Best Leftover Recipes, newer food thread

[mikeinct]

It is plainly obvious to most of us, we are really watching our budgets/costs. That is just what it is shopping sales & making do. We will struggle on. My goal is to eat well & as inexpensively as possible. I present This latest creation. Credit to "Sam the cooking guy" & "Chef Jean P" on YouTube. First we made French onion soup. Then we added the Goodies, to "French Onion Mac N Chez" Bargain ribeye steak addition was my Idea ....mike

 

[mikeinct]

This was one of my wife's creations. Our best friends had to leave us on our own one night at their second home. We had not planned dinner & bless my wife she said no worries "Go we'll be fine" She would whip something up for the two of us. It Was Great. Pasta Chicken olives etc. .....Some Leftovers Eh ? ....Ps. She made me garlic bread with a couple of my own rolls. I like to bake too. mike in ct

 

[Fast14riot]

Two of my favorite leftover recipes are 1) spaghetti fritatta, and 2) potato pancakes.

For spaghetti fritatta, take your leftover spaghetti, sauce and noodles mixed together, throw some in a pan with oil, fry until starting to get crispy. While thats frying, take 4-6 eggs (depending on how much spaghetti, it should be enough to saturate it) mix with an equal volume of milk and half as much shredded cheese. Whisk eggs, milk, cheese together and then add to pan, reduce heat to med-low. Using a spatula, push ingredients from edge to center a few times as eggs begin to firm up. Once things begin to set, whole pan goes into a 350° oven. Cook until eggs just begin to not be glossy on top. Sprinkle with shredded cheese, put back in oven for a minute or 3 til cheese is melted, remove and let rest 5 minutes. Slice pie wedges and a couple dashes of hot sauce, green onions, and you have a great dish that doesn't taste like the spaghetti you've been eating for two days, lol! Even my kids love this after I make a big batch of spaghetti.

Mashed potato pancakes are just as simple. 2C mashed potatoes, 1-2 eggs, 1/4C flour, S,P,&G. Mix together and pour into a hot pan with oil or shortening, cook until brown and set on both sides. Can add cheese, onions, green onions, whatever, they're potatoes.

Enjoy!

I don't have pics of these as they're usually done quickly as the natives get restless, lol!

 

[crowsnest2002]

We do alot of food repurpose. The other night we had tacos, instantly that taco meat turned into chili last night. We do the same with spaghetti nights as well. Couple cans of beans and it's a cheap dinner.

 

[crowsnest2002]

Forgot to add, always freeze leftover waffles or pancakes from the weekend. Kids can eat them during the week by popping them in the microwave.

 

[Spoonbill]

I have a little bit of deer stew leftover. Im probably going to fish the meat out of the bowl tomorrow night and make tacos out of it

 

[Fast14riot]

Forgot to add, always freeze leftover waffles or pancakes from the weekend. Kids can eat them during the week by popping them in the microwave.

Even better in the toaster!

 

[mikeinct]

Last of my Garden gleanings. I had to add an onion, few carrots, celery and any odd tomatoes & some garlic. This Batch is Bubbling nicely into a fine jalapenos & cayenne, Hot Sauce. mike in ct

 

[Tommie]

I keep bones in a freezer bag. Once enough are piled up it becomes soup stock.

 

[CJ6]

Last of my Garden gleanings. I had to add an onion, few carrots, celery and View attachment 1382925any odd tomatoes & some garlic. This Batch is Bubbling nicely into a fine jalapenos & cayenne, Hot Sauce. mike in ct

So, How long do you let it "sit" until you puree it ?

 

[mikeinct]

CJ there is not a lot of fermentable sugar in that brew. Even w/ the 1/4 teaspoon of sugar I add to kick it off. I only see 5 to 8 days of bubbling in that vat. If I was not so lazy I'd measure the PH & find it is under 4. After that it is just mellowing. You can wait months to process if you care to. Say 7 to 10 days. I strain the solids off that "Brine". I process the solids in a monster food process Eser. Blend it fine. Take that mush & boil it w half the brine & distilled white vinegar. Cider Vinegar or the fancy white wine stuff . Your choice, 50 50 blend of the liquids then. Boil it up & strain it off. I redo the process again ,using half again by measure, the liquid brine/vinegar while boiling. Still after all that the mush is plenty potent. Feel free to freeze it in cubes or De-hydrate to use as a powdered spice. Makes a bunch of hot goodness. Oh yeah, after blending the two strained batches I will sometimes add some oragano, garlic salt white or black pepper to taste. every batch is unique. I've even used a small can of V-8 or tomatoe juice in the second boiling before blending Have some fun with this recipe. mike in ct

 

[Tesoro]

Usually with meat bb will put put enuf on so have pre-cooked left overs for tacos the next nite. Want good tacos then try them with bbq ribeye slices! Last night I roasted a chicken and chicken tacos tonight.
One of my favorites for bfast is refried spahghetti with a couple of fried eggs on top.

 

[Ringostar]

I use leftover brisket to make machaca.

 

[Tesoro]

any leftover is good other than fish.

 

[59FLH]

freeze it in cubes


Sounds like Bloody Mary’s

 

[rijndael]

I like smoking beef short ribs more than I like eating them .... I don't like the fat pockets.

I usually chop them up and put it in my baked beans, which turns them in to something you can't describe with words.

 

[JohnD]

“any leftover is good other than fish.“

Yes, fish tacos. Put the normal kind of seasoning on them, top with cilantro, white onion and cotija cheese. Very good and works best with a white fish.

One of my favorite leftovers this time of year are Hotbrowns. Made from leftover roasted turkey. Makes a very good dish.

John

 

[Kurz]

Odd but true, I've always liked smoked short ribs as well. Difference is, I enjoy eating them!

Fish tacos have become another one of those passions which I have pursued for years. I don't serve them often but I enjoy them more each time I find a good fish to use. Fish I can't seem to find anymore especially in the desert Southwest are Tile Fish and Monk Fish. Both have the texture I prefer and contain those good oils often touted by the medical profession. They stand up to many of the flavors we subject fish to while preparing.

Living most of time in the Southwest, I have gotten used to the many variations of 'salsa' offered locally and commercially. One of my hunting buddies makes one so good that I am willing to go face down in the entire bowl just to enjoy the full flavor.

I have a older friend, Anna, who was born in Armenia but spent much of her youth in Cuba before being smuggled out to the U.S. Anna is a virtual library of her mother's Armenian recipes and an excellent compendium of Cuban recipes. She is one of those treasures who has worked hard to keep all of those recipes available but only verbally that I am aware of. Nothing has been written down. One favorite past time when I make the trip to visit her always involves cooking lessons in her tiny kitchen.

Everything she has made and I've ever tasted has been an adventure for this Midwestern farm raised man. One simple dish, if you can call it that, is more like pickled vegetables which Anna always has in the refrigerator.

Tourshi (Tourshou)- Armenian Pickled Vegetables​

There are probably a hundred variations, all open to being modified for your personal tastes. Anna has a taste for a little heat (or more) in her version, so often you will find a different level of heat depending on which peppers are available. She will bring out this big jar from the refrigerator and serve the Tourshi with any of the flat breads which are available or her homemade flat breads which I prefer. Often she will have a fresh batch of Matzoon (Armenian yogurt) to tame the possibly hotter version. Served with Ice tea in the summer or room temperature tea in the colder months. Tourshi is well suited to the lunch or dinner table also as a condiment.



Enjoy!

 

[Knotwild]

Every year during duck season, guests request baked duck. I stuff a piece of celery, a couple of apple segments, a couple of orange segments, and a big onion segment inside each duck. Coat with olive oil and place breast down with a slice of bacon on each duck. Dump in some good orange juice and preheat the oven to 450, put them in covered. When I can smell them I cut the temp to 300 and let them cook until coming apart. Take the foil off and let them brown.

Then, (I love this), I put the leftover ducks in the fridge overnight. The next day I skim up the duck and bacon fat off the top and up the juice (throw out the large pieces of celery and apple peals). Pick the meat off the bones and take a cast iron skillet and make a roue with the duck fat. Pour in some whipping cream, add the dipped up juice, some large sweet peas and carrots if you like them. Let it heat til it thickens. Cover the top with canned biscuits cut in half. Heat in the oven at 350. When the biscuits are nicely browned it's done.