Turkey Vegetable Soup

Had cooked up a half turkey breast, and with the left over carcass decided to boil it down for some light, but healthy soup. You could use chicken too.

In a big stock pot with strainer inside:
1 turkey carcass - from whatever size turkey or breast you've cooked.
Water to cover the carcass, without overflowing the pot.
Cracked black pepper.

Let it cook on low for about 4-5hrs. (You can probably turn the heat higher and cook it faster, but I wanted to go out and run errands, and not have the broth boil away.)

Pull the strainer/carcass from the pot, removed any good meat and tossed it back into the pot along with:
1 large onion, quartered and cut in half - so kinda chunky/bite-sized
1 small head of bok choy chopped up
1 bunch of baby kale, stems removed (basically rip the small leaves off and toss them in)
2 large jalapenos (stems, seeds and ribs removed) chopped small
3 cloves garlic chopped small
3-4 small carrots - peeled and chopped bite-sized
3-4 ribs of celery sliced bite-sized 1 can of black beans, drained and rinsed
1 packet of Herb-Ox sodium-free chicken bouillon

You can add anything else such as: mushrooms, cabbage, tomatoes, other beans or whatever veggies you like or have on hand. You can also add noodles. Or even put some rice noodles in a bowl then pour the hot soup over. Add some fish sauce, ginger, bean sprouts, lime, chopped peanuts, lemon grass and make it sort of an impromtu PHO-type or Asian-style soup.

Let that cook on low/med til the carrots are tender, but not mushy - was maybe an hour. The broth will be pretty bland, as I don't add salt, so salt at will/to taste. Instead, I put some in my bowl and added a few shakes of my favourite health spice mix of turmeric, cayenne and ginger.

A nice, spicy, light, late-night meal on a rainy summer night. Plus the house smells amazing! Mmmmmuy Bueno!

Thanksgiving Sandwich™

So tonight's dinner is one of my faves ever.

Grilled Turkey, Brie and Cranberry on Ciabatta aka my Thanksgiving Sandwich™

I had something similar in New Zealand at a restaurant and again at the airport the day I flew out. All I can say is: Yum!

This is a pretty timely sandwich for turkey leftovers with Thanksgiving coming.

1 largish Ciabatta Roll, sliced sandwich style
Butter
4-6 Slices (sliced thinish) grilled or roasted turkey breast
2 - 1/4in slices cranberry jelly
2 slices brie, then halved (you may use plain or herbed, suit yourself)
1 large frying pan or skillet.

Butter sliced roll on cut side.
Place in pan preheated on med-high to toast.
Remove from heat when golden.
Heat sliced turkey til just golden on each side, to warm.
Remove from heat.
Place sliced cranberry in half the pan, and brie in the other half to warm.
When cranberry bubbles, (this just takes a few seconds) remove and spread on ciabatta rolls.
Place toasted turkey slices on top of cranberry coated rolls.
When the brie softens and browns, (this takes a minute or so) remove and spread over the turkey to cover.
If some of the brie browns towards crispy, immediately snatch it before anyone else notices and enjoy it's crispy goodness all to yourself. *shhh, no one saw you.*I reckon a little fried brie is better than just spreading some on crackers...but that's just me.

Your sandwich should look like this:Put the two sides together and slice diagonally.

I leave you with a photo of the dinner completed to tempt your tastebuds: