Turkey Soup

Turkey Soup

When I was a kid my grandmother used to make turkey soup.  All of us grandkids would always make fun of her when she did.  We thought it was the most disgusting thing to boil the carcass of the poor creature that had given its life for our holiday meal.  It seemed somehow gruesome to me.  On top of that, after eating turkey for 3 or 4 days, then to stretch out the same meal for another 2 or 3 days was more turkey than I could take.  My father explained to me that my grandparents had lived through the depression so never threw anything away, EVER.  This was a woman who would wash plastic silverware to use again, and rinse out paper towels to reuse.

Now that I am older I realize that most of the flavor from any protein comes from the roasted bones.  Once the turkey has been roasted, the real flavor can be extracted from the pieces that most people throw away. Take the entire carcass, skin, bones, scrapings from the bottom of the pan, etc., and throw it all into a huge pot.  Add 1 tsp. salt.  Cover with water and simmer on low for 2-3 hours, keeping a close eye on the pot to make sure that the water doesn't completely boil out.  After the pot has reduced by 25-30%, taste the broth.  When it tastes like turkey, remove from the heat and strain through a fine strainer.  (Turkey soup can have many small bones and pieces, especially from the neck and backbone.  Make sure to get them all so no one will choke later).  You now have the base of your soup.  To this you can add anything you like:

Onions
mushrooms
celery
carrots
corn
beans
peas
potatoes
rice
noodles
leftover turkey meat
chicken meat

Add your desired ingredients, in your desired amounts and simmer for another 15 minutes to cook through. 
Make your soup any way that you like.  I throw the leftover gravy into mine too.  I also like mine a little thicker.  Leftover mashed potatoes can do the trick here too.  I like my soup pretty thick.  Rachael Ray calls it stoup - a cross between stew and soup.

Experiment.  Have fun.  But above all, don't throw anything away.  Someone from the Great Depression might get mad!  Thanks Grandma.


Psalm 118:22 (New International Version)
The stone the builders rejected has become the capstone;


Enjoy~

Lori

Psalm 23:6 "...my cup overflows."

http://www.sinclairinkspot.com/
You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

The Best Fruitcake Recipe In The World

The Best Fruitcake Recipe in the World

I hate traditional fruitcake. In fact, I wouldn’t even call that stuff with the petrified fruit in it cake at all. That is a huge stretch even by my imagination. I have a fruitcake recipe that has been handed down through the generations in my family. I have made a few modifications to it, and have settled on a recipe that I enjoy all year long. So here, as my Christmas gift to you all, is The Best Fruitcake Recipe in the World.

(We always called it Boiled Cake)

2 C raisins
1 chopped apple
2 C sugar
3/4 C shortening
2 C water
dash salt

Combine above ingredients and boil for 2 minutes. Add:

1 ½ tsp. each of Cinnamon, Allspice, and Nutmeg. Remove from heat and add 1 tsp baking soda. Stir well. Allow to cool.

When mixture has completely cooled, add enough flour to make a medium batter (approx. 2 C)
Add 2 beaten eggs, 1 C nuts, and any of the following you desire:

1 can chopped pineapple
1 large can Maraschino cherries
chopped dried apricots, figs, or dates
any other fresh or dried fruit you desire (I stay away from the candied stuff. It hurts my teeth and my tastebuds).

Bake in a greased and floured pan at 350 degrees. Loaf pans for 45 minutes, and angel food pans for 1 hr. 15 min. Allow to cool, slice and serve warm with butter, or as is.
Thanks Aunt Lola, and mom for handing this down through the years.

Enjoy!
Lori Sinclair

Psalm 23:6 "...my cup overflows."

www.SinclairInkSpot.com
You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

Pumpkin Chiffon Pie

This has to be the best pumpkin pie in the world. I have to admit that I am not a huge fan of pumpkin pie, but this is one recipe that I can’t pass up. It is so light and fluffy

Pumpkin Chiffon Pie

Ingredients:

2 pre-baked pie crusts
2 envelopes unflavored gelatin
1 tsp salt.
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 1/2 Cups milk
2 1/2 Cups pumpkin (1 large can)
6 slightly beaten egg yolks
6 egg whites
2/3 Cup sugar
1 1/2 Cups brown sugar

Mix in saucepan brown sugar, gelatin, salt, spices, egg yolks, and milk. Cook over medium high heat until boiling, stirring constantly. Remove and stir in pumpkin. Chill (in bowl) until lukewarm. Beat egg whites until fluffy. Add sugar and beat until combined. Fold together with pumpkin mixture. Put into pre-baked pie crusts and refrigerate overnight.

Makes 2 Pies. Serve with whipped cream.


Nehemiah 8:10
Nehemiah said, "Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared.

Enjoy~
Lori

http://www.sinclairinkspot.com/
http://www.faithfriendshipandfood.blogspot.com/
Find me on Twitter, Facebook, MySpace, ShoutLife, Tangle, or Yahoo

Lime Seared Scallops and Spinach Salad

Lime Seared Scallops over Spinach Arugula Salad

My children made me the most delicious birthday dinner I have ever had. As a surprise they made lime seared scallops served over a spinach salad with red wine vinaigrette, together with a side of fresh crab legs. It brought back many wonderful memories of childhood on the Virginia coast catching fresh crab. Here is what they did:

Take 3-4 large scallops per person. Pat them completely dry, then drop them into a hot pan with olive oil. Sear them well on both sides, until golden brown and slightly firm to the touch. Drizzle with fresh squeezed lime juice and top with salt and pepper. Remove from pan. Saute onions, garlic, and shallots in the same pan with the fish and citrus juices.
Lay a plate with a mixture of fresh spinach and arugula. Lay the seared scallops on top, and spoon the sauteed onions, garlic, and shallots over the top. Lightly drizzle with red wine vinaigrette. Serve with a side of crab legs and soft buttered rolls. It will be a meal to remember for about half the cost of a dinner out.

"Every year on your birthday, you get a chance to start new."
Sammy Hagar/quotes/quotes/s/sammyhagar280556.html

Enjoy
Lori~

http://www.sinclairinkspot.com/

Homemade Chicken Pot Pies

Easy Chicken Pot Pies

Another great and inexpensive meal. Take yesterday’s recipe for homemade chicken soup. Heat the leftovers to a boil. Thicken with either a mixture of cornstarch and water, or flour and water. Once thickened, pour into oven proof bowls. Top with either frozen pie crust (cut to the size of the bowls), or puff pastry (also cut to the size of the bowls). Sprinkle lightly with your favorite cheese and herbs. Bake until golden brown on top, approximately 15 minutes at 350 degrees. Serve with toast or warm bread and a salad.

"This is the beginning of a new day. God has given me this day to use as I will. I can waste it or use it for good, but what I do today is important, because I am exchanging a day of my life for it! When tomorrow comes, this day will be gone forever, leaving in its place something that I have traded for it. I want it to be gain, and not loss; good, and not evil; success, and not failure; in order that I shall not regret the price I have paid for it."... Anonymous

Enjoy!
Lori

Psalm 23:6 "...my cup overflows."

Flu Season

Flu Season

We got our flu shots at work this week. It reminded me of how miserable I am when I get sick. I am not at all pleasant to be around. All I want to do is sleep and have some hot chicken soup. Canned soup is good, but nothing compares to homemade. It is both tastier and cheaper. I try to keep a big pot around at least once a week. If not for me, then for someone else in my household that may not be feeling well either. There is a special feeling when you care for someone else who is ill.

Matthew 25:36 "... I was sick and you looked after me..." NIV

Here is my favorite chicken soup recipe.

1 whole chicken
3-4 cloves garlic
6 cups water
salt
pepper
3-4 stalks celery
2-3 carrots
1 potato
2 C. egg noodles

Take one whole chicken, clean, remove the giblets, and place into a large crock pot. Season with salt and pepper. Add chopped garlic, celery, carrots, potato, and onion. Cover with water. Cook on high for 4 hours, or low for 6-8 hours. If no crock pot is available, simmer the chicken on the stove top on low heat for 2 hours. Remove the chicken from the heat. The liquid is now the base of your soup. Salt and pepper to taste.

When the chicken is cooled, remove the meat from the bones, taking care not to get any small bones into the meat. Return the meat to the pot, discard the bones. Bring to a boil. Add egg noodles and cook until tender. Serve warm with crackers.

Enjoy, and stay well this flu season.

Lori
Psalm 23:6 "...my cup overflows."

www.SinclairInkSpot.com
You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

Beanie Wienies

Beanie Weinies

John 21:15
Jesus said "feed my lambs."

The can says pork and beans. Some people call them franks and beans. We always called them beanie weinies. Whatever the name, they are yet another cheap meal that sustains households with children. It is a meal that can be made, literally in about a minute: open the can, slice a dog, heat and eat. What could be better?

How about something with a little more nutritional value? The only pork that I’ve ever seen in those cans is two tiny chunks at the bottom that are predominantly fat. They should call it Pork Flavored Beans. Here is my take on a more nutritionally based and delicious version of beanie weinies.

Use black beans. They are high in soluble fiber (the good kind) and a good source of protein. White beans work well too. Soak them overnight to soften, then throw them into a crock pot and cover with water.

Add:
1 chopped onion
2 chopped carrots
3 stalks of chopped celery
3-4 cloves of chopped fresh garlic
1 6 oz. Can of tomato sauce
1/4 C. Molasses
1 package sliced hot dogs (or substitute your favorite meat)
salt and pepper to taste

Simmer on low in the crock pot for 6-8 hours or until beans are soft and the flavors meld together. This one pot, for about the cost of two cans of pork and beans, will make enough for a family of 6. You will get more flavor, and better nutrition. It will also freeze well, or last in the refrigerator for a week. It is quick, cheap, and delicious. There’s nothing better on a cold winter evening, than coming home to a hot meal ready to eat in the slow cooker. Try it out. Enjoy.

Psalm 23:6 "... my cup overflows."
Lori