If you kept or froze your turkey carcass from Thanksgiving and aren’t quite sure what to do with it, this is your method for soup. While it looks like a recipe, it’s merely a method and you must yourself judge which ingredients you have or want to add; it’s all about flexibility.
Note the options of using your leftover vegetables, gravy, stock, or just adding all purchased low-sodium chicken stock and so on.
In about an hour an a half, you’ll have just about the best turkey noodle soup you ever ate. If you are skipping noodles this week, leave them out and, instead, add extra fresh or frozen vegetables. (Brown rice, wild rice, or barley are other possibilities.) Continue reading
My friend Jill says, “We’re always looking for something else to do with salmon.” My friend Jim says, “Give me a side that I can make on Monday, but have enough leftover for lunch or dinner; I just want to grill a little fish or chicken each night.” As for me, I like cooking anything in one pan, and while this isn’t exactly in one pan, it could be if you use fresh pasta.
This simple, but filling, healthy, and tasty entree fits the bill for all three of us and I hope for you, too. Serves two with a lot of vegetables and pasta–good hot or cold– leftover for another meal. Adding another two salmon pieces would be no trouble and cold salmon is good salmon. This is meant to be the impetus for improvisation, not an exact recipe; you’ll see why. Ingredients are in bold print. Here’s how in the PHOTO RECIPE:
Begin with bringing a large pot of water to boil (add 1/2 teaspoon each salt, pepper, and some fresh herbs like thyme) for pasta– unless you have fresh pasta. Cover it so it comes to a boil more easily. When it does, drop in 1/2 pound whole wheat linguine (I like Whole Foods 365 brand best.) and cook for ONLY about four minutes. (Add a couple of minutes if you’re at altitude.) Do not cook until done.
When pasta has cooked about four minutes, remove it from the water using tongs (or drain in a colander) and add it to the vegetables in the saute pan. (If you have fresh pasta, add it now.) Pour in a 1/4 cup each white wine wine and chicken broth or 1/2 cup pasta water.
Place two salted and peppered salmon filets (4-6 ounces each) on pasta with vegetables and drizzle with olive oil (if desired). Sprinkle with a generous pinch of the herbs you used in the vegetables and cover with lid. Reduce heat to medium-low. Cook 8-10 minutes until salmon is nearly done–deep pink and very moist at center, firm and pale on the outside. Remove salmon to a plate and let rest two minutes. To serve, use tongs to add pasta and vegetables to a plate or pasta bowl and top with salmon. Garnish with chopped fresh tomatoes and a teaspoon of chopped parsley other fresh herb. Drizzle each serving with fresh lemon juice. Eat while hot or at room temperature. Store remaining pasta and vegetables for tomorrow’s lunch or dinner side.
Cook‘s Note: I didn’t try this, but see no reason why you couldn’t do a bit of an Asian twist on this dish. Add chopped fresh ginger with the garlic and vegetables. Stir in a tablespoon of soy sauce with the broth or pasta water (with more at table). Perhaps even a little fish sauce. Top with chopped cilantro and chopped peanuts. If you try it, let me know.
Sing a new song,
It’s spring in name only in Saint Paul. Whereas many food writers and bloggers are already complaining about too many fresh pea or asparagus recipes, people here are still sniffling and shuffling around town in their by now worn-out snow boots. (Uh, there are not even pea tendrils in St. Paul because snow covers the vegetable gardens; see below.) In fact, if you move here, you’ll save a lot of money on shoes; you only need them May – September. Not only that, you can write about fresh peas, rhubarb, and asparagus when folks further south are eating their first tiny tomatoes and are getting tired of grilling already.
This picture is out my front door this morning.
While people keep emailing or texting me, “Aren’t you tired of snow?” I’m not. I’m happy to make one more bubbling cauldron and a big pan of biscuits. I might be sick of my sweaters, though.
If it’s not too warm where you are, maybe you’re still in the mood for a big pot of soup with bread. (It’s also a perfect way to use that leftover Thanksgiving turkey if it’s that time a year. ) Try this:
turkey-wild rice + vegetable soup
makes about 10 quarts of soup
Using up leftover turkey from a holiday meal? Skip that 1 1/2 hours cooking the turkey thighs and just add your 2-3 cups shredded or chopped cooked turkey after the rice (#3).
- 1 tablespoon each butter and olive oil
- Pinch crushed red pepper
- 2 onions, chopped
- 5 carrots, peeled and cut into 1-inch pieces, divided
- 4 stalks celery, chopped
- 1 fennel bulb, trimmed, cored, and chopped
- 1 cup fresh parsley, chopped
- 2 teaspoons dried thyme
- Kosher salt and fresh ground pepper
- 2 cloves garlic, minced
- 3 quarts chicken or turkey stock
- 1 cup white wine
- 6 cups water, divided
- 2 turkey thighs, skin removed (or 2-3 cups shredded or chopped cooked turkey)
- 2 teaspoons poultry seasoning
- 1 cup wild rice, rinsed several times and drained*
- 2 parsnips, peeled and cut into 1/4-inch slices (can sub 2 medium potato, peeled, and diced)
- 1/2 cup each fresh or frozen green peas and corn
- 1/3 cup dry sherry for garnish at the table
- 1 cup roasted, chopped walnuts or almonds for garnish (optional)
- Heat butter and olive oil with red pepper over medium heat in a 12-quart stockpot for one minute. Add onions, 1 of the cut-up carrots, the celery, fennel, parsley, thyme, and 1/2 teaspoon kosher salt with 1/4 teaspoon freshly ground black pepper. Cook five minutes or until vegetables are beginning to soften. Add garlic and cook another minute or two, stirring.
- Pour in stock, wine, and 2 cups of the water. Stir well and add turkey thighs, poultry seasoning, another 1/2 teaspoon of salt and another 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 1 – 1 1/2 hours or until turkey is tender.
- Remove turkey to cutting board and let cool several minutes. While the turkey is cooling, add rice and 3-4 drops of Tabasco (or more to taste) to the broth. Bring back to a low boil. After turkey is cooled, shred using two forks, and return to pot. Let cook about 20 minutes and add parsnips along with the rest of the carrots. Continue to cook another 20 minutes, skimming off fat as needed.** Stir in peas and corn.
- Continue to cook until turkey, rice, and all vegetables are tender –another 5-10 minutes. Continue to skim off fat. Add more water or broth if necessary. This should not be a thick stew, but rather a rich, brothy soup. Taste and adjust seasonings. Serve over or with biscuits. Pour sherry into a small pitcher and pass at the table with the walnuts, if using, to garnish soup. (Just a teaspoon or so of sherry per bowl is plenty, but it’s a matter of personal taste.)
**Turkey thighs give off a lot of fat. You might have 1/4 cup of fat skimmed off (or more) by the end of the cooking.
makes 12 2-inch biscuits
- 2 cups all–purpose, unbleached flour
- 2 tablespoons sugar
- 1/2 teaspoon each salt and cream of tartar
- 4 teaspoons baking powder
- 1/2 cup butter, cut into 1/2-inch pieces
- 2/3 cup milk
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, mix together the flour, sugar, salt, cream of tartar and baking powder. Add butter and cut in well using a pastry blender, two forks, your fingers, or even a food processor until some of the mixture is the size of peas and some are larger, some smaller.
Stir in the milk all at once and keep stirring until a ball of dough is formed. Place dough on a floured board and knead 10-12 times. Pat out (or roll) into a rough circle until dough is about 1/2-inch thick. Cut out using a 2-inch floured biscuit or round, fluted cookie cutter. * Place biscuits on a baking sheet or in a glass pie pan. Bake for 15 minutes or until golden brown. Serve hot, warm, at room temperature, or cold. (I like to bake biscuits in a Pyrex pie plate or casserole pan because they stay warm at the table.)
*You can use the mouth of a small, floured glass to cut biscuits if you have no cutter. Another option is to cut them with a knife into squares or rectangles. They’ll bake.
( Biscuit recipe courtesy FANNIE FARMER BAKING BOOK by Marion Cunningham.)
… … … … … … … …
|My south window today.|
If you like turkey thighs, you might want to try this if the weather is warmer where you are:
By the way, I still have a few soups left to test for my soup cookbook. Interested? Leave contact information in a comment or email me firstname.lastname@example.org. No pay, but hopefully a good meal and fun!
Sing a new song,
|Just add fork|
Sometimes I don’t know what gets into me. I know I have something leftover and simple from which to create a meal. Say a piece of steak or two small pieces, in this case. (Neither Dave nor I could finish our dinner the night before. Is there something wrong with us?) I didn’t set out to make a homemade potato chip-steak salad…but here’s how it happened:
First, I take the steak out of the frig and begin casting around for something to go with it. Toast? I could make a sandwich. Pasta? I could cook up some vegetables to go with the steak while the water boils. Stir fry? Omelet filled with steak? Steak and eggs? I could make mushrooms in velouté sauce with cream (Supreme is the name, I think–I made it up as a young cook without knowing its name.) and Dijon mustard, add the steak and serve it over rice. How about a childhood favorite, beef hash? (Who would waste great steak on hash, Alyce?)
Instead of beginning any of those dishes, I find myself at the Cuisinart making homemade mayonnaise, using Daniel Boulud’s method:
|Who is Daniel Boulud?|
Into the food processor bowl, pour 1T good-quality white-wine vinegar (such as Chardonnay or Champagne) and 1T Dijon mustard. (I like to use the whole grain variety.) Pulse until well blended.
Through the feed tube, with the machine running, drizzle 1 cup canola oil.* Process until thick. Season with salt and pepper.
*Daniel Boulud uses peanut oil
And then I take out a skillet, heat a little canola oil and fry up very thin slices of potato for potato chips. This is coming together, I think:
|Drain them on paper towels. Salt and pepper immediately. Don’t eat them all.|
Meantime, I “boil” an egg in the microwave. (Break an egg into a greased, microwave-safe cereal-sized bowl. With a fork, poke the egg white all over several times and the yolk once. Cover tightly with plastic wrap and microwave on high for one minute. Let sit one minute. Remove wrap, tip egg onto cutting board and chop)
Next: A large bowl comes out of the cupboard (nearly done now–pretty quick!) and I line it with
4 cups of mixed greens topped with the steak, 1/4 cup crumbled blue cheese, the chopped egg, 1/4 cucumber, chopped, 2 green onions, chopped, 1 carrot, sliced, 1 stalk celery, sliced, 1/4 cup minced fresh parsley, 1/2 each yellow and red pepper sliced, and whatever other vegetables I can find–including a beautiful warm summer tomato (don’t refrigerate them ever) and even a little leftover grilled sweet corn.
When the chips are done, I put them around the outside of the salad bowl.
A half-lemon is located and squeezed over the entire salad. Salt and pepper are next. I’m generous, but don’t go overboard. After all, the salad will be dressed with real mayonnaise, right?
I slip a few pieces of baguette under the broiler. (brushed with oil, sprinkled with salt and pepper)
And dinner is served:
|I serve the mayonnaise separately; no need to over-dress this lovely bowl of goodness.
This process made enough for Dave and me. He ate two servings; I ate one. So I’d say this was about 3 servings!
two-dog kitchen and around the ‘hood
I’m tired of the daytime heat. Like the whole rest of the country, I guess. Storms often arrive late afternoon or early evening. Things blow and go; little rain arrives, though when it does, it’s incredibly forceful. I water everything daily. A beautiful part of near-mountain living is the coolness of the evening and night. While we resort to air conditioning during the day, in the evening after suppertime it’s turned off and the windows are thrown open wide to welcome the sweet breeze. All night long the air graces our rooms unlike the midwest where the heat lingers heavily.
My favorite breakfast these days…when I’m not having yogurt and berries:
|On the dinnerplace blog now: Egg+Egg White Omelet filled with Nonfat Cottage Cheese on WW Toast|
If I don’t get out early to walk the doggies (by 7:30), and sometimes even if I do, I later get in a power walk on youtube. Sometimes two! There are several walks from which to choose–3 minute for a desk break, 5 minute, 2 mile, etc. They are easy to fit into the day and I often stick up the laptop (with the walking video on and the sound off) next to the tv when a favorite show is on. I do the walk/exercise and watch Ina all at the same time.
I’m working on the soups for the cookbook almost daily. Once I develop a recipe, it must be tested several times and then I pass it on to someone else for testing. Does it work when someone else makes it? I’ve now made posole several times, shall we say. (I think I’ve got it down.) My dear friend, sommelier Drew Robinson, was to come today to taste three of the soups (and one secret very-fast dessert) in order to begin the process of pairing. Long ago, at some far-away dinner with our wine group, Drew let it be known he would provide the wine pairings for a cookbook I would someday write. Not sure either one of us believed it would ever happen, but it’s happening! Anyway, Drew forgot he has another wine-tasting tonight and we’re rescheduling. I am a bit relieved because as much as I love my new posole recipe, I’m ready for something else to eat. The next soups are a quick vegetarian bean and a cold avocado. As the book will not have photographs, I keep forgetting to take pictures….I must do it!
I play inside with Miss Gab in the afternoons for a few minutes–too hot for her to run outdoors.
|You’re throwing the ball, right?|
We’ve had plenty of time to visit with old friends and worship at First Congregational…one of my very favorite churches anywhere. Last Sunday, the ample sanctuary was filled to capacity. Nothing special occuring…and it was summer when a lot of churches are fairly empty. Why is FCC so full? While I might not be qualified to say why, I do know these things: there’s a bow toward tradition…while embracing the new. All are truly welcome and these folks are joyful; what more could you want? Except that when the table is laid and communion is about to begin, these words are said, “Come, all things are ready.” Such a breathing place.
|off to a beer festival…|
and lunches/shopping trips in the middle of the day:
Trip to Toys r Us: expensive
Smile on grandson’s face: priceless
Sing a new song,