Here we are 5 days before Thanksgiving and still deep in the clutches of this pandemic, which has touched all our lives in some way or another. Not being able to get together for our usual family gatherings makes us all sad but staying safe is paramount so we will adhere to that for Thanksgiving with the hope that by Christmas the outlook will be a little brighter.

Meanwhile, being home so much of the time has led to many people, who don’t ordinarily cook, actually trying their hand at new recipes (and old). I love to cook and still like to try new recipes! After Thanksgiving, however, I go to my favorite recipe for turkey soup. Saving the bones from the roast, I often put them in the freezer if I’m not going to use them right away, then pull them out when I’m ready. I like to roast the bones for a little while to enhance the flavor of the broth before I add the vegetables. I have been doing that for years with turkey bones and chicken bones, but the last time I roasted a leg of lamb I wondered what to do with that big hefty bone. I decided to put it in the freezer and maybe look up a recipe to use it in. I never got around to looking it up, but just the other day I read a post from Christina of www.christinascucina.com which included a recipe for Scotch Broth. I must admit that although I had heard of it I had never read a recipe to see what was in it. That is, until now! Imagine my surprise when I saw the main ingredient for the flavor is one or two LAMB neck bones! Oh WOW! I was so excited! She wrote, “Scotch Broth is a super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley”. That sounds pretty much like my turkey soup except for the bones and instead of barley I use potatoes. I haven’t made it yet but plan to soon. I can tell from the ingredients it is delicious and I trust that it is since Christina is a food blogger and I have tried some of her other recipes. So I am posting her recipe for all of us to try. Be sure and visit her site for more wonderful recipes or see her on Facebook. www.christinascucina.com. Thank you Christina for your recipe. I hope you will try a few of mine!

Who will try it first? You or me?

Scotch Broth (Scotch Soup)

Ingredients

  • one or two lamb neck bones or a leg bone (use beef if you don’t like lamb, but lamb is authentic)
  • 1/2 cup pearl barley (omit if making for a gluten free diet)
  • 1/2 cup dried split peas (soaked overnight, or boil for 5 minutes and let soak for 1 hour)
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 1 small rutabaga, diced or turnip
  • 1 small leek, cleaned and sliced
  • 2 cups of shredded cabbage, about half of a small head
  • sea salt or pink Himalayan salt
  • freshly ground black pepper
  • 3 Tbsp chopped parsley, preferably fresh

For full recipe visit www.christinascucina.com/scotch-soup

Until next time, have a grateful Thanksgiving. Count your blessings!

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Tomato Feta Omelette with Kalamata Olives

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Thumbnail image for Another way to eat Feta!!

Pendeli’s Feta-Stuffed Peppers by Sava This is an excerpt from our book, A Greek Journey with Fork and Pen: “Elizabeth: The days fly by and our week of lessons at our dance seminar comes to an end. Our last night at dinner, we were called to the phone. Our husbands were on their way back from […]

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