More Ducks In Scarves

My plan to adorn one duck at a time worked really well today, so I got a nice shot of Maddie. As is her way, she averts her face from the camera as much as possible.

If you missed how all this started, click here for more Ducks in Scarves

Soup Pr0n

Thin sliced pork tenderloin is in a broth that’s mostly beef but has some from a roasted chicken.  I need to figure out how to halve those steamed soft boiled eggs without losing the yellow.  Those were steamed for 7 minutes and then chilled in ice water.  I may have to try a 71/2 minute egg.

Chili 4 Ways

Everything depends on the basic chili.  We’re not in Texas so there are beans in this, and more beans on the side.  I’ve been thickening mine with corn flour.  It changes the taste and lightens the color despite the annatto powder.  I guess I could add more but I’m experimenting to see how the taste is affected.  So far so good!Chili dogs, loaded with cheese, onions, and fresh and pickled peppers.  I eat these with a fork and you should, too.  I call these dogs because that’s the general size and shape of the sausages I favor for these.Chili cheese fries.  I made these for a guest so I left off the peppers, not knowing how she would like them.  The diced onions are not optional.Chili cheese spaghetti.  This is without any pretensions of being Cincinnati anything despite what may have been imputed by the post title.

Sous Vide Pork Tenderloin

I set the temp for the water bath to 145 for the pork.  It was sealed with garlic butter and dried herbs – sage, oregano, and marjoram.  The juices were the basis for the pan sauce.  The veggies were steamed earlier, then they all were tossed with olive oil and salt and were air fried at 375 for fifteen minutes.  It all came together nicely.

Instant Pot: Turkey Noodle Soup

I found a really good deal on lean ground turkey and packaged most of it up to store in the freezer. While I was there, I decided it was time to make some space, so I pulled out the turkey broth I made from Thanksgiving leftovers.

Ground turkey ✔
Turkey Broth ✔

Time for some turkey noodle soup! And it was mmmm, mmmm, good.

Turkey Noodle Soup

  • 1 lb ground turkey
  • 8 cups of liquid – a combination of turkey or chicken broth and water
  • 16 oz frozen vegetables – you can add a bag of mixed veggies. I used carrots and green beans
  • 2 stalks of celery, chopped
  • 1/4 cup celery leaves, chopped (opt)
  • 1/2 small onion, chopped
  • 10 oz egg noodles
  • 2 tsp crushed garlic
  • 2 tsp sage
  • 3 tsp poultry seasoning
  • salt and pepper to taste (you’ll probably need 1/2 tsp of each for the ground meat and more for the soup itself)

Add salt, pepper and 1 tsp poultry seasoning to turkey and mix well. Continue reading