The Turkey that went to India...

... is the name of a recipe I found last week on my third of six flights in ten days!

Sounded pretty delicious (and appropriate), so thought I'd pass along, in case anyone has leftover turkey they don't know what to do with :)

Being home and celebrating two Thanksgivings in NY and LA was amazing... incredible food, warm company, and the feeling of being "home" with family and friends who are so close that we can just sit and watch paint dry (point illustrated below!)

The big joke all week was how much I'd eat...never before was I the human trash bin that ate everyone's leftovers! So it seems appropriate that food remains the topic for discussion...

Here's the recipe I found in the NY Times for turning leftover turkey into an Indian culinary delight:

"There is something important about the question of what to do with Thanksgiving leftovers...we've got all this stuff, what are we going to do with it now? Sandwiches may be delightful, but those happen Thursday night. By Friday, you may have had enough traditional American food and may be craving something on the opposite end of the spectrum, something with a bit of spice. Something, perhaps, with curry powder and coconut milk: a turkey curry"

TURKEY AND SPINACH CURRY

Time: about 20 minutes

2 tablespoons oil (the recipe calls for peanut; I think coconut would be really yummy and Trish-friendly)

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 to 1/2 teaspoon cayenne or to taste

1 cup tomatoes, chopped (if canned, include their juice)

1 cup coconut milk

Salt and freshly ground pepper

1/2 pound fresh spinach, roughly chopped

2 cups leftover turkey, roughly chopped

Freshly chopped cilantro for garnish

1. Heat oil in a medium saucepan over medium-high heat; add onion, garlic, and ginger and cook until they begin to soften, about 2-3 minutes. Add cumin, coriander, tumeric, and cayenne and cook, stirring, until spices are fragrant, about another minute.

2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3-5 minutes. Adjust seasoning, garnish with cilantro and serve.

Yield: 4 servings

Delicious!!! Or as they say here, SWADEESH!!!