Turkey stock. It's done, strained and getting cool enough to put in the refrigerator. Tomorrow we're going to save back enough of the turkey for sandwiches and can up the rest of it with some of the stock. Whatever stock is left will get canned too for future use.

Pickles will make herself some turkey soup tonight using a jar of mixed garden vegetables she canned earlier this year, a jar of canned tomato base and a handful of turkey. I will make my traditional "day after" sandwich with lots of mayo and maybe a little of the cranberry sauce on fresh baked bread. I love this time of year!

I started out in a big stock pot and simmered the turkey carcass all day and some more today.
Now after removing all bones there was a lot of meat leftover.
This is now reducing down for more flavor.
It has onion celery elephant garlic carrots for vegetables so far.

Spices black pepper fennel pinch of salt.
Mixed flour with melted butter and turkey broth with about 1/2 cup of dry Sherry.
Poured it in and letting it simmer down farther.
Gonna make a nice soup when I'm through.

I ate on the soup all day and half the night.
Plus I heated up a turkey wing in a hot oven and ate it.
Two slices of pecan pie during the day.
Then to top it off for the night had some of the soup with ramen noodles but tossed out the spice packet it came with.
Total amount of salt per about 1 1/2 gallons of soup was less than a teaspoon.

Next for today will be white meat turkey chunks in Alfredo sauce with penne pasta.

I'm not going to let that get the best of me and I'm not tired of turkey.
Ya gotta think outside the box to do it though.
No sandwich yet.

worth1 wrote: ↑Sun Nov 28, 2021 12:14 pm I ate on the soup all day and half the night.
Plus I heated up a turkey wing in a hot oven and ate it.
Two slices of pecan pie during the day.
Then to top it off for the night had some of the soup with ramen noodles but tossed out the spice packet it came with.
Total amount of salt per about 1 1/2 gallons of soup was less than a teaspoon.

Next for today will be white meat turkey chunks in Alfredo sauce with penne pasta.

I'm not going to let that get the best of me and I'm not tired of turkey.
Ya gotta think outside the box to do it though.
No sandwich yet.

Outside the box is white meat turkey in a cranberry Alfredo sauce. Inside the box is using traditional fettuccine pasta

We didn't have much turkey leftover. Did turkey schawarmas and then I made turkey noodle soup.

Tormato wrote: ↑Sun Nov 28, 2021 12:32 pm

worth1 wrote: ↑Sun Nov 28, 2021 12:14 pm I ate on the soup all day and half the night.
Plus I heated up a turkey wing in a hot oven and ate it.
Two slices of pecan pie during the day.
Then to top it off for the night had some of the soup with ramen noodles but tossed out the spice packet it came with.
Total amount of salt per about 1 1/2 gallons of soup was less than a teaspoon.

Next for today will be white meat turkey chunks in Alfredo sauce with penne pasta.

I'm not going to let that get the best of me and I'm not tired of turkey.
Ya gotta think outside the box to do it though.
No sandwich yet.

Outside the box is white meat turkey in a cranberry Alfredo sauce. Inside the box is using traditional fettuccine pasta

The acid in the cranberries would curdle the cheese sauce if not very careful.
Definitely have to mix in well below curdle temperature.

Julianna wrote: ↑Sun Nov 28, 2021 1:28 pm We didn't have much turkey leftover. Did turkey schawarmas and then I made turkey noodle soup.

I love schawarmas.
Pita bread I have yet to master as if I have ever tried of which I haven't.
Store bought is not an option even though it is available.
Fresh out of the oven or not at all.

Can I possibly be forgiven??

worth1 wrote: ↑Sun Nov 28, 2021 4:24 pm

Julianna wrote: ↑Sun Nov 28, 2021 1:28 pm We didn't have much turkey leftover. Did turkey schawarmas and then I made turkey noodle soup.

I love schawarmas.
Pita bread I have yet to master as if I have ever tried of which I haven't.
Store bought is not an option even though it is available.
Fresh out of the oven or not at all.

Can I possibly be forgiven??

Haha yes! I honestly use Martha Stewart's pita recipe and omit sugar, lessen the salt (the recipe last I read had a tablespoon of salt unless they fixed that), and increase the olive oil. I make it thin and my husband says it tastes like his mother's bread. So I figured that was good. Hers beat mine in that she had a taboun. But otherwise he likes it. But usually we use tortillas for it as it is the closest to their schawarma bread.

Next year.

I was going to use that turkey and broth, but instead, I put the quart of it in my freezer yesterday (I was tired of turkey already), and today, I made another batch of that dhansak, that I used up some old veggies in, like I did the other time. And it went quickly, since I still had some of that dhansak masala that first batch made enough for about 3 batches.

This time I made it differently, starting with barley, as the grain, and started with that in the Instant Pot, since it takes longer than the rest of the ingredients - pressure cooked 12 minutes in salted water, with turmeric, then released naturally, while prepping other things. Then added 1/3 c each channa, toor, and urad dals, plus my last two sweet potatoes, peeled and diced, 2 more cups water, and 2 tsp dhansak masala, and PC'd 6 minutes, releasing naturally.
The barley, 3 dals, and diced sweet potatoes, cooked for the dhansak, before adding the sauce. by pepperhead212, on Flickr

While doing this, I prepared the sauce, using some green tomatoes, in place of the tamarind, for the tartness, and the rest of the barely ripened tomatoes, adding a tb of paste, to make up for the light red tomatoes. I started in reverse with the ingredients for the tarka first, adding the onions and ginger, to cook a few minutes, followed by some garlic and the tomato paste, then the blended up tomatoes, plus 4 more tsp masala, and the last bottle gourd of the season, peeled and diced - about 2½ c. I cooked this down, until fairly thick, and the barley/dal mix was finished. I mixed the two, corrected the seasonings (the green tomatoes did the sour well!), and simmered a few minutes, before adding the cilantro. I also put some of those rye croutons on - goes well in these dishes.
Sauce and tarka, cooked with the last bottle gourd of the season, for the dhansak. by pepperhead212, on Flickr

Dhansak, after combining the two parts, and simmering briefly. by pepperhead212, on Flickr

Finished dhansak, with some dried rye bread cubes, and cilantro, for garnishing. by pepperhead212, on Flickr

Tormato wrote: ↑Mon Nov 29, 2021 2:43 pm Next year.

Not a human alive with two XX chromosomes that thinks the three stooges are funny. Fortunately, I’ve got a y.

Chicken Parm.

I had fish and chips Texas style.

I baked a frozen pizza with wonderberries and extra cheddar added.

I tried out our new pizza stone and it was great. Made mushroom and cherry tomato pizza.

i made a big pot of good hamburger soup.
first the stock with beef bones from the feed, and seed made in the pressure cooker.
browned 3 lbs of grass fed burger from the mennonites.
vegetables
taters
onions
carrots
celery
parsnips
turnips
green beans
corn
one large can crushed tomatoes

seasonings
salt
fresh ground pepper
garlic
basil
oregano
thyme
savory
thyme
bay leaf
no real recipe. i just add what looks like enough of everything. ingredients may vary from time to time.
sometimes i'll add some garden greens or zucchini from the freezer.
my son says this is his favorite soup that i make.

it takes several hours to get the final product with all the chopping, and making the stock.
a good winter meal when it is cold outside, and the house needs the heat.


keith

Really you use bones from a Feed and Seed to cook with? What are they marketed for? I thought it was only meant for live stock and pets. I know my bird seed for example says not for human consumption. I have neverr found a good source of bones or beef stock and so I have never made it. I know some people make it with Hamburg, but I usually default to buying it. I have toyed with trying it because I really like making my own chicken stock.

Yes, the feed and seed bones for stock also got my attention. @rxkeith care to elaborate? I need to see if I’m missing out on something!

Meanwhile, at the other end of the US, fish tacos for dinner. Speckled trout, a.k.a. Spotted sea trout. Caught yesterday. Corn tortillas, chipotle in adobo sauce (mayo, sour cream, lime juice, garlic, oregano, together with the 2 peppers from the can and most of the juice from the can). Cilantro, shredded cabbage.

Fish coated in Panko and pan fried in peanut oil.

Looks like a beautiful job of frying that fish! Crispy outside, moist and flaky inside. Well done.

haha, yeah, i should clarify the bones.

the owner of the feed and seed raises cattle on the side. he sells the ground beef at the store.
he also provides calves to the young folks and 4hers to raise for the county fair. he is a good guy.
one day i'm at the store, and i asked dean the owner if he ever had beef bones. i was interested in
making my own beef stock. he said, geez, no one has ever asked me for bones before. they were just
a waste product. how many do you want? i said as much as i can fit in my freezer. so i had 75 lbs of bones.
dean charged me his processing fee, 50 cent/lb. which is a very good deal, and i told him so.

to make the stock, i place some bones in our largest pressure cooker, fill it 2/3 full with water, and cook it at two rings on the pressure gauge
for about 25 minutes. cooked too long, the bones start to fragment apart, requiring you to strain the stock which
is a pain. there is very little meat on the bones, just tendons, bone marrow, and connective tissue that is probably a good source of
collagen which is good for your joints. i eat some, and give the dog some.
the stock come out surprisingly rich. you can cool it, and skim off the fat if you like.

there is an actual recipe for good hamburger soup in an old U.P. cook book that we have somewhere in the house.
it calls for a no. 2 size can of tomatoes. huh???? it also calls for 1/4 cup of ketchup. now, i like ketchup on things, but
i do not like ketchup in soup. i started substituting tomato paste in varying amounts to see what we liked best.
i didn't use tomato paste today, opting for a 28 oz can of crushed tomatoes instead of a 15 oz can. it worked out fine.
my son had maybe three bowls of soup. he had a bowl in his hand for about an hour and a half.


keith