no fuss

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

salt

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge

Pesto And Prosciutto Zucchini Linguine Recipe by Tasty

zucchinis,

spinach

basil leaves,

pine nuts

cheese,

garlic,

olive oil,

lemon juice

salt,

pepper,

cherry tomatoes, halved

prosciutto, torn

lemon wedge,

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Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.

Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.

Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.

Sprinkle with Parmesan and garnish with basil and lemon wedges.

https://vid.tasty.co/output/100410/landscape_480/1530231269

Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Tomato, runner bean & coconut curry

vegetable oil

curry paste

coriander

limes

red lentils

coconut milk

basmati rice

cherry tomatoes

stringless runner beans

Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.

Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

Do you have extra whey? Use it to make a rustic, flavorful whey bread. This no-knead recipe is similar in flavor and texture to sourdough.

Rustic Whey Bread (No-Knead)

AP flour

dry active yeast

water

tsp sugar

dry yeast

whole-grain flour (see notes)

The flavor of this bread entirely depends on the flavor of your whey. Read the section above about how to adjust the amount of whey and water depending on the acidity of your whey.

Mix 1 cup of whey with 1 cup of flour and a pinch of yeast in a large bowl. This is the poolish. It helps to develop the flavor of the bread. Leave the poolish to rest at room temperature for up to 3 hours. Alternatively, stick the poolish in the fridge for up to 2 days.

When you&#8217;re ready to bake bread, mix the water, sugar, and yeast in a large bowl. Leave the yeast to bloom for 5 minutes. Stir in the poolish, 1/2 cup of AP flour, 1/2 cup of whole-grain flour, and salt. Stir in the remaining 1/2 cup of flour to form a dough.

Leave the dough in the bowl covered with a damp cloth. Allow the dough to rise for 2 to 3 hours. 

Though this is a no-knead bread, I recommend folding the dough a few times throughout the rise. Folding brings air into the loaf making beautiful bubbles. To fold the dough, wet your hand then grab a handful of dough. Pull it to the side to stretch out the dough, then fold it over top of the ball. Rotate the bowl 90 degrees, and fold it again. You can see pictures of this process in my sourdough techniques post or watch the recipe video.

Preheat the oven to 450 F (230 C). I recommend baking in a Dutch oven if you have one. Otherwise a baking sheet or stone is fine. Place the Dutch oven in the oven before preheating. When the oven is hot, sprinkle a large pinch of flour over the dough, and carefully scrape the dough into the hot Dutch oven. The sprinkle of flour helps to prevent the dough from sticking to everything as you move it. It is a very soft dough, which helps with bubbles. Bake with the lid on for 30 minutes. Remove the lid and bake for another 10 minutes. The loaf is done when it is nicely browned and sounds hollow on the bottom when tapped.

We made this with more whole wheat than white flour. It was a bit dry at first. Maybe that was the change in flour? Otherwise, it turned out great!

https://content.jwplatform.com/videos/JXnRP360.mp4

How to use whey to add flavor to a simple no-knead loaf of bread.

Whey bread

Olive oil&#39;s naturally peppery, floral flavor complements the deep, rich, sweet flavor of chocolate in this sophisticated one-bowl olive oil dark chocolate cake

1-Bowl Dark Chocolate Olive Oil Cake Recipe

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

½ tsp kosher salt

eggs, room temperature

sour cream

vanilla extract

olive oil

½ cup (1 stick) unsalted butter, room temperature

cocoa powder, sifted

espresso

heavy cream

Prepare a 9-inch round cake pan by spraying it with nonstick spray and lining it with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

Whisk in the eggs, sour cream, vanilla, and oil.

Whisk in hot tap water, ¼ cup at a time, until the batter is thick and ribbons, about ½ cup total.

Bake until the top springs back when lightly pressed, about 40 minutes.

To make the frosting, in a stand mixer beat the butter and powdered sugar until fluffy.

Add cocoa powder, instant espresso, and heavy cream, and continue to beat until fully incorporated.

Slowly drizzle in melted chocolate with the mixer running.

Spread the frosting on the cooled chocolate cake.

Top 5 no fuss recipes from across the web

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Juiciest Spatchcocked Turkey

Pesto And Prosciutto Zucchini Lingu...

Tomato, runner bean & coconut curry

Rustic Whey Bread (No-Knead)

1-Bowl Dark Chocolate Olive Oil Cak...

Top 5 no fuss recipes from across the web

The most viewed no fuss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Juiciest Spatchcocked Turkey

Pesto And Prosciutto Zucchini Lingu...

Tomato, runner bean & coconut curry

Rustic Whey Bread (No-Knead)

1-Bowl Dark Chocolate Olive Oil Cak...

The most viewed no fuss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine