I halved the recipe because I did not have that much turtle meat available. I didn't have cajun seasoning so I made some using this recipe from allrecipes.com. and I didn't have old bay seasoning so I just threw in some cinnamon, cloves and allspice. I didn't have any celery so I left it out. I didn't have any tomato puree so I threw in a can of diced tomatoes and I used the crockpot method in the interest of saving calories from the roux.
I guess I more or less just used the recipe above as a guide LOL.
First I parboiled the turtle meat and cut it into small pieces.
Brown up the meat and vegetables in butter.
Deglaze the pan with the juice from the tomatoes.
Then pour it into the crockpot.
Deglaze the pan again with the beer and chicken stock.
Let cook for 6-8 hrs in the crockpot.
It smelled delicious and tasted just like beef vegetable soup.
Should I ever get turtle meat again I will delete the trio of spices and add barley.
Snapping Turtle Soup
greatly adapted from Mama G's Turtle Soup
2 T butter
3/4 lb. parboiled turtle meat
1/2 large sweet onion, chopped
Corn Kernels from 2 ears fresh sweet corn
1 c. fresh green beans, trimmed and snapped
1 clove garlic minced
2 t. Cajun Style Seasoning
Dash of Cinnamon, Allspice and Cloves
1 (15 oz) can diced tomatoes
1/2 c. beer
3 c. chicken stock
Melt butter in large sauce pan. Add turtle meat and cook until it starts to brown. Add the vegetables and seasonings, continue cooking until the onions are translucent and the vegetables start to brown. Add canned tomatoes with their juices and continue cooking scraping up an bits stuck to the bottom of the pan. Pour into a crock pot. Return pan to heat and add beer, cook off any remaining bits stuck to the pan and pour into the crockpot along with the chicken stock. Cook on high for 6 hrs or low for 8 hrs. Print Recipe
I also wanted to use up some of my zucchini and jalapenos that were in my fridge so I went to fellow SRC member, Sarah's, blog and adapted this recipe. Sarah's recipe called for some sugar but I completely missed that until I was copying the recipe here so I am not including it in my version.
Cheesy Zucchini Bread
adapted from Fantastical Sharing of Recipes.
2 1/2 c. all purpose flour
4 t. baking powder
1 1/2 t. salt
1/2 t. cracked black pepper
1 c. shredded cheddar jack blend
1/2 c. shredded parmesan, asiago and romano blend
2 c. shredded zucchini
1 jalapeno, seeded and stemmed, minced
3 green onions, minced
3/4 c. milk
1/3 c. olive oil
Mix together 1/4 c. of the cheddar cheese blend and 2 T. of the parmesan cheese blend in a small bowl and set aside.
Place all dry ingredients in the large bowl of a stand mixer. Add the remaining cheeses, zucchini, jalapeno and onion and combine with paddle attachment at low speed. Add eggs, milk and oil. Continue to mix on low speed until moistened. Increase speed and mix until well combined. Pour into a loaf pan that has been sprayed with olive oil. Sprinkle with the cheese you had set aside earlier. Bake in a preheated 350* oven for 50-60 minutes or until a skewer inserted in the center comes out clean. Print Recipe
For dessert I had some peaches and cherries that I had bought at the Farmer's Market on the way home from up north on Sunday so I decided to make a peach and cherry clafouti. I found this recipe for Raspberry Peach Clafouti and adapted it.
adapted from Dairy Goodness
1/2 c. sugar
3/4 c. half and half
1 t. vanilla
1/2 c. flour
pinch of salt
20 sweet cherries, pitted
3 med. peaches, peeled and chopped
Butter a deep dish pie pan. Sprinkle fruit over bottom. In small bowl of electric mixer affixed with paddle attachment, beat together eggs and sugar. Add cream and vanilla and continue to beat until combined. Stir in flour and salt until well combined . Pour over fruit and bake in a preheated 350* oven for 45 minutes or until set. Print Recipe