Tuesday, December 20, 2016

Chunky Turkey and Stars from Scratch

It's the holidays!  What are you going to do with that big ol' mess of turkey carcass?  Throw it out? NO WAY!  You're going to make stock, and then you're going to make soup.  And I'm going to tell you how.



Stock/Bone Broth Hybrid
1 turkey carcass, bones, skin, etc.
1 onion, quartered
2 carrots, grated
The tops and leaves off your whole celery stalk
1 tsp. mustard seed
2 tsp. basil
6-7 bay leaves
Water
(optional-scallion leftovers)

  1. In a large crock pot, combine all stock ingredients.  Cover with water, and cook on high until veggies turn mushy, and there's a nice oil slick on top. 8-12 hours usually, but it can take longer.
  2. Strain out.  I take a large mixing bowl,  put my colander in it, and cover with a flour sack towel. I then use my handled measuring glass to scoop out the goods into the bowl.  I usually have to empty the towel and bottle the broth 2 or 3 times throughout the process.
  3. I also take the time here to pick out edible meat.  You'll find quite a bit is actually in there-usually 2-4 cups.  I set the meat aside, and throw the rest out or compost it.  
  4. I use prego jars to store the strained broth in.
  5. In small saucepan, combine everything but meat, and cook until stars are just underdone.
  6. Add in meat and cook until stars tender.





Soup
2 cups bone broth
2 oz. carrot
2 oz. celery
2 oz. turkey meat
1/4 cup Simply Balanced Stelline Pasta
Salt to taste

  1. If your bone broth is what I gave above, when you take it out of the fridge it's gonna be a bit gloopy.  Give it a good shake.
  2. Combine pasta, carrots, celery, and broth in small saucepan.  
  3. Bring to a boil and reduce to simmer until pasta is tender.
  4. Add in meat and heat through.
  5. Remove from heat, and let cool a bit. Pasta will likely double in size.

Makes 2 servings at 150 calories a serving

Thursday, December 15, 2016

Tazo Passion Tea Lemonade Sugar-Free Version

I loooove the Tazo Passion Tea Lemonade they serve at Starschmucks, but hate the calories. It's 100 calories for a Tall, and 190 for a Venti because the lemonade they use is so sugary. So, I've fiddled around and found a way to make a 10- calories version at home using something that should have been obvious all this time.

Sugar-free lemonade packets.


3 Tazo Passion tea tea bags, remove string but be careful not to bust the staple.
1 pitcher package of sugar-free lemonade mix, such as Crystal Light. I also use Target's Market Pantry generic rip off. But be careful, this is the big packet, not the single serving one.
  1. In your pitcher, combine the tea bags and lemonade powder.
  2. Fill with hot water. My tap water is so hot, I can use that, but you may have to boil up some on the stove.
  3. Pop in the fridge, and steep until desired strength is reached. I like mine really strong, so I never remove the tea bags.
  4. Serve once cold.

Sunday, December 11, 2016

Pumpkin Pie Cupcakes with Vanilla Bean Buttercream

I was curious. I love pumpkin pie, but I am not fond of the crust, so for years I've been making a from scratch version of the Betty Crocker Impossible Pumpkin Pie.

But the recipe is easily halved and having a whole pie around when you're trying to lose weight is just bad juju. Maybe I could do it in individual servings?

It turns out I can! These cupcakes are touchable, but very obviously pie, and the consistency of it.


Cupcake Pie
1/2 cup mashed pumpkin or butternut squash
5 Tbsp. all-purpose flour
1/4 heaping tsp. baking powder
Dash of salt
1 1/2 tsp. coconut oil, hard
1/4 cup sugar
1/2 cup so delicious unsweetened coconut milk
1/2 Tbsp. butter, softened
1/2 tsp. vanilla bean paste
1 eggs
1/4 heaping tsp. cinnamon
1/4 heaping tsp. ginger
Dash nutmeg
Dash clove

Frosting
1/2 stick salted butter
1/2 cup + 2 Tbsp.powdered/confectioners sugar
1 tsp. vanilla bean paste
1 Tbsp. so delicious unsweetened coconut milk
  1. Combine for the Cupcake Pie in a blender or beat in your medium mixing bowl until smooth.
  2. Pour into paper-lined cupcake/muffin pans.
  3. Bake at 350F for 40-50 min, until knife stuck in middle comes out clean.
  4. Cool for 15 minutes on counter, then 3+ hours in fridge.
  5. Combine frosting ingredients while beating, adding the sugar a bit at a time.
  6. Frost.
  7. Refrigerate until ready to serve.
Makes 6 "cupcakes" at 100 calories each unfrosted.
225 frosted.

Saturday, December 10, 2016

Simple Winter Vegetable Kielbasa Skillet

Winter is almost officially here, but it's been snowy and gross for a month in the Southern Tier.  My CSA farm share is over, and I've started trying to clear out the fridge and prep things before they go off for storage.

It's also that time of year where I'm grading until I die, and I'm cold, cranky, and hungry.  So I thought I'd toss together a simple skillet to pick away at all day. I used up the last of my pretty purple faux kraut I made with red cabbage.  I'm going to have to do that again!



6 oz. turnips, diced small
6 oz. daikon radish (or red radishes, either work) diced small
2 oz. red onion, diced small
6.5 oz. Hillshire Farms Turkey Kielbasa
1-2 tsp. extra virgin olive oil
1/4 cup Faux Kraut or Sauerkraut

  1. Combine turnips, radish, and onion in skillet with olive oil, just enough to brown with. If you want to kick up the flavor, try an infused oil.  I infuse mine with ghost peppers.
  2. Once it starts to tan up, add in kielbasa.
  3. Cook until tender and kielbasa has some char to it.
  4. At the very end, add in the kraut, and heat through.
Makes 2 servings, a heaping bowl, at 225 calories a serving