Tim Tamashiro

Tim Tamashiro is an entertainer based in Calgary, Alberta, Canada. 

Thanksgiving leftovers ... and a song.

Now that the turkey has been stuffed... and you have been stuffed with it... you're probably thinking, "What should I do with the left overs?"

Make turkey stew with this recipe courtesy of Maureen Callahan at Cooking Light.

And what does this have to do with jazz? Simple.

When I post something about food I always post a song or video of a song to go with it. This time it's a link to Gravy Waltz from Oscar Peterson and Ray Brown. You can check it out or buy it here. Gravy Waltz link

Here's your dinner tonight:

While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

Yield: 8 servings

Ingredients

  • 3  large Anaheim chiles, seeded and halved lengthwise
  • 2  teaspoons  canola oil
  • Cooking spray
  • 1 1/2  cups  chopped onion
  • 4  garlic cloves, minced
  • 2  tablespoons  ground guajillo chile powder
  • 1 1/2  teaspoons  dried oregano
  • 4  cups  water
  • 3  cups  fat-free, lower-sodium chicken broth
  • 1  (15-ounce) can golden or white hominy, drained
  • 4  cups  leftover shredded cooked turkey breast
  • 1/3  cup  chopped fresh cilantro
  • 1/4  teaspoon  salt
  • 1/2  cup  roasted unsalted pumpkinseed kernels
  • 1/2  cup  thinly sliced radishes
  • 1/2  cup  thinly sliced green onions
  • 1/2  cup  (2 ounces) crumbled queso fresco cheese
  • Lime wedges (optional)

Preparation

1. Preheat broiler.

2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.

3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.