It's getting colder, or at least it's supposed to be. Sunlight goes away, kids bring home every virus and bacteria they can find. Winter is on the way! And there's nothing more comforting, warming, and nourishing than soup! This is one of my favorite ways to use the vegetables from the storehouse, because you can use practically anything, which helps for those mysterious in season vegetables you never know you're going to get until you get there (though there are some standards). You can serve soup with rolls or crackers if you have them, but it's not necessary at all to have a delicious, filling meal.
Here's my number one go-to soup recipe:
Cream of Vegetable Soup
3 cups vegetables of your choice (Good options in any combination: potatoes, broccoli, cauliflower, carrots, peppers, onions, green beans, corn, and sweet potatoes/yams and canned pumpkin for the holiday season specials)
1-2 chicken breasts (optional, but helps with the flavor if you don't have broth)
4-6 cups water or turkey broth (see, it's going to come in handy!)
2 cups milk or evaporated milk (if not using, use more water)
1/4 cup butter (optional, but SO yummy)
Salt and pepper to taste
In a large pot, add vegetables, chicken and 2 cups water. Bring to a boil, reduce heat, cover, and simmer until the vegetables are tender and chicken is cooked through. Remove from heat.
Add some vegetables, 1/2 cup to 1 cup at a time, with enough cooking liquid to help the blender do its job. Continue to add more vegetables as the blender blends until all vegetables have been added (or your blender gets to full to do the job properly, then transfer to a bowl and start again with the rest of the veggies). Return puree to pot over medium heat. Add butter (if using) and enough water, broth, or milk to make it the consistency you desire. Heat through, but do not boil if you used milk. Season to taste. Serve hot.
If you happen to have leftovers, or you can tell this will make too much soup for your family to eat all at once, or you just want to store some extra for another rainy (or snowy) day, this freezes will prior to adding the milk. Freeze it without and add the milk when you reheat it.
More soup recipes to come! (We've had a run of colds this week, thank goodness we have the turkey broth!)
Bon appetit!
The Martin Multitude The more, the merrier!
Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Thursday, December 4, 2014
Monday, December 1, 2014
Survivng the Storehouse: Thanksgiving Part 3: Leftovers
Sorry this is so late! We were having too much fun giving thanks! Ha ha ha. If this doesn't help you for this year, I hope it helps for Christmas or whenever you cook a big bird again.
The first thing to do is use that turkey's dead bones to their utmost capacity! This is your only chance to make broth to have on hand, and it is TOTALLY freezeable, or even can-able! (Not too be confused with cannibal... Hehehe...)
Turkey Broth
1 turkey
Water
Carrot, onion, celery, and/or garlic ends and trimmings and peels
Congratulations, you made it through dinner! When you've recovered from your food coma, pick that bird clean of all meat. Save it for later.
Take all those bones (even the ones from the legs and thighs that other people eat off of... You'll boil away the cooties) and put them in either a large stock pot or your handy dandy slow cooker. Add any vegetables and/or trimmings you have on hand. Cover with cold water and just a pinch of salt. You'll flavor it more later, but a little helps pull out all the goodness from the bones. Cover and bring to a boil in your stockpot, then turn it down to a simmer. If you're using a slow cooker (my favorite way), cover and set on low. You can speed it up by putting it on high to start, but you must remember to check on it and turn it down! If you can't handle that, just use the low.
Check every hour or so. When the liquid level starts to get lower, remove from heat and let cool a bit. If you can fit it in the fridge, that's nice, or set in a cool room or the basement, covered. When it's cool enough to go in a plastic freezer bag, do it! Strain through a fine mesh strainer or think flour sack towel. Use quart size bags for smaller recipes and gallon size for larger recipes and/or families. Now return those bones and veggies to the pot, cover with more water, and do it again! Yes, you can use the bones more than once! Sometimes, even TWICE. You know you're done when the thickest bone falls apart when you squeeze it.
Use this wonderful, wholesome, healthy bone broth in soups, stews, gravies, or even just in a cup, seasoned with salt to taste. Great for those colds and flus that go around this time of the year.
Turkey Tostadas/Haystacks
This is what we did this year. Our leftovers only lasted one day. Don't worry, I'll include other options!
Leftover cooked turkey
Leftover gravy
Hot cooked rice
Tostadas or corn tortillas (optional for haystacks)
Optional:
stuffing
cranberry sauce
cheese
sour cream
Chop up as much turkey as you need for your family. Mix with the gravy. Top each tostada with rice, then turkey mixture, then the other toppings as you desire (probably not all at once, but hey, to each their own). If you like, you can broil them for a few minutes to heat them up or melt cheese or whatever.
Turkey Salad and Fried Mashed Potato Cakes
Leftover turkey, chopped
Sour cream or mayo
Chopped celery
Chopped onion
Spices on hand
Leftover mashed potatoes, chilled
Fat of choice (I prefer butter or sausage/bacon grease)
Mix it all together and turn yourself around... Oops, wrong directions! Ha ha ha. I like to add curry, but chili powder works well too, or just plain is fine. I've also added chopped nuts and dried cranberries to this mixture with great success in past years. Chill.
Heat a skillet or griddle over medium high heat. Form mashed potatoes into flat circles about the size of your hand/palm/preferred spatula-flipper. Place on greased, heated skillet. Let cook about 3-5 minutes or until browned on one side, then flip and do the hokey pokey again. Just kidding. Remove when browned, keep warm. Top with turkey salad. Enjoy!
Leftovers Shepherd's Pie (also good for leftover pot roasts)
Leftover turkey
Leftover mashed potatoes
Leftover gravy
Cheese
Leftover stuffing and vegetables (optional)
Combine turkey and gravy, and vegetables if you're using them. Add more liquid if necessary (where's that broth? make more gravy!). Pour into baking pan, top with stuffing then mashed potatoes, then sprinkle cheese on top. Bake at 350 F for 30 minutes, covered.
Still have some turkey? Try this last recipe:
Turkey Enchiladas
Leftover cooked turkey
Corn tortillas
Tomato sauce (2-3 14 oz cans)
Chili powder (if you have it)
Black olives, chopped (if you have some leftover, I don't!)
Cheese (about 1 cup, more if you REALLY like cheese)
Sides and toppings:
Hot cooked rice
Pinto beans
Chopped lettuce
Sour cream
Salsa
Chop turkey. Soften tortillas in micro, a stack of 10 takes about 1 minute. Put a couple tablespoons turkey into each tortilla, roll and place seam side down in a baking dish. Mix chili powder with tomato sauce if you're using it. When dish is full, pour tomato sauce over the top, sprinkle with olives and cheese, cover and bake in a 325 F oven for 30-45 minutes. Serve hot with rice and beans (topped with more cheese!) and sour cream, salsa, and lettuce on the side. It's just like the restaurants, I promise!
Hopefully this gives you some ideas of what to do with all that food! And I hope you had a wonderful holiday!
Bon appetit!
The first thing to do is use that turkey's dead bones to their utmost capacity! This is your only chance to make broth to have on hand, and it is TOTALLY freezeable, or even can-able! (Not too be confused with cannibal... Hehehe...)
Turkey Broth
1 turkey
Water
Carrot, onion, celery, and/or garlic ends and trimmings and peels
Congratulations, you made it through dinner! When you've recovered from your food coma, pick that bird clean of all meat. Save it for later.
Take all those bones (even the ones from the legs and thighs that other people eat off of... You'll boil away the cooties) and put them in either a large stock pot or your handy dandy slow cooker. Add any vegetables and/or trimmings you have on hand. Cover with cold water and just a pinch of salt. You'll flavor it more later, but a little helps pull out all the goodness from the bones. Cover and bring to a boil in your stockpot, then turn it down to a simmer. If you're using a slow cooker (my favorite way), cover and set on low. You can speed it up by putting it on high to start, but you must remember to check on it and turn it down! If you can't handle that, just use the low.
Check every hour or so. When the liquid level starts to get lower, remove from heat and let cool a bit. If you can fit it in the fridge, that's nice, or set in a cool room or the basement, covered. When it's cool enough to go in a plastic freezer bag, do it! Strain through a fine mesh strainer or think flour sack towel. Use quart size bags for smaller recipes and gallon size for larger recipes and/or families. Now return those bones and veggies to the pot, cover with more water, and do it again! Yes, you can use the bones more than once! Sometimes, even TWICE. You know you're done when the thickest bone falls apart when you squeeze it.
Use this wonderful, wholesome, healthy bone broth in soups, stews, gravies, or even just in a cup, seasoned with salt to taste. Great for those colds and flus that go around this time of the year.
Turkey Tostadas/Haystacks
This is what we did this year. Our leftovers only lasted one day. Don't worry, I'll include other options!
Leftover cooked turkey
Leftover gravy
Hot cooked rice
Tostadas or corn tortillas (optional for haystacks)
Optional:
stuffing
cranberry sauce
cheese
sour cream
Chop up as much turkey as you need for your family. Mix with the gravy. Top each tostada with rice, then turkey mixture, then the other toppings as you desire (probably not all at once, but hey, to each their own). If you like, you can broil them for a few minutes to heat them up or melt cheese or whatever.
Turkey Salad and Fried Mashed Potato Cakes
Leftover turkey, chopped
Sour cream or mayo
Chopped celery
Chopped onion
Spices on hand
Leftover mashed potatoes, chilled
Fat of choice (I prefer butter or sausage/bacon grease)
Mix it all together and turn yourself around... Oops, wrong directions! Ha ha ha. I like to add curry, but chili powder works well too, or just plain is fine. I've also added chopped nuts and dried cranberries to this mixture with great success in past years. Chill.
Heat a skillet or griddle over medium high heat. Form mashed potatoes into flat circles about the size of your hand/palm/preferred spatula-flipper. Place on greased, heated skillet. Let cook about 3-5 minutes or until browned on one side, then flip and do the hokey pokey again. Just kidding. Remove when browned, keep warm. Top with turkey salad. Enjoy!
Leftovers Shepherd's Pie (also good for leftover pot roasts)
Leftover turkey
Leftover mashed potatoes
Leftover gravy
Cheese
Leftover stuffing and vegetables (optional)
Combine turkey and gravy, and vegetables if you're using them. Add more liquid if necessary (where's that broth? make more gravy!). Pour into baking pan, top with stuffing then mashed potatoes, then sprinkle cheese on top. Bake at 350 F for 30 minutes, covered.
Still have some turkey? Try this last recipe:
Turkey Enchiladas
Leftover cooked turkey
Corn tortillas
Tomato sauce (2-3 14 oz cans)
Chili powder (if you have it)
Black olives, chopped (if you have some leftover, I don't!)
Cheese (about 1 cup, more if you REALLY like cheese)
Sides and toppings:
Hot cooked rice
Pinto beans
Chopped lettuce
Sour cream
Salsa
Chop turkey. Soften tortillas in micro, a stack of 10 takes about 1 minute. Put a couple tablespoons turkey into each tortilla, roll and place seam side down in a baking dish. Mix chili powder with tomato sauce if you're using it. When dish is full, pour tomato sauce over the top, sprinkle with olives and cheese, cover and bake in a 325 F oven for 30-45 minutes. Serve hot with rice and beans (topped with more cheese!) and sour cream, salsa, and lettuce on the side. It's just like the restaurants, I promise!
Hopefully this gives you some ideas of what to do with all that food! And I hope you had a wonderful holiday!
Bon appetit!
Wednesday, November 26, 2014
Surviving the Storehouse: Thanksgiving Part 2 Sides
What is a turkey without sides? A flat turkey.
Ha ha ha. Just kidding. But it IS pretty boring.
The storehouse provides cranberry sauce, olives, and pumpkin for the gluten free among us. Cranberry sauce and olives are self-explanatory (I think... I hope!). The pumpkin can be used with other storehouse ingredients to make a wonderful pumpkin custard, which is what you would put in a pie shell. I will admit that my family splurges a little on this holiday and gets some all-purpose gluten-free flour for pie crusts, rolls, and stuffing. And cornstarch for gravy. It IS a holiday after all. But whether you can splurge or not, you can still have a wonderful feast!
Here are a few recipes for my favorite sides on a storehouse budget.
Mashed Potatoes
2-3 medium russet or large red potatoes per person
Salt
Butter (at least 1/2 cup)
Milk
Sour cream (optional)
Cut the potatoes into chunks, quarters or sixths should be fine. You can peel if you want. I don't usually, because it is more work (I don't have time for that!) and the peel has nutrition in it. But for special occasions, I often will peel them. Bring to a boil in an appropriately sized pot with about 1/2-1 tsp salt per person. Boil for 10-15 minutes, or until the chunks break apart when you poke them with a fork. Drain.
Put the pot back on the burner on the lowest setting. Add back the chunks, top with butter. Start mashing. If it is a particularly large batch (like I have to do ALL the time, ha!), it helps to start mashing half, and then add the rest when you've got the first half mostly mashed.
One fun way to mash potatoes is with a mixer. A stand mixer works best, as it has the most power, but I've used electric beaters with success as well. To do it this way, put the hot potatoes in your mixer bowl or a large mixing bowl and start the machine on low speed. When they break apart, add the butter. When that seems well incorporated, add milk to your desired consistency. This is hard to quantify because it depends on the potatoes and how much butter you use and lots of other things. But just add a couple tablespoonfuls at a time. When everything is added, turn up the speed to the highest you can manage without either killing your machine or splattering the taters everywhere. Voila! Creamy, smooth mashed potatoes. Salt to taste, or leave the salting to the diner.
Au Jus
Meat drippings
Salt to taste
If you can't get any gluten free thickener, you can make a concentrated juice that is also delicious.
Strain the juice and meat drippings through a fine mesh sieve if you can. Pour into saucepan. Bring to a boil. Let boil until the volume is about half of what you had to start. Season to taste, and serve with your meat and potatoes and anything else you want to put it on. He he he.
Pumpkin Custard
I cheat and use the recipe on the can! I did, however, lose the label once, so for good measure, I'll type it up here. All credit goes to the brand on the can. *Non-storehouse ingredient, and quite optional
4 eggs, beaten
1 29 oz can pumpkin
1 1/2 cups sugar
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ginger *
1/2 tsp cloves *
2 12 oz cans evaporated milk
2 pie shells *
Preheat oven to 425 degrees F. Mix ingredients in order given and pour into pie shells (*or any baking dish you desire without a crust). Bake 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes or until knife inserted in center comes out clean. *Another recipe I've used just has you bake it at 375 degrees F for an hour. This might be better for the busier crowd. Do what works for you.
Yummy with ice cream!!!
Bon appetit! And happy Thanksgiving! Tune in Friday for some great ideas for leftovers.
Ha ha ha. Just kidding. But it IS pretty boring.
The storehouse provides cranberry sauce, olives, and pumpkin for the gluten free among us. Cranberry sauce and olives are self-explanatory (I think... I hope!). The pumpkin can be used with other storehouse ingredients to make a wonderful pumpkin custard, which is what you would put in a pie shell. I will admit that my family splurges a little on this holiday and gets some all-purpose gluten-free flour for pie crusts, rolls, and stuffing. And cornstarch for gravy. It IS a holiday after all. But whether you can splurge or not, you can still have a wonderful feast!
Here are a few recipes for my favorite sides on a storehouse budget.
Mashed Potatoes
2-3 medium russet or large red potatoes per person
Salt
Butter (at least 1/2 cup)
Milk
Sour cream (optional)
Cut the potatoes into chunks, quarters or sixths should be fine. You can peel if you want. I don't usually, because it is more work (I don't have time for that!) and the peel has nutrition in it. But for special occasions, I often will peel them. Bring to a boil in an appropriately sized pot with about 1/2-1 tsp salt per person. Boil for 10-15 minutes, or until the chunks break apart when you poke them with a fork. Drain.
Put the pot back on the burner on the lowest setting. Add back the chunks, top with butter. Start mashing. If it is a particularly large batch (like I have to do ALL the time, ha!), it helps to start mashing half, and then add the rest when you've got the first half mostly mashed.
One fun way to mash potatoes is with a mixer. A stand mixer works best, as it has the most power, but I've used electric beaters with success as well. To do it this way, put the hot potatoes in your mixer bowl or a large mixing bowl and start the machine on low speed. When they break apart, add the butter. When that seems well incorporated, add milk to your desired consistency. This is hard to quantify because it depends on the potatoes and how much butter you use and lots of other things. But just add a couple tablespoonfuls at a time. When everything is added, turn up the speed to the highest you can manage without either killing your machine or splattering the taters everywhere. Voila! Creamy, smooth mashed potatoes. Salt to taste, or leave the salting to the diner.
Au Jus
Meat drippings
Salt to taste
If you can't get any gluten free thickener, you can make a concentrated juice that is also delicious.
Strain the juice and meat drippings through a fine mesh sieve if you can. Pour into saucepan. Bring to a boil. Let boil until the volume is about half of what you had to start. Season to taste, and serve with your meat and potatoes and anything else you want to put it on. He he he.
Pumpkin Custard
I cheat and use the recipe on the can! I did, however, lose the label once, so for good measure, I'll type it up here. All credit goes to the brand on the can. *Non-storehouse ingredient, and quite optional
4 eggs, beaten
1 29 oz can pumpkin
1 1/2 cups sugar
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ginger *
1/2 tsp cloves *
2 12 oz cans evaporated milk
2 pie shells *
Preheat oven to 425 degrees F. Mix ingredients in order given and pour into pie shells (*or any baking dish you desire without a crust). Bake 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes or until knife inserted in center comes out clean. *Another recipe I've used just has you bake it at 375 degrees F for an hour. This might be better for the busier crowd. Do what works for you.
Yummy with ice cream!!!
Bon appetit! And happy Thanksgiving! Tune in Friday for some great ideas for leftovers.
Tuesday, November 25, 2014
Surviving the Storehouse: Thanksgiving Part 1 Turkey
Nothing says Thanksgiving more (to me at least) than a delicious, crunchy-skinned, tender and moist meat turkey. Mmm...
Not sure how to handle a turkey? No problem! Here's how I cook my bird; it comes out flavorful and juicy EVERY TIME!
Turkey
1 turkey of your size and choice (I'm on the Storehouse brand)
1 cup butter (softened) or oil (not as yummy, but doable)
1 Tbsp salt
Any herbs/spices you might have laying around (I like garlic powder, sage, oregano, and even basil)
Uncooked stuffing (optional)
Carrots, celery, onion, cut in chunks (double if not using stuffing)
Make sure your bird is thaw! This can take a few days in the fridge, or overnight in a water-in-the-sink kind of deal. Otherwise your hands are going to be VERY cold... Brrr!
Preheat your oven to 300 degrees F. Take half of your vegetables and place in the bottom of your roasting pan. On a cookie sheet, place your bird, starting with breast up. Wash your hands!
Mix up your butter, herbs, spices, and salt. I love using my hands for this; they're going to be messy in a bit anyway!
Go back to your turkey. You're going to separate the skin from the meat. Take off all your rings and bracelets. Wear gloves if you have a sketchy nail polish job, or better, remove it entirely! Nail polish flecks are not good eats. Also, take out any timer that might have come with your bird. You can stick it back in later if you like.
Starting at the neck, carefully lift up the skin and break the mucousy stuff that connects the skin to the meat. Keep your fingers close to the meat so you don't puncture the skin. Work all the way back to the legs, then do the legs! Don't worry about getting your whole arm in there... Once separated, the skin is VERY stretchy and flexible. It can take it! When you've separated all the skin from the breast, thighs and legs, flip the bird over and do the back side the same way. If having your entire forearm under turkey skin freaks you out, you can often come from the tail end for part of the process.
Once you've separated all the skin, it's time to butter up Old Tom! Take a few fingerfuls of the butter mixture and put it on the meat under the skin. Get it all over under there. When you're done with the backside, flip it back over and to the top side. When that's done, take your greasy hands, and give that bird a massage on top of the skin. Now take either your stuffing or the rest of your veggies and stuff them inside the old bird. Not too tight with the stuffing! You want it to cook all the way through. You can put the timer back in if you want.
Now stick that bird in the oven! Check on it in an hour or so. When it's browned, you'll want to tent it with foil. Then leave it in until the time is up, or your timer pops, or the thermometer reads the right temperature (follow the directions on the wrapper, or look it up online!).
When Tom's all cooked, set him out on a platter on a counter to rest a bit. (Being cooked is exhausting!) Strain the cooking juice through a fine mesh strainer or possibly a flour sack towel, and start making that gravy (recipe to follow). Toss the veggies, unless they look really appetizing to you. Pull out the stuffing and keep it warm in the oven. When the bird has rested 30-45 minutes, you can start carving. I like to pre-carve as much as possible so I can just concentrate on eating.
Watch how the bird drips with juice as you cut through. Taste the moist white meat, and the tender and extra flavorful dark meat. Best bird ever! Give thanks, and enjoy!
Not sure how to handle a turkey? No problem! Here's how I cook my bird; it comes out flavorful and juicy EVERY TIME!
Turkey
1 turkey of your size and choice (I'm on the Storehouse brand)
1 cup butter (softened) or oil (not as yummy, but doable)
1 Tbsp salt
Any herbs/spices you might have laying around (I like garlic powder, sage, oregano, and even basil)
Uncooked stuffing (optional)
Carrots, celery, onion, cut in chunks (double if not using stuffing)
Make sure your bird is thaw! This can take a few days in the fridge, or overnight in a water-in-the-sink kind of deal. Otherwise your hands are going to be VERY cold... Brrr!
Preheat your oven to 300 degrees F. Take half of your vegetables and place in the bottom of your roasting pan. On a cookie sheet, place your bird, starting with breast up. Wash your hands!
Mix up your butter, herbs, spices, and salt. I love using my hands for this; they're going to be messy in a bit anyway!
Go back to your turkey. You're going to separate the skin from the meat. Take off all your rings and bracelets. Wear gloves if you have a sketchy nail polish job, or better, remove it entirely! Nail polish flecks are not good eats. Also, take out any timer that might have come with your bird. You can stick it back in later if you like.
Starting at the neck, carefully lift up the skin and break the mucousy stuff that connects the skin to the meat. Keep your fingers close to the meat so you don't puncture the skin. Work all the way back to the legs, then do the legs! Don't worry about getting your whole arm in there... Once separated, the skin is VERY stretchy and flexible. It can take it! When you've separated all the skin from the breast, thighs and legs, flip the bird over and do the back side the same way. If having your entire forearm under turkey skin freaks you out, you can often come from the tail end for part of the process.
Once you've separated all the skin, it's time to butter up Old Tom! Take a few fingerfuls of the butter mixture and put it on the meat under the skin. Get it all over under there. When you're done with the backside, flip it back over and to the top side. When that's done, take your greasy hands, and give that bird a massage on top of the skin. Now take either your stuffing or the rest of your veggies and stuff them inside the old bird. Not too tight with the stuffing! You want it to cook all the way through. You can put the timer back in if you want.
Now stick that bird in the oven! Check on it in an hour or so. When it's browned, you'll want to tent it with foil. Then leave it in until the time is up, or your timer pops, or the thermometer reads the right temperature (follow the directions on the wrapper, or look it up online!).
When Tom's all cooked, set him out on a platter on a counter to rest a bit. (Being cooked is exhausting!) Strain the cooking juice through a fine mesh strainer or possibly a flour sack towel, and start making that gravy (recipe to follow). Toss the veggies, unless they look really appetizing to you. Pull out the stuffing and keep it warm in the oven. When the bird has rested 30-45 minutes, you can start carving. I like to pre-carve as much as possible so I can just concentrate on eating.
Watch how the bird drips with juice as you cut through. Taste the moist white meat, and the tender and extra flavorful dark meat. Best bird ever! Give thanks, and enjoy!
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