Thanksgiving-ish Meal
the meal
I got a free 7 pound turkey breast from my supermarket. So I made it this week with some new side dishes I hadn't made before. I made a BBQ turkey breast, herb-roasted squash and leeks, and quinoa with orange and cranberries. They were all delish.
The recipes all came from the October/November 2007 issue of Cooking Pleasures.
Herb-Roasted Squash and Leeks
Fresh thyme, marjoram, or sage are equally delicious substitutes for the rosemary.
2 1/2 lb. butternut squash, peeled, seeded, cubed (1 1/2 inches) (6 cups)
4 large leeks, sliced
3 Tbsp fresh rosemary leaves
1 tsp coarse salt
1 tsp pepper
1/4 cup olive oil
1. Heat oven to 400 degrees. Combine all ingredients except olive oil in a large bowl. Toss with oil; spread on large rimmed baking sheet.
2. Bake 25 to 30 minutes or until vegetables are tender and slightly browned, stirring occasionally.
8 (3/4 cup) servings
Per Serving: 130 cal, 7 g total fat (1 g sat fat), 1.5 g protein, 17.5 g carb, 0 mg chol, 210 mg sod, 2.5 g fiber
Quinoa with Orange and Cranberries
1 Tbsp olive oil
1/2 cup sliced green onions
1 tsp curry powder
2 cups vegetable or chicken broth
1 cup quinoa, rinsed, drained
1/2 tsp salt, divided
2 cups shredded carrots (about 3)
1/3 cup dried cranberries, chopped
1 medium orange, peeled, cut into 1/2 inch pieces
1 tsp grated orange peel
2 Tbsp fresh parsley
1. Heat oil in medium saucepan over medium heat until hot. Cook onions 2 minutes or until wilted but not browned. Add curry powder, cook and stir 30 seconds. Add broth, quinoa, and 1/4 tsp salt. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbs and quinoa is translucent.
2. Meanwhile, combine carrots, cranberries, orange, orange peel and remaining 1/4 tsp salt in medium bowl. Carefully stir mixture into quinoa, cover and let stand 3 minutes. Sprinkle with parsley.
6 (1 cup) servings
Per Serving: 180 cal, 4 g total fat (.5 g sat fat), 4.5 g protein, 33 g carb, 0 mg chol, 320 mg sod, 4 g fiber
For the BBQ turkey breast I poked some holes in it with a fork. Then I rubbed it with olive oil, then some garlic powder, salt, and pepper. Finally poured some BBQ sauce over it. Roasted it for about 2 1/2 hours in a 350 degree oven.
roasted squash
quinoa