Here are the other recipes from Faye Levy's story about soups on today's Taste page. 

BARLEY SOUP WITH TOMATOES, PEPPERS AND GREEN BEANS

Barley has long been a soup favorite. According to author Lesley Chamberlain, “barley almost achieved the status of a national food in Poland.” This satisfying grain is also healthful; it is highly recommended by nutritionists for its beneficial type of fiber.
Barley thickens soups considerably as it stands. If you’re making the soup ahead, add water when you reheat it to get the consistency you like. Peppers and fresh dill lend a delicate aroma and taste to this colorful vegetable soup.

Key to being a frugal cook is using leftovers to create new meals.  So for today's Frugal Feasts, it seemed appropriate to share a recipe using Thanksgiving leftovers.

So I went in search of a recipe that could easily be adapted to using leftover turkey and turkey stock that you can make from the turkey carcass. (I'll also share a recipe for stock. Turning poultry bones and leftover vegetable scraps is another frugal kitchen strategy that chefs use in restaurant kitchens every day.)

This recipe was adapted from a recipe for Cocido Andaluz, a hearty Spanish soup, in Nancy Harmon Jenkins' "The New Mediterranean Diet Cookbook: A Delicious Alaternative for Lifelong Health." The original recipe calls for a whole 3 1/2 to 4 pound chicken or chicken parts. But I have adapted this recipe to use cooked turkey. The resulting soup  costs 84 cents per serving.  Happy Thanksgiving!

Here is the recipe referenced in today's Watched Pot column by Stacy-Lynn Waddell. 

This recipe comes from chef Amy Tornquist at Watts Grocery:

Lemon Tea Brined Pork Tenderloin

5 pork tenderloins
2 quarts water
2 cups sugar
1/2 cup Kosher salt
1/2 cup cider vinegar
Zest of one lemon
A few mint and thyme leaves
2 Tablespoons coriander seeds
7 iced tea bags, like Liptons
Salt and pepper, to taste.

Using a sharp boning knife, remove all fat and silver skin from pork tenderloins. Once trimmed, return to the refrigerator.
To make the tea brine, combine water, sugar, salt, vinegar, lemon zest, mint and thyme leaves, coriander and tea bags in a stock pot. Bring to a boil. Once the tea mixture is nice and dark, about 10 minutes, remove from the heat and let cool. When cool, strain the tea bags and such out of the mixture. Add your cleaned pork tenderloins and marinate for 12 hours to 24 hours.
When ready to cook, preheat the oven to 350 degrees. Pat dry the pork tenderloins, and season with salt and pepper. In a hot saute pan, brown quickly on all sides. Remove pork tenderloins from saute pan, brush with honey and a little mustard before placing in the oven to finish cooking. Remove when the internal temperature of the meat is 160 degrees. Slice and serve warm.

Are you ready for Thanksgiving? What will you have for dessert? You can have the standard pumpkin pie or how about a pumpkin icebox pie?

Each Friday, I offer a recipe for when we all have more time to cook: the weekend. This recipe is perfect for the adventurous baker looking for a new take on pecan pie for Thanksgiving: Pecan Tart from the "Hot and Hot Fish Club Cookbook" by Chris and Idie Hastings with Katherine Cobbs.

Last weekend, I got to taste this Crock-Pot Italian Wedding Soup at my niece's confirmation party in Texas. My brother warned me that his wife's family loves this soup so I should be among the first in line. I was second. Thank goodness because it was all gone in 20 minutes. My brother only got to eat half a bowl!

This recipe seems perfect for post-Thanksgiving turkey leftovers. You can turn that turkey carcass into turkey stock. You can substitute turkey meat for the cooked chicken. The best part: if you have guests in the days following Thanksgiving, this no-fuss recipe gives you more time to spend with your guests. (Unless of course, you are trying to avoid them by hiding in the kitchen absorbed with complicated recipes.) 

Lowes Foods has fresh meatballs on sale for $3.99 a pound, which keeps this recipe far from complicated. Or as I discovered Wednesday night, Harris Teeter has Centeno frozen meatballs on sale for half price, which works out to about $4.50 for a 1-pound 12-ounce bag of meatballs. I used those Thursday to make my soup.

Every Wednesday, I share a recipe based on what's on sale at the grocery stores. This week, Food Lion has center cut slices of ham on sale for $2.99 a pound. I love these slices of ham; you don't have to make the commitment of a whole ham but you can make many meals more special with one of these slices. You can do breakfast for supper with a piece of ham with eggs. You can make a ham-and-cheese omelet or add
some to a breakfast casserole. You can use that ham to make a better bean soup.

This week's recipe is just such a soup made special with some ham: Quick Red Bean Soup  from Emeril Lagasse's new cookbook, "20-40-60 Fresh Food Fast: Make the Meals You Want in the Time You Have."
What impressed me about Emeril's cookbook is that he didn't skimp on sophisticated flavor profiles in a quick-and-easy cookbook. Half the cookbook is devoted to 20-minute recipes, and some of those include Lamb Chops with Mustard Herb Crust, Steak au Poivre and Blue Corn-Crusted Rainbow Trout with Cilantro-Lime Sour Cream. The below recipe comes from the 40-minute section. 

Here is something you can do with part of that extra hour you earned when Daylight Saving Time ended; whip up some beer and cheese soup. I'm sure you can think of something to do with the rest of the six-pack.

Every Friday, I offer a recipe for the weekend when those of us who love to cook have more time to do so. Today's recipe is Eggplant Casserole, a creole/cajun creation that will convert those who aren't fans of eggplant, like myself. 

Last month, I travelled to New Orleans for the Association of Food Journalists' conference in New Orleans. A group of us went out to dinner at  Mandina's, a classic Creole-Italian restaurant in a bright pink house on Canal Street.

There are all these neighborhood restaurants in New Orleans, where crawfish etouffee and spaghetti and meatballs are on the same menu. It's the result of a large migration of Sicilians to the city. Many of these immigrants started out owning grocery stores/produce stands that would later become these neighborhood joints. 

It is the same story for Mandina's, which has been owned by the same family for four generations. Brett Anderson, the Times-Picayune's restaurant critic, wrote a series of stories called "Mandina's Rising" about the restaurant's recovery post-Katrina. He won a James Beard award for the series.

I'm not a big fan of eggplant. But Judy Walker, the Times-Picayune food editor, ordered the eggplant casserole. When you eat with food writers, everyone tastes everyone else's dishes. And so, the eggplant casserole got passed around the table. I really liked it; likely because the eggplant was barely recognizable in this spicy meat-shrimp-veggie casserole. This dish has been stuck in my head ever since I got back. 

Every Wednsday, I offer a recipe based on what's on sale at the grocery store. Harris Teeter is again offering triple coupons. I hope a lot of you will be shopping the good deals at the Teeter; and by good deals, I mean the ones on the list Sue Stock put together here.

Sue lists an online coupon for $75 cents off No Yolk Noodles. Here
is the coupon link. That means even if you don't clip coupons, you have no excuse not to print out that coupon and get the noodles for 14 cents. Now that's a good deal. 

I have a stack of Sandra Lee's Semi-Homemade cookbooks on my desk. So I pulled this recipe for Turkey Stroganoff out of the "Money Saving Slow Cooking" cookbook. I think I would substitute chicken in this recipe because the Harris Teeter also has fresh boneless chicken breasts on sale buy one, get one free this week.