Holiday Time Leftovers

CREAMY TURKEY ‘NOODLE’ SOUP

1 T butter
1 small onion finely chopped
2 ribs celery finely diced
2 medium diced carrots
1⁄4 cup fresh parsley, chopped
2 sprigs fresh thyme
3 - 4 cups of cooked shredded and/or cubed turkey
*** 4 cups turkey bone broth
1 large can unsweetened full-fat coconut milk
3 cups of nicely cut zucchini - swirls or long slivers, chopped mushrooms or 2 cups of cooked brown rice or pasta
1 t Himalayan salt
1⁄4 to 1⁄2 t freshly ground black pepper

Directions:
1. Heat the butter on medium heat in a very large stock pot and sauté the onion for about 5 minutes until translucent (called sweating - poor little onion). Then add the celery, parsley and carrots and cook them on medium and while stirring for another 5 minutes till soft.
2. Add the previously made turkey bone broth and coconut milk and bring to a simmer. 3. Now add the turkey pieces and allow all of this to meld together - simmering for a 1/2 hour or so.
4. Add zucchini, mushrooms and/or rice and bring to a simmer again for just a few minutes. Season with salt and pepper to taste. If only a portion of the turkey soup is going to be eaten, then add the zucchini and mushrooms only to the portions being used.
Serve immediately. (mushrooms and zucchini discolour with reheating)

***Preparing this healthy turkey broth is such a good idea - no need to waste this bone supporting gift the turkey leaves us after a feast - bones, neck, heart, kidneys and giblets - the works.
Cook the whole carcass and turkey remains in a very large stock pot.

1. Prepare some or all of the following (gives the taste of this broth a wonderful richness and an even greater healthful mineral boost): a couple of scrubbed and coarsely chopped carrots, a couple of celery sticks, an onion, a handful of chopped parsley, several peppercorns, bouquet garni,1 bay leaf, 1 clove and anything else you favour that will flavour the broth. (Standard for making all broths.)
2. Into the stock pot melt about 2 T butter (or 2 T vegetable oil if you are a staunch vegetarian) over medium to low heat and softly sauté carrots, celery and onions until tender-ish and the onion is translucent - about 10 minutes or so.
3. Then add the turkey carcass and remains and then all of the remaining herbs and spices and cover to a couple of centimetres above all of these ingredients.
4. Add 1/4 cup of organic apple cider vinegar into the mix (pulls more minerals out of the bones)
5. Keep this going on a gentle simmer and almost covered - with the lid almost closed on top - but not quite as you want the steam to escape a tad. Once in a while you can skim the top of the broth as foam and oils and unwanted impure bits collect. Give it a few hours at least or even four hours.
6. Let it cool off for safety’s sake. Remove the largest turkey pieces and then strain through a fine mesh strainer. Use right away or refrigerate or freeze. As it cools it should become gelatinous.

CREAMY PUMPKIN/SQUASH SOUP

So when there is turkey or chicken broth left over, then another way to put it to elegant service is with squash.

1 T plus butter or coconut oil
11⁄2 cups diced onion
2 minced garlic cloves
2 roughly chopped carrots
2 chopped stalks of celery
11⁄2 T minced fresh ginger (no powdered ginger )
2 t ground cumin
1 t ground coriander
1⁄8 t ground cardamom
1⁄2 t red chilli pepper flakes (with discretion)
2 large cans of canned pumpkin (not pie filling) or
4 cups roasted pumpkin
4 cups turkey or chicken broth
1 large can of unsweetened full-fat coconut milk
1 1⁄2 t Himalayan salt
2 tablespoons toasted pumpkin seeds for garnish (or any kind of seed that seems a good fit)

Directions:
1. Melt 1 T of butter or oil in a large stock pot and add the onion and garlic and sweat/cook for about 5 minutes until soft and translucent looking.
2. Add celery, carrots, ginger, cumin, coriander, cardamom and chilli flakes and cook for another 5 minutes.
3. Add pumpkin, turkey bone broth, coconut milk and salt and bring to a simmer and let that do it’s thing on simmer for 1/2 hour.
4. Cool a bit for safety and puree the whole shebang. Then return the soup back to the stock put and keep warm after adjusting for spices and salt.
5. Sprinkle with toasted pumpkin seeds

JIFFY BOUILLABAISSE

Ingredients:
1 pound firm white fish (such as halibut, cod), chopped into pieces about one inch square
1⁄2 pound clams, scrubbed
1⁄2 pound mussels, scrubbed, and de-bearded
1⁄2 pound large shrimp, peeled and deveined
***6 cups fish bone broth
1⁄4 cup extra-virgin olive oil or butter
2 large, ripe Roma tomatoes, peeled, seeded, coarsely chopped
1 small onion, chopped
1 leek, white part only, thinly sliced into rounds
2 garlic cloves, finely chopped
1⁄2 pound or so of tiny potatoes - any colour - cut into quarters (and if appearances aren’t the end-all-be-all, then leave on the peel)
1/4 cup of thinly sliced fennel
1/4 cup chopped parsley
1 small bay leaf
1 T Himalayan salt
1/4 t white pepper
pinch of saffron

Preparation:
1. add olive oil or butter to a stockpot over medium heat
2. cook the following for about 5 minutes: tomatoes, onion, leeks and garlic in this (stirring once in a while until the onions are very limp but not caramelised)
3. add potatoes, fennel, bay leaf, salt, pepper and saffron (optional) and stir some more for several minutes
4. add all the shellfish, fish pieces, parsley and broth* and let all of this come to a soft boil and then reduce to a simmer for about 10 minutes and check the potatoes to see if they are ‘done’.

***Preparing the ultra-healthy yet delicate fish bone broth can be done in advance and used in many ways and recipes. Do give it a try!
Bones, carcasses or the heads from non-oily fish varieties (less smelly) can be bought at most healthy food stores, fish shops and specialty shops and even in some of the better big-box stores.

Cook 4 to 5 lbs of fish bones, carcass or heads in a very large stock pot. (If your largest stock pot is 4 quarts, then reduce the recipe by half).

1. Prepare some or all of the following (gives the taste of this broth a wonderful richness and an even greater healthful mineral boost): a couple of scrubbed and coarsely chopped carrots, a couple of celery sticks, an onion, a handful of chopped parsley, several peppercorns, bouquet garni,1 bay leaf, 1 clove and anything else you favour that will flavour the broth.
2. Wash all of the fish parts (remove the gills).
3. Into the stock pot melt about 2 T butter over medium to low heat and softly sauté carrots, celery and onions until tender-ish - about 10 minutes or so. Then add the washed fish and then all of the remaining herbs and spices and cover to a couple of centimetres above all of the ingredients.
4. Add 1/4 cup of organic apple cider vinegar (pulls more minerals out of the fish bones
5. Keep this going on a gentle simmer and almost covered - with the lid almost closed on top - but not quite as you want the steam to escape a tad - for several hours - but at least one hour if you are in a hurry. Once in a while you can skim the top of the broth as foam and oils and unwanted bits collect.
6. Let it cool off for safety’s sake. Remove the largest pieces and then strain through a fine mesh strainer. Use right away or refrigerate or freeze. As it cools it should become gelatinous.

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