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Leftover to Warm Your Heart (and Stomach) – Turkey Rice Soup

The weather keeps fluctuating around here from unseasonably warm to bitter cold and then back again. It’s amazing that we haven’t all come down with lots of colds yet this winter and the weather really does seem to affect the way I want to cook. On a nice day you feel like having something like ribs or burgers or some chicken and then on the cold days we want soups and stews. Luckily, I try to cook larger meals with the intent that we will get many meals out of the leftovers. Such is the case when I made some turkey recently and then made stock with the leftover carcass and we used the leftover meat to make some nice turkey rice soup. The rice adds a nice heartiness to the dish and you can use all your leftovers or frozen vegetables to help flavor the soup and make the cooking even easier than ever.

Turkey Rice Soup

2 tablespoons olive oil
1 onion, chopped
1 leek, white and light green parts halved lengthwise, sliced thin crosswise
2 celery ribs, chopped
1 pound cooked turkey meat, white and dark meat, chopped
6 cups turkey or chicken broth
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled, quartered lengthwise, and sliced ¼ inch thick
1/2 cup white rice
Salt and pepper
1 cup frozen peas
2 tablespoons minced fresh parsley

 Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat until shimmering. Add the onion leeks carrots and celery and cook until just beginning to brown, about 5 minutes. Add the turkey meat and heat the meat through until it is beginning to brown, about 1 to 2 minutes. Remove the contents from the Dutch oven to a separate bowl and set it aside.
Wipe out the now-empty Dutch oven with paper towels and heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Add the white rice and cook, stirring frequently, until the edges of the rice become translucent, about 2 minutes.Add the turkey mixture back to the Dutch oven and heat through for about 1 minute. Add the turkey or chicken broth and 1 teaspoon of salt and bring the mixture to a boil. Reduce the heat to medium-low add the thyme and bay leaves and simmer, covered, stirring occasionally, until the rice is tender, about 12 to 14 minutes. Stir in the frozen peas and cook until they are heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
You can just as easily do this with leftover chicken instead of turkey or even with a rotisserie chicken that you can pick up at the store to save you some effort. The great thing about using a rotisserie chicken is that you can then use that carcass to make your own stock and get the great flavor from that. It doesn’t even have to cook all day; you really only need to add some onion, celery and carrot with the carcass and a bay leaf and let it cook for about 30 minutes and you can have flavorful stock. Other leftover veggies will work in this soup as well if you want and I added some leftover green beans we had. Sauteing the rice briefly does make a difference here as it helps to keep the rice firm by firming the starches before you add the liquid so the rice will not bloat. it makes for a great quick dinner you can do any night of the week and get good flavor from your leftovers.
That’s all I have for today. Check back next time for another new recipe. There’s still lots of good stuff to come, including a lamb recipe, a quick turkey breast recipe, baked ziti, a couple of different wings to try, skillet pizza and more. until next time, enjoy the rest of your day and enjoy your meal!
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How to Reheat Leftovers, from Pizza to Pasta to Eggs – Bon Appétit

How to Reheat Leftovers, from Pizza to Pasta to Eggs – Bon Appétit.

We all end up with lots of leftovers in our refrigerator day after day and never seem to know how to re-heat them so people will want to eat them again. I am actually making leftovers tonight, so some of these tips from Bon Appetit about the best way to re-heat leftovers will really come in handy. Check it out!

 
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Posted by on January 16, 2014 in Cooking Tips, Cooking Websites, Dinner, Leftovers

 

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Ideas for Christmas Leftovers

Ideas for Christmas Leftovers.

It’s always good to have a few ideas available for Christmas day leftovers or any holiday leftovers really. While I didn’t cook dinner on Christmas myself, here are some good ideas from Williams-Sonoma about things you can do with a few different ingredients that you may have leftover from the holiday. Check it out!

 
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Posted by on December 26, 2012 in Cooking Websites, Holidays, Leftovers

 

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Face to (Open) Face With Leftovers

So I have some leftover turkey from a few nights ago and some leftover roast beef from the other night, so what to do with them? Well we decided a good option would be to make open-faced sandwiches for dinner tonight. We can use the turkey, use the roast beef, use the gravy, the stuffing and the mashed potatoes and get rid of all the leftovers in the fridge. There’s not much to these recipes so they are pretty easy to follow, but I think you could pretty much wing them if you wanted to.

Open-Faced Roast Beef Sandwiches

2 tablespoons butter

1/2 medium onion, sliced

3 tablespoons all-purpose flour

2 1/2 cups leftover au jus

2 teaspoons Worcestershire sauce

4 slices bread (your choice as to what you like best)

3 tablespoons Dijon mustard (optional)

1 tablespoon prepared horseradish (optional)

Leftover roast beef, sliced thin

Salt and pepper

Melt the 2 tablespoons of butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the au jus until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.

Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish, if using, on the toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef and then more gravy. Season with salt and pepper. Serve the sandwiches with the leftover mashed potatoes.

Some people like to melt some cheese over their sandwich; it’s not my thing, but hey, if you like it, go for it. put the cheese on top and place the sandwich under the broiler for a minute, and you’re all set.The open-faced turkey sandwiches are just as easy:

Open-Faced Turkey Sandwiches

Leftover turkey meat, sliced

Leftover turkey gravy (if you don’t have any, you can make this quick gravy recipe)

Leftover stuffing (I have some leftover Stove Top I’ll be using; you can always make Stove Top quickly, or use your own recipe for stuffing if you have one. I haven’t posted one, but I will soon 🙂 )

Slices of bread (again, use what you like)

Salt and pepper

Heat the gravy in a large skillet until bubbly (if the gravy is too thick for your liking, you can thin it out with some stock or water). Add pieces of sliced turkey to the gravy and heat through, about 1 minute. Re-heat the leftover stuffing in either a small saucepan or the microwave (I did it in the microwave for 1 minute). Toast the bread under the broiler, about 1 minute. Remove the toast from the oven, place on a plate, and cover the toast with gravy. Place some turkey slices on top of the gravy. Scoop some stuffing on top of the turkey slices; cover on top with some more gravy. Season with salt and pepper to taste.

With the sandwiches and the leftover mashed potatoes, you’re just about all set. If you have any leftover veggies (and we do, so I am using them) add them to the meal, or make some fresh veggies as a side dish, or make a small salad and you are all set. You’ll have used up the leftovers for the week, which is a beautiful thing.

I’m not sure what I am making for dinner tomorrow. I am heading over to Adams Farms in Newburgh to shop tomorrow, and to pick up a $50.00 gift card I won from them (it pays to follow places on Facebook and Twitter!), so I hope to find something there to make for dinner tomorrow night in the seafood department. Tune in tomorrow to see what I was able to get. Until then, enjoy your evening and enjoy your meal!


 
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Posted by on April 19, 2012 in Beef, Cooking, Dinner, Gravy, Leftovers, Potatoes, Poultry, Sandwiches, Turkey

 

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Lamb, Redux

Okay, so I have leftover lamb from dinner yesterday, leftover turnips and some mashed potatoes from a few days ago. This all adds up perfectly to make a Shepherd’s Pie. It will be quick, easy and a great way to use up the leftovers. You can make shepherd’s pie with ground beef instead of ground lamb if that suits your tastes better, but since I have the lamb anyway, and that is the traditional ingredient, than why not?

Shepherd’s Pie

3 cups lamb, cooked and diced

1 tablespoon butter

1 small yellow onion, finely chopped

2 carrots, finely chopped

3/4 cup frozen peas, thawed

1 cup beef broth

1 tablespoon chopped fresh thyme

2 cups  cooked and cooled mashed potatoes

2 cups cooked, pureed and cooled turnips

Take the 3 cups of lamb and run through a food processor until ground. Set aside. In a large saucepan or skillet over medium heat, melt the butter. Add the onions and carrots and cook, stirring often, until softened, about 5 minutes. Stir in the peas, ground lamb, broth and thyme and bring to a simmer. Cook, stirring occasionally, until heated through, about 7 to 10 minutes.

Preheat the oven to 400 degrees. Spoon the hot lamb mixture into a baking dish. Spread the turnips over the top of the mixture evenly, then spread the mashed potatoes evenly over the top of the turnips. Place the dish in the oven and cook until the potatoes start to brown and the edges of the pie begin to show some bubbles, about 7 minutes. Serve directly from the baking dish.

You can serve the pie with some nice, crusty bread, which I’ll  be doing since I forgot to serve the bread last night with dinner and have not heard the end of it from Michelle and Sean :). A quick meal, easy clean up and a good use of what is left over from previous meals.

Tomorrow’s meal will be from scratch and it’s going to be a good one. I’ll be making Chicken Marsala in the slow cooker tomorrow with some rice on the side. It’s the first time I’ll be making it in the slow cooker, so it will be interesting to see how it turns out. If you have any questions, comments or any input at all, feel free to leave a comment or message here. I hope everyone had a nice, long weekend and enjoy your meal tonight!

 
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Posted by on February 20, 2012 in Cooking, Dinner, Potatoes

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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