Friday, November 29, 2019

Shop Small and Eat Light

The controversy over holiday shopping on Thanksgiving day has drawn a lot of media attention over the years. Each year retailers open their doors earlier and earlier on Thanksgiving to jump start Black Friday and Cyber Monday.

Small Business Saturday is a day dedicated to supporting small businesses across the country. Founded by American Express in 2010, this day is celebrated every year on the Saturday after Thanksgiving. This year, Small Business Saturday is on November 30th.
This movement is an refreshing alternative for small business retailers trying to compete against the big-box chains. Many small independent stores are offering early promotions on Saturday as a savvy way to counter big-box retailers.

On Nov. 30th you can impact your community by finding small businesses for your shopping and gift needs. When entrepreneurs start a business that does well, the return of jobs and revenues directly go to their communities to make a powerful impact. Small businesses are still the engines of our national economy.

And if you are lucky you may even snag a bag. This is mine from last year.
Just in case your company might have left you with some extra turkey, here's a recipe for eating on the lighter side. 
Turkey Noodle Soup
Cook's Notes:
Add a twist to this classic chicken noodle soup by using cooked turkey with some unusual ingredients: chopped apples, mustard, brandy and apple cider to make a grown-up version of chicken noodle soup. These ingredients balance the flavor and really work together to make a delicious comforting bowl of soup. Recipe serves 4-6.
  • 2 TB. olive oil
  • 1-1/2 cups each finely chopped celery, carrots and onions
  • 2 TB. minced fresh garlic
  • ¼ cup brandy
  • 1 TB. Dijon mustard
  • 1-1/2 cups apple cider
  • 9 cups of low sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp. herbes de provence or 1 TB. each thyme, rosemary and marjoram fresh herbs
  • 1-1/2 tsp. parsley flakes
  • 3 cups cooked diced turkey
  • 1-1/2 cups cooked wild rice
  • ½ cup finely diced Granny Smith apple
  • 2-1/2 cups dry curly egg noodles
  • Optional 1-2 TB fresh tarragon

  • In a large soup pot add olive oil. Add carrots, celery, and onions, saute 2 minutes. Cover pot and sweat vegetables over medium low heat 8 minutes. Add in garlic and cook 2 minutes more.
  • Add brandy and mustard to deglaze the pot scraping up any brown bits. Cook until brandy is nearly evaporated. Add in cider, broth, water, bay leaf, cooked turkey, diced apple and spices. Bring to a slow boil, uncovered. Simmer on low uncovered or 30 minutes. Stir in egg noodles and cook noodles al dente about 8-9 minutes.
  • Remove bay leaf.

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