Monday, March 16, 2009

Barley Turkey Cabbage soup

This is what I am cooking for dinner tonight.

It takes about 15 minutes to get everything in the soup pot. It can be cooked in a crock pot. Leftovers can be frozen.

1 pound ground Turkey
½ cup Barley
1 46 ounce can of tomato juice or 6 cups of liquid (suggestion 2 11.5 fluid ounce cans of tomato juice, 1 5.5 fluid ounce can of V-8 and the rest beef bullion.)
2 teaspoons beef or chicken bullion (for adding to start tomato juice)

1 large onion diced
1 small head of cabbage sliced
3 large carrots peeled and diced
3 ribs of celery diced

Salt and pepper to taste

Brown Turkey and onion in large skillet. Into soup pot or crock pot pour six cups of liquid. Heat liquid to boiling then add barley. Add vegetables and ground turkey. Reduce to simmer. Cook for 1 1/2 hours on stove top. 6 hours in crock pot. If the soup gets too thick add a little water.

Taste of home cooking school

I had great fun helping Kristi the culinary specialist and Michelle part of the management team with the cooking school. I was so excited about the cooking school that I couldn’t sleep the night before.

I helped with the cooking school held in Hillsboro Oregon. In the morning I helped prep the recipes for the evening show. The directions were will written. I was impressed with the logistics of putting the show on. The other volunteers were great.

I prepared a dish called Shanghai Chicken and Zucchini with spicy mandarin ginger glaze. The dish was cooking in a Zip loc zip and steam bag. The bag was easy to use. The dish turned out tasty. Bruce enjoyed eating it.

It was fun demonstrating the dish on stage in front of a large attentive audience.

Go to Taste of Home website to find recipes and more about cooking school.