stew

Turkey Posole Stew; Different yet Delish!

I am betting you have some roast turkey in the freezer, maybe a pint of gravy too?  Well, I have just the recipe for you, courtesy of Rachel Ray and foodnetwork.com.  It is nothing like most traditional turkey leftover recipes.  It is a slightly spicy Mexican stew; posole stew can easily be gluten free. Just use care choosing your chicken broth and your tortilla chips that accompany this savory soup. One of these years I will remember to buy an extra carton of gf turkey broth and use in instead of chicken broth; turkey broth disappears immediately after thanksgiving; a bit of a bummer….

I have been making it every fall after Thanksgiving and always look forward to a few bowls of it.  Spicy, crunchy, tangy; unlike any other soup I make.  Posole stew can be made with roasted pork and I have done so but I like it far better created with leftover roast turkey, especially the dark meat.  I have served this stew to many people, and it is always well received and enjoyed, even by my elderly mother.  I made a batch yesterday and it was so delish! You can cut this recipe in half easily which I did this time; didn’t have enough turkey for a whole recipe and my fridge is pretty full anyway; my posole turned out great and I am thrilled to be enjoying it again. 

Ingredients

2 tbsp mild olive oil or canola oil

2 medium onions chopped

4 cloves garlic chopped fine

1-2 jalapeno peppers, seeded and chopped fine –use two if you like it spicy, I use one!

1 tbsp. ground cumin

1 GF beer (can use 1 cup water if you want but it gives more flavor)

Coarse salt and pepper

12-16 tomatillos; about 2 lbs, take off the paper cover, rinse and chop up.  Can coarsely chop in food processor

5-6 sprigs fresh thyme; chop it up off the stems.

2   15 ounce cans hominy

1.5 qt chicken stock (can be part gravy)

1 ½ to 2 lbs chopped turkey meat; can be mixture of light and dark

1 lime juiced

Chopped cilantro leaves to garnish (optional)

Tortilla chips; the ones with lime go particularly well with this.

tomatillos

Cook first six ingredients about 5 min in a large stock pot.  Add beer or water, cook one minute.  Add chopped tomatillos and cook 5-6 minutes until softened.  Add hominy, thyme and stock and cook 15 minutes.  Add chopped turkey and limb juice, stir. Taste and add salt and pepper, stir well.  I never use cilantro; something I just don’t like, but feel free to add it as the original recipe uses a bunch of it.turkey posole soup

Then ladle the posole into bowls and serve lots of white tortilla chips to crunch over the top of the hot soup.  As the soup disappears from my bowl I like to add more chips to keep the crunch going.

Notes:  I halved the garlic and tomatillos this time. Used most of a good sized jalapeno pepper and one 20 ounce can of hominy. I used a cup and a quarter of water for the beer and a carton of gf chicken broth. About a tablespoon of homemade turkey gravy this time: ate the rest on hot sandwiches. Anyway, it was delish!

tomatillos

The more jalapeno pepper you add the hotter it will be. I have tried canned tomatillos and they are not really a good substitute.  You can get them fresh (found near the fresh tomatoes) in many stores including Giant.  They are used in Hispanic and Mexican cooking and add a lot of flavor and tartness to the soup. I have heard that some folks use salsa verde instead of tomatillos but it really isn’t hard to chop them up so I recommend the real deal.

Hominy is a corn product; whole kernels soaked in lye to swell and soften.  The kernels have a mild corn flavor plus they soak up other flavors quickly and add a certain texture and body to the stew.

The wild turkey is native to North America and one turkey species is originally from Mexico.  So turkey is a natural component in this stew.  The Aztecs revered corn and liked to cook it with meat.  Tomatillos are native to Mexico, related to cape gooseberries.  They are used in salsa verde and other Mexican dishes. So this compilation of turkey, corn, tomatillos and lime is a natural combination that will be easy to make and fun to eat. Go on, be adventurous and enjoy a steaming hot bowl of delicious posole and use up that turkey in a totally different way!

Lima Bean Stew…not Quite Your Grandma’s Version!

Lima beans, old school. Not a particularly sexy vegetable. I like them steamed and I buy the baby limas generally. Kinda good when I scorch them but that’s a different recipe folks. This is an older recipe out of my ample reserves of printed out recipes which I changed up a bit because of my personal tastes and what veggies I had on hand. It is chock full of veg and has a light creamy broth. I made homemade chicken broth in my IP for making the stew but you could use a box of broth or even just water if you want vegetarian/vegan.

I grated sharp cheddar over the hot soup in my bowl. Get vegan cheese if that is your thing. Don’t skip the cheese; it really make it so rich and delish. The original recipe had canned corn but I am no fan of that; went with frozen kernels. Worked fine. I used less onion than the recipe and more cabbage. Personal taste preference. Great stew on a cold winter day and it is easy to veganize for those who go that path. Enjoy!

Lima Bean Stew

makes about 2 1/2 quarts

Ingredients:

2 Tbsp butter

1 cup chopped onion

1 cup chopped red pepper

1 cup chopped carrots

1 cup diced potatoes; I left them bigger than diced

12-13 oz frozen lima beans

3 cups broth or water

1 -1 1/2 cups frozen or canned corn

1 cup chopped cabbage

1 tsp salt, 1/4 tsp. black pepper

1 can evaporated milk, preferably not nonfat

8 oz sharp cheddar cheese.

Directions:

Melt butter in a large soup pan; 3 quarts is good. Add onions and pepper; cook about 5 minutes on medium low. Add chopped carrots and cook a minute. Add potatoes and broth; cook 5 minutes, add cabbage, cook 5 minutes, add corn and simmer 5 more minutes or until all the veggies are soft enough for your tastes. Next add seasonings. Stir well and pour in evap. milk. Bring back to hot but not boiling; simmer 2 minutes. Adjust seasonings and add more broth/water if too thick. Do not let it boil. Either grate cheese into bowls before adding stew or add it on top of individual bowls of hot stew. Enjoy!

Turkey Posole Stew; Different and Delish!

I am betting you have some roast turkey in the fridge or freezer, maybe a pint of gravy too?  Well, I have just the recipe for you, courtesy of Rachel Ray and foodnetwork.com.  It is nothing like most traditional turkey leftover recipes.  It is a Mexican stew.  Posole stew can easily be gluten free. Just use care choosing your chicken broth and your tortilla chips that accompany this savory soup.

I have been making it every fall after Thanksgiving and always look forward to a few bowls of it.  Spicy, crunchy, tangy; unlike any other soup I make.  It is called turkey posole. It can be made with roasted pork and I have done so.  I like it far better with roast turkey.  I have served this stew to many people and it is always well received and enjoyed, even by my elderly mother.  I made it tonight and it was so delish!

Ingredients

2 tbsp mild olive oil or canola oil

2 medium onions chopped

4 cloves garlic chopped fine

1-2 jalapeno peppers, seeded and chopped fine –use two if you like it spicy, I use one!

1 tbsp. ground cumin

1 GF beer (can use 1 cup water if you want but it gives more flavor)

Coarse salt and pepper

12-16 tomatillos; about 2 lbs, take off the paper cover and chop up.  Can coarsely chop in food processor

5-6 sprigs fresh thyme; chop it up off the stems.

2   15 ounce cans hominy

1.5 qt chicken stock (can be part gravy)

1 ½ to 2 lbs chopped turkey meat; can be mixture of light and dark

1 lime juiced

Chopped cilantro leaves to garnish (optional)

Tortilla chips; the ones with lime go particularly well with this.

tomatillos

Cook first six ingredients about 5 min in a large stock pot.  Add beer or water, cook one minute.  Add chopped tomatillos and cook 5-6 minutes until softened.  Add hominy, thyme and stock and cook 15 minutes.  Add chopped turkey and limb juice, stir. Taste and add salt and pepper, stir well.  I never use cilantro; something I just don’t like, but feel free to add it as the original recipe uses a bunch of it.turkey posole soup

Then ladle the posole into bowls and serve lots of white tortilla chips to crunch over the top of the hot soup.  As the soup disappears from my bowl I like to add more chips to keep the crunch going.

Notes:  I halved the garlic and tomatillos this time. Used most of a good sized jalapeno pepper and one can of hominy. I used a cup and a quarter of water for the beer and 3/4 of a carton of gf chicken broth. About a cup of homemade turkey gravy this time.  It was delish!

tomatillos

The more jalapeno pepper you add the hotter it will be. I have tried canned tomatillos and they are not really a good substitute.  You can get them fresh (found near the fresh tomatoes) in many stores including Giant.  They are used in Hispanic and Mexican cooking and add a lot of flavor and tartness to the soup. I have heard that some folks use salsa verde instead of tomatillos but it really isn’t hard to chop them up so I recommend the real deal.

Hominy is a corn product; whole kernels soaked in lye to swell and soften.  The kernels have a mild corn flavor plus they soak up other flavors quickly and add a certain texture and body to the stew.

The wild turkey is native to North America and one turkey species is originally from Mexico.  So turkey is a natural component in this stew.  The Aztecs revered corn and liked to cook it with meat.  Tomatillos are native to Mexico, related to cape gooseberries.  They are used in salsa verde and other Mexican dishes. So this compilation of turkey, corn, tomatillos and lime is a natural combination that will be easy to make and fun to eat. Go on, be adventurous and enjoy a steaming hot bowl of delicious posole and use up that turkey in a totally different way!

Coconut Shrimp Stew

I was not been feeling so great last week. So, I was searching for a healthy soup or stew for supper one night. I took a cauliflower turmeric soup recipe from realfarmacy.com and changed it quite a bit to fit the ingredients I have. I love and it feels so healthy. It even has some seaweed in it, yeap I went there and it worked; just one sheet of nori seaweed chopped up with a scissors. Adds complexity and it is good for skin care which is what I need right now.  You can alter it as you like. I used shrimp as I had them. If you prefer chicken go right ahead and swap out for that. Or use cauliflower and make it more veggie driven. I think this is a flexible stew; thick and very flavorful. Great on a cold day especially if you feel ill or sluggish. It will perk you up!

Shrimp and Coconut Stew

Ingredients:

1 medium onion chopped

2 Tbsp. coconut oil

1 tsp. cumin seeds

2 lg garlic cloves

1 can (15 oz) diced tomatoes

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric

2 tsp. finely chopped fresh ginger

1 can unsweetened coconut milk

1 cup chicken broth

1 cup finely sliced Chinese cabbage

1/2 cup shredded snow peas

1 tsp. sea salt

1 sheet nori seaweed

Big handful of dry rice noodles; maybe a cup of them; I used large width.

3/4 lb large raw shrimp; peeled or not!

Directions: heat oil in large soup pot, add cumin seeds and stir for a few moments; add onion and cook for 2-3 minutes; add garlic; cook a minute and then add all the dried spices and chopped ginger. Stir and cook a minute; add the tomatoes and cook for 3-4 minutes until they soften. Add the Chinese cabbage, coconut milk and broth. 

Meanwhile; heat 2 or 3 cups water to a boil in a separate dish and add the noodles; turn off heat and let stand 8 or 9 minutes. I heat the water in my microwave but you can do it on the stove of course.

Add the shrimp and snow peas to the soup once the mixture had come nearly to a boil. While it is heating you can add the seaweed. I folded my sheet up and cut it into narrow strips with a scissors and dumped it all in. Turn down heat so it doesn’t boil, and simmer 5-6 minutes. Don’t over cook those shrimp! Add the cooked rice noodles and salt at the end of this time, stir and add  water or more broth if it has gotten too thick. Make sure it is hot, and that you have tasted to see if there is enough salt to your tastes. Serve in a wide shallow bowl. Enjoy!

 

Notes: I generally break up the rice noodles into 2-4 inch lengths; they come in a packet of long strips; hard to measure. I just grab out a big chunk and break them up somewhat before dumping in the very hot water. You can use any width you prefer.  You can use any type noodle you prefer but rice noodles are most authentic.

If you don’t like shrimp use another seafood like scallops or a white fish like cod. If you don’t like seafood/fish you could add cooked chicken in slivers or go with no protein at all. To make it vegetarian use vegetable broth instead of chicken broth. To “beef up” your vegetarian version try adding some small flowerets of cauliflower; maybe a cup or two when you add the tomatoes.

If you shiver at the very thought of the nori; just leave it out. It adds flavor and protein and does increase the authenticity of the flavors. Enjoy!

Nor’easter Lentil Stew

 

Here’s a yummy stick to your ribs kinda soup recipe for this cold stormy spring day.  Last time I posted it…was for a blizzard; today a Nor’easter.  Make a big pot so  you have leftovers for tomorrow…starting mine as soon as I finish posting this. Lentils are good for you and hearty in stew for chilly days. I took a basic Italian lentil soup and kicked it up a bit with some changes and additions.  My daughter and I love the Italian sausage in it and I especially enjoy adding shredded kale to the mix.  Kale is still very trendy these days but I have been using it for years; this is one of my favorite recipes to make with kale.  It increases the nutritional value and the flavor of a soup.  I also like how easily it goes together.  If you hate kale leave it out; spinach is really tasty too in it.  I prefer fresh kale, don’t forget to cut off the tough stems.  In this batch I used a mixture of sweet Italian sausage and hot spicy sausage.  Lots of extra flavor that way!

This stew could be made vegetarian; use vegetable broth and leave out the sausage.  I don’t always have the parm cheese on it but it is very tasty with it.

 

 

 

Lentil, Kale and Sausage Soup

Ingredients

¼ cup EVOL

1 cup diced yellow onion

2 large carrots, diced

1 garlic clove if desired; minced

1 can diced tomatoes

2 tbsp. tomato paste dissolved in ½ cup water

2 cups dried brown lentils, washed after measuring

2 russet potatoes, peeled and cut into 3/4 inch cubes

1-2 quarts chicken broth,  If you don’t have that much broth just use water for part of it.

1 lb Italian sausage (sometimes I use a mix package of mild and spicy links)

1 lb fresh or frozen kale.  Fresh is best; chop it up but frozen will do

½ cup fresh grated Parmesan cheese, optional (for topping)

2 tbsp chopped parsley; can leave out if adding kale.

Directions:

Sauté the onion and carrots in the olive oil in a big heavy bottomed soup pot.  I use a heavy bottom as your soup will be less likely to burn.  Cook 4-5 minutes, stirring occasionally.  Add the sausage; push the onions to the pan’s walls so they don’t burn.  Cook for 3-4 minutes on each side. Add garlic and tomatoes and stir up well, add the tomato paste in water and cook 10 minutes.  Add broth and season with salt and pepper; remove sausage to a plate to cool. Bring the soup back to a boil and then add lentils.  Cook about 25 minutes, add the potatoes and cook 20 to 30 minutes until lentils are done to your taste, add the potatoes 20 minutes into the cooking time.  Stir pot occasionally so it doesn’t stick.  Add the kale and cook 5-7 minutes.  While the lentils are cooking you should cut up the sausage into rounds and add back to the lentil stew when they are done.    Let the soup stand at least 15-20 minutes once it is done.  Serve in a wide soup bowl with a good sprinkling of grated Parmesan cheese on top.  Perfect on a cold winter night to warm you up from  your tummy to your toes!

sausage lentil stew

Originally posted February 2016.