dried thyme

Name: Homemade Turkey Soup
Prep time: 15 min
Cook time: 3 h
Yield: 16
Ingredients: 1 turkey carcass, it should have some meat (at least 2 C) remaining; 2 medium onions; 3 stalks of celery; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 teaspoon sage; 1/2 teaspoon basil; 1 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; Ground black pepper to taste; 1/2 lb. Italian pastina or other small pasta

Homemade Turkey Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Homemade Turkey Soup

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

3 hours

Servings

Ingredients

1 turkey carcass, it should have some meat (at least 2 C) remaining
2 medium onions
3 stalks of celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon sage
1/2 teaspoon basil
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Ground black pepper to taste
1/2 lb. Italian pastina or other small pasta

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

3 hours

Servings

Ingredients

1 turkey carcass, it should have some meat (at least 2 C) remaining
2 medium onions
3 stalks of celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon sage
1/2 teaspoon basil
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Ground black pepper to taste
1/2 lb. Italian pastina or other small pasta

Instructions

Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.
Simmer, covered, for about 2 ½ hours.
Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
After soup has cooled, skim off fat from top. Return soup to pot.
Add turkey meat to skimmed soup, along with herbs and spices.
Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

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Posted in Dinner, Recipes

Bean and Macaroni Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Bean and Macaroni Soup

Cuisine

American

Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

2 cans (16 oz each) great northern beans
1 tablespoon olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Cuisine

American

Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

2 cans (16 oz each) great northern beans
1 tablespoon olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Instructions

Drain beans and reserve liquid. Rinse beans.
Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes. Meanwhile, cook macaroni according to package directions, using unsalted water. Drain when cooked. Do not overcook.
Combine reserved bean liquid with water to make 4 cups.
Add liquid, beans, and cooked macaroni to vegetable mixture.
Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally. Serve warm.

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Posted in Dinner, Lunch, Recipes

Blackened Salmon and Rice

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Instructions

Heat oven to 400° F. Cook the rice according to the package directions.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

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Posted in Dinner, Recipes, Under 500 Calories