What better way to "use up" the odds and sods in the fridge than with a big 'ole pot of soup? Perfect for a cool fall day to boot!
I had a bunch of odds and sods to use up in the freezer and the fridge today...and you know how much I hate to waste anything that may still have a hint of flavour left...--here is what is bubbling away on my stove right now...
Use It Up Vegetable Soup
2 cups leftover tomato juice (from roasting tomatoes for tomato sauce--another recipe, for another day...but if you don't have any of that, a 28oz can of diced tomatoes would work too!)
4 cups turkey stock
3 green onions diced
1 rib of celery diced
about 1 cup of each:
diced cabbage
cauliflower
diced carrot
3 handfuls of rice
1 tsp curry powder
a few leaves of fresh oregano chopped
S&P
Mix it all together in a big pot, simmer for about 45 minutes. Serve. Yum!
Tuesday, October 18, 2011
Tuesday, October 11, 2011
Oh How I Love Thee, Turkey Soup...
Happy Belated Turkey Day! We spent a glorious weekend at the beach (???!!!) with family and friends--it doesn't get much better than that-especially in Ontario! So thankful for such beautiful weather, so thankful for the love of family, so thankful for all the laughs, the food and of course the turkey!
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
Wednesday, October 5, 2011
Hello Delicious
Every once in a while, something so different, yet so obvious crosses your path--it makes you wonder why you've never tried it before! This is definitely such a dish--hello delicious, where have you been??
You can substitute these for mashed potatoes, or have them as a side dish. You can add milk, cream, butter, garlic, nutmeg, cheese--whatever suits your fancy...
Mashed Cauliflower
1 small head of cauliflower cut into florets
2 tbsp butter
1/2 tsp nutmeg
Steam, blanch or otherwise cook your cauliflower until tender. Add butter and nutmeg and mash with fork. (if you prefer a smooth whipped mash, add a 1/4 cup or so of milk and mash with an immersion blender).
You can substitute these for mashed potatoes, or have them as a side dish. You can add milk, cream, butter, garlic, nutmeg, cheese--whatever suits your fancy...
Mashed Cauliflower
1 small head of cauliflower cut into florets
2 tbsp butter
1/2 tsp nutmeg
Steam, blanch or otherwise cook your cauliflower until tender. Add butter and nutmeg and mash with fork. (if you prefer a smooth whipped mash, add a 1/4 cup or so of milk and mash with an immersion blender).
Subscribe to:
Posts (Atom)