De Ma Cuisine

Leftovers Archive

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!

Friday

15

November 2013

6

COMMENTS

Chicken Pot Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

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It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.

I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.

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Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.

I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used Aimée’s recipe this time, yum!), sautéed veggies, and a creamy sauce?! You are shaking your head no too, right?

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I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.

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Happy Eating!

Chicken Pot Pie
Recipe Type: Main Dish, Dinner, Meat, Chicken, Poultry, Vegetables, Stove Top, Oven, Baking
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.
Ingredients
  • 1 T olive oil
  • 1/2 C carrots, chopped or diced
  • 1 onion, chopped or diced
  • 1 C potatoes, chopped or diced
  • 1 C zucchini, chopped or diced
  • 1 t fresh savory, chopped
  • 1/4 t dried rosemary
  • 1/4 t dried thyme
  • 1/4 t dried oregano
  • 1/4 t dried parsley
  • to taste, salt
  • to taste, pepper
  • 3/4 C peas (frozen are fine)
  • 3-4 cloves garlic, diced
  • 1-2 T lemon juice
  • 1/2 t dijon mustard
  • 1 1/2 to 2 C cooked chicken, shredded
  • 2 T all purpose flour (or 1 T cornstarch for gluten free)
  • 1 1/2 C cold water (or stock)
  • 1/2 C milk
  • 1 pie crust
  • 1 egg white, beaten with a fork
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
  3. Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
  4. Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
  5. Taste and adjust seasoning if needed.
  6. Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
  7. Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.

Wednesday

6

November 2013

4

COMMENTS

Vegetarian Enchiladas – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Beans, Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Leftovers, Legumes, Main Dishes, Rice, Vegetables, Vegetarian

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Sometimes I feel like I can’t quite get ahead. Like I’m stuck in a downward spiral. Overwhelmed by a never ending list of things to do. Sometimes. Or right now.

I understand why people resort to take out and pre-made meals. My go-to meals have been random leftovers, grilled cheese, and pancakes. I feel like I don’t have time to cook. I feel like I don’t have time for anything… except work. Isn’t it funny that my job is food, but I don’t have time for it?!

I’m realizing that part of the fault lays in my time management. I can make list after list after list, but if I spend all my time on figuring out when to do it all, I’ll never have time to get it done. So I’ve put away the day planner… for a while. I’m focusing on getting things done. I’m trying to do my best at what I love. I’m working on more than just feeding us so we have the calories we need, but instead finding a balance between working hard and having time to spend on the rest of life. I don’t know that I’m finding much success. Yet. I’m working on it.

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For days like these, there are meals like this one. It can be made ahead of time and frozen. It can be whipped up the night of in no time at all. It’s yummy enough to serve to guests, simple enough to eat on a weeknight. And the leftovers, if there are any, are perfect for the next day’s lunch.

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Enchiladas to the rescue!

Vegetarian Enchiladas
Recipe Type: Main Dish, Easy, Dinner, Vegetarian, Vegetables, Legumes, Beans, Rice, Stove Top, Oven, Leftovers
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A veggie filled twist on enchiladas.
Ingredients
  • Filling: 1 t olive oil
  • 1 zucchini, chopped
  • 1 carrot, grated
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cumin
  • 1/4 t ginger
  • 1 t chili powder
  • 3 cloves garlic, minced
  • 1 C black beans
  • 1 C mixture of cranberry and kidney beans
  • 1 1/2 C cooked brown rice
  • 1/2 C corn (frozen is fine)
  • Sauce: 2 C tomato sauce
  • 1 C vegetable stock (optional)
  • 1 t chili powder
  • 1/4 t cumin
  • to taste, salt
  • to taste, pepper
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • For assembling: 6-8 tortillas
  • 1 to 1 1/2 C pepper jack cheese, grated
  • salsa, for serving
  • Greek yogurt, for serving
  • tomato, chopped, for serving
Instructions
  1. Pre-heat the oven to 350F.
  2. Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
  3. Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  4. Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.
  5. Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
  6. Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
  7. Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
  8. Serve topped with yogurt, salsa, and tomatoes.

 

Monday

4

November 2013

2

COMMENTS

Mediterranean Veggies and Rice – Quick and Easy

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Main Dishes, Quick and Easy, Rice, Vegetables, Vegetarian

MediterraneanRiceVeggies_5It seems like more often than not, as of late, when it comes time for dinner, I’m too pooped to make anything, well, good. Don’t worry, we’re not starving or anything. I’m sure we’re even getting a fairly nutritious diet. But, we haven’t been eating as well as we could be.

Even though I was bone tired last Wednesday, I decided that we needed something full of veggies, good fats, and whole grains.

Enter rice, veggies, herbs, and Bari olive oil.

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Rice lends a nutty, wholesome, hearty aspect to this dish.

The veggies range from carrots with the slightest hint of a crunch, to eggplant that melts in your mouth.

The herbs, some fresh, some dried, add an earthy, savory comfort.

The olive oil adds a bright finishing note that’s not like anything else I’ve ever tasted.

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It’s a good dish, this one.

If you’re out of eggplant ideas, I’m here for you.

If you love zucchini but can’t think of another way to prepare it, I’ve got you covered.

If you’re exhausted and would rather crawl into bed than fix dinner, I understand.

If you love food, good food, food that’s wholesome and nutritious, I’m with you.

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Happy Eating!

Mediterranean Veggies and Rice
Recipe Type: Main Dishes, Rice, Vegetarian, Gluten-Free, Vegetables, Herbs, Quick and Easy
Cuisine: Mediterranean
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1 – 1 1/2 C leftover rice
  • 1/4 C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • 1/2 t (or more) salt
  • pinch pepper
  • 1/4 t dried basil
  • 1 t fresh oregano,
  • 1/8 t red pepper flakes
  • 1 t fresh savory
  • 1/4 t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • 1/4 C tomatoes, chopped
  • 1/4 C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping
Instructions
  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.