Turkey Taco Soup or Sneak Peak at Blue Cheese Biscuits with Steak

January 17, 2011December 22, 2013 / More Time at the Table / 3 Comments

Easy, healthy and truly yummy, as a good friend would say

I’m sure this could have a better name.

Sometimes people ask how I name recipes and my answer is always the same, “It must say what it is.”

Do I want catchy names? Yes.
I just seldom use them. How about Taco Trouble Soup? Tonza Turkey Soup?

Of course, as a working cook of sorts, the recipe must also be FINDABLE IN WORD DOCUMENTS. You could think about that and come up with wonderful storage ideas for people who cook on multiple levels and must maintain articles, recipes, photographs and so on.
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This could be Turkey Chili Soup or Taco Soup (of which there are many) or Turkey Vegetable Chili–etc., but it’s very soupy and it tastes like tacos. Without the gazillion calories of the tortillas. Without the cheese (though you could add that at the end, if you’d like.) And it’s quick.
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This hot bowl of fuel fulfills the black bean, onion and tomato portion of my series on meals or dishes including the “12 best foods,”

Broccoli
Black beans
Tomatoes
Salmon
Soy
Sweet potatoes
Oats
Onions
Blueberries
Walnuts
Spinach
Chocolate

Nearly everyone I talk to about food just wants things fast. I like everything at Alyce-speed. I don’t like to rush; I don’t think it’s worth while. If I don’t have time to cook, I always can have an omelet or grab a piece of cheese and an apple. But, hey, I hear you. I hear everyone who works, everyone who has kids, everyone who just wants time to veg and I don’t mean eating them in the kitchen. So, for all my students, friends and family hard-pressed for time, here’s something scrumptious that makes a ton (save some little containers for lunch) and can be frozen in batches. So you can skip cooking next Saturday, too. See below…. (For more really quick recipes, check out my examiner.com recipe page –link at right and below–some are labled “Dinner Now!”)
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Frozen Soup in the Crock-pot: Place your container of frozen soup (or stew or casserole) upside down in the sink and turn on the hot water over it for a minute or two. Dump that container into the crock-pot; add a 1/4 c water to the bottom, cover and turn on low. Dinner that night is on the way. You will have a hot and ready meal by late afternoon. (Make sure you freeze your meals in containers that will easily turn out into your crock-pot. This is worth buying a couple of extra containers just for this very purpose.)

Turkey Taco Soup serves 6-8 generously

Note: These ingredients can be changed to suit your tastes or what’s in your cupboard. The ingredient police will not arrive if you change what goes into this soup. Add corn if you like. Use no rice at all. Cut down on seasonings. Add canned chile peppers or roasted red peppers. Leave out the zucchini. Add a bag of mixed frozen veg. Drop in a little Tabasco sauce or let a big jalapeno cook whole in the pot. Get in there and cook, honey.

1T olive oil
3 slices bacon chopped into 1″ pieces (optional)
1 large onion chopped
1/2 green pepper, chopped
3 garlic cloves, minced
1# ground turkey breast
1t freshly ground black pepper
2 t kosher salt
1T ea dried basil and oregano (or 1T Herbes de Provence)
2-4T chili power to taste (You can make your own or I like Chili 3000 from Penzey’s–Spice Islands is next)
1/4 t ground cayenne pepper, opt.
1 28 oz can chopped tomatoes (no salt)
1 6oz can tomato paste
2 c salsa
1 zucchini, chopped into 1/2″ pieces
1 yellow squash, chopped into 1/2″ pieces
1 c red wine or water
2 c low-sodium chicken broth or water
1/4 c raw rice or use 1 c cooked rice or cooked small pasta (if cooked, add later)
1 can no-salt black -or pinto- beans (if you use regular ones, rinse and drain)
2T Dijon-style mustard (like Grey Poupon)

Toppings: 2 ripe avocados, chopped; 2 Roma tomatoes, chopped; 2 c shredded lettuce; 1 c grated Cheddar, 1 c crushed tortilla chips-can use any, all or none

Directions:

Heat the olive oil over medium heat and brown the chopped bacon in it. Remove bacon and reserve to add in a little while. Add onions, green peppers, garlic and turkey breast. Cook, stirring often, until turkey breast is done and no pink remains.
Add seasonings: salt, pepper, basil, oregano, chili powder, cayenne. Cook 1-2 minutes, stirring.
Taste and adjust seasonings; they should be very strong and bright! Add tomatoes, tomato paste, salsa, water/broth/wine and uncooked rice if you’re using. Bring to a boil and reduce heat to a simmer.
Let cook about ten minutes, stirring occasionally. Add zucchini, yellow squash, canned beans, Dijon-style mustard and cooked rice or pasta if you’re using that.

Let simmer until all vegetables (and rice if you’re cooking it) are tender, about another 10 minutes. Add reserved bacon and stir. Taste; adjust seasonings and serve hot with toppings if you choose.

Around the ‘Hood +Two-Dog Kitchen

Why didn’t anyone tell me to read THE TIME TRAVELER’S WIFE? I couldn’t put it down. I ran into June at Costco and she, omnivorous she, had read it and seen the movie–which she didn’t think anyone would understand if they hadn’t read the book. Often the case, I think.

We watched “The American” with George Clooney. Well done, slow-moving, sadly violent and just sad. How many people are that lonely in our world…and why?

Maybe you noticed I updated colors and pics on the blog. Tell me if you liked it the other way better. Or if you like this.

Prayers for my friend L’s dad in the final stages of cancer. Prayers for healing for C.

Snow: On the west side of Mesa, you can’t walk ecause of the snow. On the east (and by our house), it’s all melted except in odd, shaded spots. It’s 40’s and 50’s every day. Spring in the winter is what I call January and February in the Springs.

Planning a trip …we are, if I didn’t tell you, in the midst of serious move plans. To somewhere around the Twin Cities. A several year topic around the house. It is a huge thing in some ways; we’ve been in Colorado 15 years nearly. How I walk away from my loved ones here is more than I can figure out. To not worship at First Congregational …ach. On the other hand, this is our 23rd house and…why not have 24? To live and cook at sea level has long been a goal for us…to be able to plant a big garden and eat a little off our own land is another…for me to find a job is a biggie. That just hasn’t happened here.
So, it’s time. There are a few people I’d like to put in my suitcase and you know who you are.

Drank some Chappellete cab Friday night–a soooo sweet Christmas gift from someone we love. Ye gods and little fishes, that was a tasty wine. 2006. Mymymy. And did it have a steak? Yes. Thank you!!

Going to the Mondavi wine dinner at The Blue Star Tuesday…a great night and someone’s birthday, too. Happy Day.

I am working on BLUE CHEESE Biscuits w/ Steak. Sneak Peak:

Happy Birthday on Monday to our much loved son, Sean

Be well in 2011 as you sing a new song,
Alyce

Thanksgiving-An Intimate View

November 20, 2009October 19, 2021 / More Time at the Table / 3 Comments

Thanksgiving by Walt Waldo Emerson

For each morning with its light,

For rest and shelter of the night,

For health and food,

For love and friends,

For everything thy goodness sends.

Visiting my friend Sue last month, we talked a little about Thanksgiving.

“What are you doing?” I asked.

“I don’t know; I haven’t decided. I would so like something really simple,” said she.

“I know exactly what you should make,” said I.

–

Well, of course, I had the idea and, truthfully, had done something like it before, but I had to flesh out the menu and, naturally, try it all out. If you’re a Tyler Florence fan, you might have seen a turkey roulade Tyler makes with leeks and cornbread stuffing. My inspiration for the turkey here came from that lovely recipe.

While I adore Thanksgiving, I know it can get out of hand. You don’t know it’s gotten out of hand until you start the dishes and are still washing glasses the next day. Mostly, it’s worth it. Occasionally, though, you want a holiday to BE a holiday for everyone, including you. Well, you and one other person, a special one.

This menu is for that Thanksgiving. I include directions for a Thanksgiving for two, which is delectable. To be two, I mean–and, yes, the food, is, too. I’d say it’s more for two with plenty of leftovers, so perhaps I’d say there’s enough for four or six people. The whole thing easily doubles to serve eight and so on. I began cooking this meal at 6pm and we sat down (after taking boocoo pics) at 8:15. I had time in there to have a glass of wine and a couple of teensy starters, though I did have to set the table earlier in the day. I think it could have been done more quickly if I had had the recipes worked out ahead; I was improvising and writing as I went. If you try it, let me know the time!

I had so much fun doing this meal. Isn’t that what it’s about? Hope you do, too.

MENU

Starters: Olives and Pistachios–set out in small bowls and served with a sparkling wine
First course: Pumpkin or Butternut Squash Soup (bought from deli)
Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
Home-made Spicy Cranberry Sauce w/ Apples and Lemon
Bread: Corn Muffins from the bakery
Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350—No crust)
Drinks: Wine: Gruet Sparkling Wine, A to Z Riesling, and Sineann Pinot Noir- Have it all! Coffee: French Roast, laced with Cognac and Whipped Cream

Cook’s Hint: Get the turkey and root vegetables in the oven and then make the brussel sprouts and cranberry sauce. Set the coffee up to be ready to push the button as soon as the meal is done. If you had no time to set the table, get your friend to do it while you cook! He or she is in charge of the wine, too. Why not?

RECIPES——

OVEN-ROASTED ROOT VEGETABLES W/ ROSEMARY

2 parsnips, peeled and cut into 1/2″ pieces

1 sweet potato, peeled and cut into 1″ pieces

1 medium onion, cut into eighths

2 large carrots, peeled and cut into 1″ pieces

1 turnip, peeled and cut into 1″ pieces

5 new potatoes, cut into fourths (don’t peel)

2T olive oil

1t Kosher salt

1/2 t freshly-ground pepper

3T fresh rosemary, minced

Place all vegetables on a large, rimmed baking sheet, mixing them well. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Using your hands, toss. Bake about 40 minutes until tender. You can cook these at the same time you roast the turkey; times are similar. Put these in the top oven rack and put the turkey in the bottom of the oven.

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TURKEY ROULADE, STUFFED WITH PROSCUITTO/SAGE/ONIONS

1 boneless turkey breast 3-4 pounds

6 slices proscuitto

3T olive oil, divided

1 onion, chopped

2 cloves garlic, chopped

1 T fresh sage leaves, sliced very finely

Kosher Salt

Freshly-ground Pepper

Preheat oven to 400 F.

In a small skillet, cook onion for five minutes in 1T olive oil. Add garlic and sage and saute until onion is limp. Set aside.

Lay turkey breast out flat and roll with a rolling pin until breast flattens out a little. You might need to pound it lightly. Salt and pepper the turkey well. Lay the proscuitto on breast, one piece at a time to cover, and top with the onion-sage-garlic mix. Using both hands, roll breast up gently to form a roll @5 ” thick, placing seam at bottom. Cut four 15″ pieces of kitchen twine. Slip each piece of twine under the turkey roll and tie roll together gently in four places, spacing the ties out evenly. Salt and pepper well.

Place other 2T olive oil in roasting pan and warm over medium heat on stovetop. Gently remove turkey roll to the pan and brown for 4-5 minutes, searing meat. Turn over and salt and pepper that side as well. Brown again for 4-5 minutes.

Place in bottom third of 400F oven and bake another 35-40 minutes until thermometer registers 160. (Your root vegetables are in the top of this oven) Remove from oven and let rest five minutes or so. Slice into about eight slices or as you desire.

If vegetables are done, you can still leave them in to keep very warm while the turkey rests.

PAN-ROASTED BRUSSEL SPROUTS WITH PARMESAN AND PUMPKIN SEEDS

12 fresh brussel sprouts, cleaned and trimmed (Take l layer of leaves off and

cut off bottom tiny core) and cut in half

2T olive oil

1/4 c Parmesan cheese, “grated” in long pieces with a potato peeler

1/4 c pumpkin seeds

Kosher Salt and freshly-ground pepper

In a medium skillet, heat oil over medium-high heat and add brussel sprouts. Stirring frequently to avoid burning, but still to brown nicely, cook brussel sprouts for about 10 minutes. Add parmesan and pumpkin seeds. Turn down heat to medium-low and cook until sprouts are fairly well-done, but still somewhat crispy. Take care to not burn the parmesan; it should be quite brown. Salt and pepper well.

Homemade Spicy Cranberry Sauce with Lemon and Apple

1 package fresh cranberries

Water

1/2 c brown sugar

1 cinnamon stick

1/2 lemon, cut into fourths

1/2 large apple, diced, leaving peel on

1/8-1/4 t red pepper flakes to taste

In large, deep skillet, place cranberries. Add water to cover well only. Add remaining ingredients and bring to a boil. Let boil 2-3 minutes and lower heat to simmer. Cover and simmer until fruit is tender and liquid is syrupy, about 15 minutes. Serve warm or at room-temperature. Also good cold.

–Cook’s Note:

Easy to serve the meat and all the vegetables on one big platter:

Very easy!!! Here are my pumpkin custards…. Pie without crust.

“There’s a happy feeling nothing in the world can buy:

When they pass around the coffee and the pumpkin pie.”

(well, almost!)

Some Thanksgiving Books You Might Enjoy (in no order):

CRANBERRY THANKSGIVING, by Wende and Harry Devlin. (New York:

Simon and Schuster, 1971; also Aladdin Paperbacks, 1990)

This book contains a great cranberry bread recipe….

GIVING THANKS: THANKSGIVING RECIPES AND HISTORY, FROM PILGRIMS TO PUMPKIN PIE, by Kathleen Curtin, Sandra L. Oliver and Plimoth Plantation. (New York: Clarkson Potter, 2005)

THANKSGIVING 101, by Rick Rodgers. (New York: William Morrow, 2007; also in 1998 by Broadway Books)

HAPPILY GRATEFUL, compiled by Dan Zedra and Kristel Wills (Seattle: Compendium, 2009)

THE FIRST THANKSGIVING by Jean Craighead George; illus. by Thomas Locker. (New York, Putnam, 1993)

—

Some random thoughts about Thanksgiving——

Thanksgiving as a spiritual discipline or as a way of life is something quite interesting and lovely on which to meditate. Try it; I’d love to know what comes up.

Here are a couple of my thoughts:

I think thanksgiving is a way of living responsibly…

As a faithful person, I know I am healthier when I have a grateful heart. To not be grateful in all circumstances introduces the possibility of becoming a victim– to which there is no solution or cure.

When I live thankfully, I then live in a better place in all ways.

We all just keep working on it!

Thanksgiving, it’s not just for dinner anymore.

Sing a new song as you give thanks,

Alyce