Turkey Soup

On a rainy/snowy/rainy day like today, soup for dinner is a must!  Want to see what today looked like?

Turkey soup is very popular in our family and while I am positive that pretty much every family has a perfectly good recipe for turkey soup, this one is worthy of trying.

It just so happens that it is one of the many versions of soup that Dr. Tae Yun Kim has created.  It is easy to prepare, outstandingly delicious and happens to pair perfectly with her brand new gluten-free bread recipe.  The fresh herbs really make this superb!

Don’t worry – not these girls!  Those are quite safe.  Those are wild turkeys roaming the area.  They get to live on Dr. Tae Yun Kim‘s property freely and nobody bothers them.

To make the soup, here is what you need

Ingredients:

2 whole turkey wings

about 1/8 c raw minced garlic, or more if you can handle it 😉

Himalayan salt to taste

black pepper to taste

1/2 medium yellow onion, cut into small strips

2 stalks celery, peeled and cut into bite sized pieces

1 medium size carrot, cut into bite siz slices

1 cup mushrooms, thinly sliced

1 small zucchini, thinly sliced

3 stalks broccolini, cut into bite size pieces

4-5 stalks of asparagus, cut into pieces

2-3 sprigs of fresh Thyme

1 large sprig of fresh Rosemary

1/2 cup chopped parsley

1/2 cup chopped green onions

Before you get started with the actual soup, you’ll need to pre-boil the turkey, as Dr. Tae Yun Kim recommends, to get rid of as many impurities as possible.  To do this, cover the turkey wings with water, add 3Tbs Kosher salt and some crushed garlic and let come to a boil – boil until the foam stops bubbling up.  This probably will take about 10 – 15 minutes.  Drain, rinse, rinse your pot well and fill with about a quart of water.Cut the turkey wings into sections, and add to pot, season with salt and pepper.

Let it come to a boil, and cook for about 15 -20 minutes; then add the onions, herbs, carrots and celery, let boil for 5 minutes, and add rest of vegetables, adding the parsley and green onions just before serving.  You can serve this with any kinds of (gluten-free) noodles and/or bread.  It is most delicious with this particular bread! The blend of herbs and mushrooms and all the other flavors really makes this soup special.  Go ahead and give it a try!

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New Beginnings

It’s been a couple of years since I have come to this spot and shared some great food creations with you.  It’s not that there hasn’t been any new food in my life, but that wonderful life things have kept happening and there simply wasn’t any time to do any  writing to do these special meals justice.

But Dr. Tae Yun Kim has been coming up with a myriad of healthy and very tasty breakfast, lunch and dinner meals that just blow the mind. Maybe we can even talk her into putting it all together into a cook book!

Dr. Tae Yun Kim has a very unique cooking style as you might remember. She goes by Ki energy, and will put together whatever works best for the people she cooks.  The above dinner was a spur of the moment kind of dinner, naturally gluten free, and some of the most delicious and healthy creation ever.

Not only did it taste heavenly, it was also very healthy, full of protein, vitamins, fiber and all the good stuff.  There was lots of ginger and garlic in the sauce, and it was made creamy by the addition of ground yucca, another of Dr. Tae Yun Kim‘s additions.

Because this dish is naturally low in carbohydrates it is great for diabetics and those that want to reduce their carb intake.

I will get you the basic recipe tomorrow.  For now I just wanted to let you all know – this blog is alive and well and will supply you with great new recipes!

Thanks for sticking with me, I look forward to more happy bloggings!

 

 

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Quick, very healthy and gluten free lunch sandwich

It’s Memorial Day weekend, and we practically live outdoors now, especially since the temperatures are wonderful, around 65 degrees!  Perfect!

Great Grandmaster Tae Yun Kim has invited us to all kinds of great outdoor activities, including a BBQ.  But until then, hungry warriors are storming Jung Suwon, and something has got to be done about that!

It can’t take too much time to make food either, so here is a very healthy and very fast sandwich idea to keep Jung Suwon warriors going!  This can be made with regular bread, or, like I do, with your favorite gluten free bread.

Asparagus sandwich:

Pre-heat oven to 400 F.

Wash, and thinly slice lengthwise a handful of asparagus spears (about 6 or so spears per 2 sandwiches).  Sautee in one tablespoon of oil, with freshly crushed garlic, and add a tablespoon of chopped cashew nuts.  Add salt and pepper to taste.  Saute until the asparagus is crip/tender.

While you saute the asparagus, toast 2 slices (per serving) of your favorite (gluten free) bread, and spread thinly with mustard.  Put on a layer of thinly slices avocadoes.  Heap the asparagus mixture on top of the avocado slices, and top with a sprinkling of parmesan cheese.  Broil for a few minutes until cheese is melty.

If you have really ravenous Jung Suwon warriors knocking at your door (or anyone else for that matter), you could also add a basted egg on top.  Either way, it’s delicious!

Happy Memorial Day to all, and please take a minute or two and think of all our service members and the great sacrifices they make to make the world a better place to live in!

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