Apricot and Toasted Almond Stuffing - Servings: 12
Recipe by eVitamins - Save 20%-70% on top name Health products!
Ingredients
1 cup (240mL) brandy
1/2 cup (75g) dried apricots, diced (10 apricot halves)
2 tsp (10mL) vegetable oil
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
3 cloves garlic, minced
5 cups (560g) stuffing cubes, (cubed dried white bread)
1 1/2 cups (360mL) chicken or vegetable broth
1/2 cup (65g) toasted almonds, sliced
1/2 cup (75g) dried cranberries
1 egg, beaten
1/2 tsp (1g) thyme
1/4 tsp (1g) freshly ground black pepper
Directions
Preheat oven to 350°F (175°C).
Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a 2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and bake for 45 minutes or until thoroughly heated.
Nutrition Facts - Calories: 311,,Total Fat: 6g, Calories from fat: 20%, Protein: 8g, Carbohydrate: 45g, Cholesterol: 16mg, Sodium: 906mg
Fresh Fruit and Custard Tart - Serves 6
Recipe by eVitamins - Save 20%-70% on top name Health products!
Ingredients
2–4 cups (260–520g) of ripe, fresh fruit to use for topping the tart.
Custard:
One 10-inch (25cm) tart-shell
1 3/4 cups (420mL) vanilla-flavored soy drink
4 egg yolks
1/4 cup (50g) fruit sweetener
1/4 cup (30g) cornstarch
Yellow glaze:
1 cup (340g) unsweetened apricot jam
1/4 cup (60mL) water
Directions -
Place soy drink in a heavy bottom saucepan over medium heat and let simmer.
Whip yolks, sweetener and cornstarch with an electric mixer until fluffy. With mixer at low speed, pour 1/2 cup (120mL) of hot soy drink into the mixture.
Pour yolk mixture into remaining soy drink on stove, whisking constantly. Raise heat and use both whisk and rubber spatula to keep the custard free of lumps as it comes to a boil.
Reduce heat and simmer custard for 5 minutes, stirring constantly. Immediately pour hot custard into a bowl; directly cover its surface with plastic wrap. Refrigerate until thoroughly chilled.
To make the glaze:
In a small pan bring the jam and water to a full boil. Lower heat and simmer for 5 minutes. Strain the mixture through a sieve. Use while still hot.
To assemble the tart:
Brush the inside of the baked and cooled tart-shell with hot yellow glaze. Let the glaze cool 5 minutes before smoothing custard in bottom of the tart-shell.
Arrange fruit in concentric circles over the custard working from the outside towards the center. Place the fruit in overlapping layers or close together so that as little of the custard shows through as possible.
Brush remaining hot glaze over fruit for shine and to hold fruit in place.
Chill the tart for at least 1 hour before serving.
Turkey Breast with Herbed Apricot Glaze - Serves 12
Recipe by eVitamins - Save 20%-70% on top name Health products!
Ingredients
7 pounds (3.2kg) turkey breast, uncooked, thawed
3 Tbsp (65g) apricot preserves
1 tsp (2g) cumin
1 tsp (2g) dry mustard
1 tsp (2g) sage
1/2 tsp (1g) thyme
1/2 tsp (3g) salt
Vegetable oil spray
Directions -
Preheat oven to 325°F (165°C).
Rinse turkey breast with cold water and pat dry with a paper towel. Trim excess fat. Starting at the neck cavity, loosen skin from the breast by inserting fingers, gently pushing between skin and meat. Combine the apricot preserves, cumin, mustard, sage, thyme, and salt, forming a sticky paste. Rub the paste under and over the skin. Place turkey in a roasting pan or shallow baking dish coated with vegetable oil spray.
Bake for approximately 2 1/2–3 hours or until thermometer registers 180°F (85°C). Remove turkey from oven an let stand 10 minutes before carving. Discard skin.
Nutrition Facts: Calories: 308, Total Fat: 2g, Calories from fat: 5%, Protein: 65g, Carbohydrate: 3g, Cholesterol: 164mg, Sodium: 221mg
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