Tag Archives: Spices

Turkey Leftovers: Two Wonderful Ways

One of the perks of being in charge of the turkey this year, is all the leftover meat! On Friday night, I was browsing Tastespotting as a break from my advanced tax transactions take home and found a recipe for some yummy Creamy Mexican Turkey Soup.
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It was easy to make and allowed me to use up some leftover broth and whole milk from other Thanksgiving recipes (I mixed in skim to make the “1% milk” the recipe calls for). I also doubled the amount of corn because I love corn. It was mellow with a hint of spice. Throw in some more peppers if you can handle it.

Since I still had a TON of turkey left after making (and finishing all the leftovers) of the Creamy soup, I thought I should make some turkey chili. I had tagged a recipe in Nov’s Gourmet that just looked perfect for leftovers. Indeed it was. The recipe calls for two kinds of chili powder, including chipotle chile power which lends a hit of smokiness.
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I added a jalapeno since I had one on hand and chopped up a few cloves of garlic to saute with the onions and the peppers.
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It was perfect for this snowy/sleety Sunday night. This will be a keeper since it could be easily made with leftover chicken. I ate mine with a dollop of creamy sour cream to mellow a little of the spice.

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Now it is time for me to hunker down for finals since I will be done in 12 days!?!…and I have barely begun to outline-no joke 😦 I get my 2nd take home (yes-I have two this semester and I HATE them) on Tuesday, then I have two real finals to study for which come up the following Thursday and Friday and then I am DONE until 2009! Can you tell that I am a bit burned out from school? πŸ˜›

Try both of these recipes if you still are eating away at leftover turkey. I’m not sure which is my favorite! Head over to Recipe Girl to see Lori make her creamy style soup.

Turkey Chili
Adapted from Gourmet-Nov. 2008 p. 10
* 1 large white onion, coarsely chopped
* 2 bell peppers (any color**), cut into 1-inch pieces
* 3 tablespoons vegetable oil
* 1 tablespoon chili powder
* 1 teaspoon chipotle chile powder
* 2 teaspoons packed brown sugar
* 1 (28-oz) can whole tomatoes in juice
* 1 (19-oz) can black beans, rinsed and drained
* 1/2 cup water
* 2 cups cooked turkey, cut into 1-inch pieces
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 tsp salt and simmer, covered, 15 minutes. Stir in turkey and let stand, covered, until heated through, 5 minutes.

**I used green because that was the only kind that Treasure Island had in stock that weren’t from Latin America and were actually grown in the US….I am going to miss farmer’s market season…

Warm and hearty: Black Beans and Rice


A few weeks ago at Green City, I picked up a pound of super fresh black beans, bell peppers, garlic and a smoked ham hock.Β  Then I pulled out my trusty The New Best Recipe Book to find a good way to cook them up. This did take the better half of a Saturday afternoon but it smelled awesome the entire time. The pot made enough for 2 weekend meals, a few packed lunches and a big portion sitting in the freezer for a quick weekday meal.

Boil the beans and veggies in a big pot

Boil the beans and veggies in a big pot

Lots and lots of garlic

Lots and lots of garlic

Big ole ham hock

Big ole ham hock

Sofrito

Sofrito


Look at all the garlic

Look at all the garlic


Pick apart the ham

Pick apart the ham


Hunting for the 2nd bay leaf

Hunting for the 2nd bay leaf


Tasty meal

Tasty meal

Black Beans serve with white rice
From: The Best New Recipe Book, Page 232

Beans
12 cups water
1 pound (about 2 1/2 cups) dried black beans; picked over and rinsed
1 smocked ham hock (about 2/3 pound-mine was almost twice as big)
1 green bell pepper, cored, seeded and quartered
1 jalapeno (my addition)
1 medium onion, minced
6 garlic cloves, minced
2 bay leaves
1 1/2 teaspoons salt

Sofrito
2 tablespoons EVOO
1 medium onion, minced
1 small green pepper, cored, seeded and quartered
8 medium garlic cloves, minced
2 teaspoons dried oregano (I used an mix from Spice House that contained oregano)
3/4 teaspoon salt
1 1/2 round cumin
1/2 cup chopped fresh cilantro

For the beans: Bring all the beans ingredients to a boil over a medium-high heat in a large pot (this would be a great place to use a Dutch Oven but sadly I don’t have one…yet.) Skim the surface as the scum rises. Reduce the heat to low and simmer, partially covered for about 2 hours. Add more water if it is getting low and taste the beans to make sure they are getting tender but not splitting. Remove the ham hock. When cool enough to handle, remove the ham from the bone, discard the bone and skin, and cut the meat into bite-size pieces; set aside. Remove and discard the bay leaves.

For the sofrito: Heat the oil in a large skillet over medium heat; add the onion, bell pepper, garlic, oregano, and salt; saute until the vegs soften, 8 to 10 mins. Add the cumin; saute until fragrant, about 1 more min.

To finish: Scoop 1 cup of the beans and 2 cups of the cooking liquid into the pan with the sofrito; mash the beans with a potato masher until smooth. Simmer over medium heat until the liquid is reduced and thickened, about 6 mins. Return the sofrito mixture with the meat from the ham hock to the bean pot; simmer until the beans are creamy and the liquid thickens, 15-20mins. Stir in the cilantro and salt/pepper to taste. Serve hot over rice.