We had about 24 oz leftover mashed potato and seasoned minced chicken from the torijaga (Japanese chicken and potato stew). We felt inspired to try this recipe: https://www.justonecookbook.com/baked-croquette/ Our modifications: first, we folded in about 1/2 cup frozen peas to the mashed potatoes. Second, instead of mixing the minced meat into the mashed potato, we… Continue reading Baked Japanese potato croquettes
Tag: leftovers
Beet greens and rice casserole
To make use of a bounty of fresh beet greens, we made this NYT recipe: https://cooking.nytimes.com/recipes/1014672-beet-greens-and-rice-gratin?smid=ck-recipe-iOS-share We used about 4 cups of beet stems (diced) and leaves (julienned), which we had thoroughly cleaned (several rinses of water) and dried. Our modifications: first, we did not blanch the beet greens separately. Second, we substituted 2 small… Continue reading Beet greens and rice casserole
Indian dal with beet greens
We had a few bunches of fresh beet greens leftover from making a beet (root) recipe for Thanksgiving. We decided to try this recipe: https://www.spiceupthecurry.com/beet-greens-dal/ For the moong dal, we used 1/2 cup split yellow peas. We found this recipe decent, but not outstanding. The beet greens involved multiple rinses of water to flush out… Continue reading Indian dal with beet greens
Chinese seaweed salad
I tried this recipe to repurpose kombu seaweed that we had simmered to flavor a vegetarian Korean soup base: https://omnivorescookbook.com/chinese-seaweed-salad/ Our modifications: for the hot chili oil, we used 1.5 Tbsp corn oil and 1/2 tsp Sichuan peppercorns (which we ground by hand). We garnished with part of a chopped Thai bird's eye chili. This… Continue reading Chinese seaweed salad
Mushroom barley soup with leftover steak
We had about 1/3 lb leftover flat iron steak. We made this recipe: https://www.tasteofhome.com/recipes/mushroom-barley-soup/ Our modifications: first, we increased the liquid to 7.5 cups beef stock (4 cups no-salt beef stock plus 3.5 cups Better Than Bouillon beef broth). Second, we added a bay leaf to the simmering period. Third, we found that the soup… Continue reading Mushroom barley soup with leftover steak
Simple fried rice with roasted cauliflower
We had 1.5 cups of leftover rice and a 1/2 head of cauliflower, so we loosely followed this recipe: https://redhousespice.com/egg-fried-rice/ Our modifications: first, we supplemented the rice with oven-roasted cauliflower (cut into 3/4" dice, tossed in 1 tsp canola, and roasted at 425 for 10 mins). We folded in the cauliflower as the same time… Continue reading Simple fried rice with roasted cauliflower
Ancient grains bowl with rotisserie chicken
We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with… Continue reading Ancient grains bowl with rotisserie chicken
Pumpkin spice coffee
We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the… Continue reading Pumpkin spice coffee
Chicken broth with orzo and beet greens
This was a good use of beet greens that we had leftover from a beet salad for a potluck. We loosely followed this recipe: https://myhalalkitchen.com/summer-greens-soup-orzo-wholesome-chicken-broth/ Our modifications: first, for the greens we used: beet stems and leaves from 3 bundles of beets (about 4 cups total); stem and florets from 1 small broccoli stem; and… Continue reading Chicken broth with orzo and beet greens
Simple quesadilla
We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the… Continue reading Simple quesadilla
Cooking Adventures 