From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Sunday, November 29, 2015

"Leftovers" stew

Thanksgiving was a nice no-stress event.  I roasted the turkey and sweet potatoes on Wednesday.

Thursday friends brought roasted carrots, dressing, pumpkin pie and pumpkin cheesecake.

All I had to do Thursday was make some gravy, heat up what needed heating, put out a dish of celery cuts & homemade pickles (yes, that one and only jar I successfully made in August), open a jar of cranberry relish, and voila.  

Feast.

Friday I rested (and washed a lot of dishes).

Saturday I took the leftover sliced turkey, roasted carrots, gravy, added some boiled potatoes & frozen peas and 2C of frozen turkey broth and again - voila.  

A thick and hearty turkey stew to share with my Mom and her brother on "Leftovers Saturday".

Even the leftover dressing (which had been initially baked into a loaf) was sliced as bread and used for dipping as well as a savory platform for the cranberry relish.

The Hunger Games producers should have such success with sequels!  (Mockingjay Pt I - thumbs down)

Hope your holiday was a satisfying mix of fun, family and friends.

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This morning (Sunday), more washing of dishes first and now simmering the turkey carcass with veg, herbs and spices to make more broth.

Turkey - the bird that keeps on giving.  Gobble gobble!

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Monday, November 16, 2015

Quick bean soup

It had been a long day outside in 40F temps and when I came in I wanted something quick, hot and savory.

Didn't have anything in the freezer ready to microwave (I've been too busy to batch cook).

I thought I still had a package of chili, the perfect meal, but -- no.  Dang!

When I was eating gluten I always had some cans of Progresso soups on hand for occasions like this.

I looked in the cupboard and saw I had a few cans of refried beans.  Hmmm.  I could fix them, layered up with chopped onions, cheese, salsa.... oh, it just sounded like way too much work.

As I was putting the can back, I happened to spot somthing on the label:

For a simple and satisfyiing soup, thin Goya Refried Pinto Beans with chicken stock or water to desired consistency.

Hey, now that sounded pretty good.  I had some frozen chicken broth (1C containers) so emptied the can into a pot, added in broth (about 3/4C) and stirred it until it bubbled.

I then tossed in a handful of kale shreds, let the soup simmer for 5-6 minutes while I grabbed some chips and a drink and VOILA!   Quick hearty lunch. (Too much for one meal actually. Well enough for 2 bowls.)

And let me tell you, this bean soup is waaaay beyond Campbell's  condensed bean/bacon soup to my taste buds.  Check the ingredients:

Cooked pinto beans, water, salt, soybean oil, garlic powder, onion powder, chili powder (chili peppers & spices), natural flavoring.   (Look ma! Real ingredients. Lower salt and no MSG or fillers! LOL)

Compare to Campbell's:  (I've tried finding this info on the web, even Campbell's site doesn't show ingredients in their soups - anywhere.  Now why IS that I wonder?  Next time I'm at the store I'll copy the info and update this post.)

Bottom line - best quick bean soup I've ever had.  I'll keep a few cans in the cupboard.  If I'd had more energy when I made this I would have trekked downstairs and brought up some chopped Easter ham to add to the mix.  Next time....

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