Turkey Soup with Kale and Barly

Overview
A healthy soup to make with leftover turkey from thanksgiving. I used smoked turkey pieces which gives this soup a rich flavor.  You can add any green or vegetables you like. Kale and barly mixed with this soup is a unique combination.

Turkey Soup with Kale and Barly

Ingredients for Soup

Ingredients
Smoked turkey finely chopped - 1 cup
Kale finely chopped - 1 1/2 cup
Cherry tomatoes finely chopped - 1 cup
Quick cooking Barly - 1/4 cup
Red Onion 1 large finely chopped
Garlic - 2 cloves finely chopped
Chicken broth - 48 oz
Crushed red pepper - 1  - 2 teaspoon
Fresh ground black pepper - 1 - 2 teaspoon
Oil - 1 tablespoon
Salt to taste.

Steps
1. Cook the barly and keep aside. Do not overcook barley.
2. Heat oil in a heavy bottom pan and add the finely chopped garlic to it and saute few minutes and add the crushed red pepper flakes to this. Mix well and add finely chopped onions to this and saute till onions are soft.
3. Add tomatoes and a little salt and cover pan with lid and cook till tomatoes are soft. Add the finely chopped Kale and turkey to this along with broth.
4. Mix well and bring this mixture to boil. Add cooked barly and reduce flame and cook on slow heat for about 20 - 30 minutes so that all flavors mix together.
5. Turn off heat and add the freshly ground black pepper to this.

Serve hot with freshly ground black pepper

Idli Upma

Overview
A delicious way to use up left over idli's. The Urdu Dal and Channa Dal adds a nutty flavor to this upma. Add any vegetables you like to this to make it more nutritious. This is a very common breakfast dish in South India.

Idili Upma

Idili Upma Ingredients

Ingredients
Left over Idili - 8
Grated carrots - 1/2 cup
French cut green beans - 1/2 cup
Ginger inch piece - finely chopped
Green chillies finely chopped - 2 - 3
Curry leaves - 2 sprigs
One medium size onion finely chopped
Cilantro finely chopped 3 tablespoons
Mustard seeds 1 teaspoon
Urdu Dal - 1 tablespoon
Channa Dal - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Whole red chilly broken into pieces - 3 - 4
Oil 2 tablespoons
Salt to taste

Steps
1. Finely cube the left over idli's and keep aside.
2. Heat the oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves and broken red chilly pieces to it and saute few minutes. Add the urdu Dal and Channa Dal and fry til it turns light brown.
3. Add the finely chopped onions, green chilly and ginger to this and saute till the onions are soft. Add turmeric powder and the carrots and green beans to this and saute few minutes and then add 1/4 cup water and salt as needed.
4. When the water boils turn heat to low flame and cover lid and cook for about 2 minutes. Add the cubed idili pieces to this and mix well. Stir till all the liquid coats the idliy. Sprinkle the  finely chopped cilantro and serve hot.

Serve hot