Recently I made myself a huge batch of turkey and orzo soup. During the making of the soup, I realized my pot holders are in really bad shape. My Aunt Dottie made them years and years ago, and they are really starting to show their wear — the quilting is coming out, the edges are fraying, and they aren’t lined with anything more than regular batting. So I decided to make myself a new pair.
I’ve seen several Weekender Bags made using a “quilt-as-you-go” technique, instead of using all sorts of interfacing to give the bag structure. I’d love to tackle this beast of a bag sometime soon, but I wanted to see if the QAYG method would work for me. So I made pot holders as a test run (and to give myself some new pot holders).
I can’t tell you how much I loved this scrappy way of quilting. I love how it looks, and it’s a great scrapbuster. It’s also really easy to do — it’s just a slightly more involved wonky log cabin block. And it uses a lot of thread. But if I ever attempt the Weekender Bag, then I’m definitely going this route — it’s so much easier than dealing with all that interfacing.
I chose an array of gray, yellow, and coral scraps, backed them with the coral floral (yes, I just said “coral floral”), and bound them in Kona Coal.
You’ll notice that the quilting on the front and the quilting on the back is different. I had to be a little creative when I put these together. There are actually two quilt sandwiches in each pot holder. The first layer has the scraps, a layer of InsulBrite (a heat-resistant batting), and a thin cotton utility fabric backing. I quilted that as you see on the front of the pot holders (see Elizabeth’s tutorial here). But the back of QAYG is quite ugly, so I made a second two-layer sandwich, with the backing coral fabric and a layer of fusible fleece, with the fusible part facing out. Once that was quilted, I fused the two sandwiches together with the fusible fleece, and bound the five-layer sandwich. Hope that makes sense. It sounds like it may be too thick, but it’s actually perfect for pot holders.
After I posted a photo of my turkey and orzo soup on Instagram (I’m @letseatgrandpa), several people asked for the recipe. The best day to make this is the day after Thanksgiving with all of those turkey leftovers, but this last time I used a rotisserie turkey breast from the deli at the supermarket, and it worked perfectly!
This soup is one of my favorites, mostly because it’s super easy and really tasty.
Turkey and Orzo Soup
1 carrot, sliced
2 celery stalks, sliced
1 small onion, diced
2 cups mushrooms, sliced
1 tbsp butter
6 cups turkey/chicken broth (if I don’t have broth, I just make some using bullion cubes)
1/3 cup orzo (a type of pasta that looks a little like rice)
2 cups cooked turkey
1 tbsp fresh thyme
1 tbsp fresh parsley
In a dutch oven, saute carrot, celery, onion, and mushrooms in butter, until they are crisp tender. Add broth and bring to a boil. Add orzo, turkey, thyme and parsley and cook for five minutes, or until the orzo is soft. Salt and pepper to taste.
So that’s the actual recipe. When I make it, I usually double the veggies, turkey, and orzo, but only add an extra two or three cups of broth. I like a thick and chunky soup, plus I hate buying a whole thing of celery and only using two stalks. I also didn’t have fresh herbs, so I used dried. Not quite as flavorful, but an easy substitute.
Definitely one of my go-to dishes for the fall! Let me know if you make it and what you think!
TODAY’S TOP TEN POSTS