Ready-To-Eat Meals

Turkey Soup

Our family eats a lot of processed foods.

Turkey soup, chili, spaghetti sauce, lentil soup, onion soup, black bean soup, meat pies, BBQ ribs in a jar, kielbasa, hot dogs, sausage, ham, bacon…

Oh, wait, when most people say processed they don’t think home cooking in the same sentence. But that is what canning, sausage making and many other traditional rural foods are. By processing foods we store them safely for later when we can make quick meals ready to heat and serve.

We tend to make large batches of things. For example recently roasted a turkey. That mean lovely turkey left overs for several days and then the bones which our son Will made into a most delicious turkey soup with a recipe I learned from my mother years ago.

Recently processed food is getting a lot of hate in the news but keep in mind that it is not that it is processed but what is in the food. Processing our own ready-to-eat meals means we get to make sure they contain good ingredients and we have easy dinners for hectic nights.

Convenience and quality.

Outdoors: 44°F/35°F Overcast, Light Rain
Tiny Cottage: 65°F/60°F

Daily Spark: Time passes at the rate of one second per second. Never faster. Never slower. What we do with those seconds is what matters.

About Walter Jeffries

Tinker, Tailor...
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2 Responses to Ready-To-Eat Meals

  1. Sally Hurst says:

    The thing is, it is just not possible to _buy_ some of the food you can make at home. I’m thinking of stock especially. I make the most amazing chicken stock from old laying hens (including the neck, feet, and cleaned gizzard.) The stuff you pour out of the cans just cannot compare! Then I use that gelatinous goodness every time I can — like instead of the water when making rice. Nothing better than good tasting food that is good for you.

    Recipe: Take one hen, preferably older than 18 mos, killed more than 24 hrs ago, together with her neck, feet, and cleaned gizzard. Place in a stock pot, cover with water. (If the bird has been frozen, do the same — it does not need to be thawed before cooking.) Optional: add vegetables (onion, carrot, celery) and spices (pepper corns, bay leaf, thyme.) Put lid on pot. Bring the water _slowly_ to simmer (tiny bubbles just moving the surface) and keep it there for at least 8 hrs. Let cool until you can handle the bird, then remove the meat from the bones. Return everything except the meat to the pot, re-simmer. Strain to remove solids, can or freeze stock in convenient amounts.

    If you don’t have your own layers, ask the egg vendors at your farmer’s market if they have some for sale.

  2. Nance says:

    I process meals too. I make soups, grill fish, turkey, beef and pork and freeze in meal size portions in glass canning jars. Two of my favorite soups to freeze is Weight Watchers Taco Soup (look it up in the internet) and a Southwestern Chicken soup. So many home-made recipes work for this and the finished product has no preservatives, chemicals, additives. Only your own fresh, simple ingredients.

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