My family continues the tradition of a big family dinner on Thanksgiving, but we are aware of the true nature of this day, and we feel shame. As we should. I am still in Mexico, and my cooking tends to be a mix of both cuisines, using some vegetables and spices that were foreign to me. I am dealing with a very limited herb selection. Living in Oregon really, really spoiled me. Waaaaaaah. A few ideas about what to do with the leftovers:
Pecan Pie to Trifle With
Serves 2
Ingredients:
2 slices pecan pie, cut in pieces
2/3 cup Greek yogurt, plain or vanilla
2 teaspoons cannabutter or oil
Directions:
1. Place two wine glasses on your work surface. In a small bowl combine the yogurt with the cannabutter.
2. Alternate layering pie and yogurt, the tartness of the yogurt is terrific with the sweetness of the pie. Also works with apple pie!
Talking Turkey Empanadas
Makes 6, serves 2
Ingredients:
1/2 cup turkey, shredded
1/4 cup mashed potatoes
1/4 cup peas
2 tablespoons gravy
2 tablespoons cranberry sauce
2 teaspoons canna-oil or butter
1 egg, beaten
Two sheets of pie dough
Directions:
1. In a large bowl combine the turkey, potatoes, peas, gravy, cranberry sauce and cannabutter.
2. Prepare your work surface with a little flour, and gently roll out the crust just a bit. Using a 5- or 6-inch biscuit cutter, or a drinking glass, cut out 6 circles.
3. Divide the mixture between the circles of dough. Brush the edges with the egg and fold to close. Press well with the tines of a fork. Heat oven to 340°F.
4. Place the empanadas on a baking sheet, buttered or lined with parchment. Bake until golden brown, about 20 to 25 minutes.
Pot and Pozole
Serves 2, heartily
Ingredients:
1/2 pound tomatillos, husks removed, chopped
1 small onion, chopped
1 large poblano pepper, seeded and diced
3 cups chicken or turkey stock
1 garlic clove, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 1/4 cups canned hominy, drained and rinsed
1 cup turkey, shredded
2 teaspoons canna-butter
Tortilla chips
Cotija cheese
Directions:
1. In a blender, combine tomatillo, onion, poblano and blend for 30 seconds. Mixture can be a little chunky.
2. Add the garlic and salt, and blend till smooth.
3. Add the soup to a saucepan and gently simmer. Add the hominy, turkey and cannabutter. Taste for salt and pepper.
4. Garnish with chopped tortillas and maybe a little cotija cheese.
