Aids Health Foundation

Here are a few healthy recipes from Urban Accents to keep you on track and enjoy the flavors of the season!

Aids Health Foundation

As we all know, many of us say “good-bye” to our healthy eating habits during the holiday season. Here are a few healthy recipes from Urban Accents to keep you on track and enjoy the flavors of the season!

Urban-Accents-Gourmet-Gobbler-2014-700px

Asian Curry & Honey Carrot Soup

1. Cut 1 pound carrots diagonally into 1-inch pieces; peel and dice 2-4 sweet potatoes; place in single layer on baking sheet.

2. Combine 3 Tbsp olive oil and 1 packet seasoning; drizzle over veggies to coat all sides & roast 35-40 min.

3. Place roasted veggies in stockpot; add 2 cups veggie broth and bring to a boil.

4. Reduce heat; puree with an immersion blender — add more stock if necessary.

Turkey :
Urban Accents Gourmet Gobbler Brine Kit.

For turkeys up to 24 lbs:

In a large pot, combine Spiced Brine Blend with 1 quart water and bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water and refrigerate until completely cooled. Place turkey in a brine bag or other large container. Pour cooled brine mixture over the bird. Add cold water until the bird is fully submerged and seal bag tightly. Brine in the refrigerator for 30 minutes per pound. For turkeys less than 12 lbs, use 1/2 jar.

For deep fried turkey:

Brine as usual. After brining and rinsing, make sure turkey is completely dry, inside and out, before frying.

For turkey breast or whole chicken only:

Reduce brine blend, stock and water by 50%. Refrigerate for 6-9 hours before cooking.

Potato_Product

Baby Potatoes and Brussels Sprouts in a
warm dill cream sauce

Yield: Prep Time: Cook Time: Serve:

3-4 Servings 5 Minutes 20-25 Minutes Hot

Ingredients:

2 cups baby new potatoes

2 cups Brussels sprouts, trimmed and cleaned

1/2 pint sour cream (or Greek Yogurt for a healthier version)

1 Tbsp Urban Accents Tzatziki Dill & Garlic

1 large handful of chives, chopped

Salt & Pepper

Featured Urban Accents Product: Tzatziki Dill & Garlic

Directions:

Place potatoes in a saucepan; cover with water and a pinch of salt. Bring to a boil; simmer for 10 min. Add Brussels sprouts and continue to cook until vegetables are fork tender; drain well. In a large skillet, combine sour cream (or yogurt), Tzatziki Dill & Garlic and salt and pepper; add veggies. Stir to combine and serve after the sauce has warmed. Garnish with chives.

Beets_Product

Minty Herb Roasted Beets

This healthy veggie gets a burst of flavor

Yield: Prep Time: Cook Time: Serve:

4 Servings 5-10 Minutes 1 Hour Chilled

Ingredients:

3 medium beets

2 Tbsp balsamic vinegar

2 Tbsp olive oil

2 Tbsp Urban Accents Herbs de Provence, crushed

1 bunch of fresh mint, thinly shredded

Salt and pepper to taste

Featured Urban Accents Product: Herbs de Provence

Directions:

Preheat the oven to 400 and wrap each beet in aluminum foil. Place on a baking sheet and roast for about 1 hour or until beets are fork tender. Once cooled, using a peeler remove the skin of each beet. Cut the beets into cubes and place into a large bowl. Combine all ingredients with the beets and mix gently. Chill for about an hour and serve.

KaleChickpea_Product

Chili Spiced Garlic Kale with Chickpeas

A healthy side dish that pairs nicely with chicken or seafood

Yield: Prep Time: Cook Time: Serve:

4 Servings 10 Minutes 15-20 Minutes Hot

Ingredients:

1 bunch of kale*

3 garlic cloves, minced

1 can garbanzo beans, drained and rinsed

1/2 small red onion, minced

1 tsp Urban Accents Rio Grande Chili Blend

1 Tbsp olive oil

salt & pepper to taste

Featured Urban Accents Product: Rio Grande Chili Blend

Directions:

Thoroughly wash the kale with cold water. Dry with paper towels. Using kitchen shears, cut the leaves away from the thick stem. Discard the stem. Roughly chop the leaves. 

Heat olive oil in a heavy, large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add the garlic and cook 2 minutes. Add kale and Rio Grande Chili Blend. Using tongs, stir the ingredients until the kale has wilted, about 5 minutes. Add garbanzo beans and cook for an additional 3 minutes. Season to taste with salt and pepper (add additional Rio Grande Chili for more heat).

*Note: This may look like a lot of kale, but it cooks down tremendously.

Get more recipes at www.urbanaccents.com

Aids Health Foundation
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