Turkey Vatapa


By a show of hands, who ate too much on Thanksgiving?

ALL of you?

Yeah, that's what I thought.

I fixed: Butter-Herb Turkey, Tofurky Roast, Stuffing with Vegetarian Sausage, Smashed Potatoes with Roast-Garlic Gravy, Bourbon-Walnut Sweet Potato Mash, Tarragon Green Beans, Cheesemonger's Mac & Cheese, Cranberry Sauce, Pumpkin Pie, and Pecan Cheesecake Pie.

If you're like me, you went crazy with making this delicious food and a) ate too much, b) have continued to eat too much for the past 2 days, and c) have too much leftover turkey, despite loading your guests up with packed ziploc baggies. And if that's the case, you are probably rocking back and forth in your kitchen, holding your gut, and wishing for someone to fix your problems. Well, don't worry--I've got you covered.

Turkey Vatapa is a Brazilian soup that includes spicy jalapenos, coconut milk, peanuts, and, best of all, beer. That's right--beer. In soup. With coconut milk and peanuts! And leftover turkey! What's better? It's from those delightfully clever bastards at Cooking Light! I know, right? Sweet.

Turkey Vatapa
(from Cooking Light)
-1 teaspoon peanut oil
-1/2 cup finely chopped onion
-3 garlic cloves, minced
-1 tablespoon minced peeled fresh ginger
-1 jalapeño pepper, minced
-1 cup water
-1 (28-ounce) can no-salt-added diced tomatoes, undrained
-1 (12-ounce) can light beer
-1/4 cup unsalted, dry-roasted peanuts
-3 cups chopped skinned cooked turkey
-1/2 cup light coconut milk
-1/2 cup finely chopped fresh parsley
-1/2 cup finely chopped fresh cilantro
-1 tablespoon fresh lime juice
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-Cilantro sprigs (optional)

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

2. Place peanuts in a spice or coffee grinder (OR just chop really finely!); process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

-Serves 6
-Calories: 195, Fat: 6.4g, Carbs: 11.8g, Protein: 19.9g

Verdict: Totally delightful. This is just the thing I needed after three solid days of heavy, fatty foods. Husband loved it, too!


Peggy said...

We definitely got loaded up with leftover turkey after leaving my fiance's parents this year. Might have to whip up this soup because I can only deal with making so many sandwiches before they get tiresome =)

Dining Alone said...

I added your site to my links, thanks for sharing this great recipe.

Simply Life said...

looks like you found the perfect way to use those leftovers!

Unknown said...

This looks tasty, but I think Ben would kill me if I did anything with his turkey leftovers other than allow him to make sandwiches all week (bread, butter, turkey, salt, NOTHING ELSE!). Sigh.

Loveforfood said...

i am sure is going to be tasty. i have never tried that.. but sure looks good.

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