Food, drink, film and other random thoughts from The Lone Star State.

Monday, December 29, 2008

Turchickini Bowl

I love cooking but it has taken a way back seat lately. With work, school, 3 new acrylic painting projects, 2 pops over the pond and attempting to not slip into my natural hermitdom state, its been secondary. With 5 whole days off I was determined to try some new recipes. We will skip right over the utterly gross attempt I made at the Classic French Omlette; good taste but it looked like the 7th circle of hell in egg form.

Moving right along to my Chicken Soup. Naturally I made a few changes, like making a turkey stock instead of chicken, subbing collard green for spinach and spinach fettucini for egg noodles.

Turchickini Stock

  • 1 lb Ground Turkey
  • 1 Red Onion, Chopped
  • 2 Carrots, Peeled and Chopped
  • 2 Celery Ribs, Chopped
  • 1 T Canola Oil
  • 4 C Water
  • 8 C Chicken Broth (low sodium)
  • 3 Bay Leaves
  • 2 T Black Salt
  • 1 t Black Pepper
  • 1/4 t Red Pepper
  • 1 1/2 lb Chicken Thighs

Add oil to a large pan over medium high heat until shimmering. Add ground turkey, carrot, onion and celery. Stir until turkey is almost coooked through, about 5 minutes.

Reduce heat to medium low. Add water, broth, bay leaves, salt, peppers and chicken thighs. Cover and cook for 45 minutes. Remove lid, crank up heat until boiling. Remove thighs and set aside. Continue to cook stock for 20 minutes. Strain the stock through mesh.

Turchickini Soup

  • 3 T Cornstarch
  • 1/4 C Water
  • 1 Red Onion, Thinly Sliced
  • 2 Carrots, DIced
  • 1 Celery Rib, Diced
  • 1 Large Potato, Diced
  • 1/3 C Collard Greens
  • 6-8 Oz Spinach Fettucini
  • 2 T Parsley, Chopped

Tear thigh meat into bite sized pieces and set aside.

Return stock to medium high heat. Whisk cornstarch into water until blended and smooth. Gradually stir cornstarch liquid into stock stirring constantly. Allow soup to boil gently for 2 minutes, stirring constantly. Add onion, carrot, celery, potato, collard greens and cook until all are almost tender, about 10 minutes. Add fettucini to soup and cook for 5 minutes, stirring occassionally. Remove from heat then add parsley. Readjust seasoning with salt, black and red pepper then serve.

( Of course its not really soup until you add the red garlic chili sauce! :))

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