Saturday, November 26, 2011

Eat Turkey. Repeat.

In case you're in the mood for something other than your traditional Thanksgiving leftovers...
Try this turkey pho recipe that I snagged from the GOOP Newsletter. Chances are you have most of the ingredients around your house anyway and I can't think of anything better to warm you up on a cold day. After all the preparations to get ready for Thanksgiving we're settling in for a lazy weekend. 

I hope your family had a wonderful Thanksgiving. 
We have many great memories from this year. 

I loved making the Almond Bread, Apple, Italian Sausage and Pumpkin stuffing with Clay. He used the spiral peeler to peel and core apples then chopped them into pieces with his own set of kid-safe knives.

We played Risk like we did when we were kids,watched Clay play in the mud and just took time to catch up and relax
We are happy to report that the Longhorns were victorious in the last game (for now anyway) between the University of Texas and A&M. Go horns!
Leftover Turkey Pho
Adapted from Turkey Pho by Winnie Ab from the GOOP Newsletter
**Double the recipe if you have friends or family over. 

2 quarts homemade turkey or Dewberry Hills Farm chicken stock (Tip: Roast the leftover turkey or chicken carcass for 45 minutes before making the stock and you'll end up with a much tastier stock)
1 bunch scallions, green parts only if you prefer, Austin Farmers' Market
1 bunch kale or swiss chard, sliced thinly, Johnson's Backyard Garden or your own garden
1 small piece of fresh ginger, peeled and smashed
1 TBSP local honey
1 TBSP fish sauce
leftover cooked turkey, shredded (ours came from Richardson Farms & Farmhouse)
1/2 - 1 box rice noodles
sunflower oil

For garnish: 
lime wedges, Farmhouse Delivery
cilantro, Farmhouse Delivery or your own garden
hot sauce, Dai Due or Sriracha hot sauce
optional spices: 2 TBSP coriander seeds, 4 whole cloves, 4 whole star anise and 1 cinnamon stick
optional ingredients: local Kitchen Pride mushrooms, jalepeños or local sprouts 

1. Warm a large pot or dutch oven on medium and add the spices (optional) to toast until fragrant and then set aside. 

2. In the pot, drizzle in a little sunflower oil, scallions, ginger, honey and fish sauce until fragrant, then add the spices (optional) and the stock. 

3. Let the stock boil, then drop the heat to low to simmer for 20 minutes. 

4. Add the kale or swiss chard to cook for 1-2 minutes. Add the turkey and noddles and cook for a few minutes to soften the noodles. 

5. Serve in bowls and add garnishes as desired. 

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