GTHL Web Only PDF
GTHL Web Only PDF
GTHL Web Only PDF
GREAT TASTE
H E A L T H Y L I V I N G
ISSUE ONE
W W W. G R A N N Y S . C A W W W. T U R K E Y. M B. C A
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www.grannys.ca Grannys Poultry Cooperative Ltd. 750 Pandora Avenue East Winnipeg, MB R2C 4G5
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In this issue:
3 4 6 8 11 12 15 16 19 20 23 24 27 28 30 33
Message from our Chef and Dietitian The Basics of Slow Cooking Pulled Turkey Turkey Cacciatore Turkey Drumstick Cassoulet Frozen Stuffed Turkey Breast Roast Gluten-Free Turkey Meatloaf Turkey Spaghetti Meat Sauce Turkey Chili White Bean Turkey Chili Moroccan Turkey Tagine Turkey Osso Bucco Curried Turkey Thighs Shopping Lists Money Saving Coupons Behind the Scenes
Photography Chronic Creative Editor Barbara Chabai Design Fawkes Advertising Marketing Wendy Harrisko Grannys Poultry Cooperative Krista Pratt Manitoba Turkey Producers
GREAT TASTE
H E A L T H Y L I V I N G
ISSUE ONE
CEO Grannys Poultry Cooperative Craig Evans General Manager Manitoba Turkey Producers Helga Wheddon Publisher Grannys Poultry Cooperative Manitoba Turkey Producers Chef Jason Wortzman Grannys Poultry Cooperative Dietitian Vanda Racciatti Grannys Poultry Cooperative
2012 Grannys Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publication shall be copied or stored in any retrieval system without the prior written permission of the copyright owner.
How it Works
Most slow cookers consist of a stoneware crock with a tight-fitting glass lid. The crock fits inside a metal housing unit that contains the electric heating element. When plugged in, the element heats up, creating a vacuum inside the covered crock. This slowly cooks the food inside.
Less Evaporation
Remember that there is no evaporation with slow cooking, therefore liquid amounts will not decrease over time. In fact, many slow cooking recipes call for less liquid to be added because of the extra water that comes out of meat and vegetables during the cooking process.
...More Seasoning
Many slow cooker recipes call for more seasoning than would be typically required in a stovetop recipe. This is because of the longer cooking time and the additional liquid that accumulates during the process.
Veggie Tale
Vegetables should be cut or chopped roughly the same size and placed in the bottom of the slow cooker. This is because vegetables cook more slowly than meats inside the moist heat.
Holding Temperature
To ensure reliable food safety, the hold setting on your slow cooker should ensure contents stay at or above 60C (140F).
Probing heat
Many of todays slow cookers come with a thermometer probe, which acts like a third setting. It takes the guesswork out of slow cooking when cooking a large cut of meat or making a recipe that requires food to reach a certain temperature.
Skim sauce
Pulled Turkey
Pulled Turkey
Prep time 15 minutes Cooking time 5.5 hours Serves 10-12 2.5 kg 2 tbsp|30 ml 1 1/2 cup|375 ml 2 tbsp|30 ml 1/4 cup|65 ml 2 tbsp|30 ml 1/4 tsp|1.25 ml 1/4 tsp|1.25 ml 1 2 tsp|10 ml 1/2 cup|125 ml 1-540 ml can 3 tbsp|45 ml Grannys turkey thighs and/or drumsticks, bonein, skin removed vegetable oil onion, finely chopped garlic, finely chopped mild paprika smoked paprika cloves, ground black pepper, ground bay leaf sea salt cider vinegar low sodium whole tomatoes maple syrup
1. Heat oil in a skillet and brown the onion and garlic. 2. Add both types of paprika, cloves, pepper, bay leaf, salt, cider vinegar and maple syrup. Bring to a simmer. 3. Drain tomatoes, remove seeds and puree in a food processor. Add to the skillet. 4. Place turkey into slow cooker then add all ingredients from skillet and mix well. 5. Place lid on slow cooker then cook on low setting for 6 hours. 6. Let cool, then skim fat off surface. Remove the turkey pieces from the slow cooker and pull the cooked meat off the bones by using two forks to shred it. Discard the bones. Mix the meat back in with the sauce and re-warm before serving. (See inset) 7. Serve on a crusty bun. Recipe courtesy of Chef Jason Wortzman
Sodium 220 mg
Turkey Cacciatore
Prep time 15 minutes Cooking time 5 hours Serves 4-6 1.5 kg To taste 2 tbsp|30 ml 1 cup|250 ml 1 cup|250 ml cup|125 ml 2 tbsp|30 ml cup|125 ml 1-796 mL can 2 tsp|10 ml 1 tsp|5 ml 1 1 tbsp|30 ml Grannys turkey thighs, bonein, skin removed sea salt & freshly ground black pepper olive oil onion, diced carrot, coarsely chopped celery, coarsely chopped garlic, finely chopped dry, medium-bodied red wine whole San Marzano Italian tomatoes or low sodium whole tomatoes mild paprika fresh rosemary bay leaf fresh lemon juice
1. Heat a large casserole to medium-high. Remove skin from thighs. Season turkey thighs with salt and pepper. In a pan, saut turkey thighs in olive oil until golden brown and then place in slow cooker. 2. Using the same pan, saut onions, carrots, celery and garlic in olive oil until lightly coloured. 3. Add wine, using a spoon to stir while scraping the brown bits on the bottom of the pot (this is called deglazing and will add richness to the flavour) and simmer for 5 minutes. 4. Drain tomatoes, remove seeds and chop. 5. Add tomatoes, rosemary, bay leaf and lemon juice to the pan and return to a simmer for 5 minutes. 6. Add tomato mixture to slow cooker, stir and set on low for 5 hours. 7. Serve with pasta tossed with butter and parmesan cheese, or rice. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Turkey Thighs coupon, visit page 30!
Carbs 6 g
Sodium 200 mg
Fat 6g
San Marzano tomatoes can be found in Italian specialty stores and should be labeled Product of Italy.
Turkey Cacciatore
At a cost of less than $3.00 per serving, this dish wont put a big dent in your grocery budget.
Page 6&7: Pulled Turkey
1. Brown drumsticks in a deep frying pan over medium high heat, then place into slow cooker. 2. Saut onion and garlic until translucent. 3. Add red wine, simmer for 5 minutes and scrape the bottom of the pan. 4. Drain tomatoes. Chop and add to pan. 5. Add stock, beans and seasoning, then stir. 6. Add tomato and bean mixture to slow cooker and cook on low for 5.5 hours. 7. Set on high for 20 minutes and stir in Swiss chard or spinach. 8. Serve with mashed potatoes or fresh cooked pasta and parmesan cheese. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Turkey Drumsticks coupon, visit page 30!
Carbs 9 g
Sodium 390 mg
1. Microwave potatoes on high for 4.5 minutes. Place in bottom of a 6-7 quart slow cooker. 2. Microwave carrots on high for 2.5 minutes, add to cooker. 3. Mix in stock, salt and pepper. 4. Remove the roast from plastic bag; do not remove netting. Place the roast on its side on top of the vegetables in the slow cooker. 5. Mix paprika with coriander and rosemary and sprinkle over roast. 6. Cook on high setting for 5.5 hours. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Stuffed Turkey Breast Roast coupon, visit page 32!
Carbs 20 g
Sodium 530 mg
Fat 6g
This convenient, ready-to-cook roast is an everyday meal option for busy folks.
Page 6&7: Pulled Turkey Page 12&13: Stuffed frozen bone-in ready to cook roast
Turkey Meatloaf Line with parchment paper Trim excess parchment Spread glaze over meatloaf Lift out of cooker using parchment
Glaze
1/2 -150 ml can 2 tbsp|30 ml 1/2 tsp|2.5 ml 1 tbsp|15 ml 1 1/2 tsp|7.5 ml 1/4 tsp|1.25 ml
1. Heat oil in a pan and lightly brown onions. Add garlic. 2. Add cornmeal and stock; bring to a simmer, then cool. 3. In a bowl, mix the cooled cornmeal with egg white, turkey and seasoning. 4. Place a large piece of parchment paper into a 6-quart slow cooker so that it overlaps the sides and both ends. This will make it easier to lift out the cooked meatloaf. (See inset) 5. Form the turkey mixture into a loaf in the bottom of the cooker. (See inset) 6. Trim excess parchment with scissors, leaving enough on each end to make handles for easier lifting. (See inset) 7. Mix together glaze and then spread it over the top of the meatloaf. 8. Place lid on slow cooker. Cook on low setting for 4 hours. 9. Lift loaf out of cooker with end of parchment. Drain excess juice. (See inset) 10. Transfer loaf to a platter and serve. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Ground Turkey Thighs coupon, visit page 31!
Sodium 400 mg
1. Heat half of the oil in a skillet and brown turkey then transfer it to slow cooker. 2. Add remaining oil, onion, carrot, celery and garlic to skillet and lightly brown. 3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. 4. Add herbs and spices and then transfer to slow cooker. 5. Place lid on slow cooker then cook on low setting for 6 hours. 6. Serve with your favourite pasta and fresh parmesan cheese (cooked separately). Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/125 g Calories Protein Carbs 80 7 g 5 g GREAT TASTE, HEALTHY LIVING 16
Sodium 125 mg
Fat 3.5 g
This lighter turkey version of Bolognese sauce can be served with any pasta or used as filling for lasagna or cannelloni.
Pulled Turkey
This recipe, like most slow cooker recipes, can be made in large batches and frozen.
Page 6&7: Pulled Turkey
Turkey Chili
Turkey Chili
Prep time 15 minutes Cooking time 4 hours Serves 6 2 x 450 g packages 2 tbsp|30 ml 1/2 cup|125 ml 1/2 cup|125 ml 1 1 tbsp|15 ml 2-796 ml cans 1-540 ml can 2 tsp|10 ml 2 tsp|10 ml 2 tbsp|30 ml 1 tsp|5 ml 1 tsp|5 ml 2 tsp|10 ml Grannys ground turkey - breast or thigh meat olive oil onion, finely diced celery, finely diced red pepper, diced garlic, finely chopped low sodium whole tomatoes, drained and pureed black beans, drained and rinsed ground cumin ground coriander seed mild paprika dried chili flakes (add more for extra heat) dried oregano sea salt
1. Heat oil in a large pan and lightly brown turkey, onions, celery and red peppers, then add garlic. 2. Add tomatoes, and black beans. 3. Transfer to slow cooker with all other ingredients. 4. Place lid on slow cooker then cook on low setting for 4 hours. 5. Serve chili with your favourite Mexican condiments like grated cheese, sour cream and salsa. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Ground Turkey coupon, visit page 31!
Sodium 340 mg
1. Heat oil in a pan, lightly brown turkey and onions and then add garlic. 2. Add green chilies, tomatoes, kidney beans, chipotle peppers and salt. Stir together until well blended and then carefully transfer contents of the pan into the slow cooker. 3. Place lid on slow cooker then cook on low setting for 4 hours. 4. Serve chili with topped with cilantro, avocado and green onion. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Turkey Thighs coupon, visit page 30!
SERVING: 5.5 oz/160 g Calories Protein Carbs 140 12 g 9 g GREAT TASTE, HEALTHY LIVING 20
Sodium 330 mg
Fat 6g
1. Heat oil in a skillet and brown thighs then transfer them to slow cooker. 2. Add onion, garlic, pepper and carrot to skillet and lightly brown. 3. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. 4. Add spices and then transfer to slow cooker. 5. Add chick peas to slow cooker. 6. Place lid on slow cooker then cook on low setting for 5 hours. 7. Stir in zucchini and set to high for 30 minutes or until zucchini is tender. 8. Serve with steamed couscous or rice. Recipe courtesy of Chef Jason Wortzman
Carbs 10 g
Sodium 300 mg
1. Season turkey pieces with salt, then coat with flour. 2. Heat oil in a skillet and brown drumsticks on all sides. Transfer to slow cooker. 3. Add onion, carrot, celery and garlic to skillet and lightly brown then add to slow cooker. 4. Add wine to skillet and scrape the bottom clean with a spoon while the wine simmers. 5. Drain tomatoes. Puree them in a food processor and then add to the skillet along with stock. 6. Add herbs, spices and orange zest, then transfer to slow cooker. 7. Place lid on slow cooker then cook on low setting for 5 hours. 8. Top each portion with 1 tsp of Orange Gremolata (see inset) and serve with saffron-scented rice, polenta or mashed potatoes. Recipe courtesy of Chef Jason Wortzman
SERVING: 4.5 oz/130 g Calories Protein Carbs 120 11 g 7 g GREAT TASTE, HEALTHY LIVING 24
Sodium 350 mg
Fat 4.5 g
Searing and slow braising of a cross-section leg cut produces a tender and flavourful dish.
Page 6&7: Pulled Turkey
Orange Gremolata
2 tbsp|30 ml 1 tsp|5 ml 2 tbsp|30 ml 1 tsp|5 ml tsp|2.5 ml orange zest garlic, minced fresh Italian parsley, chopped olive oil sea salt freshly ground black pepper
Combine all ingredients and chill for 1-2 hours before serving.
Make your own curry powder using dry roasted spices in a heavy skillet.
Page 6&7: Pulled Turkey
1. Heat oil over medium-low heat in a large pot and brown the onions slowly, stirring until they turn golden brown. 2. Add garlic, ginger and all spices and seasoning. Continue to stir for about 5 minutes. 3. Remove skin from the turkey thighs and add to pot. 4. Add coconut milk. 5. Drain tomatoes, puree in a food processor, and then add to the pot. 6. Transfer all ingredients from pot to the slow cooker. 7. Place lid on slow cooker then cook on low setting for 5 hours. 8. Mix corn starch with 3 tablespoons of cold water, then carefully stir into curry. 9. Stir in spinach and set to high for 30 minutes. 10. Serve with steamed basmati rice, naan bread and chutney. Recipe courtesy of Chef Jason Wortzman
For a money saving Grannys Turkey Thighs coupon, visit page 30!
Sodium 230 mg
Shopping Lists:
Pantry Essentials:
Vegetable oil, olive oil, black pepper, sea salt, garlic, mild paprika, cloves, bay leaf, ground coriander seed, dried ground rosemary, oregano, basil, cumin, dried chili flakes, cinnamon, dried chilies, curry powder, eggs, brown sugar, all-purpose flour, homemade turkey or chicken stock.
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Only a few quick minutes are needed to prepare the ingredients for your slow cooker, yet doing a photo shoot for a food magazine about slow cooking requires much more time and patience. Typically, it takes an eight-hour day to photograph four or five recipes from start to finish. Each dish is meticulously prepared in-studio by our chef before it is composed by a professional food stylist. In the meantime, the proper table setting, lighting, and angles are chosen by the photographer and creative director to capture the essence of each plate of food, ensuring it looks as delectable as it smells and tastes.
Next issue:
GREAT GRILLING RECIPES
ENJOY EASY COOKING IN THE GREAT OUTDOORS!
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GREAT TASTE
H E A L T H Y L I V I N G
N T A R Y C O M P L I M E
W W W. G R A N N Y S . C A W W W. T U R K E Y. M B. C A
1.5 kg Grannys Turkey pieces; skin-on bone-in thighs, drumsticks and/or boneless skinless breast 1 tbsp|15 ml Dijon mustard 1 tbsp|15 ml extra virgin olive oil 1 tsp |5 ml balsamic vinegar 3 tbsp|45 ml fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped 1 tbsp|15 ml garlic, finely chopped 1 tbsp|15 ml shallot, finely chopped 1/2 tsp|2.5 ml sea salt 1/4 tsp|1.25 ml fresh ground pepper
Turkey Burrito
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