Tag: leftovers

January 11, 2023 – Think Outside the Burrito

January 11, 2023 /

The breakfast burrito is the the perfect palate for leftovers. I often find that I can creatively use things that I wouldn’t normally do because it is fun. Frequently it is the case that when we have significant quantity of leftovers that I am looking for ways to re-imagine them. But breakfast is a place to use that tiny bit.

I will give some examples. My wife is a big fan of what we call church tacos. When we talk Taco Tuesday, this is what we are talking about. They are what you might recognize as the classic, Taco Bell style ground beef taco. I am abhorred by the fast food version but we use our own beef and corn tortilla, lettuce, tomato, cheese, sour cream and salsa. The reason we call them church tacos is because the local catholic church sells tacos like this out of their food cart at celebrations.

This is a lot of background to explain that we usually have two or three tacos worth of meat leftover. It is not enough to do much with but I like to mix with scrambled eggs to put in my breakfast burrito. Another thing that I like to do is make a hash with that leftover end of roast beef and potatoes, onions and peppers. It is not just meat, but those small quantities of green (red/yellow/orange) peppers as well. If you have leftover fajita fixings scramble well with eggs as well.

During New Year’s Eve, we mad a ton of snacks for a very few people. One of the things that was brought over was a pile of jalapeno poppers. So, when you have 20 of them for four people along with a charcuterie and dip and other things, you end up with a lot leftovers. What to do with them? Put them in breakfast burritos.

I simply cut a whole one in half lengthwise and added it to my eggs and potatoes and instant breakfast burrito. I find that this is a good place to add the one leftover hotdog or sausage. I have also used those take-home box French fries as well. We also often have a small amount of beans as well. I love beans in my breakfast, burritos included.

One more tip. After the burrito is wrapped, I think that it benefits from putting on the griddle whole. This gives a chance for the cheese to melt and it also reduces some of the excessive moisture that the tortilla contains and also tends to keep the whole thing together while you are eating it.

I have not taken the time to master the flour tortilla. This is something that I probably won’t ever do because we just don’t eat many of them. And when you want to make a breakfast burrito, it is not something that you want to add another couple of hours making tortillas. However, I will say that the homemade tortillas doubles the quality result.

There are some different strategies that I use with leftover corn tortillas and salsa, but that is a topic for a different day. If you don’t like tortillas then all of these things can be made without the tortilla and then I call them a scramble. Sometimes I do it that way, particularly when the vegetable quantities are higher that I want to use or when I replace white potatoes with sweet potatoes.

End Your Programming Routine: What I am trying to get across today is that you can have small amounts of things that you can mix together and get some magical results. This not only keeps you inventory tidy but keeps things that would normally be passed over because there is just not enough to do anything with from hanging around until they get pitched. I have my preferential palate, but I am sure that there are other combinations of things that would be just as good, I just haven’t tried them yet.

December 13, 2022 – Better Late Than Never

December 13, 2022 /

I know Thanksgiving is over by a long way but Christmas is coming up and this strategy works no matter whether it is a holiday or not. I am talking about repurposing leftovers.

I find it particularly troublesome when there is leftover stuffing/dressing but the turkey is all gone. So, we need a way to get everything over with at the same time. Here is what I did.

Day Zero: After boning out all of the carcass, it went back into the stock pot. This was really just a waste elimination maneuver. I made turkey stock that a portion became Tortilla soup. But ultimately, it can be used interchangeably with chicken stock throughout the year so the balance went into the freezer.

Day One: It was Thanksgiving dinner again for lunch, we had the Tortilla Soup for dinner.

Day Two: Leftover rolls, cranberry sauce, turkey, stuffing, etc were turned into Thanksgiving sliders. This was a big day for college football so the sliders accompanied a litany of dips and other appetizers. A key note as well, this wasn’t just a reassembly of Thanksgiving but other flavors were added like mustard mixed into the cranberry sauce and a glaze over the whole thing. I chose not to add cheese but something like Havarti would have been appropriate as well.

Day Four: Cleaning up the rest of things, we were out of Turkey so I made a casserole. I bought a rotisserie chicken at the store, used some frozen green beans and mixed some mushroom soup with the beans and chicken. The whole thing was topped with the remaining stuffing and we were done with leftovers.

For Christmas, we are planning a prime rib. Meat is the easiest thing to reuse because as long as it isn’t overly sauced or seasoned, it can simply be thrown into casserole or sandwich or tacos etc. Who knows how much if any leftover we will have, I will try to be more timely if I have as large of a stack as I did with Thanksgiving.

If you are really stuck on things, I find that you can do an internet search like ‘what to do with…’ or ‘recipe ideas using…’ often times use some sort of stimulating results. You may not want to make the suggestions but from the search you can start getting ideas about where you may want to go instead.

End Your Programming Routine: I heard on the radio that Thanksgiving officially expired on Monday after the holiday. I find this to be bunk to be honest. How old is that turkey really? Use your eyes, nose and common sense here but re-cooking things also extend the shelf life. Of course, you could also just pre-portion meals and freeze for later just like you own hungry man.

December 20, 2021 – Gumbo

December 20, 2021 /

I made gumbo the other day. The inspiration for this recipe was a bag of okra in the freezer for some unknown reason. Having spent a couple of years in South Carolina, My wife and I came to appreciate okra more than the average Oregonian. I think that it was there because we tried to bread and fry some frozen okra a year ago or so.

I am going to talk about dietary adjustments and reasons later.  For now, we have stepped up the vegetable consumption and toned way down the carbohydrates.  Traditionally, gumbo would be thickened with roux or butter and flour.  Okra does help in thickening without the added flour.  That was another reason to use it.

Lets talk about gumbo at a higher level.  Creole recipes start with ‘the trinity’.  That is celery, onion and green pepper.  I don’t worry terribly about the ratios, but equal parts of all is what I shoot for.  I do however use what I have.  Sweat those and add the rest of the ingredients and heat up and done.

Mine had sausage, chicken and shrimp.  I throw in some Cajun seasoning salt and pepper and thyme.  Top with chicken broth to desired volume.  In my research, I found that gumbo has almost as many variations as there are available ingredients.  There is ‘Lenten’ gumbo that is all vegetables, some have tomatoes, some have limited meats.

Ah hah, I added the remainder (about one cup) of leftover tortilla soup as well.  Oh, I found some leftover pasta sauce (about two cups).  Now don’t go crazy, the basic ingredients in Tortilla soup was chicken, chicken broth, stewed tomatoes and garlic.  The pasta sauce was tomato sauce, garlic and green pepper.  The only thing that might throw it off would be basil, but I doubted that the after a good measure of cayenne it would be too evident.

Traditionally, this soup would then be ladled over some rice.  Not rice with sauce, that would be jambalaya but soup with some rice.  We had some leftover rice from Thai food in the fridge, I added about a 1/4 cup for my bowl.  This came out spot on.  You couldn’t taste the melded additions and it was complex and hearty.

About ten years ago, I started doing research about diet and the effects on health.  My wife has a history of immunocompromise issues.  Through my research, I found that gluten was a primary irritant for things like psoriasis. We tried paleo for a couple of months and her psoriasis went away. We slowly added starched back in and cut out a lot of junk food.  

I would say at this point we were reduced in our carbohydrate consumption to probably half of what it was before the last experiment with paleo but psoriasis came back.  So, we are going full time low carb.  For her specifically, gluten free.  I will have some carbs now and then, I had the rice, she didn’t.  As you know, I am not going to just throw out perfectly good food.  I won’t make a habit of making it again and we are not going to be militant about it.  Everyone should enjoy the festivities of Christmas.

End Your Programming Routine: Psoriasis, Psoriatic arthritis, cancer and diabetes all run in her family.  Eliminating gluten (and sugars) reduces inflammation in the body and all of those risk factors.  Inflammation also causes stroke and arterial buildup of plaque as well.  If the research is correct, this is the right thing to do.  I guess time will tell.

 

 

December 3, 2021 – Turkey Soup for the Soul

December 3, 2021 /

Still have Thanksgiving leftovers? Believe it or not, we do still. A large part of it was that things were packed for days in the coolers while we travelled and the other was that we ate last Friday with other family members. Finally, we still have a travel hangover.

Today I am making turkey soup.  I have yet to figure out exactly what the end form will be noodle or rice, leaning toward rice.  If I was thinking better last week, I would have done something about leftovers last Friday but it really didn’t occur to me until yesterday as I was planning dinners and thinking about how to use leftovers.

Going even deeper with this… this isn’t simply about using leftovers to make soup.    Yesterday, my mother-in-law had her first chemo here in Oregon.  My wife was the designated caretaker for this round and I was thinking it would be helpful for me to make some dinner to share.  

After a five days on the road on the road last week, I had my fair share of ‘snacks’  and fast food as well as eating out.  My general feeling about all of that is that it is not satisfying and leaves you only temporarily satiated. When you are a caregiver, it can be very tempting to give up on cooking and settle for temporary relief. 

Only having the perspective as a a caregiver, I think that is a much more difficult job than being the patient.  Sometimes you are walking on eggshells and sometimes you are wondering if there is an end in sight.  We still have all of the other aspects of life to manage, particularly the future.  The patients only focus is the current, it is the caregiver that is managing the future for the patient.

To get started, I am going to debone all of the turkey. It doesn’t have to be stripped but I want the bones to make the stock.  I also don’t want a lot of fat because that just sets on the top.  I have covered stock making before but as a refresher, I am going to add aromatics and set it on just under boiling if possible.  I want to try and convert all of the collagen and connective tissues from the bones into the broth. 

Ideally, that is when it is done but that also takes days of preparation before hand and if you don’t have days, it can be done the day of.   So, don’t let the planning stop you, remember Samin Nosrat said use water if you cant make your own stock, so this is the most important step for best results.

I used carrots, celery and onion along with salt and set it on the stove.  I gave it about six hours.  If I have the time, I am also going to cool and filter.  In this step, I can skim off hardened fat and remove all of the bones and vegetables.  It is not really a quality step but mostly for appearance.

I am going to dice turkey, and more carrots and celery.  I am going add rice and some parsley.  From there I will add salt and pepper to taste and that should be it.  I will probably serve with buttermilk biscuits and a side salad.  How does that sound compared to a Big Mac meal?

End Your Programming Routine:  I keep telling myself that I need to do more with food here.  Particularly the aspects that I like such as transforming leftovers.  We need to feed the souls of patients and the caregivers, as it is a difficult and many times thankless job. 

September 28, 2021 – Kick-Ass, Refried Beans

September 28, 2021 /

There is going to be a lot of food content in the near future. It is partially because I am cooking a lot, partially because it is harvest time and I have to take advantage of that and partially because I haven’t done much in the past year. Aside from running kids around and sorting through junk this is the one thing that is going on in my life.

Some friends brought us over a meal the other night. It was black beans, chicken and tortillas with salsa. I would call it basically burrito fixings. We ate on it a couple of times. But I can’t get my kids to eat the same thing more than twice in a row, so a big container of beans sat in the back of the refrigerator for a week. And the reality is one of my son’s is vegan this month so he wont eat anything that is unknown origin so it was just the two of us eating all this food.

I got really introduced to beans when I started hanging out with my wife. As a child, we would open a can of refried beans and make burritos about once a month. We didn’t go out to eat much and we just weren’t really exposed to the different preparations. Somewhere in that journey, I was introduced to repurposing whole beans into refried beans. I just never gave it much thought. Mind you, this is really a leftover technique, which is right up my alley.

Have you ever gone to a Mexican restaurant and had tasty beans? It is pretty rare. Most of the time, the stale tasting beans pairs nicely with the crappy, bland rice and pour excuse for fiesta food. They lack salt and depth normally, the only thing that fixes the situation would be some fiery hot salsa so that you cannot taste them. OK, I am going to stop bashing Mexican restaurants now.

Why is that? What is going wrong? There are two things, one is that no one is tasting as time goes on. The other is that there is nothing going into the beans to make them taste any better. It is very simple to take beans from meh to great.

Sometimes, if I have leftover pico de gallo, I will add that. In this case, I added a small tomato and a little bit of onion and a clove of garlic. I also added a heavy spoon of bacon grease. There is no real recipe for this however, think about proportions. If you open one can of beans, then I would say about a 1/8 cup of additions. is about right.

Add additional water to the mixture and boil the heck out of it. The object is to boil the raw ingredients until they disintegrate and are easy to mash. You also need to keep boiling off all of the extra water, so don’t carried away with adding too much water. After boiling for a bit, start mashing the mixture. Then, taste for salt and adjust accordingly.

You can always add more water and keep boiling if things aren’t as soft as you would like it. When I was done, I put the beans into a bowl and got a little heavy handed with the Feta (I was trying to get rid of the container and it had more than I realized). That is it. No cheese is necessary but for more authentic touch, use Cotija.

Other variations substitute olive oil for bacon grease or even skip it altogether. The bacon fat add smokiness and the fat in general adds to the texture to the beans. Sometimes I will add a little cumin. I like my beans a little coarser than puree so the masher works well, but an immersion blender would have a more uniform mix.

End Your Programming Routine: If you don’t like beans, it is probably because you haven’t had them done well. I really like them for breakfast with eggs and fried potatoes and a little bit of Cholula on them. I like them in my breakfast burrito as well. Another thing I discovered earlier this year was to put them on the bottom layer of a tostada. It will keep the giant chip from breaking up when you take the first bite.