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

November 23, 2018 cygnetorgLeave a comment

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)…..

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.

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.

8 qt pressure cooker

6 qt pressure cooker

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?

Tomato Soup

November 14, 2018November 14, 2018 cygnetorgLeave a comment

Tomato Soup and grilled cheese was one of my favorite lunches (and sometimes dinner) as a child. And something I still like to make for my family even though I can’t partake anymore.

Tomatoes are readily available year round and are easy to grow in a garden or pot on your patio. I alway grow tomatoes in my garden even now that I can’t eat them. A garden doesn’t feel complete without at least a few tomato plants.

I have been making Tomato Soup by roasting the vegetables for a few years now and it is alway good. I’ve used every type of tomato and many combinations of herbs. Roasting everything together in the oven gives the vegetables a nice depth of flavor.

Enjoy this soup with some toast, grilled cheese or the current favorite in my house hold quesadillas.

Tomato Soup
Servings: approx. 4
Time: 1 hour
Difficulty: easy
Print

Ingredients

3 cups of tomatoes (any type-if large cut into wedges)
Onion cut into wedges
4 cloves garlic
Olive Oil
1 teaspoon Italian seasoning
Salt
2 cups Chicken Bone Broth

Directions

Preheat oven to 400 degrees
Spray roasting pan with oil to prevent the vegetables from sticking
Place tomatoes, onions, garlic in roasting pan
Drizzle olive oil over the vegetables and sprinkle with Italian seasoning and salt (to taste)
Roast in the oven for 30 minutes or until tomatoes have started to brown
Transfer vegetables to a sauce pan and add the 2 cups of chicken broth
Heat until boiling o medium heat
Once boiling remove from heat and blend with an immersion blender to desired consistency

Tomato Soup – by Cygnet Organizing LLC

http://www.cygnetorganizing.com

Cygnet Tuesday (Week of May 21, 2018)

May 22, 2018 cygnetorgLeave a comment

The end of May always is full of endings and beginnings. So many of the school year activities are ending while summer activities are beginning. The schedule seems to be topsy-turvy very day with extra events and tasks. Keeping my online calendar up to date and making lists help me keep things going smoothly.

What I’m cooking…..

I’m cooking things that are fast and easy. We’ve been having a lot of bone broth with noodles and fast breakfast food. All the extra events and long nights mean you need an immune boost, be sure to be taking your vitamins and supplements and a lunch or dinner of bone broth will help.

What I’m organizing….

Chicago weather, one day it’s the hight of summer and the next we are back to fall. I’m putting all our winter outerwear in bins and donating anything that is too small. Now if I could find all the PAIRS of gloves.

In the garden…..

I’ve been spending time weeding, and hauling compost and mulch to the garden. I have a few areas ready to plant and bought some seedlings and seeds. I hope to get them in the ground soon. I bought more of my favorites lemon balm and lovage!

Have a great week everyone!

Holiday present to myself.

January 6, 2018January 6, 2018 cygnetorgLeave a comment

If you have read my blog you know I make bone broth almost weekly. As a gift to myself I bought an 8 quart pressure cooker. Today I will do a test run with some rice for lunch. I can’t wait to make my first batch of bone broth tomorrow.

The soup freezing game changer.

November 29, 2017 cygnetorgLeave a comment

I could make a batch of chicken bone broth a week and it still would t be enough for my household. I had been using freezer bags but was loosing one or two bags full a month when thawing them out in the fridge.

The last two batches I made I froze in Ball jars with plastic lids. What a game changer. Getting the soup into the jars was not as messy as trying to get it in the freezer bags. The one going to remember is you do need to make sure they are room temp before putting them in the freezer. Both batches have worked great!

Do you have a favorite way to freeze your homemade broth? -SB

More Soup

November 20, 2017November 20, 2017 cygnetorgLeave a comment

A day without school means we are making bone broth. I think we could make this a few times a week and it still wouldn’t be enough.

Chicken Bone Broth – in the Pressure Cooker

Brussels Sprout Soup

March 8, 2017March 7, 2017 cygnetorgLeave a comment

One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.

Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.

This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.