Turkey Soup

From food network

1 video | Next-Day Turkey Soup (02:49)

Yield:6 to 8 servings

Level:Easy

Ingredients
8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage


Mashed Potato Polpetti (Patties):
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Directions
Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.

Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.

Read more at: http://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe.html?oc=linkback

Turkey Holiday Rub

From    http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html


The turkey came out very tender and moist and didn't need gravy, but we did use the drippings for a little extra moisture.  Turkey 2014 was a redbreast from Nick's Organic Farm, which is notable for having breasts and legs in better proportion than most, so white meat doesn't get dried out.

Used fresh herbs - per Martha Stewart, the adjustment would be 3:1 for fresh vs. dried herbs since the flavor in dried is more concentrated.  I also added a little fresh oregano.  The rub did not stick to the upper inside of the turkey.  Overall, very good - would use again.


Yield:12 to 14 servings
Level:Easy

Ingredients

Holiday Rub:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder

Turkey:
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
for stock)
Salt and freshly ground black pepper
2 tablespoons olive oil

Gravy:
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Directions:

1) Preheat the oven to 325 degrees F.

2) Mix all of the dry rub ingredients in a small bowl.

3) Put the turkey on a rack in a roasting pan.

4) Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.

5) Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.

6) Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

7) Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

8) Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Recipe courtesy The Neelys

CATEGORIES: Turkey Roasting Thanksgiving View All


Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html?oc=linkback

Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts

This appetizer is particularly perfect for those who say, "I don't cook."  You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and is easily eaten as finger food.

Ingredients:

1/2 cup pine nuts
4 oz soft goat cheese at room temperature
1 Tbsp heavy cream
Salt and freshly ground pepper
20 medium/large basil leaves
1 medium or 5 Campari tomatoes, finely chopped - use only the outer layer to avoid the seeds

Directions:

1) On a dry toaster oven tray, toast the nuts at 350 degrees, shaking the pain and removing as soon as they start to get slightly darker, about 3 minutes.

2) In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.

3) Put about a teaspoon of the cheese on each basil leaf, and spread with the back of a spoon.  Sprinkle with the pine nuts, pressing them into the cheese.  Scatter the chopped tomato on top.

Spicy Whole Roasted Cauliflower

from purewow website

Erin McDowell

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Can serve as appetizer by cutting off small florets so there's a lot of tasty topping per piece.

I needed to leave it in the oven for over 40 minutes until I could slide a knife easily into the head of cauliflower, because I wanted the inside to be cooked through.

A PureWow Original Recipe
MAKES 6 SERVINGS START TO FINISH: 1 HOUR
INGREDIENTS
1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced (comes out to 2 Tbsp lime juice for one small lime)

2 tablespoons chile powder (used 1 Tbsp, which was more than enough for me)

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder  (I used 'sweet curry' from Penzey's that doesn't have chili powder)

2 teaspoons kosher salt

1 teaspoon black pepper

DIRECTIONS
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.



Read more: Spicy Whole Roasted Cauliflower | Recipes - PureWow
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Cauliflower Steaks with Pine Nut Dressing

This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.  The author is friend of the blogger at:
www.familyfreshcooking.com
 
Rating: 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 to 4 servings

Ingredients

2 large heads of Cauliflower (if you can get the colored varieties thats great!)
1 tablespoon Kosher Salt
1/4 cup Toasted Pine Nuts
1/8 cup Golden Raisins
1/4 cup finely chopped Parsley Leaves
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh Lemon Juice
Salt & freshly ground Black Pepper to taste
2 tablespoons unsalted Butter

Method
Pre heat oven to 350 degrees F with the rack in the middle.

With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.

Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.

Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.

In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.

To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.

Toasted Pine Nuts
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.

Carrot Hummus

Carrot Hummus
   
Carrot Hummus
Deb Lindsey for The Washington Post; tableware from Crate and Barrel

WEEKNIGHT VEGETARIAN JUN 5, 2013

So good you may have a difficult time transferring it from food processor to bowl without making a serious dent in it. Serve with crudités (goes better with celery than with cucumber), flat breads or pita and salad greens, or as part of a meze-style spread. Drizzling it to coat lightly with oil before serving will prevent it from discoloring.

Make Ahead: The hummus can be refrigerated for 5 days.

SERVINGS:

Tested size: 6-8 servings; makes 1 3/4 cups (less)

Ingredients:

1 teaspoon cumin seed
1 teaspoon coriander seed
4 tablespoons olive or canola oil, plus more for drizzling (consider using less)
1 teaspoon honey
1 pound carrots, trimmed and well scrubbed
3 large unpeeled cloves garlic, smashed
Flaky sea salt
Freshly ground black pepper
Juice of 1/2 lemon
Juice of 1 orange
3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.

Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.

Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.

Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.

Adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013).

Tested by Joe Yonan.

Italian Vegetable Soup with Cannellini Beans

It's getting to be that time when most leaves are covering the ground, not the tree branches, and the evenings and mornings are getting quite cold.  My thoughts of dinner always revolve around getting into comfy sweats and having a good hot meal.  This is perfect to make a double recipe on a Sunday spent at home, saving leftovers for during the week.

This soup, adapted from Canyon Ranch's Nourish: Indulgently Healthy Cuisine, has many ingredients, but they are added at different times.  Once you get the pot going, you can prepare the rest as it cooks.  Note that there are very few steps in the directions!  The soup tastes relatively bland until the last step.  Adding vinegar is a good trick with many vegetable or lentil soups, even if you start out with canned soups - it gives them a little kick without being too spicy.

I was interested in experimenting with fennel, then came across this recipe, so I gave it a try.  I do like the taste and scent of fennel, so next I'll try roasting it, as I do with all my other veggies these days.  With all the other leftover vegetables, I'll probably stir-fry or roast them later in the week.

The beans add protein, making this close to a one-pot meal.

Ingredients:

2 tsp extra virgin olive oil
1/2 cup diced yellow onions
1/4 cup diced fennel
1/4 diced celery
1/4 cup sliced carrots

1 cup unpeeled, diced tomatoes

1/2 cup diced zucchini
1/2 cup diced yellow squash

3 1/2 cups vegetable stock
1/2 tsp minced fresh oregano
1/2 tsp minced fresh thyme
1 tsp minced fresh parsley
1 small bay leaf

2 cups chiffonade of spinach
1 cup cooked or canned cannelloni beans, rinsed
1 Tbsp red wine vinegar
1 Tbsp freshly grated Parmesan
3/4 tsp sea salt
1/8 tsp freshly ground black pepper


Directions:

1) Heat the olive oil in a large saucepan over medium heat.  Saute the onions, fennel, celery and carrots until the onions are translucent.

2) Add the tomatoes and cook for 5 minutes.  Add the zucchini and yellow squash and cook for 5 more minutes.

3) Add the vegetable stock, oregano, thyme, parsley and bay leaf and simmer for 1 hour

4) Add the spinach, cannelloni beans, vinegar, Parmesan, salt and pepper and mix well.  Remove and discard the bay leaf.

Parsnip Carrot Purée

From Nourish - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

This can be used instead of mashed potatoes, and is rich in vitamins A and C and anti-oxidants.

Ingredients:

3/4 cup parsnips (about 3 medium), peeled
3/4 cup carrots (about 3 medium), peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions (or onion rinsed in water)
1 tsp sea salt
1 Tbsp evaporated cane juice (or white sugar)

Directions:

1) Bring 2 quarts of water to boil in a large saucepan

2) Chop the parsnips and carrots into 1-inch cubes.  Place in the boiling water and cook until soft, about 10 minutes.  Drain.

3) Place the vegetables in a blender and add the butter, scallions, salt and cane juice.  Puree until smooth.

Makes eight 1/3 cup servings (or 4-6 real servings)
For smaller servings:  85 calories, 12 g carbs, 4 g fat, 10 mg cholesterol, 1 g protein, 342 mg sodium, 3 g fiber.