weekly_food_challenge | Entries tagged with challenge #26

Mood: cheerful

There's a bag of carrots in my fridge that's been on my mind since before Christmas. Sadly, I don't have anything rich or celebratory that needs to be used up -- but I do have this bag of carrots. And you know the old saying - if you have carrots, make carrot cake. And add some ginger and cinnamon in it for some seasonal flair~

This particular recipe is sugar-free and healthy-ish.

( Recipe below. )

ewt

We had duck for Christmas Day, just the two of us. Duck, and carrots, and mashed potato, and mushrooms, and stuffing (the breadcrumb kind, though I did include the giblets that came with the duck), and I made gravy in the end.

Boxing Day, we ate cheese, and my spouse stripped the carcass of the duck.

Post-Boxing Day, my dear spouse was back down the spreadsheet mines. I got some pre-rolled pastry out of the freezer at some point in the afternoon. When Himself arrived home, ravenous, I combined the leftovers in a big pan, realised I'd never heat them through that way, put them in a big rectangular pyrex dish wth some frozen peas on top, nuked them until hot (the dish only just fits in the microwave), and put the pastry on top. (I'd have preferred a filled pie with pastry on all the sides, but there wasn't anywhere near enough pastry for that.) Then I baked the entire thing until the pastry looked done, which wasn't very long.

I would have also added venison sausages wrapped in bacon, but the venison sausages I got this year were not very good at all.

It's good with the leftover cranberry sauce, extremely filling, and makes about six portions, which shows how much I overcatered on Christmas Day more than it shows anything else. Needs salt, though. Usually it doesn't because of the sausages.

fred_mouse

Today's lunch is very loosely based on the idea of shakshuka, with the main difference being that the vegetable component was determined by 'what do I have left in the fridge'. Thus, absolutely every measure is approximate. The critical detail is that you need enough tomato for it to dominate, and enough liquid to kind of poach the eggs.

Equipment required: frying pan with lid, cooking spoon, knife and cutting board.

enough oil/butter for greasing frying pan
sliced mushrooms (I had 8 * 5cm diameter ones)
couple generous handfuls of baby spinach
cooked tomato/tomato based pasta sauce -- I had 2 grilled half tomatoes (diced), and approximately 1 cup each of commercial pasta sauce and tomato puree
red wine (for taste -- I just had some left in the bottom of the bottle)
3 eggs (number determined by number of hungry individuals)

Melt butter. Add sliced mushrooms, stir around for a while. Dump in spinach -- this should probably look like you have overfilled the pan. Stir around until reduced enough that the spinach no longer comes over the top of the pan. Add tomatoes, plus a bit of water (I put a bit in each of the empty tomato jars and rinsed them around). Add red wine if you are using. Simmer for a bit, until it all looks combined. Make wells in the top, crack eggs in. Put lid on (I use a glass one, because it means I can see how cooked the eggs are without the issue of lifting the lid more than once), cook until eggs are as cooked as you like them. Serve in shallow bowls. I served mine with left over amaranth 'porridge' and garnished with chopped mango, because we had those left over as well.

miss_s_b

Mood: full

Not so much a recipe as What I Had For My Tea, this one. The leftovers were pigs in blankets, of which we STILL have a pack left, and half a tin of Heinz Beanz.

I put the pigs in blankets on a baking tray along with some frozen sweet potato fries, seasoned the fries and threw them in the oven for 25 minutes at 200°c. After buggering about on T'internet for circa 20 minutes, I adulterated the beans (salt, pepper, Hendo's, dried oregano, garlic granules) and then tossed them in the microwave for one minute. Then I stirred them and put them back in for another 30 seconds. Then I piled everything on a plate. Then I et it.

It looked like this:

… and it was delicious.

I'm a big believer in adulterating beans, btw, especially since they're all reduced salt these days and I have low blood pressure.

kindkit

I made this tonight in about 15 minutes--it's very quick and very satisfying. The potato, ham, frozen pearl onions, and cream were leftovers.

Unfortunately, because this is improvised, I can't really give quantities. But it should be pretty foolproof.

Roasted potatoes
Frozen pearl onions
Frozen corn
Milk
Thyme leaves
Ham juices*
Ham
Cream

Put your leftover roasted potatoes into a pot and mash them up a bit until you've got some quite crushed bits and some chunky bits. Add some frozen pearl onions (about 1/3 as much onions as potatoes is about right), as much frozen corn as you like, some thyme leaves, a couple of spoonfuls of the ham juices, and enough milk to just cover. Bring almost to a boil and then lower the heat to a simmer. Simmer for about 5 minutes, until the onions are nearly tender. At this point, add some ham which you have cut into bite-sized pieces, and a good glug of cream, and keep simmering until the onions are cooked and the soup has thickened somewhat. This should only take a couple of minutes. If the soup doesn't thicken as much as you want, remove some of the potato, mash it up finer, and return it to the soup. The soup probably won't need any added salt.

*After you cook a ham, you can pour the juices into a shallow pan and refrigerate overnight. The next day, remove the fat layer that has formed on the top, cut the now gelatin-like ham dripping into small squares, and freeze. You can add a bit to all kinds of dishes for an instant flavor boost.

missdiane

The leftovers I had were some garlic thyme chicken thighs (need to use up my meat before veggie January!) I made in my pressure cooker and some butternut squash sticks I roasted in the oven with some maple syrup. I added in mushrooms, snow peas, soy sauce and sesame oil and topped it off with some toasted sesame seeds. Turned out fabulous

miss_s_b

Hello, brave challengees. Your mission this week, should you choose to accept it, is to make something with leftovers. How you define the word "leftovers" is up to you.

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with challenge #26 - leftovers

Challenge # 26: Ginger-Carrot Cake

Challenge #26: Duck leftovers pie

Challenge #26 - Not your mother's shakshuka

Challenge #26: leftovers

roasted potato, corn, and ham chowder

When in doubt, stir fry!

Challenge #26: Festive Leftovers

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December 2018

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