Leftovers

As I ponder these segments on food, friends, & hospitality…the idea of leftovers came to mind.  We all have them, and they are not all food related either.

The idea is what to do with life that is LEFT after the life you knew is OVER.   Life is not stagnant.  It is constantly changing, & we humans do NOT like change unless it is OUR choice. 

After the sudden death of my husband, I had to totally regroup & figure out who I was, & where to begin from that point on.  I’m still not sure of this some days*grin* but, what I am sure of is that the truth is God’s Word, the bible is a lamp unto my feet, & a light unto my path.

I have also learned that people & activity DO help us get through this life!!  Finding something to do & someone understanding to do it with make a difference.  If you can find something to do for someone else, that is even better. 

I recently invited 3 couples over for dinner after the Thanksgiving holiday for a “leftover” party.  They had all extended hospitality to me at one time or another & I wanted to reciprocate. 

Now I could have argued with myself that being widowed & having couples over might be a little odd, BUT in entertaining folks in my home for years, I have observed that the menfolk usually gravitate to subjects & locale such as the big game on TV, while the women group and gab away at things that interest them. 

That is exactly what happened that fun evening.  Now my purpose was twofold.  I love company & I had lots of leftovers from that Thanksgiving meal.  

I served a Turkey Pot Pie soup that used up all of the turkey, gravy, green beans, corn & mashed potatoes from our Thanksgiving meal.  Cranberry apple relish complimented it perfectly.

I cut out little shapes from a frozen pie crust, baking it as the garnish scattered over the top of the soup.  They were very easy & a conversation starter for sure.  People do notice those little details I love so much.

Here is the recipe mentioned on today's segment from WEEC 100.7 FM in the Springfield, OH area.  You can even listen online to this wonderful Christian radio station!!  :-)

Chicken Pot Pie Soup

Ingredients

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
2 T. vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
2 carrots diced
1/2 cup all-purpose flour
1-2 tsp poultry seasoning, to taste
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables (I used the leftover green bean, mashed potatoes & corn)
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Directions
Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. (I used little cookie cutters to make shapes.)

Ladle the soup into bowls and garnish with the pie crust.