Ideas and Recipes 2nd Time Around--Cooking for Two
Sept 30, 2016 15:55:34 GMT -5
mamma482 likes this
Post by nybirder on Sept 30, 2016 15:55:34 GMT -5
Ideas and Recipes 2nd Time Around
In view of the fact that those of us who cook for only one or two often have leftovers, we thought it would be prudent to start keeping track of the ideas and recipes that we have created using those leftovers
OCTOBER, 2012
1. Spinach Dip into a Pasta Sauce
2. Pot Pie or Casserole
NOVEMBER 2012
1. Veggie Flavored Rice
2. Fiesta Stuffed Pasta Shells
FEBRUARY 2012
1. Reheating Gen. Tso's Chicken
JULY 2012
1. Rice and Egg Drop Soup
MARCH, 2014
1. Freezing leftovers
2. Using up bagged greens
JANUARY 2016:
1. Party Leftovers
2nd Time=Spinach Dip--Beema
One way to use leftover spinach dip: This particular dip was made with Hellmann's mayo, sour cream, Knorr's vegetable recipe mix and a package of chopped frozen spinach. The next day, I added some half and half and a small bit of white cooking wine to make it saucier, added a few pieces of leftover shrimp, heated it and put the mixture over linquine - a real big winner. The shrimp is an optional item.... the sauce was good without it, but I had the shrimp and it was a way to use it up also. I think chicken would have been just as good.
2nd Time Around
Easy Pot Pie or Leftover Casserole-- NYBirder
I made a small casserole for myself this week that could probably be considered a chicken pot pie. I used a biscuit mix for a topping that requires just water, Southwestern Mills Country Biscuit Mix, but there's also one from Bisquick in a 6-serving bag called Bisquick Complete. If I were using regular Bisquick, I would substitute milk for water.
This makes enough topping for one serving in a 2 1/4-cup French white casserole. It's easily doubled for two by using a 1-quart casserole.
For the filling for my pot pie, I used 4 oz. of cooked chicken cut up, maybe 1/3-1/2 cup or so of leftover gravy, and a few tablespoons each of diced onion, celery, and carrots cooked until almost tender in the microwave. I sliced 5 fresh snow peas in half on the diagonal and added them to the filling just before topping and baking so they wouldn't be overcooked. You could easily add thawed or canned mixed vegetables instead.
Actually, your filling could be anything you like. Make a simple white sauce, add your meat and veggies, and go from there. Or use canned gravy. Or part of a can of condensed cream soup left over from another recipe. The important thing is to make sure the filling is very hot when you put on the topping.
I haven't tried it yet, but think this would also be very good made with the Bisquick Complete Cheese and Garlic mix--maybe with a filling made with white sauce, ham and veggies? You could use up almost any leftover meat, poultry, or just veggies this way.
Easy Pot Pie or Leftover Casserole for One
1 serving of creamed chicken, meat in gravy, or other pot-pie type filling
3/8 cup of a complete biscuit mix requiring only water (or regular Bisquick)
1/4 cup water (or milk if using Bisquick)
Heat oven or toaster oven to 400F.
Heat casserole filling until very hot, either on top of stove or in microwave in a casserole dish.
While the mixture heats prepare the topping by mixing 3/8 cup of biscuit mix and 1/4 cup of water (or milk if using Bisquick). The dough will be very soft, pretty much a batter.
Turn the boiling casserole filling into a well-oiled small casserole if it was heated on the stove. Spread the biscuit dough on top of the hot mixture.
Bake at 400° for about 20 minutes, or until the biscuit topping is golden brown on top.
2nd Time Around Easy Pot Pie or Leftover Casserole
chocolatevanilla
Individual Chicken Pot Pie
1/2 cup frozen mixed vegetables
2/3 c cooked chicken
1/2 cup low-fat condensed cream of chicken soup
2 T chicken broth
1 unbaked, refrigerated buttermilk biscuit
Cook frozen vegetables first, according to package directions.
In a 2-cup casserole combine the chicken, vegetables, soup and broth. Flatten biscuit dough to the diameter of casserole and set over filling; press edges to casserole rim to seal. Bake at 350 in toaster oven until golden, about 10 minutes or more.
I usually make 5 at a time and freeze some. I put one in the refrigerator the night before & microwave it at work.
2nd Time Around Veggie Flavored Rice--Beema
The last time we had Chinese takeout, we ended up with enough white rice leftover for another meal for the two of us (about two cups). I also had about 1/3 cup leftover egg-drop soup. This is what I did:
Added the egg drop soup to the white rice, reheated in the microwave; set aside.
Cooked 1/2 cup Orzo in 2 cups of water, per package directions. To that same cooking water, I added a package of Knorr's Spring Vegetable recipe mix; drained most of the water off, added the rice to the pan. Stirred and heated just a minute or so, until water was absorbed and mixture was heated through. Delicious.
2nd time around Fiesta stuffed pasta shells
tastycook1
This arrived in my email this morning and altho the quantities involved are for a larger number of people, I think it would easily adapt to whatever odds and ends were in the fridge and pantry to use up.
www.kraftcanada.com/en/recipes/fiesta-stuffed-pasta-shells-138156.aspx?cm_mmc=eml-_-rbecaen-_-20121107-_-2044&cm_lm=861365721D688D9665410001EAAC8512
Beema Re: #2nd time around# Fiesta stuffed pasta shells
The concept is great for leftovers. I can see putting leftover chili in the shells, or use leftover taco meat, cooked sausage, and even a meatless red beans concoction. I can hardly wait to have something leftover to try this....
2nd time around: reheating Gen. Tso's chicken#--Beema
After being in the fridge for a day, the sauce with the leftover Gen. Tso's take out chicken had become a bit too thick, so I added a few tablespoons coffee and an equal amount of apple juice, mixed all together, and then reheated in the microwave - the sauce was perfect.
2nd Time Around: Rice & Egg Drop Soup--Beema
We had Chinese for dinner last night, and as usual, we had lots of leftovers. There was about 1/3 of the pint of egg drop soup left, and about 3/4 of a pint of white rice. I put the two into one container and put in the fridge overnight. By this morning, the rice has absorbed all the liquids of the soup... Then I used one half of a package of frozen chopped spinach, thawed in the microwave, added the rice and soup mixture to the rice in a small casserole dish, added a bit of fresh grated Parm and a bit of garlic powder and black pepper, heated it all in the microwave... wonderful !! A very nice rice medley with a really good flavor. Served this with some sliced chicken breasts (Tyson's Grilled and Ready). A very quick dinner, and just right for two.... actually stretched for three.
Freezing leftovers-- Barbiemcmanusworm
I have not really scaled down my meals from when the kids were at home. I make the same portion, put 1-portion in a container for my husbands lunch the next day, put another portion in a one person container for the freezer to give to my father in law once a month, put another portion in the freezer to have on hand like a TV dinner when I don't feel like cooking. I purchase the Rubbermaid red or blue compartment containers for this and they work great. I try to use all freezer meals within 6-weeks of cooking.
Beema Re: Freezing leftovers
Good tip, Barbie... one thing I might add to your idea: put a layer of plastic wrap on the top of the foods you are freezing, and this will prevent ice crystals from forming on the food.
Using Up Bagged Greens--NYBirder
If you cook for one or two, bagged greens are the best thing since sliced bread. It's possible to have interesting salads without buying a large amount of miscellaneous produce that's too much to use up before it's beyond its prime. Even with these pre-sorted selections, I sometimes have part of a bag left over that's a little too wilted for a salad. Even wilted, they can be used up.
I have found that they can make interesting cooked greens. The stronger greens, like arugula, are good but many people don't realize that even romaine lettuce can be interesting if cooked. I put a little oil, butter, or even bacon fat in a pan, saute some sliced onion and perhaps some sliced garlic, add the greens and cook them just until wilted. They make a nice warm side or they can be tossed with some cooked pasta with a little pasta water to loosen them or even a bit of spaghetti sauce.
I also like to make a quick light soup by bringing some broth to a boil and tossing in greens. I cook them just until wilted and sprinkle with some grated Parmesan or Romano.
I received this link in my email this morning. It has some really good suggestions for using bagged greens in creative ways: www.sparkpeople.com/resource/slideshow.asp?show=156
Beema Re: Using Up Bagged Greens
Birdy, this Is exactly what I have done so many times.. We love the bagged greens but sometimes they get to the point where the look little too ripe around the edges.. Just the other day, I dumped the remainder of a bag of stir fry veggies into the stove's broiler pan, along with some sliced smoked sausages, drizzled a bit of Greek salad dressing on top, put it under the broiler for a few minutes, stirred it up a little and then served it over some hot rice.
And, I even freeze small baggies of greens for use in soups and stews, and chopped up to add to a pasta sauce. No dib or dab will ever get tossed out in my house... :O) My stubborn Irish grandmother was the one who taught me to use every last crumb (unless it has grown legs or turned furry green).
Beema Re: Using Up Bagged Greens
Something that I have not done in a long time, but should remember to do and that is make veggie broth from the wilted remnants from the bag of greens an the veggie drawer In the fridge. I used beer instead of water, and dumped everything, from the bottom of a stalk of celery to wilted lettuce leaves, event the rinds from cucumber and let the whole mess just simmer for hours.. add just a little flavor, not too much, because you don't know use you will have for this broth. After three hours or so, drain the liquid from the solids, allow to cool, and then freeze in plastic water bottles. One bottle is usually enough for one soup for two. You can use it as a base for any number of soups ... try it.
NYBirder Re: Using Up Bagged Greens
That veggie drawer is a goldmine of opportunities. If I have celery that has wilted so much that it's unappealing, I made cream of celery soup. Just saute the sliced celery in butter with some onion until tender, sprinkle in some flour, saute for a minute or so to cook the flour, then add chicken broth and/or milk, and simmer until it's thickened. Season to taste and you have a nice soup. You could do this with carrots, mushrooms, or anything else that strikes your fancy. You can leave it chunky or whiz it with a blender--whatever.
I also find the pre-shredded coleslaw mix to be very handy. You can add odds and ends of it to soup or other recipes.
Here's a quick supper I make with it for myself. Dice up a bacon slice and brown it in a small skillet. Remove the bacon bits. Using the bacon drippings and a little oil if necessary, brown some sliced sausage--I like kielbasa--and remove. Then add some onion and coleslaw mix (more than you think you need because it cooks down.) Over medium heat, brown the vegetables a bit, adding a tiny bit of water if necessary, and cook until done to your liking. Add back the sausage and bacon bits and serve. Serve with a thick slice of Jewish rye with butter and supper is ready.
I've also done this without the sausage, using thick-sliced corned beef that isn't browned but added onto the top of the cabbage to warm up as it is cooking. The cabbage with just the bacon is very good as a side dish, too. The amount of bacon drippings and/or butter or oil that you use is up to your diet and conscience. It doesn't take a lot to flavor the dish if you use a non-stick skillet.
Lvarner Re: Using Up Bagged Greens
I also like to use bagged greens as add-ins to pasta dishes. They really add great a great color contrast, as well as some added nutrition and flavor. I have a chicken pasta dish that tastes great but only looks so-so per the actual recipe, but when I added in some of my leftover bagged salad greens it really made the dish look pretty and special.
Misscoffeepot Re: Using Up Bagged Greens
I'm a big "waste not want not" so veggies show up in all sorts of ways here. Right now I am trying to find ways to use up a boat load of Swiss Chard from my garden- I have sauted, boiled, steamed... I wonder if it freeze well if it is blanched
Annrms Re: Using Up Bagged Greens
Here's what Marian Morash the author of The Victory Garden Cookbook says about freezing Swiss chard...I did it and stored the cooked leaves in ziplock bags. It was fine. I used it in rice, pasta sauce, ricotta pie, soup, meatloaf, stuffing for mushrooms, colecannon, etc.
Page 303..."You can freeze chard leaves. However, remove all the ribs from the leaves or they will discolor. Blanch leaves for 2 minutes in boiling water, then immediately plunge into ice water for 2 minutes. Drain and package in freezer bags."
She says you can cook chard ribs like you would asparagus...haven't tried that, but I will.
I recently posted a Sweet Potato "Kalecannon" that I know you could sub in chard. (Recipe is at bottom of this page.)
Party leftovers--Beema
This is high on my list at the moment, just coming off a "make your own taco" party, and in addition to the leftovers from the taco ingredients, there are some from appetizers as well... So, what do we do with party leftovers?
I will definitely make at least one taco salad, using the lettuce, onions, black olives, the flavored ground beef, the cheddar cheese, and sour cream.. .and will likely freeze whatever ground beef left in one serving portions for use in pasta recipes or even a taco soup.
But, I still have far too much lettuce left over for me to use before it dies. I can't imagine freezing lettuce would work, and I have used cabbage in soups but never lettuce. Any ideas on that? Or is it just one thing that is not worth worrying about?
One of the appetizers left over is a baked jalepeno popper dip.. really good, by the way. I'm thinking maybe with an added bit of half & half it could become a sauce for pastas.
What ideas do you have for other party leftovers? Or, turning that around, what leftovers have you used to used to make a party appetizer? In that category, I had some tuna salad one time that I added some cream cheese to which made a really good spread for crackers.
Trailmoms Re: Party leftovers
How about stuffing large cooked pasta shells with the taco salad and freezing them. They freeze well. Then pulling them and baking them with a bit of extra cheese on top of them. I wonder how it would be to stuff some tomatoes with the taco salad.
Use the lettuce either as a bed and add the taco salad on top, or if the leafs are big enough, use them as a wrap for the taco salad...we use lettuce for a lot of different wraps....just about anything that can be made into a sandwich can be wrapped in lettuce or put on a bed of lettuce. I bet Eric could help with them!!! Lettuce, sometimes, just isn't worth worrying about. We, of course, like just a good old salad.
I would love the recipe for the baked jalepeno popper dip, please? How about enough half & half and equal milk and a bit of cooked chicken to make a soup....maybe add a bit of corn to it and some chips on top. This sounds really good to me!!
Retteacher Re: Party leftovers
Can't help with hot (peppers) food, but lettuce? Salads, salads, salads! I love a good old-fashioned combination/tossed salad with lots of lettuce, radishes, carrots, celery, onion, cauliflower. Then you can go more exotic with lettuce, a little sliced red cabbage, carrots, craisins. You always seem to have a lot of vegetables on hand, so I would go salad crazy.
Trailmom's suggestion of wraps is excellent. As she said, any sandwich filling will make a good lettuce wrap.
I'd do a good Google search and see what there is out there as far as uses for lettuce. You never know what you might find on the internet! LOL
Beema Re: Party leftovers
Yeah, Guys,..I love salads, too, and I like to put lettuce in almost any sandwich. The lettuce of which I speak has been chopped, ready for the taco shell, and my experience is that once off the core and cut up, it doesn't last as long... and, of course, cannot be made into a wrap. Now, I can make a wrap with the leftover tortillas, with a nice salad inside... hmmm.
NYBirder Re: Party leftovers
When I have salad greens left that I can't eat up in time, I have sauteed them just until slightly wilted with oil and garlic for a hot green. Of course, I'm not talking about iceberg lettuce here but something a little more sturdy and green. Sauteed greens in the Italian style are popular here. You could add a few bread crumbs and some grated Romano cheese to bulk them up. See the “Utica Greens” recipe I posted for some ideas.
Around here, these cooked greens are used as a side with eggs for breakfast (sometimes even scrambled in), as a bed under a cooked piece of chicken, fish, or meat, etc., even in sandwiches and subs. The recipe uses escarole (which comes out tasting very different than a salad green) but other sturdy greens will work. I wouldn't, however, use spinach. It wilts down too much.
I also use leftover salad greens in soups--many of them seem to cook up OK if they aren't too delicate. For example, I have used romaine in Italian wedding soup instead of escarole.
wilderness_NY_Z4 Re: Party leftovers
Beema, we make a number of different kinds of warps at the restaurant with tortilla and used chopped lettuce in them. One I really like is buffalo chicken.
Posynut_NY_zone4 Re: Party leftovers
I enjoy lettuce leaf on sandwiches for lunch. I like it with tunafish or chicken salad or egg salad, roast beef or ham. Something about it that it just adds something to a sandwich. Of course, I like tossed salad, too, with head lettuce or leaf lettuce. I never buy the bagged lettuce; it just doesn't hold up if not used right away.
I have some cabbage in fridge to use, so may make cabbage salad with part of it. Also, I like the canned red cabbage to heat up and doctor up for a veggie with a meal. Nobody but me here eats it, though.
Thegeema Re: Party leftovers
Wilted, wilted, wilted lettuce. I could eat my weight in wilted lettuce with radishes and onion!! and a little cider vinegar on it after wilted. Do you all get the idea that I like wilted lettuce!!
Retteacher Re: Party leftovers
I'm with you, Geema. I'd make up some hot bacon dressing to pour over that chopped lettuce, and it would be gone in no time!
SOUP FROM LEFTOVER TACO MAKINGS--Beema Re: Party leftovers
2 cups chopped tomatoes
1/2 cup chopped onions
1 1/2 cup cooked ground beef with taco seasoning
1/2 stalk celery, thinly sliced
1/2 cup chopped white mushrooms
1 medium red potato, diced
Enough vegetable soup stock to cover
1/2 cup V8 Hot 7 Spicy tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon allspice
black pepper to taste
Combine all the ingredients in a medium sized stock pot, bring to a boil, reduce to a simmer, cover and cook for 2 hours, stirring from time to time. If a thicker soup is desired add 1/4 cup instant potato flakes. Serve with some of the leftover shredded Cheddar sprinkled on top.
SWEET POTATO KALECANNON
annmrs
I have tried substituting sweet potatoes in recipes using white potatoes. I created this dish to serve with some English "bangers" and mash. Family enjoyed it.
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES: 4 servings
Ingredients
2 large orange or yellow sweet potatoes
1 bunch Tuscan kale, stemmed and chopped
1 leek, sliced and rinsed well
¼ cup chopped pancetta
2 tablespoons water
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Smart Balance margarine, to taste (optional)
Directions
1. Wrap the potatoes in foil and bake at 400° until soft. While potatoes are baking, prepare the kale and leek. In a large skillet, fry the pancetta until crispy. Remove to a plate, keep drippings in pan. Add leek and sauté until soft. Add kale and water (don’t add water, if kale has water clinging to it). Cover the skillet and steam kale until tender.
2. When potatoes are cool enough to handle, scoop out pulp into a bowl. Mash. Add leeks, pancetta, kale, and seasonings. Add margarine, if using. Stir mixture to mix. Place in a microwave safe bowl and microwave until warm for serving.
Yield: serves 4
In view of the fact that those of us who cook for only one or two often have leftovers, we thought it would be prudent to start keeping track of the ideas and recipes that we have created using those leftovers
OCTOBER, 2012
1. Spinach Dip into a Pasta Sauce
2. Pot Pie or Casserole
NOVEMBER 2012
1. Veggie Flavored Rice
2. Fiesta Stuffed Pasta Shells
FEBRUARY 2012
1. Reheating Gen. Tso's Chicken
JULY 2012
1. Rice and Egg Drop Soup
MARCH, 2014
1. Freezing leftovers
2. Using up bagged greens
JANUARY 2016:
1. Party Leftovers
2nd Time=Spinach Dip--Beema
One way to use leftover spinach dip: This particular dip was made with Hellmann's mayo, sour cream, Knorr's vegetable recipe mix and a package of chopped frozen spinach. The next day, I added some half and half and a small bit of white cooking wine to make it saucier, added a few pieces of leftover shrimp, heated it and put the mixture over linquine - a real big winner. The shrimp is an optional item.... the sauce was good without it, but I had the shrimp and it was a way to use it up also. I think chicken would have been just as good.
2nd Time Around
Easy Pot Pie or Leftover Casserole-- NYBirder
I made a small casserole for myself this week that could probably be considered a chicken pot pie. I used a biscuit mix for a topping that requires just water, Southwestern Mills Country Biscuit Mix, but there's also one from Bisquick in a 6-serving bag called Bisquick Complete. If I were using regular Bisquick, I would substitute milk for water.
This makes enough topping for one serving in a 2 1/4-cup French white casserole. It's easily doubled for two by using a 1-quart casserole.
For the filling for my pot pie, I used 4 oz. of cooked chicken cut up, maybe 1/3-1/2 cup or so of leftover gravy, and a few tablespoons each of diced onion, celery, and carrots cooked until almost tender in the microwave. I sliced 5 fresh snow peas in half on the diagonal and added them to the filling just before topping and baking so they wouldn't be overcooked. You could easily add thawed or canned mixed vegetables instead.
Actually, your filling could be anything you like. Make a simple white sauce, add your meat and veggies, and go from there. Or use canned gravy. Or part of a can of condensed cream soup left over from another recipe. The important thing is to make sure the filling is very hot when you put on the topping.
I haven't tried it yet, but think this would also be very good made with the Bisquick Complete Cheese and Garlic mix--maybe with a filling made with white sauce, ham and veggies? You could use up almost any leftover meat, poultry, or just veggies this way.
Easy Pot Pie or Leftover Casserole for One
1 serving of creamed chicken, meat in gravy, or other pot-pie type filling
3/8 cup of a complete biscuit mix requiring only water (or regular Bisquick)
1/4 cup water (or milk if using Bisquick)
Heat oven or toaster oven to 400F.
Heat casserole filling until very hot, either on top of stove or in microwave in a casserole dish.
While the mixture heats prepare the topping by mixing 3/8 cup of biscuit mix and 1/4 cup of water (or milk if using Bisquick). The dough will be very soft, pretty much a batter.
Turn the boiling casserole filling into a well-oiled small casserole if it was heated on the stove. Spread the biscuit dough on top of the hot mixture.
Bake at 400° for about 20 minutes, or until the biscuit topping is golden brown on top.
2nd Time Around Easy Pot Pie or Leftover Casserole
chocolatevanilla
Individual Chicken Pot Pie
1/2 cup frozen mixed vegetables
2/3 c cooked chicken
1/2 cup low-fat condensed cream of chicken soup
2 T chicken broth
1 unbaked, refrigerated buttermilk biscuit
Cook frozen vegetables first, according to package directions.
In a 2-cup casserole combine the chicken, vegetables, soup and broth. Flatten biscuit dough to the diameter of casserole and set over filling; press edges to casserole rim to seal. Bake at 350 in toaster oven until golden, about 10 minutes or more.
I usually make 5 at a time and freeze some. I put one in the refrigerator the night before & microwave it at work.
2nd Time Around Veggie Flavored Rice--Beema
The last time we had Chinese takeout, we ended up with enough white rice leftover for another meal for the two of us (about two cups). I also had about 1/3 cup leftover egg-drop soup. This is what I did:
Added the egg drop soup to the white rice, reheated in the microwave; set aside.
Cooked 1/2 cup Orzo in 2 cups of water, per package directions. To that same cooking water, I added a package of Knorr's Spring Vegetable recipe mix; drained most of the water off, added the rice to the pan. Stirred and heated just a minute or so, until water was absorbed and mixture was heated through. Delicious.
2nd time around Fiesta stuffed pasta shells
tastycook1
This arrived in my email this morning and altho the quantities involved are for a larger number of people, I think it would easily adapt to whatever odds and ends were in the fridge and pantry to use up.
www.kraftcanada.com/en/recipes/fiesta-stuffed-pasta-shells-138156.aspx?cm_mmc=eml-_-rbecaen-_-20121107-_-2044&cm_lm=861365721D688D9665410001EAAC8512
Beema Re: #2nd time around# Fiesta stuffed pasta shells
The concept is great for leftovers. I can see putting leftover chili in the shells, or use leftover taco meat, cooked sausage, and even a meatless red beans concoction. I can hardly wait to have something leftover to try this....
2nd time around: reheating Gen. Tso's chicken#--Beema
After being in the fridge for a day, the sauce with the leftover Gen. Tso's take out chicken had become a bit too thick, so I added a few tablespoons coffee and an equal amount of apple juice, mixed all together, and then reheated in the microwave - the sauce was perfect.
2nd Time Around: Rice & Egg Drop Soup--Beema
We had Chinese for dinner last night, and as usual, we had lots of leftovers. There was about 1/3 of the pint of egg drop soup left, and about 3/4 of a pint of white rice. I put the two into one container and put in the fridge overnight. By this morning, the rice has absorbed all the liquids of the soup... Then I used one half of a package of frozen chopped spinach, thawed in the microwave, added the rice and soup mixture to the rice in a small casserole dish, added a bit of fresh grated Parm and a bit of garlic powder and black pepper, heated it all in the microwave... wonderful !! A very nice rice medley with a really good flavor. Served this with some sliced chicken breasts (Tyson's Grilled and Ready). A very quick dinner, and just right for two.... actually stretched for three.
Freezing leftovers-- Barbiemcmanusworm
I have not really scaled down my meals from when the kids were at home. I make the same portion, put 1-portion in a container for my husbands lunch the next day, put another portion in a one person container for the freezer to give to my father in law once a month, put another portion in the freezer to have on hand like a TV dinner when I don't feel like cooking. I purchase the Rubbermaid red or blue compartment containers for this and they work great. I try to use all freezer meals within 6-weeks of cooking.
Beema Re: Freezing leftovers
Good tip, Barbie... one thing I might add to your idea: put a layer of plastic wrap on the top of the foods you are freezing, and this will prevent ice crystals from forming on the food.
Using Up Bagged Greens--NYBirder
If you cook for one or two, bagged greens are the best thing since sliced bread. It's possible to have interesting salads without buying a large amount of miscellaneous produce that's too much to use up before it's beyond its prime. Even with these pre-sorted selections, I sometimes have part of a bag left over that's a little too wilted for a salad. Even wilted, they can be used up.
I have found that they can make interesting cooked greens. The stronger greens, like arugula, are good but many people don't realize that even romaine lettuce can be interesting if cooked. I put a little oil, butter, or even bacon fat in a pan, saute some sliced onion and perhaps some sliced garlic, add the greens and cook them just until wilted. They make a nice warm side or they can be tossed with some cooked pasta with a little pasta water to loosen them or even a bit of spaghetti sauce.
I also like to make a quick light soup by bringing some broth to a boil and tossing in greens. I cook them just until wilted and sprinkle with some grated Parmesan or Romano.
I received this link in my email this morning. It has some really good suggestions for using bagged greens in creative ways: www.sparkpeople.com/resource/slideshow.asp?show=156
Beema Re: Using Up Bagged Greens
Birdy, this Is exactly what I have done so many times.. We love the bagged greens but sometimes they get to the point where the look little too ripe around the edges.. Just the other day, I dumped the remainder of a bag of stir fry veggies into the stove's broiler pan, along with some sliced smoked sausages, drizzled a bit of Greek salad dressing on top, put it under the broiler for a few minutes, stirred it up a little and then served it over some hot rice.
And, I even freeze small baggies of greens for use in soups and stews, and chopped up to add to a pasta sauce. No dib or dab will ever get tossed out in my house... :O) My stubborn Irish grandmother was the one who taught me to use every last crumb (unless it has grown legs or turned furry green).
Beema Re: Using Up Bagged Greens
Something that I have not done in a long time, but should remember to do and that is make veggie broth from the wilted remnants from the bag of greens an the veggie drawer In the fridge. I used beer instead of water, and dumped everything, from the bottom of a stalk of celery to wilted lettuce leaves, event the rinds from cucumber and let the whole mess just simmer for hours.. add just a little flavor, not too much, because you don't know use you will have for this broth. After three hours or so, drain the liquid from the solids, allow to cool, and then freeze in plastic water bottles. One bottle is usually enough for one soup for two. You can use it as a base for any number of soups ... try it.
NYBirder Re: Using Up Bagged Greens
That veggie drawer is a goldmine of opportunities. If I have celery that has wilted so much that it's unappealing, I made cream of celery soup. Just saute the sliced celery in butter with some onion until tender, sprinkle in some flour, saute for a minute or so to cook the flour, then add chicken broth and/or milk, and simmer until it's thickened. Season to taste and you have a nice soup. You could do this with carrots, mushrooms, or anything else that strikes your fancy. You can leave it chunky or whiz it with a blender--whatever.
I also find the pre-shredded coleslaw mix to be very handy. You can add odds and ends of it to soup or other recipes.
Here's a quick supper I make with it for myself. Dice up a bacon slice and brown it in a small skillet. Remove the bacon bits. Using the bacon drippings and a little oil if necessary, brown some sliced sausage--I like kielbasa--and remove. Then add some onion and coleslaw mix (more than you think you need because it cooks down.) Over medium heat, brown the vegetables a bit, adding a tiny bit of water if necessary, and cook until done to your liking. Add back the sausage and bacon bits and serve. Serve with a thick slice of Jewish rye with butter and supper is ready.
I've also done this without the sausage, using thick-sliced corned beef that isn't browned but added onto the top of the cabbage to warm up as it is cooking. The cabbage with just the bacon is very good as a side dish, too. The amount of bacon drippings and/or butter or oil that you use is up to your diet and conscience. It doesn't take a lot to flavor the dish if you use a non-stick skillet.
Lvarner Re: Using Up Bagged Greens
I also like to use bagged greens as add-ins to pasta dishes. They really add great a great color contrast, as well as some added nutrition and flavor. I have a chicken pasta dish that tastes great but only looks so-so per the actual recipe, but when I added in some of my leftover bagged salad greens it really made the dish look pretty and special.
Misscoffeepot Re: Using Up Bagged Greens
I'm a big "waste not want not" so veggies show up in all sorts of ways here. Right now I am trying to find ways to use up a boat load of Swiss Chard from my garden- I have sauted, boiled, steamed... I wonder if it freeze well if it is blanched
Annrms Re: Using Up Bagged Greens
Here's what Marian Morash the author of The Victory Garden Cookbook says about freezing Swiss chard...I did it and stored the cooked leaves in ziplock bags. It was fine. I used it in rice, pasta sauce, ricotta pie, soup, meatloaf, stuffing for mushrooms, colecannon, etc.
Page 303..."You can freeze chard leaves. However, remove all the ribs from the leaves or they will discolor. Blanch leaves for 2 minutes in boiling water, then immediately plunge into ice water for 2 minutes. Drain and package in freezer bags."
She says you can cook chard ribs like you would asparagus...haven't tried that, but I will.
I recently posted a Sweet Potato "Kalecannon" that I know you could sub in chard. (Recipe is at bottom of this page.)
Party leftovers--Beema
This is high on my list at the moment, just coming off a "make your own taco" party, and in addition to the leftovers from the taco ingredients, there are some from appetizers as well... So, what do we do with party leftovers?
I will definitely make at least one taco salad, using the lettuce, onions, black olives, the flavored ground beef, the cheddar cheese, and sour cream.. .and will likely freeze whatever ground beef left in one serving portions for use in pasta recipes or even a taco soup.
But, I still have far too much lettuce left over for me to use before it dies. I can't imagine freezing lettuce would work, and I have used cabbage in soups but never lettuce. Any ideas on that? Or is it just one thing that is not worth worrying about?
One of the appetizers left over is a baked jalepeno popper dip.. really good, by the way. I'm thinking maybe with an added bit of half & half it could become a sauce for pastas.
What ideas do you have for other party leftovers? Or, turning that around, what leftovers have you used to used to make a party appetizer? In that category, I had some tuna salad one time that I added some cream cheese to which made a really good spread for crackers.
Trailmoms Re: Party leftovers
How about stuffing large cooked pasta shells with the taco salad and freezing them. They freeze well. Then pulling them and baking them with a bit of extra cheese on top of them. I wonder how it would be to stuff some tomatoes with the taco salad.
Use the lettuce either as a bed and add the taco salad on top, or if the leafs are big enough, use them as a wrap for the taco salad...we use lettuce for a lot of different wraps....just about anything that can be made into a sandwich can be wrapped in lettuce or put on a bed of lettuce. I bet Eric could help with them!!! Lettuce, sometimes, just isn't worth worrying about. We, of course, like just a good old salad.
I would love the recipe for the baked jalepeno popper dip, please? How about enough half & half and equal milk and a bit of cooked chicken to make a soup....maybe add a bit of corn to it and some chips on top. This sounds really good to me!!
Retteacher Re: Party leftovers
Can't help with hot (peppers) food, but lettuce? Salads, salads, salads! I love a good old-fashioned combination/tossed salad with lots of lettuce, radishes, carrots, celery, onion, cauliflower. Then you can go more exotic with lettuce, a little sliced red cabbage, carrots, craisins. You always seem to have a lot of vegetables on hand, so I would go salad crazy.
Trailmom's suggestion of wraps is excellent. As she said, any sandwich filling will make a good lettuce wrap.
I'd do a good Google search and see what there is out there as far as uses for lettuce. You never know what you might find on the internet! LOL
Beema Re: Party leftovers
Yeah, Guys,..I love salads, too, and I like to put lettuce in almost any sandwich. The lettuce of which I speak has been chopped, ready for the taco shell, and my experience is that once off the core and cut up, it doesn't last as long... and, of course, cannot be made into a wrap. Now, I can make a wrap with the leftover tortillas, with a nice salad inside... hmmm.
NYBirder Re: Party leftovers
When I have salad greens left that I can't eat up in time, I have sauteed them just until slightly wilted with oil and garlic for a hot green. Of course, I'm not talking about iceberg lettuce here but something a little more sturdy and green. Sauteed greens in the Italian style are popular here. You could add a few bread crumbs and some grated Romano cheese to bulk them up. See the “Utica Greens” recipe I posted for some ideas.
Around here, these cooked greens are used as a side with eggs for breakfast (sometimes even scrambled in), as a bed under a cooked piece of chicken, fish, or meat, etc., even in sandwiches and subs. The recipe uses escarole (which comes out tasting very different than a salad green) but other sturdy greens will work. I wouldn't, however, use spinach. It wilts down too much.
I also use leftover salad greens in soups--many of them seem to cook up OK if they aren't too delicate. For example, I have used romaine in Italian wedding soup instead of escarole.
wilderness_NY_Z4 Re: Party leftovers
Beema, we make a number of different kinds of warps at the restaurant with tortilla and used chopped lettuce in them. One I really like is buffalo chicken.
Posynut_NY_zone4 Re: Party leftovers
I enjoy lettuce leaf on sandwiches for lunch. I like it with tunafish or chicken salad or egg salad, roast beef or ham. Something about it that it just adds something to a sandwich. Of course, I like tossed salad, too, with head lettuce or leaf lettuce. I never buy the bagged lettuce; it just doesn't hold up if not used right away.
I have some cabbage in fridge to use, so may make cabbage salad with part of it. Also, I like the canned red cabbage to heat up and doctor up for a veggie with a meal. Nobody but me here eats it, though.
Thegeema Re: Party leftovers
Wilted, wilted, wilted lettuce. I could eat my weight in wilted lettuce with radishes and onion!! and a little cider vinegar on it after wilted. Do you all get the idea that I like wilted lettuce!!
Retteacher Re: Party leftovers
I'm with you, Geema. I'd make up some hot bacon dressing to pour over that chopped lettuce, and it would be gone in no time!
SOUP FROM LEFTOVER TACO MAKINGS--Beema Re: Party leftovers
2 cups chopped tomatoes
1/2 cup chopped onions
1 1/2 cup cooked ground beef with taco seasoning
1/2 stalk celery, thinly sliced
1/2 cup chopped white mushrooms
1 medium red potato, diced
Enough vegetable soup stock to cover
1/2 cup V8 Hot 7 Spicy tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon allspice
black pepper to taste
Combine all the ingredients in a medium sized stock pot, bring to a boil, reduce to a simmer, cover and cook for 2 hours, stirring from time to time. If a thicker soup is desired add 1/4 cup instant potato flakes. Serve with some of the leftover shredded Cheddar sprinkled on top.
SWEET POTATO KALECANNON
annmrs
I have tried substituting sweet potatoes in recipes using white potatoes. I created this dish to serve with some English "bangers" and mash. Family enjoyed it.
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES: 4 servings
Ingredients
2 large orange or yellow sweet potatoes
1 bunch Tuscan kale, stemmed and chopped
1 leek, sliced and rinsed well
¼ cup chopped pancetta
2 tablespoons water
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Smart Balance margarine, to taste (optional)
Directions
1. Wrap the potatoes in foil and bake at 400° until soft. While potatoes are baking, prepare the kale and leek. In a large skillet, fry the pancetta until crispy. Remove to a plate, keep drippings in pan. Add leek and sauté until soft. Add kale and water (don’t add water, if kale has water clinging to it). Cover the skillet and steam kale until tender.
2. When potatoes are cool enough to handle, scoop out pulp into a bowl. Mash. Add leeks, pancetta, kale, and seasonings. Add margarine, if using. Stir mixture to mix. Place in a microwave safe bowl and microwave until warm for serving.
Yield: serves 4