Going through pregnancy close to the Holidays makes some funny things happen. Things like craving roast turkey with mashed potatoes and gravy in October. With just the two of us, I had to figure out what to do with the leftover meat, potatoes, and gravy!
One of my favorite things that my great grandma used to do a few days after Thanksgiving was to make turkey and homemade noodles over mashed potatoes. So good! This is a variation of that recipe, but instead of serving over mashed potatoes, I just stirred the potatoes right in, making a velvety thick soup. This one’s a winner on a cold day!
What do you like to do with your Thanksgiving leftovers?
Leftover Turkey Potato Noodle Soup
- 1-1/2 cups chopped carrots
- 1-1/2 cups chopped celery
- 1 cup chopped onion (optional in my house)
- 1 Tbsp butter
- 1 quart chicken or turkey broth
- 1 quart water
- small package frozen noodles (I didn’t have time to make them this time)
- about a pound of leftover turkey, cut into bite sized pieces
- about 2 cups leftover turkey gravy
- about 3 cups leftover mashed potatoes
- 1 Tbsp chicken Better Than Bouillon (optional)
- Salt and Pepper to taste
- In a medium soup pot over medium high heat, melt the butter. Add the carrots, toss to coat in melted butter, and cook about 3 minutes. Add celery and onions (if using) and saute another 3 minutes.
- Stir in the broth and water. Bring to a boil. Add the noodles and cook according to package directions (mine took 20 minutes).
- Once noodles are tender, add turkey, gravy, potatoes, and bouillon (if using). Bring to a low boil.
- Season to taste with salt and pepper and serve!
We cannot believe how incredibly blessed we are to have both a baby boy and a baby girl! Everyone is healthy and doing well.
I am feeling more and more of my little ones. Lots of little twinges and nudges throughout the day and mostly at night. Love that feeling! I’m enjoying it now while they’re still small enough not to hurt. Ha!
Did you notice the names are palindromes? A-I-D-A-N <—-> N-A-D-I-A Cool, eh? I mentioned to my parents that we liked Aidan for a boy, and my Dad called the next day saying that Aidan spelled backwards was Nadia. The more we thought about it, the more we liked it! Rae is after my husband’s father and Dawn is after my dad.
More updates next month! Have a Happy Thanksgiving!
The babies are growing! I’ve noticed that my appetite has been increasing over the last week or so. I’m hungry all the time! Thank goodness my cravings have been mostly for healthy things.
Tobie insisted on being in the last photo. Every time Ty gets the phone out to snap a pic of me, Tobie is usually at my feet. This time, he jumped up and wouldn’t stop. Silly doggie!
I also had to get one of those grabber/ reaching tools so I could get my laundry out of our front loading machines. Sure helps a lot not to have to bend over so far or get on my hands and knees (and yell for my husband to help me get back up).
Looking forward to my doctor’s appointment tomorrow. Hoping for healthy babies and a healthy mamma! Also, looking forward to November 15th. That’s when we will find out the genders of our little ones. My Mom and Grandma are coming to the ultrasound with us. Hooray!
Yummy and healthy? Yes, indeed! This is another recipe from King Arthur Flour’s Whole Grain Baking. This recipe is easy and produces a dense, slightly sweet, satisfying loaf. One slice fills me up for breakfast (until the next craving kicks in).
I used mini chocolate chips instead of walnuts, due to an allergy. But nuts or raisins could be added as well. Whatever floats your boat! The book also has instructions for making the bread into muffins, which freeze very well.
So the next time your bananas are going a little south on the counter, consider making this yummy healthy treat.
Healthy Chocolate Chip Banana Bread
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 large eggs
- 1/4 cup honey
- 2 large or 3 med/small very ripe bananas
- 2 cups whole wheat flour
- 3/4 cup mini chocolate chips (I like semisweet)
- Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan.
- Beat butter and sugar until light and fluffy. Add baking soda, salt and vanilla, beat well. Add eggs, one at a time, beating well after each addition. Add honey, and mix well. Scrape down the bowl.
- Break bananas into chunks and add to batter bowl. Beat well until almost smooth. Scrape down the bowl.
- Add flour all at once, and beat on low until combined. Add chocolate chips and stir well. Remove bowl from mixer, and give it one final stir by hand.
- Pour batter into the prepared loaf pan, using a rubber spatula to smooth out the top. Bake 50 minutes.
- After 50 minutes, lay a sheet of foil over the top, and continue to cook another 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Mine took the full 15 minutes.
- Let cool in the pan on a wire rack for at least 15 minutes. Loosen the sides with a butter knife, then turn the loaf out onto the cooling rack. Cool another 30 minutes before slicing.
- Store in an airtight container. I like to heat mine up in the microwave before eating.
My goodness. Isn’t that gorgeous? Makes you want to grab a glass of milk and a fork, doesn’t it?
This is my Grandma Doris’ brownies recipe, with the addition of raspberries. These brownies are RICH, so you’ll definitely need to be sure there is some milk to go along with. Seriously. Almost too much chocolate to handle. Almost…
I loved my Grandma Doris. She was a wonderful lady who loved to laugh. Once, she made a pan of brownies and sent them home with us when we went to visit one weekend. I think I was about 12 years old. When we got home, we discovered she forgot to put in the flour and we actually had chocolate soup! You really couldn’t tell because of the frosting on top. Silly grandma! Still makes me smile.
Chocolate Raspberry Brownies
- 2 cups sugar
- 1/2 cup (1 stick) butter, salted
- 4 eggs
- 1/2 cup cocoa (I used Hershey’s Special Dark)
- 1 tsp vanilla
- 1/2 cup milk
- 3 Tbsp seedless raspberry jam, melted
- 3/4 tsp baking powder
- 1-1/3 cup all purpose flour
- 1/2 tsp salt
- 2 cups fresh or frozen raspberries
- 1/2 cup seedless raspberry jam, melted
- 1/4 cup butter (1/2 stick), salted
- 1/4 cup milk
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup semisweet mini chocolate chips
FOR THE BROWNIES:
- Preheat oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- Beat sugar and butter until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add cocoa, vanilla, milk and raspberry jam. Beat well.
- Add salt and baking powder. Mix in flour and stir just until combined.
- Pour batter into prepared pan, using a rubber spatula to even it out on top. Sprinkle with raspberries.
- Bake about 30 minutes, or until center is set and no longer jiggles.
- Remove to a wire rack to cool.
- Warm the 1/2 cup seedless raspberry jam in a microwave safe bowl until melted. Drizzle over cooled brownies, using a rubber spatula or pastry brush to spread it on top evenly. Let cool.
- Bring butter, milk and sugar to a full boil, then take off the heat. Add vanilla and chocolate chips. Stir with a whisk until smooth.
- Pour over cooled and glazed brownies. Refrigerate an hour or so to set.
- Cut into squares with a sharp knife and serve.
Gosh, those little stinkers are growing! I couldn’t believe how much my belly had grown until I saw these two pics side by side.
I went in for my first OB appointment last Tuesday. Everything looks great! The heartbeats made me smile. She also did a quick ultrasound to take a peek. Those silly babies were practicing their Zumba skills– spinning, waving, kicking, and doing somersaults. They moved so much she couldn’t get a picture!
Definitely all the way into maternity clothes now. They’re so comfy!! I had a pretty bad cold last week, but I’m getting over it now. Benedryl was the only thing I could take to help me breathe. Thank goodness it worked, but it made me pretty tired. Even more so than the preggo-tired feeling.
That’s all I’ve got for now. Have a great week!
Fall is here and so is the rain! When the weather turns dreary outside, I crave soup. The warm savory broth is comforting!
I saw a recipe for “Homemade Sausage Lentil Soup” in the latest issue of Rachael Ray Mag (Oct. 2012). But her recipe used 3 different pans and called for making sausage from scratch. Not a hard thing to do, but who has time for that? So, I altered the recipe. I used Italian Sausage instead of making it from scratch, skipped out on zipping the veggies in the food processor (I like them chunky), adjusted the liquids and seasonings to fit my tastes, etc. And you know what? This soup is pretty good!
It reminds me of college. I went to Washington State University in Pullman, WA. Every year, the weekend before school starts, the city has a Lentil Festival. And every year, they have a recipe contest using Lentils. Every recipe submitted is cooked up by volunteers and judged a few weeks before the Fest, then the top 6 or so recipes are prepared and served at Lentil Fest. Participants vote on their favorite recipe, and the winners are announced later that night. Recipes come from all across the US. And it’s amazing what people can dream up. In addition to the cooking contest, the city prepares a HUGE pot of Lentil Chili. YUM!
This soup is packed with protein and veggies. Welcome to Fall!
Sausage Lentil Soup
For the Lentils:
- 1 cup lentils
- 1/4 onion (just leave it in a big chunk)
- 2 bay leaves
- 1/2 tsp salt
For the soup:
- 1 lb Italian Sausage
- 1/2 cup chopped onion
- 1 large carrot, sliced thin
- 2-3 ribs celery, sliced thin
- 1 tsp minced garlic
- 2 cups beef stock (I used Swanson)
- 3 cups water
- 1-2 Yukon Gold Potatoes, cut into quarters and sliced 1/4″ thick
- Salt and Pepper to taste
- Grated parmesan cheese and parsley for garnish
- Rinse lentils well. Drain and place in a medium pot with salt, bay leaves, and the onion chunk. Add enough water to cover the lentils by 2-3 inches. Bring to a boil over medium heat, and cook 20 minutes or until lentils are soft. Pick out onion and bay leaves, and drain before adding to soup.
- While lentils are cooking, prepare the rest of the soup! In a large soup pot, break up the Italian sausage and brown over medium-high heat. Be sure to get it good and brown and break it up into bite-size pieces. Remove with a slotted spoon and set aside. Leave about 2 TBSP oil in the pot to cook the veggies.
- Add the carrots and cook, stirring often, about 5 minutes. Add onions, celery, and garlic. Continue to cook until veggies are softened, about 5 minutes.
- Pour in about 1 cup stock, and scrape the bottom of the pot to get up the browned bits. Add the rest of the stock, the water, and the potatoes. Bring to a low boil and cook about 12 minutes, or until potatoes are soft.
- Add the lentils and sausage. Heat another 5 to 7 minutes to make sure everything is heated through. Season to taste with salt and pepper.
- Spoon into bowls and garnish with Parmesan and parsley.