recipes from Kara...
Turkey Tarragon Pasta
month's recipe contained the fresh herb tarragon.
I decided to share
this Turkey Tarragon Pasta Salad recipe to offer another means of using fresh tarragon.
No one wants to buy a fresh herb for one recipe and then be left wondering how to
use the remainder.
I came across this recipe in a publication from
the Turkey Farmers of Ontario.
2 tbsp. mayonnaise
2 tbsp. white
wine vinegar (or rice vinegar)
1 tbsp. olive oil
1 tbsp. lemon
1 tbsp. fresh tarragon (or 1 tsp. dried), finely chopped
2 1/2 cups cooked rotini pasta
2 cups cooked turkey
(or chicken) breast, cut in cubes
1/2 cup green onion
1/4 cup celery
1/4 cup fresh parsley
- In a small bowl, whisk together mayonnaise, vinegar, oil, lemon juice and tarragon. Set aside.
- In a large bowl, combine pasta, turkey, green onion, celery and parsley.
- Drizzle dressing
over pasta and toss to coat well.
- Cover and refrigerate for 2 hours or until well chilled.
...a simple and unique twist to good old fashioned carrots,
using the fresh herb tarragon.
The remaining tarragon can be used to make a
scrumptious tarragon salad dressing. See below the carrot recipe.
6 medium carrots, sliced in rounds 1/4 inch thick 2 tablespoons butter or margarine3/4
tablespoon fresh tarragon, chopped2
teaspoons balsamic vinegar
1/2 teaspoon honey (white
sugar can also be used)Ground black pepper, to taste
Cook carrots in boiling water
until tender and then drain. Cover and keep warm on low heat.
Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
Place carrots in a serving dish, pour butter mixture over them and toss.
Add pepper and serve.
- Blend the following ingredients in a food processor or using a hand-held immersion
- Great served over a mixed green salad.
3 tbsp. Apple Cider Vinegar (or Rice Wine Vinegar)
1 tbsp. Lemon Juice
1/2 cup (125 ml) Olive oil
3 tbsp. (30-45
ml) fresh Tarragon, chopped
1 tbsp. Honey
Black pepper, to taste
Soy Sauce Substitute
- Even "Light" soy sauces
contains significant amounts of sodium.
- This recipe offers an alternative to soy sauce
without the sodium.
- Don't worry about the small amount of molasses in the recipe.
Despite molasses being high in potassium, the tiny amount used contributes very little potassium.
- It doesn't taste exactly like the "real thing" but provides a tasty substitute.
1/3 cup sodium reduced beef broth
1/3 cup red wine vinegar
1 Tbsp molasses
¼ tsp ground ginger
½ tsp garlic powder
of black pepper
1 ¼ cup water
- Combine all Soy Sauce Substitute ingredients in saucepan and boil gently uncovered
for 5 – 10 minutes until mixture is reduced to 1 ½ cups (i.e., reduced by approximately 25%).
- Store in refrigerator.
- Stir or shake before using.
Soy Sauce Substitute gives the “umami” taste that dishes usually get with real soy sauce added,
but without the sodium. "Umami" is a Japanese word for "savory" or "meaty".
Angel Food Cake
YIELD: 12 servings
1 1/2 cups (375
ml) Egg Whites (Be sure to shake container well if using commerically packaged egg whites.)
1 tsp (5 ml) Cream of Tartar
1 tsp (5 ml) Vanilla Extract
1/4 tsp (1 ml) salt
1 1/2 cups (375 ml) granulated sugar
1 cup (250 ml) cake or pastry flour
oven to 350°F (180°C).
- Combine egg whites with cream of tartar, vanilla
and salt in a large bowl. Beat using an electric mixer, on high speed until foamy.
- Slowly add 3/4 cup of the sugar, beating constantly, until mixture holds stiff peaks.
- Stir flour with remaining sugar in a separate bowl.
- Gently fold
one quarter of the flour-sugar mixture into the egg white mixture. Repeat 3 times.
- Spoon the batter into an ungreased, 10" (4 Litre) tube pan - ideally one with a removable bottom.
- Bake for 40-45 minutes or until pale golden in colour and cake springs back when touched lightly.
- Turn pan upside down on a cookie rack. Cool completely.
with your favourite fruit or dessert topping: berry coulis, fresh berries, and/or 15-30 ml (1-2 tbsp) whipped
NUTRIENT ANALYSIS per serving:
Carbohydrate 36 g
Fibre 0.4 g
Fat 0.3 g
Potassium 97 mg
Sodium 103 mg
Rosemary Dijon Pork Tenderloin
Yield: 4 servings,
approximately 3 oz. each (cooked)
1 Pork Tenderloin (approximately 450 g)
Black pepper, as desired
2 Tbsp. mustard (I suggest Dijon mustard but you can also use French's mustard.)
Fresh rosemary, approx. 5 sprigs
Vegetable oil or spray, for greasing baking tray
oven to 400°F (200°C).
- Line a baking tray (cookie sheet) with aluminum foil.
- Lightly grease tray with vegetable oil or cooking spray.
- Pat the pork dry with paper
towel and place in the centre of the baking tray.
- Lightly sprinkle black pepper over pork tenderloin.
- Coat the top of the tenderloin and part way
down the sides of tenderloin with a light spread of mustard.
- Remove rosemary needles from stems. Sprinkle
rosemary all over pork.
- Roast in centre of oven approximately 25-30 minutes, or until a thermometer inserted into the thickest part of the
tenderloin reads 155°F (68°C).
- Let meat stand for 3-4 minutes.
- Slice and serve.
SUGGESTED SERVING: with white rice or couscous and a side vegetable.
NUTRIENT ANALYSIS per serving (approx. 3 oz. cooked):
Carbohydrate 0.7 g
2.9 g (0.8 g saturated)