Are you tired of turkey yet? Me too. That ‘s the great thing about a freezer. This bird made so much food we had to freeze some of it for later. Recipe 3: Turkey and Rice Soup
Remember that carcass (what a word! It sounds kinda gross but what else do I call it?) you saved and those veggies and drippings from roasting the bird in recipe 1? Well now is the time to use them! They are freezable. This recipe could be made in the distant future. That’s why we have the deep freeze.
Turkey and Rice Soup (crock pot recipe)
6 cups chicken broth
1 turkey carcass
saved drippings and veggies from recipe 1
1 onion sauteed
4 garlic cloves minced
Parsley to taste
Pepper to taste
Place in a large crock pot. If you don’t enjoy a slight citrus taste then remove the oranges and discard. We left ours in for a nice change. Cook on low heat for 6 hours or so. We started ours in the morning before work and finished it when we got home.
3 ribs Celery diced
4 carrots diced
1 cup of rice (no rice? Use noodles!)
Cook on low for 1 hour. If it needs a little extra turn it to high until rice is done. We like our veggies crunchy.
We had to freeze some of the soup. Our family is turkeyed out right now. The beauty of cooking a turkey though is freezing it and using it again later or even making casseroles for later. It doesn’t need to be consumed at once or over a week like ours. Next time I am freezing the carcass and making turkey salad for sandwiches and possibly trying out Eden Isle Turkey. What do you think? Turkey the multiple meal bird is not just for the holidays. It is an economical alternative for my family when we find a good sale. This little bird fed us all week long.
Next up for my little baked birdie is Turkey Tetrazzini. I loaded it up with veggies too. Now this recipe is everywhere so I will only tell you how I made it. There are beaucoup tetrazzine recipes to choose from. I chose a few and combined them. No links in this post. As always recipes are a guideline so if anything isn’t already in the kitchen you don’t HAVE to have it to make this recipe tasty. Except the turkey, noodles, and gravy.
2 cups cooked turkey, chopped (mine was leftover from recipe 1)
8 oz mushrooms sliced
1/2 an onion
1/2 cup frozen peas
1 carrot diced
2 celery ribs diced
1/4 cup diced frozen peppers (off season I keep a bag of frozen sliced bell peppers in the freezer to grab when I need)
(This pic is before the gravy and breadcrumbs. Don’t those veggies look pretty?)
1 cup Parmesan
1 can condensed milk
1 cup milk (skim or whatever)
2 tbsp chicken granuals
pepper to taste
1 cup Panko bread crumbs
2 tbsp butter
1/2 cup or so of flour
Garlic powder to taste
1/2 box of spaghetti noodles, cooked and drained
Preheat oven to 350. Dice vegetables. Saute onions and mushrooms in olive oil. Once tender add celery, carrot, and peas. We like our veggies a little crunchy so I removed them from heat after a minute or two and placed them in a bowl with the chopped turkey. Next up, I poured the condensed milk and milk in the skillet with the chicken granuals, garlic powder, and some flour. I use a plastic coated whisk to combine the flour. That way it doesn’t scratch my cookware. On medium low heat I made a gravy. Not too thick though. You want to pour it over everything in the end. In a 9X13 baking dish (lightly greased) layer the drained noodles, turkey veggie mix, and then gravy. Melt butter in a dish then add Italian seasoning, garlic, and pepper. Mix. Add breadcrumbs and cheese. Mix. Top the casserole with it and bake for 25 minutes. The tetrazzini should be bubbling visibly. That’s how you know it’s done.
The dish is simple but filling and it uses leftover turkey. Any other turkey dish as a substitution is fine. Part of what I am trying to show with these three posts is that being thrifty doesn’t mean compromising on taste. Turkey sandwiches for lunch tomorrow. Then recipe 3 to complete the Turkey Trilogy. One 6 1/2 lb bird can go a long way. Remember, turkey isn’t just for Thanksgiving!
After the holidays Jake and I stock up on sale priced ham and turkey to eat throughout the year. Needless to say we try to be thrifty, we buy in bulk when it’s a good deal and we have a BIG freezer. Right now we have 1 turkey and 5 hams in there. Not to mention all the other stuff. Home made baby food is taking up a lot of real estate these days. It’s a good thing that kid is cute.
So turkey was on sale and I bought a few smaller 6 or 7 lb birds. Jake buys stuff and gets the big boys but I am wise to the game now. We (girls and I) do not like to eat the same thing for 5 weeks or until it turns moldy. Jake will. Ditto with the leftovers. I can eat something once or twice after the initial meal then I am done like the dishes.
Anyway…this one little bird is going to feed my family several times without making us (girls and I) gag. Recipe 1: Roasting The turkey. Here is the recipe I altered to fit my needs from the Barefoot Contessa: http://www.thedailymeal.com/barefoot-contessas-herb-roasted-turkey-breast
Oven Roasted Herbed Turkey
(I brined this one. Don’t think I’m going to do that again. Totally going the browning bag method next time.)
1 whole turkey 6 or 7 lbs cleaned up
8 garlic cloves
3 celery ribs roughly chopped
1 large onion roughly chopped
2 oranges quartered
1/2 tbsp dried sage
1/2 tbsp dried rosemary
1/2 tsp dried thyme
2 tbsp olive oil
2 tsp dried ground mustard
salt and pepper to taste
Dry white wine
Preheat the oven to 325.
Wash and clean the turkey taking out and discarding the packet inside (unless you use it for something else). Pat the turkey dry with paper towels. In a separate bowl mix olive oil, spices, salt and pepper, and the juice of half an orange. Stir it up good and slather on the turkey. I should note that I loosened the skin and put some under it as well. Use it until it’s gone. At this point you should have your baking pan out with the baking bag resting in it.
Open your baking bag and insert the turkey and roughly gut veggies, garlic, and oranges. Now take that dry white wine and fill the bottom of the bag. You might want to hold the bag so it doesn’t run out. Slit a few holes in the top of the bag to vent. Then bake. My turkey was done in about 1 hour and 40 minutes. Please check your turkey with a thermometer. Temp at thickest part of the bird should read 165.
Rest the turkey for at least 15 minutes. Resting ensures a juicier bird. I rested mine for about 30 minutes.
We enjoyed this recipe. I served it with spaghetti squash gratin. The reason I am not brining again is because it turned out kinda salty. I thought I thoroughly washed that bird but saltiness was a bit of an issue. Not in that ewww I am not eating this issue but just enough of one to make me try the brown bag method next time. Jake is not into salt. If you can brine like a champ then go for it. I did this one in a roasting pan and filled the bottom of the pan with the wine. My bird was foiled on top half way through to stop the skin from over browning.
After this dinner Jake carved the bird. We saved the drippings and such left in the pan along with the carcass. Each was stored separately in the fridge for future uses. Turkey sandwiches were eaten the next day. I have 2 more recipes I will make from this one bird.
Today I was poking through my pantry looking for something sweet to eat because let’s face it, I would need more than a 12 step program to even consider backing away from refined sugar. My sweet tooth is legend. Donuts should be a food group! But I digress…
Easter is around the corner. I am already working on Easter baskets for the girls. Last year we were in Denver and my Mother in law made Hot Cross Buns. In all of my years I can’t remember ever eating one. Sure I have heard about them but my family never made them. I really liked them so I was thinking I could make them this year. Or something like them. I had raisin but my Mother in Law used currants. I created my own concoction.
Iced Fruitcake Buns
Iced Fruit Cake Bun
or maybe Candied Fruit Rolls?
Before you gag, hear me out. Candied fruit is pretty good and it lasts for up to 2 years in the pantry but how often do we actually use it? Exactly! Either I am in the dark about more recipes made with candied fruit or it’s all cookies and cake. I looked around the net and found a hot cross buns recipe on the Pioneer Woman’s site-does she make anything that tastes bad?! That woman is talented and responsible for a bit of the extra baggage on my hips. But yum! Anyway, she has a dough recipe for hot cross buns and cinnamon rolls. You can find it here: http://thepioneerwoman.com/cooking/2010/04/hot-cross-buns/
As always I took liberties with it to suit my purposes. Here is my version of the recipe. I checked around the net and did not see this recipe anywhere. I even used different name combinations.
Iced Fruitcake Buns
2 cups Skim Milk
2 tbsp real butter
1/2 cup sugar
-Scald milk, oil, sugar, and butter. Do not boil. Remove from heat and rest it for 30 minutes.
4 cups all purpose flour
1 package of active dry yeast
-Pour milk mixture into a mixing bowl and add yeast first then flour. Mix well. The dough will be sticky. Cover bowl of dough for 1 hour to rise.
1/2 tsp of baking soda (leveled)
1/2 tsp of baking powder plus 1/8 tsp
2 tsp salt
1/2 cup flour
-Add soda, powder, salt, and flour to dough and mix well.
1 tsp cinnamon
pinch of cloves
1/4 cup sugar
– mix in a separate bowl
1 cup candied fruit
1/2 cup walnuts finely chopped
-On a floured surface flatten out dough. It will be sticky so add flour as needed. Sprinkle a couple of spoon fulls of the cinnamon mixture over the dough. Then 1/3 of the nuts and candied fruit. Just eyeball it. Fold the dough over itself and repeat this step until everything is gone. Knead the dough to combine.
-Spray some cooking spray on two cookie sheets. Ball the dough into golf ball sized pieces and place on the cookie sheets until gone. It makes approximately 32.
-Cover with towels and rest for 30 minutes.
-Preheat the oven to 400 degrees
1 egg white
Splash of skim milk
-Whisk together and brush on top of buns.
-Bake on middle rack one cookie sheet at a time. (My oven wouldn’t fit both.)
-Check buns at 10 minutes. Mine took about 15 minutes to achieve a nice golden brown but they could have come out before then. So check at 10 and leave them in longer if needed. All oven temps vary a bit.
-Cool on a wire rack.
2 tbsp butter
1/2 tsp vanilla extract
2 tbsp water
powdered sugar to thicken
-Melt the butter completely and add the vanilla and water. Mix well. Slowly add powdered sugar until you reach the desired consistency. Thick enough to drizzle and glaze a la cinnamon roll.
Done! I thought they turned out pretty well. Next time I am thickening my icing more but other than that I am happy with the outcome. Oh, and I am freezing half of the buns because the recipe made so many. We shall see how that turns out too! Now I’m all set for Easter just because I wanted something sweet.
One day I was perusing Pinterest as usual when I came across this recipe from the Southern Girl Cooking blog. It looked good and I had most of the ingredients (recipes are a guideline). So I made it with some changes including more garlic (we love garlic) and fat free Greek yogurt. I love Greek yogurt too! The fridge usually has a large container of it not just to eat with fruit but to cook with. I even make biscuits with the stuff. So here is where I found the original recipe: http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne and here is my recipe. I should note that the chicken should marinate overnight in the garlic pesto mixture but I have made it after marinating for a couple of hours and it was still good.
1/2 bottle of Lawry’s Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts cut into bite size chunks
Marinate overnight or whatever in the fridge. Then cook in a skillet with 2 tablespoons chicken stock granules (or more if you like) until done. I occasionally add a little water if it looks to thick. Use your best judgement. This makes the base for your cream sauce which should end up thick enough to coat the pasta good.
8 ounces of Penne pasta (could be whole wheat or plain) Cooked in a large pot and drained. I then put the pasta back in the large pot after I combine the sauce ingredients in it to mix everything together.
Chicken with base sauce
8 ounces or so of Greek Yogurt (6 works too)
3 or more cloves of garlic minced
2 spoonfuls or more of pesto
1 can tomato paste
Black pepper to taste
My picky kid eats this. Who knew? Pesto? I thought she was going to hate it but she doesn’t complain. Serve it with garlic bread and a caprice salad. Or whatever you have. Sometimes we have plain old bread toasted with butter and garlic salt old school style.
Today is a soup day. Jake is sick and snow is on the ground. My household loves this easy to make healthy soup. I found the recipe on Pinterest then “lost” it. So I am posting it here with my adjustments. My philosophy on recipes is that they are a basic guideline that does not alway need to strict adhesion. This is the link to the original http://www.cdkitchen.com/recipes/recs/513/Disney_Great_Northern_Bean_Soup35126.shtml
My recipe additions and swaps go like this:
1/2 pound dried great northern beans, soaked overnight
10 cups water
4 tsp. chicken bouillon granuals or to taste
3/4 cup celery or more diced
1 cup onion or more diced
1 cup carrot diced
1 cup smoked ham diced
1 large can of diced tomato
1/4 teaspoon white pepper
1/4 teaspoon ground thyme
Secret Ingredient: 4 cloves of garlic minced. We are a garlic lovin’ family so this goes in everything.
Soak beans, in enough water to cover, overnight. Drain; rinse and place in large soup pot with 10 cups fresh water and bouillon cubes. Bring to boil; reduce heat to simmer. Cook 1 hr until tender but firm on the inside. Add garlic, celery, onions, and carrots; cook 30 minutes until vegetables are tender. Add ham, tomato, salt, pepper, and thyme; mix well. Cook 10 minutes.
Today I am really missing all my friends and family. Moving to new states and meeting new people is a fun adventure but nothing replaces my good buddies from home. I miss you all terribly. No one can replace you. It’s the little things like being in the same time zone, having coffee on the porch, cooking for the masses, random art projects and eating cheese dip from Mexico Chiquito or going to a movie. I am definitely home sick for Arkansas. Over the last 2 years we have moved twice and are still not settled. Oh we will be in New York for years to come but haven’t found a house yet…the search continues. I miss my house in New Mexico too since I am listing things I miss today. Enough whining…gotta make supper.