After Thanksgiving dinner

New menu ideas are always welcome and these recipes from Foodland Ontario fill the bill. They are tasty, seasonal and ideal for post-Thanksgiving when you may have turkey and other ingredients left lurking in the refrigerator from the big celebratory dinner.

Chicken or Turkey Tortilla Soup
Nippier days make soup a happy addition to the dinner menu, particularly if you are trying to use up leftover turkey or chicken. Any leftover soup is ideal to pack for lunches the next day.
2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 sweet red pepper, diced
1 seeded and minced jalapeno pepper
2 cloves garlic minced
1 tsp (5 mL) each, ground cumin, oregano and chili powder
3 plum tomatoes, peeled and chopped
6 cups (1.5 L) sodium-reduced chicken broth
2 cups (500 mL) diced or shredded cooked chicken or turkey
1 cup (250 mL) fresh or frozen corn kernels
2 tbsp (25 mL) fresh lime juice
Pinch granulated sugar
salt and pepper
2 tbsp (25 mL) chopped fresh coriander
corn chips
In a large saucepan, heat oil over medium heat; add onion  and cook until softened, about three minutes. Add red and jalapeno peppers; cook for five minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for two minutes, stirring often. Stir in tomatoes and broth; bring to boil; reduce heat, cover and simmer for 20 minutes. Just before serving, stir in lime juice, sugar and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.

Pumpkin Cranberry Muffins
If you have pumpkin purée left from making the traditional pumpkin pie, you may want to transform it into these tasty moist muffins, the perfect snack or portable breakfast.
1 3/4 cups (575 mL) all purpose flour
1/2 cup (125 mL) each, brown and granulated sugars
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each, nutmeg and ground cloves
1/2 tsp (2 mL) salt
1 cup (250 mL) pumpkin purée
1/2 cup (125 mL) water
1/2 cup (125 mL) vegetable oil
2 eggs
1/2 cup (125 mL) craisins (dried cranberries)
Preheat oven to 375˚F (190˚C). Line 12 muffin cups with muffin papers. Spray with baking spray. In large bowl, stir together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. In separate bowl, whisk together pumpkin purée, milk, vegetable oil, eggs and craisins. Combine liquid ingredients with dry ingredients until moistened. Spoon batter into prepared muffin pan; bake 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Potato and Corn Salad
Again, leftover potatoes take on a new look in this flavourful salad from Foodland Ontario. If you have leftover vegetables they could also be added to this creation either as a dinner or lunchtime salad.
3-4 cups (1 L) leftover potatoes, coarsely chopped
1 cup (250 mL)    cooked corn kernels or other leftover veg may be substituted
1 sweet red pepper diced
2 tbsp ((25 mL) fresh lime or lemon juice
1/2 cup (125 mL) light mayonnaise
1/3 cup (75 mL) light sour cream
1/4 cup (50 mL) chopped fresh coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) fresh black pepper
In large mixing bowl, combine cooked, chopped potatoes, corn and sweet red pepper. In separate bowl, stir together lime juice, vegetable oil, mayonnaise, sour cream, coriander, salt and pepper until well combined. Pour dressing over vegetables and gently combine until coated evenly. Cover and refrigerate until ready to serve. May be made several hours before serving.

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