The morning after soup


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=


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.



Ingredients:
1 large pot (big enough to simmer the bird carcass in )
1 onion diced
2 stalks of celery diced
4-6 cloves of garlic peeled and flattened
2 carrots diced
1 c Farro  (or a cup of  left over Farro Porcini stuffing)
1 c mixed dried beans
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).
2 Yukon potatoes diced
7-10 shitake or brown mushrooms sliced
EVOO- Extra Virgin Olive Oil
Kosher salt & freshly ground pepper
Oregano
3 bay leaves
Grated Pecorino or Parmesan cheese

DIRECTIONS:
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 time.

Cut up small baking pumpkin (about the size of a softball)  *how to prep and cook pumpkin 

In a separate soup pot:
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

Fuel for success:
 Tired of thinking up healthy menus for your family?
 Do you "not have time" to work out or eat right? 
 Are simply tired of always feeling tired and run down? 

Gift yourself or a loved one a "Food for Fuel" make over, customized packages  or one time consultations tailored specific to your goals  whether it is a kitchen, or menu revamp, grocery shopping savings tour, or getting a "tune up" to maximize delicious meals that help you reclaim your health, balance and happiness.  Email guitartam@gmail.com for pricing information!




References:
Food waste- World Resources institute: http://www.wri.org/news/release-new-effort-launched-measure-and-monitor-global-food-loss-and-waste

1/2 US food goes to waste: http://www.foodproductiondaily.com/Supply-Chain/Half-of-US-food-goes-to-waste
Farro porchini stuffing / roasted pumpkin recipes: http://bethegarden.blogspot.com/2013/11/healthy-holiday-menu.html
Food waste picture credit: http://upstreamdownstream.org/wp-content/uploads/2013/11/food-waste.jpg

Labels: , , , ,