I usually don't post on manic Monday but I had to get this to you before you plan your holiday menus. Yes the first shot is my homemade stock from my left over turkey from Thanksgiving.
It is very simple to make and freeze. Turkey bones, onion, celery, carrots and fennel. You really can unload your produce in your refrigerator and throw it all in with any spices you would like. Fill with water and simmer for two days. It makes your house smell festive and you have turkey stock on hand. Make sure you freeze it if you are not going to use it within a couple of days.
Trader Joe's makes a nice all natural stock which you can easily substitute.
It is very simple to make and freeze. Turkey bones, onion, celery, carrots and fennel. You really can unload your produce in your refrigerator and throw it all in with any spices you would like. Fill with water and simmer for two days. It makes your house smell festive and you have turkey stock on hand. Make sure you freeze it if you are not going to use it within a couple of days.
Trader Joe's makes a nice all natural stock which you can easily substitute.
My dear friend, Lynn O'Reilly shared this gem over 20 years ago. Having the original card is classic with all the mess all over it. It makes a great starter to a meal on any occasion. Also delicious for lunch. Get busy, the Holidays are rapidly upon us. | 4 medium zucchini, quartered and sliced 2-15 oz chicken broth 1 bunch of green onion, chopped 1 teaspoon salt 1 teaspoon pepper 1 teaspoon (dried dill) or to taste 2-8 ounces cream cheese 1 cup sour cream or yogurt Chives to taste Cook zucchini, broth, green onion, salt, pepper, and dill till tender about 20 minutes. Blend cream cheese, sour cream or yogurt in a blender or Cuisinart until smooth. Add zucchini mixture and blend until creamy. Chill overnight. Top with chives. 6 -8 servings. |
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