My Mom's Turkey Noodle Soup

Today is my mom's birthday. Sometimes her birthday is on Thanksgiving. No, we are not saying anything about her age but years ago she found this recipe for Turkey Noodle Soup using the carcass from the holiday bird. So, we usually make it every year after Thanksgiving. I'm making it today on her birthday but will have to freeze some for my mom and dad to have when they come to visit. Or maybe we'll have another Thanksgiving and make more soup with a new carcass!

Anyway, here is the recipe:

My Mom's Turkey Noodle Soup

Ingredients:

1 Turkey Carcass
1 16 ounce can diced tomatoes
2 large onions, diced
1 celery rib, chopped
2 tablespoons chopped parsley
2 large cloves of garlic, minced
1/4 cup ketchup
2 bay leaves
1 teaspoon leaf oregano
1/2 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
1 package frozen mixed vegetables
1 cup broken spaghetti noodles

Directions for the Turkey Stock:
Cover the turkey carcass with water in a large pot. If you want, you can add roughly chopped celery and onions for more flavor. Bring to a boil and simmer uncovered for approximately 3-4 hours. Occasionally you will need to skim off any foam that comes to the surface.

Directions for the Turkey Noodle Soup:
After removing the turkey carcass from the turkey stock, add all of the other ingredients except the frozen vegetables and the spaghetti noodles. Bring to a boil and simmer for 30 minutes. Then add the remaining ingredients and simmer for 15 minutes and enjoy!

Yesterday was Columbus Day

In honor of Columbus Day I cooked a meal with both
Old World Food and New World Food.

~~~~~
The Old World Food was represented by lentils and onions
while the New World Food was tomatoes and potatoes.
(I added one can of diced Italian-style tomatoes to the following recipe.)

I found the recipe for Crockpot Lentil and Sausage Soup here:

1	cup uncooked lentils
1/2	lb kielbasa, cut into 1 inch pieces
1	cup onions, chopped
1	cup celery, chopped
1	cup carrots, finely chopped
1	cup potatoes, diced
2	tablespoons chopped fresh parsley
3 (16	ounce) cans beef broth
1/2	teaspoon fresh ground black pepper
1/8	teaspoon nutmeg

• Crockpot Soups
  
  
  
  
  
  
  
  
  
  
• United States Soups
  
  
  
  
  
  
  
  
  
  
• Pork Sausage Soups
  
  
  
  
  
  
  
  
  
  
• Fall Soups
  
  
  
  
  
  
  
  
  
  
• Low Cholesterol Soups
  
  
  
  
  
  
  
  
  
  

1. Rinse lentils and drain.
2. Place all ingredients in crockpot.
3. Cook on low for 6 hours, stirring occasionally.

Guy's "Saigon Subs"

We watched "Guy's Big Bite" on Food Network and Guy made two types of pulled pork. Now I love pulled pork and had to try both of his recipes. This is the Saigon Sub with his picture. I'll write my changes after his recipe!

2-pound pork butt, cut into 4 pieces

Salt and pepper

1/4 cup plus 2 tablespoons soy sauce

1/3 cup water

1/4 cup chili garlic sauce

1/4 cup ketchup

1/2 cup white vinegar

2 tablespoons brown sugar

1/4 cup white wine

1/2 cup peeled and thinly sliced cucumbers

2 tablespoons olive oil

Italian party hero bread, cut in 1/2 lengthwise

1 cup mayonnaise 3 tablespoons

Sriracha hot sauce

1/4 romaine lettuce head leaves

1 tablespoon minced fresh mint leaves

1 bunch fresh cilantro leaves

Season pork pieces with salt and pepper. Place in a braising pan and add 1/4 cup soy sauce, water, chili garlic sauce, ketchup, and 1/4 cup vinegar. Braise for about 2 1/2 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.

Mix the remaining 1/4 cup vinegar, brown sugar, wine and the remaining 2 tablespoons soy sauce. Add the cucumbers and marinate for 10 to 15 minutes.

Drizzle the olive oil on the bread. Brown lightly, if desired.
Spread the mayonnaise on the bread and drizzle with hot sauce. Arrange the meat on the bread, top with the lettuce, marinated cucumbers, mint, and cilantro. Slice in half and serve.

This a picture of my "sub" which is clearly an open faced sandwich without the mint, cucumbers and cilantro! We did have the cucumbers the first time that I made it. My change for this was that I roasted roma tomatoes at 400 degrees for about 25 minutes but still have the romaine lettuce and mayo. Oh, and also the kosher dill pickles.

Quite excellent!!!!!