After a long Thanksgiving weekend away, I was ready to be home and eat something from my own kitchen. Tired, but hungry, and hearing the usual chorus of "What's for dinner tonight?" led me to the freezer. I found some leftover smoked BBQ pork that I had frozen in chicken broth. I've tried to save smoked BBQ in a Ziploc, but it doesn't freeze well-too dry. However, if the meat is frozen in a liquid, it obviously retains both its moisture and flavor. This recipe could work well with leftover turkey, too.
So, after some mixing and tasting, this is what I came up with for our dinner... My husband made some cornbread to accompany the soup. It was just the right addition to the meal!
And after the recipe, I've shared my solution for removing the pit from an avocado without sustaining a knife wound.
Post Thanksgiving Tex Mex Soup
1 1/2 qts of Chicken broth
1 can of black beans (drained)
1 can of corn
1 package of Turkey Kielbasa
2-3 cups of leftover meat (chicken, turkey, or pork BBQ)
1 1/2 cups V8 juice
1 can mild Rotel
2/3 can regular Rotel
1/2 tsp garlic powder
1 tsp chili powder
1/4 tsp or more of Cumin
pinch of oregano
Place chicken broth, cooked meat, and V8 juice in in a large dutch oven. Slice Kielbasa down the middle longways and then into quarter-inch slices. Add slices to the broth mixture bring to a gentle boil. Add spices and corn. Cook for 20 minutes. Add black beans. Cook another 10 minutes, taste and adjust spices according to desired level of heat. If too spicy, dilute it with another cup of chicken broth. Garnish with avocado and fresh cilantro.
Garnishes:
avocado
cilantro
crushed tortilla chips
shredded cheese
sour cream
How to choose (and safely cut) an avocado
If an avocado is solid green and hard, it will be ready in 2-3 days. If it is solid black, it is probably ready. A perfectly ripe avocado should be black (with maybe a tinge of green) and firm, but barely give when you squeeze it. If the skin mashes in and you feel an air pocket between the skin and avocado's flesh, it is past its moment of usefulness.
To cut it, hold it in one hand, and your knife in the other. Make a circle all the way around. Put the knife down, squeeze and gently pull apart. Cut the half without the pit in half. Here is what I discovered about the side with a pit. Place the pit against the palm of your hand, use the knife to cut through the skin on the outside of the avocado. Gently tug one side from the pit. It is now in fourths. Use your hands to remove the pit from the other side. Previously, every time I tried to remove the pit by whacking it with a knife (As seen on TV), I caused an injury. So instead of giving up avocados, I created a different removal method. Now I have happy fingers and a happy tummy. I hope you do, too!
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