Soup & Salad Sunday

" From a little spark may burst a mighty spark."- Dante

Turkey Wild Rice Soup

Just about this time I am getting tired of turkey and dressing and I am looking for something to do with left over turkey.  This soup is one of my favorites and is a great way to use up some of my left over turkey.
I use wild rice because it is more nutrition dense then rice. Feel free to substitute brown rice.

Turkey Wild Rice Soup
7 ounces portaella mushrooms sliced.
3 tablespoons butter
2 stalks celery
1/2 cup chopped white onion
4 tablespoons flour
5 cups chicken broth
1 Bay leaf
2 teaspoons powdered sage
2/3 cup wild rice
7 ounces Turkey cut into small pieces
1 Cup fat free half and half
Parmesan cheese to garnish
salt and pepper to taste

Melt butter and saute mushrooms. Add celery and onions and cook till they start to soften. Add the flour, slowly blend in about half of the broth, making sure the flour is mixed in. Add remainder of broth.  Add bay leaf and sage.  Add wild rice and simmer until the rice is cooked ( about 20 minutes).  Add the half and half. and turkey and heat until turkey is warm.
Garnish each bowl when serving with Parmesan cheese.
Makes  6 servings

I added some chopped tomato since I had a couple sitting on my kitchen counter. I had picked them right before the first frost and they have slowly been turning red.

The salad recipe I got from my niece Courtney. She and her fiance Kevin were in Milwaukee for a visit. We went to a kitchen supply store so they could get bottles for a Christmas project and then to the spice house to buy some spices for some other Christmas projects. They made this salad for Thanksgiving and brought me some. I was blown away when I tasted it and duplicated it for my Soup and Salad dinner.

Carrot Pomegranate Salad

This salad is also beautiful.  The toughest part was dealing with the pomegranate. I watched a You Tube video to figure it out.

Seeds from 1 Pomegranate
 large carrots shredded
1 sweet apple ( although I think granny smith would be good) chopped
1/4 cup Raisins
1/4 cup craisians
 1 teaspoon of lime zest
Juice from one lime
2 tablespoons honey
2 tablespoons olive oil

Toss together the pomegranate, carrots, apple, raisins, lime zest and craisians.  Blend together lime juice, honey and oil. Adjust sweetness by adding more honey if needed.

Serves 4

I have been trying to eat healthier so that is why I have been doing so many soups and this week a salad. Soups and salads like this are a great low calorie way to add fruits and vegetables into my diet.  It may be a little thing, but eating healthy will make me stronger. I should be less prone to injury and sickness and hopefully have some good performances next season.

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Chris Wodke

Founder & Manager Team CMT

www.run4cmt.com

Team CMT is a group of athletes and supporters working to raise awareness and to find a cure for CMT. We have 137 members in 27 states. We also have members in Australia, Canada, Vietnam, Turkey, Finland and Iran. If you wish to join us visit our web site.

CMT or Charcot-Marie-Tooth is the most commonly inherited peripheral neuropathy. It affects over 155,000 Americans (as many as MS).  It is a disease of the nerves that control the muscles. It is slowly progressive, causing loss of normal function and or sensation in the lower legs/feet and arms/hands.

Symptoms include; muscle wasting in the lower legs and feet leading to foot drop, poor balance and gait problems Atrophy in the hands causes difficulty with manual dexterity.

Structural foot deformities such as high arches and hammer toes are common.

Poor tolerance for cool or cold temperatures and many people have chronically cold hands and feet.

Additional symptoms may include fatigue, sleep apnea, breathing difficulties and hearing loss.