Subblime Sunday - Grateful for Thanksgiving Left-Overs

One of the best things about Thanksgiving is having leftovers from the feast. This is one of the few years that I haven't actually prepared the big dinner myself, and while it is a LOT of work, I love to cook and I love having my family over, so it's a win-win type of day.

Thankfully, I was sent home with some leftovers. Besides some stuffing, candied sweet potatoes, greens, and a pumpkin pie, I was gifted with a huge turkey drumstick and wing along with some of the pulled turkey. The drumstick and wing are perfect for making Turkey Carcass Soup!

The first step is to cover the turkey with water, add seasoning salt and 1 Tablespoon of Apple Cider Vinegar, and simmer it for several hours. The cider vinegar helps to break down the marrow in the bones and makes your bone broth very healthy for you! You can read about some of the amazing benefits of bone broth at 9 Incredible Health Benefits of Bone Broth but here are the highlights:

1. Heals the gut
2. Promotes healthy joints
3. Boost the Immune System
4. Keeps your skin looking healthy & young
5. Promotes tissue regeneration
6. Helps the body detoxify
7. Boosts brain health
8. Combats mental illness and helps you sleep
9. Protects the Heart

When was the last time you cooked something for your family that had SO MANY BENEFITS??

After the simmering is done your pot will be full of pieces of bone, skin, and meat. You'll need to strain it through a colander to catch all the pieces. After it cools down enough you pick off the meat and discard the skin and bones. Add the meat back to the broth to form the base of the soup.

I started with the vegetables that I had available in my refrigerator. After all, a SUBLIME SUNDAY does NOT include a trip to the grocery store. You can see I had cabbage, zucchini, green beans and onion. Had I had them on hand I would have also added carrots and celery.

After a little peeling and chopping, I have my veggies ready to go into the soup pot. I'm also adding 2 Tablespoons of minced garlic.

Now comes every cook's personal touch. What kinds of seasonings do you prefer? My family isn't much on the "heat" type of spices and you don't really want those in a "comfort food" type of soup. Here's what I'm using today:

I'm crazy about the Herbamare Organic Herbed Sea Salt (which is one of the few seasonings around that contains no sugar). Coconut Aminos is similar to soy sauce but without all the added sodium. I'm just adding 2 Tablespoons for a little flavoring. And I'm very sparing with the red curry paste - just about 2 teaspoons to "wake up" all the flavors.

For the final ingredient, added about 30 minutes before serving time is a large handful of quick-cook barley. I debated with myself about whether to use wheat noodles, egg noodles, or barley. I'm a huge barley fan in soup so that's what won out today.

Cooking is one of my favorite hobbies and I'm so thankful to be retired now and have the time to enjoy it. It's one of my Inner Blocks that calms me and always gives me a lift. And I'm lucky enough to have @crypt-skip to share it with because he is always appreciative of my effort. Plus, he cleans up the kitchen afterward!😍

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