Tag: leftovers

Shepherdess pie with lentils, mushrooms, and sweet potato topping

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We had mashed sweet potatoes leftover from Thanksgiving, and we decided to try this vegetarian shepherd’s pie recipe from The Kitchn:  http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683.  This recipe creatively uses steel-cut oats as part of the filling, which lends a meaty texture to the dish.  We made the following modifications:  first, instead of 1 lb cremini mushrooms, we used… Continue reading Shepherdess pie with lentils, mushrooms, and sweet potato topping

Roasted turkey matzoh ball soup

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We decided to use our leftover turkey to make one of our favorite soups.  We generally followed the recipe in my blog:  piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/.  However, we made a few adjustments:  first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin,… Continue reading Roasted turkey matzoh ball soup

Leftover steak and vegetable soup

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We used our leftover strip steak from the steakhouse for this hearty soup. Recipe here: http://m.allrecipes.com/recipe/214556/steak-soup/. We sauteed the onion in butter and oil, then added the seasoned flour and then the cooked steak pieces. We then added the parsley, marjoram, celery leaves, and bay leaf to the same pot, sautéed for a minute, then… Continue reading Leftover steak and vegetable soup

Polish stuffed cabbage leaves (galumpki)

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Recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/stuffed-cabbage-with-tomato-sauce-recipe-2011549.amp We used red cabbage instead of savoy, which required us to parboil the head of cabbage in order to loosen the tightly wrapped leaves. Before parboiling the cabbage head, we cut off the base and then use a melon baller and a small knife to remove the core from the head; this… Continue reading Polish stuffed cabbage leaves (galumpki)

Korean three-mushroom rice with minced pork topping

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We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make… Continue reading Korean three-mushroom rice with minced pork topping

Omelette with caponata

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I decided to try something with last night’s Italian caponata (that recipe is here: piglettedc.wordpress.com/2015/03/27/italian-caponata-in-a-wide-high-walled-and/).  Heat olive oil and butter in a skillet. Scramble eggs (I use half whole eggs, half egg whites) with some milk, then pour into skillet.  Cook on medium-low, pulling in sides and spreading liquidy egg to the edges.  When nearly… Continue reading Omelette with caponata

Roast beef and beet salad with horseradish dressing

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Roast beef and beet salad.  We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe.  Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover… Continue reading Roast beef and beet salad with horseradish dressing