Turkey Noodle Soup

Have leftover turkey you need to use up?  Here's a great recipe!

Ingredients for the noodles:

1 1/2 cup flour
1/4 tsp salt
3 T butter (cold)
1 egg, beaten
1/4 cup water (cold)

Ingredients for the soup:

6 cups turkey stock (Make your own!)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup chopped onion
1/4-1/2 tsp freshly ground pepper
2-3 cups chopped cooked turkey (according to how much you want)
1/4 cup water
1/4 cup flour

Mix flour, salt, and butter together until blended.  Add the egg and water and mix until combined.  Divide the dough into fourths, roll out on a floured surface, and cut into 1/4 inch noodles with a sharp knife.  (I have a pasta machine, which is really nice for this recipe!)  Lay the noodles on a cheese cloth and allow to dry for at least 20 minutes while you complete the next step.

Bring turkey stock to a boil in a large pot (about 2 quarts).  Add the carrots, celery, onion and pepper (I left out salt because the stock should be salty enough).  Lower heat to medium low, cover, and simmer until veggies are tender.  Add the turkey and simmer for another 5 minutes or until the meat is heated through.  Mix the water and flour together and stir into soup.  Let simmer, covered, for about 5 minutes or until the soup starts to thicken.  Add the noodles and simmer, covered, for another 10 minutes.

*Based on and adapted from the recipe, "Chicken 'N Dumplings" on page 16 of the cookbook, Better Homes and Gardens America's Best-Loved Community Recipes, Vol. II.

Make Your Own Turkey Stock

Still have that turkey carcass in the fridge?  Don't throw it out, use it to make your own turkey stock/broth.  It takes time, but it isn't that hard and tastes delicious!

Step 1:  Remove all the meat (hint:  cooked turkey meat can be frozen and used for recipes later on).  

Step 2.  Put the carcass in a large stock pot (mine is 10 quarts) along with any vegetables and spices you want for flavoring.  My stock has carrots, celery, smashed garlic cloves, an onion, about 10 pepper corns, an apple, and a bunch of parsley.  I usually just go through the fridge and put in whatever I happen to have in the crisper that needs to be used up. 

Step 3.  Bring to a boil, cover, and simmer for at least 2 hours.  Some people simmer their stock it all day.  Don't be concerned if the lid doesn't fit at first.  As the carcass cooks, it will break apart and the lid will fit.

Step 4.  Add sea salt to taste.  I usually do a tablespoon at a time.  Remember, you can add more, but you can't take it out.

Step 5. Using a large bowl and a mesh strainer, strain the broth, removing the bones, veggies, and meat.  Some people skim the fat off once the stock has cooled.  I wouldn't recommend this.  You might be removing fat, but you're also removing FLAVOR.   

Step 6.  Use your turkey stock right away and save the rest for another use.  You can put the broth in plastic containers or plastic freezer bags and freeze it for later.  I like use plastic pitchers because I know exactly how many cups is in each one without having to measure.

Note 1:  You can use this same method for chicken stock, although you will use a much smaller pan.  I usually use a 2 quart pot when making chicken stock.  

 Note 2:  In my travels to Ghana in 2011, I had a cooking lesson from a neighbor in the rural village where I was staying.  I made the stock beforehand and the neighbor insisted on inspecting my stock and knowing how I made it.  I explained what I did, which is pretty much exactly how I made it here, and she approved.

Easier Method for Double Crust Pies

I love pie, but there's nothing easy about them.  I'm also not terribly artistic, so even my good pies don't look very good most of the time.  A few years ago, my mother-in-law told me about an easier method for making double crust pies and I decided to give it a try.  After making several pies using this method, I'll never go back to the old way!

Before you get started, it's important to find a good pie crust recipe.  I use the recipe in the Moosewood Restaurant Book of Desserts.  This is by far the best tasting crust I've made and the easiest to work with.  Even with a good recipe though, you need to make sure the dough is cold.  This might mean putting it in the fridge for a half hour or so before rolling it out.  Believe me, the extra time is worth it.

So here's what you do:

1.  Roll out the crust into a really big circle.

2.  roll up the crust with your rolling pin and carefully center it over your pie plate.  Make sure to fit the crust so that it lines the pie plate and doesn't break when you add the filling.

3.  Add the filling.  (This is a cherry blueberry pie, also from my Moosewood cookbook).

4.  Fold over the edges.

5.  Wet your fingers and carefully moisten the dough so that it sticks together.  Don't forget to use a knife to make vents!  Bake according to pie directions.

6.  Voila!  A beautiful double crust pie!  

Ground Nut Soup

In 2011, I had the opportunity to travel to Ghana in West Africa for a short, 3 week study abroad. While there, I was fortunate enough to get a cooking lesson from our neighbor, Margaret. As she cooked, I took notes and created the following recipe. She didn't measure anything, but I think I guessed on the amounts pretty well. Since I've come home, I've made the recipe and it tasted great! I have another version of this soup in an African cookbook and requested that Margaret make this because I loved it so much and wanted to see how her version compared.  There's a few slight differences, but both are delicious!

I had prepared the chicken and made homemade stock before Margaret came for the lesson and she asked to see it and explain what I had done before she got started.  I think she doubted an American girl's cooking abilities.  Just so you know, I passed inspection

Preparing the chicken and stock

.

3 lb chicken

2 cups groundnut paste

3 cups hot water

3 tomatoes

8 cups chicken stock

1 tsp salt, or to taste

red chile paste to taste (optional)

Place the chicken in a large stockpot with 8 cups water, onion, garlic, a piece of fresh ginger, carrots, salt, and black pepper.  Bring to a boil, cover, and simmer over medium low heat for 90 minutes.  Remove the chicken and let cool.  Strain the vegetables and any excess fat from the broth.  When the chicken has cooled, remove the meat and cut into bite sized pieces.  I made our chicken and stock before Margaret came over.  She asked to see it and approved of my methods of cooking.

In Ghana, groundnut, or peanut paste is available at the market.  In the US, you will need to use natural peanut butter (which will have added salt and sugar), or go to a supermarket where you can grind peanuts to make homemade peanut butter.

Place your groundnut paste in a large pot.  Add the water one cup at a time, stirring until smooth.  Cook the peanut mixture over medium heat, stirring frequently to prevent burning, for 15 minutes or until the peanut oil starts to separate.  Skim the excess oil from the top and remove from heat.

Meanwhile, core the tomatoes and boil, covered in a few inches of water for 5 minutes.  Remove the peel and blend in a food processor.  We didn't have a food processor, so Margaret pushed the cooked tomatoes through a slotted spoon with a fork.  She told us that if we wanted to make African food, we needed a food processor.

Place the cooked chicken in a large stockpot with 3 cups broth, tomato puree, and salt.  Bring the chicken mixture to a boil, then add the peanut mixture.  Bring to a boil and add the additional 5 cups of broth.  Partially cover and simmer over low heat for 30 minutes.  Add more water or broth if the soup gets too thick.  Serve with rice or fufu.  A few of us added a little red chile paste to give it a little spice.

Bear Pancakes

This is a simple way to make pancakes even more fun than they already are!  All you need is pancake batter, blueberries or chocolate chips, a large serving spoon, and a teaspoon.  Heat your pancake griddle, pour one scoop batter with the serving spoon and two scoops with the teaspoon for the "ears."  Using three blueberries, give your bears two eyes and a nose.  Voila!  Bear pancakes!

Go here for my recipe for half whole wheat pancakes.  Who needs a mix when making pancake batter is SO easy!

Nana's Rhubarb Sauce

I'll never forget the first time I tried this recipe in the summer of 1987.  I was visiting my grandparents and great-grandparents in Kansas with my dad and brother.  It was Sunday morning and I couldn't figure out why I had to wait so long for breakfast because I had never heard of 'Sunday brunch' (I was 8 years old).  Finally, around 10 am, we sat down and had a huge brunch.  The only thing I remember from the meal is Nana's (my great-grandma) rhubarb sauce on homemade biscuits.  When we got home, I begged my mom to get the recipe and Nana was nice enough to share it!  This recipe is easy to cut in half or double and uneaten portions of rhubarb sauce can be put in the freezer.

4 cups rhubarb
1 cup sugar
1/4 inch water

 (optional) few drops red food coloring

Put the water in the bottom of a medium sauce pan, then add the rhubarb and sugar.  Cook over medium low heat, stirring occasionally, until the rhubarb cooks down into the consistency of a sauce.  If desired, add red food coloring.

Note:  I do not add artificial dyes to my food due to health concerns.  This means that the color won't be as pretty, but it will be safer for your kids.

Rhubarb Roll

I love rhubarb!  This is my Great-Grandma Margaret's recipe and one of my family's favorite summer desserts.  The original recipe calls for red food dye and shortening.  I have adjusted the recipe to leave out these ingredients, see my note at the end.  

Syrup

2 C water

1 ½ C sugar

2 T butter

Heat to a boil, and then remove from heat.  Add a few drops of red food coloring.

Dough 

2 C flour

4 tsp baking powder

1 tsp salt

6 T shortening

2/3 C milk

Mix the flour, salt, and baking powder together.  Add the shortening and mix until it forms small crumbs.  Add milk.  The dough will be sticky.  On a floured surface, roll into a rectangle.

Rhubarb

4 C rhubarb

½ C sugar

3 T cinnamon

Mix together.

Put the rhubarb mixture onto the center of the dough and roll up (see picture).  Cut with a knife into 2 inch slices.  Put slices into a 13X9 inch baking dish and pour sauce over the top.  Bake at 350 for 1 hour.

NOTE:  This is my great-grandmother’s original recipe.  I leave out the red food coloring in the syrup.  I also substitute 6 T butter for the shortening and decrease the milk to ½ C.