Cooking Heallthy Must Be All Year Round

Cooking healthy must be all year round. This season, find delicious meat, chicken and turkey dishes as well as casseroles, vegetarian dishes and desserts that you can prepare easily.

It's not just healthy, its claybaker food!



Roasted Duck in Orange Sauce

Ingredients:

- 2 domestic ducklings (3 lb. average)
-2 medium onions, peeled and quartered
- 4 stalks celery, diced into 1/2 inches
- duck seasoning ( see recipe below)
- orange sauce (see recipe below)

Submerse top and bottom of Romertopf baker in water for 10 to 20 minutes. Wash ducklings immaculately, removing giblets, then pat dry. Rub ducks with duck seasoning, inside and out, and stuff cavities with onion and celery. Prick the skin of the ducks to allow fat to escape, and put them in the bottom of your baker, cover with lid. Place baker in cold oven and set temperature to 475°F. Roast 1 & 1/2 hours. Remove lid and allow to continue cooking for 30 to 60 minutes or until skin is lightly browned. Test ducks with fork. Ducks are done when juices run clear from thigh. Remove from oven and let cool for 10 minutes before carving. Serve with orange sauce.

Duck Seasoning:

- 1 tablespoon paprika
- 1 tablespoon pepper
- 2 tablespoon fresh thyme
- 2 tablespoon powder of onion
- 1 tablespoon rubbed sage
- 2 teaspoon anise
- 2 teaspoon celery seed
- 2 teaspoon ground fennel
- 2 teaspoon accent seasoning (optional)
- 1 tablespoon fresh rosemary

Orange sauce:
- 2 tablespoon sugar
- 2 tablespoon vinegar
- 2 cups brown sauce
- 2 tablespoon orange juice cooncentrate
- 1 teaspoon lemon
- 1 tablespoon cornstarch
- 4 tablespoon brandy

In a heavy saucepan, combine sugar and vinegar and bring to simmer until lightly browned and slightly caramelized. Add brown sauce, orange juice, and lemon juice, mixing well. Dissolve cornstarch in brandy and add to sauce. Stir well, and simmer until thickened. Simmer for another 1 to 2 minutes.

If you like a claybaker main dish, try Clay Baker Recipe for Classic Meatloaf.

A Goat Curry for the Season

Now we're talking goat!

Perhaps it sounds unique and impossible for some of us, but goat meat has the most delicious flavors in food, so why not join the club and make a unique holiday treat!
I actually got this recipe from my Jamaican neighbor who became popular in the village for his Jamaican blends, but I think you can find this online too.

I always cook my goat's meat first in a pressure cooker for 15 minutes before putting it in the large pot, this way I can be sure meat is super tender and super delicious to melt in the mouth.

Here we go.

Ingredients

3 lbs mutton (goat meat) -cut it into medium-sized chunks
2 teaspoons seasoning salt
1/2 teaspoon black pepper
3 medium potatoes (diced)- optional
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet, seeded & minced finely
2 tablespoons Jamaican curry powder (or any available curry powder)
2 tablespoons cooking oil

Preparation

Dash goat meat with the seasoning salt. In a large pot (make sure its large) heat the cooking oil and add 1 tablespoon of the Jamaican curry powder. Cook while stirring constantly until the curry powder starts to darken. Put meat in pot along with onions, scallions, garlic and scotch bonnet pepper. Fry over a medium heat for about 5 minutes. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt.

Cover with water and simmer uncovered, until meat is very tender sauce has thickened. Add the diced potatoes to pot, and simmer on very low heat until potatoes are tender. Taste sauce and add more salt, if necessary. Serve with rice.