born with a salt-sensitivity that eventually leads to high blood pressure. Because of my family history, I have to assume I am in that category, even though my blood pressure remains in a good zone. Now, besides eating a generally healthier diet, I am going to cut back on the salt and add potassium-rich foods, plus more calcium and magnesium.

The first foods to come to my mind when I think of potassium are bananas and sweet potatoes.

I actually prefer sweet potatoes boiled until soft and eaten with butter, salt, and pepper. For variety, I’ve been searching for other ways to prepare sweet potatoes. Following are four sites I found with a large selection:

Louisiana Sweet Potato Commission
North Carolina Sweet Potato Commission
All Recipes
Recipe Zaar

Sorry no recipe today. I’m going to try out one of these sweet potato recipes.

Eat Well to Live Better