½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL)
¾ tsp (4 mL) salt
1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.
2. Cut the green onion and green pepper into chunks. Use the multipurpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (
StuffedEasy to carve and serve, this delicious turkey breast is a stress-free alternative to the traditional whole bird. Although perfect for a small cozy family gathering, this recipe can also be doubled or tripled to serve a crowd.
½ French baguette, about
1 small onion, peeled and quartered
1 cup (250 mL) cubed, aged white Cheddar cheese, about
½ cup (125 mL ) dried apricots, pear or apple
¼ cup (50 mL) each dried cranberries and golden raisins
2 tbsp (30 mL) finely chopped fresh rosemary, divided
1 tsp (5 mL) dried thyme leaves
1 egg, beaten
2 tbsp (30 mL) butter, melted
1 boneless, skinless turkey breast, about
½ tsp (2 mL) each salt and pepper
½ cup (125 mL) melted apricot jam
2 tbsp (30 mL) each brown sugar, wholegrain
1. Preheat the oven to
2. Spread out the turkey breast and sprinkle both sides evenly with salt and pepper. Arrange the stuffing on one side; fold over the other side and tie with kitchen twine to securely enclose filling. Transfer to a rack arranged on a foil-lined, rimmed baking sheet.
3. Using the mini bowl and blade, blend the apricot jam with the brown sugar, mustard, vinegar and remaining rosemary on low speed until combined and smooth. Brush ¼ of this mixture evenly over the turkey breast. Roast, basting liberally with remaining glaze, for 1½ hours or until an instant-read thermometer, inserted into individually into the meat and the stuffing registers
Tip: To butterfly the turkey, lay the breast flat on a clean work surface. Cut almost all the way through, from one side of the breast so that opens like a book. Or, to simplify preparation, ask the butcher to butterfly the breast for you before purchasing.
So how you you like to have one of these show up on your doorstep? If you live in Canada, November might just be your lucky month because Kitchen Aid will be sending one of these 13 cup food processors to you, for FREE! Here's what you need to do to enter this here giveaway
This is such a BIG giveaway for Krista's Kravings!! Be sure to leave a separate comment for #'s 1-5 which will give you up to 5 chances to win. You DO NOT need a blog to enter. I will leave this open until midnight on November 13 and will announce the winner on November 14 using the random number generator. That's one week to get the word out! If you have any questions you can email me at firstname.lastname@example.org.
Good luck, everyone!!!
Bye for now....