Traditional Leftovers--Turkey Vegetable Soup

It all begins with the turkey.  What are leftovers from Thanksgiving about if they do not have turkey in them? You remove the meat from the carcass, and then the carcass gets immersed in water.  So begins the makings of Mammy's Turkey Vegetable Soup.

My great-grandmother Mammy (Estella Trowbridge) was known amongst family for her holiday soup.  Every holiday my mom would begin to prepare the soup and always reference that we were going to have Mammy's soup.  There are numerous times throughout the year when I think of Mammy and my grandma, whom have passed on, and Thanksgiving is definitely one of them.  I actually think of many of my family members during this time of year because of the food traditions that have been imparted and passed along to me. So, today I share with you my Mammy's Turkey Vegetable Soup.  Not only is this delicious, but it also gets a check mark for health!

Mammy's Turkey Vegetable Soup
Servings--A giant Crock Pot
Ingredients:
1 turkey carcass
Water
3 carrots, sliced
1/2 onion, diced
3 celery stalks, sliced
Turkey meat, just put in how much you'd like (about 3 cups)
1 frozen bag each: corn, lima beans, & green beans
1/2 green cabbage, thinly sliced


Directions:
Clean your carcass of meat and skin.  Place carcass in a Crock Pot, cover with water and cook over night or for 2-4 hours on high (6+ hours on low). If you are using a soup pot, bring the pot to a boil and allow to simmer for 2 hours. Add carrots, onions, celery, and turkey meat and cook for 2 hours.  For the last hour of cooking add in corn, lima beans, green beans, and cabbage.  Season with salt and serve.  Possible additions: fresh herbs, Parmesan cheese, cubed potatoes, or fresh lemon zest.

This soup is hearty and filling, and better the second day! In addition, you can freeze or can this soup! If you choose to add in potatoes or sweet potatoes you cannot freeze or can.  I hope you get that warm and fuzzy feeling that I get when I eat this soup!  Happy Leftovers to Y'all!

A Leftover-Inspired Frittata

There is something so simple about frittatas and filling! I had a little more ground beef that I needed to use before my 3-day window for food safety was up; thus, I had to get creative again. So, spinning off my idea from the other night I decided to do an Italian rendition with my beef mixture. Most of all, I hope my ideas allow you to be more creative with your next batch of leftovers!

Empanada filling--take two!

Frittata Italiano

Ingredients:

1 1/2 cups ground beef, cooked

1/2 pkg of mushrooms, sliced

1/4 cup red bell pepper, minced

1 Tb. olive oil

6 eggs, or 1 1/2 cup egg substitute

3 oz goat cheese

Bruschetta Mixture (see recipe below)

Directions:

Preheat oven to 350*F. In a heavy skillet heat olive oil and add bell peppers and mushrooms. Sauté for 4 minutes. Add ground beef and heat for 2 minutes. Whisk eggs and pour over eggs. Top with crumbled goat cheese. Allow to cook over medium heat for 3 minutes and then finish in oven for 5-10 minutes or until middle is set. Serve with Bruschetta:

2 Tomatoes, chopped

1 cup Parsley, chopped

1/4 Red onion, chopped

2 cloves Garlic, minced

1/2 Lemon, juiced

Salt to taste

Mix & Serve!

Creative Leftovers!

I am back! After a vacation in Hawaii I am finally back and ready to blog! Excuse my absence--it was for very important reasons. So, upon returning I had a big party where I prepared homemade Beef & Vegetarian Empanadas. I found a fabulous recipe for this on http://www.epicurious.com/ and prepared dough, filling, and chimchurri sauce! Delicious and strongly recommended! Now comes the inspiration...

I made far too much filling and really needed to use the leftover ground beef...what can I do...what can I do? Poof--inspiration for Mexican Shepherd's Pie! I must pat myself on the back, because this recipe turned out to be a huge hit and it will definitely be a keeper!!!

Wendy's Mexican Shepherd Pie

Serves 6 Hearty Portions

Ingredients:

4 cups cooked ground beef

1/2 ts cumin

1/2 ts pepper

1/2 jar picante sauce

1 potato

1 cup cilantro

1/2 cup light sour cream

1/4 ts salt & pepper, each

2 slices Pepper Jack cheese (cheddar or colby would work, too)

Homemade Pico de Gallo (see below for recipe)

Directions:

Preheat oven to 350*F. Scrub potato and cut into 2" chunks. Place potato in stock pot with enough cold water to cover it. Bring water to a boil, cover, and simmer for 5-8 minutes or until fork tender. Drain water and mash potato with sour cream. Season with salt & pepper. Stir in cilantro. Meanwhile, reheat ground beef in a skillet with picante sauce until warmed up. Place ground beef mixture in a baking dish. Top beef with cilantro-mashed potatoes. Top potatoes with cheese slices. I tore my cheese into smaller pieces before putting on top, but you don't have to. Bake for 20 minutes or until bubbly. If cheese is not browned enough toss under a broiler for 2-3 minutes. Serve with pico de gallo:

2 tomatoes, chopped

1/2 jalapeno, minced without seeds

1/4 red onion, chopped

1/2 cup cilantro, chopped

1 clove garlic, minced

1/2 lime, juiced

salt to taste

Toss and serve! Why do we ever buy the store-prepared stuff? Such a difference!!!!

Oh, and I used up my leftover chimchurri sauce over my carrots! Bring water to a boil and toss in cut up carrots for 3-4 minutes. Drain and run cold water over carrots. Heat up 1 ts oil and toss in carrots. Sauté for 3 minutes and pour chimchurri sauce overtop! No chimchurri sauce? Easy--toss in fresh cilantro and a squeeze of lime and it will taste great, too!

Variations I thought of:

1. Add a can of black or pinto beans, drain first

2. Make it Italian and use basil in place of the cilantro, jarred spaghetti sauce in place of picante, and bruschetta mix in place of the pico!

What would be your additions?

What's In Your Kitchen?

As spring blasts some of us with warm weather and others with frigid snow, it's time to begin thinking about spring cleaning. Yes, it's that time again! So, I must ask...What's in your kitchen? Do you have can goods that are expired, spices that are clumped together, or is your pantry so packed that you don't even know what's in it? Well, it's time for that to change!

So, let's move onto your refrigerator...clean it out--top to bottom! It's time to pull out the mystery meat, the moldy leftovers, and the cheese that has fur on it. Then take a bleach solution (1 Tb. bleach to 4 cups water) and wipe it down. Don't forget the cracks in the door! It's not energy efficient or cooling efficient if your refrigerator is packed. Your food needs space, just like your closet! You refrigerator needs to be in range of 35-38*F!

Yes, now, it's freezer time! Pull out your winter coat (some of you may still be using yours), and start throwing food out. Most things keep in the freezer for a couple months--not years; thus, if it's been taking up space in your freezer more than a year, it's time to put it in the trash. Your freezer is happiest (and your food safest) in the temperature range of -4 to 4*F. Keep it cool!

Stay tuned for tips on keeping your pantry and refrigerator well stocked!