So the cream cheese version of the green bean casserole wasn’t bad but was a little dry and not creamy enough. I’m not sure if I would add some more cream cheese, some cream or milk, or a can of cream of mushroom soup but it needed something to make more gravy type consistency.
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Bean soup. I just winged it so am going from memory on what I put in there, but it did turn out well.
29oz package mixed beans (I used Bob’s Red Mill 13 bean soup mix)
2 32oz packages reduced sodium chicken broth
1 onion, diced
3 stalks celery, diced
4 cloves garlic, minced
1 15oz can diced fire roasted tomatoes
1 smoked turkey leg, whole
Juice of one lemon
Herbs/spices/salt to taste: I used about 1T of an umami spice mix, approx 1.5t italian herb mix, approx 1t dried parsley, plus salt and pepper. If you use regular broth rather than reduced sodium you might not need added salt.
Rinse the beans well and inspect for any debris. Throw it all in a crockpot on high and cook until done. As it starts getting close to done, remove the turkey leg, remove the meat from the bone, shred, and return meat to the crockpot.
Various recipes tell me this should have been done in 4 to 6 hours, but it took 8 hours plus. I’m guessing perhaps because this is such a big pot of stuff it took the crockpot longer to get up to temp. If you make this big batch, I’d suggest trying them around hour 5-6, deboning the turkey then, and deciding how much longer it will be to finish. If your cooking a smaller batch, maybe check it at hour 3.5-4.
Local grocery stores here often sell 2 packs of smoked turkey legs. They freeze nicely if well packaged. Throw the spare one in the freezer for the next time you make soup or greens. Bean soup also freezes nicely.
I looked for a smoked turkey anything last time i wanted to use my stash of beans. I struck out.
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Must be a regional thing, as here it’s available at regular grocery stores
I’ve seen smoked chunk-o-turkey breast, which I’ve used before. Yeah, I’m sure it’s regional.
The last time I made this, wife was quite pleased with how it turned out, so I need to put it somewhere where I’ll remember it:
tl;dr: 400°F for 40 minutes. 170°F for 30-60 more minutes.
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I am going to try this tonight - thanks! Side of asparagus as well
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I made these tonight for my pre-pre-game appetizer:
(I didn’t have all of the branded ingredients they called for in the recipe, but any home cook worth their spatula could figure out alternatives, so don’t let that bother you unless you don’t know which end of the spatula to use.)
True Lemon Pepper Zucchini Patties
A unique and delicious appetizer or side dish.
Ingredients
For Zucchini Patties:
-
2 cups zucchini, grated
-
1/2 cup Egg Beaters (or 1 egg)
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1/4 cup carrots, grated
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1/4 cup celery, grated
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1/2 cup all-purpose flour
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1/4 cup bread crumbs, plain (unless you prefer flavored)
-
1/2 cup reduced fat parmesan cheese
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1/2 cup fat free mozzarella cheese, grated
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1/2 tsp True Lime Garlic Cilantro Spice Blend Salt (optional)
For the dipping sauce:
- 1 cup non-fat plain yogurt
- 4 tbsp sweet honey mustard
- 2 packs pure Via Stevia sweetener
- 2 tsp honey
- 1/2 tsp True Orange Ginger Spice Blend
Directions
- For the sauce, mix all ingredients together and keep cool until ready for use.
- In a large bowl, put grated Zucchini, carrots, and celery. Take about 4 paper towels and press onto the vegetables to soak up as much moisture as you can.
- Add Egg Beaters, flour, bread crumbs, cheeses and spice blends. Mix well to distribute ingredients evenly.
- Heat non-stick skillet on medium heat and spray with non-stick cooking spray. You can also fry them in any oil of your choosing.
- Drop the mixture by heaping spoonfuls into the pan and gently press with the spoon to flatten them a little. Also use your spoon to form them into round patties. Cook until golden brown on each side, remove from pan and put on paper towels to soak any leftover grease.
- Let cool and eat with your dip. Enjoy! (Yields 10-12 patties)
The recipe makes way more sauce than I actually needed, but I’ll be able to use it as a dip for my chicken wings tomorrow during the pre-game appetizer, so, in a way, it’s a bonus.
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Had to use up some Christmas ham.
kanga-roux
Ingredients
- 3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 cups (9oz) cooked honey ham,diced medium*
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups (2 15oz cans) chicken broth
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk, (any percentage)
- 1/4 teaspoon black pepper
- Salt
Instructions
Boil
- In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.
Make the roux
- In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.
Combine
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Pour flour and milk mixture into the soup and stir. Add pepper, and salt to taste.
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Serve and enjoy.
Wife said, “This is a good recipe.”
I must have used a “smoked ham” instead of a “honey ham” because wife also commented, “The smoked ham really makes a difference in this.”
It was also “bone in” which I let cook in the soup for a while.
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So I made this for the first time this weekend. If you like leeks, this is seriously good. And it’s pretty simple, but it did take me bang on 90 minutes to make, a little labor intensive.
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BUMP…
Found a wok cookbook (Sunset Magazine published it) from the 70’s at my mom’s house last year. And a wok. So I took both. Eyeing the Carbonara recipe. The rest look way too complicated.
Anywho, my method is to take the recipe and chop it down to its finest details, inputted to an Excel spreadsheet with checkmarks next to each step, and print on paper so I can keep track… At first count, there are 14 steps and nine ingredients.
But I’ll also need to follow the general instructions of wok-cooking, or, as I call it, Wookieeing: add steps for chopping and slicing of some ingredients, and for boiling the spaghetti. I’ll also add times for each step to the spreadsheet, in order to estimate when I should start the process in order to eat at a certain time. Allows me to think a lot less about the process and solve world problems while I’m cooking.
I’ll take a pic of it if possible (it is written over two pages of the book, so lower half of one page, higher side of the other).
Obviously, cooking this on Stir-Fry-day, Cyril.
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This is the cookbook I need.
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Gonna cost ya.
I also chronologicalize it; you have to cut the chicken and marinate it for two hours? Well that is Step 1, not the third paragraph.
I mean the recipe is only three paragraphs long, but I counted 14 steps. So easy to misread and miss something important.
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We made this last week, it’s tasty and super easy to make during the week. I just plopped the ingredients out on the counter. Folks can build their dish to taste, toss it in the pan, boom. I did add chicken breast just for some protein.
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I mentioned I made maque choux for a tailgate in the football thread. Everyone liked it a lot, so it will make the rotation as a side dish for some future tailgates. It’s basically Cajun stewed corn. There are lots of minor variations to it. I used this recipe as my template:
If you want it more mild, skip the jalapeno and cut back on the Cajun seasoning. I removed seeds and ribs from the jalapenos. Leave them in or add more if you want it spicier.
I used 2 smaller jalapenos and Tony Chachere seasoning. I used half and half rather than heavy cream.
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