Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts

Sunday, December 11, 2011

Navy Bean Soup--Comfort on a Rainy Weekend for Souper (Soup, Salad & Sammie) Sundays

It's been an overall cool, rainy and very windy weekend here. Of course this is Hawaii so in between the rain downpours there is sun and the temperature doesn't dip too low, but still it is comfort soup weather for sure. I enjoy soup all year long regardless of the weather, however a stormy day makes me want a simple soup that is thick and hearty and can bubble away on the stove all day ready to scoop into bowls for a warming dinner. This simple Navy Bean Soup meets criteria and so it got bumped up on the soup-to-make list.

The recipe comes from The Feast Nearby: How I Lost My Job, Buried a Marriage, and Found My Way by Keeping Chickens, Foraging, Preserving, Bartering, and Eating Locally (All on Forty Dollars a Week, by Robin Mather. I picked up this book for a great price at the Borders close out sales and it has sat on the nightstand, the essays being dipped into each night before bed. Mather is a food journalist who lost her job and decided to end her marriage. Simplifying her life led her back her native rural Michigan where she moved into a 650-foot cottage on a lake. The book journeys through the seasons on her year-long quest to eat well seasonally, locally, on a budget and lead a simple life. It's good fun and the essays combine her experiences, tips for homesteading and of course recipes.

Robin Mather says, "I make this recipe just for myself, freezing half or more in individual plastic containers that hold 2 cups, just enough for a fast lunch or simple supper. Some people, including me, like a little lemon juice or apple cider vinegar stirred into a bowl of bean soup to brighten and sharpen the flavors."

Navy Bean Soup
From The Feast Nearby by Robin Mather
(Makes 8 Generous Servings)

2 lbs (about 5 cups) dried navy beans
1 1/2 lbs smoked ham hocks (I used a smoked turkey leg)
1 onion, chopped
4 carrots, peeled and chopped
2 tsp dried summer savory or dried thyme
salt and freshly ground black pepper

Sort the beans by spilling them onto a baking sheet and removing any debris and broken beans. Transfer the beans to a colander and rinse the beans with hot water until slightly whitened. Pour the beans into a large pot with a lid and add 2 quarts hot tap water. Bring to a boil over medium-high heat. Cover, decrease the heat to low, and simmer for 1 hour. Drain the beans by pouring into a colander in the sink; rinse with cold water. Return the beans to the pot.

Add the ham hocks, onion, carrots, and 2 quarts hot tap water; bring to a boil. Decrease the heat to simmer, cover, and cook for 3 hours. Remove the ham hocks and set aside to cool. Allow the soup to continue to simmer.

Remove the meat from the ham hocks. Dice the meat and return to the soup, discarding the gristle and bones. Add the savory or thyme. Season with salt and pepper. Simmer the soup for 30 minutes longer, then serve.

Notes/Results: Creamy, comforting, full of good flavor and just right for a rainy, windy day. This soup doesn't take a lot of effort, just some time and is good for a day when you can let it simmer away, filling the house with a delicious aroma that makes it hard to wait. I actually tested my soup and cut about 1/2 hour off of the cooking time. My beans were tender and creamy but not mushy, which is the way I like them. I replaced the ham hocks with a smoked turkey leg from my freezer. If you want to make it vegetarian omit the smoked meat and add a touch of liquid smoke or stir in some smoked paprika at the end. I liked the squeeze of lemon that Mather recommends at the end--it does brighten the flavors. A tasty soup that I would make again.

We have a few friends waiting in the Souper Sundays kitchen, let's take a look.

Heather of girlichef is protective of her Sundays and made this Caldo Tlalpeño Garbanzo-Vegetable Soup w/ Smoky Broth to comfort. She says, "So, you can imagine my chagrin when I found out that my husband's "holiday party" for work was on a Sunday night. From 5:00-8:00. In the evening. On a Sunday. What in the higgity-hizeck is that all about!? Can you imagine what's going on in my head for the entire weekend? I know, I know...chill out, right? Deep breaths. You will get through this. So a comforting bowl of soup with a warm, smoky broth, tender shreds of chicken, and earthy, mealy chickpeas with a hint of lime and some creamy avocado...well, it was just the thing I needed to guide me through this weekend. It soothed the obsessive, organized, control-freak side of me for the rest of the day. Isn't it amazing what a good bowl of soup can do?"

It's nice to have fellow Hawaii blogger Spencer of Live2EatEat2Live Blog back this week. He made a flavorful Fish Head Soup and says, "Went to the Japanese warehouse market to look for vegetables. Found cut-up fish heads, fairly inexpensive. Decided to try to make fish head soup. ... Made a dashi with a small amount of dried wakame seaweed and dried shiitake mushrooms.Boiled firm tofu to squeeze the water out.Added ginger, Shao Xing wine and reconstituted wood-ear fungus to the dashi. Added the fish head (this was part of an Aku or tuna head) and tofu, simmered for fifteen minutes, added the Napa cabbage and simmered for another fifteen minutes, done."

Janet from The Taste Space has a salad to share, this Coleslaw with a Spicy Almond Dressing (aka Raw “Pad Thai”). She says, "Here, you chop, grate, julienne and otherwise manually spiralize a host of veggies. Pick your favourites but some are more sturdy than others: carrot, cabbage, broccoli, cauliflower, bell pepper, etc. Then you coat them in a spicy-sweet almond sauce: ginger and chili flakes give you some heat, dates and agave confer sweetness, balanced by the sour lemon juice and saltiness from soy sauce. And of course, this all lusciously bathes within creamy almond butter. Add enough water to make a dressing and throw it on your salad. A spicy coleslaw. I didn’t want to mislead you by calling this pad thai. ;) Devour."

Thanks to Heather, Spencer and Janet for joining in this week. If you have a soup, salad, or sandwich to share, just click on the Souper Sundays logo with all of the details.

Have a happy, healthy week!

Sunday, November 6, 2011

Smoky Minestrone Soup: A Pantry Clean-Out Creation for Souper (Soup, Salad & Sammie) Sundays

The clean-out-the-pantry soups that I throw together are often my favorites. This Smoky Minestrone made the most of the last of the smoked turkey drumsticks and organic chicken stock in my freezer and some fading vegetables from the fridge bin. Add some herbs, canned kidney beans and ditlanani pasta from the cupboard and a savory soup was born.

I tossed this together before my friend Rene' arrived for a long weekend visit from Seattle, and although I don't force my house guests to eat soup, ;-) it hit the spot after a long day of beaching it on the North Shore and she proclaimed it delicious.

Smoky Minestrone Soup
by Deb, Kahakai Kitchen
(Serves 8 or 10)

1 or 2 smoked turkey drumsticks
2 large carrots, chopped
3 stalks celery, chopped
4 small white potatoes, chopped
4 garlic cloves, minced
1 tsp dried rosemary, minced
1 tsp dried thyme, minced
2 bay leaves
4 cups chicken stock (I used homemade)
1 1/2 cups dried ditlanani (or other short tubular pasta)
2 cans kidney beans, drained and rinsed
2 cups Brussels sprouts. cored and sliced thin
1 tsp smoked paprika
salt and pepper to taste
freshly grated Parmesan to serve

Place smoked turkey legs in a large soup pot and cover with 4 cups of water. Bring to a boil and simmer for about 30 minutes. Add carrots, celery, potatoes, garlic, rosemary, thyme and bay leaves along with the chicken stock and return to a boil. Reduce heat and simmer for about 25 minutes, until vegetables are mostly cooked through.

Remove turkey legs and allow to cool slightly. Add the pasta, kidney beans and Brussels sprout leaves to the soup and cook another 5-7 minutes. Meanwhile, remove turkey meat from drumsticks and chop into small pieces. Return turkey to the pot and warm through. Stir in smoked paprika and season to taste with salt and pepper.

Serve with a little freshly grated Parmesan if desired.

Notes/Results: A very flavorful broth from the smoked turkey legs, chicken stock, herbs and paprika made for a hearty and delicious soup. I liked the shredded Brussels sprouts in the mix--a little like cabbage. We tried it on top of some chopped spinach with some freshly created Parmesan and it made a great meal. I would make this again.

We have a couple of friends in the Souper Sundays kitchen this week--let's take a look.

Janet from The Taste Space has a lovely Mixed Lentil and Tomato Stew to share and says, "I originally spotted this recipe on The Wednesday Chef, as a Two Lentil Stew that she adapted from Flatbreads & Flavors when I was looking for more recipes with chana dal. In the comment section, though, it turned out it was actually a Five Lentil Stew that she had modified… and I had 4/5 of the beans: red lentil, chana dal, mung dal and toor dal. Not too shabby if you ask me, with only urad dal as the missing ingredient. And since they are all split beans, this stew cooks up quickly. The mixture of beans in this stew creates a glorious effect. Some turn to mush, others keep their shape, more are half-way in between. The texture is unbeatable."

My friend Heather of girlichef had two soups this week. First up, she and I shared our smoky bean love this week and she has this delectable Smoky Yellow Bean Soup. She says, "So, though time marches on, some things never change. Like my love for beans and pork together. They are just the perfect match. I used Yellow Eye beans for the first time to make a big pot of soup that, when combined with some savory smoked pork necks and the slow heat of smoky chipotles, formed a big bowl of comfort that we didn't want to stop eating. While I served it with some Seeded Mixed Brown bread the first day (and thoroughly enjoyed it), we greedily devoured it the second day. Why? Well, because the beans had begun to break down a bit and thicken up the soup and the smokiness of the pork and chipotles intensified, as did the heat."

girlichef also made this comforting Vermicelli Soup with Lemon, Butter, & Mint about which she says, "So with the sun warming the house through windows with the curtains thrown back, I decided it was the perfect time to catch up on a few of my shows waiting, anxious to be watched, in the DVR. Since midday was in sight, I stopped in the kitchen on the way to the television. It doesn't get much quicker than a brothy bowl full of simple noodle soup. Within 15 minutes I was curled up with a steaming bowl to watch the season premiere of The Next Iron Chef. Simple is good."

Short but sweet roundup this week.Thanks to Heather and Janet for joining in. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Souper Sundays is posting a couple hours before the normal 12:00 PM Hawaii time deadline as there is sun and a house guest so we are of to explore and hang out. If there are any last minute entries, I'll add them when I return later today.

Have a happy, healthy week!

Sunday, August 28, 2011

Smoky, Soupy Pinto Beans with Cilantro-Lime Pistou for Souper (Soup, Salad & Sammie) Sundays (+ a Fairy Hobmother Visit!)

I opened the freezer door the other day and a bag with two smoked turkey drumsticks fell out. Luckily it missed my toe, and it reminded me that I shouldn't let them go to waste (and that I should clean out the freezer!). Partnered with my excessive pantry stash of dried pinto beans, the smoky turkey legs made a ginormous slow cooker batch of tasty comfort food.

There is nothing fancy about soupy pinto beans so when I invited my friend Nat over for an impromptu dinner, I gussied them up a bit--using a leftover jalapeno half, a lime and most of a bunch of cilantro to make a pistou/pesto sauce to drizzle on top. We ate the beans on top of bowls of baby spinach and arugula with the pistou and served along with some quick quesadillas with goat cheese and green chilies. Of course I was a bad blogger and too lazy and way too ready to eat to take the time snap a picture of it. Instead, I took pictures the next morning, when a bowl of the beans topped with the pistou and a sprinkle of goat cheese made a delicious brunch.

Smoky Pinto Beans with Cilantro Pistou
by Deb, Kahakai Kitchen
(Makes a whole lot of beans)

4 cups dried pinto beans, sorted and rinsed
1 or 2 smoked turkey legs (or sub ham hocks or bacon if desired)
1 large onion, chopped
4 large cloves garlic, minced
1 Tbsp cumin, or to taste
1 tsp cayenne pepper, or to taste
salt and pepper to taste

Place the beans, turkey legs, onion, garlic, cumin and cayenne into a large slow cooker, and add cold water enough to cover the beans by about two inches. Stir, cover and cook on low heat for 7 hours or until beans are to the desired tenderness. Remove turkey legs from beans and allow to cool. For creamier beans, remove about 2 cups and some cooking liquid, puree them, then add them back into the beans. When the turkey legs have cooled, pull the meat from the bones, chop it into small pieces, and add back to beans. Season to taste with salt and pepper. Serve with the Cilantro Pistou.
Cilantro-Lime Pistou
By Deb, Kahakai Kitchen

1 large bunch of cilantro leaves, washed and drained
1/2 jalapeno
pepper (or more if desired)
juice of 1 lime
olive oil
salt and pepper to taste

In a small food processor, place the cilantro leaves and jalapeno and process down until fairly finely chopped. Add the lime juice and enough olive oil to process until smooth. Season to taste with salt and pepper.

Notes/Results: The beans are delicious on their own--nice and smoky from the cumin and the smoked turkey, but the pistou really livens them up with the brightness of the lime and cilantro and the slight spicy kick of the chili. It makes a simple bowl of beans a bit more interesting.A little goat cheese doesn't hurt either. I tend to make my beans more savory/smoky than spicy and liven them up with a little hot sauce at the table, but feel free to add more chili pepper when cooking them. This is cheap and filling comfort food, full of fiber and it tastes great too.

Now let's visit the Souper Sunday kitchen and see who is here this weekend.

Tigerfish from Teczcape - An Escape to Food made an Indian-Style Black Beans Curry and says, "Channa (Chickpeas) Curry should have been done with chickpeas (garbanzo beans); BUT this was tweaked and done with black beans. As an alternative, the dish turns out quite different in terms of taste and flavor, not undermining its deliciousness fortunately. Was it luck? NO. The traditional spices used for Channa Masala or Channa Curry really help to bring everything together.

My good pal girlichef is the official soup princess this week, with three bowls of soupy goodness to share. First up, although she went on a year-long quest to fins the perefct bowl of tortilla soup, her all-time Favorite Tortilla Soup was under her nose all along. She says, "Even after all of the tasting and first favorite remains my current favorite. This will always be the tortilla soup that all other tortilla soups must measure up to. What can I say?"

About her 15-Bean Soup with Smoked Pork and Beans girlichef says, "'...I've never been one to shun soup in the summertime. I eat other hot things, so why not a bowl filled to the brim with healthy goodness that wafts up and slaps you in the face as you lean over to get a whiff? Make a big pot one day. Enjoy. Divide up the leftovers...maybe freeze a jar. What you have left in the fridge, you can ladle into individual bowls to reheat for quick meals." A girl after my own soup-loving heart. ;-)

Sadly, her third soup, a version of Jamie Oliver's Sweet Corn and Shrimp Chowder was not her favorite meal of the week. girlichef says, "While I had high hopes for this bowl of chowder, it wound up being just okay. We liked it. We ate it. But it probably won't be something we make again. But if I do, I'll use at least double the shrimp and the corn. It wasn't the pretty yellow I imagined it would be either. Oh well. It wasn't our favorite meal of all time, but it was pretty good...totally edible."

Kim at Stirring the Pot had better luck with Jamie's Pea and Mint Soup and managed to use up some of her surplus frozen peas in the process. She says, "So, if you're like me and you have a mega ton of peas in your freezer and an astounding amount of mint in your garden, then this recipe is for you! Not only is it healthy, but we thought it was quite delicious and filling. My non-soup loving husband even had two bowls."

Michelle at Ms. EnPlace made both a soup and a salad from Jamie Oliver this week but as she found the soup just to be so-so, she wants to focus on the salad, this colorful Roasted Carrot & Avocado Salad w/ Orange & Lemon Dressing. Michelle says, I've never had roasted carrots in a salad before, but now I want them all the time. In every salad I eat. The combination and textures of the avocado and roasted carrots was rich and very filling. We could have eaten this as a meal."

Janet from The Taste Space has a refreshing, packed-full-of-good-things Grilled Eggplant and Mango Noodle Salad with a Sweet Chili Dressing. Janet says, "The result was a wonderful merriment of flavours. You have the grilled, creamy, smoky eggplant pairing beautifully with the sweet, tangy mango with a slightly spicy sauce, all overtop zucchini noodles. The tofu added a nice, satisfying crunch."

Good friends and great dishes this week--thanks to everyone who joined in! If you have a soup, salad, or sandwich that you would like to share, simply click on the Souper Sundays logo on my side bar for all of the details.
***Fairy Hobmother Alert!***

I have been seeing Fairy Hobmother visits all over recently and so I left a comment on my friend Kim's blog, Stirring the Pot, in hopes of a visit. A few days later, I was delighted to receive my own Fairy Hobmother visit and he was kind enough to leave a gift card to for me to pick out something fun. A big mahalo (thank you!) to my Fairy Hobmother from the land of Appliances Online! If you are longing for a little magic of your own, it might just happen. Leave a comment on this post saying you'd love a visit and you may be picked to receive a wonderful treat from the Fairy Hobmother.
Have a healthy, happy, week!

Tuesday, February 1, 2011

Turkey Meatballs and Israeli Couscous with Apples, Cranberries & Herbs: Giada's Meatballs Go Mediterranean / Middle Eastern

It's all about meatballs over at I Heart Cooking Clubs this week. I just wasn't feeling like the usual Italian inspired meatballs and pasta so I decided to take Giada's Mini Turkey Meatballs on a little Mediterranean / Middle Eastern trip, pairing them with her Israeli Couscous with Apples, Cranberries and Herbs. The juicy meatballs paired well with the sweet, slightly tangy salad and with a little of my own Quick Tahini Yogurt Sauce, it made for a light and tasty dinner.

You can find Giada's meatball recipe at the Food Network
here. I made several changes to the recipe, including cutting out the cheese as I am watching my dairy, using organic ground turkey breast and baking the meatballs instead of frying them. My changes are in red below.

Mini Turkey Meatballs
Adapted from Giada De Laurentiis
(Makes 42 Mini Meatballs or 30 Medium Meatballs)

1 small onion, grated
3 garlic cloves, minced (I used 5 medium cloves)
1 large egg
1/4 cup dried bread crumbs (used whole wheat)
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan (omitted)
1/4 cup grated Pecorino Romano (omitted)
(added 1 tsp crushed red pepper flakes)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat (I used organic ground turkey breast)
3 tablespoons olive oil
26 ounces tomato sauce (omitted)

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

(Instead of frying, I made 30 medium meatballs and baked them at 425 degrees F. on a greased rack over a lined pan for 15 minutes, then turned oven to broil and broiled on high for about 5 minutes.)

Notes/Results: The meatballs turned out moist and tasty even with using the ground turkey breast instead of dark meat--the finely grated onion adds a lot of moisture. I added a little crushed red pepper flakes and extra garlic to the meatballs so they had plenty of flavor. I made them a bit bigger than Giada's and baked them--then broiled for a few minutes to brown them up a little. A good, basic meatball I would make again.

You can find the couscous salad recipe at the Food Network here.

Israeli Couscous with Apples, Cranberries and Herbs
Courtesy of Giada De Laurentiis
(Makes 4-6 Servings)

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note (I used sliced almonds)

1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
(added 2 Tbsp red wine vinegar)

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

Notes/Results: I really loved this salad--lots of great flavor and texture. I love the combination of the herbs, especially the rosemary, with the cranberries and tart green apple. I made it mostly to the recipe but I did add a little red wine vinegar to the dressing--I felt like it need just a little more of a tangy bite to it. Like most dressing recipes--this makes about double what you need for the salad. I will make this again.

Quick Tahini Yogurt Sauce
by Deb, Kahakai Kitchen

Mix until smooth and blended well--two parts Greek non-fat yogurt with 1 part tahini (sesame seed paste). Season to taste with lemon juice, turmeric, salt and pepper. Serve with meatballs.

So that's my meatball adventure. You can see what meatball dishes the other IHCC participants came up with by going to the post
here and following the links.


Israeli Couscous is pasta so that means that these Turkey Meatballs & Israeli Couscous with Apples, Cranberries and Herbs is headed to Presto Pasta Nights, hosted this week by its founder Ruth of Once Upon A Feast. Check out Ruth's round up on Friday for a bevy of delicious pasta dishes.


Wednesday, November 17, 2010

"Spectacular Side Dish Turkey Sliders" for the Thanksgiving Dinner Burger Challenge

When my good friend Kim from Stirring the Pot announced her Thanksgiving Dinner Burger Challenge, I knew immediately I had to join in and I knew my burgers had to include my favorite part of the Thanksgiving meal, stuffing! I like my Mom's version which uses turkey sausage, bread, celery, onions and sage. I wanted to incorporate the sausage ingredients and flavors into the turkey burger itself, and since I was using turkey breast, I wanted to make sure it was plenty moist by cooking down the stuffing mixture and adding some grated apple.

Also adding to the moisture is a drool-worthy Lemon-Sage Mayo, I mixed together using sage from my herb garden. To get even more spectacular sides into the mix, I added homemade cranberry sauce, leftover Shredded Brussels Sprouts with Lemon & Poppy Seeds, and served these sliders (mini burgers are always more fun) on potato rolls for a nod to mashed potatoes. And so there you have them, my Spectacular Side Dish Turkey Sliders. Juicy, messy and full of flavor.

Spectacular Side Dish Turkey Sliders
by Deb, Kahakai Kitchen
(Makes 12 sliders)

Turkey Stuffing Slider Patties:
1 Tbsp butter or olive oil
1/2 yellow onion, minced
1 stalk celery, minced
2 cloves garlic, minced
6 leaves fresh sage, minced
2 Tbsp fresh parsley, chopped
1 tsp dried rosemary
1 tsp dried thyme
1 tsp fennel seeds
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
dash of red chili pepper flakes
1/2 cup whole wheat panko or bread crumbs
1 lb ground turkey breast
1/2 tart apple, grated (I used a Honeycrisp)
1 Tbsp olive oil

In a medium pan, heat pan over medium-high heat. Add butter and when melted add onion, celery, and garlic and saute until vegetables start to soften and turn translucent, about 5 minutes. Add sage, parsley, rosemary, thyme, fennel, poultry seasoning, salt, pepper and chili flakes. Mix well and cook over medium heat for 2 minutes. Add bread crumbs and stir well, cooking until breadcrumbs start to lightly brown, about another 5 minutes. Remove mixture from heat and let cool for 10 minutes.

In a mixing bowl, place ground turkey and grated apple. Add cooled vegetable mixture to bowl and mix together gently but thoroughly without over-mixing. (Hands work best). Form into 12 small slider patties and set aside. Heat a large skillet over medium-high heat and coat lightly with olive oil. Cook sliders about 3-4 minutes per side until the sides are lightly browned and the burgers cooked through.

To assemble the sliders:
Prepare potato roll slider buns by slicing in half and toasting in a lightly oiled pan until browned and toasted. Spread bottom buns with Lemon-Sage Mayo (recipe below), and top with a small scoop of shredded lettuce or warmed Shredded Brussels Sprouts with Lemon & Poppy Seeds (recipe here). Place a Turkey Stuffing Slider Patty on top of shredded sprouts, and garnish with a dollop of fresh cranberry sauce and the top bun. Serve warm with lots of napkins and enjoy!

Lemon-Sage Mayo
by Deb, Kahakai Kitchen
(Makes 1/2 cup)

1/2 cup light mayonnaise
1 tsp whole grain mustard
5 sage leaves, minced
zest of 1 lemon
1 Tbsp lemon juice
salt & black pepper to taste

Mix all ingredients together in a small bowl.

Notes/Results: Yes, there is a lot going on in these sliders but it actually all works together--like eating a plate of the best side dishes of Thanksgiving. The burgers turned out to be very moist--I just don't make turkey breast burgers anymore without grating an apple or some zucchini into them, and I liked the texture that the little pieces of cooked onion and celery added. (BTW--if you think the burgers look pink in spots, that is from the apple--I left the skin on when I grated them and the burgers are fully cooked!) These are 2-napkin burgers--I am unable to make a tiny, flat slider, but messy can be fun. ;-) The Lemon-Sage Mayo is really good if you are a sage fan and would work well on a turkey sandwich too. For the cranberry sauce, I just did a basic version--sugar, water, cranberries, fresh orange juice and orange zest, simmered and cooked down on the stove. The Brussels sprouts were a bit of an afterthought but I really liked them, slightly warm on the burger. The potato buns were store bought and tasted great toasted. I was very happy with how these turned out from top to bottom and would make them again.

If you have a Thanksgiving Dinner Burger Challenge inspiration, check out Kim's blog post here for all of the details and you must go take a look at her decadent Sausage-Stuffing Inspired Burgers topped with Baked Creamed Pearl Onions. Yum! Kim will be rounding up the burgers on her blog on December 1st.

Sunday, November 29, 2009

Turkey, Wild Rice & Cannellini Bean Soup for Souper (Soup, Salad & Sammie) Sundays

Well you didn't expect me not to do a leftover turkey soup right? I actually love leftovers much more than the actual Thanksgiving meal and no sooner was dinner over than I was cutting most of the meat off the turkey and tossing the carcass into the slow cooker (on low and slow) with some veggies and a couple of tablespoons of vinegar for a nice bone stock. The next morning I strained the lovely golden stock (about 4 quarts worth) into some large containers and put them in the fridge for 24 hours so the fat was easily skimmed right off and I ended up with a thick jelled stock ready to be made into soup.

My "after Turkey Day" soup varies each year--it might be Turkey Veg, or Cream of Turkey & Wild Rice, or Turkey Noodle. This year I felt the lure of a simple soup with veggies and a wild and brown rice mix I bought, and I wanted to up the fiber a bit with some beans so this Turkey, Wild Rice & Cannellini Bean Soup was born. Thick, hearty, nutritious and full of great flavor, it is perfect for the windy, rainy, cooler days we are having this weekend. They are saying possible thunder storms today, and although it doesn't look like it will happen, I wouldn't mind-an occasional stormy Sunday with a stack of magazines, a good movie and a hot bowl of turkey soup is good for the soul!

Turkey, Wild Rice & Cannellini Bean Soup
by Deb, Kahakai Kitchen
(Makes about 4 quarts of soup)

1 Tbsp olive oil
1 onion, (preferably sweet), diced
2 carrots
2-3 stalks celery
3 cloves garlic
1 tsp dried sage
1 tsp dried marjoram
2 tsp dried parsley
2 bay leaves
the leaves from 3 sprigs of thyme
1 1/2 cups wild or brown rice (I used a mix of both)
3 1/2 quarts turkey or chicken stock
2 (15 oz) cans cannellini beans, rinsed and drained
2 cups turkey meat, cubed and/or shredded
1 cup frozen peas
salt and freshly ground black pepper to taste

In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic and saute about 5 minutes. Add sage, marjoram, parsley and bay leaves and saute another few minutes. Add rice and stir to coat with oil and spices and pour in stock. Bring stock to a boil, turn down heat to medium-low and simmer partially covered for 30 minutes. Add cannellini beans and cook another 15 minutes, then add turkey meat and peas and simmer another 5-10 minutes until rice is completely cooked and everything warmed through. Season to taste with salt and freshly ground black pepper.

Notes/Results: Exactly what I was craving, a thick and hearty soup with excellent "herby" flavor. I have trouble making a small amount of soup and this makes a lot--some will go in the freezer and some will end up mixed with some potatoes and leftover gravy into a turkey pot pie. The beans and brown/wild rice blend give the soup lots of fiber making a bowl of it it pretty much a meal on its own but wanting a little cranberry action, I made some cranberry yogurt cheese to spread on toasted baguette slices. The pink color doesn't really go with the soup but the flavor is perfect, it uses up any extra cranberry sauce (or is worth making some fresh for), and is perfect on a bagel or wrap.

Cranberry Yogurt Cheese
by Deb, Kahakai Kitchen

1 cup plain, non-fat Greek yogurt
1/2 cup cranberry sauce puree (see note below)

Place yogurt in a yogurt drainer or use a fine mess strainer lined with cheesecloth or paper towel placed over a bowl. Place in the fridge overnight so liquid will drain out and yogurt will become the texture of soft cream cheese. Mix cranberry puree with cream cheese--I use a hand mixer, until well-mixed and fluffy. Serve on sandwiches, bagels, or toasted baguette.

Note: Use any leftover cranberry sauce (fresh is better than canned) or make your own. (I use a cup of cranberries, the juice and zest of 1 large orange, and 1/4 cup agave syrup, cooked over medium-low heat about 15 minutes until cranberries pop). If cranberry sauce is too thick or two chunky, puree for a few seconds until smooth.

It's a bit quiet here in the Souper Sundays kitchen this week with the holiday and all but we do have a few friends who stopped by to share their recipes.

Heather from girlichef is here with her (everything but the) Kitchen Sink Soup, one of those serendipitous delicious creations that come about when you pull together the bounty from a good pantry and fridge clean out. This soup has tons of ingredients, ground beef, chopped, ham, vegetables, beans, tomatoes, pasta and then is topped with cheese, sour cream, parsley, cilantro and chives. A perfect filling, stick-to-your-ribs kind of soup.

Chaya from Sweet and Savory Says It All and Chaya's Comfy Cook Blog is here with two soups, one from each blog this week. Her first soup is a slow cooker Sweet Potato and Carrot Soup. Chaya says, "For a cold winter night, this is just the soup. It is warm and creamy and soothing. It's smoothness creates a feeling of comfort.There is a tinge or sweetness from the sweet potato and carrots that rounds off the flavor beautifully. There is a bit of spice in the taste from the black pepper. This is a delicious soup, has a subtle sweet taste, yet hearty. We planned on a small plate for each of us but we finished the pot. This is one of those recipes that should be made and made again."

Chaya also has a Vegetable Soup to share, based on a Beef Vegetable Soup recipe from Paula Deen. About this soup she says, "We are really cutting back on meat so I chose to make a vegetable soup without the meat. With lots of vegetables, the soup is chock full and the lack of meat is not causing a lack of flavor. My husband insisted, he tasted beef but this is a beef-less soup. I thought it could use more spice. Regardless, we both think this is a good soup, one easily adjusted to your specific taste."

Finally we have some hearty and gorgeous California Club Sandwiches from Natashya at Living in the Kitchen with Puppies. She says, "This week I baked up Peter Reinhart's Pain a l'Ancienne for the Bread Baker's Apprentice Challenge. They won't win any beauty contests, the slabs of wet dough are just thrown onto the parchment and stretched into a baguette-like shape. They are a little like ciabatta, but even tastier. What they do make, the ones that survive the many taste testings, two got eaten wonderful sammies! Mmm, that is a little bit of heaven, right there!"

So what we lack in quantity this week, we make up for in quality! Thanks to Heather, Chaya and Natashya for joining in. If you have a soup, salad, sandwich or combination that you want to share, click on the logo on the side bar for all of the details.

Just one more day of blogging 30 posts in 30 days for NaBloPoMo! Which also means one for day until it is December--yikes!

Have a great week!