1. 13 October 2009 · 12:00 AM
    Leftover Turkey Curry Soup with Brown Rice 1 1/2 cups chopped, cooked turkey 3 cups turkey stock 1 medium onion, diced 3 cloves garlic, minced 1/2 cup carrots, chopped 2 heads broccoli (or broccoli florets from a vegetable tray) A handful of baby carrots, chopped (another great use for raw, leftover veggies — if you’ve got others — throw them in too!) 1 tbsp (or more) curry powder (I used about 2 tbsp) 1 tsp (or more) cumin 1 can coconut milk 2 tomatoes, diced 1 tsp minced fresh ginger 1 tbsp vegetable or peanut oil 3/4 cup brown rice Salt to taste Cilantro leaves and lime wedges for garnish Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Stir in turkey. Add rice and let simmer until rice is tender — about 35-40 minutes. Clean broccoli and cut off the florets (if needed). Add to soup and cook until tender (4 minutes or so). Serve with chopped cilantro and lime wedges garnish.

    Leftover Turkey Curry Soup with Brown Rice

    1 1/2 cups chopped, cooked turkey
    3 cups turkey stock
    1 medium onion, diced
    3 cloves garlic, minced
    1/2 cup carrots, chopped
    2 heads broccoli (or broccoli florets from a vegetable tray)
    A handful of baby carrots, chopped (another great use for raw, leftover veggies — if you’ve got others — throw them in too!)
    1 tbsp (or more) curry powder (I used about 2 tbsp)
    1 tsp (or more) cumin
    1 can coconut milk
    2 tomatoes, diced
    1 tsp minced fresh ginger
    1 tbsp vegetable or peanut oil
    3/4 cup brown rice
    Salt to taste
    Cilantro leaves and lime wedges for garnish

    Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Stir in turkey. Add rice and let simmer until rice is tender — about 35-40 minutes. Clean broccoli and cut off the florets (if needed). Add to soup and cook until tender (4 minutes or so). Serve with chopped cilantro and lime wedges garnish.

    soup turkey thai

  2. 26 May 2009 · 04:44 PM
    Chickpea Hot Pot Recipe 1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14-ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbons olive oil for finishing drizzle red onion, chopped for garnish In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions. Serves 4 - 6.

    Chickpea Hot Pot Recipe

    1 large yellow onion, chopped
    a splash of olive oil
    a couple pinches of salt
    2/3 cup uncooked bulgur
    1 14-ounce can of chickpeas, drained and rinsed
    4 1/2 cups vegetable stock
    1/2 cup orange juice
    1 1/2 cup cauliflower, trimmed into small trees
    2 cup kale or chard, destemmed and cut into thin ribbons

    olive oil for finishing drizzle
    red onion, chopped for garnish

    In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

    Serves 4 - 6.

    chickpea cauliflower kale soup

  3. 26 May 2009 · 12:43 AM
    Dave's Spicy Peanut Soup

    soup