Making the Cut (19 page)

Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles.

1 (12-pound) fresh or frozen turkey, thawed

1½ teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried sage, crushed

¾ teaspoon garlic powder

½ teaspoon ground red pepper

¼ teaspoon ground turmeric cooking spray

½ cup boiling water

1 or 2 chipotle chiles

3¾ cups fat-free, low-sodium chicken broth, divided

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

¼ cup all-purpose flour

chile peppers (optional)

assorted herb sprigs (optional)

1. Preheat oven to 350°F.

2. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.

3. Combine cumin and next 5 ingredients (chili powder through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.

4. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert a meat thermometer into the meaty part of a thigh, making sure not to touch bone. Bake for 3 hours or until meat thermometer registers 180°F. (Cover turkey loosely with foil if it starts to get too brown.)

5. Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and ½ cup broth in a blender, and process until smooth. Set aside.

6. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measuring cup. Pour drippings into bag; let stand 10 minutes. (The fat will rise to the top.)

7. Seal bag and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups chicken broth to drippings. Bring to a boil; cook until reduced a bit (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce.

8. Combine ¼ cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired.

NUTRITION PER SERVING

cooking spray

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

2 teaspoons dark sesame oil

1 pound pork tenderloin, trimmed and cut lengthwise into 8 pieces

½ cup water

2 tablespoons Smucker’s sugar-free orange marmalade

1 teaspoon low-sodium soy sauce

1. Coat a large nonstick skillet with cooking spray, and heat over medium-high. Combine garlic, ginger, and sesame oil in a large bowl. Add pork; toss to coat. Add pork to pan; sauté 3 minutes on each side or until done. Remove pork from pan; keep warm.

2. Add water and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 3 minutes. Spoon sauce over pork.

NUTRITION PER SERVING

½ cup balsamic vinegar

½ teaspoon baking Splenda

cooking spray

4 (6-ounce) skinned salmon fillets (about 1 inch thick)

¼ teaspoon freshly ground black pepper

8 cups (about 8 ounces) trimmed watercress

1. Combine vinegar and Splenda in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to ¼ cup (about 7 minutes). Place in a large bowl; cool slightly.

2. While vinegar mixture cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

3. Sprinkle pepper on watercress, and add to vinegar mixture; toss to coat. Place about 1½ cups watercress mixture on each of 4 plates; top each serving with 1 fillet.

NUTRITION PER SERVING

1½ pounds large shrimp, peeled and deveined

1 tablespoon all-purpose flour

2 teaspoons olive oil

½ cup minced shallots

1 tablespoon curry powder

1 cup diced red bell pepper

1½ cups diced tomato

½ cup light coconut milk

¼ cup chopped fresh or 4 teaspoons dried basil

1 tablespoon fresh lemon juice

1 teaspoon raw brown sugar

1 (10½-ounce) can low-sodium chicken broth

6 cups cooked brown rice, hot

3 tablespoons flaked sweetened coconut, toasted

1. Combine shrimp and flour in a bowl; toss well, and set aside.

2. Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 5 ingredients (coconut milk through broth); bring to a simmer, and cook 2 minutes.

3. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

NUTRITION PER SERVING

3 pounds boned pork shoulder roast, fat trimmed

2 teaspoons freshly ground black pepper

2 tablespoons olive oil

4 cloves garlic, minced

5 fresh sage leaves

3½ cups whole milk

1 teaspoon grated lemon zest

1. Rinse pork and pat dry. Sprinkle black pepper over pork. Pour olive oil into a 10-to-12-inch frying pan over medium-high heat; add pork and brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 quarts).

2. Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon zest.

3. Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before the pork is done, uncover the crock to let the pan juices reduce and thicken.

4. Transfer pork to a rimmed board and slice. Serve meat with 2 tablespoons of sauce per serving on the side.

NUTRITION PER SERVING

This recipe calls for sodium-free seasonings, which can sometimes be hard to find. If you don’t find them in your local supermarket, you can order them online.

4 (4-ounce) farm-raised catfish fillets

1 tablespoon fresh lemon juice

4 teaspoons Bayou Rub sodium-free Cajun seasoning

cooking spray

lemon wedges (optional)