Tasty and Easy Recipes

Ingredients:
Saute’ed Vegetables:
1 tsp. canola or other vegetable oil
4 tsp. minced garlic
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
Freshly ground black pepper
1-1/2 cup chopped tomato or 1 14-oz. can drained diced tomatoes
2 tbsp. dry red wine
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1-1/2 tsp. molasses
3 tbsp. chopped fresh dill

Method:
Crockpot Soup:
2-1/2 cups brown lentils (same as 1 pound lentils)
1 clove peeled garlic
10 cups chicken stock OR good instant OR low sodium canned stock or water
2 bay leaves
Pinch of dried thyme
Pinch of salt (I would omit with Kosher poultry and all that stock)
1 cooked turkey leg and thigh (bottom quarter) (or several legs) (roasted is best), skin removed

A day ahead:
Saute’ minced garlic in oil until golden, then add onion, celery, carrots and soften about 8 minutes. Remove from heat and add black pepper, tomato, wine, lemon juice, molasses, vinegar and dill. Put into bowl, cool and refrigerate.In a 4-quart crockpot, put all the soup ingredients in and cook on LOW for 17 hours, that’s right 17 hours.

Next day:
Extract turkey bones from soup. The meat will have fallen from the bones.Discard bay leaf.

Divide vegetables into the bowls and ladle the soup over them. (My thought: take the vegetables out of the refrigerator before you leave for shul so they will be at room temperature and won’t cool down the soup too much).

I used 3 smallish turkey legs which I skinned, seasoned with a little curry and some pepper and browned well in a hot 500°F oven.

Ingredients:
8 cups home made turkey stock
3/4 tsp. dried sage leaves crumpled
1/4 tsp. dried thyme
1/2 cup fennel bulb, cored and cut into 1/4″ slices
6 ounces medium egg noodles
1 tbsp. flat-leaf parsley, chopped
Salt, to taste
Freshly ground pepper, to taste

Method:
Combine stock, sage, thyme and fennel, in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.While the stock is simmering, cook the egg noodles in a separate pot according to the instructions on the package.
Drain and add the cooked egg noodles to the broth and season with salt and pepper, sprinkle with parsley and serve.Options: Add cooked vegetables such as steamed or lightly simmered spinach, Swiss chard, kale, carrots, and onions.

Ingredients:
8 cups home made turkey stock
10 ounces small white boiling onions, blanched for 1 minute, run under cold water and peeled
3 celery stalks, coarsely chopped on a diagonal
1 cup bowtie pasta
2 cups fresh, firmly packed spinach leaves cut into narrow strips
1 tbsp. dried sage, crumpled
4 cups cooked turkey meat, cut into bite-sized pieces
Salt and pepper, to taste

Method:
Bring the stock to boil in a medium-sized pot. Add the onions and celery and return to a boil.
Cook the bowtie pasta according to the directions on the package while bringing stock to a boil.
Lower the heat and simmer the stock for 15 minutes. Add the spinach and sage and bring to a quick boil. Reduce the stock to a simmer and cook for 5 minutes.
Add the cooked turkey and the drained cooked pasta. Season with salt and pepper and serve.