In an effort to throw away as little as possible, this year, we’re getting creative with our leftover meals. I discovered a Turkey Hash recipe that uses up the most common leftovers- turkey, mashed potatoes, stuffing and cranberry sauce and combines them into one delicious meal. This Turkey Hash takes minimal effort to prepare, tastes great, and takes care of the leftover dilemma!
Turkey Hash (serves 4)
Prep Time: 15 min
Cook Time: 30 min
2 tablespoons margarine or butter
1 medium onion, chopped
2 cups leftover mashed potatoes
2 cups leftover stuffing
2 cups leftover cooked turkey, cut into 1/2-inch pieces
1 cups leftover cooked vegetables, coarsely chopped
1/4 cups (loosely packed) fresh parsley leaves, chopped
1/2 cups leftover cranberry sauce
Waking up the day after Thanksgiving, I dread opening the refrigerator door and being confronted by a leftover landslide. Exhausted from preparing each dish the day before, my creativity for using up the Thanksgiving dinner leftovers begins and ends with simple sandwiches. This year, I planned ahead and gathered recipes before the big day.
While I found many options for lunch and dinner, breakfast presented a challenge. Combining stuffing, turkey, and pumpkin pie into a delicious breakfast dish evidently lacked in popularity around the country. Hoping to enter the unknown territory and pave the way for future leftover chefs, I combined the few recipes available and added my own personal touch. The result- Veggie Frittata.
Using this frittata framework, add your own vegetable leftover dishes and extend Thanksgiving far beyond the dinner table.
Leftover Veggie Frittata
If the early department store signs and proactive shopper have yet to clue you in, the holiday season has begun! Every year the same process sets in, Black Friday shopping, radio stations transforming into holiday music providers, bright lights lining front yards, and the aroma of fresh baked goods inviting each visitor that enters your home. While many eagerly anticipate such annual traditions, providing small variations adds excitement and shakes up the average holiday joy.
The key to spicing up the season- add a little inspiration. Smucker’s Orchard’s Finest preserves add a level of flavor that transforms your average holiday thumbprint cookies into tiny works of art. From jam bars to cakes and cookies, swapping a few of your average ingredients for high quality items makes all the difference.
Recipe in hand, you reach into the pantry only to find a nearly empty box of Hungry Jack. Not enough to fulfill your recipe requirements, but too much to throw away without guilt, the box returns to the shelf. Instead of returning the box back to its lonely shelf, get creative!
From sweet treats to savory potato casseroles and barbequed meatballs, Hungry Jack paves the way for endless possibilities. Kelsey Nixon, star of the Cooking Channel’s Kelsey’s Essentials, recently teamed up with Hungry Jack to urge at-home chefs to think ‘outside the box’. Through November 2, 2011, Hungry Jack invites cooks to submit their unique recipes using pancake mix, syrup, or instant potatoes. No matter what meal your recipe satisfies- Brunch, Comfort Food, Appetizers, or Sweet Treats- a creative combination makes innovative chefs eligible to win a year’s worth of groceries. Visit useupthebox.com for more details.
The notable “Got Milk?” ads featuring a celebrity donning a milk mustache have promoted milk’s benefits for kids and adults alike for more than a decade. Always touting a glass of milk or starting the day off with cereal and milk, the Milk Mustache Campaign now expands to the morning pick-me-up: lattes.
At the unveiling of the first-ever latte-themed ad at City Bakery in New York City, Maggie Gyllenhaal, the campaign’s celeb, talked about how she makes lowfat milk part of her morning routine in her latte, making it more nutritious. She touted milk as the quick help she needed as a mother to give both her daughter and herself an easy, healthy meal to start their day together.
We then learned how to make our own lattes at home from on-hand baristas.
As the weather in the northeast finally begins to resemble autumn, it now feels right to prepare fall fare. Squash, pumpkin, hearty soups, and savory braised beef soon will appear on my family’s dinner table.
But one of our family’s favorite fall menu items – Barbecue Brisket – actually originated in the springtime at our Passover Seder. We fell in love with this dish several years ago when my mother-in-law bought the Kosher by Design (Susie Fishbein/Mes’sorah Publications, Ltd.) cookbook for us, after it took Squirrel Hill – my husband’s hometown – by storm.
After savoring the dish numerous times at Passover, we realized it proved the perfect hearty fall meal. Something about a large cut of meat, flanked with onions, celery, and garlic, simmering in chili sauce for four hours that soothes the soul and takes away the chill. Combine it with crusty warm bread, roasted vegetables, and a deep red wine and enjoy it in front of an early fall fire.
Some nights I sit at our kitchen island and spend hours reading through my favorite cookbook, turning up the corners of its pages, marking the dishes I want to try. The book chronicles my cooking adventures: the best recipes smudged with hastily penciled notes in the margins, well-worn pages stained with watermarks, wine marks and who knows what else.
If you don’t own a copy of How to Cook Everything by Mark Bittman, I recommend you purchase one. Immediately! HTCE offers flavorful, simple (never boring) dinner recipes that allow for a good dose of “kitchen improv” - like adapting cooking techniques from the meat section and applying them to various savory dishes from the vegetable section, or swapping listed ingredients with whatever happens to be in the fridge.
I consider this cookbook my food bible and use it most every night. I don’t even have to search for my go-to dishes. The pages flip open automatically to the places where I’ve broken and flattened the spine over and over, meal after meal.
Earlier this week, I arrived home to find a plastic bag filled with wet, doughy goo sitting on my kitchen counter. My roommate later explained she had been given Amish Friendship Bread from a coworker and told me a bit about the chain-baking tradition.
The bread starts with a single batch of dough, divided into enough portions to bake a few loaves and pass some leftover dough along to friends. Each “starter kit” comes with a bag of raw dough and instructions on how to make the next batch. The process is a bit time consuming, taking around 10 days from start to finish. But the finished product is worth the wait!
Though I passed on making my own starter kit, I did have a few slices of my roommate’s bread and was instantly in love. The bread is rich and sweet, with a crunchy crust dusted with cinnamon and sugar – the perfect compliment to a tall cup of tea on a rainy fall day.
Interested in sharing this fun baking chain with your friends? Here’s a recipe I found on MomsWhoThink.com.
For most of my childhood I lived in New York where September meant more than just going back to school. It meant the apple picking, leaves changing colors and hot cider. Also, with Rosh Hashanah falling at the end of September – apples take on a whole new meaning – they represent the sweet beginnings of the Jewish New Year.
Even if you aren’t looking for a Rosh Hashanah recipe this Apple Cake is delicious for anytime of the year!
Jewish Apple Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar