Turkey Noodle Soup for a blustery day

As the wind blows once again outside it seems a good day to make up a pot of soup and use up yet some more turkey. I didn't save the turkey carcass/bones for soup because I just didn't want to deal with it. So here is my "homemade" recipe that still is so good on a cold blustery day.

8 c. chicken stock
2 c. diced turkey
1 c. chopped celery
1 c. chopped carrot
1 c. frozen peas, defrosted
1 1/2 c. egg noodles

Pour 4 c. broth, carrots, celery, turkey, and peas into a large saucepan. Simmer for about an hour..the broth will reduce by about half and increase in flavor. Add remaining broth and continue to simmer until noodles are cooked. Enjoy!

Cranberry orange sauce

I decided this year to skip the canned stuff and cook up a batch of homemade cranberry sauce. Am I ever glad I did! This sauce is delicious and soooo easy to make!

1 bag fresh cranberries
1 c. sugar
1 c. orange juice
1 T. orange jest

Put all ingredients in a saucepan and bring to a boil over medium heat. Boil, stirring frequently for 10-15 minutes. Cool and enjoy!

Gnocchi and Pesto Soup

This is a great recipe that I came across on the website: Tastykitchen.com
My husband thought it was so good he insisted I include it on my blog. I served it with the garlic parmesan knots and it was a marriage made in heaven:)

3 chicken breasts
1/2 onion, quartered
8 cloves of garlic-in skins
3 T. olive oil
2 cartons chicken stock, 32 ounces each
1 container pesto (jar or tub--around 7-8 ounces)
1 package gnocchi

Preheat oven to 350. Place chicken, onion and garlic in a roasting pan and sprinkle with olive oil. Bake 45 minutes. Remove from heat. Cool chicken, and then shred.
Remove garlic from skins. Put garlic, onion, and 3 T. of the pesto and one carton of chicken broth in a blender and blend well. Mix with remaining carton of broth in a large saucepan. Add in remaining pesto and chicken. Bring to a boil. Add the gnocchi and boil gently for 2-3 minutes.

Garlic Parmesan Knots

These are not rolls that you decide to make at the last minute..they are a typical bread dough that requires 2 risings and baking time. But if you have a rainy day and feel like baking..they are well worth the effort.

2 c. warm water
2 T. yeast
2 t. salt
4-5 c. flour.
1/4 c. Parmesan cheese

Dissolve yeast in water, whisk well. Whisk in salt. Add flour one cup at a time until the dough forms a soft ball. Knead 5-6 minutes. Put in a grease bowl, covered, and let rise in a warm place for one hour. Punch down dough. Divide dough in 1/2.
Divide each half into 12 pieces. Roll each piece into a 12" rope. Form a loop with each rope, tie into a knot. Tuck ends into roll. When all rolls are formed, put on baking pans and let rise one hour.

Preheat oven to 400. Bake rolls about 20-25 minutes. Brush with garlic butter and sprinkle with parmesan cheese.

Garlic Butter:
3 T. butter
4 cloves garlic
2 T. parsley
Mix well.

pumpkin gingerbread loaf

Ready for that yummy spell of gingerbread baking in the oven? Here is a great way to combine 2 seasons: pumpkin and gingerbread. Very yummy!

1 1/2 c. flour
1/2 t. salt
1 t. baking soda
2 t. ginger
1 1/2 t. cinnamon
1/4 t. nutmeg
1 c. pumpkin
1/2 c. butter, melted
1/2 c. molasses
2 eggs
1/2 c. brown sugar
3 T. water

In a medium bowl combine flour, salt, baking soda, ginger, nutmeg, and cinnamon.
In another bowl combine remaining ingredients. Combine the wet and dry ingredients, stirring just until mixed well.

Place in a greased loaf pan. Bake at 350 for 45-50 minutes. This loaf's flavor improves with time.

Scalloped Potatoes with Ham and Smoked Gouda Cheese

Well the wind is blowing and the rain is pouring down again here on Whidbey Island...looks like fall is here. With this weather comes recipes for some good old comfort food. This is a recipe I adapted from my old (1972) copy of the Betty Crocker Cookbook. I must admit I was inspired by my husband, Jeff, who introduced me to the idea of putting ham into scalloped potatoes.
6 medium potatoes, peeled and sliced thin
1/2 c. chopped onion
1 c. ham, cubed
3 T. flour
3 T. butter
2 1/2 c. milk
1/2 c. cubed smoked gouda cheese
In a greased 2 quart casserole dish layer 1/3 potatoes, 1/3 of the onions, 1 T. butter, 1t. flour and 1/3 of the ham. Repeat layer also adding cheese to this layer. Repeat layer. Pour milk over the top. Cover and bake at 350 for 30 minutes. Uncover and bake another 60 minutes. Let set for 10 minutes before serving.

Apple Crisp

Well between getting ready for conferences, conference week and having the flu..I just haven't gotten much up this month...in fact I haven't gotten anything up. So today I am going to share a recipe from my co-worker, Lisa Hedlund, for a super yummy apple crisp. No, I don't have a picture to go with it as my tummy is still to upset to do much cooking. But I can assure you it is worth a try..simple and yummy.
Topping: 3/4 c. butter
1 c. flour
1 c. brown sugar
1 c. oatmeal
Apples--around 5
Slice apples thick and put in a loaf pan. Sprinkle with 1 t. cinnamon and 1/4 c. sugar. Cover with topping and bake at 350 for 60 minutes. Doesn't get much simpler than that!