Lemony Chicken-Lentil Soup with Couscous #SundaySupper

From the first weekend of October through to the end of January, our household lives off of leftovers. Between Thanksgiving, birthdays, anniversaries, Christmas parties and Christmas Eve, almost every week gives us another gastronomic adventure. By the time February rolls around, we feel like we're rolling around as well!

Of course, the best part about any of these holiday indulgence meals is the leftovers they provide. As a kid, I'd enjoy my portion of turkey and mashed potatoes like everyone else, dressed up in the holiday finery, but the next day's open-face sandwich for lunch was my jam - thick slices of homemade Challah (after Christmas) or dense storebought sourdough bread, toasted, smeared with cranberry sauce and piled with cold turkey before getting a generous ladle of hot gravy. Inexplicably, the turkey (even the breast meat) re-hydrated overnight in the fridge, and along with the gravy pour made for a melt in your mouth texture we never got Day 1.

As the years (and additional holiday meals) added up, the rich gravy/bread leftover enjoyment lost its luster somewhat. Now, our favourite way to get rid of extra meat and veggies is to rework them into various soups, stir fries or pasta dishes, each with a little bit of a "lighter" taste even though they are still filling and warming. This soup is one of those recipes that is perfect for clearing out the fridge of the veggies not used for the main meal as well as a good chunk of leftover meat. In addition to the "meat and three" combination, I added some whole grain Israeli couscous and leftover lentils for some extra oomph (aka fibre, nutrition and bulk) and picked up the "leftover" flavour with a shot of bright lemon. The result was semi-Greek in flavour, but more than that it was something easy to enjoy daily for lunch without feeling like it was "turkey again"!

#SundaySupper this week is all about embracing (and sometimes hiding) those leftover bits and pieces of the holiday meal. Whether you're gearing up for the big meal this week or are thinking ahead to December, you're sure to find something great!

Breakfast

• Country Skillet Breakfast by The Freshman Cook
• Mashed Potato Craisin Bread by Baking Sense
• Sweet Potato Casserole Waffles by Sew You Think You Can Cook

 

Appetizers

• Brie Cranberry Turkey Quesadillas by Food Lust People Love
• Mini Stuffing Muffins by An Appealing Plan
• Turkey Egg Rolls with Cranberry Sauce by Brunch-n-Bites
• Turkey Glass Noodle Salad by Sunday Supper Movement

 

Soups

• Arroz Caldo with Turkey by Asian In America
• Bacon Egg Potato and Turkey Soup by Family Foodie
• Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
• Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?

 

Mains

• “Australian Pie” – Leftover Turkey Pie with Raisins and Béchamel by Caroline’s Cooking
• Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
• Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
• Cranberry Pork Tenderloin by The Crumby Cupcake
• Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
• Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
• Leftover Turkey Noodle Casserole by Cricket’s Confections
• Leftover Turkey Pasta with Mushrooms by Cooking Chat
• Turkey Alfredo Stuffed Shells by Palatable Pastime
• Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
• Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
• Turkey Pot Pie Casserole by Cosmopolitan Cornbread
• Turkey Shepherd’s Pie by Monica’s Table

 

Sides

• Baked Mashed Potato Pancakes by Pies and Plots
• Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks

 

Dessert

• Chocolate Pumpkin Brownies by NinjaBaker.com

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 7:00 pm 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.

Cranberry Cream Loaf #SundaySupper

Nothing says the winter holidays to me like cranberries. Mouth-puckeringly tart au naturale, they add the perfect balance to the rich, sugary decadence of the season's platters. Not only that, but they are uber versatile: cooked slowly with caramelized onions for a turkey topper, tossed with kale or Brussels sprouts as a side, baked into the morning's scones or stirred into the meal-ending desserts for an edgy bite. We almost always have a partial bag left over after out holiday meals (mom and I are the only two fans), but I use that as an opportunity to whip up a tea-cake like this one.

Perfect for filling the void between meals when you don't feel like a full entree (like our Christmas Eve and Christmas Day menus, filled with heavy breakfasts and dinners but never a lunch), a slice of this hearty, nutty tea-cake is moist from a free-pour's worth of half-and-half cream. While it is partially whole grain and very low in added sugars, it no less earns a "dessert" status - being both tender as the day is long and as sweet as your everyday loaf cake due to a blend of sweeteners. Not only did I serve thick slices with strong cups of tea, but the leftovers, thinly sliced, dried into delectable biscotti chips that fit perfectly on a coffee bar.


The #SundaySupper tastemakers are sharing their best holiday dessert recipes this week - from cookies to cakes to delicious pastry!

Bars and Cookies

• Frosted Sugar Cookies by Pies and Plots
• Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
• The Best Pecan Pie Bars by Life Tastes Good

Cakes

• Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
• Clementine Cake with Cranberry Glaze by Caroline’s Cooking
• Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
• Coconut Syrup Cake by Palatable Pastime
• Cranberry Cream Loaf by What Smells So Good?
• Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
• Moms Texas Sheet Cake by My Life Cookbook
• Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
• Rave Review Coconut Cake by Family Around The Table
• Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
• Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
• Spiked Chocolate Eggnog Cake by The Crumby Cupcake

Cheesecakes

• Raspberry Cheesecake by Mindy’s Cooking Obsession
• White Chocolate Cranberry Cheesecake by Baking Sense

Drinks

• Pumpkin Patch Cocktail by Wholistic Woman

Pastries

• Black Bottom Oatmeal Pie by This is How I Cook
• Butterscotch Pecan Pie by Fantastical Sharing of Recipes
• Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
• Pumpkin Spice Mochi by Cricket’s Confections
• Purple Yam-Ube Blueberry Tart by Asian in America
• Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory

Puddings and Creams

• Arroz Con Leche with Coconut and Cheese by Basic N Delicious
• Cranberry Apple Croissant Bread Pudding by The Freshman Cook
• Rauhreif – German Apple Dessert by Cosmopolitan Cornbread

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. EST. 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.

"Doughnut Shop" Biscotti

I grew up just after the peak of the "true" doughnut shop era. You know, the time where you could walk into any coffee shop selling the slightly sweet, usually glazed pastry and be certain that a pot of boiling lard or tallow would be in the back, creating rings of perfectly light, crisp and ever so slightly greasy perfection ideal for tossing in spiced sugar and serving up in a paper bag. In my childhood, there were a handful of these gems around that I had the fortune of visiting maybe five or six times - and the experience and flavour memory I had of those special trips has stuck with me for decades.

Of course, none of these "real" doughnut shops would have dreamed of serving biscotti - let's face it, most of them barely served anything you could even call coffee (unless bitter, scalding water is your brew of choice). Instead, they prided themselves on freshly fried pastry made daily - sometimes every few hours - to keep up with demand. Coffee was something you could do at home.

Today, the tables have turned - you're likely to find much better coffee in the shops, but thanks to doughnut shops turning into chain franchises demanding consistency it's rare that you'll ever get a truly fresh cruller, bismarck or cake ring anymore. Instead, these (along with all the other sweets and breads) come in par-baked and frozen, ready for last minute finishing and glazing, or else ship in completely done and ready to sell. Of the latter category, biscotti are by far the most successful items. After all, you can't really make a dense, hard cookie taste or feel any more dried out! Since both my Italian stepfamily and a large contingent of my friends love my homemade biscotti, and I have a longtime love of the "old fashioned" style doughnuts, I figured I would try to blend the two. The secret to my success lay in using home-rendered tallow, which added an ever-so-slightly savoury edge, and tossing in both a heady dose of nutmeg and ground espresso beans for that "cafe" nuance in the back of your mouth. A drizzle of icing capped things off, and they were ready to be packaged for the office - still fresher than the box of doughnuts sharing the table!

Russian Cabbage Borscht

While it's been unseasonably warm here lately, every time I turn to the news the meteorologist unfailingly manages to drop the "winter is coming" bomb. Truth be told, I've already broken into my box of Hot Packs for recesses outside, and a scarf is a more or less permanent article of clothing once again.

After a long day at work, both inside and out, there's nothing I crave more than a bowl of hearty, healthy comfort food, and thanks to my late-season harvest of Lutz beets, carrots and herbs I knew exactly what I would be making. Mom loves borscht almost as much as I love shredded raw beets (which is, to say, a lot) and there was no better way to "soup up" our week's worth of lunches than to whip up a batch. I started with a Russian recipe from one of our "international" cookbooks that not only used the traditional beets, but shredded red cabbage, tomatoes, onions, celery and carrots too.

The recipe originally called for the veggies to caramelize in bacon fat and oil, but nestled in the back of my fridge was a jar of home-rendered schmaltz - culinary gold for old world recipes like this one! I slowly sauteed the onions in the chicken fat until they were nice and golden, adding the spices so they could cook out alongside. Everything else soon followed, filling the pot with savoury-sweet goodness. The final step called for adding potato dumplings for extra heft, but with the hour getting late I opted instead to raid my freezer and toss in a few handfuls of my Always Fluffy Gnocchi instead. They soaked up the broth equally well, plumping into pillows of delicious starch and turning the spartan soup into a hearty lunch. Paired with a chunk of homemade bread (our current loaf is a rendition of this Lager and Rye Bread), a bowl was perfect to come into the kitchen for.

 The best part? Like almost every other soup on the planet, this just gets better and better. It even freezes well!

Sweet Relish (Toast Topper #75)

I'm well known around here for my love of all things mustard. Whether I'm using it in a vinaigrette or whisking it into a sauce for roasted veggies, it's always got a spot on my plate. 

That said, if there's one thing I like as much as mustard, it's sweet relish! What can I say, I love my condiments, and a sweet relish is the perfect pairing to a spicy mustard like Dijon (or my personal favourite, Kozlik's Horseradish). I grew up with the handy-dandy jarred kind, and still use it regularly, but when I was faced with more cucumbers than I cared to pickle, as well as giant zucchinis and plump red peppers, I decided to take a twist on the recipe from from The Canning Kitchen and make a batch myself!

The resulting relish is full of the usual suspects - cucumbers, peppers, sugar and vinegar, but the zucchini is a great "bulker" and adds extra greenery. The best part was that it made a ton, enough to last me through the winter, and since it cans like a dream I don't have to steal any more fridge space!

Shared with Gluten Free Fridays