Thanksgiving Aftermath

I'm still at home in Missouri and in the handful of days since Thanksgiving several things have happened:

• The Missouri Tigers beat KU (M-I-Z---Beat-K-U!) and are now ranked #1 in the AP and BCS polls after winning the Big 12 North Championship for their first conference title in 38 years. Next Saturday, they play Oklahoma in San Antonio for the Big 12 Championship. A win there puts them in the national championship game.


• I've finally gotten over forgetting to cook the brussels sprouts for Thanksgiving. (I was so annoyed at myself for that one!)


• I've eaten pie (One small slice each of pumpkin, pecan and buttermilk with a huge glob of Cool Whip) for breakfast every day since Thanksgiving. Yeah, I know it's not so healthy, but pumpkin is a vegetable...

• And I've made a burn-your-face-off Southwest turkey and corn soup with some of the Turkey day leftovers:

Southwestern Turkey and Corn Soup

1 onion diced
4 cloves garlic
2 Tbsp. vegetable oil
2 tsp. ground cumin
1 tsp. chili powder
1 cup cooked corn kernels (leftovers)
1 cup black beans (canned, rinsed)
2 cans (20 oz. total) Rotel or canned tomatoes with chilies (choose spiciness based on preference)
2 cups shredded turkey (leftover)
2 qts. chicken stock
salt to taste
juice from 1 lime
handful fresh cilantro (for garnish)
cotija or monterey jack cheese (crumbled for garnish)
tortilla chips (for garnish)

1. Chop the onion and garlic and saute in the vegetable oil with a pinch of salt until soft and fragrant. Stir in cumin and chili powder to coat and cook a couple minutes longer to toast spices.
2. Add corn, beans, tomatoes, turkey and chicken stock, and bring to a simmer for 10 minutes to allow flavors to blend. Adjust seasoning with salt and add the lime juice.
3. Serve and garnish with the cilantro, cheese and tortilla chips. I like to serve the chips on the side and add them as I eat so they don't get too soggy.