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Tag: turkey

Have another food list – Mexican Corn Soup

food I have
Produce
1 grapefruit
oranges
2 tomatoes (1 urgent)
3 roasted bell peppers
2-3 bell peppers (yellow & red)
broccoli
mixed small lettuces

Dairy
3/4 container of sour cream
1% milk
1/2 pint heavy cream
goat cheese

Starch
1/3 loaf of brown bread (ETA: just heels left)
1/2 round of pumpernickel
small amount of leftover white rice

Protein
carnitas
some leftover cooked chicken (from the breasts marinated in peaches & cowboy rub)

Miscellaneous
some prepared enchiladas that need to be baked
sauce to go with them

meals
Tuesday, February 19 *done*
take 1 link of turkey sausage from freezer to thaw.
take container of small cut pork from freezer to thaw (with black bean & pepper sauce?)
put enchiladas into the freezer
Make a sandwich with chicken leftovers, tomato, and lettuce (and goat cheese?)

Wednesday, February 20 *done*
make a “bread pudding” with some of the pumpernickel bread, eggs, cream, cheese, tomato, and grilled turkey sausage with onions and peppers. Possibly bacon, too. With a little side salad, of course.
*freeze some of this for lunches*

Thursday, February 21 *done*
stir fry of pork, broccoli, onion, and peppers over rice.

Friday, February 22
leftover rice needs to be used up. So do carnitas. Would it be sacrilege to dump them together with cream of chicken soup? Probably. So it would be slightly more respectable to… make burritos! with lots of cheese and sour cream – and maybe a zucchini. And all the rest of the lettuce.

plus bonus recipe – Mexican corn soup
Oh, and I almost forgot to give you the recipe for the soup I made the other day.

If you remember, I had some stock with tomato paste mixed in (let’s say a 3-4 cups of stock with 1/2 a little can of paste).

I also had some liquid I had drained out of the carnitas at the very last minute because I didn’t have the nerve to see what happened to my cooking pot, if I let the pork get completely dry. This was only about 1 cup of lovely pork/citrus/spices essence.

So I went looking in my Mexican cookbook, and found a recipe for corn soup I could use as a starting point.

So I boiled the stock/tomato paste mixture for 20 minutes to kill any bacteria.

Then I combined in a blender:

  • 1 onion, cooked down in some of the fat skimmed from the pork liquid (there wasn’t much, really – I was using pork loin instead of the fattier cuts the carnitas recipe recommends) and then seasoned with paprika
  • 1 can of corn, drained
  • 1 tomatoes, peeled and seeded
  • enough stock to make everything juicy and blending smoothly

In a saucepan, I think combined:

  • everything from the blender
  • the rest of the stock
  • salt & pepper

If I were following the recipe, I would now add 1/2 a cup (a whole cup? I don’t remember) of heavy cream. But since most of this would be going into the refrigerator and getting reheated, I decided to add the cream right before serving. And then I found that lumps of sour cream were more satisfying than cream.

I also considered adding chicken at that time, but I ended up also just adding cut up chicken to the bowls while reheating so that I could have the option to swap in carnitas instead of chicken (though I never for around to trying that). It was also a good soup without meat.

Soup follow up + meatballs

Yesterday, I had soup issues.

It was far too hot last night to try to deal, so I got leftover pasta & meatballs from the deli counter – and somehow my local grocery store managed to almost exactly reproduce the flavor of Chef Boyardee.

Anyway, the weather broke overnight (now the high is only 90, and not nearly as humid), so I did some tinkering. Orzo was a brilliant suggestion, unfortunately I didn’t have any and my brain had already substituted Arborio rice for orzo, so rice went in instead of rice-shaped pasta.

I also added some ketchup and a dash of cayenne because ketchup is just like tomato paste, except with sugar and vinegar, and those sounds like things that might perk up the flavor, too.

I’ll be testing that hypothesis tonight.

So now I just have the following perishables in my fridge:
carrots
1/8 of a head of cabbage
1 zucchini
and some stock.

I reboiled the stock, so it’s good for another week in the fridge.

I’m thinking that carrots, zucchini, and cabbage would make a pretty nice thai stir fry with Prik Khing paste. And then I think I’d put that over noodles instead of rice because I have a box of noodles I want to finish up.

Meanwhile, I bought a package of ground turkey because it was less than $2/lb (my requirement for buying meat). So I seasoned it with the last of my roasted garlic, some worcestershire sauce, ground thyme, ground nutmeg, and ground white pepper. I debated putting some crushed mustard seed in because Penzey’s has that listed as an ingredient in their Bratwurst seasoning I’ve been meaning to try – but I chickened out of putting it in.

So, took that and made up hamburger patties, wrapped them in waxed paper, and put them in the freezer in freezer bags.

After I had filled two bags (10 patties), I added some bread crumbs and a little more than half of a scrambled egg, and made meatballs. The finished meatballs almost all fit into a little pint container. I was forced to eat the stragglers. *MMmmmm*

food list

what I have
produce
3 red bell peppers
several wee indian eggplants
2 zucchini
carrots
red oak leaf lettuce
1 lb baby chinese greens
2 oranges
habanero peppers
2 apples
1 lime
scallions

meat
lamb roast leftovers
lamb bones to make stock
pork stock
turkey breast, thawed, marinated in orange juice/soy sauce/rice vinegar

dairy
a little bit of sour cream
a good bit of homemade raita
enough gorgonzola cheese for 1 1/2 salads
mild cheddar cheese
cream cheese

miscellany
a little bit of homemade apple/habanero chutney
yellow split peas, sorted but not yet soaked

food I might make
So I thought that I’d cook beans in the pork stock (because I have still not been brave enough to try pork stock in a dish where you’d actually be able to taste it), but the legumes I most want to cook are the split peas… I am not sure these two should go together. I might try it anyway. Reassure me.

So I’d start the peas tonight while making…
the marinated turkey. I think I want that to be a light dish… I could just cook it plain and eat it, but I have these vegetables. I could make something thai with it… Hmmmm…

Lamb leftovers: I have vindaloo seasoning from Penzey’s. And then a not-spicy eggplant curry on the side? Mmmmmm!

Red peppers and zucchini not used in the turkey dish will be broiled in oil! And then I’ll think of something to do with them from there.