Tag Archives: turkey

Thanksgiving Leftovers: Thai Curry

Do you have Thanksgiving turkey leftovers?  If so, this is the perfect recipe to make a delicious meal this weekend.  I actually made this recipe a week ago, using chicken- but it will taste equally delicious using the turkey leftovers many of you have in the fridge!

I hope everyone had a great Thanksgiving- a wonderful evening with family and friends!  Sam and I, along with his brother enjoyed our dinner at Hill Country BBQ- we had a relaxing, football-watching afternoon!

Are any of you venturing out for Black Friday sales?  I have never done it, and will probably never start my shopping that early.  I prefer to start of my post-Thanksgiving Day with a nice run- especially with the beautiful DC weather today.

Chicken Thai Curry
Adapted from: Cooking Light (Nov 2011)

If you’re not a spicy eater, definitely skip the chili’s (or use less).  Although I used chicken in this recipe, feel free to swap for leftovers turkey or tofu, or skip meat all together.  More veggies are always delicious- so don’t hesitate to add extra’s if you have them in the fridge!

1 cup of basmati rice
1/2 tsp ground coriander
1/2 tsp ground cumin
5 Thai chilies (or less/more)
rind from 1 lime
15 cilantro sprigs
5 garlic cloves
1 inch of ginger, grated
1 cup coconut milk
1 tbsp olive oil
5 carrots, peeled & grated
1 onion, chopped
1 tsp salt
1/2 tsp pepper
2 cups vegetable broth
2 zucchini, coarsely chopped
2-3 cups cooked chicken or turkey (optional)

Cook 1 cup of rice per package instructions.

Combine coriander, cumin, Thai chilies, lime rind, cilantro sprigs, garlic and ginger into a food processor.  Process until all ingredients are finely chopped.  Then add the coconut milk, process until smooth.

Heat olive oil in a large soup pot.  Add in the carrots and onions, cook and stir occasionally  for 5 minutes or until the onion is translucent.  Then add in the coconut mixture, the salt and pepper.  Stirring frequently, increase the heat to high, and cook for 5 minutes, or until the mixture reduces and begins to brown.  Reduce the heat to medium, add in the broth.  Bring to a boil, then stir in the half of the zucchini.  Then simmer for 45 minutes, when the zucchini is tender.

After the zucchini is well cooked, add in the rest of the zucchini and the chicken, cook for about 5 minutes until the meat is thoroughly heated.  Add in the rice, then divide and serve.

Happy Thanksgiving!

Happy Thanksgiving!

Sam and I are running the So Others Might Eat Turkey Trot 5K this morning- I hope everyone has a great run or walk!  I can’t wait to find out what you all are having on your Thanksgiving tables!

As I’m getting older, I’ve been able to appreciate holidays more- concentrate on what matters: time with family and friends, delicious food, and a whole day focused on gratitude!  Have a great holiday!

If you’re in search of any last minute Thanksgiving ideas, here are some of our favorites we’ve posted in the past:

Appetizers:
Apples, Blue Cheese & Honey
Roasted Pumpkin Seeds

Entree/Sides:
Deep Fried Turkey
Pomegranate and Kale Orzo Salad
Cauliflower Soup with Croutons
Butternut Squash & Pomegranate Panzanella Salad
Leafy Brussels Sprouts with Nuts

Dessert:
Pumpkin Oatmeal Muffins with Cranberries
Cranberry Cake

June Review

It seemed like a lot of people liked the May review, so I think I might make this a regular post each month.  So what photos did I capture on my iPhone this month?

As I’m sure everyone has seen on Pinterest, drinks in jars are the cool new thing!  My friend Carrie loves this idea, and we cooled off with mimosas one night (grapefruit juice & prosecco)!

Penn Quarter Farmer’s Market finds!  My favorite from that week were the peas- could not stop eating them!

Blueberry picking at Butler’s Orchard with friends, what a great way to spend a Saturday!  Also, it’s a great excuse to make a blueberry-oat crumble!

Another week of deliciousness from the Penn Quarter Farmer’s Market!  This weeks favorites were the squash blossoms for a frittata and more peas!

Sam and I were dog and cat sitting one weekend.  We tried out an new coffee place, Pound the Hill and made a blueberry-oat crumble!

An amazing dinner at Hank’s Oyster Bar!  They have 2 locations- Dupont & Alexandria!  We went sailing that afternoon, so the oysters were a perfect finish to a great Sunday!

We went to a fabulous dinner at Jose Andres Zaytinya with a friend who is spending 2 months in Turkey!  This is one of the top 10 restaurants in DC, should be on everyone’s list to try!

More goodies from the Penn Quarter Farmers Market!  The delicious tart cherries were made into a pie, just like last year!  We devoured the green beans dipped in hummus, a perfect snack!

We celebrated my friend Becky’s birthday with a Cherry-Chocolate Birthday Cake in Baltimore!

Jessica-  friend and fellow blogger- is fostering kittens!  At the time I was there, all 4 still needed a home- I almost wanted to bring one home with me!

Last weeks goodies from the Penn Quarter Farmers Market.  Check out what I made with the beets- a perfect mid-day snack!  Tomatoes, peaches and nectarines are finally here!

Finally, while visiting Williamsburg, VA for a weekend we spotted these lemon ball cucumbers at the Williamsburg Farmers Market!  They taste just like a cucumber, but in a fun shape and color!

Thanksgiving 2010: Deep Fried Turkey

Hopefully everyone had a very happy Thanksgiving.  A couple of photos of what ours consisted of!  Lots of fun to try out, and definitely a very moist turkey.

Step 1: Defrost a turkey.

Step 2: Put the turkey into the heated oil.

Step 3: Fry turkey in the oil.

Step 4: Let the turkey rest, and enjoy!