De Ma Cuisine

Leftovers Archive

Monday

28

July 2014

0

COMMENTS

Parsnip Fries with Dip

Written by , Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

ParsnipFriesWithDip-8

I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

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As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

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Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

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And then there is dip.

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A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

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I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

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I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

  1. Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
  2. Chopped up and sautéed with some greens.
  3. Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
  4. Chopped and added to soup (near the end of the cooking time).

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If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip
Recipe Type: Side, Snack, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.
Ingredients
  • 7-8 parsnips, cut into 3/8″ x 3/8″ x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: 3/4 C yogurt
  • 1/4 C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • 1/2 T honey
  • 1 T balsamic vinegar
  • 1/4 to 1/2 t dried thyme
  • 1/4 to 1/2 t dried parsley
  • 1/4 C fresh basil
  • to taste salt
  • to taste pepper
  • 1/4 C olive oil
Instructions
  1. Pre-heat the oven to 400F.
  2. Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
Notes
This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Thursday

15

May 2014

0

COMMENTS

How To Use Leftovers

Written by , Posted in How To, Leftovers, Thoughts

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We’ve all been there. I know I have. I seem to have a problem cooking for two (or, let’s be honest, however many I’m cooking for) and we always end up with leftovers.

Good. I don’t mind.

There’s something so satisfying about making yesterday’s dinner into a totally new creation.

Are you with me? Or are you squinching up your nose in disgust?

Let me convince you with a few ideas for what to do with some of the meals you might be preparing right now, with our in season produce.

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Did you make the Roasted Asparagus with Almonds and Crispy Bacon‚ that I posted not too long ago? (If you didn’t, please take a quick break and do that, so you can enjoy it as much as I did. You back? Ok, good.) You’ve probably also made some Roasted Radishes‚ and Crispy Potatoes?

So now dinner’s over and they’re sitting in your freezer, turning into a solid brick of unrecognizable something, waiting for inspiration to hit.

Right?

Well, do you have eggs? Milk? Cheese maybe? Salt and pepper? Of course you have salt and pepper…. This is gon’ be easy. We’re making a frittata.

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You could add more veggies. You could chop up some fresh veggies too, saute them for a few minutes first, then the softness will be on par with the already cooked ones. Same deal with the Massaged Kale Salad that you have leftover (you’ve tried this, right?!). Basically, we’re making a Spring Frittata. Don’t forget the spring herbs are bursting with flavor right now, so add them liberally to the frittata, before you pop it into the oven and when you’re serving.

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If you’re not in the mood for a frittata, that’s cool. You could take all of the same containers of leftovers and toss them with some vegetable stock and make a soup. Add the herbs too. Done. There’s dinner. (Or toss the asparagus and radishes with some pasta or rice, chop up some leftover chicken and you’ve got a great one dish dinner.)

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Next, let’s talk about those Radish and Feta Toasts that I made a while ago. I hope that you took my advice and served the leftovers wrapped up in a tortilla (or a pita, hello!). I think I ate this two days in a row. I couldn’t get enough.

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SummerChili

Maybe you made some Summer Chili, but don’t want to eat it the exact same way a second or third time. I mean, I’m almost always in the mood for chili, especially if there’s cornbread. Buuuut then one day I plomped the chili onto some Crispy Potatoes (also leftovers – re-heat in the toaster oven in tin foil until hot) and magic happened (uh, not for real, but it seemed like magic). It became Crispy Potatoes with Chili and Cheese.

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Also, this Summer Chili, one of my all-time favorites. So good so good soooo gooooood.

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You could also use the leftover chili on some of these Twice Baked Potatoes – mix it in, or just add it after they’re baked. You could also chop up the leftover potatoes and add some veggie stock and make soup.

My answer to leftovers is almost always to make soup. But, I’ve branched out for your sake. Do you like soup as much as I do? You don’t have to answer that.

There are enough meals here to feed you for a week.

You might have leftovers of your reinvented meals… it happens.

Happy Eating!

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

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When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

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My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

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This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

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Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Friday

17

January 2014

1

COMMENTS

A Little Like Paris – Chicken and Rice Casserole

Written by , Posted in Cheese, Dinner, Gluten Free, Inspired By, Kid-Friendly, Leftovers, Lunch, Main Dishes, Meat, Poultry, Rice, Sides, Travel, Vegetables

Chicken-and-Rice-Casserole-3We were in Paris in November. (I will never get tired of remembering that we went to Paris.) In Paris, we had some of the most wonderful food. Ever.

One of the dishes was at a café by the marché aux puces (flea market) called Café Le Paul Bert. We had the most phenomenal dish of chicken, rice, and veggies. It was the creamiest, dreamiest chicken and rice I could ever imagine. It was one of the dishes I most wanted to duplicate upon our return (third on my list of “musts” – after baguettes, which I have now successfully made, and our meal at Au Bon Coin – I have almost mastered the potatoes, but have yet to make the full meal).

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I don’t know exactly what it is about this dish. It seems like a pretty simple concept. It’s just chicken, rice, and veggies. Buuuut, there’s a whole lot more to it. There has to be, right?

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When I made it, about two weeks after we’d returned, I was surprised by how much it tasted like our beloved Paris dish. And I think I may have accidentally discovered the secret: almond milk. I’d been drinking a little more almond milk and a little less cow’s milk lately. Just kinda to see if I like it. At first I did not. At all. But it’s growing on me. One way that I have always enjoyed it is in cooking (same with coconut milk). I use it in soups, oatmeal, even cornbread.

I haven’t made this dish using cow’s milk, so I don’t actually know if the almond milk made it taste so much like our Paris dish. But, it’s more fun to think that I accidentally made something amazing than to just borringly have done it on purpose.

I’d originally called this Drunken Chicken Casserole, because there’s a cup of wine in it. A tribute to the wine drunk with lunches and dinners in Paris. However, this could be made using vegetable or chicken stock and I’m sure it would taste great too.

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Let’s talk about the veggies. I used carrots because they were in the Paris dish, and because I had them in the fridge. I used broccoli because it needed to be used. If I’d wanted to try to replicate it more exactly, I would have used carrots and leeks. But, I’m more of a “cook with what I have” kinda cooker, so yeah… You could use whatever veggies you like with chicken and rice. Cauliflower wouldn’t add much to the look of the dish, but it would taste great. Spinach would be yummy. Peas would be fun. Green onions would add a pop of color and a nice flavor. If you wanted to make this sans chicken, you could make it with fennel, carrots, and some mahi mahi. Have a look in your produce drawer. What looks good?

Aaaand now I’m super hungry.

Happy Eating!

Chicken and Rice Casserole
Recipe Type: cheese, dinner, gluten-free, inspired by, kid-friendly, leftovers, lunch, main dishes, meat, poultry, rice, sides, travel, vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
One of our favorite dishes from our time in Paris, recreated at home.
Ingredients
  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 1 head broccoli, chopped
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • 1/4 C cheddar cheese, shredded
  • 1/4 C parmesan cheese, shredded
Instructions
  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and broccoli halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

 

Wednesday

27

November 2013

0

COMMENTS

What To Do With Your Thanksgiving Leftovers

Written by , Posted in Holiday, Inspired By, Leftovers, Menu Planning

Butternut-Squash-Soup-2I love Thanksgiving dinner so much that having it again the next day is just perfect, even after having a turkey sandwich for lunch. I could probably be talked into having it again two days later. But, there is a limit to how many times I can have the exact same dinner, even if it is one of my favorites.

So let’s talk about how to use those leftovers in a creative way. You worked so hard on that meal. It would be insane to just let it sit in the fridge and eventually go bad. Plus, it’s always fun to think of new ways to use an “old” dish.

If you used the non-traditional menu, here are some ideas:

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Herbed Roasted Chicken Thighs with Cherry Tomatoes and Roasted Broccoli gets chopped and added to Chicken and Rice Soup to go alongside the Garlic Bread that’s used to make Grilled Cheese Sandwiches, or could be used in Chicken Pot Pie.

Roasted Butternut Squash Soup becomes Butternut Squash Risotto.

Crispy Potatoes get re-heated (in foil so they don’t burn) and topped with Chili to make Crispy Potatoes with Chili and Cheese.

Pomegranate juice can be simmered and reduced to make a syrup for Pancakes, Waffles, or French Toast.

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Apple Bourbon Galettes are perfect for breakfast, with your coffee, alongside a bowl of yogurt.

Gosh I’m hungry!

If you opted for a more traditional approach, here are some suggestions:

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Turkey can be made into Shepherd’s Pie of the South, Turkey Pot PieTurkey Caesar Wraps with homemade Caesar Salad Dressing, Spicy Turkey Chili, Honey Mustard Turkey Sandwiches, Thanksgiving Soup, Turkey Club Pizza.

Stuffing can be added to a Mushroom Frittata (add about 1 C or so).

Mashed Potatoes become Mashed Potato Soup, Sheila’s Potato Pan Rolls, or Thanksgiving Soup.

Green Beans can be used in Thanksgiving Soup.

Sweet Potatoes turn into Winter Veggie Salad.

Gravy can be used in Thanksgiving Soup.

Rolls can be French Toast topped with Cranberry Sauce, or Cream Cheesed Garlic Bread.

Pumpkin Pie filling becomes Pumpkin Pasta, or Pumpkin Grilled Cheese Sandwiches.

Now I’m really starving!

I hope, dear friends, that you have the most wonderful Thanksgiving. If you live somewhere that doesn’t celebrate this holiday, I hope you have a lovely Thursday.

Happy Thanksgiving!