Tuesday Twister

I know it’s been a while since I’ve blogged.  Some family stuff came up and I didn’t have the mental energy to blog.  It’s been a challenge cooking real food when life gets crazy!  Don’t you find it that way?  I thought I wasn’t doing too bad for suppers.  They were very simple but still real.  It’s the other meals I sloughed off. The worst part is my hubby has been buying processed lunch foods, because I haven’t been home enough to do food prepping and cooking.  My son came down with a cold last week and has been fighting it for longer than I like.  I wonder if there’s a connection between my cooking (or lack of) and son’s health??  Well, I’m trying to get back to doing more again.  Here’s a few of this week’s real foods:

Homemade Noodles – This was the first time I tried making egg noodles with kamut flour.  It was different to work with but tasted pretty much the same to me.

Turkey Noodle Soup – Soup for the homemade noodles, of course.  I cooked turkey bones with garlic and onion to make the broth.  I added some carrots afterwards for colour and taste.  This is one of the first foods I like to cook when anyone is feeling under the weather.

Pumpkin Pudding – I’m working through my pumpkin harvest.  This recipe has lots of pumpkin flavour but is not too sweet. 

3 – 4 cups cooked pumpkin
1 cup milk
2 eggs
2 tsp. vanilla
1/3 cup honey
½ cup flour , type of your choice
2 tsp. cinnamon
1 ½ tsp ginger
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. nutmeg

Puree the cooked pumpkin with the wet ingredients in a blender of food processor. Add the rest of the ingredients and mix well. Generously grease a medium pan or casserole with about a Tbsp. of butter. Spread the batter in. Sprinkle with the following combined mixture on top:
½ cup chopped walnuts or pecans
1 Tbsp. melted butter
1 Tbsp. honey

Bake in a preheated oven at 350F for 40 minutes. Serve warm or at room temperature with whipped cream or ice cream.

This post is part of Tuesday Twister hosted by GNOWFGLINS.com

Mostly poultry

Here’s a look at the real food that’s been cooking in my kitchen this week.  I didn’t realize we were eating so much poultry until I put this post together! Ha!

Roast turkey – I cut the legs and wings off one of our homegrown fresh turkeys, put them in the freezer for another time and roasted the rest, breast side down. Cooking it breast down makes it very moist. I removed the breast and sliced it for a meal and for sandwiches.

Curried turkey – We loved this! It’s also a good way to use bits of meat you get from different parts of the turkey. It can be made with any kind of leftover meat. The way I used to cook it called for canned cream of mushroom soup, but this time I made it with real ingredients only and it was so much better! I served it over brown basmati rice.

Turkey enchiladas – not pictured. This was a new recipe I tried and it was very good! Filling too and we hardly knew it was turkey. Which was nice since we’ve been eating so much of it lately. 😉

Turkey stock – The bones were so big, I had to cook it in my canner! It made lots of yummy broth.

For a turkey that had the legs and wings removed, it fed us for a lot of meals. I picked the last bits of meat off the bones, (another pound!) and froze it for another meal at another time. Hopefully that’s the end of it for a while!

Greek Roasted Chicken and Potatoes – I make this fairly often. It’s a family favourite. I especially like it because you can adapt it for feeding more or less people.

Fresh Tomato Soup – A soup made with chicken broth, from the leftover roast chicken. I used up the last of my tomatoes from the garden. The picture doesn’t show that there are chunks of tomato, green pepper and chicken. I also used up the last little bit of cream I bought earlier in the week even though it didn’t call for it.

Sandwich Spread – I won’t buy Miracle Whip anymore and mayonnaise isn’t zippy enough for my family so I’ve been experimenting with a sandwich spread recipe. I don’t want to call it Miracle Whip because I’m not trying to copy the taste but make my own. This one turned out pretty good. They’re eating it in their turkey sandwiches so I guess it’s okay. 🙂

This post is part of Tuesday Twister hosted by GNOWFGLINS.com

Cream of Turkey Soup

I’ve got lots of rich turkey broth simmering these days, especially this year because we raised our own turkeys.  Broth made from homegrown poultry doesn’t taste like store bought or canned.  It’s hard to describe except – how broth should taste!  One thing I love is turkey soup,  and this recipe is at the top of my list of favourites. It’s simple and easy, it makes use of the wonderful broth available to me and the carrots that are still freshy harvested from the garden. It’s rich, creamy and delicious.

 
Cream of Turkey Soup

Cream of Turkey Soup

Cream of Turkey Soup

1 turkey carcass
4 quarts of water
1 large onion, chopped
5 carrots, chopped fine
1/4 cup uncooked brown rice
1 pint (500ml) heavy cream
3 cups diced cooked turkey
½ tsp. sage, if desired
sea salt and pepper to taste

In a large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones; reserve meat for soup. Strain the stock; set aside. In a saucepan, combine onions, carrots and rice with 1 quart of the stock. Cook for 40 minutes. Add vegetable mixture, turkey and seasonings to taste to the remaining stock. Add cream and heat slowly to serving temperature.

Check out the Gallery of Soups at GNOWFGLINS.com for new fresh soup inspirations.

Tuesday Twister

I still have a few tomatoes ripening.  We’re enjoying them in a variety of ways.  This past weekend was Thanksgiving, so turkey was on the menu and lots of fresh vegetables from the garden. Here’s a few real foods that have been twisting in my kitchen this past week.

Cultured Salsa – I found the recipe over at The Nourishing Gourmet.  I’m waiting for it to ferment.  How long does it take?  It tastes pretty good already.

Marinated Tomatoes – I love tomatoes!  Found this heart-shaped tomato in my garden. 

Thanksgiving dinner – Yesterday was Thanksgiving, we had a big turkey dinner on Sunday with the family.  This is our own homegrown turkey.  It didn’t present well mostly because I forgot to tie the legs together and I had to cover it with tinfoil because the lid wouldn’t fit over the giant bird.  It dressed out at 24lbs!  It still tasted wonderful!  The gravy was to die for!  Fresh, free ranged turkey beats store bought.  We also had potatoes, butternut squash, carrots, and tomatoes from the garden.

Deviled eggs – I thought it was neat to cut this egg and find a double yolk.  So I had to show you. 😀  Double yolks can be quite common in eggs from hens just beginning to lay.

This post is part of Tuesday Twister hosted by GNOWFGLINS.com

Thanksgiving turkey

Happy Thanksgiving!  We had our big family dinner yesterday but today is Thanksgiving Day.  We raised turkeys for the first time this year.  I asked advice from a friend locally but most of the information I got was from a book, including butchering time.  October 9th made the turkeys 20 weeks old and just in time for Thanksgiving.   I thought this would work out really well, we could have a fresh turkey for dinner.  Since this is our first year raising them, we really couldn’t judge how big they will be once dressed. 

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Were we in for a surprise!  The turkey dressed out at 24 lbs!  It bearly fit in grandma’s roaster.  I could not get the lid on and had to cover it with tinfoil.  But oh boy, was it good!  We’ll be eating well from this one turkey. 🙂 

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We have several other turkeys yet to be butchered.  We realize they are only going to get bigger!  So we plan to do all of them next weekend.  We have friends that offered to come help. 🙂