The holiday's in America are a reminder of the abundance we have available to us.
It may surprise you to know that half of the food in the world last year ended up in the garbage.
With a billion people going hungry, those numbers are big numbers to get your head around, let's break it down to your house. On average Americans toss out 12% of all meat, 26% of vegetables, 24% of fruit that comes into their homes. That is alt of money from your household budget going into the trash.
Winter holidays are filled with large meals, often with lots of left overs, are you maximizing how you can stretch your meals and shopping dollars?
Buying boxs of poultry stock can really add up ($3.50-4.99 per 16 oz container).
The following recipe will put $25 back into your food budget- AND provide your family with a pot of delicious soup + 6 cups of stock that you can freeze to use as you need for another 6 meals! Best of all, no waste, and your family has meals filled full of vitamins and minerals, while keeping you warm inside!
To your health!
T's Morning after soup (Turkey Minstra di Faggioli )
After the preparing a big poultry dish (like roasting a
Turkey, or chicken) This is a
great way to “finish off the bird” leaving you with great soup stock, in the
freezer, and a hearty pot of soup
your family will love. You can
simmer the soup on the stove top or in the crock pot while your at work.
1 large pot (big enough to simmer the bird carcass in )
4-6 cloves of garlic peeled and flattened
handful of Swiss chard or Kale leaves sliced finely
1 small squash or baking pumpkin
2 leeks (chopped, white and light green part of stock).
7-10 shitake or brown mushrooms sliced
EVOO- Extra Virgin Olive Oil
Kosher salt & freshly ground pepper
Grated Pecorino or Parmesan cheese
Soak beans and farro for 4 hours in 6 cups of cold salted
water- , (turning on low heat during
the last hour helps cook the beans and minimize the usual 12 hour bean soaking
Add enough EVOO to cover the bottom of your stock pot, and
heat the pot up until the oil is hot.
Add Onion and saute 7 minutes (until translucent)
Add chopped celery, coarsely chopped garlic, leeks, and carrots (season w/ Salt and pepper as the
aromatic veggies saute). * This is the key to making the soup taste so good,
so take the 10 minutes and don’t rush these aromatic veggies sautee’ing.
While Aromatic veggies (Onion, celery, garlic leeks) are
cooking remove skin from your
cooked pumpkin and place it in a Nutribullet or food processor to grind up,
Add remaining poultry carcass and water to cover- let simmer, - after stripping the meat, remove the bones, you can set aside 4-6 cups of broth in a smaller pot to cool, then place 1 cups worth of cooled liquid into baggies to freeze broth for future use.
Add to main soup pot (or crock pot) chopped Kale or Swiss chard, Yukon potatoes, mushrooms to soup pot, adding enough water to desired soup consistency. Add beans and faro with soaking water to your aromatic vegetable saute, add pureed pumpkin to remaining stock and stir together. (you can also add ingredients to your crock pot to finish cooking)-let simmer on low heat for 2-3
hours on stove top stirring occasionally, or on low in your crock pot- strip
away any remaining meat and remove bones from your soup.
Shred cheese on top with a wedge of seeded baguette.
Can freeze left overs for 6 months. (c) 2011 Tamra Engle
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Labels: americans, food for fuel, food waste, the morning after, would resources institute