Tag Archives: recipe

3 Must Eat Leftover Turkey Ideas

Enjoy Healthy Leftovers

Leftover TurkeyHot or Cold Turkey Sandwich
Make this delicious leftover sandwich for lunch or dinner. Simply grab a healthy whole wheat bread, slap on some light mayo, stuffing, sliced turkey and cranberry sauce. To serve hot, try open-faced and top with gravy. Then plan time to burn some energy (calories) by taking a  brisk 45 minute walk.

Festive Curried Turkey Salad
Mix up a batch of tasty turkey salad and toss on a salad, a slice of French bread or roll up in a wrap. Simply add together in a bowl, 1/8 cup mayonnaise, 2 tablespoons chutney, 3 to 4 teaspoons curry powder to taste, 1/4 cup chopped celery, 1/3 cup cranberry sauce, 1 tablespoon chopped green onion, 2 tablespoons chopped pecans or cashews, 1 1/2 cups diced turkey. Make extra and you’ll have ready-made meals for days to come.

Hot Turkey Omelet
Whip up a healthy and savory Thanksgiving omelet any time of day. Whisk 3 eggs per omelet (cook each one separately), pour into heated and oiled pan, and  cook until you can lift edges with a spatula. Add pulled apart turkey, leftover stuffing and a drizzle or two or three or more of gravy. Let cook for another minute or two, then flip and let cook for another minute. Slide the omelet onto a plate, fold over and add a dollop of cranberry sauce on top. Eat with a tall glass of cranberry juice.

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GIRLFRIEND SANDWICH: Tray of Yumminess!

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Points of Love! Making your girlfriend a treat like the Girlfriend Sandwich is likely to earn you brownie points. Anything else you do for her will be icing on the cake that is your love. Show her you care By … Continue reading

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BOYFRIEND SANDWICH: Bagel Yumminess

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I love this sandwich! It’s a sandwich fit for anyone who is really hungry for something delicious, healthy and big. Build One In Minutes! To make this mondo man sandwich, just follow the instructions in the video and use the … Continue reading

COOKING: Pizza from Scratch at Home

Rustic Free-form Pizza

How to Make PizzaThis is really good pizza, partly due to Cat’s “secrets.” One is the crust, which is a very soft yeast dough made with hard winter wheat – ie, bread flour. This allows it to stretch nice and thin and bake into a chewy, crusty crust.

At any time, refer to the video to watch COOKING: Freeform Pizza from Scratch at Home.

Another secret is to roll the dough out in polenta, which makes it extra crusty and chewy and also absorbs some of the liquid that inevitably gathers on the top as it is baked.

Another secret is to evaporate as much liquid as possible from the vegetables and sauce ahead of time – saute the mushrooms, evaporate the sauce to half its volume, and if you use fresh tomatoes, remove all the seeds and juices.

Yet another secret is to bake the crusts all by themselves for about 2-3 minutes before adding toppings. This also keeps the top crust from getting soggy. If you have a pizza stone, the pizza will be at its very best, but you can get a great crust with a hot oven anyway

Equipment

  • Cuisinart with basic metal blade
  • Thin metal pans (not insulated) for baking pizza
  • Oven that reaches at 500 degrees if possible
  • Rolling pin (not absolutely necessary)

Sauce

How to Make Pizza from Scratch

Choose a spaghetti sauce you like (about 20-24 ounces) and spread in a flat casserole and place in 275 degree oven for about an hour to evaporate about half the liquid. This intensifies the flavors and makes a a more stable pizza surface.

Crust

  • 3 cups flour
  • 1 teaspoon dry yeast (fast-acting is fine)
  • 1 teaspoon sugar
  • ½ cup water at about baby-bottle temperature, in a 1-cup or larger container.
  • 2 cups hot water (like really hot bath water)
  • About ½ cup dry polenta (for rolling out the crust)

Directions

Stir sugar into water until it dissolves, then add yeast and stir.  It will clump; don’t worry. Let sit for about 5 minues.  When you return, it will have dissolved and the liquid will be foamy. (If not, your yeast was too old and you cannot proceed. Go to the store and buy fresh yeast.)

Place flour in Cuisinart bowl with blade already inserted and  turn on. Add salt. Pulse for a few moments to mix in salt. Leave motor running and quickly pour in yeasty liquid, and then begin adding more hot water slowly until the dough begins to clump and gather itself into one mass (some smaller pieces will remain loose). Remove top and stick finger in dough to see if it is really soft. Your goal is to keep mixing and adding water until the dough sticks to your finger and stretches up with you, like in the video. If you add too much water, you can add more flour until it is right.

Oil a large bowl and put the dough inside. Rotate the dough to coat the other side and then cover the bowl and set in warm place to let rise for about an hour. When it has doubled in size, it’s ready.  If you want to wait longer, you can let it rise another half hour, but beat it down first.

Toppings

Choose from the following:

  • Grated cheeses (we used pepper jack, very sharp cheddar, and Parmesan)
  • Diced marinated artichoke hearts, drained
  • Capers, rinsed and drained
  • Chopped fresh basil
  • Chopped onions (we used red onions and green onions)
  • Ham or other meats, diced
  • Sun-dried tomatoes in olive oil, drained and chopped
  • Olives
  • Red or green pepper, chopped
  • Mushrooms, chopped (if you like, saute them first with some garlic to remove much of the liquid)

rolling and stretching the crust

Be generous with the polenta; it will keep the dough from sticking to the surface and your hands. It will be thin, but will rise and become wonderful in the oven. Keep the edges thicker than the middle. Place on unoiled pans and let rise, uncovered, for about ten minutes. Turn over on to 500 degrees or as close that as you can come.

Bake crusts for about 2-3 minutes, until they rise and puff and begin to brown just a very little bit.  Remove; they will subside and flatten.

Spread tomato sauce over crusts, adding a thin amount to the edges for flavor. Add fresh basil next if using it, then everything else, finishing with cheese. Place in oven again, and bake for 5-8 minutes, or until you decide it is done.

This recipe is enough to feed 6-8 people.

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Egg Subsitutes During the Recall

This is not a good time to own an omelet restaurant, or to be planning a brunch with assorted egg dishes. But like a vegan, it is a good time to try cooking with an egg substitute. Egg Substitutes Bananas … Continue reading

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WITH MY SISTER CAT: Hummacado (Avocado Hummus)

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meet My sister In this video, my sister Cat and I, along with our mom, invent  Hummacado (avocado Hummus). Watch WITH MY SISTER CAT: Hummacado (Avocado Hummus). As promised, here’s the Hummacado recipe from the video. Hummacado 1 can garbanzos, … Continue reading

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TWICE THE DRINKING: Half the Calories

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Bartending on RoundTV Diana shares one of her favorite bodybuilding diet tricks so that you can drink along with your friends and family at parties or other festive occasions, all while getting less calories. To go along with this refreshing … Continue reading

DIET & EXERCISE TRICK: Snack Mix & Burn More Fat

New on RoundTV

In this video, Diana mixes up healthy snacks that you can store for a long lasting or fresh ready-to-eat treat. Then you’ll hear the latest on what to eat or not eat before you work out. On top of that you’ll become privy to an easy way to raise your metabolism so you can burn fat 24/7.

Thumbs Up for the Obamas

As far as our handsome president goes, he works out every morning in his fancy White House gym and basket ball court — and so does the very fit and attractive Michelle. They don’t know it, but they follow many Round diet and exercise tricks. RoundTV gives a huge thumbs up to our healthy first couple!

Watch DIET & EXERCISE TRICK: Snack Mix & Burn More Fat.

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COOKING: Vegan Gluten-Free Pad Thai

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Delicious, Easy & Savory Enjoy this yummy recipe you can make at home and eat like you are in a Thai restaurant. Watch the Video on RoundTV to see how to prepare and cook this tasty Thai dish. Ingredients 1/2 … Continue reading

PART 3: A Day of Healthy Healthy Eating

New on RoundTV

This is the third video in the 3 part series, A Day of Healthy Eating. This last video shows you a tasty Round dinner, Hamburger Eggplant Circles on Confetti, fit for a cold and stormy night — all while being good for you and of course made out of a variety of delicious and colorful Round foods.

Note: This dinner video was shot during my previous life, like breakfast, while lunch came from my new life, since I lost my lunch video in the move and had to re-shoot it.

View PART 3: A Day of Healthy Healthy Eating.

Go to RoundTV to see all the entire healthy eating day and other videos.

Dinner Recipe

Hamburger Eggplant Circles on Confetti

This is so simple that you barely need a recipe!

  • Broil or BBQ a hamburger. One for each person
  • Broil or BBQ a sliced (into circles) eggplant. Lightly brush the eggplant circles with Extra Virgin olive oil and sprinkle with your favorite spice like garlic salt or thyme. One eggplant will feed two people.
  • Cut an artichoke in half and boil it for 30 minutes. 1/2 for each person.
  • Mix together 2 tablespoons of mayonnaise with 1/2 teaspoon of Dijon mustard and a squeeze of lemon juice. 1 tablespoon for each person.
  • Cut Radicchio and Napa cabbage into confetti-like strips, and mix together in a bowl. Cut as much as you like, this is great filler and you will learn to love how you can stretch out any meal with this confetti combination.

Plate Your Meal

On a plate, place a heaping handful of the confetti mixture. Top with 2 or 3 (depending on how big they are) eggplant circles, and then top that with the hamburger. Place half an artichoke on a small plate with a side of the mustard dip in a tiny dish. You may also want an empty dish for the leaves as you eat your artichoke. Serve with ice water, and add some lemon juice for extra flavor.

You will notice that the hot eggplant circles and hamburger wilt the cabbage and make it taste warm and homey. In the summertime, you can BBQ the hamburger and eggplant circles, then stack it on a bun with the cabbage mixture — and a wide smear of the mustard dip. It may seem different, but what have you got to lose trying it?