Onion soup

 Use red or white wine, use veg stock for vegetarian, use oil for vegan, use beef stock for more traditional flavor. This makes a lot! Freeze it or cut down the recipe.

Onions (3kg divided. 2 kg for cooking until soft 1 kg to add raw)

Butter or oil

Salt 

Pepper

10 cups Water

Veggie bouillon (or beef)

White wine ½ liter (if you wouldn’t drink it don’t cook with it, not a dry wine, or red)

Cut the onions in half (all of them)

Slice into pieces about .5 cm (all of them, if easier cut the 2 kg for ‘cooking’ first, then cut the 1 kg of ‘raw’)

Place cut onions in a pot with 2 - 4 Tablespoons of butter (enough butter that when it melts it covers the bottom of the pan)

Cook on medium low stirring once in a while and adding an extra tablespoon of butter if they get dry

Cook them until they are clear and slightly browning (very soft, caramelized)

Mash them slightly, or even use a stab mixer

Add Water (alone or with bouillon)

Add raw onions

Add wine

Cook for at least ½ an hour  

Place on low heat and cover can cook for hours and hours with no problems

Serve with Bauernbrot (sliced) with butter (and maybe some cheese, like slices of emmentaler or masdamer, cut the slices from the package in half)

Carrot salad

 This one has no raisins and a lovely honey mustard dressing. Made the day before is how I like it but you do you! I do double the dressing though (recipe is single batch of dressing)

1.5 lb Carrots (shredded)

1/4 cup Mayonnaise

1 Tbsp  Honey

1 Tbsp Mustard (Dijon or Mittlescharf)

1 Tbsp Cider Vinegar

1/4 tsp Salt

1/2 tsp Black pepper (fresh ground is best)

1/4 cup Sunflower seeds (or mixed salad seeds) * I double this too

1/4 cup Red onion (finely diced)

Shred the carrots

Make the dressing in a separate bowl

Mix in the seeds and onion with the carrot

Pour dressing over everything and stir well

Refrigerate 

Chicken Salad

 A simple savory and sweet salad that is great as a main dish or as a side. Can be used to use up leftover beaked or rotisserie chicken.

4 cups of diced Chicken

4 Apples (diced) I like a mix of red and green and go for tart apples

1/2 cup chopped Pecans (more or less to taste)

1/2 cup Cranberries (dried and rough chopped)

Dressing:

1 c Mayonnaise

4 tsp Cider vinegar

1/4 cup Sour cream

1 tsp Tarragon (dry)

1/2 Red onion (small, diced)

Salt and pepper to taste

Mix the dressing and pour over the chicken, apples, nuts and berries. 

Mix well and refrigerate a few hours or overnight before serving.

Chicken experiment:Meal 4

 So, brought the broth and bones in from the porch this morning and strained it well, Stripped any meat I could and rid myself of the rest. Remember the fat and drippings from the pan that I set aside? That went into the broth as well as some gravy I had in the fridge from a different meal on last Sunday. I added about 2 cups of water because the whole thing was very thick, like 1/2 set jelly. Took the meat from my last leg, chopped it up with an onion and a few carrots and cooked it about an hour before I put the dumplings in. I forgot the celery but i'm not too worried about that. The dumpling recipe is new to me and it seems to be working up well. Time to test it!

Whatever leftovers there are from tonight will make lunch tomorrow. 

Oh, I had plenty left over from my fried rice last night that I had a midnight snack and lunch today!!

Chicken experiment: Meal 3

 And prep for meal 4 and possibly 5! 

Today was about breaking down the carcass. I pulled the wings off and tossed them in a pot. I broke the legs off and set them aside. The carcass already having been stripped of the breasts I tossed it in the pot too and covered it with just enough water to put it on to boil. I stripped one leg putting the meat into a bowl for dinner tonight which will be fried rice. The other leg I stripped and set the meat aside for tomorrow. Tossing the bones in the pot to boil along with the rest.

I have 2 cups of leftover rice and pulled a cup of peas from the freezer. I peeled and small diced 2 carrots. I grated 2 cloves of garlic and a small chunk of ginger. I will soak the chicken meat after I cut it in a a couple tablespoons of broth to add some moisture back to it before beginning to fry everything together. I will start off with 1/2 an onion, add the garlic and ginger then the rice. Once that is heated through I will add the chicken and the vegetables. I will make a space in the center and put 2 eggs beaten once cooked through I will add soy sauce and stir it through, once done, it's finished.

As for the boiling carcass I will let that simmer until near bedtime, I will take it off to cool and stick it on my porch as my fridge is currently occupied with a defrosting turkey. Yes, it is cold enough for it to be safe out there. In the morning I will strain it and begin meal number 4.

Chicken Experiment: Meal 2

 This afternoon I took out the chicken and carved the second breast off of it. I tore it up and put in about 1/4 cup of BBQ sauce and 1 Tbsp of water in a pan and turned it on med to heat it up. I also took 1 1/2 cups dry rice and made rice. I ate about 1/3 of the rice with the chicken and will put away the rest to make fried rice either tonight or tomorrow. 

Chicken experiment: Meal 1

 So, for various reasons I will not get into I spend most of my time living as a single person. This means cooking for one which is very hard for me to find the motivation to do. I have a challenge for myself though. The other day I saw a chicken (whole) for sale in my local grocery store and I decided to challenge myself to make as many meals from my chicken as possible and to document them here. So here goes!

Day one!
I have decided to roast my chicken. I set my oven to 170°c, rubbed my chicken in a mix of half butter half mayonnaise and then sprinkled it with the Ankerkraut Brathähnchen gewürz (A certain company's roast chicken spice). I tented the pan with aluminum foil and set it in the oven for 2 hours, I then removed the foil and cooked it 1/2 an hour more. After resting it about 10 minutes I sliced off the breast and served it with leftover spätzle and peas from last night. I put some drippings in a cup to dip my chicken in. I will save the rest of the chicken for tomorrow.

Tomato soup

 A friend is putting together a cookbook of recipes that she and her friends etc have been eating during this lock down. While I have been eating this since before that it has become a staple for me. I eat it once a week. I usually add dumplings but there is so much you can do with a good tomato soup.

1 Tbsp Olive oil
1 sm Onion, chopped
2 cloves Garlic, minced
1/2 tsp Red Pepper flakes, crushed
2 Tbsp Tomato paste
1 Tbsp fresh Thyme (add other herbs, use dry, it's all good)
56 oz Tomatoes, whole canned
2 c Water or stock (chicken or veggie is my normal go to)
Salt and pepper to taste
a HEAVY pinch of sugar (like a tsp)

Soften the onions in the oil

Add the garlic

Add red pepper flakes and tomato paste

Cook until the paste is deep red (2-3 min)

Add tomatoes and thyme

Add the stock

Cook for 10 min

Blend with an immersion blender or use a regular blender and blend until smooth

Add sugar and salt and pepper to taste.

Note:
The sugar helps tame the acidity of the tomatoes, you don't need a lot but it does make a difference

Tuna on toast

Cold days, lazy days, just because, my Gram used to make this for me. My daughter now loves it too.

2 Tbsp Butter
2 1/2 - 3 Tbsp Flour
1 1/2 C Milk
1 C Peas (I defrost frozen ones, leftovers or canned work too)
1 Can Tuna Fish, drained well
Salt and pepper to taste

Melt the butter in a small sauce pan
Add the flour and cook for a min or two
Slowly add the milk and stir together well
Cook until thickened (about 5 minutes)
Add the Peas and the Tuna

serve over toast or with toast triangles

Simple and easy

Favorite Muffins

Yes it has been too long since I last posted. Sorry.

This recipe was stolen out of my 2nd husband's cookbook. While I never make them plain this is a great base for any flavor of muffins. Most often I make chocolate chip but apple cinnamon are great and of course classic blueberry.

Basic recipe:

1 egg beaten
1 cup milk
1/4 c vegetable oil
2 cups flour
1/2 sugar
3 tsp baking powder
1 tsp salt

Sift dry ingredients together
In a separate bowl mix all the wet ingredients together and beat
Add wet to dry and stir until moist
Fill muffin cups 2/3 full (about 1/4 -1/3 cup)
Bake at 400°f (200°c) 20-25 min

If you want to add fruit or chocolate chips you will need about 1/2 cup of what you are mixing in.

Ideas:
Chocolate chips
Blueberries
Raspberries
Cherries
If chocolate and fruit use 1/3 c of each
Apples, can be topped with a 'crumb topping' (butter, oatmeal and sugar with cinnamon or spices)

Go nuts! Add nuts!

Meatloaf

I've been sick and struggling with some personal things and when this happens I turn to comfort foods. A conversation has lead me to telling you about one in particular.

My mom wasn't a great cook, actually when I was a kid she very rarely cooked. It was box macaroni and cheese, cup of soup or take out. On a super rare occasion she would however make meatloaf and for some reason, I loved it! When I had my son Aiden she wanted to help me out so she asked if she could make some dinners for me. I begged for her meatloaf first thing. Always with mashed potatoes and the veggie varies. If I had my way I would eat it with buttered baby lima beans, but, as I can't get those, peas , broccoli or mixed veg are good substitutes.

My recipe is simple and is 1/2 recipe 1/2 instructions... Meatloaf is simple.

Basic ingredients:

Ground beef (you could use other meats)                 500 gm (1 lb)
Oatmeal                                                                     3/4 cup ( roughly estimated)
Onion (chopped)                                                        a small onion
Italian seasoning                                                        1 tsp or so
Parsely                                                                       1 Tbsp or so
Beef bouillon (powder is best)                                  1 tsp
Egg                                                                            1
Ketchup (or BBQ sauce, or tomato paste)                2 Tbsp (if using paste thin it some)
Salt and Pepper                                                         to taste

Mix all the ingredients together in a bowl
Shape into a loaf and or put into a bread pan
Top with more ketchup or BBQ sauce
Bake at 375°f for about an hour

Leftovers

Sometimes I plan for them, other times they just happen. Tonight it is leftover pasta and some chili I had in the freezer. Baked under a lovely blanket of cheese. 😁 The chili was a planned leftover. I like to freeze chili, soup, stew or other items to use up later when the kids aren't around. Saves some trouble cooking and they are yummy!

I had chicken leftover last week and turned it into a 'gravy'. Normally you would make it with a can of condensed chicken soup but I have a recipe that gets me around that. 😉Just chop the chicken, add peas and carrots. Made some biscuits and poured it over. I had leftovers from that with toast. I could have made pies and used it as a filling but that was too much work for just me. The leftover biscuits I could eat with butter.

Leftovers are a great way to experiment and have fun with food.

What do you do with your leftovers?

Traditions (Hoppin John)

It seems with the holiday I missed posting. That's OK, not sure anyone was exactly waiting with baited breath for my next post. Though I like to try to keep it regular I am learning to go with the flow.

Normally this is a time of resolutions. A lot of them centered around food. To eat healthier, change one's diet, become a vegetarian, etc.. I am taking a different approach this year to it, I am going to work on being kinder to myself. And not beating myself up over a missed or late post.

Now on to some food.

Many places have traditions on what to eat for a last meal or a first meal to try and bring luck in the coming year. The American south has a strong tradition of 'Hoppin John' (a black eyed pea stew of sorts) and greens to bring luck and draw money. Needing a bit of both myself I searched recipes of Hoppin John . I have made it in the past but never felt it was quite right. I am leagues closer that ever before, In fact this is a recipe well worth repeating.

8 oz dry black eyed peas
300 gm Cabanossi ( or other sausage, Andui is more traditional)
2 Tbsp Salt pork (diced small)
1 small onion (diced)
1/2 Green Pepper
3 cloves Garlic (crushed or minced)
2 cups Vegetable broth
1 tsp Tony's ( a cajun spice mix)

Pre cook the beans by boiling in water or broth. Cook until soft.
Cook the sausage until browned, remove from the pan leaving the grease
Add the salt pork to the grease and fry for 5 min , leave in the pan
Add the peppers and onions, cook until soft
Add the garlic and cook quickly, 30 sec to 1 min
Add the broth
Add Spices
Add the peas, cook until the beans are creamy and the liquid is almost gone.
Add salt and pepper to taste

Iy you want it soupier and less thick add more broth or water.

Christmas dinner (A Wellington of sorts)

This was my first Christmas completely alone. No kids, no family, just me. There happened to be a sale on Hirsch Rücken, or deer back. I picked up a small 300g piece as it is just me and while leftovers are great... I don't need that much left over and besides, a bigger piece cooks easier, less likely to over cook it.

I rolled the options around in my head and landed on the idea that I wanted to make it into a wellington. I don't do pate' and I hate mushrooms but had seen spinach used and though that was the direction I would take. Boy was I wrong! lol. I looked at recipes and began to assemble in my head what I was going to do and then I threw it onto my facebook and the ideas just took off. I had a great time 'crowdsourcing' how to invent this thing. It was settled that I would surround the meat with a decoction of fruit. I went with what I had on hand which happened to be dry cranberries, raisins, and apple. I soaked it all overnight in a sweet (leiblich) red wine and spices. I used my medieval sweet powder, and some medieval peppers (cubebs and long pepper) I ground a bit of whole allspice and black pepper into it as well. After soaking it over night I threw it on the stove and cooked it until it was dry and sticky. At first thinking I would puree' it and then deciding to leave it as it was and add some toasted and chopped pecans to it. I would eat this concoction alone! I happen to have enough left over and a small piece of pastry left as well as a small camembert ... I know what I'm having as a snack!

Anyway back to my meat. That I also put the peppers on as well as rosemary and covered it with a fabulous smoked salt that had been gifted to me (juniper and birch). I put a pretty thick layer on it, rolled it in a ziplock and back into the fridge it went. I know it spent at least 24 hours like that. Next time either less salt or less time as for me it was a little salty but that also could be because it was the end piece.

I was reminded (Thanks John) that of course the professionals use crepes inside the wellington to absorb the juices and keep the pastry crisp. Now, this is great but you see, I had never made crepes before. I've seen it done, I know the theory, I had just never practiced. No time like the present right? Thankfully I was rescued by Gordon Ramsey and the internet. He had a lovely recipe for beef wellington and a savory crepe with chive and thyme in the batter. So, I tried it. I need practice but they tasted pretty good. I know what mistakes I made and how to fix them (most of them) and my fantastic friend Adam has said he will give me crepe lessons!

All in all I am extremely happy with how it turned out, I would like to try this again. with beef or with the venison again. I will definitely be making more of the fruit compote for things. I love that stuff!


All in all, Merry Christmas, and step out of your comfort zone in the new year.

Shepherds Pie

In case you don't know what it is... is is a layered casserole. No pie crust needed. In my family

I grew up having this with a beef bottom, some veggies in the middle and it's all topped with a layer of mashed potatoes! It's quick, easy and versatile. You can substitute any meat you like, tonight I am using ground lamb, but ground beef, ground chicken, ground turkey or even vegetarian substitution crumbles work as well. My layer of veggies is just a frozen mixed veggies from the store. I do defrost them first. But really you can use any that are leftover, or frozen or canned. Then a layer of mashed potatoes which I have already talked about making.

Simple is this:
Brown the ground meat, Drain the fat from it
Defrost the veggies and drain the water off them
Make a batch or mashed potatoes or use up leftovers!

Place the meat in the bottom of a casserole dish
Layer the veggies next
Top with the potatoes

Put some butter on top
Sprinkle with paprika (very lightly and very optional, It's mostly just for show)

Pop in the oven at 350-375°f for 1/2 hr to 45 min, or until the potatoes are browning

To make it 'deluxe' add cheese to the mashed potatoes, or top it with cheese, or put cheese between the layers, or go crazy and do all 3!!!

Christmas cookies

Ya I know, I was all over Thanksgiving like white on rice but Christmas posting is a bit... blah. I am not a fan of the Holiday time to be sure but who doesn't like cookies? When I had kids I dreamed of making cookies and decorating them together. The fun, the laughter, the sheer joy! That isn't normally the case. The kids would do a couple and wander off and leave me with the rest. Both cutting and decorating! So ya... But I still try. Why? Because I like cookies!

I make two recipes every year for decorating, and sure they can be made any time of year but it seems the only time I go through all the hassle is Christmas. So here you go. Sugar cookies and Gingerbread cookies.

No chilling needed sugar cookies:

1 c Butter (soft)
1 c Sugar
1 tsp Vanilla
1/2 tsp Almond extract (I leave this out and increase the vanilla)
1 Egg
2 tsp Baking Powder ( this makes them a little 'lighter' it can be left out entirely or reduced to 1 tsp)
1/2 tsp salt (reduce or omit is using salted butter)
3 c Flour

Cream the butter and sugar until smooth (3 to 5 min! do not skimp on the creaming)
Beat in the vanilla and egg
In a separate bowl sift the flour and baking powder together, add salt and mix in
Add the flour to the butter a little at a time, This dough will end up stiff! If it is too much for your mixer to handle knead it on the counter
Divide into workable batches
Roll on a floured surface about 1/4 in thick (about 7 mm) You want thick cookies.
Bake at 350°f (170°c) 6 to 8 min. you don't want them to brown!
Let them cool slightly (5 min) on the cookie sheet and then remove them to a rack
Cool completely an decorate

If you need to make this ahead, wrap tight and place in the fridge, leave out for 10 min on the counter before you start rolling.
Don't be afraid to mash your scraps together and roll more cookies, the flour from rolling etc doesn't hurt these



Gingerbread cookies:

3 c Flour
1/2 tsp Salt
1 Tbsp Ginger
2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Nutmeg
6 Tbsp Butter
3/4 c Brown sugar (dark is good)
1 Egg
1/2 c Molasses
2 tsp Vanilla
1-3 tsp Milk (Only if needed!)

Preheat oven to 375°f (180°c)
Whisk flour and spices together
Cream the butter and sugar (not too much)
Add Molasses
Add egg
Add vanilla
Slowly add the flour
Only add milk if the dough is dry!!!

Roll on a floured surface 1/4 in thick (7mm)
Cut and bake 8-10 min
Cool on a wire rack
Decorate


Royal Icing for decorating

1 lb Powdered sugar
3 Egg (whites only)
1 tsp lemon juice (fresh or white vinegar)

Sift the powdered sugar (This IS important)
Lightly beat lemon juice into the egg whites
Add the powdered sugar and beat until stiff peaks form (This should take about 5 min, if it is taking a long time add a but more sugar. DO NOT OVER BEAT. If you over beat the icing it will become crumbly when dry).

Color or not, enjoy!

Stuffed Peppers

My grandmother used to make delightful stuffed peppers, and while I have changed the recipe some to suit my changing tastes I love that they remind me of her.

The filling is simple enough to put together. The recipe fills 4-6 normal sized peppers. You can use any color you like. I am fond of red ones but originally we stuffed green ones.

4-6 Peppers
1/2 C Rice (uncooked)
1 C Water
200 g Ham (grated or finely diced)
1 sm Onion (chopped small)
8 oz Tomato sauce ( spaghetti sauce, pizza sauce, or make your own. If you use plain flavor it with a     bit of Italian seasoning and garlic powder)

Cut the tops off of all the peppers (save 2 of them, to chop fine)
Boil the water and add the rice (a bit of salt and butter help the flavor or boil it in broth)
When done, set aside

Chop the onion and the two pepper tops small and saute' in a pan with a bit of butter or oil until soft
Add to the rice

Grate or dice fine the ham
Add to the rice

Boil the empty pepper shells in salted water for 5-10 min, you want to soften them but not turn them     to mush

Add the tomato sauce to the rice and mix well, season to taste

Stuff the peppers with the rice mixture, any leftover rice can be packed into the dish with the peppers
Cover with cheese and bake at 350°f - 375°f until heated through and the cheese is browning

Simple! Tasty and quick. Can be made ahead and popped into a preheated (or mostly preheated) oven

Dough you don't eat

We are now into the Christmas holiday season and thinking about gifts to give and maybe even crafts to do. One of my favorite activities is to make ornaments. In the years I have done this  couple times with the kids with varying degrees of success. I am hoping this year with them being older they will have more patience for the project of making ornaments from 'Dough'. I have 3 recipes, each simple and all with their own little quirks. All of them can be painted with simple acrylic paints and left alone or sprayed lightly with a lacquer as is your preference.

Salt dough:
The most traditional of the three. I remember in grade school we used it in art class to make things.

1 c Salt
2 c Flour
3/4 - 1 c Water

Mix salt and flour together
Add water 1/4 cup at a time, mixing well between additions
When it forms a stiffish and non sticky dough, it's done
Use immediately, when not in use wrap it tight in plastic wrap

This can be baked or set aside to air dry.
Dry the pieces before painting them! and definitely before lacquering them!

To bake, place in a very low oven 200°f for about 4 hours, Careful that they do not brown

This dough will be off white when dry but it is really nice to work with

Cinnamon Salt Dough:
A twist on the classic. Has a nice scent if not lacquered and is a pretty brown color for gingerbread men and reindeer.

1 c Flour
1/2 c Salt
1/2 c Cinnamon (ground)
3/4 - 1 c Water

Add water slowly starting with 3/4 c, if the dough is too dry add a bit more by the tablespoon.

Use immediately or wrap tightly

*This dough develops a white 'crust' to it. It is more pronounced when baked. When left to dry on it's own things look 'frosted' and it is quite pretty.

Alternative Dough:

1/2 c Cornstarch
1 c Baking Soda
3/4 c Water

Over medium heat cook all the ingredients together until it looks like smooth mashed potatoes
Cover well until cool

Bake in 200°f oven until dry through

* Finished product is white! It is sticky and soft to work with so you need to work carefully. Do not over bake! It will brown.

I have used all three with success. Finished products are firm but not as hard as ceramic so some care must be taken.

Remember to cut your holes for hangers Before you dry them! There doesn't seem to be any shrinkage when baked.

You can roll out the doughs and press leaves or pine needles etc into them and then cut simple circles, squares or other shapes

Extra decoration can be carved in while the dough is soft or painted on after they are dry

You don't need kids to do this craft so have fun and experiment!

Hamburger Helper

As a kid quick fix meals were making a big splash in the market. 'Rescuing' housewives from the drudgery of cooking. Helping the working mom get dinner on the table in a hurry. They were a great idea. So lots of us grew up with these flavors, they remind us of being a kid and simpler times, but we've grown up, we've gotten older and we need to watch our sodium, cholesterol, and other things. These convenience foods we looked upon so fondly, we now discover that they aren't so good for us, so we put them aside and make 'healthy' choices for us and our families and think on the childhood memories with a wistfulness.

Well think no longer and make them a reality. In this modern age people have gone out and recreated the flavors while reducing the negative aspects of these foods. Also in truth, they taste better and are just as simple and quick to make. I have found 2 such 'copycat' recipes and so I share them here with you today.

Hamburger Helper (the basic box)

1 pound Ground beef (really any ground meat works)
2 1/2 c Milk (any fat content you are comfortable with)
1 1/2 c Hot water
2 C Macaroni ( or other small shaped pasta)
1 Tbsp Cornstarch
1 Tbsp Chili powder
2 tsp Garlic powder
1 tsp Sugar (I have found this to be optional)
3/4 tsp Paprika
 1/4 tsp Cayenne pepper (optional)
2 C Cheese (shredded, cheddar is best but any works)

Brown the meat in a pan (One that will fit a lid)
Drain if needed
Add the Milk and Water
Stir in the Spices and Cornstarch
Mix well
Add the pasta
Cover and simmer about 15 to 20 min, The pasta should be tender and there should be a little liquid left
Stir in the cheese and serve

Everything could be portioned in advance. Place it in a Ziplok and mark what needs to be added to it on the baggie.

Hamburger Helper Stroganoff

1 Tbsp Olive Oil
1/4 c Onion, diced
2 cloves garlic, minced
1 lb Ground Beef
8 oz Pasta (egg noodles, bows, penne, etc)
1 1/2 C Milk
2 C Beef broth (slightly strong)
1 Tbsp Cornstarch
1/2 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Chilli Powder
1/2 tsp Salt
2/3 c Sour Cream ( I use schmand or creme fraiche)

In a pan that will fit a lid add the oil, onion, garlic and beef
Brown the beef, Drain if needed
Sprinkle the cornstarch on top, stir
Add the milk, bring to a simmer
Add Broth, spices, and pasta
Simmer until pasta is tender 15 to 20 min
Remove from heat
Add sour cream
Stir well, 1-2 min, with the pan on the turned off but hot burner.

Gumbo

I grew up in the North East of the US. And when I say North I mean NORTH. So people have always been shocked when I whip up something that is typically not found in the Northern diet, Like chicken fried steak, though that has become a truck stop favorite all over the US. Things like biscuits and gravy, though this too has a far reach. But Gumbo, and not just something that shares the name, but honest made and feeds the soul, they just say 'You musta been southern in a previous life'.

Cooking of all kinds comes naturally to me and I love to explore new things. So part of my 'What do I do with leftovers' was solved again by my good friend Emma (from her mom) and the donation of her recipe of Gumbo to my repertoire of recipes. Changes have been made as again, some ingredients are just not findable at this time in Germany but many things are coming and the internet can help sometimes.

6 Tbsp Oil
6 Tbsp Flour
1 lb Sausage (Andui is best, but I work with what I can get so cabanossi is what it usually is)
1 Chicken (deboned, or a leftover Chicken or Turkey carcass)
2 Gallons of water or stock
2 Onions, Large (butcher onion size)
4-5 Celery stalks (Or half of a ball celery about the same size of the onions)
1 Bell Pepper (green)
5 Green Onions (tops only)
2 tsp Parsley, chopped
2-3 Bay leaves
Basil, Thyme, Cayenne, Salt and Pepper. All to taste

Make a Roux with the oil and flour, you are going to slow cook this until it is the color of a penny
Pan fry the sausage and drain off the oil
Saute the onions and green pepper
Boil the chicken in the water (debone it after, save the water)
Combine the chicken (turkey), Roux, and sausage with the seasonings(not parsley)
Add water and spices, cook at least 2 hours
Add parsley at the end to wilt it
Serve over rice with File' (https://en.wikipedia.org/wiki/Fil%C3%A9_powder)