Veal chops love wintery herb flavors like rosemary, thyme and sage. I used the last bit of sage I had from the deck along with some grassfed butter and a little white wine. Making food like this is one reason we’ve really slowed down dining out.

I purchased both the veal shanks (for osso buco) and the huge veal chops at Costco, which was a great surprise. I’ve never seen them carry veal before and I hope it continues.

I’ll not sugar coat the price. These cuts are expensive, although osso buco is supposed to be a peasant dish, anything “veal” is pricey. My justification is replacing dining out which usually ends up costing between $100 (for 2 drinks and two burgers) to $200 for a just okay meal.

Unsure if I should marinate the chops or not, I figured it would not hurt. I don’t think you have to do this, but it does help add flavor and it doesn’t hurt.

Marinade

Just mix the following and make sure marinade is on both sides. When ready to cook, take out of the fridge for one hour to bring the chill down.

• olive oil
• garlic
• lemon zest, lemon juice
• dijon mustard
• herbs

Pan Searing Veal Chops

This is the easy part. Rub off the marinade, especially making sure there are no garlic pieces as they will burn. Pat dry. Heat the pan very hot, using an avocado oil or oil that can stand the heat. Add a little butter in the pan for flavor. Add a few sage leaves to flavor. Fry the the veal chops for about 4 minutes per side turning frequently. You want a nice golden brown sear, but not burnt.

Two Methods

• Pan-Seared only.
• Pan-Seared most of the way to 120 degrees F. and then finished in pre-heated oven at 350 degrees for about 5 to ten minutes or until desired internal temperature.

You will need a heavy bottomed pan that can be placed in the oven.

Once the veal chops have reached your desired temperature, remove from pan and allow to rest. Deglaze the pan with 1/3 cup white wine. Add a few tablespoons cold butter and some sage leaves. Pour over the chops.

Temperature for Veal Chops

Choose your temperature. Use a meat thermometer. If you don’t have a meat thermometer, please order one asap. You can use it for all sorts of things, including cakes (207 F.) and sourdough bread (208 F. ). It will save you from kitchen failures.

• Medium-Rare: 145°F (63°C) – This is the USDA-recommended minimum, yielding juicy, slightly pink veal. 
• Medium: 160°F (71°C). 
• Well-Done: 170°F (77°C). 

Side Dishes for Veal Chops

• Crispy Smashed Potatoes
• Swiss Chard Sautè
• Bok Choy Salad
• Garlicky Spinach and Walnuts
• Asparagus Gremolata
• Chopped Kale Salad with Toasted Almonds
• Cara Cara Fennel Salad

My Favorite Veal Recipes

• Veal Osso Buco with Whte Beans
• Veal Stew
• Veal Meatballs

The post Pan-Seared Veal Chops with Sage Butter appeared first on Spinach Tiger.

As turkey recipes abound, I’m just like everyone else. I only cook a turkey once a year, so I watch all the cooking shows, and read the latest news on turkey cooking. When Michael Symon draped his turkey in a cheesecloth on the Chew a few years ago, and said “this bird will not need basting,” I knew I was in.

I didn’t use his Greek flavor profile, choosing my own, so feel free to adjust the recipe according to your favorite seasonings.  I used oranges, thyme, sage, rosemary and shallots to season the bird and I made my own turkey stock.

What Kind of Cheesecloth.

You can get your cheesecloth here. It’s cooking grade and comes to your door from Amazon.

The seasonings and spices are not as important as the technique. I think you could use chicken stock, salt and pepper and still come out a winner. But, I know you’ll fuss with your favorite herbs just like I do.

To Brine or Not to Brine Your Cheesecloth Roasted Turkey

I’m in good company with all the major chefs like Bobby Flay and Micheal Symon who don’t brine their turkey. Bobby Flay says that brining is for folks who overcook their turkey. A fresh turkey should not need brining.

However, there is something called a dry brine, which is the secret to my roast chicken. You simply salt the turkey the day before, wrap in plastic, not unlike the way I roast a chicken.

What kind of turkey should you use to make turkey roasted with cheesecloth technique?

I think this is of paramount importance if you want a good tasting, healthy turkey.

I always buy a fresh turkey from a reliable source. I don’t think you need to spend $100 on a turkey, but I don’t recommend looking for a bargain. Do your homework. Dismiss hormone laden turkeys that don’t ever cook, and buy the best turkey you can find within reason. Having said that, even the $100 turkey can be a disaster if it’s cooked to death.

This is a tested recipe using a turkey which was humanely raised and vegetarian fed, free of antibiotics and growth hormones. It was absolutely perfect. Get my turkey gravy recipe here.

Temperature and Roasting Times for Roast Turkey

Turkey that is fresh, defrosting takes approximately 13 minutes per pound. Many ovens comes with a probe, which will release once the turkey (at the thigh) reaches the temperature you set, which should be 165° F. If you don’t have a built-in probe, use an instant read meat thermometer. Measure at the thigh, away from the bone. You may also want to check the temperature of your oven with this oven thermostat.

Tell me, do you watch cooking shows and use the recipes for your Thanksgiving dinner?

My Best Thanksgiving Recipes from Spinach Tiger

Click here or on this picture for over 60 of my tested Thanksgiving Recipes. I have made most of these recipes several times, and they are winners!

• Corn Bread Dressing
• Sage Sausage Apple Stuffing
• Stove Top Candied Sweet Potatoes
• Pennsylvania Dutch Corn Pudding
• Roasted Brussels Sprouts
• No Lump Mashed Potatoes
• Sweet Potatoes Biscuits
• Pear Cranberry Sauce
• Pumpkin Cream Cheese Tart
• Gluten Free Sweet Potato Biscuits
• Gluten Free (keto friendly) Sweet Potato Bread

Check out the Thanksgiving Food Pinterest Board for some great recipes by top bloggers. 

If you’re looking for sides and desserts, I have you covered in my Holiday Recipes Category. Don’t forget to check out my Turkey Leftovers post below. For fun, I’ll be cooking/baking lots of dishes on instagram stories, so please follow me there.

What to do with Turkey Leftovers

Leftovers

We Have You Covered for Healthy Thanksgiving

If you want a Keto Friendly, Gluten Free Thanksgiving go here.

No matter what your needs are for Thanksgiving, we can help you make it delicious and we are grateful you are here. If you’re a Nashville local needing keto or diabetic friendly bakes, I have a keto bakery and we are taking orders for the holidays now. 

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No Baste Holiday Turkey, Roasted with Cheesecloth Technique

Cheesecloth no baste turkey adapted from Michael Symon, turkey stock adapted from Guy Fieri. Perfectly moist, golden brown turkey with no opening oven to baste.

Course Entree

Cuisine American

Prep Time 1 hour hour

Cook Time 3 hours hours

Total Time 4 hours hours

Servings 10

Author Angela Roberts

Ingredients

• 1 12-15 pound turkey adjust amount of turkey stock for larger turkey
• salt
• 2 oranges quartered
• 4 large shallots peeled
• 3 sprigs thyme
• 1 sprig rosemary
• bunch of fresh sage leaves
• 2 celery sticks cut into thirds
• cheesecloth large enough for triple layer over turkey
• Turkey stock Recipe follows (can use a chicken stock, chicken broth)
• TURKEY STOCK INGREDIENTS
• 1 turkey neck
• 1 chicken back or chicken necks can use turkey wings
• 2 tablespoons grapeseed or canola oil
• Salt and freshly ground black pepper
• 2 onions quartered
• 2 carrots chopped in thirds
• 3 stalks celery chopped in thirds
• 1 teaspoon salt
• 2 teaspoon pepper
• 6 fresh sage leaves

Kitchen Tools Needed

• Organic Unbleached Cheesecloth order here
• Turkey Roasting Pan order here
• Turkey boat order here
• Turkey Platter order here
• Carving Knife order here
• Turkey Lifter order here

Instructions

• Clean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc.
• Salt turkey generously, wrap in plastic, refrigerate overnight.
• When ready to roast, Wash salt off. Pat Dry. Allow to sit at room temperature 1 hour.
• Use warm/cool stock. Heat up first if taking out of refrigerator. Allow to cool.
• Preheat oven to 425.
• Pat inside of turkey dry. Season with salt and pepper.
• Stuff turkey with celery, oranges and sage, thyme, shallots, rosemary.
• If desired, place a few sage leaves in between breast flesh and breast skin.
• Place turkey in roasting pan, over a rack.
• Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth.
• Roast for 45 minutes at 425 degrees F..
• Lower to 350 degrees, and roast until the internal temperature of the thigh reaches a minimum 165.
• Allow to rest 30 minutes before carving.
• TURKEY STOCK INSTRUCTIONS
• Roast turkey and chicken parts in oven for 45 minutes at 350.
• Add chopped vegetables. Turn meat over and place over vegetables.
• Continue to roast for 35 minutes.
• Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
• Cool. Skim fat. Use immediately or make day before, refrigerate.

The post No Baste Holiday Turkey, Cheesecloth Technique, with Video appeared first on Spinach Tiger.

Brining is really easy and the secret to lean pork like pork loin and pork chops. When I served this at a dinner party the two things I heard were how tender and how flavorful this pork loin roast was.

How to Season Pork Loin Roast

My favorite way to season pork loin roast is a mix of herbs, garlic and lemon zest. I cut into the pork making slits, so I could push my herb mixture in.

• Rosemary
• Thyme
• Sage
• Parsley
• Garlic
• Lemon Zest
• Salt, Pepper
• White Wine
• Chicken Broth

What Temperature is Pork Loin Roast Done

I used an oven probe and took the pork loin out at 150 degrees F. or 65 C. If the top doesn’t seemed browned enough, put it under the broiler for five minutes.

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Pork Loin Roast

How to Brine and Season a Pork loin roast for tenderness and flavor.

Course Entree

Cuisine Italian

Keyword pork loin

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Brine Time 45 minutes minutes

Servings 8 servings

Ingredients

• 2 pound pork loin roast
• 3 garlic cloves
• 3 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh sage chopped
• 1 lemon for zest
• salt
• black pepper
• 1 cup chicken broth or water
• 1 cup white wine

Brine

• 3 cups water
• 1/2 cup sugar
• 1/2 cup salt
• various herbs optional

Instructions

Brine

• Place pork in bowl long enough to fit all brining ingredients. You might have to add more water to fully submerge pork.
• Brine for 30 minutes, no more than 45.

Pork Loin

• Once brined, dry with paper towels.
• Preheat oven to 450 degrees F, 230 C.
• Make 6 to 8 slits in the pork to push the herbs into
• Make sure you chop herbs all together with garlic and lemon zest.
• Season pork with salt and pepper.
• Rub herb mixture all over, pushing herbs into the slits.
• Roast for twenty minutes; turn down heat to 325 F., 160 C.
• Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
• Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
• Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
• Slice across the grain. Serve with the juice.

The post How to Brine and Season Pork Loin Roast appeared first on Spinach Tiger.

Bolognese is not new here. However, this spaghetti bolognese recipe with pork is new and it has a twist for Autumn.

A typical bolognese starts with a mirepoix, a medley of onions, celery and carrots and ends with a lot of patience while it coks slowly for four hours. It’s very easy to get this started and, while building flavors does take layering the ingredients for about thirty minutes, once you have that done, you need do nothing. The magic happens in the low slow simmering, (or in the slow-cooker).

This spaghetti bolognese is new because I changed the recipe, using a combination of pork and beef. You can use all ground pork, but I think adding in some beef makes for a good balance.

Instead of celery, I took a chance and used a crisp mutsu apple, which is a bit tart, a bit sweet, and compliments the pork. Fresh sage adds that special something, complimenting the pork and the apple for that complex layering of  flavors, which is what bolognese is all about.

While the key ingredient in a bolognese is meat, because it’s a meat sauce, not a tomato sauce, all of the ingredients are important to create this orchestra of flavors.

The Truth about Easy Spaghetti Bolognese Recipe

This is really easy to do, but it’s not quick! I see some recipes out there for the thirty minute bolognese. That’s like trying to have a 30 minute chili. Don’t do it. What you can do, though, is get all your prep ready the day before, and go ahead and make a double batch, because once the last ingredient is in the pot, you’re done.

Once the mirepoix is softened and the meat is browned enough, milk is added, followed by white wine (not red), followed by tomatoes. This, however, is not a dish where everything is just dumped in a pot. It’s very important to take the time to allow the milk to evaporate, and then to allow wine to evaporate before adding the tomatoes.

Easy Spaghetti Bolognese Recipe is Versatile

I served this two ways, with spaghetti and with zoodles. I’ll admit to you, I was skeptical about going with zucchini as a base, but it works, and I highly recommend the OXO spiralizer as the easiest on the market to very quickly help you make some grain free alternatives.

You might want to make a lot of bolognese sauce and freeze some because it’s so versatile. Top it with mashed potatoes or mashed cauliflower and make shepherd’s pie. You could fill crepes or serve it in hamburger buns sloppy Joe’s style.

If you like this you will love my all beef authentic bolognese or this veal bolognese.

Make Sliders with Bolognese, perfect for tailgating.

More Italian Recipes from Spinach Tiger

Authentic Bolognese from Marcella Hazan

My Grandmother’s Authentic Italian Tomato Sauce

Peach and Pork Bolognese

Veal and Pork Bolognese

Shrimp with Tomato Onion Butter Sauce

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Fall's Best Spaghetti Bolognese with a Secret Ingredient

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium to large sized onion diced
• 3 carrots peeled, diced
• 1 medium to large tart apple peeled, diced (see notes)
• 2 cups milk see notes to low-carb application
• dash of freshly ground nutmeg
• 2 cups white wine
• 1 28 - ounce can San Marzano Tomatoes ORDER HERE
• 1 1/2 pounds ground pork
• 1 pound ground beef
• handful fresh sage leaves optional
• handful parsley leaves
• 2 pounds pasta
• salt pepper

Instructions

• On medium heat, add oil, butter, onion, until translucent.
• Add celery, carrots, cook 2 minutes, stirring, not browning.
• Season meat with salt and pepper.
• Add meat, break up with fork, and when no pink color is showing.
• Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
• Add nutmeg.
• Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
• Taste and season with salt, pepper.

Notes

I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.

This site contains affiliate links that earn a small commission, supporting the operation of Spinach Tiger. 

The post Spaghetti Bolognese Recipe with Pork, Apples, Fresh Sage appeared first on Spinach Tiger.

This is a breakthrough, even for me who often creates paleo or grain free recipes.  I do this for all my readers who struggle with food allergies, diabetic diet concerns and those on a ketogenic or low-carb diet. Each serving is 6 net carbs!

Almond Flour  Grain free Biscuit Recipe Serves as the Base for Grain Free Stuffing

I had the genius idea to start with this grain free biscuit recipe that gets better every time I make them. The key to the success of this biscuit getting high and fluffy is to make sure you use extra large eggs and really whip the whites well. If your egg whites aren’t gloriously fluffy, the biscuits will flop.

Watch the quick video but make a double batch and add extra eggs. I’ve edited the recipe to add one more egg white as I accidentally did this and it improved an already great biscuit!

Since I published this, I decided to make a sheet pan biscuit to save time and it works great.  You can do that by spreading out the biscuit batter in a sheet pan about an inch high, and baking about 15 minutes. Once cooked, cut into cubes.

Once the biscuits are cooled, (you must cook them), cut into big croutons. Gently bake for about 5 minutes or so to get them a little golden brown. Grain free biscuits do not act like gluten flour biscuits, so we do what we can to push them. I have found that keeping the croutons on the large size (larger than croutons you buy in the store) is best. If you happen to have any that turn into bread crumbs, dry and cool them completely and save them for another recipe.

Once you have your toasted croutons, you’re ready to make your stuffing any way you choose, keeping in mind you will NOT need as much broth as regular recipes. Keep the broth to about 1 1/4 cups. One idea is to take a chicken broth and cook it way down to have some concentrated flavor.

The broth you use makes a difference. I choose a good tasting organic broth. I like the Pacific brand and the whole foods 365 brand. Do not buy broth that has a lot of added  unnecessary flavors.

You can make your own with this recipe. Heat the broth first. It pulls the flavors together!

Buy some fresh sage and make a sage brown butter. The flavor is to die for.

Sauté your celery for at least 10 minutes ahead of the onion. Celery never wants to soften the same way onions do. I don’t like crunchy celery in my stuffing, but if you do, then go ahead and put them in pan at the same time.

Add sausage for flavor. If you have sausage drippings add them to the onion/celery combination. We like country sausage in this recipe, but Italian sausage is always welcome as we’re concerned. If you’re daring, use chorizo!

In meantime, watch the video below for how to make the biscuits, but make sure to double the recipe.

I find that with grain free recipes like this, it’s easy to veer off in the wrong direction. The video will help you stay on course.

Don’t just eat this for Thanksgiving. You can stuff chicken breasts, chicken, pork chops, and so on. Another idea is to take left over chicken (or cooked chicken breasts), shred the meat and mix with the stuffing before baking. That’s a one dish meal!

Grain Free Stuffing Makes Great Leftovers

Here is what I did with the leftovers. Stir fry in a pan with butter, add arugula and a side of this sugar free cranberry sauce. 

Recipe here for Hash.

Enjoy your holiday without guilt! Calculating 10 servings, this recipe has 6 net carbs per serving.  

Here are my KETO FRIENDLY Thanksgiving Recipes all in one place.

Low Carb Pumpkin Recipes

Grain Free Sweet Potato Biscuits

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Grain Free Stuffing You'll Rush to the Table For

Grain free, keto friendy, Paleo Stuffing made with almond flour, coconut flour and perfect for any recipe where stuffing is in order.

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Grain Free Biscuits make double batch recipe here but see notes
• 4 stalks organic celery diced
• 2 yellow or sweet onions diced
• 1/2 teaspoon poultry seasoning
• 1 pound country sausage
• 3 tablespoons freshly chopped sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh parsley
• 1 egg
• 1 cup chicken broth
• Sage Browned butter optional
• Sage Browned Butter Ingredients
• 6 sage leaves
• 2 tablespoons butter

Instructions

• Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
• Cool biscuits.
• Cut into large cubes, larger than cubes you buy in store.
• Bake cubes for 5 to 10 minutes at 375 until golden brown.
• In a frying pan, make country sausage, reserving two tablespoons of fat.
• If not using sausage heat butter in pan.
• Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
• Heat broth in sauce pan.
• Put stuffing into a cast iron pan or shallow baking dish
• Toss with celery/onion, herbs, and egg.
• Slowly add broth. Mix gently.
• Bake at 350 for 15 minutes, covered with foil.
• Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
• Remove foil and continue to bake another 15 minutes or until top is golden brown.

Make Browned Butter Instructions

• Heat butter in pan and add sage leaves, until they are crisp.

Notes

Follow directions for grain free biscuits, doubling recipe. You can choose to add some freshly chopped sage, black pepper, and 1/4 teaspoon poultry seasoning. Make ten large biscuits.

A shallow dish works best to get the most crunchy top.

Carbs: Net 7

Nutrition

Carbohydrates: 11g | Protein: 17g | Fat: 30g | Fiber: 4g | Sugar: 1g