Category Archives: Leftovers

The Consequences Of Taking A Day Off

One night last week, I worked late and DH surprised me by making stew for dinner.  When I arrived home to the comforting aroma of meat and roots simmering on the stove, I was oh so pleased and relieved that I wouldn’t have to stand over the stove after a long day.  The stew was delicious and I had a nice relaxing evening.  But, over the next few days, I discovered that DH had used all of many ingredients that I had been saving for other endeavors.  Two days later, I made chicken paprikash for the first time and halfway through, I realized that I didn’t have any chicken broth (though, I didn’t put two and two together for awhile) and I had to send him rushing out to the store for another can.

Since Thanksgiving, I had been planning to use my leftover turkey bones to make and freeze stock.  After eating all the yummy meat, I froze the bones and returned to them this past Sunday, only to discover that DH had also used all of my celery and rosemary.  I wasn’t ready to give up my plan so I did my  best to substitute the missing ingredients.  Here goes:

Ingredients

Leftover Poultry Bones (In this case, turkey)

Bell Pepper (subbed for celery)

Carrots

Herbs (I used tarragon, sage, and parsley, any mix is fine)

Fresh Garlic

Onion

Kosher Salt

Process

Roughly chop all the veggies and place in a large pot.  You can leave the herbs whole as you will be straining the finished stock before freezing it.

0011

Toss them in the pot with the veggies, drop in your bones and pour in a couple tablespoons of salt.

0031Fill the pot with water and allow it to come to a boil over high heat.  I used hot water but, I assume cold would be fine, it would just take a little longer to  boil.

0041Once it comes to a boil, reduce the heat to medium, cover and allow to simmer for 2-3 hours (the bones should be falling away from each other).  Go drink some wine and lounge on the sofa while you wait.

0051Place a colander over a large bowl and strain out the veggies, bones, and herbs.

006Carefully pour into ice cube trays (you can also put in an airtight container or ziploc bag if you don’t have any spare trays).

0071Pop the filled tray in the freezer and use at your convenience.

0081Note:  I used the first of my cubes last night, and the dish turned out fantastic!  ENJOY!

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Filed under Leftovers

Taking The Turkey Up A Notch

Okay, so, leftovers and me don’t really have a great history.  Once I’ve had something for dinner and then for lunch the next day, I get insanely bored and won’t touch the stuff again no matter how much I still have left.  By the way, I also hate wasting food so I usually force feed DH anything that might go to waste.  So I actually did pretty well with our Thanksgiving Part Two food.  As I mentioned, I ate a little on Thursday then we ate it for dinner on Friday and Saturday.  It was great, we both really enjoyed it, but there’s a lot of meat on an eight and half pound turkey breast and I still had plenty to work with tonight, but no way was I gonna make up a turkey sammy or serve it up with anything TG related.  Then I remembered a chicken fried rice recipe from Joelen’s Culinary Adventures that I made a couple months back.  And of course, anything that you can make with chicken, you can make with turkey.  As the day progressed so did my plans, and instead of sticking to Joelen’s recipe exactly, I altered it to use the veggies and spices that I had on hand.  To me that’s what recipe research is all about, using what you find to develop and round out your own ideas.  So that’s what I did and Dan actually said that we should buy more turkey just so that I could make this dish again!  Here it is:

Ingredients

Onions

Fresh Garlic

Celery (this was leftover from TG, too)

Carrots

Turkey (or any other meat, cooked and chopped)

Extra Virgin Olive Oil

Soy Sauce (I used reduced sodium)

Crushed Red Pepper Flakes

Ginger (ground or fresh)

Freshly Ground Black Pepper

Kosher Salt

Egg

White Rice (cooked)

Frozen Peas (you can really use whatever veggies you like though)

Process

Heat a couple tablespoons of olive oil in a skillet (remember it’s fried rice so don’t be too skimpy with this), you want your pan to get very hot.  While it heats up, chop all your veggies, I use the microplane for the garlic just because I prefer it very fine.  You can also chop your meat, now.

007Once the pan is hot enough (the oil should shimmer when you swirl the pot), add your veggies and sautee until onions are translucent.  I also season the veggies with salt and pepper (again, layering the flavor).

008Once the veggies are nicely sauteed, add the turkey to the pan and cook until heated through, slightly crispy and browned.

010Then you should push all the veggies and meat aside and scramble the egg into the pan.  You can either scramble the egg in a bowl and quickly stir it in or you can crack the egg into the pan and stir it in very quickly (I forgot to scramble it ahead thus, I discovered that the second option works just fine).  Once the egg starts to cook, you can incorporate it into everything else.

012Then you can add the rice to the pan.  You should be sure to crumble it up with your fingers instead of throwing in the whole block (according to Joelen, the latter will mess up the texture).  Now’s the time to add in more salt and pepper, ground ginger and pepper flakes to taste, and enough soy sauce to moisten and flavor the rice.

013Stir everything together until all the ingredients are thoroughly incorporated.

014Now you can add any other veggies that you would like, if they are frozen or cold, stir them in and cover the pan over medium low heat until they are warmed through.

016Serve with a healthy portion of duck sauce or spicy mustard and a light libation and ENJOY!

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Filed under Ethnic, Leftovers, Make Your Own Takeout, Sides, Uncategorized