Ensalada de la Gente--Salad of the People

Disclaimer:  No!  this is not salad made of people (re Soylent Green--an amazing movie!).

This is a variation of a recipe I created for a family Thanksgiving in 2002.  You can also add lettuce, tomatoes and avocado to serve.  (The dish doesn't store well with lettuce, tomato and avocado, so if you plan on eating it over several days, just add these later at serving.)

·   1 can black beans (drained and rinsed)
1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed.  I like it roasted on the cob.)
½ C chopped pepper (red, yellow, etc.)
½ a jalapeno chopped fine
½ red onion diced
1 C chopped cilantro
¼ C lime juice (from 2 limes or bottled)
S&P

   1-2 t Pico de Gallo spice

    3 T olive oil

    Combine all and let set for at least 15 min before serving.

Turkey Part Deux

Turkey Oola!

(Mexican turkey and dumplings--a  Thanksgiving leftover staple.  This is the slow cooker version of chilaquiles. )

For years, we hosted Thanksgiving at our home for relatives.  We would have from 5 to 30 guests for dinner.  The next day, we traditionally went to a movie (for years--Harry Potter). While at the movie, this dish would cook in the slow cooker. We’d come home to a steaming bowl of Turkey Oola!

The origins of Turkey Oola! are from my mother.  I’m not sure where she got it.  She either made it up or she and her girlfriends passed the recipe around.  Nevertheless, it is much anticipated.

This dish is the capstone to the T-Day experience.  The big bonus is that you really do not need a recipe—it is more a method.  In fact, you don’t even need a slow cooker.  You just need a variety of ingredients, some heat, and a covered casserole.

Basic ingredients:

4 flour tortillas 
3 T butter
2-4 C chicken broth 
2 C diced turkey (or chicken) 
1-2 C shredded cheddar cheese or pepper jack or other favorite melty cheese 
1/2 C diced green pepper
1 can Ro-Tel diced tomatoes and green chilies (10 oz can)
1/2 C diced green onions 
1/4 C diced red onions

Topping options:

diced cilantro

diced bacon

diced jalapeno

limes/lemons (to squeeze over the top)

avocados (sprinkled with chile powder if you like it hotter!)

shredded lettuce or cabbage (Napa or Savoy preferred)

Composition:

This is a layered dish. Divide up your ingredients into the number of layers you want (3-4 layers is optimum).

In a slow cooker:  spread a thin layer of butter on the bottom of the cassarole. Put one layer of torn flour tortillas, then turkey, cheese, Rotel and veggies.  Repeat this 2 or 3 times, ending with a topping of tortillas covered with cheese.  You can make as much or as little of this as you want.  If you want to make sure you get the dumplings, you need 2-3 layers of tortillas.  Once done, pour chicken broth over the casserole until you see the liquid beginning to appear at the sides, but not to cover.  

Cover and cook on medium for 3-5 hours. You will know it is done when it is bubbly and moist looking.  Let it rest for 10-15 minutes, as it is hot, hot, hot usually. 

Talk amongst yourselves about the latest Harry Potter movie while it cools off some.

Serve in bowls with some shredded lettuce or cabbage to top. Diced jalapeno, crispy bacon and some avocado would be a nice addition also with some lemon or lime squeezed over the top.

Hint--while this is good on the first day, it actually gets better the next day!

Enjoy!