We all have favorite food memories. That is especially true this time of year. Big family get-togethers with tables full of turkey and all the trimmings. Casserole dishes filled with stuffing, candied yams and green beans swimming with mushrooms in a creamy sauce. Platters of cheesecakes and cut out cookies of Santa, bells and Christmas trees. Baskets of warm, fresh rolls with heaps of butter. Are you hungry yet? Me too!
So I was very excited to learn our November theme from Recipe ReDux.
“A Food Memory For Which You Are Thankful”
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
That was a tough one. I needed to choose one food memory. It required stepping out of the holiday mindset.
My Mom worked long hours so in the summer I needed to supply myself with lunch. We always had canned soup, American cheese and sliced boiled ham on hand. My favorite canned soup consisted of noodles and hamburger. I know, but I was only about 12 then. I hadn’t developed tastebuds yet!
I chose this time and that memory because it was my coming of age time. A time to start gaining independence. A time before having grownup responsibilities.
I was allowed to use the stove when my Mom wasn’t home! It was the start of my interest in cooking for myself.
Here is my healthier version of a ground meat soup. Lean ground turkey replaces fatty beef. Fat free, low-sodium broth gets enhanced with vegetables.
Ground Turkey Noodle Soup #RecipeR
- 1 lb lean ground turkey
- 64 ounces non-fat, reduced sodium chicken broth
- 1 cup diced celery
- ½ cup diced carrots
- ½ cup diced onion
- 1 14.5 ounce can diced tomatoes with juice
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt or granulated garlic
- 6 cups cooked noodles
- 1 tablespoon olive oil
- In a 4 quart saucepan or Dutch oven, all oil, turkey, celery, carrots and onion. Cook over medium heat until turkey browns and vegetables start to soften.
- Add broth, tomatoes, lemon juice, thyme and garlic salt. Simmer for several minutes until thoroughly heated.
- Add noodles, stir and serve.
Welcome to another fun Foodie Friends Friday Linky Party!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Today is National Homemade Bread day and the Bread Bakers have some enticing bread recipes to share with you!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
I chose a quick bread fit for the Holiday season. White Cranberry Nut Bread spreads the goodness of dried cranberries and pecans throughout a moist, cake-like bread. You can eat this alone as a snack, serve at breakfast, brunch or afternoon tea. I plan to have a few slices on my Thanksgiving table.
Thanks Lauren from From Gate to Plate for hosting this event!
White Cranberry Nut Bread
- ¾ cup sugar
- 2 tbsp butter
- 1 egg
- 1½ cups milk
- 3 cups flour
- 3½ tsp baking powder
- 1 tsp salt
- ½ cup craisins
- ⅓ cup chopped pecans
- Cream together butter and sugar.
- Add egg and milk.
- In a separate bowl, mix together flour, baking powder and salt.
- Combine wet and dry ingredients. Stir in craisins and nuts.
- Pour batter into a well-greased 9x5x3-inch loaf pan.
- Let pan sit at room temperature for 20 minutes before baking.
- Bake at 350 in center rack of oven until inserted toothpick comes out clean (about 40 minutes)
- Cool completely on wire rack before cutting.
Enjoy all these wonderful Homemade Bread Recipes from our Bread Bakers!
Pumpkin Bagels by Sophie at Sweet Cinnamon & Honey
Pain Tordu by Carola at En la Cocina de Caro
Peanut Butter Buns by Renee at Magnolia Days
Pumpkin Chocolate Tea Bread by Linda at Brunch with Joy
Almond Bread by Rocio at Kidsandchic
Hatch Chile Bread by Holly at A Baker’s House
Italian Dinner Rolls by Lauren at From Gate to Plate
White Cranberry Nut Bread by Cindy at Cindy’s Recipes and Writings
Hadrian’s Bread by Camilla at Culinary Adventures with Camilla
Hearth Sourdough by Karen at Karen’s Kitchen Stories
Homemade English Muffins by Stacy at Food Lust People Love
Stollen by Laura at Baking in Pyjamas
Olive, Feta & Tomato Bread by Robin at A Shaggy Dough Story
Chocolate Chip Scones by Nicole at The 2nd 35 Years
Posted in #breadbakers, bread, Christmas, cranberry, fresh ingredients, holiday, nuts, Thanksgiving, What's For Dinner?
Tagged #breadbakers, bread, Christmas, cranberry, nut bread, nuts, peacan, quick bread, Thanksgiving
Welcome to this week’s Sunday Supper adventure! I say adventure because our theme this week is On the Hunt. To me that means foraging. In this case for raspberries for Raspberry Muffins!
I’ve told this story a few times, so if you heard it before bear with me. As a kid I loved nothing better than foraging for snacks. Hot spots for snacks depended on the season. Fall brought apples and pears from neighboring trees. Spring had violets and dandelion. But summer, oh summer was always ripe for the picking! All you needed was to know what was safe and where to find it! Apricots and sweet bing cherries came from an old farm that was for sale for as many years as I could remember. Some wild finds included mulberries, honeysuckle nectar, pawpaw and watercress.
But my favorite was and always will be raspberries.
Wild red raspberries are considered an invasive species here in PA. Their growth habit tends to take over an area. If you plant or nuture a wild patch, you can easily control them by thinning and pruning. I had them growing for years along my fence. I included an old picture below.
If you are lucky enough to find raspberries in the wild, remember 2 things. First, the vines are covered in thorns. Second, where raspberries grow, you are bound to find poison ivy. Both plants thrive in the exact same conditions.
Don’t let that discourage you. Anyone that practices foraging will tell you that you just need to be careful of your surroundings!
A good field guide is great place to start.
Thank you Stacy of Food Lust People Love and Tara of Noshing With the Nolands for hosting this On the Hunt event!
Simple yet elegant! That’s the best way to describe these melt-in-your mouth raspberry muffins! So light they’re almost cupcakes!
Raspberry Muffins #SundaySupper
- ¼ cup butter unsalted, softened
- ¾ cup sugar
- 1 egg
- ⅓ cup milk
- ½ teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup raspberries
- Cream together butter and sugar.
- In a medium bowl, add milk, egg and vanilla.
- In a separate bowl, mix flour, baking powder and salt.
- Alternate wet and dry ingredients until mixed.
- Fold in raspberries.
- Fill paper liners with ¼ cup of batter. Bake at 350 degrees for about 20 to 25 minutes or until toothpick comes out clean.
Come join us On the Hunt with these recipes and ideas from Sunday Supper!
Spread it on Thick
Nibbles and Sides
The Main Event
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.