Maple Rosemary Sous-Vide Turkey
Winter has arrived in Summit County. We have been getting feet on feet of snow! I am struggling to keep my plants alive in my little apartment. As for my eating habits, I am in winter-mode full swing. There have been a lot of potatoes and winter squash in my life. In the spirit of Thanksgiving, I wanted to share a delicious Turkey recipe with all of you. I have been eating turkey quite a bit for the last few weeks, but somehow am still not sick of it! I have been playing around with my new SousVide Supreme also and have some delicious creations to share with you over the next few weeks.
Spaghetti Squash Cake w/ Cream Cheese Glaze + GIVEAWAY! (closed)
September 27, 2011
I feel like I am constantly hearing about new products and health facts. First they say artificial sweeteners are better for you, then they say they will give you diseases. They say don’t eat this, then they realize you should. It is hard to keep up sometimes. One of my main issues is whether to use real butter, margarine, olive oil, or something else. I recently learned about cooking with coconut oil, and am really excited that I did! Coconut oil has saturated fats, BUT they are actually a good kind of saturated fat. Coconut oil contains lots of antioxidants, helps the body absorb important nutrients and minerals, eliminates harmful bacteria, and fights the signs of aging. It can be substituted for fats in recipes, such as butter, olive oil, etc. If you are substituting it for butter, I would suggest using about 3/4 cup coconut oil for every 1 cup butter.
