Tag: Leftovers

Black Friday Breakfast Turkey Stack

Black Friday Breakfast Turkey Stack

This version includes the cheese sauce. Sure, we need just a little more gooey cheese the day after Thanksgiving. You know it!

Working ahead on Thanksgiving food is truly a happy, hearty, fulfilling, and filling part of my job as a food blogger. That activity usually includes coming up with something new to do with Thanksgiving leftovers. It’s a fun occupation that keeps me, and, of course my husband Dave and the babies (see below), right on top of our game this week.

Continue reading “Black Friday Breakfast Turkey Stack”
Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)

Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)

If food could laugh, this dish would be a really hearty chuckle!

Dave and I love to go out for breakfast. It’s not that we don’t like to cook breakfast at home; we do. In fact, I cook breakfast many mornings.

Continue reading “Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)”
20 Main Dish Salads to Continue Your Healthy January Adventure

20 Main Dish Salads to Continue Your Healthy January Adventure

{print recipe for Kalamata Egg Salad with Charred Red Peppers}

If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads.  Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.

Continue reading “20 Main Dish Salads to Continue Your Healthy January Adventure”

Chicken-Cauliflower Chowder

Chicken-Cauliflower Chowder

I know. Chicken-Corn Chowder — the salty-cheesy kind with bacon and lots of soft potatoes– is what you’re thinking. I love that, too, and can remember the very first time I ate it in the kitchen of Woodlawn Planation. But this is a tad different and works to do that sad? but stupendous thing folks sometimes find so difficult–

use up the leftovers.

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Easy Chicken-Black Bean Soup:  Dinner Done!

Easy Chicken-Black Bean Soup: Dinner Done!

I don’t make Chicken-Tortilla Soup; I don’t know why. People like it; my husband likes it. Well, I think I did once make it now that I’m thinking of it.  A favorite gloppy, flaccid and nondescript overly-seasoned offering in many inexpensive restaurants, I’ve never gotten my mind around it because you can’t tart up a poorly-made cheap soup with freshly made tortilla chips and a half-cup of Cheddar for gods’ sake. I know, I’m just being snarky and nit-picky. Squinting my eyes, pulling my mouth to one side, and making a nasty guttural noise here. So when I hit the pantry looking for something to round out a little “leftover” (an unfortunate adjective if there ever was one) rotisserie chicken for dinner, I made the soup you see above and immediately thought of it as:

Easy Chicken-Black Bean Soup.

Continue reading “Easy Chicken-Black Bean Soup: Dinner Done!”

Eggs on Risotto Cakes with Basil and Spinach or What to do with Leftover Risotto

Eggs on Risotto Cakes with Basil and Spinach or What to do with Leftover Risotto

IMG_2702A Twin-Cities friend who is a member of the church I served in Minneapolis…

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Miss you…Prospect Park United Methodist.

Continue reading “Eggs on Risotto Cakes with Basil and Spinach or What to do with Leftover Risotto”

Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night

Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night

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A scant cupful of sautéed or grilled vegetables from last night’s dinner-or even the night before’s.  Eggs. Fresh tomatoes and basil. Or not.  Maybe a little grating of cheese or a little chopped cheese that’s about to mold. Breakfast, lunch, or dinner is then served in under 5 minutes if you make your very own little vegetable frittata, which is just an Italian word for open-faced omelet. Have a little meat, too? Throw it in.  Freshly cooked vegetables are good 3-5 days in the refrigerator.  Cooked chicken, by the way, is ok for 3-4 days, too–as is cooked bacon.  Using up your leftovers will make you feel better about living a green life and will make your wallet happy, as well. Continue reading “Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night”

Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

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There are some nights when dinner just doesn’t want to get made. I’m tired or the fridge seems to hold not one good thing despite the fact that it’s full.  And that is occasionally because I’ve told myself I need to use up leftovers even though I’m sick of them after the holidays. Lord. Waste not… Continue reading “Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes”

So You Made my Salmon and Want to Know What to Do with Leftovers? Salmon Caprese-Kale Salad with Avocado Dressing or Aioli

So You Made my Salmon and Want to Know What to Do with Leftovers? Salmon Caprese-Kale Salad with Avocado Dressing or Aioli

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Space available in next two Thursday night classes: Make Pizza at Home/Stellar Salad (5/21) and Kids Cook! Dinner (5.28) classes. For sign up and more info, click on top right corner link:  CURRENT CLASSES. Additionally, I have the Pizza at Home/Stellar Salad open for 2 students only at my house on 5/27. $55./credit  $50 cash/check. Includes recipe booklet and wine with dinner!

If you made my Tinfoil Salmon with Buttered Thyme Tomatoes on Brown Rice, or any of my other salmon dishes, and have a piece of salmon leftover, here’s a beautiful way to stretch that salmon to 3 or 4 servings and eat healthy while you’re at it. If you’ve read the blog for any length of time, you’ll know I’m crazy for caprese variations.

When I shop for a few meals, I often try to just buy a few extra things that will build a big salad or a few burritos, a frittata, an omelet, or even sandwiches.  I typically buy and cook eIMG_7576xtra protein just because it’s a. nice to have around and b. I don’t always have time to cook a whole meal every day.  Occasionally I’ll throw that extra cooked protein portion in the freezer for emergencies. This time I had grabbed some fresh mozzarella (often marked down in my grocery), tomatoes, basil, and I already had asparagus and kale in the drawer for salad.  A ripe avocado blended with vinegar, raw egg yolk, some minced red onion, and a mixture of olive and canola oils gave me an avocado mayonnaise (or perhaps it’s an avocado-red onion aioli?) for a dressing.  Try this:

SALMON CAPRESE-KALE SALAD WITH AVOCADO DRESSING or AIOLI

3-4 smaller servings  or enough for 2 very hungry people

  • 2 teaspoons olive oil
  • 1 cup chopped asparagus
  • Kosher Salt and Fresh ground pepper
  • 1 cup leftover rice and tomatoes, optional
  • 3 cups finely chopped kale
  • 2 Lemons-1 cut in half for juicing, the other cut into wedges for garnish
  • 1 4-6 ounce cooked salmon fillet, skin removed, and sliced into about 1/2-inch pieces
  • 2 small tomatoes, sliced thinly
  • 1/3 – 1/2 pound fresh mozzarella, sliced
  • Fresh basil leaves
  • Avocado mayonnaise or aioli (my recipe below)

1.  In a small skillet over medium heat, cook the chopped asparagus in the oil seasoned with a pinch of salt and pepper.  About half-way through the cooking, add the leftover rice and tomatoes from the original meal if you have them; they’re optional.

2. Meanwhile, add kale in a ring 2-3 inches wide around the perimeter or edges of medium serving dish and squeeze half a lemon over the greens. Season with 1/4 teaspoon each salt and pepper.

3. Layer salmon slices, tomatoes, mozzarella, and basil leaves in a circle around the inside perimeter of the kale ring. Season with a little more salt and pepper over the salmon layer.

4. When asparagus is cooked and rice is hot, spoon into center beginning with rice  and topping with asparagus. If using only asparagus, fill the ring as best you can, perhaps squeezing the concentric rings a bit to close any gaps.  Squeeze a little more lemon juice over all.  Dress with avocado dressing/aioli. Garnish with lemon wedges.

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AVOCADO DRESSING OR AIOLI

In a food processor bowl fitted with metal blade, measure 2 tablespoons good-quality white wine vinegar, 2 room-temperature egg yolks, one peeled, seeded, and chopped avocado, a tablespoon or so of minced red onion, and a good pinch each kosher salt and fresh ground pepper.  Blend until very smooth. With machine running, slowly drizzle about 1/4 cup each olive and canola oils until the mixture is well-blended or emulsified.  Add a drop or two of hot sauce and stir.  Taste and adjust seasonings.  You might add a little lemon juice if you like.  Use immediately or store, tightly wrapped in fridge for up to one day.

NO FOOD PROCESSOR?  Follow this link for food blogger David Lebovitz’ post on making aioli by hand.  While you’re there, enjoy all of David’s beautiful and always entertaining recipes, photos, and stories from Paris and elsewhere.

COOK’S NOTE:  For Gluten-Free option, please check all purchased items labels for information on gluten.

{printable recipe}

♥♥♥

Sing a new song; make a new salad out of leftovers,

Alyce