EASY ROAST TURKEY
WITH SKINNY GRAVY
Turkey:
1 whole turkey
Extra-virgin olive oil
Salt and pepper to taste
1 apple, cut into 1-inch cubes
1 onion with peel, cut into 8 pieces
1 carrot, unpeeled, cut into 1-inch chunks
1 sprig of fresh rosemary
1 handful of fresh parsley (with stems)
3 cups white wine
Gravy:
Pan drippings (if any) or 1 Tbsp. extra-virgin
olive oil, 1 cup of boiling water and one beef bouil-
lon cube mixed together
2 cups chicken or turkey broth
3 Tbsp. cornstarch
½ cup white wine, optional
Salt and ground black or white pepper to taste
Preheat the oven to 400˚F. Pull the neck and giblets
out of the cavity and place around the turkey.
Dry the turkey with paper towels, then season
inside and out with salt and pepper. Fill the turkey
with the apples, onion, carrot and herbs.
Place breast-side up in a roasting pan (or dispos-
able aluminum pan) and brush with oil. Roast for 20
minutes.
Reduce heat to 325˚F., pour white wine around the
turkey, tent with foil and roast for about 15 minutes
per pound (less for smaller birds, under 12 pounds).
Baste with collected juices in the pan every 30 min-
utes.
About 30 minutes before you finish cooking,
remove the foil and roast until the meat at the thigh
registers 165˚F. Let rest while you make the gravy.
Note: The turkey need not be served hot. Warm
or room temperature (not cold) turkey is fine. The
gravy, however, must be hot.
Make the gravy: After your turkey is made, transfer
turkey to a platter or another pan to rest. Pour pan
drippings into a large measuring cup and let chill for
30 minutes. The fat and drippings will separate and
the fat will congeal. Skim off as much fat as possible
and discard (there will still be some fat in the drip-
pings for making gravy).
Place the drippings in a medium saucepan over
medium-high heat. Add the broth and wine, if using,
and bring to a boil.
Place cornstarch in a small bowl and add about 1⁄3
cup of the hot liquid. Stir until the cornstarch is dis-
solved.
Whisk the cornstarch mixture into the hot liquid.
Bring to a boil again, whisking until the mixture is
slightly thickened. Reduce heat immediately. Add salt
and pepper to taste. Keep warm until ready to use.
Makes 3-4 cups of gravy.
Note: If you boil the cornstarch too long, the gravy
will become thin again. Repeat the cornstarch pro-
cess if the sauce is too thin.
ROAST SWEET POTATOES WITH
POACHED GINGER, SCALLIONS,
FRESH MINT AND SRIRACHA
No oil makes this recipe super skinny.
3 large sweet potatoes (about 2 pounds),
unpeeled
2 Tbsp. fresh, peeled minced gingerroot
2 tsp. minced garlic
1 cup water
1 cup chopped scallions, white and green parts
(plus more scallions as garnish)
Kosher or sea salt to taste
Fresh ground pepper to taste
½ cup fresh chopped mint leaves
3 Tbsp. fresh lime juice
Sriracha or your favorite hot sauce, to taste
Preheat the oven to 375˚F. Line one or two large,
rimmed baking sheets with parchment. Set aside.
Cut the sweet potatoes into ⅓-inch slices and arrange
them on the baking sheet (do not overlap). Cook the
potatoes for about 15-20 minutes, until just cooked
through.
While the potatoes are cooking, combine the gin-
ger, garlic, scallions and water in a medium skillet.
Bring to a boil over medium-heat and cook until the
water is evaporated.
When the potatoes are cooked, arrange on a serv-
ing dish, overlapping the slices. Season to taste with
salt and pepper. Top with the ginger scallion mixture.
Sprinkle mint leaves and lime juice and dot (spar-
ingly) with sriracha. Makes 6-8 servings.
TAHINI ROASTED GREEN BEANS
WITH ONIONS
Sesame seeds (and tahini) are rich in phosphorus,
lecithin, magnesium, potassium and iron.
1½ lb. thin green beans (haricot verts), stem-
ends trimmed
1 cup slivered red or Bermuda onion
¼ cup tahini paste
3 Tbsp. fresh lemon juice
3 Tbsp. Water
1 tsp. minced garlic
Preheat oven to 425˚F.
Combine beans and onions in a medium bowl.
Whisk together tahini, lemon juice, water and gar-
lic in a small bowl.
And the mixture to the green beans and toss well.
Arrange on a rimmed baking sheet and cook for
12-15 minutes until the beans are charred slightly.
Season to taste with salt and pepper. Serve hot warm,
or at room temperature. Makes 6 servings.
ORANGE WILD RICE
2 Tbsp. extra-virgin olive oil
½ cup chopped onions
Sea salt and ground pepper to taste
1½ cups wild rice or wild rice blend
4 cups water
½ cup dried fruits, such as golden raisins, cher-
ries or cranberries
½ cup toasted nuts, such as pecans, walnuts or
almonds
¼ fresh chopped parsley
1 tbsp. grated orange zest
Heat oil in a medium saucepan. add the onions
and saute until lightly golden.
Place rice and water in a large saucepan. Bring to a
boil over high heat. Reduce heat to simmer and cook
for 30-40 minutes until the rice is just tender. Add
the onions and the remaining ingredients and toss to
combine. Salt and pepper to taste. Serve hot, warm or
at room temperature. Makes 6 servings.
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