Happy Easter all!
Today’s Easter dinner will be real simple and healthy.
Green Beans with Lemon and Cumin
Mixed Green Salad
Nothing to fancy with the turkey today. Normally I would do a maple glaze (very yummy, but very high carb). So today the turkey will just go in a roasting bag and into an oven. For folks who have never tried a roasting bag before, your turkey will consistently come out juicy.
I normally I add my spices to about 1/2 stick of soft butter. The spices can be simply salt and pepper or chopped rosemary and thyme. Today will be just salt and pepper. I rub the butter mixture over the turkey and under the skin. Then truss your turkey.
I add 1 tbsp of flour to the roasting bag and shake the bag to make sure the flour coats the inside of the bag. This is to make sure the Turkey skin doesn’t stick to the bag when cooking. Just follow the instructions that come with the roasting bag on oven temp and how long to cook the bird. The beauty of using the roasting bag is that you don’t have to baste the turkey or constantly check on it. You just need to be sure that when you place it in the oven, the bag has room to expand – you don’t want it to make contact with your oven walls.
Green Beans With Lemon & Cumin
1 lbs. Green Beans, trimmed
2 Tsp Butter
2 Tsp Extra Virgin Olive Oil
3/4 Tsp Ground Cumin
1/2 Tsp Salt
1 Tbsp Freshly Grated Lemon Zest
2 Tsp Freshly Squeezed Lemon Juice
1/8 Tsp Freshly Ground Black Pepper
Bring pot of salted water to boil and add green beans and simmer until tender – 3 minutes. Drain pot and plunge beans into a large bowl of icy water to stop cooking. Drain beans again.
Heat butter and oil in a large skillet over high heat. Add cumin and saute until fragrant, about 15 seconds. Add beans, salt, lemon zest, lemon juice and pepper. Saute beans until they are tender crisp and lightly browned – 4 minutes. Serve hot. Yum.