December 5th, 2008 - Turkey soup
Last night, I roasted veggies in the toaster oven (beet, potato, rutabaga, onion, carrot, garlic, with some sage and sea salt) that were just delightful. And wonderfully filling! I will definitely make them again. I simply diced everything (fairly small to make them cook faster), coated them with a tablespoon of canola oil (will use olive next time if I think of it, and I should have put some on the pan first), sprinkled a bit of salt, and crumbled two sage leaves. 425 toaster oven for 45 minutes. (Original recipe said an hour for 4# of veggies.) I stirred it every 15 minutes. Making a small batch–enough for two servings–made it a quicker prep than trying to do a big batch.
Tonight, I finally made turkey soup from the broth I canned last weekend. (I’ve been eating other leftovers before.) I used the broth (including meat), the leftover roasted veggies, and some kugelis. I added some more sage (didn’t have enough to taste it last night) and kosher salt. Something wasn’t quite right in it–I’m guessing the kugelis since it has eggs, but who knows. The beets made the broth a lovely, though strange, red.
And it took only about 15 minutes start to finish to make! Woohoo!
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