Rainy Day Cookies and Stew–necessarily, in that order!

"Raining" courtesy of Peter Griffin/Public Domain Pictures.net

So we are experiencing our first rain of the season here in Los Angeles. Save for venturing out for a Yoga class, Ms. Foodie is fortunate enough to be ensconced at home with her two furry babies, with visions of culinary delights dancing in her head.

The afternoon started with test-driving a recipe for Almond Butter Cookies from a blog called Good Life Eats. Author Katie Goodman does some killer desserts, and she has some great Holiday offerings that Ms. Foodie plans to try as that Season draws near.

Ms. Goodman gives some great information about an Almond Butter called “Barney Butter“, that is Peanut free. Many nut butter manufacturers still use the same processing plant to do Peanut products along with the others, so if you have a Peanut allergy, even trace amounts can be dangerous. Thankfully, me and Mr. Foodie do not–we just enjoy the smooth taste of Almond Butter. Almond Butter is also easier on the digestion.

Ms. Foodie’s personal choice is Trader Joe’s Almond Butter with Flaxseed Oil. It made the cookie mixture a bit less firm when forming it into balls, but oh, what melt-in-your-mouth delight! Chased with a glass of cold milk, it was a perfect slice of yummy!

And what’s a rainy day without some nice, hearty stew? After finding uninspiring offerings on the food blogs, Ms. Foodie did her own thing with stuff in the Store. Kitchen-Cabinet Cooking at it’s finest! Two leftover lemon Chicken Breasts, a cup of mixed vegetables, Potato Gnocchi, one can of Cream of Mushroom and Garlic soup, a half cup of Sour Cream, and a tablespoon of Coconut Oil.

I threw it all in a Crock Pot, set it to low, and left the ingredients to meld.  Stews and soups always bring such lovely smells to the home!

Didn’t cancel out the Almond Butter cookies though… good thing the batch made three dozen! Mr. Foodie is doing the Happy Dance.

Turkey and Vegetable Stew

The beautiful benefit of leftovers is all the meals you can create from them, and the bones and carcass of the turkey are the best!

Amazingly enough, I had both drumsticks left over (guess my guests preferred white meat), as well as a smoked turkey drumstick that I purchased.  So you know the first thing that came to Ms. Foodie’s mind: Turkey Stew!

Getting all the flavor and marrow from “dem bones” is easy breezy.  I put the three drumsticks in a stock pot, covered them with water and let them simmer for a couple of hours.  Having one smoked and the others roasted created a broth that was rich and full-bodied.

I turned off the heat and let the broth cool, then divested the succulent dark meat from the bone, setting the meat aside.  Turkey drumsticks also have a series of smaller bones that you have to watch out for, so combing through the meat with a fork helped in identifying these.

Next come the vegetables: A medium-sized yellow onion, celery, mushrooms, all coarsely chopped.  I sauteed these in two tablespoons of Olive Oil for about five minutes, then added a couple of tablespoons of flour to create a base for thickening the stew.

Then you put it all together: The dark meat turkey and chopped vegetables, along with two cups of baby carrots and a cup of green peas (fresh or frozen), and return these to the broth.  I turned the heat back on under the pot, and added some extra spice of Sea Salt, Pepper and Basil.  The final ingredient is a cup of Jasmine Rice with an extra tablespoon or two of flour, then stir it all together, cover it and simmer over low heat for another hour.

As you can see, it’s full of color, flavor and hearty goodness!  A fitting meal for a winter’s evening.