Turkey Gumbo

Like everyone else right after Thanksgiving, you are looking for something to do with all of that turkey you have leftover!  This gumbo is very filling and just perfect for a cold winter's night!  It has a little bit of a kick to it!  I like to throw in some fresh parsley right at the end for the bright color and fresh revitalizing flavor.

1 cup of flour

1/2 cup of canola oil

1 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 whole carrots peeled, diced

3 cloves of garlic, minced

1 longneck bottle of Corona beer

5 cups of chicken broth

1 6 oz can of tomato paste

1 teaspoon of cayenne pepper

1 teaspoon of salt

1 teaspoon of celery seed

1/4 teaspoon of thyme

3 cups of cooked turkey, cut into 1 inch chunks

2 cups of cooked brown rice

1/4 cup of flat leaf parsley

1.  In a large pot, over medium heat, add the flour and oil.  Keep stirring slowly for about 20 minutes until you make a dark brown roux.  

2.  Now add the onions, peppers and carrots and stir for about 2 minutes.  Now add the garlic and beer and cook for another 3 minutes.  Mixture will start to become very thick at this point.  Add in the stock, tomato paste, seasonings and stir until the veggies and roux are combined.  

3.  Cook for about 30 minutes, uncovered, stirring occasionally.  Add in the cooked turkey and cook for about another hour.  

4.  Meanwhile prepare the rice according to the package instructions. 

4.  Add the parsley to the gumbo and stir.  Serve in bowls with a scoop of rice in it.  

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe

This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, diced

1 can of tomato paste

10 cups of water

1 1/4 cup of dried lentils 

1 16 oz package of orecchiette pasta

1 can of sweet corn

3 tablespoons of lemon juice

1 cup of parsley, chopped

3/4 cup of parmesan romano cheese

Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

Red Wine Beef Stew with Egg Noodles

This is a wholesome and very fulling meal.  I like to make it on those rainy days in summer and heading into the fall.  The red wine and mustard marinade is slightly tangy and pairs nicely with any red meat. 

1 1/2 cups of red wine

1 lbs of beef round steak, cubed 

2 tablespoons of olive oil

1 tablespoon of honey mustard

1 onion, sliced thinly

1 celery stalk, diced

2 tomatoes, diced

2 tablespoons of flour

1 cup of water

3 sprigs of thyme

2 tablespoons of Worcestershire sauce

1/2 package of egg noodles

1.  Add the red wine, beef, olive oil and honey mustard in a resealable bag.  Marinate for at least 24 hours.

2.  Add a little bit of olive oil to a pot and then add the onions, celery and tomato.  Cook for about 10 minutes under medium high heat.  Add meat, Worcestershire sauce, thyme and then sprinkle with flour and then stir.  Add the red wine marinade and the water.  Cook under low temperature for about 1 1/2 hours.  

3.  Cook noodles according to package directions.  Place meat over cooked noodles and then serve.

Thai Chicken Noodle Bowls Recipe

My Thai Chicken Noodle Bowls are light and fresh which makes it the perfect summertime soup!  I used a rotisserie chicken from the grocery store so it didn't require heating up the whole house by turning on the oven on.  Next time I plan on adding even more veggies, like carrots and mushrooms for additional color and textures-- Perfect to use up some of the extra veggies you have laying around from your garden!

2 tablespoons of olive oil

3 cloves of garlic, minced

1 medium yellow onion chopped

1 yellow pepper, sliced thin

2 scallions, sliced thin

1 cooked rotisserie chicken (cut up you will need about 1 1/2 cups worth)

7 cups of chicken broth (you can divide this between chicken broth and water)

1/2 package of angel hair pasta

4 tablespoons of cilantro, chopped

Juice of 1 lime

Several Dashes of Hot Chili Sauce

Salt and Pepper To Taste

1.  In a large pot add the olive oil until it heats up.  Under medium heat, add the garlic, onion, scallion and yellow pepper for a few minutes or until the peppers get soft.  Add the chicken and cook for a few more minutes.

2.  Add the chicken broth/water and bring up to a boil.  Add the angel hair pasta and cook for about 5 minutes.  Add the fresh cilantro and lime juice.  Add a few dashes of hot chili sauce and serve.