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This week I have been testing a few of my Thanksgiving favorites that I will be sharing with you. For the turkey, we always seem to fight over the white meat in our house, so I decided this year to make turkey breast only, not the whole turkey. The new garlic and fresh herb turkey breast cooked in the slow cooker is so moist and incredibly flavorful, and believe it or not it is easy! You can make it year round and have your slow cooker do most of the work for you. In my slow cooker I can even make the gravy after the turkey is done in the same pot.
Isn't it funny how you actually crave things that are in season? (Okay, that doesn't count for my chocolate cravings!) I am craving butternut squash, roasted brussel sprouts, apples, clementines and other seasonal favorites. It is healthiest to eat fresh vegetables when they are in season, and even healthier when they are organic and locally grown.
When you want to prepare produce that is not generally in season, frozen is your next best choice. Frozen fruits and veggies are picked and frozen immediately and generally at the harvesting site. This means that they are loaded with nutrients and are better for you than food that has been transported and sitting in trucks, planes and warehouses for weeks.
Keep checking the Delicious and Kosher website this week as I will be posting additional Thanksgiving recipes for you!
Warm regards,
Karen
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Save Money and Time While Enjoying Delicious Meals With Your Family and Friends
This website is your kosher treasure map that will teach the beginner to advanced home cook how to plan and cook meals that your family and friends will cherish for years to come.
That burning question that each of us and our kids ask each day, "What's for dinner,?" will now finally be answered in a stress-free way that will bring your family closer together and save you a lot of time and money.
Karen's recipes are focused on fresh foods that are much healthier for you while being tasty and satisfying, without deprivation. Of course, that includes occasional treats and authentic dishes.
The tips and tricks that you will learn will be invaluable .
Karen will be creating videos and recipes that invite you into her kitchen to learn and have fun together! |
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Karen is a stay- at- home mother of five and an entrepreneur who has had a passion for cooking since childhood.? For Karen cooking is like a sixth sense, much like those with an ear for music can pick up and play an instrument without knowing the notes? The inspiration of her mother's and grandparents' creative and talented cooking helped form the foundation for her passion for cooking. |
From the first falafel she tasted from an Israeli cook, to the lessons from gourmet Italian home cooks and restaurant chefs, to days spent learning from her friend's mom about Hong Kong cuisine, to trips to Chinatown and living in Israel, to mastering the art of Persian cooking after marrying her Iranian husband, to lessons from gourmet Moroccan friends in Boca Raton, Karen lives and learns from every culture and is excited to share that wisdom with you.
Karen and her family decided to live an observant modern orthodox Jewish lifestyle 15 years ago. She now transforms her favorite American and international non-kosher dishes into delicious kosher fare.
After college she served in the Israel Defense Forces, married, and now devotes her life to her family, friends, faith, and love of cooking while running a thriving health and wellness business from home. Karen has taught kosher cooking classes for the past 10 years in Boca Raton with her friends, Lauren Bakst, a gourmet cook, and Lowil Stoller, a pastry chef.
Karen's recipes were featured at a dinner honoring the best chefs of the capital district hosted by the Marriot Hotel in Albany, New York. She has catered affairs up to 350 people including the Maimonides Medical Society annual dinner for over 100 Physicians at the Albany Medical Center Hospital.
She is presently working on her upcoming book, Delicious and Kosher, and is founder of the Delicious and Kosher website. |
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This week I recommend the awesome new Breville slow cooker! I recommended it last week, but I have used it twice since then, once for Chamin (Cholent prepared Sephardic style), and once for our scrumptious slow-cooked fresh herb and garlic turkey breast.
Each time I use this slow cooker I fall in love a little bit more and think of even more ways that my new "toy" can help save me time and effort in the kitchen and more time with my family!
It stands out among slow cookers, and if you are a kitchenware enthusiast like I am, you will notice the difference the first time that you use it.
Buy here: http://astore.amazon.com/deliandkosh-20/detail/B002OT03FC
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Garlic Herb Slow Cooker Turkey Breast*
In our house we fight over the white meat! Making a turkey used to be a stressful undertaking until I figured out that we all love the breast! I have found several ways to make a turkey breast that all yield moist and flavorful meat every single time! Don't make turkey breast just for Thanksgiving, make it year round with a lot less effort. The slow cooker is really a chef's best friend, especially if that chef is a busy mom or dad!
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1-6 pound (more or less) whole turkey breast, on the bone with skin, rinsed and patted dry
1/4 cup extra virgin olive oil plus more for browning the turkey breast
1 cup dry wine
1 cup homemade or store bought chicken or vegetable broth
1 handful fresh sage leaves, minced
1 handful fresh rosemary sprigs, finely minced
coarse sea salt or kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon paprika
2 teaspoons garlic powder
3 tablespoons fresh garlic, finely chopped
4 celery stalks
1 medium onion, rinsed, trimmed and cut in half
4 carrots, scrubbed clean and ends removed
1 large handful of crimini mushrooms, halved
1 whole head of garlic, skin intact, rinsed and cut length-wise
1 apple cored and cut into half
handful of mixed rosemary, thyme and sage springs
1-2 tablespoons of natural chicken bouillon powder
Preheat the slow cooker to a low setting.
Line the bottom of the slow cooker with the carrots, onions and celery stalks forming a "veggie" roasting rack. Add the broth and the wine to the slow cooker.
Make a paste with the olive oil, salt, pepper, paprika, garlic powder, rosemary and sage. Spread under the skin and all over the outside of the turkey breast.
In a large pan or Dutch oven over low- medium heat ,brown the seasoned turkey breast in the olive oil, turning to brown all sides gradually until the skin is a nice golden color, being careful not too burn the herb and garlic seasoning.
Place the turkey skin side down with apple pieces and halved garlic on top Cover the slow cooker and cook on low for 7-8 hours or until a meat thermometer reads at least 165 degrees. It is crucial that you use a meat thermometer so you don't overcook the turkey, making a perfectly cooked, moist turkey.
Remove from the crock pot and place on a cutting board covered with foil until ready to carve, waiting at least 15-20 minutes before carving to ensure a moist turkey!
To make a quick gravy:
After you have removed the turkey from the slow cooker, strain the juices from the pan, discarding the herbs, garlic, onion and apples, reserving the veggies to serve with the turkey.
In a medium size pot, melt 2 tablespoons of Earth Balance and 1 tablespoon of olive oil over medium heat, slowly whisking in 6 tablespoons of flour until it is golden in color.
Whisk in pan juices/drippings and ½ cup white wine and apprx. 1 ½ - 2 cups of chicken or veggie broth. Continue whisking until mixture is thickened to desired consistency. Season to taste and serve immediately.
Serves: 8-10
* Meat
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PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
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Newsletter and Delicious and Kosher.com are written by Karen Abir and the staff of Delicious and Kosher.com. If you have any questions or comments, please send them to: 
