Hi ya’ll! Hope you had a great Saturday! Today was BEAUTIFUL here in Durham, and I got a good
tan burn from spending the morning at PT Olympics. Which was a blast, I might add!
Tonight, Indian meets Mexican in this spicy chowdahhh. Originally, I was just going to post a boring note saying that we were just having leftovers from what was already in the fridge, but I’ve got such a good streak going with these new mash-up recipes, that I couldn’t slack now! Anyway, I was in the mood for something a bit heartier tonight, and I was thinking about what I could do to make something like a soup. But the other part of me wanted to use up some of the leftovers we already had. And I still had a scoopful of that Chickpea Lentil Power Salad leftover that was just taking up way too much space in the refrigerator.
The wheels in my head got to turning, and I settled on trying out a chowder with the chickpea lentil mixture, some frozen corn, a few extra spices, chopped carrots, and spinach. I added a bit of red wine vinegar, more lemon juice, some chicken broth, minced garlic, the rest of the parsley we had, and some white wine. Then i simmered it all for about 20 minutes on medium-low, adding a bit more water as the broth started to dwindle. Meanwhile, I sliced up a bit of smoked deli turkey slices (regular ol’ Oscar Meyer!) that should probably be on its way out by now, and sautéed them in an omelet pan with a drizzle of olive oil and pinch of cumin until they became a little tougher- sort of like turkey bacon!
I added in fresh spinach right at the end, stirring it into the chowder just before serving so that it would wilt a bit. I shredded up a little swiss cheese to put on top, stirred in the turkey, and added a dollop of plain yogurt. It was really good with some crushed blue corn tortilla chips, too!