RSS Feed

Tag Archives: homemade meals

Shopping for a wedding

This coming Wednesday, the day before Thanksgiving, I am catering a wedding. Yea I just said it.

I am catering a wedding!

WHAT!!!! I am pretty excited about this.  I can put my cooking skills to the test.

I spent this morning pouring over my recipes, and writing up my shopping list for this big grocery adventure.  I love grocery shopping so today is going to be extravagant!! 1462992_762393580508_982953177_n

Here is what’s on the menu:

  • Crostinis with a figgy-cherve spread and smoked salmon
  • Spinach and squash cups
  • Honey-balsamic chicken satay
  • Spicy squash, sausage and spinach soup
  • Cheese fondue
  • Hot baked artichoke dip
  • Cucumber and cherve tea sandwiches
  • Turkey and cranberry tea sandwiches
  • PBJ tea sandwiches

I’m pretty excited to pull this off.  Stay tuned to see pictures of how this spread turns out.  If you’ve cooked for a crowd of 30 or more, let me know any tips or tricks you’ve done to pull this off.

LIKE and follow mybetterbalance on Facebook.

Advertisements

Turkey Soup

image-1

I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

LIKE and follow me on Facebook

%d bloggers like this: