For the last several months I've been the designated "soup kitchen" person at my son's deli. All his soups are made from scratch and most are delicious, or so I've been told. As the weather has warmed I've been wanting to make the transition from hot soups to cold pasta salads. It hasn't caught on yet since there are quite a few die hard soup lovers in the neighborhood!
To me, soup is very basic and not a science. Unfortunately, I don't have exact ingredients for you unless you're planning on serving an army. At the deli, a batch of soup is anywhere from 1 - 2 gallons, or so. I'll do my best to scale it down for you.
Turkey Corn Chowder
2 Tbsp butter
2 Tbsp oil
1/2 cup chopped onion
1 celery stalk, chopped
1 tsp garlic powder (or a Tbsp of fresh)
flour for roux (about 3-4 Tbsp)
1/3 jalapeno, diced
1 parboiled and peeled potato, cubed
1 cup milk
3 cups broth, chicken is good
1 cup frozen corn kernels
2 cups, diced turkey
salt to taste
1/8 tsp cayenne pepper
Start by parboiling a potato. set aside to cool. In a large pot add the butter and oil. Heat on medium, add the onion, celery garlic and cook until soft. Add the flour and stir until a thick roux is formed. Add the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 10-15 minutes. It should thicken a bit from the roux and the addition of the potatoes.
This proved to be a "hit" at the deli. Another similar favorite was the addition of roasted poblanos.
If you're looking for an alternative to hamburgers, this fits the bill. For me, one slider is enough to satisfy a burger craving! I've always had trouble finishing a big juicy home made burger...sliders where were you all my life? Turkey hamburgers can be overly dry, but over the years I've gotten more savvy or just simply more creative about how to overcome dry turkey.
The secret to these sliders is diced mushrooms. They add moistness and flavor to an otherwise dry burger. Try these..turkey isn't just for Thanksgiving!
Grilled Turkey Sliders
1 1/4 lb ground turkey, preferably a mixture of white and dark meat
2 finely diced mushrooms
pinch of garlic powder
1 egg
1/4 cup seasoned bread crumbs
dash of salt, pepper and herb de Provence
Mix together and form into small patties. Grill until almost done, add optional cheese slices and melt. I used smokey cheddar. I also used Hawaiian sweet buns...tasty. Garnish with sliced avocado, lettuce and red onion, if you wish. To give it extra spice slather on some wasabi mayo. If you want fries with that, make some baked sweet potato fries.!
I'm sure this may not look like much to you but to me, it tasted like heaven! For a little over two weeks now I've had no coffee, no sugar, barely any meat, mostly turkey, chicken and fish. No alcohol (okay, I sipped 2 ounces one night and 2 ounces the next) And no cheese, no carbs except for the allotted 1/2 cup of brown rice per day. Why? Because it's necessary ! Has it been easy? no...the first two days were a struggle. Have I lost some weight? Yes, teetering on 7-8 lbs. Is that enough? No...but now I've hit a plateau for the past few days.
Does this stubborn scale make me crazy? Yes! So...I'll "break the fast" so to speak for a day and return to the plan. Maybe that will shake things up. In the mean time here is a simple way to incorporate pinto beans into your diet. I made a big batch the other day and simply throw a few into salads or a faux wrap (without using a tortilla, lettuce works). Beans are a great source of protein, they fill you up and stave off cravings, I've found.
On a bed of spinach, add about 1/3 cup beans, sliced turkey, avocado and salsa for dressing and there you have it! Very satisfying, filling and delicious.
STAY TUNED for a restaurant review possibly. I haven't done one of those in a while!
I know this is starting to sound like a broken record, but once again, I've begun a grueling 2 week detox program. It's only been 4 1/2 days and the food I think I miss the most is oatmeal (weird) and a good cup of coffee. I haven't had coffee, any kind of sugar or sugar substitute, no wine,no carbs, except for 1/2 cup of brown rice, but all the veggies I can eat! Whew...feeling okay except for a headache which diminished after a cup of green tea while popping an aleve. I have to keep reminding myself that it's only for two weeks, then I'll re-evaluate after seeing the results and there had better be some darn good ones!
Once again, I need to be extremely inventive when it comes to preparing my meals. The most satisfying, so far, was this Turkey Pho Soup. Hubby even liked it! His had noodles while mine had brown rice. One of the helpful hints of this detox is to have plenty of roasted vegetables on hand, pre-cooked turkey or chicken and the will of a Tibetan monk!
On the UP side, I developed a new soup recipe that anyone, including a monk would love.
Turkey Pho Soup
about 1/2 lb turkey breast meat, cooked and shredded (or about 2 cups
4 cups organic vegetable broth
2 cups water
2 garlic cloves, sliced thinly
2 Tb of fresh ginger, sliced
1-2 carrots, thinly sliced
1 large handful of spinach, bok choy or cabbage (I used spinach and bok choy)
Garnish
1 cup bean sprouts
fresh cilantro
fresh Thai or regular basil, tear pieces
1/2 cup green onions, sliced
jalapeno rings (optional)
cut up lime
rice noodles or brown rice (pre-cooked)
The ingredients look like a lot, but this is pretty simple. In a large soup pot, add the broth, water, garlic, carrots and ginger. Bring to a boil, then add the turkey and spinach/bok choy. Cook for only 5-7 minutes on low heat for a "simmer".
To serve: Place cooked noodles or brown rice in a bowl, add the soup mixture, then garnish with bean sprouts, lime, jalapeno, green onions or whatever you want. A good Asian hot chili sauce (sriracha) really brings it all together.
The weather outside is frightful and freezing! What better way to deal with the bone chilling weather than to put on a pot of soup? (Except for a quick getaway to Mexico or ANY warm climate!) If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!
I used leftover turkey, but you can use precooked turkey breast or chicken. I plan to make it again and I won't be waiting for Thanksgiving leftovers.
Ingredients:
1 Tbsp butter
2 tsp curry powder
1 Tbsp minced, peeled fresh ginger (You can certainly use only 2 tsp, too)
1 minced garlic clove
1 (32 oz) container of less-sodium chicken broth Separate into 3 cups and set aside 1 cup.
1 cup chopped onion
1 leek, chopped
1 peeled and chopped apple
1 carrot, diced
1-2 celery ribs, sliced
2 - 2 1/2 cups turkey, cut up
1/4 tsp salt
1/2 (12 oz) can lite coconut milk
1/2 (12 oz) can evaporated skim or regular milk
1/3 - 1/2 cup flour
Garnishments
1/3 cup fresh chopped cilantro
1/3 cup toasted sweetened coconut flakes
Thai chili oil or your favorite Asian hot sauce. (optional, but a drizzle will add more spice)
First of all, don't let the long list of ingredients scare you. Take it step by step....easy!
1. Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes. Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery. Bring to a boil, reduce the heat and simmer for about 15-20 minutes.
2. In batches, pour the veggies into a food processor or blender. (I used the blender, so it was a chunkier consistency) Pour the veggies back into the pot and add the turkey, salt, and both milks. In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.
3. Add the broth/flour mix to the pot with turkey, etc. Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.
Pour into serving bowls and add garnishes. This is terrific the next day, too!
Stuff It! Stuff the eggplant, that is. One of my favorite ways to serve and eat eggplant is fried and layered into a crusty piece of French bread. But, when I choose to limit my intake of bread and fried foods, this preparation is a close second.
Eggplant is one of those vegetables which is overlooked or completely ignored. It's usually "stuffed" into a dark corner in the grocery store. In my store I have to stand on tip toes to reach up and grab one. It's as if they are trying to hide the eggplant! Maybe, it's because no one knows what to do with it! And, if you don't, you can always use one as a Mediterranean decoration. Pick a colorful bowl, fill with lemons, pomegranates and sprigs of rosemary. Plop an aubergine colored eggplant in the center. (I just gave myself a great decorating tip!) If you want to make a meal instead of decorate, stay tuned!
Turkey Sausage Stuffed Eggplant
2 smaller (6-7 ") eggplants, or you can use 1 large (8-9") size
2 tbsp olive oil
3-4 turkey sausages, removed from casings
1/4 of a yellow onion, chopped
3 cloves garlic, chopped
3 mushrooms, chopped
1/4 cup diced red pepper
1 cup chicken or vegetable broth
2 Tbsp fresh parsley, chopped
1 tsp fennel seeds
1/2 cup Parmesan cheese, grated
Heat oven to 400 degrees. Cut the eggplants in half, lengthwise and scoop out the pulp. Do this by using a paring knife to cut withing 1/2 inch of the outside. Lift out as much pulp as you can, then carve the rest. Don't completely remove all the pulp. Reserve the scooped out pulp and place the hollowed eggplants on a baking sheet, cut side up. Drizzle with one of the tablespoons of oil. Cover with foil and bake for 20 minutes, remove and set aside.
Meanwhile, in a large skillet, brown the turkey while chopping into bite size pieces using a wooden spoon, then add the onions, garlic, mushrooms, and red peppers. Add one cup of diced (reserved) eggplant. Cover and continue to cook on medium for about 7 minutes. Add the fennel seeds, parsley and broth, stir, cover loosely and reduce heat to simmer. Simmer for 15 minutes.
Stuff the eggplants, firmly and sprinkle cheese on top. At this point you can refrigerate and bake later. Or, set the oven to 350 degrees and bake for about 10-15 minutes.
Serves 4.
Growing up my family had a lot of meat loaves! The only time we had turkey was usually at Thanksgiving time. Turkey just wasn't trendy or as readily available as it is now. These days as you wander down the grocery aisle you see an overabundance of turkey products, rubbed, marinated, ground, breast only, leg only, you get the idea. I usually pass by those "convenience" meat products opting for meat either organic or at least close to its natural state. Again, I like to know what's in my food.
For a long time I chose ground beef to make meatloaf because turkey was too dry.
A friend came along and gave me pointers on how to spruce up the dry turkey so it was edible without adding fat to it. This was a first successful attempt by adding in caramelized onions. Let me know what you put in your turkey meatloaf ...I'd like to hear from you.
Ingredients:
1/2 cup caramelized onions (cook about a cup of sliced onions in a small amount of either butter or oil or a mix of both. Cool and cut up.)
1 1/4 lb ground turkey
1 Tbsp chopped parsley
1 clove garlic, minced
4 button type mushrooms, finely chopped
1/2 tsp Greek/Mediterranean seasoning (Italian seasoning can be used)
1/4 tsp salt
1/8 tsp pepper
1 beaten egg
1 hot dog or hamburger bun, wet with water, squeeze excess out with hand and crumbled. If you don't have any buns around use a slice of any bread.)
Heat oven to 350 degrees. Prepare the onions first. In a large bowl add all the ingredients. Mix well and either place into a loaf pan or form into a loaf on a cookie sheet sprayed with pan spray. Cook for about 45-55 minutes until done. Remove from the oven and let it "rest" so it retains some juiciness. Slice and serve. It's great served with applesauce to dip in.
