I seem to make this Old-Fashioned Turkey Noodle Soup once a year, around the holidays when leftover turkey is abundant. The recipe is from the Foster’s Market Cookbook, but fortunately, it is also online.
I start by cutting all the leftover meat off the turkey bone. I put the bone in a big pot, cover it with water, and add roughly chopped onions, carrots and celery (don’t bother to peel). Throw in a bay leaf and few whole peppercorns. I simmer this for a couple of hours, then drain and discard the solids. This homemade stock doesn’t take much effort and definitely results in a richer, more satisfying soup.
I like this recipe because it is very adaptable, and thus is a great way to make use of any leftovers hanging around. I omitted the pasta and parsnips this time, but I added a peeled, diced potato and, in the last few minutes, some leftover green beans. Watch the cooking times in the recipe: I think they’re a bit too long, especially at the beginning. I was able to shorten the time for softening the vegetables without any noticeable issues. This recipe will yield plenty of leftovers, suitable for freezing.
This soup is tasty and, after the indulgences of the holidays, very healthy. You can also make it with leftover roast chicken. Here is a link to the recipe on the Foster’s Market website. Enjoy!
I am not finding the time to post new recipes, as I hoped, but I can review some online recipes I discover. With millions of recipes to choose from, maybe this will help you decide what to make for dinner.
I had my doubts about this recipe for Broccoli Soup with Leeks and Thyme from Bon Appétit. It seemed very simple and like it might not be very filling. However, it turned out to have a really creamy texture–amazing because there is no cream or other thickener, like potatoes or flour, in the soup. The flavor is very simple but clean and refreshing. I would recommend using a very good quality chicken broth, or homemade stock, so that the soup has plenty of body, and puree it very well to achieve the creamy texture. You’ll end up with a healthy, light dinner entree.
This soup cannot carry a meal by itself. I served it with open-faced cheese toasts, broiled with cheddar and a little bacon, to give the meal more heft. I reheated leftovers for lunch the next day, adding cooked rice and crumbled bacon to the pot to make a heartier version of the soup.
To tell you the truth, I’ve been afraid to peek back in here. I know it’s been a while. Now I see that I haven’t been here since April. Whew, that’s longer than I thought.
The reason why I haven’t been around is that my creativity in the kitchen has been stalled over the last few months. It feels like I’ve been making endless meals of chicken and broccoli, chicken and broccoli. It’s boring but it’s what my customers — I mean, my family — will eat.
Well, I think we all need a kick in the patootie. The past two weeks have been spent remodeling my kitchen, from floors to countertop. New sink, new stove, new cooking configuration. Right now, it looks like a holy mess, but I am promised that in just a few days, I will be living the dream kitchen. And if that doesn’t inspire me to start cooking interesting meals again–meals worth writing about–then I guess I should just shutter this blog for good.
Thanks for hanging in there with me.
I really enjoyed this new monthly column by Mark Bittman in the New York Times Dining section: Healthy, Meet Delicious. Bittman’s philosophy of eating vegan before 6pm and having what he likes for dinner seems like an easy way to eat more healthfully and make sure you get your vegetables in. I have been trying something similar, although I allow myself yogurt and occasionally eggs. But I like this method because I don’t feel deprived and because it is an easy lifestyle change to adopt.
I tried Bittman’s recipe for chopped salad last week and I liked it a lot. If you shred a lot of cabbage and carrots at one time, they will keep for a while undressed and can then easily be incorporated into chopped salad, coleslaw, other salads, stir-fries and so on. I have found that the easiest way to prompt myself to eat more vegetables is to have them prepped and ready for when I get hungry, so I don’t default to an easier and less healthy option at lunchtime.
The smoothie recipe also looks good, and is very similar to one I make often, especially during the summer months.
Are you planting a vegetable garden this year? Here is some good advice for newbie gardeners: How To Spot And Avoid A Crappy Seedling.