Starter: Spinach Salad
Main Dish: Turkey Barley Soup
Dessert: Applesauce Parfait Crunch
Raise your hand if you have a fridge full of Thanksgiving leftovers! From turkey to stuffing to pie my refrigerator doesn’t have a spare inch available right now. But here’s the problem. We’re still full from Saturday’s Thanksgiving Apocalypse. It’s days like this that soup and salad sounds the best.
In an effort to make a dent in the leftovers I decided to to take dinner inspiration from the contents of my tupperware. I chopped up way too many carrots, celery and onions for stuffing. Needless to say I have a surplus of turkey as well. What to do with it? Eureka! Barley Turkey Soup with Spinach Salad! It’s perfect for Menu Monday since it’s super easy and filling enough to not need another dish to supplement it.
This recipe for the Barley Turkey Soup is also fantastic because there is lots of flexibility with it. You could use chicken as opposed to turkey and kale instead of spinach to really change up the flavor. You can also omit it all together. Whatever you like!
- 1 Cup (200g) Pearl Barley
- 12 Cups (3L)Water, divided
- 2 Cups (250g) Cooked Turkey
- 1 Onion, diced
- 2 Carrots, diced
- 4 Celery Stalks, diced
- 2 T (30ml) Olive Oil
- 2 Cups (500ml) Turkey Stock, or Chicken Stock
- 1 Can (15.5oz or 400g) Cannellini Beans
- 1 T (15g) Herbes de Provence
- 1t (5g) Smoked Paprika
- 1 bunch Spinach, roughly chopped
- In a large pot bring 6 cups water to boil. Add barley, cook on low and covered 10-12 minutes.
- In the meantime, in a small pan on medium heat sauté olive oil with carrots, celery and onions 3 minutes. Add turkey and continue sautéing 3 minutes. Add mixture to cooked pot of barley.
- Raise heat to medium and bring to boil. Add cannellini beans, salt, pepper, Herbes de Provence, smoked paprika, turkey stock and 6 additional cups of water. ** If you’re not serving right away stop here.**
- Bring soup to simmer uncovered on low heat.
- Add spinach right before serving so they are not too wilted. Simmer for 5 minutes.
- Serve in individual bowls with a slice of baguette
Using spinach leaves as opposed to iceberg lettuce adds a really nice flavor to your salad. Not to mention that spinach leaves are full of Vitamin K, A, Magnesium and Folic. Apples and cranberries give the salad a hint of sweetness, while the walnuts and sheep cheese really mellows out the flavor.
- 8oz (225g) Chopped Spinach
- 1 Apples, diced
- 1/2 Cup Cranberries
- 1 Cup (130g) Walnuts
- 3oz (75g) Mediterranean Sheep Cheese
- 1/2 Cup (125ml) Raspberry Vinaigrette,
- Toss spinach, apples and cranberries with 1/2 Cup Raspberry Vinaigrette
- Scoop into a salad bowl. Top with cheese.
We ate so many delicious slices of Apple Pie, Pumpkin Pie, Pumpkin Cupcakes and Apple Cheesecake over the weekend that I really had a hard time justifying making dessert today. But the kids love to end the meal on a sweet note. A few weeks back I made 2 quart-sized jars of applesauce that I didn’t sweeten with sugar. The thing is applesauce in itself is not that exciting, so finding a way to make it into a tasty dessert (that’s not cookies or cake) was a bit of a challenge. Then I cams across a picture of an Applesauce Parfait on Pinterest and I thought, YUMMY!!
The best part? Super easy to make! If your bread is fresh (like mine was) toasting the breadcrumbs will take about 10-12 minutes. If at this point they are not fully toasted, then throw them in a hot oven for a few minutes so they really crisp up. Remember, you want a nice crunch in each bite.
Can I just say for being so simple to make this Applesauce Parfait Crunch was OUTSTANDING!! I was worried about the texture of applesauce and yogurt together, but that extra added crunch from the breadcrumbs and apples really blew this dish out of this galaxy!
Another great thing, this will make a great breakfast or after school snack!
Applesauce Parfait Crunch
- 2 cups Breadcrumbs
- 4 T (50g) sugar
- 1 T (14g) ground cinnamon
- 3 T (48g) butter
- 2 Cups (500g) Honey-Sweetened Yogurt
- 2 Cups (500g) Applesauce
- 1 Apple, cored and sliced
- 2t (10g) Cinnamon
- In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
- Toss apples with cinnamon.
- To assemble parfaits: Layer yogurt, sprinkle breadcrumbs and apples, layer applesauce, sprinkle breadcrumbs and apples, layer yogurt.
- Garnish with breadcrumbs and apple pieces.