While in Florida we visited the Clearwater Marine Aquarium. If you have small children, you have probably seen this place in the Dolphin Tales movies. It was all new to us. This is a wildlife rehabilitation center that rescues and releases marine animals. There are …
In early January we went on a family vacation in Florida. One of the highlights of our visit was a walking tour to see just a few of the murals in downtown St. Petersburg. A good friend of mine from high school lives …
Do you still have some post-holiday turkey lurking in your freezer? Here’s a tasty way to use it up. Back in the day, I would have made a fabulous turkey pot pie using a Pillsbury pie crust…but our new way of eating doesn’t call for wheat. I do have a mighty good low carb pot pie recipe, but a turkey pot pie soup is yummy and less work, and it’s definitely soup weather here.
This soup has no potatoes or flour to thicken it, and I don’t use cauliflower, that darling of the low carb community, because my husband kind of hates it. I use the standard frozen veg mix with carrots, peas, green beans, and corn, but only two cups so the carbs are spread out over several servings. If you don’t want even a tiny bit of corn, peas, or carrots, you can substitute low carb veggies of your choice. Homemade turkey broth, butter, and heavy cream bump up the fat content to make this creamy, satisfying, and keto friendly as well. I put in a half teaspoonful of xanthan gum to thicken–this is completely optional. The state of your broth is very important to a good soup, so you will need to taste it and adjust the salt and other spices so it isn’t bland. Be sure to taste BEFORE you add the salt. A word of caution, be sure it’s cool enough to taste. Burned tongues are no bueno.
1tspsalt to taste; may need more!check your broth for saltiness
1/2tspfreshly ground pepper
1/2 tsp onion powder
1/2tsprubbed sage or poultry seasoning
2cupsfrozen mixed vegetables
Melt butter in large dutch oven. Saute onion and celery until tender. Add garlic and cook briefly (don't let it brown). Then add broth, turkey, salt (if needed), pepper, sage, garlic and onion powder. If using xanthan gum, sprinkle over the top and whisk thoroughly. Add the mixed vegetables. Simmer for about 20 minutes. Add cream and simmer another 10 minutes or so.
One cup of this is remarkably filling, so you might even have leftovers, which are FABULOUS the next day.
Nutrition per 1 cup serving: Calories 201, Fat 14g, Total Carbs 3g, Fiber 1g, Net Carbs 2g, Protein 13g
It’s winter in Oklahoma. We had a long very warm fall but the bottom dropped out in late December. It is flat COLD today and it’s not going to warm up for a while. I have filled our bird feeders with black oil sunflower …
Making bone broth isn’t a new thing, but here’s my latest version. One of the problems I have had in the past is keeping the broth simmering but not boiling for several hours. I have made broth in the slow cooker a few times …