With Hanna knocking at our door and the ever present risk of losing power, I am trying to eat as much stuff out of the freezer and refrigerator as possible.
On Sunday, I made a pot of CSA Navy Beans (which were quite tasty!), but as always I had some left over. Tonight for supper, I put them to use.
I took about two cups of beans and mashed them with a fork in a bowl, added black pepper and red pepper flakes, then 1/2 cup of leftover rice. After mixing that, I began adding cornmeal until I had a thick paste. I formed patties out of this and fried them in the cast iron skillet. I used an oil/butter mix to fry them in.
They turned out very well, but I think the addition of an egg would have been good too. They held together for the most part, but add an egg, they will bind a little tighter for you.
I topped them with shredded cheese and served them to the OHGTT, who does not like beans at all. She was unaware of what was in them and thought they were potato cakes. Needless to say, she really like them and was shocked they were made mostly of beans.
A simple reuse of leftovers. You know how much I love it!
All the best
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Wednesday, September 3, 2008
Wednesday, August 27, 2008
2 meals from one cooking
This came about as an effort to cook one time and be able to eat it twice.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Sunday, August 24, 2008
Easy Bread Pudding
Anytime I think of bread pudding, I always see the stuff on buffets that is made from white bread and is always so soggy and gross.
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
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