We have finally finished all of our 13 pound turkey! Besides delicious turkey sandwiches, salads, and plates of leftover goodness, we were able to accomplish this feat by making some delicious turkey and dumpling soup. To start, with some helpful tips and advice from my thanksgiving guests, I created a very flavorful turkey stock. Into a large stockpot went the turkey carcass and leftover bones (after I picked off as much meat as possible), an onion, garlic, carrots, celery, bay leaf, thyme sprigs, and salt and pepper. I covered it all with water and let it simmer for a good four hours, skimming off the foam that collected on the top every now and then.
Once it was finished and strained, the delicious stock was turned into a turkey and dumpling soup…perfect for the cold weather. I have to admit this was my first time eating, let alone making, a traditional chicken or turkey soup and dumplings. It was super easy and very comforting and love that it was a perfect one pot meal.
Turkey and Dumpling Soup (Adapted from Cooking Light)
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 cups or so of stock
leftover turkey, chopped (as much as you like)
2 tbsp all purpose flour
1 cup whole wheat flour
2 tbsp chopped parsley
1/2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
Heat a saucepan over medium high heat with some oil and saute onion, carrots, and celery until tender. Add stock and bring to a boil and simmer covered for about 10-20 minutes until all vegetable are tender. To make dumplings, mix together the whole wheat flour, parsley, baking powder, and salt and then add almond milk and mix until combined. One vegetables are tender, remove into a small bowl 1/4 cup of broth and add 2 tbsp flour. Form dumpling dough into small balls and add to broth with flour/broth mixture and leftover turkey and simmer for about 10 minutes until dumplings are done.
The soup was still delicious the next day…I just added a little extra broth to it when reheating because it was a bit too thick. After all this turkey eating, I was feeling the need for some vegetarian eats. Luckily, my second date with my veggie dining partner had arrived! The location, Dirty Candy. I was really excited to try this very highly rated vegetarian restaurant. It’s not your traditional, healthy-tempeh-raw-granolaey vegetarian restaurant. The decadent and indulgent dishes are all based around different vegetables and they really highlight the flavor and best qualities of each vegetable. The menu is quite interesting and the title of each dish is simply…a vegetable. I had heard a lot about the jalapeno hush puppies with maple butter so we immediately ordered these upon seating.
I have to say, after hearing the rave reviews, I was a little disappointed in these fried balls of cornmeal and jalapenos. I mean, they were good…but way to spicy for both me and my friend. We ended up picking out the jalapenos…and I normally am a spicy food fan. But that maple butter…there are no words! I was literally eating it with a spoon it was so good! For our apps, we shared the mushroom and carrot.
The mushroom mousse tasted so purely of mushrooms and those carrot buns…I honestly couldn’t get over how sweet and carroty they were (I can’t think of any other way to describe them as tasting like the best carrots you’ve ever eaten!) Also, the plates were absolutely beautiful. We thought it couldn’t get any better…and then our main courses arrived. We both ordered the same thing because the description just sounded amazing. And let me tell you, I’m glad we both had our own portion of this dish!
First of all…just look at that plate! We both were in awe of how delicious cucumber could taste. The sauce was so flavorful of pure cucumber, the tofu was perfectly crispy on the outside and soft on the inside and that salsa was scrumptious! It was topped with a spiraled fried pickle that really added nice texture to the dish. I think this is the perfect restaurant to bring people who think they hate vegetables…Dirty Candy will change their mind!
Now that I had my meat and veggie fill, I was ready for some fish! We had a nice piece of salmon in the freezer and decided to try out a new Giada inspired recipe with it.
Foil Baked Salmon with Tomato-Garlic Salsa (Adapted from Giada DeLaurentis)
1 pound salmon
1 can diced tomatoes, drained
1-2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbsp olive oil
half lemon, juiced
spoonful of capers
salt and pepper
Preheat oven to 400. Mix all ingredients in a bowl (except salmon). Place salmon on a piece of foil large enough that you could seal all the edges together (putting the salmon in a foil pouch) and top with salsa. Seal the foil around the salmon and place on baking sheet and bake in oven about 25-30 minutes until cooked through.
Cooking the salmon in this way turns your oven into a steamer and all the flavor and juices from the tomato salsa gets locked inside, resulting in flavorful and moist salmon. We served the salmon with a new grain product from one of our fave grocery stores, Trader Joe’s. We bought a harvest grain mix which is a mixture of Israeli cousous, orzo, baby garbanzo beans, and red quinoa. Simply cooked in leftover turkey stock, it was very interesting with all the different textures.
Served with sauteed kale and mushrooms with garlic, olive oil, and a little red wine. I think next time I make the grains, I would create some sort of salad, pilaf, or risotto to make it a bit interesting, but we wanted to try it simple and plain for the first time. I hope you all had a great week filled with delicious eats!