Much Ado About Leftovers

I live for leftovers, especially simple foods that can become something new and different. So, naturally, I love raiding the fridge after Thanksgiving! Some results are just combining; others are recreations.

Turkey + stuffing= crunchy patties
I like greasing a cookie sheet and adding leftover chopped turkey, stuffing, balling them into patties. I spray with a little oil then bake at 375 degrees for about 8-10 minutes. Sometimes I add almonds, onion or a little gravy to bind  the ingredients together. Once I added jerk seasoning and the additional kick was yummy.

Cranberry sauce + Italian dressing= sweet/tart vinaigrette
I make my own cranberry sauce but canned jelly works great with this, too. I just combine about 1/3 sauce or jelly to 2/3 dressing and blend until smooth and thickened. Awesome!

Cranberry sauce + Dijon mustard + mayo=kickin' sandwich spread
Add equal parts of each in a bowl and mix well. More cranberry sauce ideas throughout. It's so versatile!

Leftover veggies+cream= cream of (anything) soup
Sweet potatoes, broccoli, carrots, corn, squash--lots of veggies make a great creamy soup. Half and half will work in many cases if there is no acid like lemon/citrus juice, vinegar, etc. Cream cheese makes a great thickener. I use just over a tablespoon of cream per cup of veggies and add stock to thin out. This can be heated in a microwave then blended.

Turkey
Nachos, pot pie, quesadillas, samosas, chili, pulled turkey in bbq sauce, fried rice and Jamaican meat patties all come to mind when I want to recreate a dish with turkey. I also like mixing cranberry sauce with bbq sauce or salsa to create a nice condiment alongside as a dipping sauce.

Turkey +gravy +peas 'n' carrots+ mashed potatoes= shepherd's pie
Chop the Turkey and add a little gravy. Then layer the veggies, then mashed potatoes on top. I like to top with cheese right out of the oven.

Ham+ mashed potatoes+ corn =chowder
I like some chunks of potatoes and usually have some diced frozen potatoes-hash browns- to throw in. Ham hocks, smoked turkey necks can be thrown in for flavor. I make a regular soup with stock then add potatoes, then thicken with cream cheese thinned out with a spoon of water heated together in the microwave for 15 seconds. Doesn't separate with cream cheese, which is a plus.

Leftover bread=croutons, more stuffing, bread crumbs and/or bread pudding or French toast

Sweet potatoes can become pie. We usually make the second sweet enough  be a dessert. For every 2 or so cups, add an egg and 1/4 cup cream or evaporated milk. Puree in a food processor (but it may be too thick for a blender). Bake at 300 until glossy at the top and not jiggly, about 40 minutes.

Veggie tray becomes stir fry
Scrap the tomatoes and stir fry if you want a quick hot dish. You can also cut these veggies and add to soup.

Fruit tray becomes smoothies, sorbet or chutney/jam
I usually make the melons into smoothies or sorbet and turn the rest into a quick jam I keep in the refrigerator.

Wine+mulled cider= Glogg or sorbet
Cranberry juice, cider, wine can all be mulled-heated with a cinnamon stick, Orange peel and cloves. They all work interchangeably to make a new, delicious drink. You  can also run this through an ice cream maker for an unctuous sorbet. Guess what else you can add to the sorbet mixture? Cranberry sauce!

Scraps of dessert become ice cream. Mix well into vanilla or butter pecan ice cream and refreeze or make your own.

Any other ideas? Share in the comment section!

Food for thought: born to be wild with phytonutrients

I often do things the scrappy DIY way. Sometimes, though, I do want the easy way out. We hear that we should eat the rainbow of fresh fruits and vegetables, and sometimes we learn which ones. Yet I have just learned that there are more specific foods we can eat to benefit from protective, cancer-fighting phytonutrients. 

Read here for more on phytonutrients: http://www.dana-farber.org/uploadedFiles/Library/health-library/nutrition/phytonutrient-rich-foods.pdf

To yield the most nutrition, thaw frozen foods rich in phytonutrients in the microwave. Pesticide-free vegetation not from a hothouse typically has more phytonutrients. Steaming usually retains or even improves the amount of phytonutrients. If boiling, try to drink the water-boil pasta or grains with it or use it for stock or soups. 

Almonds

Granny Smith apples..and crab apples. Glad I ate a lot from our tree as a kid!

Avocados

Berries, especially chokeberries and blackberries

Wild and pick-your own blueberries 

Purple carrots

Citrus, especially grapefruit

Flax

Black and red grapes

Garlic, chopped and set aside for 10 or more minutes before cooking

Greens, notably dandelion greens and arugula 

Hazelnuts

Fresh herbs

Loose- leaf Lettuces with red and purple; bitter is better 

Green onions aka spring onions and scallions-the green part is best

Green, black and white teas

Heirloom Tomatoes; cooked is best for lycopene

Walnuts

Mosqui Gras & Ramadan: "Fast" Summer Recipes

Peanut Butter & Jelly; Tuck & Patti; Rhythm & Blues: those are combinations that work. In contrast, fasting and long, hot DC summer days do not seem like the ideal combination. Ready or not, Ramadan in early summer is here! Are you ready?

As a dabbler in daytime fasting--who loves the "festivity" of breaking fast whether I have been fasting or not!--I, of course, have observations, opinions and suggestions.

Mosqui Gras!

Observation: As a Christian participant in the Lenten tradition, we make a big deal about fasting. Considering that we give up nominal things like chocolate, swearing, desserts--compared to not eating and drinking ALL DAY LONG, why are we the ones to raise a ruckus with Mardi Gras? Last year, a friend and I (in solidarity) kicked off Ramadan with Mosqui Gras--random outbursts, divine meals and frolicking before the month of solemnity and reflection ahead.

"Haram-free" Rice Krispy Treats
Blueberry Dumplings
Microwave Fudge-so wrong, so right
Faux-jitos Try with a splash of passion fruit juice concentrate--in the Latin food section of many supermarkets
Pavlova-Search this blog for recipe

Ramadan

Here are some lighter meals and refreshing drinks to prepare for breaking fast. These come together fast and can be combined with bread, pasta, rice or even potatoes for more heft. Note that none of these recipes require baking! Only the dumplings, above, are on the stove for a few minutes.

Coconut Water Cooler
Place a small mint sprig-3 leaves-in each section of an ice cube tray. Fill tray with coconut water and freeze. Serve with bubbly water and/or limeade combination. Fresh cucumbers and watermelon chucks would taste great.

Vitamin Water
Combine your favorite Emergen-C vitamin packet (FREE SAMPLES!) with:

• Frozen or fresh grapes
• Frozen or fresh blueberries
• Fresh cucumbers
• Slices of lime, lemon or grapefruit
• Bubbly, filtered or coconut water
• Ice, if desired

Pineapple Frosty
One 20-oz can crushed pineapple or one 12-16 oz bag frozen (plus 1/2 cup extra juice)
10 mint leaves or fresh basil leaves
2 cups ice (or 1 cup ice + 1/2 cup water if using frozen pineapple)
Blend at high speed until smooth.

Panzanella aka "bread salad", pictured above left. At home we skip the toasted bread and use Stacy's Pita Chips--it comes out half-crunchy. Yum! If cooking for kids, I serve the olives on the side and call it pizza salad. It has disappeared every time!

• 2 1/2 cups pita chips
• 3 tablespoons olive oil
• Kosher salt and cracked black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon drained capers
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 cup thinly sliced red onion
• 5 ripe  large tomatoes or 7 plum tomatoes, halved or quartered, depending on size and shape
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cucumber, peeled, seeded, and chopped
• 1/2 cup pitted and halved Niçoise or Kalamata olives
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shaved Parmigiano-Reggiano cheese

In a large bowl, whisk together the vinegar and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.

Add the onion, tomatoes, bell peppers, cucumber, and olives and toss with the vinaigrette. Add the pita chips. Adjust the salt and pepper.

Tear the basil leaves and add them to the bowl. Toss to coat. Set aside for 20 minutes or more.

Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. By comparison, here is the authentic recipe.

Strawberry Salad & Vinaigrette

• 4 cups organic spinach leaves (4 ounces)
• 4 tablespoons crumbled plain goat cheese (2 ounces)
• 1 cup sliced fresh strawberries
• 4 teaspoons chopped toasted walnuts, optional

Best Summer vinaigrette ever!!

• 5 tablespoons balsamic vinegar
• 1 shallot, finely diced
• 2 teaspoons Dijon mustard
• 1 tablespoons honey
• 3 tablespoons olive oil
• 5 large basil leaves and/or fresh tarragon and parsley
• 10 fresh strawberries, rinsed and trimmed

Directions:
Using a stick blender, a food processor or traditional blender, mix the ingredients for 20-30 seconds until texture is creamy; small strawberry lumps and seeds are fine.
Don't let the pinkish-brown color stop you from drizzling this over fresh spinach, butter lettuce, frisée and other delicate leaves!
Watermelon salad-Arugula would make an easy replacement for watercress
Pickled Cucumbers  This recipe link can be followed to do a quick pickle. The one below makes a refreshing salad ready in 30 minutes.

• 3 English (seedless) cucumbers, sliced 1/8 inch with a mandolin or as thin as possible
• 1 teaspoon salt or 2 teaspoons soy sauce
• 20 pieces peeled, fresh ginger, thin-sliced with a vegetable peeler
• 1 shake hot pepper flakes or a dash of hot sauce
• 1 cup rice vinegar
• 1/2 cup water (if vinegar taste is too strong
• 1/3 cup sugar
• 1/2 cup diagonal carrot slices (or as much as you like)
• 3 spring onions, cut into diagonal slivers (kitchen scissors work best)

Inspiration:  Consider adding crushed peanuts when plated for a spring roll flavor combination. This pickle also tastes delicious with extra plums. Use on salads and with poultry. Consider pickling extra zucchini instead of cucumbers.

If mango lassi were a salad, it would look like this

Avocado Delight, paired with a delicious dressing:

And this could be a meal with Salmon

2 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon water

2 teaspoons vegetable oil

I imagine having these in the morning--a pre-dawn treat accompanied by a meal.
Vegan "Ice Cream"-no machine needed!!
Pistachio Ice Cream
Date Shake

Summer Tips--Vegan Umami Power: Activate!, Fruit Ninja, Inspector Gadget on the Grill

My Monday morning ritual usually includes listening to America’s Test Kitchen radio podcast on Stitcher radio. Here are some “ATK” tips for summer. Some of the gadgets featured would make great gifts. If you order soon or hit your local hardware store, you can get some items by this weekend for Father’s Day, a cookout or that graduation party coming up!!

DIY Umami: Video/Recipe for Vegan Fish Sauce

This is great for vegans or those allergic to fish. I use soy sauce but notice that depth of flavor is lacking…

Try making the following summer-friendly (and now vegan) recipes with the substitute fish sauce!

Vietnaemese Dipping Sauce

Bean Thread Noodles with Quick-Pickled Vegetables (Featured photo: Christina Holmes)

Become a Fruit Ninja: With Mangoes at their prime and melon season upon us, here are some tips for quicker cutting.

Inspector Gadget on the Grill-- If you have a dad or grad “grillhead” or are self-appointed, consider these "hot" items. The best part is everyone reaps the benefits of these new gadgets!

1. Thermoworks Splash-Proof Super-Fast Thermapen

Simply the best. The Thermoworks Splash-Proof Super-Fast Thermapen is fast, accurate, and easy to use. It also has the widest temperature range: -58.0 to 572.0°F (-49.9 to 299.9°C).
Where to Buy: Amazon

2. The Tool Wizard BBQ Brush

This highly recommended grill brush sports a lightweight polypropylene grip and a large, tough "scrubbie" pad (with a spare included) that did an excellent job cleaning off a baked-on mixture of honey, molasses, barbecue sauce, and mustard.
Where to Buy: Amazon

3. Weber Rapid Fire Chimney Starter

This no-frills chimney starter holds just enough charcoal (6 quarts) to handle the frequent grilling applications that require high heat and it works well for most grill sizes. We loved this starter's sturdy construction, generous capacity, heat-resistant handle, and second handle for easier-to-control coal distribution. With plenty of ventilation holes in its canister, coals ignited quickly.
Where to Buy: Amazon

4. Polder Dual Sensor Meat and Oven Thermometer

For long and slow barbecuing, it's especially important to monitor grill temperature. If your grill doesn't have a built-in thermometer, use this simple dual oven/meat thermometer, stuck through the lid vents. It has an easy-to-read face. A heatproof silicone finger-grip under the dial helps you take the thermometer out of the lid vents and check the temperature of the meat. Best of all, its price is a bargain.
Where to Buy: Amazon

5. OXO 16-inch Stainless Steel Kitchen Tongs

These tongs, with soft, nonslip handles, outperformed all other tongs, even those especially designed for use on the grill.
Where to Buy: Amazon

6. EZGrill Disposable Instant Grill

We had our doubts—the whole kit looked pretty flimsy—but once we struck a match, we were cooking. The spacious cooking surface accommodated three steaks at a time with room to spare, and the heat held steady enough for us to follow up with three chicken breasts—a total of more than 45 minutes of cooking time. Once cool, the grill can be thrown away or recycled. We wouldn’t use the EZGrill for a big backyard barbecue, but it’s ideal for a movable feast.
Where to Buy: Amazon

7. Charcoal Companion Nonstick Reversible Rib Rack

This sturdy rack supports six rib racks and cleans up in moments (though not in the dishwasher), thanks to a nonstick coating. It also doubles as a roasting rack, elevating a whole chicken or small turkey above hot grill grates.
Where to Buy: Amazon

8. Zippo Flexible Neck Utility Lighter

Both the easiest to light and the most comfortable to handle, this lighter offered a unique length-adjustable flame that stayed lit even in the face of gusty wind.
Where to Buy: Amazon

9. Taylor Wireless Thermometer with Remote Pager Plus Timer

For walk-away grilling, get a remote thermometer with a pager that pings you when the food's ready. This model is the most accurate and easy-to-use model we came across. And despite being the least expensive of the models we tested, it had impressive quality of craftsmanship. Another remote thermometer we recommend for cooks who own an iPod touch, iPhone, or iPad is the iGrill, which lets you monitor your food’s temperature on the grill using your smartphone or tablet.
Where to Buy: Amazon

By Lisa McManus at http://www.americastestkitchenfeed.com/gadgets-and-gear/2013/06/favorite-grilling-gadgets-for-outdoor-cooking/

 

Make "restaurant" food at home!

We usually cook dinner at home or bring food to eat at home. Going out for dinner is usually a treat or a necessary convenience. First, going out has to be worth it to me. I think of the quality, the investment towards more ingredients and the leftovers: is the meal I'm going to have better than all the perks of cooking at home? Second, am I going to be agitated with the service, cleanliness or the wait? I am usually auditing an establishment with my eyes, and I usually know exactly how long the food has taken. Don't get me wrong, I love a birthday celebration, a kitchen on its A-game, an inventive menu and a good deal like everyone else. Also, if I am sick, have a craving or am getting home late, I tend to eat out more.But convenience? Come on! Home is the most convenient to me.

One weeknight I was weighing my options. I really wanted Italian pasta, but the thought of going out and waiting and maybe not liking the dish gave me pause. Besides, I wanted ravioli and ragu sauce. I went to the Italian market of a local pasta store and bought almost 1 pound fresh ravioli, about 1.5 pounds fresh fettuccine and a package of ladyfingers. Then, I went to the nearest grocery store and picked up a baguette, milk, some cremini aka baby bella mushrooms, organic basil, canned tomatoes, an organic lemon, a red and green bell pepper and spring onions.

As soon as I arrived home, the tomatoes (26 oz), pepperoni, red and green peppers, onion, some pitted olives and olive oil went in the food processor. One pot had water boiling fettuccine; once that finished I saved the drained hot pasta water and cooked the ravioli. Another saucepan had the simmering sauce I made in the food processor. I added some parsley, basil and more snips of pepperoni with kitchen scissors. Meanwhile, I drizzled bread with olive oil and put it in the toaster oven. In the final saucepan, I sliced mushrooms and sauteed them in butter. To that I added some spring onion and a lemon, thinly sliced to get the lemon oil flavor, then added the cooked ravioli and 1/3 cup pasta water. While it simmered, I finished the ravioli with about 1/4 cup Romano cheese and snips of basil.

It was intense work, but we were able to sit down to eat in 40 minutes with two large bowls of delicious gourmet pasta, semi-homemade, and some bread. After our daughter went to bed, I made a "tiramisu" milkshake--a coffee-flavored milkshake that we dipped with ladyfingers.We kept the unused ingredients and made other meals. More importantly, We had at least 4 meals of leftovers. We spent about $40, but I took the ravioli to work for lunch, then we ate the remaining intensely flavored red sauce with tortellini and used it for French bread pizza. I made ricotta (eventually) with the milk, layered ladyfingers and made real tiramisu. What's the lesson in all of this? I think the $40 I spent on the ingredients and the effort to make the food in this case paid off more than paying the same amount (with tax and tip) at a restaurant.

Restaurants have their place and their value--inventive ideas, convenience, the chance to allow you to talk and catch up leisurely. I do challenge people to consider what place home has--budget-friendly, quality-controlled, stocking ingredients, learning and sharing at your own pace. Food for thought!

Sonia's Seven

Most good friends have had at least two of these dishes. If not, you need to come over more often!

I would like to start cooking classes in June 2013. If you would like to learn how to make any of these dishes, combine a total of 4-6 people and send me a message on Facebook (Sonia Kassambara). Bon appétit!

Seven of my all-time favorites

1-Spring Salad Greens with Strawberries, Herbs, Goat Cheese and Strawberry Vinaigrette
Beverage: Pinot Noir Rosé
I first made this dish in summer 2000. There was a farmer’s market nearby, and I used frisée and other greens, chopped herbs, the first strawberries of the season and my favorite: soft goat cheese. The dressing came together since I love agrodolce, and strawberry and balsamic vinegar is a classic example. Then I added herbs, black peppercorns, Dijon mustard, honey and olive oil. Perfection!! It is one of my favorite ways to celebrate late spring. Pinot noir rosé has a great strawberry aroma and complements the tangy goat cheese.

2-Coconut Cous Cous with Aromatic Vegetable Sauce and Thai Chicken on Skewers
Beverage: Ginger Punch
I first served this at a gathering when I was in graduate school in the spring of 2001. Instead of the Thai chicken skewers I make now, I made jerk chicken skewers. This is dedicated to my Aunt Vicki, who makes amazing coconut rice with cabbage and meatballs. I took the cooking technique of the West African jollof rice/coconut rice of making a stew and cooking the grains but applied it to cous cous, which cooks much faster. And just like jollof rice, I use a sauce or stew, but mine uses coconut milk and Indian-spiced vegetables with separate meat. That way I can make a vegan dish in case I have friends who don’t eat meat. The chicken skewers use my technique of pulsing meat, herbs and spices together in the food processor. I was dismayed to learn about the higher risks of bacterial contamination of ground meats. Now I do it myself and can infuse more flavors. The coconut and spice of the skewers work with the coconut-based stew and cous cous, all from different cultures. Ginger punch features pineapple juice and complements all of these foods.



3-Leg of Lamb with Apricot-Rosemary Relish
Beverage: Sangria
I started making this for Easter 2004 and sometimes make it for Thanksgiving when my mom requests it. The acid, herbal and sweet notes cut through the fatty lamb flavor. Many people who try it say they didn’t like lamb until they tried it this way. This recipe started out as a Betty Crocker recipe in a Bridal Edition cookbook we received as a wedding gift. Sangria is a classic beverage that I love serving at gatherings. The best part is it lets me enjoy myself instead of opening multiple bottles of wine!

4-Frog’s-legs Chicken (poulet à la grenouille) with Sautéed Potatoes and Green Salad
Beverage: Grapefruit Mimosa
I had tasted garlic and fresh parsley often in France and tried frog’s legs in Mali, so when I saw Jacques Pepin’s method six or seven years ago, I immediately tried it. It has been a favorite, and now I cook the potatoes in a similar way. My nieces and nephews love it, too. These fresh, simple flavors would make a nice early lunch, and a grapefruit mimosa would take me right back to both Paris and Bamako with citron and pamplemousse pressés.

5-Peanut Chicken with Black-Eyed Peas and Akara (black-eyed pea fritters) and Fried Plantains
Beverage: Red Sorrel Punch
Peanut chicken can be a stew served over rice or as a marinade for roasted or grilled chicken. Either way, it is a taste that screams, “WEST AFRICA!!” The tastes are pungent and spicy yet comforting to me. Black-eyed peas are made differently in Sierra Leone and neighboring countries, with bell peppers, onions and palm oil. Palm oil is an acquired taste, but just a touch of this oil takes it from the Deep South to a large pot over a wood fire. Red sorrel punch, also called bissap and dabilenni, is made in homes and sold on the streets in West African countries. It’s sharp and fruity like cranberry juice and sweetened. In the U.S., it’s the featured ingredient in Red Zinger.

6-Turkey Breast with Sage Butter, Cranberry Gravy and Cranberry Relish; Butternut Squash-Pecan Lasagna
Beverage: Beaujolais Nouveau
The turkey breast with sage butter is a Bon Appétit recipe that I use whenever I make Thanksgiving turkey for a few people. I first made it for fellow graduate school students away from home. The brined poultry, browned butter and sage make it a rich, flavorful alternative to dry turkeys that many people accept. Cranberry gravy brightens everything and relish, which I make with citrus, doesn’t have the gelatinous taste of the canned jelly. Butternut squash lasagna tastes like ravioli but is a lot less work. Beaujolais Nouveau comes out at the perfect time, right around Thanksgiving, and its young, fruity flavor reminds me of Thanksgiving almost 20 years ago when my friends and I studied abroad in France and had an amazing Thanksgiving dinner together at a restaurant.

7- Banana-Infused Bread Pudding and Banana-Nutella Ice Cream
Beverage: Earl Grey Iced Tea
When living in Mali I brought back Kahlua from my visit to the U.S. I was so excited to have this treat and wanted to feature it, not just drink it in cocktails. There was a bakery that made excellent whole wheat artisan bread. And we were in the throes of banana season, so this bread pudding put all of those tastes together. I have always loved Nutella and crepes, so the ice cream is an unctuous homage to those flavors. The floral citrus notes of Earl Grey iced tea might be sacrilege to some, but it mirrors the sunny essence of the other flavors, the floral notes of banana, vanilla and coffee, yet it’s refreshing where this dessert is rich.