Tuesday, November 29, 2016

Left over recipe #1 turkey stew

In order to make use of this recipe, start off with the carcass of the turkey from the previous recipe I used to make the turkey, 

Ingredients:

1/2 the main carcass (the part with most of the herbs rubbed on it)
- All the veggie stuffing left over.
- leg bones
- wing bones
- McLib's Southern Dumplings or other noodle/dumplings
- Crock Pot

There were just too many parts of the leftover carcass that I couldn't waste.  During prep, the turkey cavity was rubbed with a wonderful array of herbs: parsley, sage, rosemary, thyme, salt and some pepper.  It was also stuffed with plenty of onions, celery, carrots and oranges. I just couldn't throw it away.

I took the carcass, stripped of most of the giant chunks of meat.  I broke the carcass in half.  One half was used in this recipe.  The other half was put in the freezer.  If there doesn't seem to be a lot of herbs hanging on the bones, you might want to add a bit more to the soup.

I put several cups of water in a crock pot, loaded the pot with the carcass, including the leg bones and wings.  then I added all the stuffing veggies.

Near the end of the cooking I added some dumpling noodles (McLib's Southern Dumplings) with some extra water.

There are a few things to watch out. I used the wings so you can imagine the short quills that I found in the soup.  There were also a few small bones.  I tried to pick them all out, but I missed a few. So just be careful.

It was a great stew/soup.  The family loved it.


Sunday, November 27, 2016

Orange and Fennel Salad

We learned this recipe from an Italian friend of ours.  Pretty simple:

1) Fennel bulb
2) Orange slices
3) Olive oil
4) Salt and pepper to taste.

Just slice it up and mist together.  That's it!  And it's delicious.

Here's a recipe online that is similar.


Juicy Thanksgiving Turkey

I didn't waste a lot of time trying to find the perfect turkey recipe.  This was at the top of the search engine list.

I pretty much followed the recipe.  The only difference was the use of champagne. I didn't have any so I used a white, sweet wine.  The meat closer the stuffing absorbed some of the herb flavors.  Very nice.

My turkey was pretty big (as usual, it didn't look nearly so big at the grocery store!!)  and it took a but longer to cook.  We ended up eating about 9pm!  Good thing we were hungry.

As far as side dishes, we had the traditional sides.  Corn on the cob, green bean casserole and a fennel and orange salad.


Saturday, October 1, 2016

Vietnamese Pork Lettuce Wraps Recipe

Very good!  We used romain lettuce instead of the bib lettuce.  Other than that, I stuck to the recipe.

These sort of recipes are pretty easy to make.  But sometimes, there are many "parts" to the recipe.  Same with this recipe.  There are lots of little things you can add to enhance the flavor of the final serving.  And all well worth it.


Friday, July 1, 2016

Chicken with Apricots and Olives

I think I may have talked about this recipe before.  But good recipes are always worth repeating.
The cook book from which this book is from is found on Amazon here.

The author has come out with a new edition, but I don't know if it includes this particular recipe.

The recipe is pretty straightforward.  Just be forewarned you marinade overnight.

The person who highlights this recipe thought it was too sweet.  I am not sure how she got that.  Maybe she used too many apricots?  Our family loves the recipe.


Monday, May 16, 2016

Classic Chicken and Dumplings

I think my mom made the best chicken and dumplings in the world.  We scarfed them up whenever she made them.  This recipe is quite good.  However, there was one step I might try to skip next time I make it.  You're supposed to mix flour in with the broth to give it a nice creamy consistency. Probably, if you want a more brothy type stew, skip this step.

We didn't have any baking powder.  Only baking soda.  I thought the dumplings were quite tasty.


Vinegar Pie

I was always very intrigued by this.  Vinegar pie?  All I could think of was sour/bitter and...nothing else.   But the results were very surprising and tasty!

It turns out that vinegar pie is one of many pioneer recipes that was normally made when there was no more fruit.  All the dried fruit and preserves had been consumed and no new fruit had ripened on tress yet.  I found it mentioned in the Little House On The Prairie series of books.

What's fun is to make it for guests and call it a "fruit pie" without being specific.  Then when all is eaten, ask them what fruit was in the pie.  You will get puzzled looks and good guesses.  And then surprised looks when they find out there is no fruit in the pie at all!

The only issue I have with the pie is that it has no form.  It's sort of flat and thin.  I guess because there is no fruit, the pie doesn't look to have much substance.  I'd like to try it again and double the recipe.  I think that would help.

The recipe I used was pretty good.  However, the way it was all put together wasn't the best.  It's a simple recipe and I found the explanations a little overdone.






Chicken and Sausage Jambalaya

This turned out pretty good.

I pretty much followed the recipe.  I may have added more sausage than what it called for.  I didn't have any tomato sauce.  But I had lots of tomatoes.  So I added them instead.

For the creole spice we used the Tony Chachare's spice.  We didn't over do it and the flavor was good. I don't know if anyone else makes it.  Probably so.




Monday, April 18, 2016

CROCK POT CABBAGE AND HAM

This recipe turned out pretty good.  I mean, what could go wrong? Most of it's pretty basic. There is one difference in that celery seeds are included.

I had trouble getting it all to fit in our crock pot.  And I had even halved the recipe.  So, what I did was put the chicken broth, potatoes, onions and cabbage in first and let it cook for several hours. This caused the cabbage to shrink, making room for the other ingredients.

Also, I added precooked cubed smoked ham with lots of fresh ground black pepper. The pepper gave it a nice kick.



Monday, March 28, 2016

Moroccan Tagine of Lamb and Cabbage - Recipe for Cabbage Tagine

Yes, the Moroccan spiced leg of lamb was great! Now...what to do with the leftovers?  Make a tagine!

Since the meat was already cooked, it really shortens the time to make this recipe.  And since I live in the Deep South, things like preserved lemons just don't exist at all.  So, I just used regular lemons and extra lemon juice.

There was one goofed up line in the ingredients calling for "grated" tomatoes.  I just bought about 5 roma tomatoes and chopped them into pieces.

Also, since the lamb meat already was infused with the most of the Moroccan spices, I just sprinkled some additional spices on the herbs.

It didn't come out as lemony as I would have liked.  I think I should have grated the lemon peel.  I think that would have helped immensely.




Saturday, March 19, 2016

ZUCCHINI SPAGHETTI WITH PARSLEY, TUNA AND LEMON SPIRALIZER

This turned out to be a nice recipe.  I found it in Yummly, but Yummly is such a mess now, I had to finally find it through Bing.


Zucchini Spaghetti With Parsley, Tuna and Lemon


You use something called a "spiralizer".  The "As Seen On TV" brand is great.  It's what I have and does a fine job.  The recipe says to use a "D" blade, but I have no idea what that is.  So, I used a mixture of the thin and thick spiral.  The Pro unit only costs $20.  I really like the fact it's easy to clean.

I always use more parsley than the recipe calls for.  I hate it when the recipe calls for a couple of tablespoon....but you can't buy just two tablespoons of parsley.  Parsley comes in bunches.  LARGE bunches.
Veggetti® Pro Tabletop Spiral Vegetable Cutter

When cooking the spiralized zucchini, the volume shrinks quite a bit.   We used three medium sized zucchinis for a family of three.  It looks like a lot until you cook it.

I try not to overcook the threads so that it doesn't lose so much rigidity, keeping some of its body.

There was some residual liquid, possibly from the tuna.  I sopped it up with a few paper towels before serving.

Tuesday, March 1, 2016

Turkey and Quinoa Salad

This turned out to be a very nice recipe.  The only issue was the Quinoa.  I got it at the local Winn Dixie and it was quite pricey.   12 ounces of the stuff cost $9.  Yikes!

I pretty much followed the recipe.  However, I couldn't find any raw turkey of small enough quantities.  So, I purchased some precooked roasted turkey was was really awesome.

Cooking the quinoa wasn't difficult.  The instructions with the recipe did fine.



Friday, January 1, 2016

Communism is alive and well in Dresden

Now mind you, this has happened several times.  Everytime I ask someone who grew up in the old East Germany what it was like to live there before the Mauer (wall) came down, everyone of them to a person says this first:

everyone had a job.

Now mind you, I then always want to be snarky and ask "but was it work?" but I am normally a polite person, so I don't.

So, I wasn't surprised to see the Communist Party advertising in Dresden.  They were there in 2005, so why not 2015?


I recall back in 2005/6 a woman stopping by their recruitment booth, castigating the Communists, giving them the what-for.

What is in stark contrast to East Germany, just south of Dresden in Prague, Czech Republic, they have a museum that lays out all the atrocities of Communism.  I still remember the posters around the city advertising the museum.  They showed a petrushka doll with sharp jagged teeth.

This is a photo from Wikipedia.  All my photos are in storage right now.


And here is a youtube video of some advertising in Prague.  The last line is priceless:


Dresden Christmas Market

The Weihnachtsmarkt is Dresden is the best one.  Not too big. Not too small.  They try to keep it low tech.  And the food and Gl├╝hweine are wonderful.

I imagine if I looked I would find the origin of what Dresden calls the Weihnachtsmarkt, the term used everywhere else.  They call it the Striezelmarkt.


There are a number of booths where people sell all sorts of food and handicrafts.  The one I always like to take a photo of is the lace.