Category Archives: Left-over uses

Broths: Meat or Vegetable; (Vegan,Vegetarian, GF, Keto)

 

I find it hard to believe that after all this time I have never done a post of broths.

Broths are the basis of most good soups, sauces and gravies.  You can make tastier rice and other grains, (like quinoa, barley, etc.), by cooking them in broth instead of water.  Broths are extremely healthy and versatile, plus they are a wonderful way to stretch your food dollar.  Frankly,  I feel better making the most of the sacrifice of the meat that I eat.

I always trim meats and vegetables, put them away little by little, into freezer bags and when I have enough, I make broth. I may mix chicken and turkey, but I keep all others separated.

I am eating less and less pork and beef, but the way to make any meat-based broth is simple and the same:

Meat Broths

Use scraps, no matter how fatty, and (hopefully) bones with meat, (at least 2 lbs-worth); bones add extra body, flavor and  a good amount of calcium; the fat will come off later.

1 large onion (whole or cut into quarters)

2 large ribs of celery, cut into halves or quarters (preferably with leaves)

1 Tbs salt (to taste)

½ tsp pepper or 4 peppercorns

2 Tbsp. dried parsley (it makes a real difference in taste, and is a ‘superfood’ a powerhouse of nutrients)

 

(if using a slow-cooker, cook on high with less water; cook for 6-8hours). Add all to a large pot, (3 quart). Fill within 2 inches of the top with cold water. Put on a burner on high until it starts to boil, then turn down to a mild simmer; DO NOT BOIL. Allow 4-6 hours to simmer, (after 3  hours of cooking, you can taste for strength). Thoroughly cool and you can skim off all of the fat that will have risen to the surface.  Strain and discard all meat and vegetables, which will be depleted of taste and most nutrients. (The one exception to this is when I make turkey/chicken broth and use giblets; I use extra meat to make the broth strong quickly and then chop the giblets for dressing.)

Now you can use this for the basis of sauce, gravies or any other types of soups, (many recipes are found in previous posts, with more to come.) Some ideas include: adding precooked meats, (meatballs), or sausages and vegetables. The meats can be barbequed, or spiced, (Asian, Mexican, Italian). You can add vegetables alone in any combination; let your imagination and personal tastes inspire you. You can add noodles, pastas, or barley, or go gluten-free with quinoa, rice, oats, buckwheat, corn, cooked beans and legumes and/or beaten eggs.

Today I have made Egg-Drop Soup with Fresh Spinach and Parmesan. I made it with chicken broth, but often make it with vegetable broth:

1 quart chicken or vegetable broth

1/8 cup minced onion

2  1/2 cups chopped , fresh spinach or 1 cup cooked/canned spinach

1/4 cup chopped Parmesan cheese -or-
2 Tbsp grated Parmesan

4 beaten eggs

salt and white pepper to taste

Heat the broth. Add spinach, cook.  Add  eggs; stir until just cooked. Add cheese; let it melt and serve hot.

 

Vegetable Broth

Vegetable broth varies much more than my meat-broth recipes depending on the season. I cut the ends from tomatoes, spinach, carrots, green beans, the tops of celery and bok choy,  over-ripe onions, garlic, weak leaves and cores of cabbage, and lettuces, the peelings of quashes, the inner core and pith of bell peppers, you name it. (I avoid outer peelings of onions, and don’t use red ones, shallots or red cabbage as it makes the broth dark purple and unappetizing.) I put them in zip-bags in the freezer and when I have enough, I add salt, white pepper and some dried parsley and, as above, bring it to a boil in large pot of cold water and simmer for 5-6 hours. If using a slow-cooker, I add less water and cook on high for 4-5 hours If you need ideas, here are pictures of some of my gatherings, ready to be simmered into nice vegetable stock:veg stock

 

Any of the additions listed in the recipe for meat broth can be used. To go low calcium, low cholesterol, vegan, you can use plant-based meat substitutes to give your soups more protein, make the substitutes tastier and get more for the money out of them, since they are still generally quite expensive.

 

I hope that you give these recipes a try.  You will find that canned broth or those in aseptic containers pale by far in comparison.

Easy Gourmet withLeftovers-Vegan/GF/Nut Alternatives

When I went to my family reunion this Summer, my gentleman cousins treated me to dinners at a fine restaurant near where we stayed.(We also had a great lunch at a barbecue joint that looked like a barn, but I digress.)

At one of the meals I chose a dinner salad that came with glazed chicken and walnuts…it was wonderful. And when they offered me their raspberry vinaigrette for it, I was blown away! I had to go home and reproduce it as well as I could.

Since then I have been experimenting with glazes and meats, plus meat substitutes! I found that Tofurkey is amazing glazed and chilled and so is Quorm,( a vegetarian,but not vegan, meat substitute. Seitan can also be used and I have made it with Tempeh).

I don’t remember what they charged for the salad at the restaurant, but even using leftovers, you can recreate the taste at home for your own enjoyment, and even impress any guests you may have, for a fraction of the cost!
(If you are using raw boneless chicken, beef or pork, sear it at a high temperature on the stove with your glaze, then lower the heat, add a few Tablespoons of water and cover until they are fully cooked in the middle).

If using leftovers, Tofurkey or Quorn,(ground Quorn is good here) , simply sear on medium-high heat on the stove and turn as soon as it is seared on each side. Then chill. I have used slices of roast pork,(including commercially marinated pork roasts), chicken, (including rotisserie chicken), slice turkey and roast beef, (although the latter does not work as well, except for my leftover Sesame Beef…strips of beef dredged in salted corn meal and fried in a little sesame oil with sesame seeds.)

The glazes that I have used are honey with butter or margarine; Apricot, Plum, Blackberry and Raspberry preserves or ‘all-fruit’ spreads, or , if you can find it, Pomegranate Molasses.

Pomegranate molasses, ( or sauce), is not very sweet. It has a wonderful flavor, but I like to add a little honey, syrup or sweetener of some sort, even stevia. You can even mix it with any of the fruit spreads, or with a little sesame oil.

If you are daring, you can use commercial Asian Sweet Chili Sauce instead of a fruit glaze.

Toss in walnuts, almonds, pine nuts, or pumpkin, sunflower or sesame seeds with the meat or substitute. You might want to use a little sesame oil to fry the meat/meat substitutes if you are using sesame seeds, (it is strong and a little goes a long way). If you have any nut oils, you can also use a small amount of them to sear the meat/meat substitutes; it makes them even more special. See my post on Oils in the October 6, 2013 archive.

[Do you have someone with nut allergies or want to stretch out your budget? You can get a fantastic result from roasting chickpeas, (garbanzo beans). Use canned, left over or cook them until soft but firm, (see one of my first posts on beans in the August archives August 24, 2012), then roast them in your oven, turning them occasionally, until they are browned and dry. When cooled, crush them. You can place them in a closed container in the refrigerator or a zip-close bag in your freezer to use when needed. It adds a nut-like flavor and texture, and puts an extra protein punch, as do the nuts.]

Add a very little water to ‘degaze’ the pan in which you have cooked by heating it to boiling and scraping what remains in the pan into a container with your meat/meat substitute. What is comes from the pan will keep your meat moist and add extra flavor when added to the salad, along with the dressing.

There are some lovely commercial Raspberry vinaigrettes on the market and some beautiful infused vinegars to make your own dressing, ( I love pear-infused vinegar!). Again, you can use nut oils to make it extra special, but peanut, grapeseed or regular olive oil are really all you need.

I eat so much of this that I have prepared meat and meat substitutes in the freezer, ready to be thawed and used when I am hungry, or for guests. I often grab leftovers and glaze them before others can make a sandwich (Don’t worry; no one goes hungry here!)

Here’s how one of mine looked:

Gourmet dinner salads:easy, inexpensive, impressive!

Gourmet dinner salads:easy, inexpensive, impressive!

I prefer to use green salad, with any combination of :
Iceberg/bib/Romaine/leaf lettuce
Kale
Spinach
Onion, scallions/leeks
Bok Choy/cabbage
Celery/celery root
Broccoli
Fresh String/Sugar Snap beans /Snowpea pods

Feel free to add carrots, sliced peppers, cucumbers or
Roasted Cauliflower

I generally add chow mein noodles or croutons to round out the meal and add a carbohydrate. I sometimes use prepared wild rice or even hash brown potatoes cooked very dry, and you may want to use these if you are wheat sensitive.

I hope you try this. It is healthy, easy, inexpensive, gourmet-quality food and you can even use up your leftovers making it! Impress yourself and your guests!

Dress Up Leftovers

Another (not so funny) thing happened to me on the way to continuing my last series; my husband was hurt. It was not a life-threatening injury, but one that literally knocked him off of his feet for three months. Unlike many men who malinger, I had to basically hold him down so that he could recover. (He does hit the bed when he has the sniffles, however!) Much went neglected, including this blog.

We will revisit with more antipasti and on to more party foods, but since this is Thanksgiving weekend in the U.S.A., I thought I’d start talking about not only using, but improving, on leftovers.

Ham and turkey, and for some, “Tofurkey” and Quorn “roasts”, were what was on the table last Thursday. My family enjoys another plate like the basic one, but let’s face it, too much is too much! And when the leftovers are small, or chunks, or scraps, you just need something different to do with them.

Here is what I made today:

An easy casserole to update your leftovers!

An easy casserole to update your leftovers!

It is made with leftover ham, mashed potatoes and vegetables, but it can be made with any combination of meat or meat substitutes and vegetables, or just vegetables. Substitute whatever you have that might fit and no one thing or measurement is absolute…this cooking, not rocket science. Gluten free, it can be adjusted to be  vegan.
“Leftover Casserole” just doesn’t sound right to me. How about :

Post-Feast Casserole”?
Pre-heat oven to 350F
1 +cup leftover ham, turkey or meat substitute
1 ½ cups mashed (or other) potatoes [Hash browns, (hash brown casserole),cubed and boiled with green beans, etc.]
½ cup sour cream or vegan sour cream [Do you have dip left over? Use onion, spinach or ranch]
1-2 cups leftover cooked vegetables, [I used broccoli and cauliflower. Green beans, (green bean casserole),Brussels sprouts, spinach,(spinach balls),carrots, etc. Increase the amount if you are only using vegetables]
Gravy,or sauce, optional [Did you make cheese sauce or a sauce for your Tofurkey or Quorm roast? Use what you have left]

Mix the potatoes with the sour cream or dip. Place half in the bottom of the casserole or baking dish. Add a layer of each vegetable you chose to use. If you have gravy or sauce, pour in about a 1/2  cup now. Cover with the rest of the potatoes and bake for approximately 30 minutes.

If you cool this completely and wrap well, it will keep in your freezer for at least 3 months. It will be either a nice break now from the regular leftovers, or a quick, warm, comforting meal on a cold night in the coming months.

I have been waiting to post an easy, very easy, upscale dinner salad recipe, but I think I will add it next, using leftovers as an option.

I hope you will continue with me.

Appetizers VII-Potatoes and Rice/Leftovers

Easy potato-based appetizers

Easy potato-based appetizers

Appetizers from left-overs? It’s possible. What you need to start are mashed potatoes.
(If you don’t know how to make your own, please see You Can Do It, December 10, 2012 Archive)

Many are vegetarian, many can be made as vegan. All can be made gluten-free.

Sautée sweet peppers, (multicolored are nice but not necessary), and a little onion, green onion, leeks or shallots. Add paprika and parsley. If you have a favorite herb, you can use it sparingly. Add a little flour,(may use rice flour), and an egg, to help make them firm enough to be picked-up. But the egg is optional if you want to ‘go vegan’. A little more flour and a little longer cooking time will be necessary. Or you can place them on a cracker, a piece of fresh endive, romaine or spinach.

To make them hold their shape, form the potatoes into small, flat patties and fry them slowly on medium-low heat until they are lightly browned on each side and are very firm.

Top them with anything you’d  like.

Examples are :
Bacon or Tofurkey
Grape or cherry tomatoes
Herbed cream cheese, sour cream  or vegan sour cream; (may add nuts)
More sautéed or pickled peppers
Any left-over vegetable dish,(above has Spinach Bake

These are hearty, more party-food fare,but  they will keep your guests satisfied if the night is long or the meal delayed.

Spinach Bake

2 packages frozen spinach, thawed and well-drained  or
equivalent in fresh spinach which has been blanched,(Submerged in boiling water until limp)
4-6 eggs
1/3 cup heavy cream
1/2 tsp. white pepper
1 1/2 tsp salt
1/2 tsp. nutmeg
Optional:
2Tbsp. sautéed onions
1 Tbsp Parsley

Mix well. Place in buttered casserole dish.

OPTIONAL TOPPING: [Omit if going Gulten-free or to avoid carbohydrates]
4 oz melted butter
1 cup Italian-style breadcrumbs(I prefer half-Italian and half-plain mixed)
or
plain breadcrumbs with
1 tsp parsley
1 tsp. basil
1tsp marjoram
1 tsp. oregano (optional)

Mix butter and crumbs. Spread over the top of the spinach mix and bake at 375F  just until  set.(A knife inserted into the middle will come out clean)

I developed this recipe one day at my bakery/restaurant when we ran low on vegetable dishes during a Sunday dinner carry-out rush.I have had many requests for it.It was popular with my clients when I was a personal chef and is big with my family.  Served hot, it makes a great side dish, but cold and cubed, it makes a great appetizer.

Sampling of Spinach Bake and  Mixed Rice appetizers

Sampling of Spinach Bake and Mixed Rice appetizers

On the plate above, we have not only,chilled, cubed Spinach Bake topped with lightly herbed  mashed potatoes, but it is also stuffed into halved grape tomatoes.

Some of the gape tomatoes are filled with the mashed potato mixture recipe above, of course, without the eggs.

One of the white mixtures pictured is a quick chicken salad made with left over chicken breast,(baked, rotisserie or roasted).A little grated onion and celery,or just onion powder and celery salt with paprika. Mix into mayonnaise or veganaise and add to shredded chicken; it works beautifully .Add pecan pieces, hazelnuts, pistachios or walnuts and you have a truly special filling for tomatoes, olives or to be rolled into romaine leaves.

 

The other white mixture is cooked rice mixed with paprika, turmeric and celery salt. You can add parsley and, again, nuts,to add a spark. (Roasted or wasabi almonds add a bigger spark.) Mix with a slight amount of cream, coconut or almond milk enough to make it stick together somewhat.

You should always have a can or jar of black olives in your cabinet, and possibly some pre-made filo cups,(more with them next time), but they aren’t necessary. Tomatoes may not be in season or just not in your refrigerator . A slice of cucumber will work, as will an inch-and-a- half piece of celery or leaves of any lettuce or bok choy. And you can always use  bread or toast squares/triangles using any type: white, wheat, pumpernickel, rye, oat…whatever you have,
plus any type of cracker. You can even use chips, if they are big enough and curved enough to hold filling and be picked up.

Just be certain that your left-overs are fresh and your offerings kept cold.

Any questions? Just a few more posts to go in the series of appetizers.

I hope you have found some among them that you can use.