Twisted Turkey Veggie Curry*

Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.

Ingredients – poached turkey

1 Tbsp neutral vegetable  oil (I prefer safflower oil)

1 small onion, chopped

2 cloves garlic

2 lbs turkey breast meat (can use chicken), de-boned & skin removed. Cut turkey meat into palm sized pieces

1 carton chicken stock, salt free

 

Curry sauce:

1 Tbsp neutral vegetable oil

2 Tbsp Twisted Curry Seasoning Blend

1 medium onion, chopped

12 cherry tomatoes halved or 4 roma tomatoes coarsely chopped

1 can coconut milk

1 sweet potato peeled and cut in 1 inch cubes  (I recommend pre-cooking the sweet potato in the microwave for about 2-3 minutes first, to get to the finish line faster. )

handful fresh green beans, 1 inch slices

 

Method, Turkey:

In a stockpot or dutch oven, heat oil and sauté onion & garlic until soft… a few minutes. Add stock and bring to a boil. Add the turkey; return to boil then reduce heat to simmer, and poach for 15 minutes. When turkey is cooked through, remove from heat and shred turkey with your fingers or two forks.

Method, Curry Sauce:

In a deep skillet over medium heat, heat oil. Add Twisted Curry seasoning and sauté a few minutes until the fragrance is released and the spices have come alive. Add onion and tomatoes, stir a few more minutes until onion begins to soften and tomatoes have released some juice. Stir in shredded turkey and stir until well seasoned.  Add coconut milk, sweet potato and green beans and stir until everything is golden and lovely. Reduce heat, cover and let simmer for 20 minutes or until vegetables are fork tender and the meat has taken on the curry flavour.

Serve over chopped spinach for a delicious, satisfying, grain free meal OR serve over rice or with naan bread.

* This dish is Whole 30 compliant without rice or bread.

THROW IN ANY VEGETABLES YOU WANT! Use CHICKEN if you prefer… there are no rules 🙂 Really good on a cold and blustery night.

 

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Zesty Lime Chili Chayote Squash

Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world.  I discovered them in Vietnam where they’re called Su Su. The mild flavoured flesh is similar in texture to a raw apple, with a slightly starchier bite. They hold their shape well when sautéed, are good raw and are a nice addition to a stew, soup or salad. I like them raw, with a squeeze of lime and sprinkle of chili. Try this  recipe… I would recommend a half chayote per person for a good sized side dish. It’s nutritious and healthy; 1 good sized chayote has only 39 calories, 9 grams of carbohydrates, has 3.5 grams of fibre and a quarter of your day’s recommended Vitamin C intake. Yum!

Ingredients:

1 large chayote squash

1 small onion

1 small clove garlic

1 tsp Twisted Gourmet Zesty Lime & Chili Salt

1Tbsp neutral flavoured oil (safflower is my preference)

 

Method:

Slice onion thinly. Mince small garlic clove. Wash & halve chayote. Remove heart, half again lengthwise then cut into 1/2 inch slices.

In a wok, heat oil over medium heat and add onions. Let soften, then add garlic. Saute for a few minutes or until onions are becoming translucent. Add Zesty Lime & Chili salt, then chayote squash. Stir to coat squash in oil & salt.

Cook over medium heat for 15-25 minutes or until onions have begun to carmelize, squash is nicely browned at the edges & tender. Do not cook over higher heat or onions will fry and garlic will burn. This is a nice slow sauté, to get the lovely sweetness out of the onion & the squash.

Delicious as a side dish.

 

 

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Lemon Dill Brussels Sprouts

Lemon Dill Brussels Sprouts

Ingredients

1 lb Brussels sprouts

3/4 tsp The Twisted Gourmet Lemon Dill Salt

Juice of 1/2 lemon

1 Tbsp lemon zest

1 tbsp vegetable oil

1 small garlic clove, sliced thinly

Freshly ground black pepper

1-2 Tbsp water

 

Method

Wash, dry and slice sprouts

Toss with salt, add freshly squeezed lemon juice & zest. Allow to rest for 1-2 hours.

Peel and slice garlic clove. Heat oil in wok over medium high heat, add garlic. Do not brown garlic, but allow the flavour to infuse the oil. Add sprouts and any liquid in bowl. Stir-fry at medium high heat until sprouts are nicely browned & slightly softened. Squeeze a bit of lemon juice over top as you cook. Add 1 Tbsp water to pan and steam fry for another minute or so. If sprouts still very undercooked, repeat water/steam fry once more.

Top with fresh black pepper & serve.

 

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Twisted Italian Salad Dressing

Ingredients:

6 Tbsp olive oil

2 Tbsp white wine vinegar OR balsamic vinegar

1 clove garlic, crushed

1 shallot, finely chopped

1 Tbsp Twisted Gourmet Italian Spice Blend

1 tsp Dijon mustard

2 Tbsp fresh lemon juice

1-2 tsp honey

1/2 tsp crushed chilis (optional)

Method:

Combine all ingredients in a small food processor or jar. Allow to sit a few minutes so flavours can blend. Cover with lid and process briefly or shake til well blended. Use on any salad or on steamed or sautéed vegetables.

 

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Southern Gentleman Pulled Pork

INGREDIENTS:
3 lbs pork picnic shoulder roast
1.5 Tbsp Twisted Gourmet Southern Gentleman Spice Blend

1 medium sized yellow onion, chopped roughly
1-2 large cloves garlic, finely chopped

1/2 cup ketchup
1 cup hickory bbq sauce
1/3 cup apple cider vinegar
1/3 cup dark molasses
1/4 cup packed brown sugar
1 Tbsp Worcestershire sauce
1 *chipotle pepper packed in adobo sauce (or 1 Tbsp **chipotle sauce)
1/4 – 1/3 cup water as needed

METHOD:

Add chopped onion & garlic to bottom of slow cooker.

Rinse pork roast & pat dry. Trim excess visible fat. Rub roast all over with Southern Gentleman spice blend. Place atop the chopped onion & garlic in crock pot.

In a small bowl, combine ketchup, bbq sauce, vinegar, molasses, brown sugar, Worcestershire sauce & *chipotle pepper or **sauce. Mix and pour over pork. Spread the sauce around to coat the pork thoroughly. Add a bit of water if needed to cover meat, stir in.

Cover crock pot with lid and cook on high for 4-5 hours or on low for 8-9 hours. When meat is thoroughly tender, remove lid and turn heat to high.

Remove pork to platter from crockpot & shred using two forks. While shredding, stir sauce occasionally as it reduces a bit. Add shredded pork back to crock pot and stir to thoroughly mix with sauce.

Serve on fresh buns with grated sharp cheddar and an ice cold beer, use in tacos or create a next level breakfast burrito!

*I use one stewed chipotle from a small can of chipotles in Adobo sauce. I freeze the rest in small containers and use them as I need them.

**I use La Costena canned Chipotle Peppers in Adobo Sauce (OR President’s Choice chipotle sauce).

pork shoulder   pulled pork potion     pulled pork sandwich pulled pork sandwich

//

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Twisted 7 Sticky Drumsticks

 

Ingredients

1/s cup honey, warmed

1 teaspoon Twisted 7 Asian Spice Blend

1 garlic clove, crushed

1 tablespoon fresh ginger, minced

1 tablespoon orange juice

1 tablespoon soy sauce (I used sodium reduced)

16 chicken drumsticks (skin on or removed as you prefer)

1 tablespoon sesame seeds

Green onions, for garnish

Method: Preheat oven to 400

Combine all ingredients except drumsticks & sesame seeds.

Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.

Serves 6-8

Twisted 7 sticky drumsticks ingredients    twisted 7 sticky drumsticks pic

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Crispy Skillet Potatoes

Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.

 

Preheat oven to 375

INGREDIENTS: (serves 2 as a side dish)

2 scrubbed medium red potatoes

2 tsp Twisted Gourmet Wild Yukon Sage & Cranberry Poultry Blend

butter (1/4 cup)

1 medium onion, chopped

1 stalk celery, chopped

 

METHOD:

Using a spiralizer, spiral cut potatoes into a bowl. Blot with paper towel to remove as much water as you can. (if you don’t have a spiralizer, grate the spuds and blot dry)

In an oven-proof saucepan, melt butter. Saute onion & celery until beginning to soften. Add seasoning blend and potato spirals. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.

Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.

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Twisted 7 Maple Roasted Butternut Squash

7 spice maple roasted squash

7 spice roasted maple butternut squash

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Southern Gentleman Roasted Chicken Breasts

SG chicken

Southern Gentleman Spice Blend is my top seller, and for good reason. This terrific mixture is full of flavour, complex and delicious. There are lots of ways to use Southern Gentleman, but one of my favourites follows:

Ingredients:

6 Bone in skinless chicken breasts (of course you can use boneless, skin on, chicken thighs, chicken legs, wings, a whole chicken…)

1-2 tbsp Safflower oil (I use President’s Choice Organic…any neutral flavoured oil will do)

1/4 cup Twisted Gourmet Southern Gentleman Spice Blend

 

Method 1: High tech… seriously (not!)

Preheat oven to 375

Add oil to roasting pan, casserole dish, whatever you plan to use for the chicken.

Sprinkle Southern Gentleman Spice Rub over the oil in the pan.

Mush chicken around in the oil/spice mixture ’til coated.

Turn breast side up and place in oven for 30-35 minutes or until juices run clear when poked.

Remove from oven, cover with foil for a few minutes to rest.

Bam.

You can get fancy and toss in a few wedged onions or carrots if you wish.

 

Method 2: You can also sear the chicken first on the stovetop if you wish  (this is a good method with skin ON breasts)

Heat the pan, add 1 tbsp oil to pan

Add 1-2 tbsp oil and the Twisted Gourmet Southern Gentleman spice mixture to a bowl, mush the chicken in the bowl ’til covered.

*Add chicken to pan, allowing room to turn pieces.

Sear, breast side down. let sizzle for several minutes without turning; get a nice crust on the chicken then turn it once you can easily slice a flipper under the meat.

Cover & toss it in the oven to finish for 25-30 minutes or until juices run clear.

southern gentleman roast chicken You can also use your favourite Roasted Chicken recipe with this delicious spice blend… rub it all over, and inside the cavity then roast as you ordinarily would. Perfect!

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The Twisted Gourmet’s Hot Buttered Rum

Hot buttered rum recipe

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