Peatitim

Update: An incomplete draft without the full recipe was accidentally published yesterday. I have corrected it.

Happy Monday! I know, it’s really Wednesday, but with Purim on Sunday, the kids all still on vacation Monday, and Tuesday being “get to preschool late because I’m tired from vacation” day and national weekly end school early day and one of my kids’ birthdays, my “normal” week is getting off to a late start. And it’s almost over. Today is another birthday, and tomorrow I already need to get ready for Shabbos because there’s another family event on Friday. So cleaning for Pesach (Passover) is getting a slow start. In the meantime, however, the annual two weeks of carb-binging followed by two weeks of gluten-free meals in an effort to rid the home of leaven is in full swing. Does your home look like this between Purim and Pesach, too?

PROBLEM: My two-year-old wants macaroni and cheese for lunch every day. I am trying to use up all flour-based products in the next two weeks so I can clean for Passover knowing that Cheerios will not get kicked down the hall when I turn my back. My pasta supply is now dangerously low.

SOLUTION: P’timim. This orzo-like toasted pasta is commonly known in English as “Israeli couscous” or “pearl couscous” because of its round shape, resembling couscous. (Don’t be fooled. Israeli couscous is not considered couscous in Israel.)

I made it into a complete, healthy meal by pairing the “pearls” with peas. Since they are the same shape, they mix in well and look nice, in addition to adding fiber, protein, and vitamins.

dsc07068

Okay, I guess looking nice is relative. They do add a splash of color!

For the sauce, I use partly 28% fat grated yellow cheese and partly 5% fat gevinah levanah, soft white cheese. My preferred brand of gevinah levanah is Strauss “Ski” because it contains a little cream and tastes the creamiest. If you don’t live in Israel, I suggest subbing low-fat sour cream or Greek yogurt for the gevinah levanah. 

The most important difference between p’titim and pasta when making macaroni and cheese is that pasta normally has the starch rinsed off, whereas p’titim are not rinsed. So although a bit of flour or cornstarch is normally added to the cheese sauce for macaroni and cheese, it should not be added to p’titim.

dsc07070

Peatitim Recipe

Ingredients:
1 teaspoon oil
500 gram bag ptitim
salt and pepper
2 cups frozen peas
250 gram (about a cup) soft white cheese or Greek yogurt
1 cup shredded yellow cheese
turmeric, paprika, garlic powder (optional)

Directions:

  1. Heat oil in pot over medium flame. Add p’titim and stir to prevent burning.
  2. Boil 1 liter water.(May be done before step 1, too.)
  3. Add salt, pepper, and any other desired seasonings to dry p’titim and mix.
  4. Add water CAREFULLY. The p’titim tend to jump and splash onto the stove. I recommend having the pot cover handy to clamp on immediately. Any other methods of keeping the p’titim from jumping out of the pot are very welcome in the comments.
  5. Reduce the heat to low. Simmer for five minutes until most of the water has been absorbed.
  6. Add peas and cook for one more minute.
  7. Turn off stove. Add grated cheese and stir until it has melted.
  8. Add white cheese and stir until a uniform cheese sauce coats the p’titim and peas.
  9. Adjust seasonings if necessary.

 

Posted in Fast Food, Sides, Stovetop | Tagged , , , , , , , , , | 1 Comment

Stuffed Stuff

Imagine if Hitler had a Jewish mistress (but he didn’t know it) with a cousin who had saved his life, and one day in 1939 she revealed her identity, and he said, “Really? You’re Jewish? No way! Hey, I like Jews after all. I guess I really shouldn’t kill all the Jews in the world.” Would you call that a miracle? This is comparable to the Purim story. When Queen Esther revealed her hidden identity to King Ahashverosh, the decree to eradicate all the Jews in the world was mitigated by allowing the Jews to defend themselves. Skeptics could call it luck, chance, or coincidence because this miracle was hidden. It was less obvious than ten plagues, walking through the Sea of Reeds on dry land, eating manna from heaven, or one day’s worth of oil lasting for eight. It takes some insight to look at the whole story and say, “Wow!” This is reflected in the foods we eat when we’re celebrating. Traditional foods are all based on the famous idea of, ‘They tried to kill us; G-d saved us; let’s eat.’ On Purim we eat foods with fillings, surprises inside, stuffed stuff.

Filling and stuffing is time-consuming. For a cook short on time, this can be a challenge. I chose dishes that could be made ahead and frozen or with very easy fillings. Here are some last minute quick ideas for a stuffed stuff menu, soup to nuts:

  • Turkey neck soup with kreplach.  Kreplach are a traditional stuffed Purim food I have never made from scratch: meat-stuffed dough triangles usually served in soup, the Jewish version of wontons. Why turkey necks instead of classic chicken? The evil Haman wanted to hang Mordechai the Jew on the gallows, and he and his sons were hung in the end.
  • Stuffed peppers, stuffed with meat or rice and covered in Hidden Veggie Tomato Sauce. It’s like the vegetables are all in costume.
  • Vegan Burritos with Easy Refried Beans could be stuffed with ground meat as well. They go great with Sunny Avocado Salad.
  • If you make hamentashen, try put different fillings, such as Lite Chocolate Ganache or a date-based chocolate filling, Gluten-Free No-Bake Brownie Bites stuffed into cookies. Or simply serve walnut-stuffed dates.

I hope this helped stuff up any holes you still had in your Purim menu.

Happy Purim!

 

Posted in Food for Thought | Tagged , , , , , , , , | 2 Comments

Lite Chocolate Ganache (Parve, Vegan)

When I was a kid, my shul (synagogue) had a sisterhood. The members cooked for congregational Chanukah and Purim parties, organized an annual rummage sale as a fundraiser, and had lots of Sunday morning meetings. My current shul doesn’t have a sisterhood, but the ladies do have a WhatsApp group. Welcome to the 21st century. The first message I received after joining the group two weeks ago was an invitation to a chocolate workshop in honor of the happy Hebrew month of Adar. Because women+chocolate= :-). Am I perpetuating stereotypes? Oops.

DSC07695.JPG

Most recipes for ganache or truffles call for chocolate and cream or nondairy creamer. Since nondairy creamer is right below margarine on the list of things not allowed into my kitchen, I was happy to learn that ganache can be made with just chocolate and hot water. Apparently, it is not just a way to save money on cream. Chocolate purists prefer using water to thin the chocolate because it doesn’t adulterate the chocolate flavor. Who knew that cheap could be chic? This is good if you’re using high-quality chocolate (at least 70% cocoa solids). If you only have chocolate chips, they’ll taste like melted chocolate chips without the cream to enrich the flavor.

Whereas the classic ganache recipe calls for equal parts cream and chocolate, if water is used, less is needed since it is thinner than cream. The standard size of local chocolate bars is 100 grams (about 3.5 ounces). To make ganache, add 85 ml (about 1/3 cup) boiling water to each 100 grams of chocolate, broken into pieces. Let it sit for a minute, and then stir until melted together. No whisk or mixer needed. A regular bowl and spoon work just fine. If there are stubborn lumps of chocolate after a few minutes of mixing, microwave for 30 seconds or heat over a double boiler until the chocolate has all melted. At this point, you can add flavorings, such as liquor or peanut butter. For mocha flavored ganache, melt the chocolate with hot coffee instead of hot water. If using the ganache to frost cake, you’re ready to go. Let that chocolate flow. If you want to use the ganache more like a mousse, such as to fill dessert cups like in the picture, you have a little more work ahead. Put the chocolate mixture in the fridge to cool for about a half hour, until it has thickened to frosting consistency, but not hardened. Fill a pastry bag or corner of a zip-top plastic bag (Regular sandwich bags aren’t strong enough.), snip the end, and pipe into place. Decorate with nuts, shredded coconut, or sprinkles. If the chocolate mixture hardens too much in the fridge, simply microwave for increments of 10-15 seconds until it’s soft enough to squeeze out of pastry bags.

DSC07697.JPG

Lite Chocolate Ganache Recipe

Ingredients:

100 grams good quality chocolate
85 ml (about 1/3 cup) boiling water
1 teaspoon liquor, coffee, nut butter, or other flavoring (optional)
nuts, shredded coconut or other toppings (optional)

Directions:

  1. Break chocolate into small pieces and put into microwave-safe bowl.
  2. Pour hot water over chocolate. Let sit for one minute.
  3. Stir until an even, smooth sauce is formed.
  4. Mix in flavoring, if desired.
  5. If you want a thicker consistency, refrigerate for a half hour.
  6. Spoon into pastry bag or zip-top bag with the corner cut off to frost with.
  7. Decorate with toppings, if desired.

If you’re looking for a healthier option, try Gluten-Free No-Bake Brownie Bites.

 

Posted in sweets | Tagged , , , | 11 Comments

Sweet and Sour Flowers

Forget door bells and sleigh bells and schnitzel with noodles. Just give me flowers. It might sound cliche, but they really are one of my favorite things. Since it’s Adar, the happiest month on Hebrew calendar, I’ve been indulging in happy things. I spent a morning hiking with some of my favorite people people and saw magnificent  flowers. The white petals are raining from the almond trees, and the hills surrounding my house are full of bright red poppies (פרג) and anemones (כלניות) sans Wizard of Oz. I can’t actually tell the difference between them, but I still love them. Fields are yellow with spring groundsel (סביונים), and purple cyclemen (רקפות) are hiding in the shade behind rocks and trees. No picking, though! Cyclemen and anemones are officially “protected flowers” that are illegal to pick in Israel. If you’re here, try to find a chance to get away from your computer, the kitchen, the Pesach cleaning, and the half-made Purim costumes and get out to see the beauty around you. If you’re not in Israel, this is what you’re missing:

dsc07613

almond blossoms

dsc07645

Poppy or anemone?

dsc07623

spring groundsel

dsc07626

cyclemen

Even closer to home, my parking lot is full of yellow flowers that have the same nickname in Hebrew as sour sticks candy, chamtzutzim (חמצוצים). They are actually called חמציץ נטוי chamtzitz natui, known in English as Bermuda Buttercup or Soursob. Their sour name comes from the fact that if you pick them and suck on the bottom of the stem, they taste sour. My girls love them.

dsc07688

Soursob

But not as much as they love these sweet flowers growing down the block. They pluck the orange blossoms from this local variety of honeysuckle and suck the sweet nectar.

dsc07747

wall covered in honeysuckle

dsc07748

honeysuckle

 

As far as I know, the sweet and sour flowers aren’t “protected.” For a complete list of protected and endangered wildflowers in Israel, see  Wild Flowers of Israel.

What are some of your favorite things?

Posted in A Taste of... | Tagged | 1 Comment

Vegan Burritos with Easy Refried Beans

I grew up in a fiber-rich household. We ate bran muffins, not blueberry; Sorbees, not Skittles; macaroni and baked beans more than macaroni and cheese. At school, I sat across the lunch table from white bread with mayo and American cheese or solid white tuna with Ritz crackers while I ate my supper leftovers. Once, a boy turned his nose up at my refried beans and tortilla chips, saying, “That looks like poop.” The non-confrontational child that I was, I refrained from slapping him. Anyways, my refried beans probably tasted better than his peanut butter and jelly sandwich.

I remember my father soaking and boiling pinto beans, pureeing them in a blender, then adding them to a cast-iron skillet waiting with sauteed onions and spices. I don’t have time for so many steps, so I simplified the process. My refried beans didn’t come out tasting like my father’s, but they’re very tasty with much less work. My kids said they tasted like Cheetos. Coming from a four-year-old, that’s a big compliment!

These burritos make a great weeknight supper or Purim side dish. Since they are wrapped up, tortilla concealing the contents, they fit well with the tradition of eating foods with hidden centers, like hamentashen and kreplach, to remember the hidden miracle of the Jewish people’s salvation on Purim.

dsc07725dsc07719

Burrito Recipe
For 2 burritos

Ingredients:
2 tortillas
1/2 cup refried beans (recipe below)
1 tomato, chopped
1 small avocado, chopped or 1/2 cup Sunny Avocado Salad
2 tablespoons corn
1 tablespoon chopped green onions
1/4 cup salsa (optional)

Directions:

  1. Spread 1/4 cup refried beans down the middle of each tortilla.
  2. Layer on chopped tomato, avocado, green onion, and corn, leaving about 2-3 centimeters (an inch) of clean tortilla at the ends. Add salsa if using.
  3. Fold two sides in and hold down while placing in sandwich-maker/electric grill. Grilling warms the fillings and seals the tortilla closed so it is easier to hold and eat. Let it sit for two minutes. Do not press closed, lest you squeeze the stuffing out.
  4. Enjoy!

Refried Beans Recipe
yield: about 4 cups

Ingredients:
500 grams (about 2 cups) dried red kidney beans
water
2 teaspoons salt
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

  1. Put beans in pot and fill with water at least 2 cm (about an inch) above the level of the beans. Cover and leave at least 6 hours.
  2. Pour out soaking water and replace with water to the same height. Add salt and stir.
  3. Boil for about 2 hours until bean skins are cracked open and beans are soft.
  4. Season with cumin, onion, and garlic.
  5. Mash with a potato masher or puree with an immersion blender. I like the smoother consistency achieved with the hand blender,. If you prefer chunky, use a potato masher (or if you’re really stuck, even a fork).
  6. Adjust seasonings if necessary.

 

Posted in Sides, Snacks, Uncategorized | Tagged , , , , , , , , , , , , , | 5 Comments

French Toast Casserole

I used to make French toast at least once a week. As a meal for two or three people, it’s very fast and easy, and there are always remains of challah and the ends of bread loaves floating around my freezer. Got milk and eggs? Got supper. Recently, however, the French toast has gone the way of the pancakes I used to make more often. I simply cannot get them out of the frying pan fast enough for my kids. Regular French toast means at least a half hour of running between the frying pan and the table, the frying pan and the milk, the frying pan and a pile of napkins. I needed a lazier faster, more efficient way to make French toast. A few weeks ago, after hearing about a savory bread pudding, I threw together this dairy bread pudding, which is basically baked French toast. Any sweet or savory add-ins are optional.

I’ve seen many recipes for French toast casseroles that includes layers or sweet syrups. If that what you’re looking for, this recipe is not it. This is about as simple as it gets, but it was still good enough to be the recipe that got my daughter to say, “Did you use a new recipe or make one up?”

“I made it up.”

“It’s so yummy. You should stop using recipes and always make up your own.”
I understood this to mean supper was successful.

Why is this casserole better than individual slices of French toast, other than less prep time? The outside gets a golden crust, while the thick inside stays soft and moist. Next time you’re trying to use up extra bread, try this, and you may never go back to pan-fried French toast.

French Toast  Casserole Recipe

Serves 4

Ingredients

One loaf worth of assorted bread parts
6 eggs
2-3 cups milk (or non-dairy alternative, such as soy milk, almond milk, or coconut milk)
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon, divided
Optional sweet add-ins: chopped apples, raisins, nuts, maple syrup, brown sugar
Optional savory add-ins: fried onions, sauteed celery, shredded cheese, canned corn, chopped spinach, fresh herbs

Directions:

  1. Tear bread into bite-sized pieces. Put into big bowl.
  2. In another bowl, whisk (can be with a fork; you don’t actually need a whisk) eggs, then add 2 cups milk, salt, vanilla, and 1 teaspoon cinnamon.
  3. Pour egg mixture over torn bread to coat it and let soak for about 5 minutes. If the bread is not all moistened, add more milk and mix. In any case, mix. You do not need the pieces of bread to remain distinct. It is good if they mingle and merge.
  4. Coat casserole dish with cooking spray and dusted with 1/2 teaspoon cinnamon.
  5. Pour bread mixture into casserole dish. Sprinkle another 1/2 teaspoon of cinnamon on top
  6. Bake at 350F/180C for about 45 minutes, until golden brown.

 

Posted in Sides | Tagged , , , , , , , , , , | 6 Comments

Blogaholic Award Nomination

It’s another game of blogger tag that someone made up to increase site traffic, and I’m “it.” By the way, there are a few more days left to my virtual ice cream party, if you’d like to join and meet other ice cream-loving bloggers. I’d like to thank Dolly from koolkosherkitchen for nominating me for the Blogaholic Award, ironically, last week when I wasn’t blogging much because my computer was acting up. Dolly writes such interesting posts full of personal, family, and historical stories to accompany her recipes that I feel truly honored to receive this nomination from her.
Nominees are supposed to share three interesting facts about themselves, but since I’m an English teacher, I’ll spice it up a bit by telling you two true facts and one false. See if you can guess which isn’t true. Let me know in a comment! 🙂
1. I can’t stand chopped liver, but I do like leftover cholent.
2. My favorite sport is swimming; the beaches in Israel are gorgeous!
3. I love the sun, but I also miss *snow*.
My most viewed post: “Emergency” Cookies
My post that received the most “likes”: Species of Israel Salad
My very first post, near and dear to my heart: Welcome to Israeli Salad!

If I’m “it,” now it’s my turn to tag 5 more bloggers. In no particular order:
Susie Lindau’s Wild Ride: https://susielindau.com/
YayYay’s Kitchen: https://yayyayskitchen.com/
Cooking for the Time Challenged:  https://cookingforthetimechallenged.wordpress.com/
Two Writing Teachers: https://twowritingteachers.org/
Granoladox: https://granoladox.com/

trh-blog-aholic-award

What is The Blog-aholic Award?

“The Blog-aholic Award” is an award created by Esme, The Recipe Hunter, for bloggers addicted to blogging with creative, ingenious and inspiring posts. They “mesmerize their followers with their posts, keep them captivated and riveted to their blog.” The Blog-aholic Award is also for bloggers who “Share and Inspire Others!” The Recipe Hunter (Cook & Enjoy) 

Rules

  1. Put the above award logo/image on your blog
  2. List the rules
  3. Thank the blogger who nominated you and provide a link to their blog (it can be to the post in which they nominated you or any other post or you can even link to their “About” page)
  4. Mention the creator The Recipe Hunter (Cook & Enjoy) of this award and please provide a link or pingback
  5. Write a post to show your award
  6. Share a link to your best post(s)
  7. Share 3 interesting and different facts about yourself
  8. Nominate 5-10 fellow bloggers, or more if you wish. Comment on each blog and let them know you have nominated them and provide the link to the post you created.

I would also like to thank Simcha at slimmingbsimcha for nominating me for the Blogger Recognition Award a few weeks ago, a few days after I was nominated by someone else and already had a post about it, so I didn’t write a new post after her nomination. Simcha’s blog details her determined “slimming” journey with inspiration and recipes.

Posted in Uncategorized | 5 Comments

Hidden Veggie Tomato Sauce

It’s that time of year again. Sunday will already be Rosh Chodesh Adar, meaning six weeks until Pesach (Passover). Last year, on Rosh Chodesh Adar Alef, an Israeli neighbor asked me if I had started cleaning for Pesach. After I regained my balance, I told her no. I’m not going to spend ten weeks spring cleaning and looking for leaven. I don’t have to worry about such encounters this year because I don’t have Israeli neighbors anymore. Okay, just joking; I have one.

In any case, while it’s not time to hit the panic button and pull out the bleach, it is time to start using up open packages of food and stop buying things that make tons of crumbs, like couscous. I also only have two weeks left to use up the end of last year’s matzah before Purim, since we don’t eat matzah for a whole month before Pesach. (Hey, stop making those grossed-out faces. It already tasted stale eleven months ago.)

Today’s versatile sauce is delicious on pasta or in matzah lasagna. Whatever you’re trying to get rid of, smothering it in sauce is a good idea, especially when this sauce is so full of vegetables. I must admit that my pickiest eaters were not willing to taste this tomato sauce, even though the vegetables are completely dressed up as tomato sauce, but I bet they would have liked it if they tasted it. I’ll let you know if they eat it in the matzah lasagna I’ll be making next week. This magic is thanks to my immersion blender, a gadget I never heard of until high school, but now I love it even more than my zester. This sauce should go over well with most kids because all of the vegetables are blended and hidden by the tomato sauce. I even snuck in some protein the form of a can of chickpeas. The overall flavor is milder than the standard, acidic tomato sauce. If you double the water and add a little more salt, this can also double as tomato soup.

Vegetables hiding in tomato sauce, which is hiding old matzah. We’re really getting into the Purim spirit.

dsc07488dsc07492dsc07497

Hidden Veggie Tomato Sauce Recipe

yield: about 2 liters

Ingredients

1 T oil
2 onions
5 cloves garlic
2 large zucchini (or kishuim, Magda zucchini, a paler form of zucchini common in the Middle East, which has a milder taste than the bright green zucchini you typically find in North America)
4 stalks celery
2 or more ripe tomatoes
1 can chickpeas, with liquid (about 2 cups)
1 large can tomato paste (about 2 cups
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sweet paprika

Directions:

  1. Saute onion and garlic in oil. Add spices, except salt.
  2. Add vegetables. Vegetables can be very coarsely chopped, even in large chunks, because they will be blended.
  3. Add chickpeas, tomato paste, about a liter (4-5 cups) of water, and salt.
  4. Simmer until the vegetables are soft, about a half hour.
  5. Blend into a smooth sauce with an immersion blender. Adjust seasoning if necessary.
  6. Serve warm on pasta, fish, chicken, etc. I divided this big batch into two containers and stuck one in the freezer.

 

Posted in Sauces, Soup, Stovetop | Tagged , , , , , , , , , | 3 Comments

Planting and Nourishing: Food for Thought

The kitchen is the heart of most homes, including mine. Each cracker, apple, sandwich, and carrot stick is a blood cell carried in vessels of bags or pockets throughout the day until the food runs out and the someone hungry comes back for more “oxygen.” Whether the family eats supper together around the table every night and discusses the highs and lows of life, or whether it is just where people go when their stomach is rumbling, the  kitchen is the source of of energy driving everyone’s day.

I admit, I’m over-possessive in my kitchen. Maybe even a little snobby. It’s not that I don’t like the idea of my kids cooking with me or guests helping to clear the table; I just like elbow room. Okay, it’s not just an issue of elbow room. I like having thinking space in my kitchen. It’s a place to relax, have fun, and release my creativity, even though it sometimes feels more like a factory. Yet, when I walk into my kitchen alone, the whole family is with me in spirit. I think, What can I make for my pickiest eater that will make him happy and be good for his health, too?  or I should wash the dishes from breakfast before lunch so my toddler can have her favorite spoon. or Maybe I have time to put up soup for my husband while the kids are eating macaroni and cheese. What special treat can I make for a class party or to celebrate an accomplishment? (“Emergency” Cookies maybe?)Just let me make sure everyone has what they need.

Once I’m organized, the rest of the family is welcome in body, not just in spirit. Until then, I have these reminders of who I’m cooking for to keep me company: Tu B’Shvat trees from three of my kids and flowers for Shabbat from my husband.

What we plant in our children has long-range effects. What we feed them effects their health, their ability to concentrate, and their long-term eating habits. The way we speak to them and what we tell them forms their outlook on life and influences their moods, behavior, and decisions. The following quote, seen on jewishmom.com, was distributed to the children in the  preschool class one of my children would have been in if we hadn’t moved last summer:

All of the parents in the kitchen and all of the teachers in the classroom, think about the important job you’re doing there. We plant, we feed, we nourish, and we nurture. We infuse life and strength into people that could stay with them forever…or at least until they get hungry again and come back for more.

Posted in Food for Thought | Tagged , | 8 Comments

“Accidental” Turkey Neck Soup

First, we have a cookie emergency. Now, a turkey neck accident! Saturday morning, while I was taking a container of cake out of the freezer, a package of frozen, raw turkey necks slipped out and crashed to the floor. Normally, if something would fall out of my freezer, I would just pick it up and put it back. However, since Jewish law forbids cooking on Shabbat, anything that can’t be eaten without being cooked first is hands-off until Saturday night. So, I had about a kilo of turkey necks defrosting on the floor next to my refrigerator for twelve hours that needed to be cooked Saturday night.

I most often see turkey necks thrown in as extras into chicken soup. Sometimes, they serve as the meat in cholent, but I wasn’t going to cook for the following Shabbat nearly a week in advance. So we had turkey neck soup for supper Sunday night.

dsc07469

Turkey neck soup has a richer and deeper flavor than chicken soup, and it is likewise fattier. Turkey necks are also much cheaper than most cuts of poultry or meat. This makes sense because there are full of bones, but they add great flavor to soup. The two options for dealing with the necks are to pull the meat off the cooked bones and add it back to the pot or individual bowls or, for the more adventurous eaters, to place a neck in each bowl and let them pick away on their own.

I had a bunch of celery leaves in my freezer, which I put in the soup, and my kids actually ate. Yes, they ate cooked greens! Adding celery leaves to soup is a great way to get more greens into your diet, and they are much cheaper than popular alternatives like spinach or kale. I have seen recipes that use raw celery leaves, but cooking takes off their bitter edge.

Tired of the same old chicken soup? Try turkey neck soup. It’s a whole meal in one pot!

Turkey Neck Soup Recipe
Serves 6
Prep time: 15 minutes
Cook time: 60 minutes
Ready in

Ingredients:
1 package (about 1 kg/2 pounds) turkey necks, fresh or defrosted
2 onions
4-6 cloves garlic
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons sweet paprika
2 teaspoons turmeric
4 carrots
4 stalks celery
2 cups celery leaves
1/2 cup fresh or frozen dill
1 cup fine noodles

Directions:

  1. Put turkey necks in large pot on high flame. Brown on all sides.
  2. While the turkey is browning, dice onion and garlic. Add them to the pot. You don’t need oil to saute them because you are frying them in turkey fat.
  3. Add spices. Mix well.
  4. While the onions and garlic are sauteing, dice the carrots, celery, and celery leaves. Add to the pot.
  5. Add water to cover the turkey, about 2liters/half gallon.
  6. Simmer for at least an hour.
  7. About ten minutes before serving, add dill and noodles. Mix well.
  8. Serve with a turkey neck in each bowl or pull meat off the bones and add to the bowl or pot.

Want another idea for a filling, protein-packed soup? Try Red Lentil Soup.

 

 

Posted in Soup, Stovetop | Tagged , , , , , | 6 Comments