Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

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Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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Tabouli

Great light fare for summertime menu

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Tabouli
Course Lunch
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Lunch
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In large mixing bowl, pour water over cracked wheat. Let mixture stand 20 minutes to allow wheat to become soft. Add the chopped herbs and vegetables to bowl and toss to mix. Combine oil, lime juice, salt, peppermolases, and pepper sauces in a bowl. Mix well. Add to wheat mixture, mix well. Chill and serve.
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Ham and Bean Soup

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Ham and Bean Soup
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Sort rinse and soak beans overnight. Place rinsed beans into large pot cover with water and add, celery, onion, bay leaves, cumin and garlic powder.
  2. Bring to a boil, then reduce heat and simmer. get ham bone.
  3. Add ham bone to pot, make sure water covers bean mixture. Return mixture to boil, and reduce heat to simmer. Add tamari and nutritional yeast. Cook, simmer for until beans are tender, (about 4 hours). Add additional salt and pepper to taste, and carrots cook 20 more minutes
  4. Serve and enjoy
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Vegan Black-eyed Peas

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Vegan Black-eyed Peas
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. if using dry beans, soak overnight in cold water, and drain. assemble all ingredients.
  2. Add onion, salt, bell pepper, celery, carrot garlic to pot with water. Bring to a boil and add peas and remaining ingredients, return to a boil and add enough water to cover peas by 1 inch.
  3. Cook until peas are completely tender about 1 1/2 hour. Add additional water if necessary.
  4. When tender add liquid smoke and cook 5 minutes more. Serve with rice.
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Pozole Rojo

This Pozole is made with hominy, just like the traditional version, just minus the pork.

Very delicious too.

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Pozole Rojo
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Pozole

Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor

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Pozole
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine pork, salt and water in medium pot. Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes. Remove from heat, let pork cool in liquid. Drain still warm liquid into bowl, and set meat aside.
  2. Put ancho chilies into cooking liquid,and soak for 20 minutes. put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
  3. In dutch oven over med-high, warm oil. Add onion and saute until golden 10 minutes. Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
  4. Stir in pork. Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
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Spicy Hummus

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Spicy Hummus
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Soak chickpeas overnight in a1 1/2 quart bowl. Drain and rinse chickpeas. Place in a large pot and fill with enough water to cover. Bring to a boil and simmer for 45 minutes.
  2. In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
  3. Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
  4. Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™. Pulse and blend until smooth. add more liquid if necessary. Put mixture in pint containers and refrigerate till firm.
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Cold Poached Salmon with Dill Sauce

Great for parties or a light lunch

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Cold Poached Salmon with Dill Sauce
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
    Salmon Poached in Lemoncello
  2. Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes. When salmon turns pink, remove it from the liquid and chill it.
    place salmon into pan
  3. Slice cucumbers very thin and place on salmon.
  4. While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
  5. Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.
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