Using Leftovers Creatively

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Tonight we used some left over turkey for two types of meals (for the differing tastes in our family).

A week ago, I put two halves of a turkey carcass into each of two crockpots with an onion each and let them cook on low overnight (about 12 hours). The stock was rich and flavorful. I used that and made some dumplings (recipe to follow) which I simmered in the stock until done, then added some of the turkey.

King B had the idea of a "turkey taco salad" and chopped an onion, sauteed it in oil, added turkey and some fajita seasoning and cayenne pepper to taste - tossed it with a bag of salad we needed to use up and each person eating it dressed it with their own preference - he used taco sauce and sour cream. As I'm not a fan of spicy (hot peppery type spicy), I stuck with the turkey soup with dumplings.

Both went over well, and were a wonderful way of using up food that might have otherwise languished in the recesses of the fridge! Martha would have been proud of me!

Quick and Easy Rolled Dumplings

1 1/2 cups flour
1/2 tsp salt, mixed through the flour
ice water - enough to make a very stiff dough

roll out to about 1/8 inch thickness, cut into squares (I use a pizza cutter - very quick and easy)
drop into *very gently simmering broth, cook until dumpling squares turn translucent and then thicken up
add chopped turkey (or chicken - but we had turkey)

Enjoy!

Blessings to you,

Veggie Recipe

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After Daisy's burial service, King B's brother took us to lunch at restaurant that had sauteed veggies that were delicious! I have never been a fan of cooked carrots, but I loved these! They had a defitnite garlic taste to them, so I experimented. Here is the recipe resulting from my experiments:

Garlic Sauteed Carrots (served 6)

1. Peel and slice several large carrots (make the slices fairly thin - 1/4 inch or so)
2. Peel 4 garlic cloves
3. Gently heat some olive oil
4. Using a garlic press, press the 4 cloves of garlic into the oil and stir
5. Add the sliced carrots, sautee for several minutes
6. Sprinkle with REAL sea salt (about 1 tsp or so)
7. Continue sauteeing for another couple of minutes
8. Add 1/4 cup water and bring to a simmer
9. Cover and cook for about 5 minutes at a time until done to desired consistency (we like them tender crisp - but I slice some a little thinner so they get softer for Busker)
10. They are out of this world. I'm planning on trying this with broccoli this week too!
    
    
    Blessings to you,
    

I Did It!!

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I tweaked a yeast bread recipe and came up with one that results in a soft, fluffy bread that is great for sandwiches... and is still whole grain! Here it is:

Kid-Friendly Sandwich Bread

1) In a small saucepan, gently heat to slightly above body temperature:

• 2/3 cup whole milk
• 1/2 cup honey
• 2 cups water

2) Add, then let sit until bubbly (about 5 minutes):

• 2 Tablespoons yeast

3) Add in:

• 1/2 cup coconut oil
• 2 1/2 teaspoons salt (I use sea salt)

4) Add in and knead (I use my Kitchen Aid stand mixer):

• 6 1/2 cups fresh spelt flour
• enough fresh whole wheat flour to make the dough come away from the sides and make a ball. (amount may vary, as flours may take additional moisture from the air)

5) Knead for about 15 minutes (this may take longer if kneading by hand), until the gluten is fully developed and the dough is nice and stretchy.

6) Place in greased/oiled bowl, turning once, and let rise until double in size (time may vary due to temperature fluctuations)

7) Punch down dough, form into 2 loaves and place into 2 greased stainless steel 5 x 8 inch loaf pans. Let rise until about an inch over the top of the pan.

8) Bake at 375 degrees Farenheit until done, about 30 - 40 minutes - it will sound hollow on the bottom when you thump it.

**** Let cool completely before slicing *****

Blessings to you,

Dietary Changes

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Since starting to follow the NT type diet (whole, unprocessed foods, fresh full-fat milk, butter instead of margarine) rather than the US standard of using vegetable oils sparingly, devitalized salt, sugar and dairy, grain-fed conventionally raised meats, I've discovered that I'm not only feeling better (in general, my energy level is much higher than it was before), but I've also lost about 5 pounds this month ONLY by making that change. I think I may be eating a little less, but that's simply because in eating this way, I don't get as hungry, nor do I really get cravings for lots of junk.

I haven't ventured too far into the fermented foods arena as yet. I have made a punch using the NT recipe that Ben likes. I started it about a month ago, and King B has done most of the drinking of it. The other night he had some with dinner, and it has turned from a lemonade punch to lemon wine. It tastes different, but not bad! I also just recently made some cucumber pickles that Buddy likes, Pigeon said weren't crunchy enough (King B concurred). I haven't been brave enough to try them yet, after Pigeon complained that they were soft. I really should.

I've also been making Sourdough Drop Biscuits that are so yummy! They go so well with Chili and Spaghetti. Here is my recipe: (they are not totally NT, as the entire amount of flour is not soaked, although I suppose if I mixed it up early enough in the day and let it sit before baking, that would work... hmmm...)

1 cup sourdough starter
1/3 cup oil (I use coconut oil)
3/4 tsp baking soda
1/4 tsp salt
1 cup flour (I've been using freshly ground wheat... I LOVE my heavy duty Kitchen Aid!!)

Mix all together. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 10 - 15 minutes at 350 degrees F

Enjoy!


Blessings to you,