With family visiting for the holidays, I had plenty of leftovers to use up. Leftover vegetable dishes can become salads, such as my Green Bean Salad recipe. Leftover pork and steak can become new entrees. Leftover Tzatziki Sauce needed a new entre dish to accompany, so a middle eastern chicken dish is perfect. Leftover asparagus is always good in an omelet or a quiche. So many new meals from leftovers. Give your leftovers a makeover.
Spicy Shrimp and Fettuccine
Serve this pasta with a Green Bean Salad.
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large (16-20) shrimp, peeled and deveined
2 cups chopped plum tomato
4 tablespoons ricotta cheese
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
Cook pasta al dente according to the package directions. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute.
Add shrimp; sauté 1 minute. Stir in tomatoes, tomato paste, basil and salt. Turn the shrimp over once and cook until pink on all sides.
Stir in pasta and Parmesan cheese; cook 1 minute or until thoroughly heated.
Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.
Green Bean Radish Salad
You can also use leftover cooked green beans for this salad.
1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and let cool.
Place the radishes and the cooled beans in a serving bowl .
Combine the olive oil, shallots, vinegar and lemon juice in a large measuring cup.
Pour over the radishes and green beans and toss to coat.
Let marinate 1 hour at room temperature, tossing occasionally.
Season to taste with salt and pepper and serve.
Chicken Shawarma Pitas
Serve with a Greek Salad.
1 cup finely diced peeled and seeded cucumber
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt, divided
1 garlic clove, minced
1 teaspoon za’atar spice mix
Salt and freshly ground pepper
1 large boneless, skinless chicken breast, trimmed
1 tablespoon olive oil
2 pita breads or lavash
1 small tomato, chopped
Thinly sliced romaine lettuce
Preheat an outdoor grill to medium.
Stir cucumber, yogurt, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
Combine garlic, za’atar, 1/2 teaspoon black pepper and 1/4 teaspoon salt in another medium bowl.
Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat.
Add 1 tablespoon oil and toss to combine.
Grill the chicken on a stove top grill, turning once, until cooked through, about 2 minutes per side.
Spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-half of the chicken, tomato and lettuce.
Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.
Serve with Homemade Tomato Soup
1/2 cup leftover grilled pork tenderloin; thinly sliced
1 loaf Cuban or Italian bread or rolls
2 tablespoons butter, melted
2 oz ham; thinly sliced
Yellow ballpark mustard
2 slices Swiss cheese
2 slices Provolone cheese
Dill pickle rounds
1/4 cup diced jarred banana peppers
Slice bread in half lengthwise and then in half horizontally. Butter the outside of the bread.
Spread mustard on the insides of the bread and layer each sandwich with 1/2 of remaining ingredients. Set tops of rolls in place and press down to flatten sandwiches.
Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes.
Brush the tops of the sandwiches with melted butter and place them in the skillet buttered side down.
Brush the bottoms of the rolls with butter and use the preheated pot to compress the sandwiches for 15 to 20 seconds.
Cook (keeping the pot on the sandwiches but no longer pressing down) until the first side is golden brown, 3 to 4 minutes.
Remove the pot, turn the sandwiches over, replace the pot on top of the sandwiches, and cook until golden brown, 3 to 4 minutes more. Serve immediately.
1 tablespoon olive oil
1 large leek, light green and white portions
1 large shallot, sliced thin
1/2 lb leftover cooked asparagus, cut into one inch lengths
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated reduced fat crescent rolls
3 Roma tomatoes, sliced thin and drained on paper towels
2 cups shredded cheddar cheese
3 eggs, beaten
Preheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until starting to soften,4- 5 minutes.
Add the shallots and saute for another 3 minutes.
Add the Italian seasoning, asparagus, a large pinch of salt and a pinch of black pepper.
Stir and remove the pan from the heat and let cool. When the mixture is cool, add the beaten eggs.
Pat the crescent roll dough into a 9-by-13-inch baking dish. Arrange the sliced, drained tomatoes over the dough.
Spread the asparagus mixture over the tomatoes. Sprinkle the cheese over the top.
Bake until golden brown, 30 to 40 minutes. Cut into squares and serve.
Steak Quesadilla with Homemade Salsa
4 (10 inch) flour tortillas
2 teaspoons olive oil
¼ cup minced red onion
¼ cup diced pickled jalapeno peppers
1 cup grated cheddar cheese
4 ounces cooked steak, sliced thin
Homemade salsa, recipe below
Sour cream, optional
Brush a large frying pan with olive oil and heat the pan. Lay a tortilla on the bottom of the pan.
Cover evenly with one half of the steak, onion, jalapenos and cheese. Top with another tortilla shell.
Cook for about 4-5 minutes or until the bottom tortilla begins to lightly brown and then use a wide spatula to turn the quesadilla over and cook for another 4-5 minutes.
Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve with salsa and sour cream.
One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce
Mix together and chill.
Blueberry Yogurt Muffins
Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.
12 -18 muffins depending on the size of your pans.
1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins
Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.
In a large bowl, whisk together the flour, wheat germ, baking powder and salt.
In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.
Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.
Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.
Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.
Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.
Honey Oatmeal Bread
This bread is delicious toasted and it make wonderful French Toast.
3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk
In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.
Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.
Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface and shape it into a log.
Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.
Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.
If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Yield: 1 loaf.
Blackberry Buckwheat Pancakes
Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.
¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.
Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.
Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.
Stir in blackberries.
For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.
Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.
Serve with Maple Syrup.
Sunday Breakfast-Huevos Rancheros
See directions below on how to cook dried beans and how to make refried beans.
For 2 servings
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below
Prepare the refried beans according to the directions below.
Heat the oven to 150°F, and place two serving plates in the oven to keep warm.
Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.
Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.
Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.
Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.
To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.
Repeat with the second tortilla. Serve immediately.
This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.
1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper
Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.
Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.
How To Cook Dried Beans
1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed
Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.
Set aside 2 cups for the refried beans and save the remainder for another recipe.