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Food Safety, Turkey, and Leftovers

11/24/2015

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Thanksgiving is a holiday when practicing food safety is very important. Pulling off a big meal for a crowd is quite an accomplishment and certainly takes some planning and teamwork. Here are some tips to ensure you and your guests have a safe and enjoyable meal.
 
When it comes to cooking turkey, your meat thermometer should be your best friend. With your oven set at 325 °F, your cooking time may range from 2 ¾ to 5 hours, depending on the size of your turkey. What is important is that your turkey reaches a minimum internal temperature of 165 °F throughout. Since turkey is a type of poultry, it is important that it is thoroughly cooked to reduce the risk of Salmonella poisoning. Even if you have an automatic button thermometer that pops to indicate "doneness" in one spot, still check your turkey’s temperature in various places. Good places to check the temperature of your turkey are areas where heat may need to penetrate the most: the innermost thigh/wing and the thickest part of the breast. Once your turkey is done and removed from the oven, let it sit for about 20 minutes before carving.
 
This next part is very important! If you are a fan of stuffing, make sure it is thoroughly cooked:
  • Option 1 (preferred, and safest): Cook your turkey and stuffing separately, and stuff your turkey after it is fully cooked
  • Option 2 (use caution): If you choose to stuff your turkey prior to cooking, use moist stuffing (so heat can more easily destroy the bacteria), stuff your bird loosely (too tightly packed may prevent even cooking), and temp it! After cooking, your stuffing should also reach at least 165 °F since it came into contact with your raw turkey.

An interesting tidbit that I just recently learned is that fully cooked pink turkey meat is safe to eat. If you properly cook your turkey to at least 165 °F but your turkey meat appears a little pink after you carve it, no need to worry. This pink color may be due to gases from the air that react with your turkey meat in the oven. It could also be due to the natural presence of nitrites that may have been in the turkey’s food or water supply or the age of the turkey (younger birds generally have thinner skin, which allows the oven gases to reach the meat more easily). If you are ever in doubt about the safeness of your turkey, you can also call the USDA Meat & Poultry Hotline: 1-888-MPHotline (1-888-674-6854) – available on Thanksgiving Day from 8am–2pm Eastern time.

Your enjoyment of turkey doesn’t need to end after the holiday is over. Use your leftovers!
  • White Bean and Turkey Chili – soups are great to prepare and freeze for a future meal
  • Turkey and Wild Rice Salad
  • Create a new panini sandwich combo. A personal favorite of mine is turkey with swiss cheese, thinly sliced green apple, spinach, and mustard on whole wheat bread
 
For more resources, visit the University of Nebraska-Lincoln Extension.
 
Wishing you lots to be thankful for this holiday!
 
~ Holly, RDN
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Pomegranates: Choosing, Preparing, and Eating

11/11/2015

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Pomegranates are one of my favorite treats this time of year. I say “treat” because they are a tad pricey at $2 each, but they are definitely worth it! With just a bit of effort to break apart and seed a pomegranate, you can enjoy an abundance of the bright, tangy flesh-covered seeds called arils. For convenience, it may be tempting to buy the pre-packaged containers of arils, but a small 4 oz container that costs more than $2.50 may not get you very far. I just seeded a pomegranate today (for the sake of “research” and deliciousness) and got nearly 2 full cups (16 ounces) of arils. Sounds like a screamin’ deal to me!

Pomegranate arils are a great addition to healthy eating. Each ½ cup contains only 72 calories, is a good source of fiber, and is high in vitamin C, potassium, and antioxidants. The arils are sweet, juicy, and add a little pizzazz to everyday food.
  • Toss in yogurt, cereal, oatmeal or ice cream
  • Sprinkle on a salad
  • Mix into a dip or colorful holiday salsa
  • Eat by the spoonful! Juicy, a little crunch, and very refreshing
There are a few things to remember when picking out a pomegranate at the grocery store:
  • Choose one with firm, taut skin to ensure the arils are bursting with juice
  • Look for one with fairly smooth skin. Minor blemishes should not affect the arils inside
  • The pomegranate should be heavy for its size. Pick up a few and compare the weights
  • The skin color should be medium to deep red

Once you get your pomegranate home, you can store it for a while or seed it right away. According to the Pomegranate Council, whole pomegranates can be stored at room temperature for several days or in the refrigerator for up to 3 months. Arils can be stored in the refrigerator for up to 3 days or frozen in an airtight container or plastic bag for up to 6 months.
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There are quite a few methods for seeding a pomegranate. There is no wrong way, so just choose whatever you are comfortable with. I prefer to make a shallow cut around the perimeter of the pomegranate with a paring knife and pry the two halves apart with my fingers. From there, you can gently pull on the rind and use your fingers to remove the arils into a bowl. Another more inventive method is to hold one half in the palm of your hand (seeds down, and over a bowl) and firmly hit the rind with a wooden spoon. Sometimes the seeds come tumbling out, and other times you might just end up with a juicy palm. Don’t worry about separating the little white rind pieces from the arils as you seed. Once you are done, you can add some water to your bowl and all of the white pieces will float to the top and be easier to remove.
 
Enjoy a little “pom therapy” and add some zip to your day!
 
~ Holly, RDN
 
Helpful links:
  • Pomegranate Council’s “No Mess” seeding process
  • Pomegranate How To’s
  • More pomegranate recipes (appetizers, soups, salads, main courses, dips, desserts, beverages)
 

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Simple Fruit Galette with Mascarpone Cream

11/1/2015

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This Summer Olivia, RDN, and I had fun presenting seasonal fare from our local farmer's markets in the Verdant Teaching Kitchen. Here is one recipe that could be used any time of the year with whatever fruit is available. Enjoy!   ~Megan  
Simple Fruit Galette 
Makes 8 servings
 
3 medium Nectarines (or equivalent amount of another fruit, such as apples, peaches, cherries, berries or plums)
1 tsp cornstarch
2 rounded Tbsp brown sugar
1 tsp cinnamon
¼ tsp cardamom
 
Pastry Crust:
1-cup flour
2 Tbsp sugar
¼ tsp salt
½ cup cold butter, cut into small pieces
2 Tbsp ice cold water
 
Instructions:
Combine flour, sugar, salt, and butter in food processor and pulse until butter is smaller than the size of a pea.
Add water and pulse until ingredients form into dough.
Turn over dough into plastic wrap, form a ball and wrap tightly. 
​Refrigerate for 1 hour.
 
Preheat oven to 450 F
Slice nectarines thinly off the pit and place in a large bowl
Add cornstarch, brown sugar, cinnamon and cardamom; toss until evenly coated
Pour contents in skillet with a non-stick coating and cook until sugar is caramelized and fruit is tender
Remove from heat and set aside
Place dough between two pieces of parchment paper, lightly floured
Roll out dough evenly, or to approximately 12-13 inches in diameter
Place dough, with parchment paper, on cookie sheet
Peel top paper off and pour fruit filling in the center
Spread evenly, leaving a 2 inch space around the edge
Fold outer crust over filling

Bake for 20-25 min or until golden brown
Enjoy!
 
Nutrition per serving: 345 calories; 12g fat; 2.4g protein; 25g carbohydrates; 2g fiber; 154mg sodium


Mascarpone Cream
Make about 8 – 2 Tbsp servings
 
½ cup Mascarpone
½ cup Heavy Cream
3 Tbsp Powdered sugar
1 tsp Almond Extract
 
Instructions:
Combine mascarpone and heavy cream and whip
Add powdered sugar and almond extract just before stiff peaks begin to form
*Watch carefully to not over whip*
 
Nutrition per Serving: 98 calories; 9g fat; 1g protein; 3g carbohydrates; 0g fiber; 10mg sodium

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    SD Blog 

    A place for our consultant Registered Dietitian Nutritionists (RDNs) to share nutrition science, yummy and healthy recipes, tips on seasonal ingredients, and other nutritional musings. Enjoy!  

    ​Megan Ellison,
    ​MS, RDN, CSOWM, CDE Founder

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