It’s the Monday after Thanksgiving and Cyber Monday for you internet-savvy holiday shoppers. You’ve got two problems: You’ve got all this leftover turkey from last week, and you don’t have a lot of time to make supper tonight.

You know what? I’m with you. I’ve got at least 6 new posts in my head (one of which I actually started to write and never quite finished), and I’ve been baking cookies. And will continue to bake cookies for the foreseeable future.

The 12 Days of Cookies Project begins tomorrow (see that badge over there in the sidebar?), and that means that, beginning tomorrow, I’m going to be baking – and posting – a different cookie recipe from the 2008 Bon Appétit Holiday Cookie-a-Day collection, everyday from December 1st (yes, that’s tomorrow! can you believe it?!?) through December 12th, along with a bunch of other bloggers. At least I’m going to give it my best shot!

I’ve also got macarons (with feet!) due for Mac Tweets on December 10th, and a new bread for the Healthy Bread in Five Minutes a Day group due on December 15th. And oh, yeah. I’m expected to make regular appearances at my job, and get ready for Chanukah AND Christmas!

But no, you don’t care. You just want to know what to do with your leftover damn turkey. Well, you know what you’re getting? Reruns. Here are a few things from previous recipe posts to give you some ideas of what you can do with that turkey. And get your minds out of the gutter, thankyewverymuch!

The first suggestion that comes to mind is our favorite Chipotle Chicken Pizza. Simply substitute
1 1/2 – 2 cups of cooked, cut-up turkey for the chicken.

Give your leftovers an Indian flavor and try a modified version of American Chicken Curry Masala. Instead of the chicken, season approximately 3 cups of cooked turkey, saute for just a couple of minutes, and proceed with the recipe as indicated.

And here’s one that requires no modifications at all -Turkey Taco Salad!

Don’t forget – you can also slip some of that leftover turkey into your favorite pasta (try it with Roasted Garlic Spinach Pasta), or even in your favorite lasagna!

There! Are you happy now? Don’t forget to stop by tomorrow for the first installment of The 12 Days of Cookies!

I haven’t been grocery shopping since we got back from vacation, and the only protein on hand in my freezer was a package of boneless, skinless chicken breasts. Hmmph. But, do you know when it’s really fun to cook? When you stop thinking about that room as the kitchen, and start thinking of it as a playground.

It’s no secret that we love Indian food – so much so, that I like to infuse some Indian flavors into my everyday cooking from time to time, too. Don’t be afraid! Indian cuisine doesn’t have to be searingly hot, is generally very healthy, and it’s incredibly flavorful. It’s really easy to do, if you keep a few basic spice mixtures in the pantry and play.

This is a one-pan dish that’s done in under an hour and is both low-fat and big on flavor – without the heat many people associate with Indian food.

American Chicken Curry Masala

4 Tbs. olive oil
4 boneless, skinless chicken breasts
1 medium onion, cut in half and sliced crosswise into thin half circles
1 medium green bell pepper, sliced thinly
1 medium red bell pepper, sliced thinly
2 large cloves garlic, chopped fine
1 cup brown basmati rice
1 Tbs. Meat Curry Masala Powder (see Notes)
Salt to taste
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup baby carrots
1 quart (4 cups) chicken broth

Heat the oil in a large frying pan over medium-high heat, and lay in the chicken breasts, top side down. Brown for 5 minutes. While browning, sprinkle the raw side of each piece with a pinch of salt and half of the meat curry masala powder. Turn the chicken and cook for another 5 minutes.

Add the onions, garlic and bell peppers, stir, and saute until the onions and peppers soften, approximately 5-6 minutes, then the rice and remaining masala powder, and stir. Now add the broccoli, cauliflower, carrots, and chicken broth. Bring to a boil, cover and reduce heat to low. Simmer for 30 minutes.

Notes:

Meat Curry Masala Powder is a blend of Coriander, Cumin, Chili, Turmeric, Black Pepper, Cloves, Fenugreek Leaves, Salt, Nutmeg, Dry Ginger, Cardamom Seeds, Cinnamon, Bay Leaf, Ground Lentil, Fennel, Caraway, Mustard, Garlic Flakes, Onion Flakes, Mace, Green Cardamom, and Asafoetida. It is commercially available in any Indian/East Asian market or online.