Merry Holidays to everyone! No matter what you believe or how you celebrate may peace and joy fill your heart with contentment beyond your silent dreaming!
The Feast of Leftovers is back! A few years back I wrote about making soup with my leftover Prime Rib dinner. and well I have never had so many Google hits on my site on one day. The search terms: Prime Rib leftovers
While my annual Prime Rib problem has been solved, after any holiday feast my fridge requires some serious attention. Earlier in October it was Canadian Thanksgiving day – and since my daughter is now a vegetarian there were fewer meat options and many more vegetable options. And still way too much food!
To create any soup from leftovers, I make things up as I go along! Soup from leftovers is improvisational cooking and experimentation. This is about making something new from a pile of random items in my fridge and creating a whole new flavour experience. The beauty of soup is it takes time to simmer – and you can do other things.
(I have a very non-vegan Sour Cream Biscuit recipe here if you want something to go with the soup. Easy to make while the stock is simmering!)
Step One: Getting a Base
Soup is liquid and so it is mostly water. You need a few strong flavours things to make your tongue happy! Now in this case I did get to cheat slightly – I had bought some vegetable broth to add to the mashed sweet potatoes I had made for Thanksgiving. So into the pot goes the broth (one opened and one unopened). With the broth goes a medium onion (whole), a few sprigs of fresh parsley, a piece of ginger about the size of my thumb, and some peppercorns in a tea ball so I can fish them out later! And then I explore the fridge. What do we find? A half-can of garlic minced tomatoes. A cup of pureed pumpkin. Some crushed garlic I had saved from something else! All into the stock pot. Oh a half-head of cauliflower – it gets chopped and into the pot! Two sad apples that are on their way to be being dried apple heads. They get peeled, cored and cut and half.
Again, make sure you have enough liquid to cover the contents of the pot. Set on stove-top and bring to full boil, turn down and let simmer for about 2-3 hours. Or even longer! Remember when making soup we want to extract the flavour. Letting the stock slowly simmer will intensify the flavours – just don’t let your stock boil away!
And as I have noted before a large slow-cooker is perfect for this first step in the process. If you use a slow cooker set on HIGH until hot (1-2 hours) and then LOW for 4-6 or more hours. Go skiing and sledding. Or sit back and catch up on Netflix while drinking wine. You may need extra bottles of wine.
Before you walk away you will have to hang around and skim! During the early boiling process a thick foam will appear. Skim this off as best you can to keep the soup stock clear.
While your stock is slow simmering you can prepare any additional vegetables you want to add to the final soup. I explored and found a pepper squash, sweet potatoes and carrots. All needed to cook – and pepper squash is best oven roasted. So I prepped the squash by splitting and scooping out the seeds then seasoning with olive oil and a spicy seasoned salt I have to give it some zip.
I then peeled the sweet potatoes and the carrots for about three cups of chopped vegetables. These also are seasoned with olive oil and the spicy seasoned salt. All into a roasting pan and roasted in the oven at 350 F for 1 hour to make sure it is all nice and soft.
When you think the stock is done, I take it off the heat and let it sit 15 minutes to cool and settle. Once the stock has settled you can skim off some anything I don’t like – and then pick out what I don’t want left in the soup (whole onion, ginger root, peppercorns in tea ball)
Step 2: Season the Stock
Take a new pot and place a fine sieve over the new pot, then gently and slowly pour your stock into the new pot. Sometimes when making soup from random ingredients The last little bit in the pot may be quite thick with sediment so you may decide to not use that part of the stock. In this case I had added the diced tomatoes and while I wanted the flavour in the broth, I didn’t want the tomatoes in my next step!
Now for the taste test! Get a small spoon and sample the stock. What does it need? Salt? Spices? More flavour? Does it need a little more water? Or maybe some pre-made stock to add both volume and flavour. This is the part where you use the magic of your senses to make the soup your own! While tasting is an important part of making soup do remember to use a new and clean spoon for each taste test! I added some curry for a bit more zesty zing!
Always add any other seasoning or flavouring before adding more salt. If you feel you need more salt add it slowly! Once something is too salty there is no saving it. It is better to let people add their own salt to the finished product.
Step 3: Add our roasted vegetables
Once you have adjusted the seasoning (and the volume of liquid) – we will add the oven roasted vegetables to the prepared stock.
I scooped out the pepper squash, and squished the sweet potatoes and carrots with a fork. I even added back the cauliflower and apple halves that cooked with the broth.
Place the soup on the stove and bring to boil. Turn down to a simmer and let cook for 15 minutes or so to allow the vegetables and broth to marry. Once they have consummated their new relationship we get out the hand blender!
Step 4: Finish the soup and eat!
Let the soup cool and then blend until smooth! Optional: Add some creamy coconut milk to add some smooth happiness for your tongue!
Remember this is not an exact recipe so you can experiment and find what works best for you.
Basic Random Ingredient Summary
In Stock Pot (I was emptying my fridge so I just grabbed what I had before it went bad!)
2 litres of vegetable broth
1 medium onion (left whole)
2 cups cauliflower
1 cup pumpkin puree (plain)
1 cup pureed whole tomato (canned or fresh)
1 cup carrots (I had shredded carrots I needed to get use up)
2 apples (peeled/cored and cut in half)
1 peeled chunk of ginger (I used a piece the size of my thumb)
handful of parsley sprigs
couple of garlic cloves
tea ball with black peppercorns (and other spices) (tea ball makes removing spice bits easier!)
Add more water if needed to cover vegetables
Optional: Salt to taste if you are using “no salt-added broth”.
Dump everything into your stock pot and bring to boil, skim off any foam. Place on simmer and let slowly simmer for 1 to 2 hours. Key word is slow. Option: use a slow cooker if you have a large one and leave it for 6-8 hours on low. The idea is to simmer out the flavours in a long slow boil. These vegetables will be removed and composted after we make the stock!
Oven Roasted Vegetables for Soup
I had a pepper squash that I needed to use – and I like the oven roasted flavour.
1 medium pepper squash (or your favourite squash!)
2-3 medium sweet potatoes
1 large carrot
1 medium parsnip root
Pre-heat oven to 350 Fahrenheit.
Cut pepper squash in half and remove seeds. Brush halves with olive oil and season as desired (I use a spicy seasoned salt and black pepper)
Peel and chop the root vegetables (sweet potato/carrot/parsnip) into chunks. Don’t worry about size as the intent is to puree the vegetables with the stock we are making. Place the root vegetable bowl and toss with olive oil and some seasoning (I used curry/salt/pinch of nutmeg).
In a large enough roasting pan place the pepper squash cut side up, and spread the root vegetables around evenly. Place in oven and let cook about 60 minutes. The squash may take longer. You want the vegetables soft with a bit of browning (caramelization) to capture a lovely autumn roasted vegetable essence.
When finished roasting, remove from oven. Let cool slightly, then scoop the squash and squish the root vegetables with a fork. Don’t worry if it is chunky – we’ll fix that shortly!
Putting it all Together
After the stock is ready let it sit to cool for 20 minutes or so. We only want the liquid, so take a soup pot and using a fine sieve, pour the stock into the soup pot. The sieve will remove the chunks. I choose to take out some of the cooked cauliflower and some of the apple to add to the final soup.
Taste the stock in the soup pot and add salt/spices as desired. I wanted a bit more bite so added a teaspoon of Jamaican Curry. Now add the over roasted vegetables (and any vegetables you want to re-use from the stock pot) to the soup pot. Bring to a boil. Let simmer for 20 minutes to allow the flavours to marry.
Optional: I added 1/4 of orange lentils to the soup to add some protein. Orange lentils take about 20 minutes to cook.
After 20 minutes remove soup from heat and set aside for 20 minutes so we can safely puree the soup! You can use a standard blender if you wish, I have a super-duper immersion (hand) blender that I can stick and the pot and complete the consummation of the soup!
Blend until smooth.
Optional: Add some coconut milk (about 1 cup) with at least a medium fat content to add a creamy mouth feel to your soup.
- 8 Stocks and Recipes to Make With Your Holiday Leftovers (artofmanliness.com)
- Making bone broth or stock from leftovers (modernhomesteaders.net)
- Leftover Turkey Soup (toasttonothing.com)
- The Best Turkey Soup Recipes To Make From Thanksgiving Leftovers (PHOTOS) (huffingtonpost.com)
Here in the Great White North it is the celebration of creating a nation. The official launch of the experiment called Canada was launched: July 1st, 1867.
Now the reality is nations don’t just arise from spontaneous birth. One day nothing – and the next day BOOM – “look honey it’s a baby country. She will be awesome when she grows up!”
No. Political unions arise out of planned negotiations and random choices. This land was here before it was called the “Dominion of Canada’. This land was here before human’s even existed. This land has a history that begins before those of us who are living ever breathed the air of planet earth; before humans battled each other to lay down a set of values, laws, and government.
This land does not belong to any human, first and foremost it belongs to itself as part of Mother Earth.
I ended up here by accident. My parents fleeing the turmoil of 1956 Hungary, where refugees seeking shelter. Refugees looking for a place where they could top looking over their shoulders. A new home where they could stop worrying that the wrong sentence would get them arrested, imprisoned. Killed.
They had no idea where they were headed when they bundled up their two young children – a daughter about to have her 5th birthday, and their son not even 6-months old. They packed one small suitcase and walked across a frozen river into what was Yugoslavia (now Croatia). They became homeless.
The next 6 months they lived in refugee camps, while other governments made offers for a permanent home. My parents had talked about Belgium, and then the Canadian government offered them a home in Canada. They arrived by ship, landing in Quebec City, Canada in July 1957.
They became sharecroppers on tobacco farms near Barrie, Ontario. Investing in the planting, working the fields, maintaining the buildings and equipment. Learning English from the other immigrants and refugees around them. The promise of an autumn reward making them work hard in the summer heat. Eventually my parents realized there was no pot of gold at the end of the tobacco crop rainbow.
Somewhere in there another son was born. Then I was born on Canadian soil.
My father had always been handy with tools and fixing things. He began working as a handyman, and then as a carpenter. Eventually, in 1964, my parents saved enough to buy a small run-down farm from a local farmer and landowner – Mr. Smalley. He held the mortgage because no bank would give my parents a mortgage back in those days.
My father had a love for the land and tried to be a farmer – raising pigs, chickens, and geese. And it never really worked out. There would a good few years, followed by a horrible year. He had to keep working as a carpenter. He was a good carpenter, and so he became a site foreman for a small construction company. He earned a good wage, but ne was never wealthy. He never had a new car, and our clothes were mostly bought from thrift shops.
My mother stayed home with her 5 children, running the household. Keeping the livestock thriving. Planting massive vegetable gardens that feed us well through the summer, and throughout the winter. She canned the bounty, so that the pantry was always filled with pickles, relish, and canned fruit. I loved her pickled beets, and I have never been able to duplicate the flavour of the ones she made from the beets she grew.
So what is my point? Nothing really. Just a reflection on what it means for me to be here in Canada. This is a nation built on compromise and acceptance. It is a vast and complex thriving community of distinct cultures. This is a country based on a ideal of “peace, order, and good government.”
Mostly that basic vision has been maintained. Yet nothing is ever made; and no lives are ever lived without making some stupid choices. Along the way there were some horrible choices made. There is nothing that can remove the past; it is our choice to be bound by that past. We are here now and we must do better. And we will do better. It just takes time.
This nation is an experiment that is always being refined. What we value today may not be valued tomorrow.
My father taught me that you always do your best with what you have on hand to make things better. My mother taught me that you can only make choices based on what you know today. If you didn’t know something yesterday that you now know today – then admit it. You cannot change yesterday. You cannot guarantee tomorrow. All you can do is be the best you for today.
Happy Dominion Day Canada. You are not a perfect country by any measure. Yet the only truth I know is the world could use more Canada in it. Today was good. Tomorrow can be even better.
(Yes I am recycling. This is a copy of my Good Friday post from 3 years ago. I liked it so I am sharing all over again!)
This day seems to be the forgotten holiday of the year. There is no lead-up to Good Friday. No frenzied fanfare of festivity. No elaborate feasts to plan and prepare. That is probably why I like this holiday the best.
Good Friday really is a day off from the bustle and hustle of the consumer world. No sales. Just time to contemplate the world. I am sitting here this morning with a second cup of coffee, watching the sun peak over the horizon. There is a slight mist on the roofs of the houses as the day slips from springtime chill to springtime warmth.
I have time to think. Let my brain play with words. Roofs. Rooves. I remember learning in school that the plural of roof was rooves. But now we use the american “roofs”. When did that change? The rule I learned was if it ends in ‘f’ or ‘fe’ then to make the plural you drop the “f” sound and writes “ves”.
dwarf to dwarves
elf to elves
hoof to hooves
knife to knives
leaf to leaves
life to lives
self to selves
wolf to wolves
Of course then there are words that ignore the rule anyway – like the plural of beef is not beeves. And the plural of proof is not prooves.
Ah English the language of rules, and long lists of exceptions to the rules! This is why English is such an exceptional language.
As you can see Good Friday is for getting diverted and contemplative. Mindless musing. The above was simply pointless stream of consciousness. A raw slice of my brain straight up. I am full of trivia. Or full of something.
My favourite memory of Good Friday is from many many many years ago. I was in my early twenties. I was with some friends driving up to Midland, Ontario to find a very specific restaurant that served Lake Huron whitefish. Our friend and driver had heard the fish was incredibly fresh and delicious.
Now I don’t remember the restaurant name but I do think it was Henry’s Fish Restaurant. I’ve been back a few times so my memory may be muddled. And the fish is still worth the long drive!
But this memory isn’t about the destination. It is about the journey. That day was a foggy Good Friday. Dense white cotton fog slowing us down to well below the speed-limit. The trees and posts shadowy dark flickers flashing by us. The road shiny black and slick. There was no-one else on the road. Just us – some friends on a journey. Cocooned in our own reality.
In the back of the car was a book – Zen and the Art of Motorcycle Maintenance – and for me it was an incredible find. At that moment, in that space, that book and the message inside clicked with me. There are concepts in that book that I had no idea could actually exist! My friend – the driver of the car – saw me thumbing through the book and gave it to me.
From where I sit today I can see that same book looking at me from my shelves. It is bedraggled and stained and dog-eared. The book has survived the years – my friend the driver did not. He died later that year from leukemia. But on that Good Friday there was no leukemia darkening our thoughts. On that day we were full of life twenty-somethings on a road trip. Our driver was a big robust man full of life and zest – and by the fall of that year he was an anemic husk gasping for air in a hospital bed. He was much too young to die.
That Good Friday held no hint of the sadness waiting in our future. We laughed, we talked. The restaurant wasn’t open we arrived, so we walked the waterfront. We drank early morning beers (cans in bags – oh we were so clever!) by the lake, while we discussed philosophy and how we would change the world. By the time we had finished our exploration of Midland – the sun had burned away the morning fog.
The fish was indeed wonderful, and we promised that next year we would repeat the road-trip. We promised that this would become our Easter weekend ritual. I’ve been back since then – but the ritual never blossomed. It withered and died.
In the mid-afternoon sunshine we drove back the way we had come. No hurry to get anywhere, we stopped at used bookshops and curio stores along the way looking for old National Geographic magazines. And books on World War II history. Our own version of an Easter Egg hunt for those that no longer believed in the Easter Bunny.
Good Friday: A good day to remember how we have arrived at this moment in time. And to remember those who we loved and left behind.
3 large eggs
1 cup milk
1 1/4 cups all-purpose flour
pinch of salt
1 cup carbonated water
Melted butter for cooking crepes
1 tablespoon sugar for sweeter dessert palacsinta (crepes)
1) Beat eggs into milk until blended (also add sugar/salt at this point). Pour the egg/milk mixture into the flour until fully blended into a smooth batter. The batter should rest for at least an hour.
2) When it is time to cook the crepes place a crepe pan to heat (or an 8-inch frying pan). While the pan is heating add the carbonated water to the batter and gently stir until just blended.
3) Add a bit of butter to heat in the hot pan and swirl to cover the bottom.
4) Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the cooked palacsinta to a serving plate in a warm oven until ready to serve.
Continue until the batter is all cooked. Remember to add butter before cooking each palacsinta.
For savory palacsinta fill with cooked asparagus, ham and Havarti cheese…or some other dinner filling
For dessert palacsinta try plum jam OR cinnamon&sugar OR Nutella with strawberries….
Palacsinta can be served hot or cold.