Community Kitchen
HAPPY NEW YEAR!
My best wishes go out to all of you at the beginning of this New Year. May you be all blessed with good health and happiness.
To those of you who tried the brined turkey, I would appreciate your feedback. I really think it’s worth the extra effort and is the tastiest, tenderest and most delicious way to cook turkey. You can try this method on chicken too.
TURKEY SOUP
Simmer up a joint-boosting broth, boil leftover carcass of turkey to make soup.
Bone broths are easy to make. Begin with bones from fish, poultry, lamb or pork. The bones can be raw or cooked and they can be stripped of meat or still contain meat remnants and skin.
Dr. David Williams, a leading authority on natural healing says he adds leftover eggshells because the membrane that separates the white from the shell contains four joint boosting nutrients, Hyaluronic acid, glucosamine, condroitin and collagen.
Place the bones and eggshells with water in a pot and add a couple of tablespoons of one of the following per quart of water: apple cider vinegar, red or white wine vinegar or lemon juice. Gently stir and let it sit for about 30 minutes to let acid go to work.
After 30 minutes, bring the pot to boil then cover and simmer for 4 hours. Once it’s done, strain it immediately and sip it as soup. I would add vegetables and make a nourishing soup. Dr. Williams says this will free you from stiff aching joints.
YOSENABE
Seafood and Vegetables in Broth
Yosenabe means “a gathering of everything,” and as in all nabe cooking, other vegetables other than specified may be used.
12 large raw shrimp, peeled and de-veined
2 medium carrots cut obliquely, in triangle shape
3 ounces harusame ( cellophane or transparent noodles)
1/2 lb. of white-meat fish cut into 1″ pieces
12 clams, shucked
8 scallions, including at least 3” of the greenstems -2″ pieces
3 cups chicken broth, fresh or canned
4 inch piece of konbu (dried kelp) washed under cold water
I added 5 pieces of chinese black mushrooms
Nappa cut into 2 inch lengths (any amount)
1 cup of bamboo shoot
1) Bring 1 cup of water to a boil in a small saucepan, drop in carrots and return to boil. Drain the carrots in a sieve and run cold water over them. I just microwaved them for two minutes.
2) Soak the harusame in a bowl of hot water for 10 minutes until soft and cut into 2″ lengths
3) Soak the black mushrooms in hot water immersed for 15 minutes.
4) Arrange the clams, shrimp, carrots, mushrooms, nappa, noodles, fish chunks and bamboo shoots attractively on a large platter.
TO COOK
Place 3 cups of the chicken broth and the piece of konbu in the cooking utensil and bring it to a boil.
Lower the heat so that the broth simmers constantly throughout the meal. Traditionally, each diner selects and cooks his own food.
None of the ingredients in Yosenabe needs to be cooked longer than a moment or two.
Serve with small dishes of dipping sauce.
DIPPING SAUCE
1/2 cup soy sauce
2 Tablespoon of Mirin (sweet sake)
Serves two
I tried this last night and my husband loved it so much that he asked for another half cup of rice when he is a steady 1 bowl rice person.
FOOD FOR THOUGHT “Wealth is the realization of the idea of bringing happiness to others.” Words of Wisdom from Truth of Life.
