Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, February 3, 2012

Southwestern Turkey Soup delights even when the jonquils bloom

Easy to keep falling back into my winter-soup routine with tantalizing recipes such as this one for Southwestern Turkey Soup. Even though the jonquils are blooming and the peach trees are budding in this Texas non-winter event of ours, my insides still enjoy being warmed by this spicy soup that I load up with cheese and black olives and serve with tortilla chips.

Once again I threw in my supply of shredded chicken instead of turkey as the recipe specifies. Beans, tomatoes, and frozen corn load up the dish. The recipe calls for 2 to 3 tablespoons diced jalapeno pepper. I went ahead and used the entire 3 tablespoons to make it way-spicy, but the recipe notes that one should adjust for preference. Yes, the soup was so hot-tangy, it made my eyes water a little, so a smaller amount of the peppers would have less added punch and still give the jalapeno flavor.

I may have mentioned before that this is the first recipe book I’ve ever seen that (with each pertinent recipe) contains a warning to wear disposable gloves and to avoid touching the face when you are cutting hot peppers. So glad someone thought to be up-front about this. I’ve certainly learned about this the unfortunate way; just a tiny bit of hot-pepper residue on the hands can burn mightily, especially if you happen to touch an eye. Put on those disposable gloves!

Southwestern Turkey Soup

1 medium onion, chopped
1 tablespoon olive oil
1 (14-1/2 ounce) can chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey (I used shredded chicken)
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 1/2 cups frozen corn (or could use fresh)
optional toppings: sour cream, coarsely crushed tortilla chips, shredded Cheddar cheese, and/or sliced ripe olives

In a large saucepan sauté onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt, and cayenne. Add the turkey, beans, tomatoes, and corn. Bring mixture to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese, and/or olives if desired. Makes 7 servings. (Recipe courtesy tasteofhome.com)

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