Smoked Turkey Soup

Happy New Years Eve!

Any big plans tonight for all of you? Once I get out of work I will be heading to a live concert that starts around 8PM.  In the mean time I'm just trying to get through the day.

I will forgo the black eyed pea recipe (since I won't have time to make any) and I will leave you with a delicious and comforting soup recipe.  I hope you enjoy and have a wonderful, healthy, happy, safe and fun new year!

____________________________ 

As a Christmas present from his company my husband Chris got a turkey and decided he wanted to ask my dad to smoke it on the Big Green Egg.  Never one to pass up on working his smoking magic, my dad readily agreed. 

Just look at how gorgeous it turned out.

Thanks Dad!

My hubby was all proud of himself for brining and seasoning but my dad in the back there is the one who babysat the bird all day. 

There was quite a bit left over so I worked my soup magic!  For the broth I removed all the meat from the turkey and put the bones in the slow cooker with 2 bay leaves.  I added hot water to cover and set the slow cooker on high for three hours.  Meanwhile I chopped the veggies and turkey and put it aside for when I was ready to make the soup.

**If you don't have smoked turkey you can sub some rotisserie chicken or even ham!

Smoked Turkey Soup

Printable Recipe 

Ingredients

• Cooking Spray
• 1 cubanelle pepper, chopped (or other mild green pepper)
• 3 small onions, chopped
• 1 cup chopped celery
• 2 cloves garlic, diced
• 2 kohlrabi, peeled and chopped (leafy tops reserved)
• 1 sweet potato, chopped
• 4 to 5 cups diced smoked turkey
• 8 cups smoked turkey (or chicken) broth
• 2 bay leaves
• Poultry seasoning
• Sea salt, fresh ground pepper, garlic powder, to taste
• 2 cups reserved kholrabi tops or hearty spinach, chopped

Directions

1. Spray a large Dutch oven with cooking spray and heat over medium high heat.  Add the cubanelle through potato, season with poultry seasoning, salt, pepper and garlic powder and cook until softened, about 7 to 10 minutes. 

2.  Add turkey, broth and bay leaves, bring to a boil and reduce heat to simmer until vegetables are cooked through and soft.  Add left over kohlrabi tops or spinach and stir until wilted. 

Creamy Calabaza Carrot Soup

I’m back! I feel like it’s been forever but I just didn’t feel like turning the computer on while I was home. We had such a wonderful, busy holiday filled with family, friends and delicious food.

Friday night we had Christmas Eve dinner at my Mom’s house with ham, smoked turkey, fruited rice, sweet potato pie, pear salad and baked apples. Christmas day we had dinner at Chris’s parent’s house with a roast, green bean casserole, mashed potatoes, veggie platter with cheese and lots of fabulous Christmas cookies.

How was your holiday? If you celebrate Christmas did Santa bring you everything you wanted? If not, how did you spend the weekend?

I was lucky enough to get all my CSA veggies last Thursday so I got to work making this soup to enjoy before all the heavy holiday meals and afterwards used a few more to make some healthy dishes with the left-over meats.

I can’t wait to share some of my recipes with you!

Peel and cube your calabaza or other squash such as butternut or acorn.

Add about two cups carrots.

1 cup chopped onion

1 apple, chopped

Poultry seasoning, salt, pepper, garlic powder and bay leaves.

1 carton vegetable broth (4 cups)

About a cup of pumpkin puree.

Bring to a boil, reduce heat and let simmer until carrots are soft enough to cut through with spatula.  Puree with immersion blender or pour soup into blender.

Creamy Calabaza Carrot Soup

6 servings

**2 WW Pts Plus

Printable Recipe

Ingredients

Cooking spray

1 cup shopped onion

1 calabaza squash, peeled, seeded and cubed (butternut, acorn or other mild squash would be perfect here as well)

2 cups carrots

1 apple, chopped

1 carton vegetable broth (4 cups)

Poultry seasoning, salt, pepper, garlic powder, to taste

2 bay leaves

1 cup pumpkin puree

Directions

1. Spray Dutch oven with cooking spray and heat over medium high heat.  Sautee onion until translucent, about five minutes.  Add squash through bay leaves, bring to a boil then reduce heat and simmer until carrots are soft enough to be cut with a spoon.  Stir in pumpkin puree and simmer an additional 5 to 7 minutes.

2. Remove bay leaves and puree mixture with an immersion blender or blender.  Divide between six bowls.

**Delicious as is or sweetened with honey.

**Dollop of cool plain Greek yogurt would be delicious.

**Add white beans for added creaminess, fiber and protein!

Nutrition Facts

6 Servings

Amount Per Serving

Calories 70.7

Total Fat 0.8 g

Saturated Fat 0.6 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 0.8 g

Cholesterol 3.3 mg

Sodium 947.3 mg

Potassium 361.7 mg

Total Carbohydrate 15.6 g

Dietary Fiber 3.4 g

Sugars 5.9 g

Protein 3.5 g

Vitamin A 151.7 %
Vitamin B-12 5.6 %
Vitamin B-6 4.1 %
Vitamin C 4.2 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 2.8 %
Copper 9.1 %
Folate 2.8 %
Iron 5.2 %
Magnesium 1.8 %
Manganese 20.1 %
Niacin 19.8 %
Pantothenic Acid 1.3 %
Phosphorus 11.1 %
Riboflavin 5.4 %
Selenium 5.8 %
Thiamin 1.8 %
Zinc 2.7 %

CSA Week 4

Merry Christmas!

Here is what we picked up from our CSA today....

I must apoligize for the dark or grainy photos as I was in a rush getting them separated and packed up with my little one being a bit under the weather.

I'm thinking of stuffed cabbage, a cubanelle and onion frittata, large salad and calabaza soup.  That's all I've got so far so I've got a lot more recipes to find.

Any suggestions?

Two different Lettuces

Green Tomatoes

Red, Green and Cubanelle Peppers

Chinese Broccoli



Green Onions 

Broccoli

Kohlrabi and Cauliflower 

Radishes

Cabbage

Calabaza Squashes and Kale

Quick note of gratitude!

In the spirit of the holiday season I would like to say thanks to....

Everyone who "follows" me.  It makes me feel so good to know I've got some friends out there with similar interests to share ideas with!

Anyone who comes to visit me and leaves a comment.  All of us bloggers love to hear feedback on a recipe, an experience you have had or just what you think.  I love learning about people and what their thoughts are.  I'm pretty sure you've gotta like people if you write a blog!

Anyone who simply drops in for a visit and gets any enjoyment from the photos or recipes. 

Happy Holidays everyone.  I hope you have a great one filled with family, friends, delicious food and good health!

p.s. I plan to be posting again soon but just wanted to wish you happy holidays in case things get away from me.

Garlicky (Oven) Fried Green Tomatoes

As a green tomato novice I remember buying one for the first time at a farmers market thinking they were just a different type of tomato, not necessarily an unripe one.  Kind of along the lines of a tomatillo.  I took a bite and I'm am embarrased to admit, thought it was really disgusting and really never purchased one again.

And then I got some with my CSA.

Luckily, by this time I had realized what a green tomato actually was and was aware that most people fried them.  I was determined to give these another try with an open mind; however, I also knew I didn't want to fry it so I figured I would try baking it.

There are a few recipes for baking tomatoes but to tell you the truth the ones I came across looked kind of complicated with a few different flours and other various ingredients.  I simply dipped mine in a garlicky dressing and then in breadcrumb, sprayed canola cooking spray and baked 'em.

They were delicious.  Soft and warm on the inside and crispy on the outside with great garlicky flavor.

Even my two year old was eating them!

(Ok so she thought they were chicken nuggets and I said "Yes. Nuggets." So she liked them.)

**Tip: To make these gluten and dairy free I dipped them in a vinaigrette dressing and then in gluten free breadcrumb.  That's it!

Garlicky (Oven) Fried Green Tomatoes

**Gluten and dairy free option

Printable Recipe

Ingredients

• 3 green tomatoes, sliced
• Garlicky dressing of choice (I used Annies Roasted Garlic Dressing)
• Breadcrumb **Use gluten free breadcrumb for those with gluten allergy
• Sea salt, fresh ground pepper, garlic powder  

Directions

1. Preheat oven to 375F.  Spray a baking sheet with olive oil spray.

2. Pour some dressing into a small dish and breadcrumb into a second small dish.  Dip each slice in the dressing, turn once, dip in breadcrumb, turn so all sides are coated, place on prepared baking sheet.  Spray top sides of all tomatoes with additional olive oil spray.

3. Bake for 30 minutes, broil on high for 1 to 2 minutes.  Keep an eye on them to ensure they don't brown too much.

4.  Remove tomatoes from oven and sprinkle with salt, pepper and lots of garlic powder to taste.

***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.

Spinach, Mushroom and Tomato Frittata with Feta

Why is it that people push me so hard to eat more and more when I'm trying to not overeat?  Especially over the holidays.

They say, It's the holidays, you HAVE to indulge.  And then seem to get almost angry if I do not wish to gorge myself until I look and feel like a large, jean wearing sausage.

The way I figure it, there is ALWAYS something to celebrate.  Birthdays, weddings, baby showers, vacations, Fourth of July and, my all time favorite, February 5th, World Nutella Day.  And what do celebrations all include?  Lots of eating and usually drinking too.

My key to the holidays is moderation, but let me tell ya, the average Joe doesn't like it.  Not one bit.  I am looked at like I have three heads but I have decided to give myself full permission to moderate.  Enjoy but not overdo it.   BUT, if, for some reason I do, I will not beat myself up.  And I will get "back on the horse" and make this very delicious and seemingly indulgent frittata. 

Or make it even when I haven't overdone it just because it came out so tasty.

  

Spinach, Mushroom and Tomato Frittata with Feta

Altered from Weight Watcher's Tomato and Feta Frittata

Printable Recipe

** 3 WW Pts Plus (Yes I'm not kidding. Only THREE)

Ingredients

2 spray cooking spray

1/2 yellow onion, chopped
2 large eggs
4 large egg whites
Tony Chachare's Cajun Seasoning, to taste (or simply sub salt and pepper)
1 1/2 cup grape tomatoes, cut in half
1 cup spinach (I used frozen organic)
2/3 cup shitake mushrooms (I used frozen organic)
1/2 cup crumbled feta cheese
2 Tbsp dried bread crumbs, panko variety*

Directions

1. Preheat broiler.

2. Spray a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add onion, spinach, tomato and mushroom; cook until tender, stirring occasionally, about 5 to 7 minutes.

3. Beat eggs, egg whites and Cajun Seasoning in a medium bowl; stir in tomato mixture.

4. Spray bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.

5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.

Notes
 *Panko are light, coarse bread crumbs available in the Asian section of the supermarket.
Sprinkle with fresh basil if desired.


Nutrition Facts


4 Servings


Amount Per Serving


Calories 131.0
Total Fat 6.7 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.8 g
Cholesterol 122.9 mg
Sodium 475.0 mg
Potassium 270.0 mg
Total Carbohydrate 6.4 g
Dietary Fiber 2.0 g
Sugars 0.5 g
Protein 12.1 g


Vitamin A 79.6 %
Vitamin B-12 9.6 %
Vitamin B-6 11.0 %
Vitamin C 12.9 %
Vitamin D 6.6 %
Vitamin E 1.5 %
Calcium 17.8 %
Copper 7.0 %
Folate 18.6 %
Iron 7.4 %
Magnesium 10.7 %
Manganese 24.3 %
Niacin 5.7 %
Pantothenic Acid 8.1 %
Phosphorus 15.0 %
Riboflavin 25.9 %
Selenium 18.5 %
Thiamin 6.3 %
Zinc 8.4 %

My Christmas Gift: Whole Grain Roasted Garlic Mustard

This weekend was one of the best I've had in a while.  Busy as usual but fun and productive. 

Friday afternoon I had my daughter's Christmas party which was so much fun.  I love watching all the kids relate and enjoy treats.  They are all so busy exploring and laughing with each other you can't help but leave a little more cheerful.  Later that night was a small dinner party at the house of one of our favorite couples; including a dinner of beef Wellington, butternut squash casserole, rice with roasted chestnuts and a five bean salad that I brought.  Lots of cocktails and fun.

Saturday was my usual 8AM power yoga class, a much needed haircut, last minute trip to Target and a very productive evening of putting my summer clothes up and organizing my closet.  I can actually see what I have now which is nice.

Sunday mornings are my favorite.  I don't have to be anywhere and I can make a leisurely breakfast.  This time was a spinach, mushroom and feta frittata (recipe to follow) along with some piping hot coffee.  My hubby and I then cleaned out my daughter's room, closet and playroom.  Let me tell you, this was no small feat.  We were both very proud of ourselves for reducing the clutter by about 75%.

Where did all this cleaning, organizing and productivity come from?  It originated from Foy's challenge (from the Foy Update) to minimize and had progressed from there.  Let me tell you, we could supply a whole Goodwill store with the amount of stuff we've brought over the last few weeks.  Thanks Foy!

Before we headed over to friends house to watch the Jaguars game and have the most delicious fresh fish tacos, Minorcan clam chowder, chips, salsa, guac and black beans and rice, I made Whole Grain Roasted Garlic Mustard.

When I came across this recipe in the November/December 2010 issue of Eating Well I knew what I was going to make for Christmas gifts this year!

Last year I made the mistake of making chocolate bark.  

Let's just say, if you are what you eat, I had turned myself into chocolate bark. 

Before moving forward with the recipe I checked into buying mustard in bulk (at the suggestion from the "tip" section in the magazine) and found that there are different grades of mustard.  The organic seeds from Frontier were highly rated and I was not disappointed.  I already had a head of garlic and maple syrup on hand so I moved forward with the idea.

At the dollar store I found these cute little airtight glass jars and packages of cute gift tags so I was ready to roll!

The seeds can be soaked overnight and the roasting takes an hour or so but there is so little prep work that I might make my own mustard from here on out.

Whole Grain Roasted Garlic Mustard

Recipe slightly altered from Eating Well

Makes about 8 cups

Ingredients

• 2 1/4 cups whole yellow mustard seeds 
• 3/4 cup whole brown mustard seeds
• 2 1/2 cups apple cider vinegar
• 1 1/2 cups water, plus more as needed
• 1 head garlic
• 1 teaspoon extra-virgin olive oil
• 1/2 cup pure maple syrup
• Agave or honey, to taste
• 2 Tbsp salt

Directions

1. Pour the mustard seeds, vinegar and water in a large bowl and let soak overnight.

2. Preheat oven to 400F, remove papery skin from outside of garlic leaving all the cloves in tact.  Cut off the top so that the insides are exposed.  Drizzle with olive oil and wrap tightly in foil.  Roast for about an hour, or until really soft.  Cool and squeeze half the bulb into a blender.

3. Add half the mustard mixture in with the garlic and blend, adding water to loosen as needed.  Pour into a bowl and add the remaining garlic and mustard mixture, blending this as well and adding to the rest.  Stir in maple syrup and salt.  Taste mixture and add honey or agave as needed to sweeten more. 

4. Refrigerate up to a month.

Chipotle Cranberry Relish

Ever since reading Heather's post (from Where's the Beach) about her amazing vegetarian Thanksgiving I vowed to make all the recipes; Apple Kabocha Kale, Honey Mustard New Potatoes and this, Chipotle Cranberry Relish. 

I was finally able to make it last night and was not disappointed.  This relish is spicy/sweet/tart and is SO good.  I plan to put it with some maple tempeh in a wrap and top some turkey cranberry sausage with it.  Simply Delicious! 

Chipotle Cranberry Relish

Slightly altered from Heather's Chipotle Cranberry Relish

 

Ingredients


 1 bag fresh cranberries
2 large chipotle pepper in adobo, finely diced
2 tsp adobo sauce
3 Tbsp agave
Stevia powder to taste
1 cup orange juice 
1/2 cup water
Salt, to taste
1/2 tsp cinnamon

 Directions


1. Heat all ingredients in a  medium sauce pan and simmer on low about 1 hour.

Almond Dark Chocolate Covered Holiday Popcorn

And for my second you-wish-you-joined my pot luck recipe:

Almond Dark Chocolate Covered Holiday Popcorn

Almond Dark Chocolate Covered Holiday Popcorn

Printable Recipe

Ingredients


1 bag Homestyle Popcorn, popped, picked through for unpopped kernels
Sprinkle of salt
1 tub Bakers Dipping Dark Chocolate, melted according to package directions
1/4 cup Cocoa Roast Almonds
1/4 cup Candy Corn

Directions


1. Spread the popcorn evenly over a baking sheet prepared with parchment paper.

2. Pour the melted dipping chocolate over the popcorn and top with the almonds and candy corn. Place tray in refrigerator to cool and harden. Break popcorn apart into chunks and serve.


**Store left over in refrigerator.

Holiday Chocolate Covered Popcorn

This Friday is our holiday pot luck that I, personally, planned.  Originally my thought was to have a soup and salad pot luck.  How wonderful to have some fresh and healthy foods with all the holiday parties, Christmas, New Years....basically lots of eating  going on over the holidays. 

That went over like a lead balloon.

Sooo, I added a cookie swap too. I got a bit more response with that but the next pot luck is being planned by a co-worker and is called "comfort foods".

Everyone is already more excited about her pot luck than mine!  WAA!

To make myself feel better I made this popcorn covered with milk chocolate, Heath toffee pieces and Reese's peanut butter chips so I can say, SO THERE.  You wish you joined MY pot luck NOW don't you???

Ok so, no, it's not technically a cookie, but it's sweet, salty, chocolate-y and peanut buttery so who cares?!

Holiday Chocolate Covered Popcorn

Printable Recipe

Ingredients

1 bag Homestyle Popcorn, popped, picked through for unpopped kernels

Sprinkle of salt

1 tub Bakers Dipping Chocolate, melted according to package directions

1/4 cup Reese's Peanut Butter Baking Chips

1/4 cup Heath Toffee Chips

Directions

1. Spread the popcorn evenly over a baking sheet prepared with parchment paper. 

2. Pour the melted dipping chocolate over the popcorn and top with the peanut butter and toffee chips.  Place tray in refrigerator to cool and harden.  Break popcorn apart into chunks and serve.

**Store left over in refrigerator.

Massaged Kale with Star Fruit, Mango and Roasted Calabaza Seeds

Check out this good lookin' lunch.

Half kale with star fruit salad and half roasted calabaza over fresh lettuce with some fresh organic goat feta from the St. Augustine Farmers Market.

I did my roasted calabaza again but this time I added apples too.  I also toasted the seeds for the kale salad.

YUM.

Do you watch the Food Network?  Have you heard of the new show Aarti Party?  One of her recipes is this massaged kale salad with mango but I added my own twist by adding star fruit, roasted calabaza seeds from my CSA squash and, for lunch, a few raisins too.

**Check out the vitamin A and vitamin C from the kale and mango in this recipe below.

Massaged Kale with Star Fruit, Mango and Roasted Calabaza Seeds

Altered from Aarti Sequeira's Massaged Kale Salad

**5 WW Pts Plus

Serves 4

Printable Recipe

Ingredients

1 bunch kale, washed, destemmed and chopped

1 star fruit, sliced

1 mango, peeled, seeded and sliced

Handful of toasted squash seeds

1 lemon, juiced

2 Tbsp olive oil

Coarse sea salt

Fresh ground pepper

1 Tbsp agave or honey

Directions

1. Add the kale, half of lemon juice, 1 Tbsp of oil and a bit of coarse sea salt to a large bowl. Massage the kale for about three minutes until starts to soften and wilt. Add the mango and star fruit then set aside while you make the dressing.

2. Pour the rest of the lemon juice, a nice amount of pepper, 1 Tbsp olive oil and honey into a smaller bowl.  Taste and adjust seasonings to taste.  Pour over the kale mixture, add toasted seeds and toss gently. 

Nutrition Info
4 Servings
Amount Per Serving
Calories 167.6
Total Fat 8.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.3 g
Cholesterol 0.0 mg
Sodium 640.3 mg
Potassium 498.5 mg
Total Carbohydrate 23.4 g
Dietary Fiber 5.0 g
Sugars 11.7 g
Protein 4.3 g


Vitamin A 450.7 %
Vitamin B-12 0.0 %
Vitamin B-6 15.0 %
Vitamin C 144.0 %
Vitamin D 0.0 %
Vitamin E 14.0 %
Calcium 12.5 %
Copper 16.9 %
Folate 7.6 %
Iron 9.3 %
Magnesium 11.0 %
Manganese 35.5 %
Niacin 5.7 %
Pantothenic Acid 1.8 %
Phosphorus 5.5 %
Riboflavin 8.6 %
Selenium 2.6 %
Thiamin 8.1 %
Zinc 5.2 %