Leftover Thanksgiving Turkey Curry with Sweet Potatoes

Main, Poultry | November 22, 2016 | By

What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?

Leftover turkey breast is awesome in this Indian dish!

turkey-breastSlice the leftover turkey breast into thick pieces before cubing.

sliced-turkey-breast

Leftover Thanksgiving Turkey Curry with Sweet Potatoes
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • ½ large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons yellow curry powder
  • 1 large tomato, chopped
  • ½ cup light coconut milk
  • ⅔ cup water
  • ½ large sweet potato, peeled and cut into small cubes
  • ½ large white sweet potato (or regular potato), peeled and cut into small cubes
  • 2 cups leftover cooked turkey meat, cut into thick cubes
  • Salt and pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice
Instructions
  1. Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
Notes
Adapted from: Skinny Taste

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Spicy Thai Soup with Jumbo Prawns

Soup & Salad | September 20, 2016 | By

I like my Thai soup hot and spicy, and this bowl of absolute yumminess will definitely warm your belly! It’s flavored with spicy Tom Yum paste, which can be purchased at most Asian markets but also online (Tom Yum Paste). This recipe has very few ingredients but packs a powerful punch, and the jasmine rice will temper the heat. If you can’t find jumbo prawns with the head on, simply use any jumbo shrimp you can find at the market! 

Spicy Thai Soup with Jumbo Prawns
 
Author:
Serves: 4
Ingredients
  • 10 cups water
  • 5 tablespoons Tom Yum paste (more for extra spicy)
  • 8 kaffir lime leaves (fresh or dried)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 10 whole shiitake mushrooms or button mushrooms (stems removed)
  • 1 small bunch fresh cilantro (stems on)
  • 1 pound jumbo prawns, head on
  • Steamed jasmine rice
Instructions
  1. In a large stock pot, bring the water to a boil. Add in Tom Yum paste (more if you want it to be spicier), kaffir lime leaves, fish sauce, brown sugar, and mushrooms. On a low boil, cook for 20 minutes. Taste the broth and add more Tom Yum paste if needed. Add in the cilantro and prawns. Cook until prawns are pink and fully cooked (about 5 more minutes). Place steamed jasmine rice at bottom of soup bowl and pour soup over the top. Garnish with more fresh cilantro.
Notes
Tom Yum paste can be found a most Asian markets and select specialty grocery stores. You can also buy it online: Tom Yum Paste

Kaffir lime leaves can be found a most Asian markets and select specialty grocery stores. I’ve also used the dried version from Thai Kitchen, which I found at Whole Foods.

 

Shaved Brussels Sprouts with Shiitake Mushrooms

Sides | May 23, 2016 | By

I don’t know about you, but Trader Joe’s (a.k.a. TJ’s) is my go-to grocery store for just about everything! I swear, I shop there at least three times a week! One of my faves in the produce section are the shaved brussels sprouts. Such an incredible time saver, especially for this awesome recipe below. Of course, you can use your good old food processor to do the trick. This side dish goes really well with fish or chicken. See my Red Curry Salmon Kebabs to serve along side.

Shaved Brussels Sprouts with Shiitake Mushrooms
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh brussels sprouts
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 large shallot, cut in half and sliced
  • 4 oz. package shiitake mushrooms, stems removed and sliced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sliced almonds
  • 2 tablespoons fresh cilantro, chopped
  • Juice from ½ lemon
Instructions
  1. Cut off the hard end of the brussels sprouts, discard and cut brussels in half. “Shave” the brussels sprouts in a food processor, using the slicing blade. Transfer to a large bowl.
  2. Heat a large skillet or wok with canola oil on medium high. Sautè garlic and shallots until translucent. Add in sliced shiitake mushrooms and cook until browned, about 5 minutes. Stir in the brussels sprouts and red pepper flakes, salt, pepper, and almonds and cook another 5-7 minutes. Toss in cilantro and lemon.
Notes
You can buy pre-packaged 10 oz. bags of shaved brussels sprouts at select grocery stores like Trader Joe’s.

 

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