Leftovers

you made a huge meal, and now you’re stuck…with leftovers.  if you’re me, you don’t want to eat the same meal twice in a row.  it was good the first time, but now it’s time to move on.  the best way to reuse meat leftovers is to put the meat into dishes that normally require you to cook the meat separately first.  here’s some suggestions.

salads

asian chicken salad - romaine, chicken, mandarin oranges, crunchy noodles, cucumbers with asian dressing

taco salad – ground meat with taco seasoning, over a mix of greens, shredded carrots, tomatoes, cucumbers, avocado, with crunched doritos.

butternut squash salad

soups

curried butternut squash  - butternut squash, onions, celery, carrots, chicken broth, and curry powder

potato and leek – potatoes, leeks, onions, celery, carrots, white wine, chicken broth, and milk/cream

chicken noodle -  chicken, noodles, celery, carrots, onions, chicken broth, garlic

sandwiches

meatloaf - sourdough bread, meatloaf, and ketchup

chicken salad – chicken, celery, grapes, white wine, mayonnaise, on whole wheat

quesadillas – pork, provolone, mozzarella, pico de gallo, sour cream, tortillas

other

chicken pot pie – chicken, gravy, celery, carrots, onion, peas, corn, lima beans, pie crust

pizza – veggies, meat, pizza crust

zucchini boats – ground meat, tomatoes, zucchini, cheese

stuffed squash – meat, rice, tomatoes

stuffed peppers – meat, onions, corn, black beans, oregano, cumin, poblano pepper, garlic

this list should get your mind thinking and give you some new ideas to try.

How to Roast a Vegetable

roasting is one of the simplest cooking techniques.  you put it in the oven and forget about it.  and one of my favorite things to roast is vegetables.  it intensifies the natural flavors and caramelizes the veggies due to their natural sweetness.  here’s the non recipe recipe.  cut the vegetables into bit sized pieces (if it’s asparagus leave it whole), toss with oil, and sprinkle with salt and pepper.  roast between 350 and 400 degrees until vegetables are tender (20-45 minutes depending on the veggie).  it’s that simple.  try it with:

• potatoes
• asparagus
• butternut squash
• zucchini
• cauliflower
• broccoli
• eggplant
• onions
• bell peppers
• tomatoes
• beets
• carrots

you can also switch it up by adding some garlic, herbs, other spices like cayenne or balsamic vinegar.

Roasted Butternut Squash Salad

when i talked about how to “spice up any side salad” this was the salad that inspired that post.  it has different textures, different colors, and tastes amazing.  i can’t take credit for it, it’s all thanks to ina garten.  it even incorporates seasonal produce…it doesn’t get any better than this.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated parmesan

preheat the oven to 400 degrees F.

place the butternut squash on a sheet pan. add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes.

while the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated parmesan. spoon just enough vinaigrette over the salad to moisten and toss well. sprinkle with salt and pepper and serve immediately.

tips:

• aunt jemima has nothing on real maple syrup.  do yourself a favor and use the real stuff.  you’ll never get a good end product if you make it with subpar ingredients.
• if you want to taste the walnuts, toast them.  if you skip that step, the flavor will be completely different…and not in a good way.
• after you eat a salad like this…it should get your mind going.  for instance tonight i needed to make a simple side salad…so what did i do?  i use mesclun greens, slices of pear, dried cranberries, and a mixture of catalina and ranch salad dressings…mmm.

Eating in Season: Fall

everyone always say eat in season fruit and vegetables…why?  in season produce not only tastes the best, it’s also the cheapest.  and now that fall is here, let’s talk a little about what’s in season.

Apples
everyone knows you can make an apple pie or crisp.    but have you ever made your own apple sauce, put them in salads, or make muffins?  get outside of comfort zone..and go for the gold(en delicious)!

Pears
when pears are in season they are juicy and flavorful. and nothing is more classic than pears and blue cheese.  here’s some other ideas: pears poached in wine, throw some together with apples and make a pie, and pear juice goes great in cocktails.

Squash
roasting butternut squash with a little butter and brown sugar, is my favorite.  but i also love grating it into spaghetti sauce.  and i can’t wait to make some pumpkin bread.  you can also try butternut squash soup, zucchini bread, or as a filling for ravioli.

Eggplant
when i think eggplant my mind immediately goes to a lebanese dish called sheik el meishe, it’s eggplant that is stewed with ground meat and tomatoes and served over rice (and at some point i’ll share this one with you).  you could also make eggplant parmesan, caponata, or grill it simply with olive oil.

Brussel Sprouts

need i say more…

so get out there, and make some seasonal dishes while the season lasts.

How To Jazz Up Any Side Salad

a side salad is instrumental to a great meal, but it’s done wrong all too often.  it’s easy to just throw some carrots, cucumbers and tomatoes on top of some iceberg…but we can and need to do better. 

the best salads are made with a variety of colors and textures.

when you think red, you should think: tomatoes (grape, cherry, heirloom, roma, beefsteak), red peppers, radicchio,  beets, cherries, apples, and pears.  orange/yellows: orange and yellow bell peppers, corn, carrots, butternut squash.  blue/purple: currants, raisins, olives and purple onions.  and finally green: artichokes, green beans, asparagus, avocado, broccoli, cucumbers, green apples, celery, green onions, green peppers, peas, and spinach.  as far as lettuce goes, branch out.  try green leaf, boston leaf lettuce, arugula, red leaf, romaine, endive, and frise.

to add different textures try dried fruit, nuts, shredded cheese, and croutons, in addition to the mixture of soft and crunchy veggies.

let’s build a few:

side salad 1 – green leaf lettuce, carrots, beets, corn, and pecans.
side salad 2 – arugula, pears, blue cheese, craisins and walnuts.
side salad 3 – spinach, butternut squash, dried cherries, parmesan, and almonds.

now you try…