Prep2eat

October 10, 2014

New Cookbook – UniChef

Filed under: Cook, Food — Tags: , , , , — prep2eat @ 3:57 pm

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Top Chefs Unite in Support of The World’s Children by Hilary Gumbel

“100% of the royalties to go directly to The U.S. fund for UNICEF”

Great gift for the Foodie in your life 😀

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November 13, 2013

New Gravatar and About Info

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 9:45 am

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Photo by “The Souper” at Prep2eat 2013

Inviting you to get to know me at my Gravatar info and take at peek at my food blog here at WordPress. This is a work in progress to show some of my cooking and baking creations.

My food photos are not professional but I try to make your visual experience to my blog an inspiring one, to try cooking anything in your own kitchen, even a good cup of quality coffee. This is possible, perhaps a few times trying, but once you nail it, be proud. 🙂

With a little prepping before the cooking process, you too can enjoy a pleasurable dining experience and know you did it. Be proud and don’t forget to share. 🙂

Best regards,

“The Souper”

soupiton{at}gmail.com

 

 

October 28, 2013

Chicken Stew With Chicken Sausage

Updated recipe photos of Chicken Stew with Chicken and Cheese Sausages
(By The Souper at Prep2eat, 2014)

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Photos by Prep2eat 2013

New England is bursting with color now that we are well into autumn. At this time of year it is normal to see orange trees, yellow trees and red trees.  Crisp cool days followed by colder nights signal leaves to change from their summer green to bright autumn glow.

This photo was taken in late afternoon with part of the sky grayish and some sunlight just before dusk was shining upon this beautiful tree with bright orange leaves. Enjoy.

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The cool brisk air begs my taste buds to bring on some heat.  I decided to play around with my go-to Chicken Paprika Stew and take the recipe to a more intense level to satisfy my craving for something spicy. While watching one of my favorite cooking shows on The Cooking Channel called “Extra Virgin” about husband and wife, actress and Tuscan farmer, cooking together, I was inspired to cook with sausage.  While at the market to buy my chicken thighs, I also bought some Italian sausage with peppers and onions.  This proved to be an excellent choice in a very tasty way.

Food photos and recipe continued below:

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September 30, 2013

Applesauce

Filed under: Prep2eat — Tags: , , , , , , , , — prep2eat @ 9:30 am

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Fresh Applesauce – no sugar needed or other flavorings
Put washed, cut fresh apples in a large pot, core and all (Cortland & Macintosh), small amount of water, cover slightly, cook down until soft, run through food mill on medium. Done. Perfection!!!

September 28, 2013

Grilled Vegetables

Filed under: Prep2eat — Tags: , , , , , , , , , — prep2eat @ 8:29 am

Grilled Vegetables

Leftover grilled vegetables make start of yummy eggwhite omlette this morning. Mmm.

March 17, 2013

Spicy Turkey Balls

Filed under: Cook, Food, Homemade, Meals, Prep2eat — Tags: , , , , , , , , , , , — prep2eat @ 10:08 am

Cooked Ground Turkey Balls Fav Ingredients for Turkey Balls

How do you make a favorite comfort food a little healthier? Without losing texture and flavor, all you have to do is switch from using ground beef to a good quality ground turkey, of course! That said, you will need to spice the turkey balls up with add-ins or cooking them in a flavored sauce. Update to this recipe: A wonderful pairing of flavor is to add White Horseradish and Sweet Pepper Relish. Yum. Note: I use Gluten-free Horseradish.

To cook a very simple, tasty version of turkey balls, I prepared fresh ground turkey with ingredients as if preparing a meatloaf. Everyone has their own version of meatloaf, but I find using Panko Bread Crumbs to be an ingredient giving a meat or turkey mixture some body so the compacted meat does not become too dense. By baking the seasoned ground turkey balls, one saves some calories by avoiding a frying process for cooking.

These baked ground turkey balls can be served as an appetizer with a favorite dipping sauce or served as a main dish along side of a healthy carb and a side salad. Either way, these tiny balls of comfort are satisfying to the palate and are fun to eat.

What you will need:
Lage mixing bowl
Small mixing bowl
Fork or Whisk
Wooden spoon
Lage baking sheet
Parchment paper
Spatula or cooking tongs
Pot holders
Large serving platter or large serving bowl

Ingredients:
Fresh ground turkey, one pound
One whole egg OR Two eggwhites
Ketchup, 1/4 cup
Worcestshire Sauce, 1/4 cup
Kosher salt, one teaspoon
Black pepper, one teaspoon, crushed
Smoked Paprika, one teaspoon
Panko Bread Crumbs, 3/4 cups or more for consistancy to form balls
Optional: add an herb of choice or vegetable such as chopped, fresh spinach or chopped fresh kale.
Update to recipe:
Horseradish, white, 1/4 cup (or more for personal taste.)
Sweet Pepper Relish, 1/4 cup (or more for personal taste.)

The Cooking Process:
Preheat oven to 350 degrees F. Cook turkey balls for about 20-30 minutes until they are slightly browned. Do not overcook or they will be too dry.

With the fresh ground turkey in a large bowl, add a well-mixed egg (or only eggwhites) from the small bowl that has been mixed with the fork or whisk.
To the turkey egg mixture in the large bowl, add the remaining ingredients and mix with the wooden spoon to a consistancy to form a small ball with clean hands.
Continue to form balls of mixture and put them on a lined baking sheet with parchment paper.
Put the baking sheet into the preheated oven to bake.
Check often to make sure the turkey balls are not browning too much.
When the turkey balls look browned on the top, shut the oven off and remove the baking sheet from the oven.
Remove the turkey balls on to a clean platter.

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