Turkey Stock

I finally took the thanksgiving turkey carcass out of the freezer and made this basic turkey stock for a soup I made the next night.  My dad is doing well after his surgery, no surprises or issues with the process which is very good news.  He even gets to go home today because his pain is under control, normally they keep shoulder replacement patients for two nights so he is in very good shape!  I'm really excited because tomorrow my boyfriend and I are buying our plane tickets for our European adventure that we are going on mid September 2015.  We are looking at the possibility of having a "stayover" in Iceland instead of just a 2 hour layover.  They let you stay for up to 7 days without changing the price of your plane tickets, and we found a really awesome lagoon we are going to visit during our "stayover," check it out http://cheeseweb.eu/2011/11/worlds-airport-layover-reykjavik-iceland/.  Onto the recipe!  Turkey stock is so versatile you can use it as the base for almost any soup, so be creative!

Servings 8


The Ingredients

1 large turkey carcass and any fat and scraps left on the bones

10-12 cups water (approximate)

2 onions, peeled and halved

2-3 carrots, washed and cut into half (no need to peel)

2 celery ribs, leaves attached, cut in half

5 garlic cloves, peeled

10-15 peppercorns

2 bay leaves


The Process

1.  Place all ingredients in your largest slow cooker, adding enough water to cover the turkey carcass and fill the crock. Cook on low for 13 hours.

2.  Remove and discard turkey carcass, vegetables, and spices. You can do this by fishing out the larger pieces with a slotted spoon, and straining the broth through a mesh strainer.

4.  Pour strained stock into one or more containers and refrigerate overnight. Once the stock cools, the fat will congeal on the top and it can be lifted off and thrown away (if there is any fat).

Chicken Parmesan Meatballs in Tomato Cream Sauce

Well last night was a major bummer, Ducks lost...but I still believe in them!  Today I am a little on edge because currently my father is in the hospital getting a full shoulder replacement surgery.  He got his right shoulder done last year and is now getting his left shoulder done, while it is a relatively safe surgery it is still a major surgery and things can go wrong hence my nervousness.  This evening after my workout I plan on going to see him, hope all goes smoothly!  So today I am distracting myself at work by feeding my addiction of listening to America's Test Kitchen podcast, which actually led me to a new book I want to read: The Telling Room: A tale of love, betrayal, revenge, and the world's greatest piece of cheese by Michael Paterniti.  It is a true story about a man creating the best piece of cheese in the world and the rise and fall of the company, it sounds like an extremely engaging story.  I adapted this recipe recently and can't wait to make it again, it is so cheesy and delicious!  I served these meatballs over a bed of green beans.  Enjoy!

Serves 6-8


The Ingredients

For the sauce:
1 (28 oz.) can whole tomatoes, liquid reserved

1 tbsp. butter

2 tbsp yogurt

¼ cup finely chopped onion

2 tbsp. pesto

1½ tbsp. tomato paste

2 cloves garlic, minced

2 tbsp. white balsamic vinegar

½ tsp. red pepper flakes

Salt and pepper, to taste

1/3 cup heavy cream or half-and-half


For the meatballs:
½ cup almond flour

1/3 cup grated onion

1 tsp. dried parsley

1 tsp. dried basil

½ cup freshly grated Parmesan cheese

3/4 tsp. kosher salt

¼ tsp. ground black pepper

3 cloves garlic, minced

1 large egg, lightly beaten

1½ lbs. ground chicken

2 tbsp. avocado oil


To finish:
4 oz. shredded mozzarella or sharp cheddar (we used cheddar)

2 tbsp. freshly grated Parmesan

2-3 tbsp. minced fresh basil (optional)


The Process

1.  To make the sauce, add the tomatoes to a blender or food processor.  Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out.  Melt the butter in a large, deep skillet or sauté pan over medium-high heat.  Add the onion and cook about 1 minute, until it begins to soften.  Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.  Stir in the tomato mixture, pesto, yogurt, and white balsamic vinegar lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened.  Season to taste with salt and pepper.  Remove the pan from the heat and stir in the cream.  Set aside.

2.  To make the meatballs, combine the almond flour, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg.  Stir together with a fork just until blended.  Mix in the ground chicken and knead together gently until evenly combined.  Form the mixture into meatballs about 1½-inch in diameter.

3.  Preheat the oven to 400˚ F.  Heat the avocado oil in a large skillet or Dutch oven over medium-high heat.  Add the meatballs to the pan in a single layer (two batches may be necessary if you don’t have enough surface area.)  Let cook, turning occasionally, until all sides are browned.


4.  Once all of the meatballs are browned, place them in the pan with the tomato sauce.  Sprinkle the mozzarella (or cheddar) and additional Parmesan over the top.  Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes.  Remove from the oven and garnish with the fresh basil.  Serve warm.

Leftover Ricotta Garlic Mashed Potato Pancakes

Today is a very important day, it is the day that the Ducks are going to beat Ohio!  I am through and through a full fledged duck fan, not only did I go to U of O but so did my older brother and both my parents lived in Eugene for quite a while.  On top of that my boyfriend was born and raised in Eugene and also went to U of O, so there you have it I am a full blooded duck.  This past weekend was a pretty great one, Friday night I went out to dinner with one of my dear friends to this Ethiopian place called E'Njoni Cafe.  Now Dalo's Kitchen is my favorite Ethiopian restaurant in PDX but they are currently only a food cart because they are looking for a new permanent location and because of that they aren't open dinner hours.  So E'Njoni Cafe is the runner up in my book, you should definitely check it out, great food, and a very warm and welcoming atmosphere.  Saturday I was a volunteer for my mom's Bowen Body class and got 2 1/2 hours of work done that ended up making my body feel fabulous...not a bad volunteer gig ;)  Then Saturday night my friend Valorie (who's birthday it was, happy 30th Val) and I went to the Blazer game, it turned out to be an exciting game even though we should have crushed the Magic.  Then Sunday I went and visited with my great friend Ali and saw her newly purchased home and checked out the awesome Asian market next to her house called Hong Phat.  This store had a pretty darn good selection of foods including king mushrooms, I stocked up on Tom Yum paste, tamari (so cheap), ginger candies, chopsticks, coconut milk, shallots (very cheap), and garlic.  I can't wait to go back and spend even more money :)  Onto the adapted recipe!

Makes 12 pancakes

The Ingredients

3 cups chilled leftover ricotta garlic mashed potatoes

2/3 cup shredded sharp cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 Tablespoons plus 1/2 cup almond flour

Avocado oil for frying pan

The Process

1.  In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined.  Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

2.  Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the almond flour.

3.  Heat 3 to 4 tablespoons of avocado oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

4.  Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

5.  Serve the potato pancakes with a poached egg.

Roasted Broccoli and Cheddar Soup

It feels luxurious to have Fridays off, and when I do I try to make the best of them.  This morning I went to Roman Candle in SE Portland for a lunch meeting with the founder of The Portland Kitchen to talk about how I can be involved as part of their volunteer team.  I had Roman Candle's cabbage salad with anchovy raisin vinaigrette and it was so delicious!  We discussed how The Portland Kitchen got started, what kind of foods we like, the foundation of what I would be doing, and last but not least our favorite Portland restaurants.  All in all i am very excited to become involved with such an amazing program and in helping educate and support our youth.  In other news last night one of my very best friends came over to help me cook a lovely meal, we adapted this recipe and were extremely pleased with the results.  Enjoy!

Serves 4

The Ingredients

1 large bunch broccoli, cut into florets

1 tablespoon olive oil

salt and pepper to taste

1 bacon fat

1 medium onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 cups chicken or vegetable broth

2 1/2 cups sharp cheddar, shredded

1 1/2 cups milk

2 tablespoons plain yogurt

2 tablespoon grainy mustard

salt and pepper to taste 


The Process

1.  Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

2.  Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.  Add the garlic and thyme and saute until fragrant, about a minute.
  
3.  Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  
4.  Mix in the milk, cheese, yogurt, and mustard, let the cheese melt and season with salt and pepper to taste.
  

Ricotta Garlic Mashed Potatoes

Along with Primal eating and no drinking January I am also trying another detox challenge, the 21 day lemon water challenge.  It supposedly gives you nicer skin but I am more interested in the detox, metabolism boost, and digestion aid.  Here is the link, and I will definitely keep you updated as to how it makes me feel.  This is my first week back the to gym full time since mid December and today I can barely walk.  My weekly workout routine consists of: Monday- cardio kickboxing class (sometimes followed up by a cycling class); Tuesday- 1/2 hour Zumba and lift class; Wednesday- 20min of cycling and Zumba class; Thursday- 1/2 hour Zumba and lift class; Friday- cardio kickboxing.  I usually get in 4-5 days a week depending on how busy I am.  I am also excited because my boyfriend is finally joining my gym which is even more motivation to go workout :)  I'm sure lots of you are also on some sort of new year get healthy kick, so I hope I help motivate whether it is working out to eat all the yummy things or eating healthy most of the time.  Also sorry for the repeat picture...boring.

Serves 4

The Ingredients

2 lbs russet potatoes, peeled and quartered

4 cloves garlic, peeled

2 teaspoons salt

1 1/2 cup fresh ricotta

1/2 cup milk

3 Tablespoons butter

1 teaspoon pepper


The Process

1.  In large pot of water boil potatoes and garlic until cooked through, about 25 minutes.

2.  Drain potatoes and garlic and put in medium sized bowl.

3.  Begin to mash potatoes and garlic and then add butter.  Wait for butter to melt and add salt, pepper, ricotta, and milk.  Continue to mash up until smooth then serve.

Creamy Chicken Piccata

This is the first Primal meal I made in the new year and while dairy and potatoes are allowed with the Primal diet I am sure that I am taking advantage and using them a little too much, but that won't stop me!  I mentioned in the last post that I take January off of drinking, meaning I don't have my almost nightly couple glasses of red wine.  Here is a NPR article that specifically outlines the benefits of going dry for a month, although we all know moderation is key ;)  I'm extremely excited because this Friday I have my first volunteer meeting with The Portland Kitchen, can't wait to start dedicating my time to such a wonderful organization.  Another random tid-bit of information, I am really curious about making my own kombucha and want to start learning the process.  It is a drink I enjoy so much and don't want to pay the expensive price for it in the store, anyone out there have experience or advice?  I adapted this recipe and paired it with ricotta mashed potatoes and a side salad, enjoy!

Serves 4

The Ingredients

4 boneless skinless chicken breasts or thighs, pounded to 1/4-1/2 inch thickness

3/4 cup almond flour

1 egg, beaten

4 Tbsp bacon fat, separated

3 Tbsp avocado oil, or lard

1/3 cup capers

1/2 cup milk

1 tsp arrowroot powder

1/3 cup fresh lemon juice

1/3 cup capers

salt and pepper to taste


The Process

1.  Heat 3 Tbsp bacon fat and the oil in a skillet on medium heat. Dip the chicken into the egg, then into a bowl with the almond flour. Coat the chicken on both sides.

2.  Place the chicken gently into the oil and cook for about three minutes on both sides. If they are getting too dark before cooked through, turn down the heat a bit. After it is done, move the chicken to a plate and set aside.

3.  With the remaining pan juices, add the remaining bacon fat to the skillet. In a small bowl, whisk the milk with the arrowroot powder. Pour the mixture into the skillet along with the lemon juice and capers. Allow the sauce to come to a simmer and thicken for several minutes. Season with salt and pepper.


4.  Pour the sauce over your crispy chicken and enjoy!

Ham, Bean, and Sauerkraut Soup

Happy New Year everyone!  We had a fabulous time on NYE, we even walked to the bluffs near our house at midnight and watched all the fire works exploding while ringing in the new year.  It was a beautiful but cold night in PDX which required cozy blankets and lots of champagne.  As I mentioned in the last post my 48 hour soup (ham, bean, and sauerkraut soup) was our planned meal for the evening and it turned out absolutely fabulous, I couldn't have asked for anything more tasty.  I wanted to add the reason why I'm calling it my 48 hour soup is because it took 12 hours to make the stock, 12 hours to chill the stock and skim the fat, another 12 hours to soak the beans and then an additional 10 hours to cook, so technically it is only a 46 hour soup...but 48 sounds better;)  I adapted the recipe from here.  Some of our friends ended up spending the night to stay safe on NYE and the next morning my boyfriend made his famous and ever so delicious Eggs Benedict (pictured below).  We ended the old year and started the new year with amazing meals and I wouldn't want it any other way.  In other news every January I detox and stop drinking for the entire month, this year I have also decided to try the Primal/Wholefood way of eating.  It's similar to Paleo but you are allowed to have dairy, beans (once in a while), and potatoes...which these items are things I truly love and had a hard time giving up on Paleo.  I am trying Primal eating for the month of January and see how it makes me feel, plus it's always a good idea to cut bread, wheat, and refined sugar from your diet.  I am ready for this detox month especially after all of the fatty foods and drinking that the holidays bring.  Enjoy!

Serves 8

The Ingredients

1/2 lb. dry great Northern beans

1 cup chopped carrots

1/2 cup chopped celery

1 cup chopped onion

1 tsp. caraway seeds

1 tsp. dried thyme

2 bay leaves

4 cloves garlic, minced

4 cups diced ham (leftovers from ham bone)

4 cups ham bone stock

4 cups water

2 cups sauerkraut, with more for serving

Salt and freshly ground black pepper


The Process

1.  Soak the beans overnight according to the package.

2.  In a crockpot add all of the ingredients but wait to add salt and pepper 'till the end.

3.  Cook for 9-10 hours on low or until the beans are soft enough to eat.

4.  Salt and pepper to taste and garnish each bowl with sauerkraut.

Our New Year's breakfast Eggs Benedict!