I have to admit that while I love Thanksgiving, I'm not really a fan of turkey, especially leftover turkey. I have a few small slices of dark meat with my turkey dinner, and I might pick a few more bites of the carcass, but I don't look forward to turkey sandwiches, salads, casseroles, and soup for days.
I do love soup though, just not turkey soup with the usual starches--noodles or rice. Today I was looking for a quick and easy soup to make with the turkey bones and stumbled upon this recipe for turkey vegetable soup with stuffing dumplings.
The stuffing dumplings are brilliant because they are seasoned enough (mmm, salty, herby goodness) to stand up to the slightly gamey turkey broth. I used twice as many carrots and celery for the soup (because I like a carrot-y turkey soup), added in some leftover corn, and made dumplings from the quart container we had of leftover stuffing. The result was a light, clear soup chock full of veggies (and not so much turkey) and light, fluffy, flavorful dumplings.
Saw "Food Inc". over the Thanksgiving holiday. I've been putting it off because I knew it would make me incensed and angry at the food industrial complex in this country and around the world (just as "King Corn" did, just as "Animal, Vegetable, Miracle" did, just as Michael Moore's movies do). I'm now reading "Everything I Want to do Is Illegal," by Joel Salatin of Polyface farms, my new hero. It's the only (purchased) gift I am giving this Christmas.
Savory corn pudding. A Thanksgiving must-have. (Recipe below)
Thanksgiving is my favorite holiday and I have done enough Thanksgiving posts over the years that I'm delighted to share my favorites with you!
Remember last year's Great Thanksgiving Side-Dish-stravaganza? (I asked Twitter for their favorite side dishes and pulled together some A.MA.ZING recipes.) Looking for a special side dish to serve on Thanksgiving? Look no further than these spectacular recipes. Here are some examples:
Chinese-style Turkey Jook (thick rice soup; jook rhymes with "shook")
And finally, if you want to peruse my Thanksgiving posts where I cover everything from what we ate to how I set the table, just click on my Thanksgiving and Holiday, Celebrate categories.
May your holiday be full of laughter, love, and great food. Please leave a note below and let me know what you look forward to cooking and/or eating this year. And as always, I am so thankful that you are here reading this, and that we have this space to be inspired and to share together.
Or, if you prefer, the alternate Mochamomma-inspired title, "CityMama will cut a bitch."
It's me in my tiny kitchen, trying to take a serious "I'm a food blogger" promotional photo for a feature that will soon appear is appearing on Houzz. Except that when it's Bad Kitty taking the photos, this is what you get. (PS I am laughing because the photos on Houzz are all very pristine and Martha Stewart-design-y and the photos that I provided are...so not. I'll link you when it's up. Take a peak into my kitchen below!)
By the way, I'm pretty sure that my kids will exactly zero of the "prop baby eggplants" that I am putting into my tagine.
Note: As I am putting this post together, I am getting news that the new senate bill doesn't include Stupak language.That
could change any moment. We need to keep up the pressure.
Just as the country is on the brink of making a crucial and historic
overhaul of our health care system, Rep. Bart Stupak (D-Michigan)
forced a poison pill into the House health care reform bill. The Stupak
amendment would bar coverage for abortion under any plans that use
federal funding. It would be the most far-reaching abortion restriction
in decades – more severe than the Hyde Amendment.
Millions of women who have access to abortion services would no longer
have it. Women receiving tax subsidies could not even use their own
money to purchase private insurance that covers abortion. In most
cases, low-income women would have NO ACCESS AT ALL to abortion
If the bill passes with the Stupak amendment, it would break President
Obama’s promise that women would not be harmed by health care reform.
Women would be worse off than they are today.
We cannot let this stand, and our window to do anything about it is closing fast:
Please call Sen. Dianne Feinstein
and let her know that you do NOT want any Stupak-related abortion-coverage-ban
language in the Senate bill.
Please call Sen. Barbara Boxer and Majority Leader
Sen. Harry Reid (in Nevada)
and THANK them for vowing to keep this language out of the current Senate bill.
Please help us save health care reform and make sure women are not left out! Your calls are what make the difference!
Note: This post was written by my friend Sue Hutchison,
Communications Director/Writing Specialist at Planned Parenthood Mar
Monte, San Jose CA. She has graciously allowed me to reprint it and hopes that YOU
WILL, TOO. If you've wanted to blog about this important issue but haven't had the time to put your thoughts down--here you go! Please cut, copy, and paste the above post into your emails, Facebook
notes, and blog posts. Tell all your like-minded friends to do the same. We must strike down the Stupak Amendment and its
anti-women's reproductive rights language.
I don't know what it is about this simple soup, but there's something magical in it. Something about the combination of kale, potatoes, and linguica (what I grew up calling Portuguese sausage in Hawaii) work together to create an addictively light soup that is perfect for a fall weekend lunch or simple mid-week dinner.
I gather my caldo verde ingredients at my local farmer's market where we are lucky enough to have a sausage vendor who makes sausages that are out of this world. If you can't find linguica near you, you can order it online. Just Google it. (Linguisa is also great fried and served with eggs so get two packages!)
There are a million variations of how to make this soup. My sister does it one way, I do it another, but in the end, the kale, potatoes, and linguica remain constants. If you like potatoes, add more. If you like a meatier soup, add more linguica. Portions of the three main ingredients are flexible, but simplicity is the key. Here's one delicious way to do it.
Caldo Verde ingredients waiting to go into the pot.
In a soup pot, saute:
3 cloves of minced garlic
1 large yellow onion, diced
in a little olive oil (maybe 3-4 tbsps) over medium heat until the onions are translucent.
2-3 russet potatoes, peeled and diced into 1-inch cubes (or 6-8 smallish Yukon Golds, peeled and diced into 1-inch cubes).
1 package of linguica, sliced (the kind with 2-3 sticks to a package, about 10-12 ounces)
1 bunch of lacinato kale, sliced into thin, noodle-like threads
1.5 quarts of water
Bring to a boil. Simmer until potatoes are very tender. Season with sea salt and fresh ground pepper to taste. Serve.
Note: Some people like to take a potato masher to the soup when it's finished cooking to smash up some of the potatoes. That's yummy, too.