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Issue #007 9 November 2006
www.healthy-eating-made-easy.com

Contents

• What's happening at Healthy Eating Made Easy
  
• Seasonal goodies for November
  
• 5 ways to get the most out of your freezer

What’s happening at Healthy Eating Made Easy

• It's vital not to keep that costly bird succulent, so here's a new page on how long to cook a turkey, which gives precise cooking details for all sizes of bird.
• When you've enjoyed the roast, there's usually plenty of meat left. No wonder that these Leftover Turkey Recipes are so popular. You'll find recipes for turkey soups, sandwichs and salads, as well as hot dishes.

Seasonal goodies for November

• Chestnuts - soak in boiling water, pick off the shell and fluff and bake or grill (broil).
• Leeks - shred and steam as an accompaniment, or cook slowly in olive oil for a rounded, sweet flavour. Lovely in soups.
• Parsnips - use in soups, boil and mash on their own or mixed with potato, cut into chunks and add to stews.
• Potatoes (maincrop) - mmm, the jacket potato season is here. Rub with oil and a little salt, and cook in a slow oven until completely tender.
• Pheasant - buy now, at the start of the season, while the birds are plump and tender. Roast as for chicken, or joint and pot roast with celery, carrots and onions.
• Pumpkin - the season will be over soon, but there's time to make one more pie, or else roast chunks or use in soup.
• Swede - peel, cut into chunks and steam or boil until tender, then mash and mix with potato.
• Scallops - cook briefly, under the grill or in the frying pan. Add lime juice, orange juice or chilli for flavour.
• For more ideas, see my complete list of autumn fruit and vegetables.

5 ways to get the most from your freezer

• Eat one/freeze one - cook double quantities of dishes like stews, soups, bolognaise sauce, potato-topped pies and gratins. Allow dish to cool completely, overwrap whole dish in foil and freeze. Cook from frozen, starting at a lower temperature, then when thawed turn the oven up to finish. Check dish is piping hot right through before serving.
• Freeze food when it's as fresh as possible - ideally on the day of purchase. Check labels, and never re-freeze food that has been previously frozen.
• Keep an eye open for special offers on seasonal luxuries, buy now and freeze.
• Don't freeze these: vegetables and fruit with high water content (cucumber, strawberries), dishes with jelly (it goes runny), low fat cream/cottage cheese, plain yogurt or single (light) cream (they curdle), boiled eggs and sauces containing egg.
• These useful standbys all freeze well: bacon and sausages, butter, grated cheese (use from frozen), milk and double (heavy) cream, sliced bread and bagels, soups, chicken or turkey stock for soup-making (or freeze the carcass until you have time to make stock).

For more tips on eating healthily over the holiday season, see these healthy holiday eating tips.

What are YOU eating this month...?

Happy healthy eating!