Creamed Orange Veggie Soup made with Homemade Chicken Stock!

     We have been incorporating more REAL food into our diet this past year, and we are healthier and thinner because of it! If you would like to learn more about real food, I suggest getting the cookbook Nourishing Traditions, it is more than just a cookbook, it has loads of information on nutrition. One of the most informative chapters of the book is the one on bone broths. Broth is a wonderfully healing food, good for aiding in the absorption of minerals and protein, as well as helping to heal your insides and protect against bad "bugs" and colds. Its also a thrifty food, as its made for virtually free, since its made with things usually thrown out, so its a win win!
     To make my bone broth I save the all the bones and carcasses from when I roast chicken and chicken pieces and freeze them. When I am ready to make the stock I toss them in my crock pot and cover with lots of water. If I can find them, I add chicken feet. Now, I know, chicken feet are not something a squeamish cook can handle easily, but I promise you, they make an ordinary stock extraordinary! They boost the gelatin content too, and gelatin, my friends, is why broth is so good for you! If you like, you can add an onion, a couple carrots, a bay leaf or two, some celery leaves and a few peppercorns, these add more flavor to the broth and bring it up to the same level as soup, but they aren't necessary, as plain broth is still very good and great for using in recipes for soups, stews and gravy! I never add salt to my stock, I salt it as I make the recipe, that way I don't need to worry about the evaporation creating an over salted end product.
     So, once everything is in the crock pot, turn it on high until it comes to a simmer then switch to low and cook at least 12 hours, I let mine go for 24, to leach every last drop of goodness from the bones! When done, turn off and let cool a little, then strain through a cloth.

     After you have strained it, you should have a nice rich broth, if its not clear like store bought, don't worry, I find that the flavor of an opaque broth is much deeper and richer!

I usually get almost a gallon of stock from one chicken carcass and a pound or so of the feet. If you don't want to use the feet, save your bones and use two carcasses instead. Oh, and I have one of the big crock pots, I think its an 8 to 10 quart one, so I can make a good sized batch at one time! If yours is smaller, no problem, just use one carcass and your broth will be more concentrated, you can use it as is, or add water to it. Broth is not a fussy food, so try not and over think it!
     I try and make a batch every week or two, and use it up by making soups, stews, gravy, and chili. I seriously believe in the power of good homemade stock to boost the immune system, as we are rarely sick! I invented a new soup the other night, and it came out SO good I just had to share it with you!

      I took a buttercup squash, two large carrots, a sweet potato (not shown) and two cloves of garlic and tossed them in a large soup pot.

     I then added enough stock to cover them and then a little extra. I simmered until the veg were all super soft, then let cool a bit. Since I don't have an immersion blender I put the whole lot through my beloved ninja blender, and ended up with a rich, smooth, creamy soup. I put it back in the pot, and seasoned with sea salt, turmeric (a VERY potent healing spice, google it and find out it's numerous benefits, and anti-cancer properties!) cumin (another healing spice) and curry powder to taste. In the end, the results were bloomin' fantastic!

    
The husband agreed! Upon tasting, he told me I had better write this invention down!

     This batch made about 10 mug sized servings, perfect combined with some hearty sandwiches! (we shared the sandwiches, I didn't eat them ALL by myself!) I stuck half the batch in the freezer, ready to reheat for an easy weeknight dinner. Very good, and VERY good for you, you can't ask for more than that! Enjoy:)

Chicken Pot Pie with All Butter Crust

    In a pie plate place cold, leftover chicken, add a cup or so of gravy, or make some up quickly with butter, flour and milk. Add your choice of cooked veggies. Leftover veg work great if you have them, I used an "Italian" frozen mix with Lima, broccoli, zucchini and carrots. Stir, season, cover with crust,
   
    This is for a top crust only, double if you want a two crust pie!

    In your food processor add 1/2 cup cold lightly salted butter,
    add a cup and a couple extra tablespoons worth of plain flour,
    also a pinch of salt and one sugar. (to aid browning)
    Blitz a few times until its crumbly,
    add ice cold water a tablespoon at a time until the mixture starts pulling together,
    it should be "clumpy" but not soggy, about 3-4 Tablespoons worth.

    Scrape out the dough and squish together, roll out on a generously floured surface. Cover pie, tuck in, crimp edges, cut vents, bake at 400' for about 30-4o min if veg are not frozen, more if they are. When the gravy bubbles out of the vents, it is done!
    YUM! The crust is a buttery, savory, crispy treat. Just like shortbread, just not sweet! Enjoy!

   

Leftovers: Bean "Burgers"

     On Monday, I decided that to go with our salad (we have been having large salads on Sundays or Mondays, as we only shop at farm stands once a week, and the greens are best within the first 48hrs) I would use the leftover refried beans to make bean "burger". They came out WONDERFUL! Veggie burgers are a favorite around here, but I do not buy them pre made, we avoid soy as much as possible and its hard to find that type of "meat substitute" without it. Try making your own sometime, there are plenty of great recipies to be found online! Or be like me and just experiment:)
     Here's what I did:  I Peeled three small carrots and tossed them into my food processor, added 1/4 of an onion and 1/2 of a green pepper and zipped them through until they were minced pretty fine.

To them I added an egg, a few handfuls of rolled oats and what was left of the refried beans, and some salt, then zipped again. It was a little wet, so I added a little more oats and a homemade bread roll, that made the mixture less of a batter and more of a "dough", which is what I wanted.

I then let the mixture sit for a few minutes while I washed the greens, to give the oats a time to absorb any excess moisture from the veg.

I divided the mixture into four patties on a foil lined baking sheet that was generously oiled with EVOO. I then gently basted the top with some more oil, to encourage browning. I popped them in the oven at 375' for about 20 min, until they had firmed up, I flipped them over and baked for about 10 min more.

       You can serve these on a bun with the sauce of your choice and some nice sharp cheddar, or, "meatloaf" style like I did. My Husband loved these, and made me promise to make them again! The oats gave them a nice texture while the green pepper added a nice aromatice flavor.
      Sorry I didn't give exact amounts, but this is how I cook most of the time, I just make things up as I go along. I have come up with some of our best meals that way! So don't be afraid to put your own spin on things and be creative!

Frijoles Refritos,,,, yum yum!

     Refried Beans! A yummy and nutritious food. It can be expensive to buy them ready made though,  with the ever increasing rise in food prices, especially canned food. Around these parts a can of refried beans can cost up to $2!!! I think that's a bit outrageous, considering how inexpensive the ingredients are. I tried over and over to make them at home, and they never tasted quite right,,,, until I looked in one of my vintage 70's cookbooks and found the simplest, and most delicious refried bean recipe yet! After all, this shouldn't be complicated, that's one of the things I love most about Mexican food, its fresh and flavorful simplicity!
      So, if you want something that "hits the spot", then try making some Frijoles Refritos, you (and your family) wont be sorry!

     Now hows this for easy, you don't even have to soak the beans!
    
     1lb bag of pintos, picked over and rinsed
     6c water
       Put the beans and the water in a medium to large sauce pan and bring to boil, reduce heat and simmer for 2 +1/2 to 3 hours, until the beans are very tender. (to test, cool a bean then place on your tongue, if you can "mash" it against the roof of your mouth they are ready) During the cooking time, if the beans start to dry out add just a tad bit of water, but not to much, I don't like to drain them after cooking, no sense losing any minerals!

    
     Now let them cool for a while, just set them on the back of the stove and get on with your other chores or cooking, maybe even try your hand at making your own flout tortilla's!
     After they have cooled, if you like extra creamy beans like I do, place the beans and their liquid in a food processor, and season to your taste. Purist's can put in only a teaspoon or two of minced garlic and a couple of teaspoons of salt. I like to add a tablespoon or so of chili powder, a liberal sprinkling of garlic powder and salt. Its totally up to you and your taste buds! Now after they have gone for a nice long wizz through the processor with the spices, you can either "re-fry" them immediately, or put them in a covered dish and store in the fridge for quick lunches and snacks. I havent tried freezing them, but I'm sure they would freeze well in a covered plastic container. We use them up within a few days, we are both bean lovers!

     I know, I know, not the most appetizing looking of foods, but my oh my! they are so goooood! Not to mention, they are great way to slip meatless meals into your week. Beans are a good source of fat free protein, and also have a ton of fiber and some minerals to boot. I do not add fat to my beans, as I can't tell the difference in flavor, so I save my "fat" calories for something else. These are rich and creamy without any added fat anyway, so be sure to try them before adding the tradition 1/4 cup of lard or butter.

     Bean and cheese burritos make a great late-night dinner or snack for hungry Hubby, and they are very quick and easy to make. Just slap a couple big spoons of beans onto the center of a tortilla, top with cheese and bake at 350' for 10 min, flip and bake 5 more min, serve as is or with sour cream and salsa, YUM!
     Enjoy!
    

Goodwill treasures

     I just love Goodwill stores. I love looking through the old dishes. pictures, knick-knacks, and odds and ends. I once in a great while find clothes that both fit me, and are my style,,,, but not very often. Good thing I like treasure hunting though! Thrift stores are ripe pickins' if you like to decorate with vintage flair like I do. In fact most of our apartment is decorated with stuff from them, with occasional finds from antique stores.
     I am pretty *durn* excited about this weeks finds! Without further ado, I'll show them to you:)
                                                

     A vintage lamp that not only has roses on it (have I mentioned that roses are my *thing*?)!!!!,,, but is also the same kind my grandmother had in her bedroom and dining room. I just LOVE it!

     I found a bunch of patterns for $.99ea, Some I'll have to size up to fit me, but hey, its worth the extra work, I have been wanting to learn how to make pleated skirts for a while now, this vintage pattern will be put to good use very soon. I see some tweedy, woolly, winter skirts being made this coming fall,,,

     And this little guy, who actually came from an antique shop, not a thrift store, but I have been waiting for a "treasure" post to put him in. Isn't he sweet? He says "made in Japan" on the back and has string connecting his arms and legs. I have no idea how old he is, but I am guessing at least 50. I'll have to knit him a tiny blanket, and maybe make him a little nappy, he's just too naked:)
     Anyway, I hope you have enjoyed my latest finds, and can't wait to go treasure hunting again soon! Happy hunting my friends!

I love fresh and FREE food!

     My husband came home last night with a big bag of garden fresh English peas.

A friends of his at work grew a bunch this year, and was kind enough to share with us. What a treat! Fresh peas are a bit expensive to buy, as you end up throwing away half of your money, but they are REALLY yummy.
     I ended up making a chilled pea soup out of them. It was soooo easy. Just a minced onion or a shallot if you have it, sauteed with a little EVOO or butter and a clove or two of minced garlic. Toss in a couple of cups of fresh peas (or frozen) and cover with chicken broth, stock, or even water. Simmer until the peas are nice and tender then let cool. Zip through a blender or processor for at least a minute until creamy and smooth, chill and serve with a dollop of sour cream, YUMMO
     Ps,,, you would have snickered if you could have seen how I took that picture,,,, with NO HANDS, lol,,,,, I'm not telling!

Frugal Cooking, what to do with 20lbs of Turkey!

     I don't know about you, but I like to buy meat when its on sale. We just can't afford  it otherwise! At Thanksgiving every year, when turkeys go on sale at a loss (which was harder to find this past year, and might not happen at all next year!) we always buy two turkeys. One for Christmas, and one to keep in the freezer for later. Well, its later! Winter is almost over, and spring is in the air. Pretty soon it will be too hot to be roasting ANYTHING for five hours in the oven, so I though I would cook up the massive 20lb bird, freeing up some much missed freezer space and making future meals a snap.

I let him defrost for a week in my fridge, best do this in the roasting pan, or you WILL have a mess on your hands!

@  $.49 a lb, you can't go wrong.

     I roasted the bird at 325', plain (unseasoned) unstuffed and untrussed for about five hours, until the meat thermometers little arrow pointed to poultry. I covered it with foil for the first 3 -1/2 to 4 hours, then uncovered for the rest of the roasting so it would golden up. This isn't necessary though, unless your planning on serving the bird right away, because your just going to pull it to bits anyway. I let it rest and cool about 30 min, then removed all the meat from the carcass.

     I then put all the bones into the crock pot with a sliced onion and some wrinkled carrots from the root veg drawer in the bottom of the fridge. Throw in some celery too, especially the tops, if you have some. I didnt, but no bother, I can add some to any soup I make with the stock later on. Also, celery seed is a great (and cheep) way of adding celery flavor when no fresh celery is on hand. You can also add any number of herbs, I like bay and rosemary and parsley. I didn't add them this time though, as I wanted to keep it simple so I could use this stock in multiple ways.
    Add water to cover and set on high, and then I (literally) forgot about it for about 10 hours.

     I'm glad I forgot about it, as I now have some of the richest turkey stock I have ever made! I don't put skin into my stock, in fact, skin and globs of fatty gristle are the only parts of the bird I discard outright. The rest I use! I had a LOT of pan juices left in the roasting pan. I poured them through a fine sieve into a clear jug and popped it into the fridge to separate and firm up. Once its cool you will have a layer of creamy fat and a jelly layer of protein rich broth. I scooped off and saved the layer of fat to use for making rue balls for future gravies and white sauces, (mix equal parts *1c+1c* of fat and flour together, then freeze in ice cube tray, convenient ready to go gravy and sauce starter!) I am also going to try freezing this fat in ice cube trays, and using the cubes instead of marge or butter for sauteing veg and other things. Its funny, how our culture shuns natural fats, and does everything they can to avoid and discard them, then buys tons and tons of highly processed (and highly unhealthy) fats like margarine and vegetable shortening. Our great grandmothers would have told us its foolish to throw away "free" fat then go and pay for some other kind of fat!
     Now, by the time you have the stock started your plate of meat should have cooled enough to start further processing. I go through, pull off skin and slimy membranes, and weed out the rest of the bones (adding them to the pot) then I separate the white meat from the dark and bag in sandwich baggies, then wrap in foil and mark the outside with W Turkey of D Turkey accordingly.

     I wraped up nine packages of about one pound each boneless -ready to go into a recipe- meat. I also got a little more then 4c pan juices (shown before cooled and separated) and about 5 quarts of rich stock, not to mention about a cup or so of nice turkey drippings. I can make at LEAST a dozen meals from the meat, with about four servings each meal. Not too shabby for less than $10 and an afternoon of easy work! Not to mention a home that smelled like Christmas all day!
     Meal Ideas;
       turkey enchiladas
       creamed turkey over noodles
       turkey curry (many variations of this!)
       turkey salad sandwiches
       pulled BBQ turkey sandwiches
       turkey and ham (or bacon) casserole
       turkey pot pie
       turkey shepherds pie
       turkey Alfredo
       turkey and stuffing *cakes*
       cream of turkey soup
       turkey a la king on biscuits
     and many, many more. Turkey is interchangeable in any recipe that calls for chicken, and even in some that call for canned tuna, so get creative! Don't let small household size put you off getting the biggest bird you can find, once cooked you can freeze the meat in manageable sized packages like I have done, OR, if your mare ambitious you can even make yourself up a dozen meals to pop in your freazer, ready to reheat any time you want a quick dinner:) Use your imagination!
 Now I am signing off, I'm going to go turn some of that lovely stock into some turkey and dumpling soup to fight off this dratted cold! Enjoy the rest of your Sunday:)