Turkey Carcass Soup, Gluten-Free, Dairy-Free Thanksgiving Leftovers (aka Turkey-bone broth)

Cooking for Thanksgiving is a marathon.  It takes preparation, practice and doesn’t end when the guests leave.

After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..

2018 Thanksgiving Menu
2018 Thanksgiving Menu

and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.

Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.

Turkey-bone broth ingredients
Turkey-bone broth ingredients

I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.

I currently have two pressure cookers going with broth and will run three batches of water through each.  That’s plenty of Turkey broth to get us through a few weeks, hopefully.

I will also be making Turkey Dill Salad.  Have I mentioned how much dill it uses?  A whole cup! I love dill and pomegranates.  Who wouldn’t love this leftover salad.

What will you be doing with your leftovers this Thanksgiving?

 

 

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Thanksgiving Inspiration 2018

I’m a big fan of Pinterest.  I love looking trough all the food, plants and sometimes silly cat videos.

I worked this weekend on the rolls I want to serve this year for Thanksgiving (recipe coming soon.)  This week I am trying to find a salad I think my kids might try.

This week I will finalize my menu and start my shopping list.  If there is anything I can get this week (nonperishable items) I will shop for them this week.

I’m still debating on my main coarse.  I like turkey because them I can make the prettiest sandwich salad ever. Turkey Dill Salad Did I mention it uses a WHOLE CUP of dill!

If you need some inspiration for you Thanksgiving menu look at my Thanksgiving board on Pinterest.

What are you cooking this Thanksgiving?

 

 

or have questions about converting an existing recipe to a “safe for you to eat” recipe

Woodman’s, Buffalo Grove – It’s Finally Open! (Allergy Friendly Grocery Shopping)

This morning I went to Woodman’s in Buffalo Grove.  Their Grand Opening is Saturday, but they are open for business as of yesterday afternoon.  There were still some holes on the shelves which I am sure will be filled by Saturday.

I have been hearing good things about the selection of allergy friendly products at Woodman’s for years now, but there has not been a store conveniently located to me.  Last weekend while visiting friend in Wisconsin I stopped by a Woodman’s near their house to check out the selection.  They had some products, it was crowded, I was tired.  In the end I came away overwhelmed and anxious about the selection.

When I arrived this morning I entered the door to the store that enters into the bread and bakery section.  They had Sweet Ali’s and a few other brands in this section.  I did not find any Udi’s or Canyon and started to panic.  This place was known for having all the best gluten-free brands. They had to be here.

What I discovered was this Woodman’s has a dedicated Gluten-Free Section!!! Plus two dedicated refrigerated sections for dairy-free milk and yogurt and another for dairy-free cheese.

Here are some of the selections…

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Look at all that Canyon Bakehouse and Schar selections.  They even had the long-awaited Hawaiian Bread!

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The Gluten-Free frozen bread selection is pretty good too.

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Almost any Katz product you wanted!

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Our favorite Kinnikinnick cookies in new packaging.

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The elusive Diaya cheese sauce only pouches.

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Free2b Sunflower cups.

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And our favorite Yummy Earth Lolly Pops, which are an essential in our house for the winter months.

They truely had the best gluten-free and dairy-free selection I have seen.  The one brand I could not find I believe was operator error and I’m hoping on my next trip to locate.

Welcome to the neighborhood Woodman’s.  -Susan B.

2018 Goals

I’ve always been a goal and list person.  Part of my business goals for this year is to finish some certificate work.  Today I’m back at the library working on my NAPO Workplace Productivity Certificate courses.

My life works better with my Passion Planner, a small notebook (I remember things better when I write them down), and a pencil bag full of colored pens.  A snack and drink help too.

I try to break up my time and change where I am listening/watching the coarse.  Also being in an area where I can stand up often helps me stay focused.

My break is up.  Back to being productive!

 

 

Poppy Seed Cornbread

We have all been there.  At a fancy party where there is nothing you can eat and everyone is RAVING about a certain dish.  This was one of those dishes.

I can see why everyone loved it.  It is very indulgent and makes boring old cornbread something to celebrate.

Of course my favorite thing to serve it with is Quinoa Black Bean Soup topped with copious amounts of cilantro.

 

Poppyseed Cornbread

  • Servings: 24 slices
  • Difficulty: medium
  • Print

Ingredients

Poppy Seed Cornbred
Cygnet Organizing LLC http://www.cygnetorganizing.com
  • 6 ounces sugar
  • 12 ounces sweet rice flour
  • 5 ounces yellow corn meal
  • 1 ounce baking powder
  • 3 eggs separated
  • 4 ounces butter melted
  • 10 ounces of full fat coconut milk
  • 8 ounces cooked bacon, crumbled
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat oven to 325 degrees
  2. In a bowl combine dry ingredients (sugar, rice flour, corn meal, and baking powder)
  3. In another bowl combine egg yolks, heavy cream, bacon, and butter.  Stir to combine.
  4. In a bowl whip egg whites till stiff peaks form.
  5. Combine the wet and dry ingredients, along with the poppy seeds.
  6. Fold in the egg whites.
  7. Once the mixture is completely incorporated pour into a greased 9×13 dish.
  8. Bake for 45 minutes or till a toothpick comes out clean.

Enjoy!