By Sarah Corbin
When Penzey's announced they were coming to Oak Park, I did a happy dance. (all those many years ago) I'm a fan. I've been a fan of the catalog for what feels like decades. I was a fan of the published cook book series One a few years back. I love to walk in the store and smell the new spice combo creations. I have my favorite blends I just can't live without.
The Maharajah Curry Powder is one blend that makes turkey leftovers taste like an entirely new dish. It's one of my all time favorites. My children who are probably too used to getting a meditterean blend of flavors from their mom Sarah Abboreno Corbin, they love it too.
If I'm lucky I double dip with a roasted vegetable leftover. But in my house we can always stand to roast some cauliflower (we love cauliflower - all of us).
Cube 1- 2 cups of turkey, Cube (cut) 1-2 cups of roasted veggies (butternut squash, cauliflower, broccoli).
Make 1-2 cups of some new kind of noodle. I love barley (loads) for this spice, but I may be the only one in my family that likes it. I keep trying to force barley on my them. They just aren't playing along YET. Of course you could skip the noodle step entirely, but this is the winning element for us. For my kids: noodles rule.
I use about 2-3 tsps of curry powder. (you can add more if you like).
I put the curry powder in a saute pan (frying pan) and warm it a bit. Then I add 2 TB of some kind of oil or butter: olive oil, coconut oil, salted butter and make a little sauce.
I warm the turkey and veggies in the frying pan (saute pan) with my curry sauce and then toss with the noodles.
Salt to taste.
The Maharajah Curry is a salt free blend. So if you are trying to cut back on salt and add a little more flavor back to your food, this might be a great option for anytime.
A small jar retails for just under $10. It has my vote as a worthy purchase to save our Black Friday from turkey taste boredom.