As I type this title with one hand, I am thinking, how do I manage?
Pretty well, for a bird with a broken wing.
A couple of weeks ago, while camping in Alberta with our daughters, I
was running down a hilly hiking trail that I should have been walking
down and did a “shoulder plant,” breaking my shoulder. We learn lessons
as we go, and believe me, from our easy chair, I have lots of time for
reflection – weeks, to be exact.
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I am thankful this accident happened after I had spent the previous two
days camping, sailing and boating with most of my extended family. We
camped at the South Saskatchewan River landing, and boated and hiked up
to the sand castles, waded in the tiny rapids of Swift Current Creek,
and stopped to buy an ice cream cone at Beaver Flats. Another highlight
for me was sitting around the campfire in the rain, which we’ve waited
for all year on our farm.
On these two short trips, I enjoyed rediscovering my fire-making
capabilities from Girl Guide camp years ago. I love campfires, and
enjoy food cooked around a campfire. One recipe I discovered recently
is this seasoning that is great on potatoes and other vegetables
wrapped in tinfoil and cooked over an open fire, on a barbecue, or in
the oven.
Spud seasoning
1 tablespoon onion 15 mL
powder
1 tablespoon paprika 15 mL
11/2 teaspoons salt 7 mL
1 teaspoon oregano 5 mL
leaves, crumbled
1 teaspoon thyme 5 mL
leaves, crumbled
1/2 teaspoon cumin 2 mL
1/2 teaspoon dry mustard 2 mL
1/2 teaspoon freshly 2 mL
ground pepper
1/4 teaspoon cayenne 1 mL
pepper
1/4 teaspoon garlic 1 mL
powder
Combine all ingredients. Store in an airtight container in a cool dry
place. Yield: 1/4 cup (50 mL).
Cut potatoes as desired and lightly coat with oil. Sprinkle potatoes
with this seasoning. Use one tablespoon (15 mL) for every five cups
(1.25 L) prepared vegetables.
Source: Let the Flames Begin, ATCO Blue Flame Kitchens, 10035-105
Street, Edmonton. This book may be purchased by calling the order desk
toll-free at 800-840-3393. Visit the website at
www.atcoblueflamekitchen.com.
Turkey on the barbecue
Turkey is an excellent source of protein and is a leader in the lean
meat class. Roasted turkey, white meat only, has 2.3 grams of fat and
146 calories per 100 g serving. Turkey is a good source of niacin and
phosphorous.
- Marinate turkey breasts with low calorie Italian salad dressing, and
barbecue.
- Spread your favourite barbecue sauce on turkey wings or drumsticks
and barbecue.
- Barbecue ground turkey burgers and top with your favourite fixings.
Hawaiian turkey burger
1 pound ground turkey 500 g
1 egg
1/4 cup pineapple juice 50 mL
1/2 cup bread crumbs 125 mL
2 tablespoons barbecue 25 mL
sauce
1 teaspoon ground ginger 5 mL
4 pineapple rings
4 green pepper rings
4 hamburger buns
Combine first six ingredients in a large bowl. Mix thoroughly. Form
into four patties. Over medium coals, grill burgers five minutes per
side, or until no pink remains. Top each burger with one pineapple
slice and one green pepper ring.
For more recipes visit www.turkey.mb.ca and click to join the
recipe-of-the-month club to have recipes and tips e-mailed to you, or
call the Manitoba Turkey Producers recipe request line, 204-934-1860.
Poultry jerky
Dear TEAM: I am looking for sausage and jerky recipes for chicken and
turkey. – K.D., Moose Jaw, Sask.
Dear K.D.: On the worldwide web, I found these two recipes that I hope
are what you are looking for.
Turkey jerky
1 pound turkey breast, 500 g
boned and skinned
1 tablespoon salt 15 mL
1/2 cup water 125 mL
2 tablespoons brown 30 mL
sugar, firmly packed
2 garlic cloves, pressed
or minced or 1/4 teaspoon
(1 mL) garlic powder
1/2 small onion, minced or
1/4 teaspoon (1 mL) onion
powder
1 teaspoon pepper 5 mL
1/2 teaspoon liquid 2 mL
smoke
nonstick cooking spray
Rinse meat and pat dry. Pull off and discard fat and connective tissue.
To make meat easier to slice, freeze it until it feels firm, but not
hard. Cut turkey into 1/8-1/4 inch (3 to 6 mm) thick slices. Cut breast
piece across the grain.
In a bowl, stir together salt, water, brown sugar, garlic, onion,
pepper and liquid smoke. Add turkey and mix well. Cover and chill at
least one hour or up to 24 hours. The meat will absorb most of the
liquid. Depending on drying method, evenly coat dehydrator racks, (you
need three, each about 10 x 13 inches (25 x 33 cm) or metal racks (to
cover a 10 x 15 inch (25 x 38 cm) baking pan with nonstick cooking
spray.
Lift turkey strips from liquid, shaking off excess, and lay strips
close together, but not overlapping, on racks.
In a dehydrator: Arrange trays as manufacturer directs and dry at
140 F (60 C), until a cool piece of jerky cracks and breaks when bent,
about five hours.
In an oven: Set at 150-200 F (65-100 C) and place pan on centre rack.
Prop door open about two inches (five cm). Dry until a piece of jerky
cracks and breaks when bent, about three to five hours.
Let jerky cool on racks, then remove. Serve or store in airtight
containers in a cool, dry place up to three weeks, in the refrigerator
up to four months, or longer in the freezer. Makes about seven ounces
(198 g).
As a variation, try teriyaki turkey jerky: Prepare turkey jerky as
above, omitting salt and water. Add 1/4 cup (50 mL) soy sauce and two
teaspoons (10 mL) worcestershire sauce.
Source: http://www.melborponsti.com/jerky/jerky098.shtml.
Turkey sausage
1/4 cup brandy 50 mL
1 tablespoon chopped 15 mL
fresh thyme or 1 teaspoon (5 mL) dried thyme
1/2 teaspoon ground 2 mL
cloves
1/4 cup finely minced 50 mL
onion
1/2 teaspoon ground 2 mL
white pepper
1/2 teaspoon salt 2 mL
4 ounces bacon 125 g
11/2 pounds ground 750 g
turkey
6 egg whites
2 feet sausage casings 61 cm
Combine brandy, thyme, cloves, onion, pepper and salt in a small
saucepan and place over medium heat. Cook three minutes, then scrape
into the bowl of a food processor. Add the bacon and puree until
smooth. Place the mixture in a mixing bowl, add the ground turkey and
egg whites and mix well. Stuff the mixture into casings or form into
patties. Grill or cook sausages and serve immediately. Note: For this
sausage, the turkey should be two parts dark meat to one part white
meat. Ground turkey from the supermarket works well in this
recipe.Yield: Six servings.
Source:
http://recipes.alastra.com/preserving-meats/turkey-sausage03.html.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of
four columnists comprising Team Resources. Send correspondence in care
of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4.
