Tag Archives: garlic

Thanksgiving Leftovers (can be even better than the main event!)

Sorry, this was supposed to be posted the other day. WordPress and I had a fight. I lost… lost most of my post that is. I tried to click ‘save draft’ and it sent me to a screen that said, “Are you sure you want to do this?” Well, I thought I did, but now I’m not so sure… and gone.

Well, we had expected to have more leftovers. After all, 4 people, 2 turkeys (24lbs total), 4 big sides… that’s a lot of food person. Overall, we did pretty good. My parents took home half of the leftovers.

turkey carving my dad and the husband carving the turkeys

In our family, Turkey Tomato Soup is a newer tradition almost as big as the Thanksgiving dinner itself. My mom has been making it for several years now. It’s a great way to use up that last bit of turkey.

turkeytomatosoup

Thursday night, I threw the carcass in pot and made some nourishing bone broth to use in my soup. Once it cooled, I removed a bit of the fat layer. You can tell if you have good broth if it gels when its cold (gelatin is released from the bones). Homemade broth is really good for your digestive system.

turkeytomatosoup1

If you have the time and patience, you can gather quite a bit more meat by picking the bones of the carcass. Sometimes I feel like it, sometimes I don’t…

I suggest if you still have some leftover turkey, throw it in some soup. If not, you can always use chicken from next week!!

turkeytomatosoup2

TURKEY TOMATO SOUP

3C turkey chopped (or more if you have it!)
2cans (14oz) tomatoes (dices, stewed or combo – SCD legal if necessary)
1can tomato paste
2-4C chicken/turkey stock
1can Cannelloni beans (white kidney)
4-5 cloves garlic chopped
1lb baby carrots
1 large onion diced (2C)
1C chopped celery
4TBSP butter
1TBSP basil
1tsp parsley
sea salt/pepper to taste
splash red wine
cheddar cheese (optional)

In a heavy bottomed pan, melt butter over medium high heat. Add onions and celery and salt/pepper to taste. Cook until softened and most of the liquid has evaporated. Add garlic and tomato paste, stir well and heat through. Next, add stock, 2cans tomatoes, basil, parsley and splash of red wine. Bring to simmer and add carrots and meat. Cook for 45mins. Add beans, check salt/pepper flavoring and cook for another 15 mins. Serve topped with cheese if desired, crackers if you can!

turkeytomatosoup4

This is a great meal to make for leftovers/lunches throughout the week, as it reheats really well. Also, it can be done in the slow cooker. If you use frozen sliced carrots, you can reduce your cooking time by almost half (cook 20-25mins, add beans and cook 10-15). I used whole baby carrots because that’s what I had and was too lazy to chop them smaller.

turkeytomatosoup3

My mom and I have a conversation about tomato paste every year about this time. It usually goes something like – Why does the recipe only call for 2oz of tomato paste, when the cans only come in 6oz size? Do they expect me to freeze the left over paste and actually remember to get it out later? Fat chance… What a waste! – So, needless to say, we’ve started using the entire can. Feel free to use 2oz and save the rest for another recipe. The extra paste deepens the tomato flavor and we really like it.

Also, red wine… I know they say you should use a wine you would drink. I haven’t been drinking much lately, let alone red wine. I’ve found that Pompeian Burgandy cooking wine works great for our tastes. Go ahead, roll your eyes, shake your head… I don’t care. Use what works for you!

Enjoy!

Delicious SCD Pulled Pork

Growing up in the south has made me appreciate all different types of BBQ. We don’t eat pork very often – but we love bacon and pulled pork BBQ.

Now, you need to understand that there are pretty major regional differences in barbecue. If you were to take a drive down I95 from North Carolina to Georgia/Florida – you could have 3 completely different culinary experiences. The bases range from tomato to mustard to vinegar.  (this link explains them a little further).

While in college, we used to tailgate at a friend’s house. They were originally from NC and my first introduction to vinegar based barbecue. The boys used a special pre-mixed gallon jug of seasoning. I’ve looked for it for years to no avail.

About a year ago, I found this wonderful recipe on Martha Stewart’s website for pulled pork sandwiches. Its delicious.

We had some company over this weekend and the menu included this pork and (previously posted) garlic and onion mashed cauliflower. I didn’t manage to get any photos (I just couldn’t bring myself to bust out the camera and make everyone wait).

I did adapted a few ingredients to make it SCD legal. It’s easy to change the recipe for quantity as needed. I typically use a 4-5pound butt (1/2-1pound per person) and vary the spiciness for the crowd I’m feeding. Also, I prefer to slow cook it all day or overnight. It keeps for great leftovers too!

Southern Pulled-Pork Sandwiches
image from Martha Stewart

Everyone ate their pork on rolls with Sweet Baby Rays Sauce. Its so good and tender – I ate mine right out of the pan.

PULLED PORK
adapted from Martha Stewart

1/8C honey
1/2-1 tsp cayenne pepper
1-2 tsp Coarse salt to taste
Ground pepper to taste
4-5 pounds boneless pork shoulder (Boston butt), cut into pieces
1 1/2C apple cider vinegar
4 garlic cloves, minced/crushed
Water to cover

8 soft sandwich rolls, split (optional)
Store-bought barbecue sauce, for serving (optional)

Preheat oven to 225 degrees.
Heat cider and honey in 5-quart Dutch oven on medium until just combined.
Add pork, garlic and spices.
Add water to cover meat.
Cook until tender and separates easily when pulled with a fork, 6 to 7 hours.
Transfer pork to a work surface, reserving pan juices.
With two forks, shred meat.
Transfer to a large bowl, and toss with pan juices to moisten
(you may not need all the juices).
-Here is where it helps to check the flavors and add more honey or salt/pepper as desired.
Pile pork on rolls, and top with barbecue sauce, if desired.

“Mock”-sgiving: Garlic and Onion Mashed Cauliflower

Right after we got married, my husband and I hosted my family for the Thanksgiving weekend. I was so nervous about getting everything right. I actually cooked a small mock Thanksgiving dinner in October to test my abilities. Looking back, I don’t know why I was really worried, my mom and I are usually in the kitchen together the entire time. We had a blast – as usual.

Recently, we started talking about holiday plans. I found myself getting discouraged about the upcoming holiday season. I kept thinking about how much I was going to miss my favorite holiday dishes. Of those recipes, 90% of them seem to fall on the SCD illegal list… Then I thought, lets turn it around – what a great time to find some new recipes and maybe introduce my family to some different dishes! So over the next few weeks, I’m going to be slowly trying new recipes to add to the Thanksgiving spread!

My mom found this one and passed it along. As usual, I forgot to take a picture until after we’d already dug in. So, if it looks like I tried to mound it again, I did. I’m gonna get better with the photo thing; its just gonna take time. I did not change much to this recipe at all. We are big cheese fans in our house. I did add a little Romano cheese to the blender to incorporate the flavor throughout. If you are following Paleo, just leave out the cheese. Also, I did not have coconut cream, so I substituted butter. You can’t go wrong with butter. This is a great side dish, quite inexpensive and could be my mashed potato substitute for Thanksgiving.

CAULIFLOWER MASH by kellymarie.yoder
CAULIFLOWER MASH, a photo by kellymarie.yoder on Flickr.

GARLIC AND ONION MASHED CAULIFLOWER

1 tbsp coconut creamer (or butter)
1 tsp salt
16 oz cauliflower
1 tsp pepper
3 cloves garlic
5 oz onions

Cut cauliflower (florets and top portion of stalk-peeled if preferred) into similar sized pieces, roughly chop onion and peeled garlic. Add all 3 ingredients to steamer basket. Steam for 6-8 minutes or until very tender. Drain all water and put all ingredients into food processor. Process until smooth. Serve immediately. Top with grated cheese or paprika (optional).

Enjoy!