Brad's cream of turkey soup with wild rice recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, choose food or drinks that have fewer kilo-joules in other foods daily.
Strategies for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
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We hope you got benefit from reading it, now let’s go back to brad's cream of turkey soup with wild rice recipe. To make brad's cream of turkey soup with wild rice you need 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Brad's cream of turkey soup with wild rice:
- Get 5 cups shredded left over turkey
- Use 5 celery stalks, sliced thin
- Get 3 large carrots, sliced thin
- Get 1 small onion, chopped
- Take 1 tbs garlic, minced
- Prepare 1/4 cup marsala cooking wine
- Prepare 1 lg sweet potato
- Provide 2 tbs butter
- Get 1 qt whipping cream
- Provide 2 tsp granulated chicken bouillon, or to taste
- Provide 8 strips bacon, chopped and cooked. Drain on paper towels
- Provide 1 sprig each; fresh rosemary, fresh thyme, fresh sage, minced
- Get 4 servings of prepared wild rice
- You need Texas toast
Steps to make Brad's cream of turkey soup with wild rice:
- Sautè carrots, onion, and celery in a lg frying pan with a little oil. When onion gets tender, add garlic. When carrots are tender, deglaze pan with marsala. Cook until all liquid reduces.
- Meanwhile cook sweet potato in oven or microwave until soft. Set aside to cool. As soon as it is able to be handled, peel and place in a bowl. Mix 2 tbs of butter and enough whipping cream to make it mash creamy.
- Place turkey, vegetables, herbs, and bacon into a large stock pot. Cover with water. Add bouillon and bring to a boil.
- Reduce heat and simmer 15 minutes.
- Add whipping cream and return to a simmer. Slowly add potatoes, stirring constantly until well incorporated. And heated through.
- In a bowl, place rice to one side. Fill bowl with soup. Serve with Texas toast. Serve immediately. Enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely first
Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re going to use has been stored correctly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state just how long you may keep the food and if it must go from the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you may see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.
After this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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