Turkey Soup – in the crockpot

Thanksgiving has not even been cooked and eaten, but I am already recieving plenty of emails regarding the leftover bird….

Well, I LOVE leftover turkey, so I have a few recipes I will be sharing here over the next few days. I hope you find one that will tickle your taste buds. 🙂

Turkey Soup- in the crockpot

This soup is great for working families… it cooks while you are away and makes the house smell delicious. Who doesn’t like to come home to a pot full of homemade soup ?! It also freezes well.

4 cups turkey or chicken broth OR 6 cups if omitting tomatoes

2 to 4 slices cooked bacon** Optional

diced 2 cans diced tomatoes, undrained (14.5 ounces each) ** Optional

1/2 cup diced carrots

1/2 cup sliced or diced celery

1/2 cup chopped onion

1/4 cup rice – I tend to prefer brown rice in this, but white works great too

1/2 tsp. sea salt or less if using purchased broth

1/2 cup frozen corn kernels** Optional

1 to 2 cups diced cooked turkey

In a crock pot or slow cooker (I have a 6qt), combine turkey broth with Optionals plus carrots, celery, onion, rice, and salt. Cover and cook on low for 6 to 7 hours; or start on high for an hour and cook on low for 4-5 hours. Add optional corn kernels and turkey; cover and cook an additional 45 minutes to 1 hour.

YUM YUM!

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Yogurt from Non-fat Dry Milk (Powdered Milk)

A beloved friend of mine wondered if we could make yogurt from Powdered Milk… the answer is simply YES!!!
I thought it would be fun to post a few different ways to make it if you don’t happen to have one of these amazingly inexpensive do-dads.
The first try was to make it in the crockpot, yep, you heard me right, the CROCKPOT!!

Now if you have Regular Milk and not powdered, I would definitely recommend visiting Stephanie at Crockpot 365 and using her delicious yogurt recipe. She Rocks! She and I should be the bestest friends ever, just by default because we both LOVE our crockpots.

Anyway, Here are the ingredients, you can find the instructions and my timeline at Healthyfishies:

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)

1 additional Cup Dry Milk

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

1 6qt. Crockpot

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The second trial was to use the oven (if your oven has a 100 degree setting it is perfect! If using a gas oven, the pilot light alone might be at that magic yogurt making temp of 90-110 degrees, while some electic ovens have a light inside the oven….if you switch out the bulb for a 40watt bulb and leave the light on, it should be in that perfect temp range as well. Simply test your oven with a thermometer before making your yogurt.)

You can use the same ingredients as the crockpot recipe, minus the crockpot of course and substituting it for a 2-4qt saucepan or stockpot. Please do try to use a stainless or even cast iron pan and not an aluminum or “non-stick” brand of pan/pot. After the milk is heated, you could even use the crockpot insert as a container. *smile*

You can find the instructions for this method of yogurt making at Healthyfishies.

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Vegetable Gumbo with or without Chicken ;)

Mmmmm, Mmmmm, Mmmmmm Good!

The latest recipe I made from Mary Frances’ Gluten Free Cooking School was a hit with the entire family! This Yummy soup is full of tasty veggies and was absolutely dee-lish…best part, not too spicy.

I found this little tidbit HERE and quickly fell in love with it’s simplicity and adaptability ~ one of us doesn’t like diced tomatoes so I simply substituted the diced tomatoes with Tomato puree and it was a SMASH! I must also admit that I only made a 1/2 of Mary Frances’ recipe, next time (and there will be a next time) I will make a full batch and freeze as she recommends — yes, we like it THAT well!

Here is what I made from Mary Frances’ recipe:

1 med onion diced

2 cloves garlic chopped

Sauteed in 2 T. olive oil

32 oz Swanson Organic Vegetable Broth

8 oz frozen Okra

16 oz frozen mix veggies – I used a handful frozen green beans and 2 handfuls frozen peas/carrots mix.

leftover chicken from 2 nights before diced = about 2 split chicken breast

1/2 ~ 28oz can of Full Circle Organic Tomato Puree

1/4 teas thyme

couple pinches dried sage

salt and pepper added at the table

Mmmm Mmmmm goodness!!

You can find this recipe and more at Healthyfishies.com

Chicken or Not Soup and Biscuits – gluten free, dairy free, soy free, vegan, vegetarian, nut free, egg free, corn free

To continue on our week of indulging and experimenting with Mary Frances’ “Gluten Free Cooking School” Recipes. For today’s update, I indulged my bread craving monster upon some real beauties! I absolutely loved buttermilk baking powder drop biscuits in my previous life. Oh for the love of tender flaky goodness smothered in butter *swoon*.

But wait, what do my eyes see before me ? Could it be? Oh my heart be still…My long lost love staring back at me! Beckoning me to come closer, to take that step, to “taste and see” that they indeed were good. My thoughts quickly raced to remember the feel of these tender morsels, the texture, they way they would soak up the butter or sauces. The way the top baked to a pefect crust while the inside was tender and moist. Mmmm, I remembered fondly the days of biscuits and gravy! Oh MYlanta! I just have to have them! My heart began to pitter pat as I scanned the words before me. “yes! yes! yes!” I exclaimed, “I can make these!” And so began my love affair with Mary Frances Biscuits. Mary Frances has two recipes Love, for these beautiful biscuits One contains soy flour and the other does not and these are the Light and Fluffy Variety. 😀 TASTE AND SEE BELOVED, THESE ARE GOOD!

GF baking powder biscuits 001!

Chicken or not Soup

I laugh at this recipe because it is so flexible I wonder how anyone can even call it a recipe.

6 cups broth (vegetable for the vegetarians, chicken for the rest of you, beef might do fine as well)

2 cloves garlic diced – or garlic powder for those who are out of fresh

1 medium onion diced – or again powder works

salt and pepper to taste–  I use sea salt and fresh ground, but whatever works for you is awesome.

Add in any of the optionals listed below.

Toss in a 1/2 cup of brown rice and simmer for about an hour or until the rice is to the doneness you prefer … stir every so often, add water if necessary.

Serve hot with Mary Frances Biscuits!

ALL the items listed below are completely optional

1c. diced chicken or turkey or whatever you have

2 nice carrots – cut into slices or diced

2 stalks celery

bay leaf

parsley

rosemary

red pepper – or red pepper flakes

green pepper

snap peas

peas

green beans

corn

any frozen bags of veggies

okra- smoosh after a bit

any kind of tomatoes

any ready to go beans- presoaked or canned, frozen

lentils

split peas

Thank you once again Mary Frances!!
You can find more at <a href=http://www.healthyfishies.com

tator tot hotdish casserole – Gluten free, dairy free, casein free, egg free, soy free

This week I thought it would be fun to post about some of the recipes I have made and loved from my favorite blogs . This week I swam around the Gluten Free Cooking School – A LOT! Mary Frances is very wonderful about blogging not only Gluten Free, but Casein (dairy) free as well. She also has some amazing comparison stories and techniques as well. So, check out her blog sometime, you will NOT regret it!

Yesterday we made herbed bread, today we are sharing a gluten free Tator Tot Hotdish!! Thanks Mary Frances for your innovative cooking. 🙂 My Family did not even notice the difference. My husband was actually very surprised when I scooped myself a serving right along with the rest of the family *blush* I have not had Tator Tot Hotdish for years and I must admit, it was deeelish!~

tator tot hotdish - gluten free!

(sorry I did not arrange my tots very nicely, but we were hungry -LOL)

Tator Tot Hotdish for everyone!

1 lb. happy locally raised grass fed ground beef

3 c. tator tots

1 Recipe from Mary Frances’ How To Make Cream Mushroom Soup

(I did use her tips on making this same recipe Dairy Free found HERE! )

1/2 diced onion

1 T. olive oil

(optional) 2 c greenbeans

First, I popped the Gluten Free Tator Tots in the oven for about 20 minutes until they were nicely done.

While they were baking, I began making the roux as Mary Frances described and I followed her directions for making the Dairy Free Mushroom soup. I did let the finished soup simmer and reduce to a thicker soup while I prepared the ground beef.

In a skillet, add 1 T. olive oil and the onions until nicely tender, then add your ground beef. Brown off until beef is no longer pink and drain.

In a casserole dish… place 1 layer tots, followed by ground beef, optional green beans, pour the soup over top and add one more layer of tots. I say green beans are optional as I like mine uncreamed on the side – heh.

Pop into 325 degree oven for about 30 minutes.

You can find more information at HEALTHYFISHIES

Gentle Lentil Soup – Gluten free, dairy free, nut free, egg free, vegan, corn free LOL

It is soup time!!!

This soup is SO flexible– I call it Gentle Lentil as it is easy on the system and stress free! LOL

Not only stress free, but gluten free, egg free, dairy free, nut free, corn free, soy free and it is also easy to make Vegan! Smile woot woot! Best Part- it is a wonderful source of protein!

The other night we made a local happy grass raised ham for dinner and being the type who loves leftovers and soup – this little quick and easy soup is one of my Healthyfishies Favorites!!

Gentle Lentil Soup

16 oz. Green Lentils – or red – 2 cups, rinsed, cleaned and drained

1 garlic clove, peeled and finely minced or pressed
1 med. onion finely chopped
2 stalks celery or like my sister says 2 sticks of celery, diced or sliced small

3 carrots sliced into 1/2 inch pieces
8 to 10 cups water or broth – since we had a nice local grass fed happy ham a few nights before we used the stock from it plus 1 T. chicken base (gluten free), but you can use chicken broth, veggie broth or whatever you have on hand.

salt and pepper to taste

Add None, Any or All of the options (listed below) if you wish. Be creative!

Toss items into a nice stock pot, bring to a boil and simmer lovingly for an hour to an hour and a half. Stir ever so often, taste and enjoy!!

Spice and Herb Options

2 bay leafs (remove before serving)
1 T finely chopped parsley
1 tsp. thyme
1 tsp. oregano

Vegetable Options

potatoes
zucchini
corn
peas
mushrooms
bell peppers
green beans
tomatoes

Egg Drop Soup gluten free, dairy free

Egg Drop Soup

A few nights ago around dinner time, the inner struggle began. Yes, you know the one…”what can I make that is warm, good, simple, easy yet delicious and FAST?” My tummy wanted a good but not heavy dinner and yet it wanted to be filled.

“Maybe a soup,” says the ex-chef.

“Sure, but I have nothing out or prepared for a soup darlin’ ” says I.

“oh.” Says the ex-chef as he walks away. Gosh, how I love him. 😉

After debating for a while and wasting even more time thinking and drawing a complete blank. A taste came to mind. Mmmmm egg drop soup.

Mind you this is something I have never attempted on my own before, so I was excited. But, if it flopped…what would be the backup plan for dinner? I had no time to waste and promptly popped 6 cups of water onto the stove to boil.

This is so yummy, simple and yet elegant all at the same time. I hope that you will give it a try. There are a lot of optionals in the soup so you can experiment to find what makes you happy 🙂

egg drop soup2!

Egg Drop Soup

6 cups of water flavored with gluten free bullion or 6 cups chicken stock (broth)

1/2 teas. finely minced garlic (optional)

2 Green Onions – round sliced with stems or minced if you desire (optional)

1 Tablespoon Braggs Liquid Amino’s (naturally gluten free) or soy sauce

1/2 teas. grated ginger (optional)

1 teas. sesame oil (optional)

1-2 Tablespoons Cornstarch

1 egg slightly beaten, but not foamy or bubbly

pinch of brown sugar

Bring chicken broth, garlic, ginger and onion to a boil. I let mine boil a good 5 minutes. Then turn down to simmer and add liquid aminos/soy sauce, sesame oil until fairly well incorporated.  Add the pinch and only a pinch of brown sugar. Taste. Season if need be. I dont add pepper, but leave it to the diner.

Thicken the soup by taking your cornstarch and adding water to make a thick slurry. Pour gently into soup while whisking to avoid lumps. Thinner than a gravy and just slightly to cover the spoon when dipped in. Let simmer while you prepare your egg.

Slightly beat egg until mixed well, but not bubbly or foamy. When finished, turn off the heat and slowly stir the pot in a clockwise direction …very slowly. Then pour your egg mix through the tines of a fork into the soup so that it feathers or shreds and does not clump.

After egg has been added. Let sit a few moments and serve.

Bon Apetit!

You can find this recipe and more at Healthyfishies