Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, October 16, 2024

RECIPE: Ground Turkey Soup With Beans and Spinach

This recipe is a keeper! Quick to throw together, absolutely delicious, and very much like some sort of Tuscan or Florintine soup that you'd get at a high-end restaurant. 

To suit my own taste, I did jazz it up a bit by adding extra basil, oregano, and black pepper, as well as, a sprinkle of garlic powder, some salt, and a tablespoon of chicken soup base, but it was delicious as was. 



Here's the recipe...

GROUND TURKEY SOUP WITH BEANS AND SPINACH

 - 1 tablespoon olive oil (I omitted the oil       
   because I cook my ground meat in water 
   and drain)
 - 1 pound ground turkey
 - 1 medium yellow onion, diced
 - 2 cloves of garlic, minced
 - a pinch red pepper flakes
 - 1/4 teaspoon black pepper
 - 1 teaspoon dried oregano
 - 1/2 teaspoon dried basil
 - 1 can (14.5 ounce) diced tomatoes, 
   undrained
 - 1 can cannellini beans, rinsed and drained
 - a small bag or box of spinach (5 to 8 oz.)
 - 3 cups chicken broth
 - 1/2 cup grated Parmesan cheese, 
   plus extra for garnish

Brown the meat with onions, garlic, red pepper flakes, and black pepper until ground turkey is cooked through. 

Add oregano basil, tomatoes (with liquid) and beans. Stir to combine.

Reduce heat to medium-low, add spinach and cover for a couple of minute or until spinich is wilted. Stir to combine.

Add broth, stir, and increase heat to medium. Continue to cook until heated through (about 5 minutes).

Remove from heat and stir in Parmesan cheese. Serve hot and garnish with extra Parmesan.

Note: Any ground meat of choice may be used in this recipe and, again, add extra spices, salt, chicken base, if desired, to suit individual taste. 

Until next time...
~Rebecca

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Wednesday, September 25, 2024

Recipe: Beef and Celery Stirfry

I had my menu plans made for the week when I discovered a bunch of celery wilting and on it's way out in the fridge. In order to use it up quickly I made a beef and celery stirfry today, and it was delicious!


Here's the recipe...

BEEF AND CELERY STIRFRY

 - 1 lb lean stew meat
 - 1 1/2 tbsp Bragg's aminos (or soy sauce)
 - 1/4 tsp salt
 - 1/4 tsp black pepper
 - 1 tsp ground ginger
 - 2 tsp corn starch
 - 1 1/2 tbsp sesame oil
 - 1 beef bullion cube dissolved in 1/2 cup        water
 - pinch of Super Sweet (or 1/4 tsp sugar)
 - 1/4 chopped onion
 - 2 cloves garlic
 - one bunch celery cleaned and cut into       half-inch slices

I slow-cooked the meat first to ensure tenderness. After draining most of the liquid, I added the rest of the ingredients, turned up the heat, and stir-fried until the celery was tender. I did add a little extra water a couple of times during cooking. Serve over rice or cauli-rice.

Until next time,
~Rebecca

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Tuesday, February 21, 2023

Winter Food Challenge Update - February 21, 2023

Hello! I thought that those of you who are following along, might enjoy an update on how the winter food challenge is going.

I still have plenty of canned and boxed goods on hand (mostly pasta, some sugar-free Jello, instant brown rice, and organic chicken and beef bone broth), but was down to pretty much nothing in the freezer, except grains and nuts. I did still have the two packages of chicken breasts that I purchased on mark-down a couple of weeks ago, but I vowed that I would not to get into them until everything else was cleaned up and I didn't...until last night!!! 😊



It may have taken most of the winter to do it, but I have finally used up all the little bits and pieces of meat that were left in the house...two or three small packages of ham, several bags of oven-roasted turkey (sliced and cubed), chicken (whole), bison steak, salmon fillets, deli meats (turkey and ham), cod fillets, and more. I was down to the last few slices of cooked turkey bacon and a pound of ground turkey, when I went to the store over the weekend to restock. It feels great having plenty of meat in the deep-freeze again!



There are a still a few weeks left until the official arrival of spring, so I will continue to focus on cleaning up canned goods, boxed items, and grains on-hand, but, in future, will only purchase select items, mainly canned beans (black, chili, and green), green chilies, diced tomatoes, tomato paste, tomato sauce, and albacore tuna, whole wheat pasta, brown rice, and fresh and frozen fruits and vegetables. My goal is to choose from as many whole foods as possible and make right (or at least better) food choices at every opportunity.  

I plan to make most of my own sweets and treats from scratch using high quality and healthful ingredients. Things that immediately come to mind are protein snack balls and my mother's oatmeal drop cookies (right now I've got a batch of oat bran muffins in the oven), and I plan to substitute stevia for sugar as much as possible

Anyway, the challenge is coming along quite nicely and I have saved a bundle by cleaning up the food on-hand and not buying meat all winter. Plus, I actually have room in my freezer now for other things that I enjoy...like frozen berries, frozen grapes, and frozen yogurt! Yum! 😋

Well, that's a look at where I'm at with the winter food challenge and, in all probability, this will be last update that I give concerning it, as there's really not too much left to say about it. If anything interesting arises I will just include it in my regular posts. 

How about you? How have those of you who have been following along fared with your own clean-up-the-food challenges?

Until next time...
~Rebecca

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Sunday, January 29, 2023

Sunday Night Catch Up, Recipes, and More

It's been a busy week and weekend here and I've not had a chance to do much of anything on the computer until tonight. I could have saved any updates for tomorrow morning, but I felt like writing and unwinding. How are things going on your end?

Wednesday evening several of us got together to celebrate Burn's Night and my cousin's birthday. No birthday cake, but Amber's Scottish shortbread was delicious! 

Scottish Shortbread

For those that are interested in learning more about Burn's Night or obtaining some traditional Scottish recipes click HERE; for my recipe for Scottish shortbread click HERE.

Thursday morning Angie and I went for a drive through the park before enjoying breakfast at Mary's. We saw a few things of interest along the way, including the bison, but our biggest nature find of the morning was a pair of trumpeter swans swimming on the city lagoon. They were so beautiful!

Trumpeter Swans

In addition to working my regular hours at work this week, I participated in deer survey's on both Friday and Saturday nights. While out and about the boss and I saw deer, yes, but we also saw several other creatures of the night including cotton-tailed rabbits, two skunks, an armadillo, a raccoon, a coyote, and several short-eared owls. It was so much fun! 

Short-eared Owl

I had complany for lunch after church today, but the afternoon and evening has been quiet. I'm still battling broncitis or something so am thankful for a little down time. I've watched a few episodes of Relative Race and just rested. It's been a good day. I will post my to-do list and menu plan tomorrow.

Until then...
~Rebecca

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Tuesday, January 24, 2023

The Winter Food Challenge Continues

As the month of January winds down, the winter food challenge continues. There's still plenty of food in the house, but I did have to shop for fresh items and other things to round out meals. I did that yesterday.

Before I went shopping, though, I decided to go ahead and go through the freezer. I knew there were a lot of vegetables in there that we had put up out of the garden, but I got to thinking about it. John was hospitalized the first time in late January of 2021. That was two years ago (hard to believe!). With his illness and death, I have totally lost track of time. How long had some of those vegetables been in there? 😲

Fortunately none of the packages that were
currently in the freezer were this old! 

There were a few bags of zucchini that I put up last summer (2022), but the majority of the vegetables in the freezer had been there since 2020. Since frozen vegetables are typically only good for one year, I decided that, after three years, it would be best to throw them away. I hated doing it, but I don't believe that eating them was even an option.

While I was at it I rearranged what was left. I stacked all the grains together...rolled oats, oat bran, wheat flour, pearled barley, and rice, and did the same with the fruits (blackberries, raspberries, and strawberries). These items will be used in making breads, muffins, and more.

I found that there is very little meat left and what there was of it is packaged in very small packages. There are single-serving sized packages of deli ham, deli turkey, and taco meat (one of each), a single pre-cooked turkey burger (am having that for lunch today), one salmon fillet, a package of turkey bacon, a small package of oven-roasted turkey breast, and two small packages of sliced oven-cooked ham. I gathered it all up and moved it to the refrigerator freezer. I will focus on using those items up first. There is also a small pork roast left. I will pop that in the crockpot sometime for a company meal. 

Since I didn't have a single piece of chicken in the house, I bought two packages of organic chicken breasts that I was able to get on mark-down at the store yesterday. I don't plan on opening them, though, until all those little odd and end packages of meat have been used up and are gone.

In other areas, things are moving along nicely. I'm using up several canned and/or boxed goods each week and, although it is slow going, I can visibly see the stock in the cabinets and cupboards dwindling. I am determined to do this!

How about those of you who are following along or doing the same? I'd love to hear an update concerning your progress, as well! 

Until next time...
~Rebecca

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Wednesday, January 18, 2023

Relative Race, Baking Casseroles, and Recipe For Turkey Pot Pie

I had a great time at Patrick and Amber's last night. We had a delicous supper, brownies and ice cream for dessert, and Amber introduced me to Relative Race

Relative Race - Season 5

By chance, has anyone else here watched it? Oh my goodness! I love it! 

Relative Race is one of those reality tv game shows with a prize of $50,000 riding on the line, but, it's so much more! Four teams search for family members that they've never met before. It might be people who were adopted as children, or those that grew up in single-parent homes, that are searching for biological parents or other family members. They go on this crazy, ten-day race all over the country, following instructions, facing challenges, meeting relatives, getting many surprises and blessings along the way. It is great fun and really pulls at the heart-strings! After I finish the season that we started last night (Season 5), I want to go back and watch the rest of them!

This morning I got up and put together a couple of casseroles. These will be used as lunches and quick suppers over the next several days. 

Baked Rigatoni With Pepperoni

I made a small (two-serving) baked rigatoni with turkey pepperoni and a turkey pot pie with a celery seed drop biscuit topping. I will share the recipe for it with you here today.

Turkey Pot Pie With Celery Seed Drop Biscuit Topping

TURKEY POT PIE

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut-up cooked turkey (or chicken)
1 package (10 ounces) frozen peas and carrots 

(Note: I didn't have frozen peas and carrots, so I used fresh carrots, sliced thin, and 1/2 cup canned peas.)

Heat butter over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Pour into a 9x9x2-inch pan that has been sprayed with pan spray. Top with celery seed drop biscuit dough (recipe below) and bake at 425 degrees for 30 minutes.

    Drop Biscuit Dough

1/3 cup canola oil
1 3/4 flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
3/4 teaspoon celery seed (optional)

Mix ingredients together with a whisk and drop by tablespoonsful on top of chicken and vegetable mixture in baking pan.

Now that I'm done in the kitchen, I'm going to go to work in the Van Gogh room for a while. That's what's going on this afternoon at my house. What's your Wednesday look like?

Until next time...
~Rebecca

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Friday, December 30, 2022

Off and Running With the Winter Food Challenge and Sharing A Recipe For Turkey Bean Soup

I had posted in a previous post that black-eyed peas were on the menu for New Year's Day. 


Well...that was before I remembered that I had used the last of the black-eyed peas in the Basic Dry Bean Mix that I put together last winter, which, fortunately, I still have some of left in the pantry.

In thinking about it, black-eyed peas are black-eyed peas. It doesn't matter if you eat a few or a lot (or any for that matter!), but, in keeping with the long-held New Year's tradition, I would like to say that I ate, at least, a few. 


I have to work New Year's Eve and part of New Year's Day, so I won't have a lot of extra time to cook. I decided to cook today for the weekend ahead.

Instead of rushing out and spending money unnecissarily to purchase, and serve, just plain ol' black-eyed peas, I decided to kick into gear on the Winter Food Challenge and use up some of what I have on hand and make a terrific bean soup. 


I thought about making the Wintery Day Bean Soup that I discovered last winter, but, since I've got lots of chopped turkey leftover from Thanksgiving and plenty of bone broth in the cabinet, I decided to make a turkey bean soup instead. Here's what I came up with...

TURKEY BEAN SOUP

2 cups dry bean mix
1 large onion, diced
1/4 cup (1/2 stick) butter
1 teaspoon of garlic powder
2 quarts of chicken bone broth
4 cups chopped turkey
1 1/2 teaspoons salt
black pepper to taste

Note: You can use regular chicken broth or boullion cubes in place of the bone broth if you prefer and I rinsed, soaked, and precooked the dry bean mix in a dutch oven before making the soup. 

After cooking and draining the beans, saute the onion in butter and add it, along with the rest of the ingredients, to the dutch oven and bring to a boil. Reduce heat and simmer for at least an hour. 

I plan to have some of this soup tonight with leftover cornbread from the freezer and plan to have some for lunch on New Year's Day. The rest will be separated out into freezer bags, frozen, and eaten for lunches on cold, wintery days.

Wednesday, December 28, 2022

Dollar-S-t-r-e-t-c-h-i-n-g, Cabinet-Clearing, Clean-Up-The-Food, Winter Challenge Plan 2022/23

Over the summer and fall of 2022 I built a winter food supply by adding a few extra items to the cart every time I shopped. I stocked up on grains, spices, and other bulk items at the Amish and Mennonite stores. 


Now that winter has arrived, and the holidays are over, it's time to start saving money by digging into that supply and plan meals around the food I have on-hand.

When I've done these challenges in the past, I've begun by doing a complete food inventory, but, now that I live alone, I pretty much know what I have on-hand, so will skip that step altogether.  

I will shop for fresh items and other items needed to round out what's on hand as I go, and will post my progress along the way, sharing meal plans and recipes when appropriate.

I looking forward to be taking on this self-imposed challenge and would like to invite anyone else who'd like to join me to, please, do so. 

Thursday, July 21, 2022

Quick and Easy Cucumber Salad

I discovered this quick and easy cucumber salad online and have made it my own. I not only eat it alone as an accompaniment to a main meal, but add it on top of a tossed salads, pasta dishes, and more. I've never been a huge cucumber salad fan, but, honestly, I can't get enough of this one! It's super yummy!

QUICK AND EASY CUCUMBER SALAD

1 pound cucumbers, thinly sliced
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 tablespoons red wine vinegar
1/2 small onion, thinly sliced

Peel and thinly slice cucumbers and onion into a bowl (preferably one that comes with an airtight lid). Sprinkle with sugar and salt; add red wine vinegar and seal. Store in refrigerator for, at least, 20 minutes to chill before serving, but it will last for days. 

Until next time...
~Rebecca

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Tuesday, April 12, 2022

Recipe: Braided Easter Egg Bread

I made this pretty braided bread last year to serve with lunch on Resurrection (Easter) Sunday. Even though I didn't get my ends sealed good and it kind of came apart on the back side, it still turned out nice. It was really good and everyone liked it! I thought I'd share the recipe with you here in time for Resurrection (Easter) Sunday this year! 🐇

Braided Easter Egg Bread

Do not cook the whole eggs. They will bake at the same time the bread does. The eggs can be dyed for extra color, if you desire.

BRAIDED EASTER EGG BREAD

2 1/2 cups flour, divided
1/4 cup sugar
1 teaspoon salt
1 package (2 1/2 teaspoons) active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt, and yeast; stir well. Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out on a lightly floured surface and knead until smooth and elastic.

Lightly grease or oil a large bowl (or spray with pan spray); place the dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36-inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of the dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.

Bake in the preheated oven until golden brown, about 30 minutes. 

Yield: 1 1-pound loaf
Servings: 10

Braided Easter Egg Bread Before Baking

Until next time...
~Rebecca

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Monday, February 28, 2022

Menu Plan For The Week Of February 28 Thru March 6, 2022

Good morning! Happy Last Day of February! 💗 Tomorrow is the First of March, and the official First Day of Spring is not far behind! I am more than ready for it! 💚

Mockingbird

I would love to visit with you this morning, but am headed to work shortly, so am just going to post this week's menu plan for now.

Have a great Monday and I'll be with you again soon!

This week's menu plan...

Monday - Turkey burger and oven fries 🍔
Tuesday - Chicken ranch salad with French bread 🥗
Wednesday - Butter and garlic pasta, peas, French bread, and salad 🥖
Thursday - Taco salad 🥗
Friday - Broiled salmon, baked potato, steamed broccoli, and salad 🐟
Saturday - Breakfast for supper 🥓
Sunday - Leftovers


Until next time...
~Rebecca

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Friday, January 21, 2022

The 21-Day Salad Challenge, A Liver Saturation Issue, and The Healing Process

Today marks Day #21 of the 21-Day Salad Challenge that I chose to take up. 



The rules were simple...a salad a day for 21 days, any kind, big or small...they all count. For accountability, I checked in with my aunt each evening, sending her a photo of each day's salad.



Most, if not all, of the salads that I chose to eat, started with a bed of romaine and spinach. To that various other ingredients would be added...red onion, green pepper, cucumber, grape tomatoes, grated carrot, feta cheese...perhaps shredded cheddar, a boiled egg, bacon bits, and/or garlic and cheese croutons. 



Some salads were a meal in themselves; others were served as a side-salad. All were enjoyed with Ranch dressing, which was a complete joy! 



You see, due to a liver saturation issue, back in 2016 I had developed an allergic reaction to anything with vinegar in it...ANY thing!!! Before figuring out what was causing the problem, the allergic reaction had become so bad that I ended up in an emergency room with anaphylactic shock. My heart rate was over 200 beats per minute, I had a raised and itchy rash from head to toe, and could not breathe. Thank God I was less than five minutes away from the hospital when the incident occurred. Otherwise they said I wouldn't have made it. I left the hospital with an EpiPen and strict orders to follow up with my regular doctor and an allergy specialist. The reaction had been caused by eating one bite of a taco containing one package of taco sauce on it at Taco Bell. I've never eaten there since.

It took a while to figure out what the underlying problem really was, but, once it was (a liver saturation issue due to too much Vitamin A), the allergy specialist at Springfield told me to stay away from anything with vinegar in it and warned me that places like Subway could prove deadly (open salad bins and so many sauces being used and distributed directly over top of them).

For over five years I have had to give up everything with vinegar completely and, for the most part, stay away from restaurants. If I did eat out somewhere, or at somebody else's house, I had to choose foods with no possibility of vinegar in them. (You would be surprised at what all has vinegar in it!) 

The issue pretty much eliminated salads of any kind even at home. Who wants to eat a bowl of raw vegetables with nothing to give it some flavor? 

For the past five-plus years I have had to stick with very plain food...cheeseburgers with nothing on the bun but meat and cheese, a plain grilled chicken breast with a baked potato, etc. I even had to be careful with meats (ground chicken contains vinegar) and luncheon and deli meats. Most are clearly marked as to containing vinegar and some just say that they are packaged in an "acidic solution"...that's code word for vinegar. It was cRaZy!!!

Anyway...long story short...I have only just recently been able to start adding things back to my diet that contain vinegar without incident. The first thing that I was able to add back in was mustard; then, Miracle Whip. Just within the past month or so I have been able to add ketchup back into my diet, A-1 Sauce (which I love and have missed soooo much!) and, yes, miracle of miracles, RANCH DRESSING! 


I tried ranch dressing a year or so ago on a chicken ranch salad and, nope, couldn't do it! I only had a small amount. I didn't have the breathing issues, but I did break out in welts that itched like crazy all over my ears, neck, and back. That was one of the mildest reactions to anything with vinegar that I've had since this ordeal started. Without the breathing issues and the welts from head to toe I knew I was on my way to recovery!

Praise God! Within the past few things seem to be normalizing completely. I'm still not ready to tackle apple cider vinegar and don't know that I ever will be again. THAT is what I was using regularly when all this started and sparked everything off, but, the point is, I am finally getting to a place that I can once again enjoy so many things that I've had to give up for so long and salad with Ranch dressing is one of them!

I cannot even begin to express the joy I have in, not only completing the 21-day challenge, but in knowing that this liver saturation issue is behind me, and that my body is healed! Praise the name of the Lord for His blessings are many!!! 

Until next time,
~Rebecca

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