Tag: Food; recipes; cooking

As expensive as it was, I finally took the leap and purchased the long awaited goose. I will try just about any food at least once and if I try it and don’t like it, I will come home and cook it and see if I can make it taste better. However, for this goose adventure, I have never had it, but it was great.

The goose I purchased in the store was frozen, so either thaw in fridge or in cold water. Once thawed, remove excess fat and remove giblet. Giblets and neck can be made into a gravy.

I seasoned the inside and outside of the bird with seasoning salt, garlic and onion powder and black pepper. I stored it in the fridge over night.

The next day or when you are ready to bake it, place the bird on a rack in your baking pan. Like a duck, goose is a very oily bird, so cook it on a rack to let the oil drip down. Oven on 375 degrees F. I placed a onion, garlic cloves and carrot inside the cavity and then Bake goose, breast up until skin is brown, which doesn’t take long.

Now the skin maybe brown, but the goose is not done. Cover with foil and let the bird cook for 30-45 minutes. When you open it up, the legs will have relaxed away from the bird. Take the foil off and place goose under the broiler for a few short minutes to crisp up the skin.

The Goose is done and most sides pair well with this, but for me, I made some petite asparagus cooked on the stove in grapeseed oil and a mushroom and tomato saffron risotto.

Risotto I have made several times before so, the full recipe is somewhere on my blog, but here are the highlights.
Sautéed onions, garlic, crimini mushrooms and dice Roma tomatoes in olive oil until tomatoes breakdown. Seasoned with kosher salt and black pepper.

The plain risotto was made with chicken stock with saffron in it.

Add in the mushroom and tomatoes, mix.

Add in a handful of shaved Parmesan. Mix and serve hot.

I am a dark meat gal and if you like dark meat, Goose is the way to go. The flavor is unique, does not taste like chicken, but you will definitely know you are eating something that had feathers. I so loved this goose adventure. Until next time, Cook, Eat, and Enjoy!

I want to say Happy 2013 to everyone. I hope this year is better to you than last year.

I am still continuing to eat healthy this year as a continuation from last year. Because the result were so great and the process is easy and fairly painless, not to mention fun for me, I figured why not. I have lost over 35 pounds since I have changed my eating habits, so forward I continue. Don’t get me wrong, I am far from a health nut, and splurge on the things that I crave sometimes, but the majority of the time, I am sticking to what works for me, and that is portion control. Yes, I still eat meat and ice cream and such when I desire, but everything in moderation.

So the first meal I want to share with you for 2013 is: Red and Black Bean Soup. Here’s what you will need:

1 16oz bag dried black beans- sort and rinse
1 16oz bag dried red beans- sort and rinse
1-2 green bell pepper roughly diced
1-2 large white or yellow onion diced
1-2 leeks washed and sliced
4-6 Roma tomatoes diced
6-8 cloves of garlic diced
Cooked brown rice (does not have to be fresh made, can be leftover)
Kosher salt
Dried red chili
Dried basil
Dried parsley
Olive or grapeseed oil

This takes a few hours but it is simple. Grab a large stock pot and add 4 tablespoons of olive oil. Let it get hot and then add onions and garlic. Sauté onion and garlic until they become aromatic, about 3-5 minutes.

Add in both beans and mix together

Added water to the mixture, fill to 3/4 from the lip of the pot

Season with kosher salt, 2 dried chili, 2 tablespoons of dried basil and dried parsley

Mix and let come to a rolling boil then turn down and let boil for about 1 and half hours or until the beans are soften, but not quite done

When the beans start to soften, but aren’t quite done as mentioned before, added in leeks, tomatoes and green bell pepper. Additionally, taste the liquid and add extra seasoning as you desired

Let the beans boil for another hour or until the beans are tender.

You can eat this alone or if you are looking for this soup to be more filling, add a little brown rice to the bottom of your serving bowl or eating bowl

then added beans and broth on top

Mix together and eat hot. This lasted my family several days and is great on a cold or rainy day, or any day… So you have your fiber, soup and multiple veggies, and because the beans with the rice is so hardy, you really don’t need meat. Until next time, cook, eat and enjoy!