Turducken for Thanksgiving

“None is more impoverished than the one who has no gratitude. Gratitude is a currency that we can mint for ourselves, and spend without fear of bankruptcy.” -Fred DeWitt Van Amburgh

In the spirit of Thanksgiving, which is celebrated in the U.S.A. on Thursday November 27th, I thought it would be nice to dedicate this post to the turkey dinner most people will enjoy.

“I feel a very unusual sensation – if it is not indigestion, I think it must be gratitude.” – Benjamin Disraeli

Over the years we’ve tried turkey in many different ways, but being used to tasty and spicy food, the traditional roasted turkey never really appealed to my family. It is not easy to get a perfectly moist and flavorful roasted turkey and we tried many tricks. Stuffed with chinese mushroom stuffing, marinated with indonesian spices, roasted in an ovenbag, brined & roasted, brined & smoked, and the only thing left to try is a fried turkey. However, we may never even try that one now that we have discovered the turducken, which is becoming a family tradition.

Turducken? So what in the world is that? Some weird bird? Actually it is three birds in one! In my opinion it is one of the tastiest ways to enjoy Cajun style turkey, and duck, and chicken, and sausage stuffing, all at once. Yep, all of that constitutes the turducken. It is a partially deboned turkey, filled with deboned duck and chicken, which is stuffed with a spicy sausage stuffing. For those of you who like spicy food, definitely worth trying. Well, to eat that is, because it is not so easy to prepare. We usually order the uncooked “bird” from a Cajun meatshop and use their roasting instructions to cook it on Thanksgiving day. It is a real treat and I have never met anyone who did not like the turducken.

If you would like to know more about how turducken is prepared, you can follow this link to view a video at http://www.foodnetwork.com/turducken/video/index.html

Still want to learn more? Go to http://www.cajunstuff.com/store/turducken_faqs.php

And if you really, really would like to try making it, here’s the recipe.

“When eating a fruit, think of the person who planted the tree.”
– Vietnamese Proverb

Happy Thanksgiving!

Cooking Conversion Tables

Since this blog is about multicultural and international cooking, our ingredients may be posted in different measurements. To make measuring easier for you, we have included this cooking conversion page. 

Don’t worry if you can’t get the exact measurements, a little bit more or less in our recipes will not make a huge difference. We have found that the really good “homechefs” don’t even measure with cups or spoons, they go by their gutt feelings (and tongues) and so should you.

Happy cooking!


Liquid Measures

1 cup 8 fl ounces 1/2 pint 237 ml
2 cups 16 fl ounces 1 pint 474 ml
4 cups 32 fl ounces 1 quart 946 ml
2 pints 32 fl ounces 1 quart 0.964 liters
4 quarts 128 fl ounces 1 gallon 3.784 liters
dash less than 1/4 tsp    


Dry Measures

3 tsp 1 tbsp 1/2 ounce 14.3 grams  
2 tbsp 1/8 cup 1 fl ounce 28.3 grams  
4 tbsp 1/4 cup 2 fl ounces 56.7 grams  
5-1/3 tbsp 1/3 cup 2.6 fl ounces 75.6 grams  
8 tbsp 1/2 cup 4 ounces 113.4 grams 1 stick butter
12 tbsp 3/4 cup 6 ounces 0.375 pound 170 grams
32 tbsp 2 cups 16 ounces 1 pound 453.6 grams
64 tbsp 4 cups 32 ounces 2 pounds 907 grams


Oven Temperatures

Centigrade Fahrenheit Gas Mark Description
130 250 1/2 Very slow
150 300 2 Slow
180 350 4 Moderate
190 375 5 Moderately hot
220 425 8 Hot
240 475 9 Very hot

Easy Recipe for Basic Hummus

I found this recipe in a weekly ezine I receive from Dinneen Diette of Eat without Guilt. There are many sites about diet and nutrition, but I really liked Dinneen’s approach to food: eating without guilt! It is what we are all about at Multi Culti Cooking, we enjoy cooking and then enjoy eating what we cooked. Knowing that you can do that without feeling guilty, makes it only more fun!



2-3 garlic cloves
2 15-oz cans of chickpeas (garbanzo beans), drained and rinsed
2/3 cup tahini (sesame paste)
1/3 cup lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon salt
Chopped parsley for garnish


1) In a food processor, combine the first 6 ingredients: the garlic, chickpeas, tahini, lemon juice, water and olive oil. Process until smooth. Add more water, if needed, to reach desired consistency.

2) Add salt, starting at 1/2 teaspoon, to taste.

3) Spoon into serving dish and drizzle with some additional olive oil and chopped parsley.

4) Serve with raw, cut up vegetables such as carrots, celery, cucumber, broccoli, or cauliflower. You can also serve with pita bread, plain or toasted. To toast, cut the pita into thin triangles, brush lightly with olive oil, and put into 400°F oven for 10 minutes.

Makes about 3 cups.

Dinneen Diette helps women end the dieting cycle and lose weight permanently, while eating the foods they love…without guilt or deprivation. She is also an expert in the eating and lifestyle secrets she learned while living Southern France, and adapting them for today’s fast-paced lifestyle. To receive her FREE weekly how-to articles, visit www.EatWithoutGuilt.com

Pineapple Upside-Down Cake

Pineapple upside-down cake
Pineapple upside-down cake

I learned this recipe from my Mom and made it so often that I don’t even look up the recipe anymore. For a lower saturated fat percentage, you can substitute the butter with margarine (or shortening which has no salt), or use half butter half margarine . I’ve experimented with both and there is only a slight difference in the flavor. You will still enjoy a yummy cake, that is also lower in sugar than store-bought or box cakes.

Pineapple Upside-Down Cake

2 cups flour
pinch of salt
1 can (8 oz.) pineapple in juice, drained
10 maraschino cherries
2 cups (4 sticks) butter (or mix with margarine), softened
2 cups + 2 tbsp granulated sugar
6   eggs
1 tsp.  vanilla

Preheat oven to 350°F. Lightly grease and flour 10-inch cake pan.

Sift and mix flour and salt; set aside. Beat butter and 2 cups sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 by 1, beating well after each addition. Blend in vanilla. Once the sugar is completely dissolved add flour mixture, blending small quantities at a lower speed. Whip some air into the mixture by hand.  Sprinkle some sugar in the cake pan and arrange drained pineapple slices with maraschino cherries. Sprinkle some more sugar over the pineapple and pour mixture into prepared pan.

Bake 1 hour to 1 hour 15 minutes or until inserted toothpick comes out clean. Take out of the oven and cool in pan 10 minutes. Loosen cake from side of pan with a knife. Invert cake onto wire rack, gently removing cake. Cool completely on rack. Sprinkle with powdered sugar or cookie sprinkles.

Enjoy a slice of cake with some hot tea or coffee.

Tip of the month November

For me the best way to stay healthy and still enjoy life is to eat anything I like besides three nutritious meals a day, but always with moderation! This way I’m not craving for anything which can lead to overeating. I also try to eat consciously by asking myself after eating for a short while: “Am I still enjoying this or am I eating for another reason?”. Remember your body is your engine, it does almost anything you want as long as you take good care of it!