I survived another Thanksgiving and managed to gain just 2/10th of a pound. But I was unable to escape Texas without leftovers.
In the fridge there was a gallon size baggie with some white, some dark, one leg and one wing from the bird. Thanksgiving was two days ago. I had to do something or this would become cold turkey sandwiches (boring). After a few minutes of anguish I had an idea…soup.
I almost called this recipe “A Wing and a Prayer” because I never put turkey in navy bean soup before. But since it’s my basic navy bean soup recipe with some roasted turkey parts tossed in the pot I’m sure the soup will turn out fine.
- 3 garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- Salt and pepper to taste
- 1 qt low-sodium vegetable broth
- 1 lb dried navy beans
- 3 carrots, peeled and diced
- 1/2 sweet onion, diced
- 3 stalks celery, diced
- 1 cooked turkey leg
- 1 cooked turkey wing
- Soak the beans overnight in water.
- Heat the olive oil in a large stock pot. Add the onion, celery, carrots, and garlic. Saute until the vegetables are softened. Add the thyme and saute an additional minute until the herb is fragrant.
- Drain and rinse the beans. Add to the pot along with the vegetable broth, bay leaf, and turkey parts.
- Bring to a boil then reduce to simmer for about 2 hours or until the beans are soft.
- Remove the wing and leg. Allow to cool and remove the meat from the bones. Discard the bones. Dice the turkey meat and return to the pot. Correct your seasonings.
The Next Day
This may be the quickest edit to a post ever. I forgot to list salt and pepper. But if this is your first visit to this recipe you wouldn’t know that. When I corrected the seasonings I tossed in some paprika, dried parsley and a little shake of garlic and onion powders. The Boss also told me to use up the leftovers so in addition to the leg and wing I added about 4 ounces of breast meat.
During the simmer phase keep an eye on the pot. As navy beans cook the liquid thickens so don’t let the soup burn. Add sufficient additional liquid to avoid this calamity. At first I used water. Towards the end of the simmer I used some organic chicken broth. In total I may have added nearly a cup of liquid during the cooking process.
The soup turned out yummy.
Nothing of importance is ever achieved without discipline. I feel myself sometimes not wholly in sympathy with some modern educational theorists, because I think that they underestimate the part that discipline plays. But the discipline you have in your life should be one determined by your own desires and your own needs, not put upon you by society or authority.
We all know better, but we don’t choose better. I was a cokehead, a heroin addict. At night you get coked up knowing you’re going to feel terrible in the morning. You have to make the habit of doing what’s difficult now to make you better. It’s easy to do the right thing when you’re used to it.
I named this soup Unoriginal because there’s really nothing original about cabbage soup. It could just as easily be called What’s in the Fridge Soup because I had a small head of cabbage that needed to be eaten. There were two halves of two different peppers and half an onion. What do you do with these odds and ends?
Something happened to me this summer. I was a lapsed vegetarian for over 30 years and in the beginning of August I got serious about my diet (again). Kyrie credits his diet for the recent Celtics winning streak. Clearly something is happening to a lot of people. It’s not just me.
Choose better. Losing 200 pounds was not easy. Regaining 40 pounds was easy. Making the right food choices? Trust me, it’s easier than you think.
1 Tbsp extra virgin olive oil
1 clove garlic minced
1/2 large onion, thin sliced
2 carrots, peeled cut into coins
1 stalk celery sliced thin diagonally
1/2 each red and green bell pepper, slice
1 cup frozen corn
7 oz canned diced tomatoes with juice
1 small head green cabbage sliced
1 quart organic vegetable broth
1/2 Tbsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
- In a medium size pot heat the olive oil.
- Everybody (except tomatoes, corn and broth) in the pool in the following order: onion, carrots, celery, peppers, garlic, cabbage.
- Saute until the cabbage wilts, add herbs, salt, and pepper.
- Add vegetable broth and tomatoes. Bring to a boil, then reduce heat to simmer.
- Simmer partially covered for 30 minutes. Add corn and simmer an additional 5-10 minutes.
Baked oatmeal? Never heard of it. I’ve been cooking for over 40 years and never heard of baked oatmeal. I was introduced to baked oatmeal on 11/12. It took a few days but I finally posted Doris’ Baked Oatmeal recipe on the 15th. On the 16th I get an email from another one of those friends where time is meaningless. I start to read her email and I can’t believe what I’m reading.
When I opened e-mail and saw your Gary’s kitchen post about baked oatmeal from the 15th, my head dropped down to look at the breakfast I was eating. No Lie. I love the randomness of the universe sometimes.
Warm Baked Oatmeal
1 3/4 cups water
1 cup old fashioned rolled oats-I use thick cut
3 TBS brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp each nutmeg, NACL
2 egg whites or 4oz egg substitute
2/3 cup milk
1/3 cup- your favorite dried fruit-optional (Unsweetened cranberries or cherries are particularly nice here)
- Boil water and add oatmeal reduce to simmer 5 minutes. add the dry ingredients mix well.
- Whisk the eggs and milk together, add to the oatmeal. Add the dried fruit.
- Pour into 8 inch baking pan sprayed with non stick stuff. Bake about 25-30 minutes at 350.
- Great topped with yogurt and toasted almonds or pecans.
About 105 calories without the topping, Bonus fiber from the oatmeal and nuts, protein from the eggs.
So in less than a week I get two baked oatmeal recipes. Must be Karma. I haven’t made this baked oatmeal recipe yet but if Frenchy makes it, it has to be good.
We all have friends like this. They are the ones with whom time is a meaningless concept. Five hours, five days, five years pass and it doesn’t matter. Time is meaningless because the friends you share a unique time/space continuum with are always there for you. Years will pass (and they do) but when you see each other again it feels as if no time has passed.
There comes a time when we all reach out. Maybe it’s for companionship, perhaps for understanding. There is a bond that exists unbroken by time or geography. A call is made. Yes, it would be great to see you again. Most of the time nothing further comes of the call. But then the second call comes, you clear your schedule, and you make time to spend with your special friends.
“Do you eat oatmeal?”
(and who at this age in life doesn’t eat oatmeal?)
“Yes, I love oatmeal.”
“Then I will make baked oatmeal in the morning for breakfast.”
Baked oatmeal? Never heard of it. I’ve been cooking for over 40 years and never heard of baked oatmeal. So when in doubt do what everyone else does.
Google it. Amish Baked Oatmeal. Dozens of recipes, all the same, each just a little bit different.
So I took a picture of the recipe but not of the book cover or author. The recipe is Amish and I’m stealing it now. I guarantee the recipe will change, but for now, I’m stealing it unchanged. Kathy King is listed on the line with the recipe title. So Kathy, wherever you are, Doris and I thank you for this yummy oatmeal recipe.
Doris’ Baked Oatmeal
I don’t want anyone to think we just jumped in the car and drove three hours for oatmeal.
No, we jumped in the car to go see this guy with our buddies.
Plain yogurt is awful. Plain Greek yogurt is worse. Thick, sour, and nasty.
The plain Greek yogurt in the fridge was at its expiration date. We cannot keep any dairy products in the house past their expiration dates because they will go bad at precisely 12:01 AM the day after the expiration date. What do you do with a half container of thick, sour, nasty plain Greek yogurt that will turn at one minute past midnight?
Pancakes of course.
No hints or tips. This recipe is reasonably fool proof. For those with sharp memories this recipe is a variation on my Yogurt Pancake recipe. All of the normal pancake rules apply here.
We await daughter-in-law approval.
Greek Yogurt Pancakes
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1 cup plain Greek yogurt
2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg beaten
2 tablespoons canola oil
1/2 cup low-fat milk
In a medium mixing bowl stir together flour, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, yogurt, and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with remaining batter.
High protein diets may lead to long-term kidney damage among those suffering from chronic kidney disease, according to research led by nephrologist Kamyar Kalantar-Zadeh, MD, MPH, PhD, of the University of California, Irvine.
The research also indicates that a low protein, low salt diet may not only slows the progression of CKD as an effective adjunct therapy, but it can also be used for the management of uremia, or high levels of urea and other uremic toxins in the blood, in late-stage or advanced CKD and help patients defer the need to initiate dialysis.
Follow this link to the source article.
There is too much emphasis on dietary protein period. Common sense dictates that even in the absence of CKD a low protein, low sodium diet is prudent. Recently I’ve been reducing the sodium and surprisingly food still tastes good. I really notice restaurant meals when too much salt is present. Hell, I’m even eating unsalted cashews.