Fast, easy and delicious!
This soup was put together using chicken stock, olive oil, diced onions, garlic, celery, carrots, bay leaf, parm. rind, broken vermicelli and petite diced tomatoes.
To put into the soup, I made Parmigiano-Reggiano “Crespelle” (crepes).
Who knew the hardest part of being an adult is figuring out what to cook for dinner every single night for the rest of your life. — Unknown
‘Italian Sausage Puff Pastry’ for supper.
Filling: Italian Sausage, green peppers, onions, garlic, hot pepper flakes and cream cheese.
After Thanksgiving I always make a, hearty, turkey soup.
I make this soup the day before we are going to eat. It, undoubtedly, taste better the next day.
I always yield more than 3 quarts of rich, delicious, turkey gravy when I cook a turkey, and have more than enough leftover to add a large portion of the gravy to the strained broth.
Instead of using store-bought egg noodles, as I usually do, we made fresh angel hair pasta.
I never add the noodles / pasta to the pan of turkey soup. The pasta will absorb too much of the liquid and get too soft. Add the pasta to the bowls before ladling the hot soup over the pasta.
This soup freezes well.
Homemade “Harvest Cranberry & Orange with Pecans” bread.
Where the recipe called for water, I used apple juice instead. The juice added a touch of sweetness to the bread.
It was delicious with left-over turkey after Thanksgiving!
Instead of purchasing granola, I make this recipe. I add about 1/4 cup (or more) of granola to a cup of low-fat, vanilla yogurt for breakfast or a snack. Delicious!
Preheat oven 250°
3 cups Old-fashioned Quaker Oats
1 cup sliced almonds or pecans
3/4 cup shredded coconut
1/4 cup plus 2 Tablespoons dark brown sugar
1/4 cup plus 2 Tablespoons pure maple syrup
1/2 teaspoon maple extract/flavoring (optional)
1/4 cup vegetable oil
3/4 teaspoon salt
In a large bowl, combine oats, nuts, coconut, and brown sugar. Combine together.
In a separate small bowl, combine maple syrup, oil, maple extract and salt.
Gently, but evenly, combine both mixtures together. Put combined mixture onto 2 sheet pans (cover with parchment paper if desired). Bake for 1 to 1 hour and 15 minutes, flipping and stirring (with a spatula), every 15 minutes to achieve even color.
Remove from oven (see *note below). Cool and store in containers.
*Note: Raisins or other dried fruits can be added after removing from oven. Mix evenly to distribute.
Smoked applewood bacon, smoked cheddar, and chive scones.
I modified the recipe by using, Applewood Smoked Bacon and Beechwood Wisconsin Smoked Cheddar Cheese
Recipe: Bacon-Cheddar-Chive Scones
Homemade Ciabatta for Italian-Style Sandwiches.
We made one large sandwich and frozen one loaf for later use.
With this type of bread, there is no sogginess that is normally caused by the (homemade) sandwich oil/dressing or from the moisture in the veggies.
Before eating, I tightly wrap the sandwich in plastic wrap then refrigerate it for about an hour before cutting it into portion sizes.
Homemade “Chicken Soup”.
I served each soup bowl with little, fresh, homemade ravioli stuffed with ricotta cheese mixed with Parmigiano-Reggiano.