Tuesday, November 30, 2010

Turkey Barley Soup (from Vicki R)

This soup is reason enough to "make" a turkey...
This picture was taken after the soup had been reheated a couple of times and got a little less "soupy"....but still yummy. Served with that good cb sauce from Costco.

Put your turkey bones (I hate to say carcass)in a big pot and add about 1 gallon cold water. Bring to a boil and simmer an hour or so. Drain, saving broth and cooked turkey meat.
Put broth back in the pot and add:
2-3 T chicken bouillon concentrate(Tone's or Better than Bouillon)
2 medium brown onions, chopped
1 C pearl barley (or a little more if you like it thicker)
1 pkg frozen sliced carrots*
1 t sage
s & p

Cook about 40 minutes until barley is tender; add the saved turkey plus more leftover turkey.
Season with more s&p as desired...Can be frozen.
***we originally made this with Parisienne Carrots which came frozen. But I haven't been able to find them for several years...if you see them, grab a bunch...they are really cute..little round ball carrots that are delicious.

Sunday, November 28, 2010

Next Day Turkey Curry...

This is great even after the next day...usually we get through the leftover turkey breast with yummy sandwiches...and then progress to this recipe for the rest that doesn't get made into soup. It's sort of like Hawaiian Haystacks...

Next Day Turkey Curry

3/4 C raisins
2 T butter
2 medium chopped onions.

Mix in a small bowl:
1 1/2 T curry
2 t mustard seeds
1/2 t cumin
1/2 t ginger
1/4 t cinnamon
1 T cornstarch

1 C chicken broth
2-3 C leftover turkey, diced

Saute the raisins in the butter about 5 minutes. Drain
Saute the onions until soft.
Add the chicken broth and spices to the onions along with the turkey. Simmer 20 minutes.

Serve over rice with some of these condiments: the prepared raisins, frozen peas(cooked), plain yogurt, cranberry sauce, coconut, peanuts or cashews, green onions, bacon bits, shredded cheese.

Friday, November 26, 2010

Happy Birthday, Brady!

Brady is 7 years old today! Hope you're having a great day (in Utah)...

We've got way too many great pictures of Brady to sort through!

Wednesday, November 24, 2010

Our first Dean in America,,,,Happy Thanksgiving

Walter Deane, "a tanner," came from Chard, England, to America on the "Speedwell" in 1637 with his brother, John.
He became a freeman of Plymouth on December 4, 1638. After a year in Dorchester, he then became one of the founders of Taunton, MA.
In 1640 he was deputy(from Taunton) to the General Court at Plymouth.
For more than twenty years he served as selectman, a certain proof of the high estimation in which he was held by his fellow-townsmen, and was often appointed on special committees for apportioning lands and establishing boundaries, proving his great ability and trustworthiness in all difficult questions which came up for settlement.
His home was on Dean Street, next east of his brother, John.
To him and his wife Ellinor, sister of John Strong were born children as follows: Joseph, Ezra, Abigail, James, William, Mary, Lydia, Isaac, Benjamin...(Ellinor, nee Strong, certainly lived up to her name!)
William(1651) married Mehitable Wood...their son
Josiah(1685) married Mary Bethia Peck...their son
Josiah(1716) of Lebanon, Connecticut married Thankful Thomas...their son
Daniel(1738) of Pompey, New York, married Elizabeth Pease...their son
Daniel(1774) moved to French Creek, New York, married Elizabeth Crandall...their son
Harvey(1798) married Mariah Boswich...their son
Daniel Allen Dean (1822) married Mary Jane Holmes...their son
Jesse Lyons Dean(1878) of Corry, Pennsylvania, married Clara Browning...the family relocated to Colorado/New Mexico where their son...
Earle Holmes Dean(1900) was born...the Dean's then moved to
Oakland, California where Earle met and married Dorothy Vivian Cecil...their son
Roger William Dean(1923) was born. He married Janiece Opal Walters and had
ME....(and Aunt Val and Uncle Jesse)

Monday, November 22, 2010

Aunt Val's Apple-Raisin Stuffing...yum!

Apple Raisin Stuffing

(quantities are variable, depending on what you have available)
2 pkg. cubed/seasoned stuffing mix
1 onion, diced
3 stalks of celery, diced
2-3 red apples, cored & diced
2 cubes butter, melted
1 cup (more or less) plumped raisins
apple cider or juice
a bit of cream

Place stuffing mix in large bowl.
Saute onion, celery, and apples in 1 cube butter until soft.
Add to bowl of bread cubes along with "plumped" raisins*.
Mix in the other cube of butter, melted along with the apple juice and cream until mixture is damp but not wet...you should be able to hold a tablespoon in your hand and have it form a ball that will stick together, but not be mushy.
Pack into greased casserole dish and cover with foil.
Bake at 350 (or whatever temp you're baking the turkey) for 45-60 minutes.

Plumped Raisins???

Sometimes a recipe calls for "plumped" raisins (as in Val's stuffing recipe)...

Evidently raisins used to be "drier" than most we get today, so if you are using a fresh package you may be able to skip this step.

But it's easy to "plump" your raisins...just soak them in some warm liquid, water or the apple juice for the stuffing. You could heat in the microwave a bit, let them sit for 15 minutes or so, then drain them. They are more tender and yummy!

Wednesday, November 17, 2010

Not a pretty picture...

So Dad got his staples out from his knee surgery ...Ouch! but he's able to start bending his leg a little and take a shower (thank heavens!) and sleep without the leg brace...

Wednesday, November 10, 2010

Recently Read

This is about a woman in the 1860's who is a midwife, but wants to be a surgeon...but no one will let her into medical school...the the Civil War begins....a bit of a soap opera, but well researched about the Civil War and the state of medicine at the time.

Henry Lee is a 12-year-old Chinese boy who falls in love with Keiko Okabe, a 12-year-old Japanese girl, while they are scholarship students at a prestigious private school in World War II Seattle. Henry hides the relationship from his parents, who would disown him if they knew he had a Japanese friend. His father insists that Henry wear an "I am Chinese" button everywhere he goes because Japanese residents of Seattle have begun to be shipped off by the thousands to relocation centers. This is an old-fashioned historical novel that alternates between the early 1940s and 1984, after Henry's wife Ethel has died of cancer

Not your typical Grishom novel...there's not a lawyer in sight....this takes place in the south in the 50's on a small cotton farm...it's told from the point of view of the 7 year old boy...

Written with the full cooperation of founder Mark Zuckerberg, the book follows the company from its genesis in a Harvard dorm room through its successes over Friendster and MySpace, the expansion of the user base, and Zuckerberg's refusal to sell. The author is at his best discussing the social implications of the site, from the changing notions of privacy to why and how people use Facebook—increasingly it's to come together around a common interest or cause (the eponymous Facebook Effect)
This was pretty fascinating to see how the world can change in 4 or 5 years! Interesting issues of privacy, transparency...the future world???

Monday, November 8, 2010

Cream Cheese Chicken Vegetable Soup

This recipe is from My Kitchen Cafe...it was the basis for the Ratatouille Soup I made up.

Cream Cheese Chicken and Vegetable Soup
1-2 T butter (or Pam)
1 yellow onion, diced
2 cloves garlic, minced (or more)
2 stalks celery, diced
2 regular carrots sliced (I used half a large package of frozen, sliced carrots)
3 C chicken broth
3 potatoes, peeled and diced (if you use red skinned potatoes you could leave the peels on)
1 C milk
4 T flour (Wondra)
8 oz pkg. cream cheese (light or fat free is fine)
3 boneless chicken breasts, cooked and diced

-I actually cooked the chicken breasts in some water, then used the water for the broth, adding just a little chicken bouillon to strengthen it.
-Saute the garlic, onions and celery in the butter or Pam until tender.
-Add the carrots, potatoes and broth and cook until potatoes are tender.
-Mix the flour and milk and whisk into the soup. Cook until it begins to thicken. Soften the cream cheese in the microwave until it's really soft, then add in small pieces and blend in.
- Add cooked chicken and heat through. Season with salt and pepper.

Sunday, November 7, 2010

Penny Shrugging her Shrug!

It was so fun to knit something "pinkish"...
I think we used to have "sweater clips" to keep these from sliding off our shoulders!

The other day I made a some of these yummy roasted vegetables and had some left over...so I made it into WONDERFUL veggie soup...reminiscent of a creamy pumpkin soup but with a great flavor...due to the mixture of garlic, onions, butternut squash, sweet potatoes, pears, tomatoes...

Creamy "Ratatouille" Soup

3-4 Cups leftover roasted veggies
3 C chicken broth
1 C milk
4 T flour (Wondra is good)
8 oz. pkg cream cheese (fat free or low fat works fine)

Blend the veggies with some of the chicken broth until smooth.
Mix the flour and milk and stir into the veggie mix in soup pot. Simmer until it thickens somewhat.
Soften the cream cheese in the microwave; add by small spoonfuls blending throughly. Simmer 20 minutes. Serve with nutmeg...maybe a bit of sour cream. It was delicious!

Tuesday, November 2, 2010

Uncle Mark

Kody loved using Uncle Mark for a pillow! I tried to move him into his crib, but he woke up and walked back and crawled up on Mark's lap again and went back to sleep!

Monday, November 1, 2010

Pretty Scary!!!

Brady and Carson found this guy in the trampoline the other day and were quite delighted with him...can you believe these are the boys who go screaming at the sight of a tiny spider or ant or moth!!!

And of course you know these scary guys!