Thursday, December 18, 2014

Turkey Vegetable and Barley Soup



I made this soup with the leftovers from the Thanksgiving Turkey including the broth made from the bones and some herbs and vegetables. It was easy to make nourishing and tasty. With Christmas coming up I thought it was the perfect time to share. So save those bones and make a tasty soup with them, you could even make a big batch and freeze some. My sister in law really enjoyed this we all have such lovely memories of their visit from Scotland and they really enjoyed an American Thanksgiving.

Ingredients:

for the broth:


  • a few big Turkey or chicken bones 
  • 1/2 an onion sliced
  • 3 cloves of garlic
  • 1 stalk of celery chopped 
  • a handful of Italian herbs
for the soup:

  • about a liter of broth, 4-5 cups 
  • 2 carrots chopped
  • 1/2 an onion chopped
  • a cup of green beans
  • 1 stalk of celery chopped
  • 2 cloves of garlic chopped
  • salt and pepper to taste 
  • 1/4 teaspoon Italian herbs 
  • one cup of barley (I used the quick cooking type)
  • about a cup of shredded cooked Turkey 
Method:

  1. add all the ingredients of the broth and about 4-5 cups of water let it boil for 30-45 minutes then remove the bones and big pieces of onion
  2. meanwhile saute the onion and garlic in olive oil for about 5 minutes, add the celery 
  3. then add the broth, carrots and green beans, barley and turkey 
  4. simmer for about 10- 15 minutes until the vegetables and barley are cooked
  5. enjoy 


Have a very Merry Christmas

Happy Holidays 

Much Love 




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Friday, December 12, 2014

Christmas Wreaths



When I was walking the other day I saw some parts of a christmas tree by the roadside it must have fallen off a car. I have never made wreaths before but couldn't resist taking it home to try. I found some old wire coat hangers, bent them in the shape of a circle and piece by piece wrapped the fir branches around it holding together with twine. 

There is a video below, the wreaths were surprisingly easy to make and I made 4 from my find :-) a couple for friends one for our living room and one for our sweet girls bedroom. 

Saturday, December 6, 2014

Scottish Oatcakes




Oatcakes are a traditional cracker in Scotland often eaten with a good cheese. They are made with simple ingredients and healthy I had some wonderful ones on the Isle of Arran in the summer. Anne shared her recipe with me a few months ago its super simple to follow and as we go into the holiday season these would make a great addition to a cheese plate. They are wonderful with the British Branston Pickle. 

I meet Anne on Vine a wonderful 6 second video sharing app. Anne makes wonderful and artistic vines from Scotland I have included a couple below. If your on vine be sure to follow her :-)

  Mashable a social media and news site featured some cooking vines this week and it made me smile to see my poached egg curry featured. This is a dish I learnt from my South Indian hubby its a go to meal for us as its simple to make and full of flavor. 

Sunday, November 30, 2014

Mendenhall Plantation Jamestown NC



I recently meet a friend at city lake park in High point North Carolina its a wonderful park with a play area and a lake and in the summer it has a vintage steam train and a carousel for the kids. Across the street there's a wonderful old house and museum. I noticed it was open so the wee man and I popped over it was great and we were the only folks there so got a private tour with the man who runs it. The house dates back to 1811 and was built by a British quaker family. The home, another house that was a doctors surgery and medical school, barn, tannery and a store across the street was a local marketplace. A place to barter and trade items and develop crafts in fact the family were resourceful and skilled. The museum has fascinating history and nice grounds friendly staff and is well worth a visit. 

Monday, November 17, 2014

Acorn Squash Risotto


I made an acorn squash risotto recently although personally not my favorite risotto, I have now made a few.

I feel using seasonal squash and pumpkin is fun this time of year. I just adore risotto its a wonderful one pot meal and really a blank canvass to add new ingredients to.





Ingredients:

  • one acorn squash
  • two cups of vegetable stock
  • 4 cloves of garlic chopped
  • 1/2 red onion chopped
  • 1/4 cup of white wine
  • 2 cups of water
  • one cup of Arborio Rice
  • a little freshly grated parmesan cheese 



Method:


  1. cut the acorn squash in half, remove the seeds and bake in a little water at 400 F for 30 minutes until soft, cut into cubes 
  2. saute the onion and garlic in olive oil, with a little wine
  3. add the acorn squash and stir
  4. add rice and stir keep stirring the rice as the water evaporates then add another cup, stir then add the final cup this takes about 30-45 min, add some parmesan never the end and some to garnish 



Hope your week is of to a good start, I live in Winston Salem North Carolina close to the village of Clemmons last night I was googling the history of Clemmons and came to learn that is was founded in the late 1800's by Peter Clemmons who had a stagecoach company.  One of these is housed in the Clemmons village hall. The Hattie Butner purchased in 1872 is a splendid carriage named after his wife it was used to take folks to Asheville. So if your ever in this area, pop into the village hall the staff are more than happy to show you a wonderful piece of local history :-)


What have you discovered recently?



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