Cook. Nourish. Heal. Celebrate.

Posts tagged as leftovers

Chickpea Flour Frittata

Posted by Stephanie Meyer on Jun 4, 2013 at 2:05pm

Chickpea Flour Frittata You’ve worked late, or have been chauffeuring kids all evening, or were out late with friends. You walk in the door exhausted and starving, craving something more substantial than a bowl of cereal. This hot, fast, pleasantly filling frittata is what to make, especially if you can scrounge a few vegetables from the cooler, whether leftover or fresh.

I’ve called this a frittata, but the addition of gluten-free, grain-free chickpea flour puts it somewhere between an omelet and socca crepes. Nicely eggy, with the heft of a flatbread, it sturdily cradles any assortment of vegetables. If you like, add pieces of leftover sausage, or a sprinkle of cheese. I like mine topped with Greek yogurt for a bread-n-spread sort of feel, but a drizzle of good olive oil and a generous grinding of black pepper are plenty lovely.ChickpeaflourfrittatawholeI tend to  make one large version and eat the whole thing by myself, with my hands, cooling my burned fingers and tongue with a cold glass of rosé. If you’re motivated to share, you can certainly fry the batter as two smaller frittatas and top them with an arugula salad dressed with a bit of lemon juice and olive oil.

Recipe for Chickpea Flour Frittata at TC Taste/Minnesota Monthly Magazine.

Turkey a la King

Posted by Stephanie Meyer on Dec 7, 2011 at 10:40am

turkey a la king andrew zimmern

Um, I’m a bit late putting this up, I’m very sorry. This dish is of course is perfect for leftover Thanksgiving turkey…perhaps you froze some? Then you’re in luck! A creamy, delicious topping for rice, or filling for a luscious pot pie.

Perhaps you’re roasting a turkey for Christmas? I’m trying…

Recipe for Turkey a la King at Food & Wine Magazine/Andrew Zimmern’s Kitchen Adventures.

Cranberry Sauce Sour Cream Muffins

Posted by Stephanie Meyer on Nov 29, 2011 at 2:56pm

cranberry sauce sour cream muffins

As I mentioned below, I had the pleasure of chatting all things leftovers on Saturday morning, on the Fresh & Local radio show, with host Susan Berkson and Mike Madison of local hip hop group Unknown Prophets. While Mike is a musician by trade, he is also a fantastic cook. His passion for teaching children about good food is completely contagious. We had a great time talking about cooking fresh food, reaching out to chefs like Mike DeCamp at La Belle Vie for ideas and tips, and how involving children in meal preparation is The Way to encourage them to try new and different foods.

Since I had a nice amount of cranberry sauce leftover, I made up a batch of muffins and took them with me to AM950. Despite the fact that I forgot to put sugar in them – I baked them at 6:30 am, hey – the muffins got the thumbs up from Mike and Susan, and from my family, to such a degree that I’ve made them twice more.

Reicpe for Cranberry Sauce Sour Cream Muffins at Dara & Co./Minnesota Monthly Magazine.

Thanksgiving 2011

Posted by Stephanie Meyer on Nov 28, 2011 at 12:36pm

fried quail

Thanksgiving kicked off when my dad pulled up to the house last Tuesday afternoon, fresh from a quail hunt in Tennessee. My stepmom Susanna flew in a few hours later from Sheridan, Wyoming, their now home.

dad marinating quail

My house and kitchen were immediately improved. Dad sharpened my knives and starting halving and marinating quail in buttermilk and hot sauce. Susanna started washing dishes, straightening the house, and running loads of laundry. I felt a huge weight lift from my over-scheduled shoulders that can only come from guests who don’t ask what needs to be done, but just find things and jump in. Usually those guests are family members, but not always.

Whoever the hell they are, they are always welcome in my home.

Sasha came by for dinner Wednesday night, just home from her freshman year at Wellesley. It was so good to see her! While we all chatted, Dad fried the quail: After their buttermilk soak, he dredged them in flour (gluten-free AP for me, which worked like a charm), let them rest on a rack for 15 minutes or so, then fried them in a couple of inches of hot oil.

fried quail

My god. Tender-crispy-sublime. We devoured them.

Later that night David, Etta, and my cousin Craig arrived in various shifts from NYC and DC. I had big plans to stay awake to feed them late dinners. I even went for an almost-midnight walk, giddy in the balmy air, but upon return…I totally fell asleep.

Which was probably for the best, given my early-Thursday-morning playdate with butter and herbs and the big ol’ turkey that I had brined overnight Tuesday, then let dry out in the fridge overnight Wednesday. That one-two punch always yields ridiculously crispy skin, lightly salty, perfectly buttery. I hit it pretty hard while Dad carved the bird.

In fact, if I could eat just crispy turkey skin and a pile of stuffing and call it Thanksgiving dinner I’d be so happy.

herb roasted turkey

Which is why I am in fact I am happy, because that’s exactly what I did.

mashed potatoes with sour cream and chives

OK, I – as well as my uncles Bruce and Jim, aunts Mary and Marge, cousin Craig, brother David, sisters Stacey and Etta, John, Mom, Dad, and Susanna – also inhaled these amazing Melissa Clark sour cream mashed potatoes, prepared by Stacey & Susanna. They have earned a do-ahead spot on my Thanksgiving table, for sure. The chives are a particularly lovely addition, as is Parmesan cheese on top. We skipped the called-for breadcrumbs and didn’t miss them.

My aunt Mary brought green beans – no, not those green beans. Her version was fresh and simple – fresh beans tossed in an anchovy vinaigrette. Delicious.

cornbread dressing gluten-free

I was thrilled with the way the (gluten-free) cornbread stuffing turned out. I added both spicy and sweet sausage, mushrooms, plenty of fresh sage, and Parmesan cheese. We’ve been frying the leftovers for the last few days, to top with poached eggs… Goodness do that.

wild rice salad

My stepmom Susanna was the first to bring this gorgeous wild rice salad to the Thanksgiving table, sometime in the mid-90s, and one of us makes it every year, this year my aunt Mary. The citrus dressing is a welcome sweet-tangy palate cleanser in the midst of lots of buttery sausagey richness.

My mom made a cranberry-orange sauce and The Curry Diva herself, lovely Heather Jansz, gifted me a jar of her precious chutney. Both were stunning with the turkey, at the dinner table and on many sandwiches afterward.

I got too busy eating, talking, and drinking wine to snap a pic of my aunt Marge’s perfect pumpkin chiffon and pecan pies! No! Needless to say, they were attacked as usual. Gone baby gone. She is a master.

ruhlman oven stock turkey

I made this Michael Ruhlman oven stock from the carcass. It’s the best stock I’ve made and so easy! With the stock, turkey, and leftover mashed potatoes I made a shepherd’s pie, which we dug into last night. And turkey wild rice soup and latkes, which we ate Saturday night. And I’ll be making this Mark Bittman turkey & spinach coconut curry for tomorrow. (I’m taking a break from turkey today…I need a little breathing space. Uff.)

puppy jake

mom with etta

Mom’s cranberry sauce has appeared in three batches of muffins, one of which I brought with me to AM950 on Saturday morning, when I was on the Fresh & Local Show with Mike Madison of Unknown Prophets. We talked leftovers for an hour with host Susan Berkson and barely scratched the surface! The whole conversatoin left me starving so I came home and made myself a big batch of turkey nachos. I do so love turkey with chiles.

What fun have you been having with leftovers? I hope you all had a terrific holiday!

Sunny Sunday

Posted by Stephanie Meyer on Mar 15, 2009 at 7:45am

Sunday morning, a cup of hot coffee, a sunny forecast for plus 50 degrees, a few leftovers to mess around with – life is good. I can’t wait to scoot out the door for a long afternoon’s walk.  Granted, there is still plenty of snow stubbornly sticking around.  But not enough for complete ground coverage, which means bits of spring are peeking through.  (Some people call it brown grass, I call it spring, la la la!)

 

 

 

 

 

 

 

 

 

 

 

 

 

I had decided last night that the bread-salad croutons and wild mushroom sauce from Friday’s dinner party would make for pretty awesome Sunday eggs of some sort.  Fried, scrambled, souffle?  I settled on a frittata as the best (easiest) vehicle, so frittata it was.  I started by preheating the broiler and drizzling a little olive oil in a small nonstick saute pan.  Over medium heat I quickly sauteed a minced scallion and a handful of spinach leaves until wilted (sprinkle of salt, grind of pepper).  I pushed that off to the side and added the croutons (diced quite small first) to heat and crisp them up a bit.  Then an egg, lightly beaten.  I let the bottom set (takes only a minute or two when cooking just one egg) then ran the pan under the broiler to set the top.  A spoonful of warm mushrooms to finish and oh yes, a Sunday brunch was born.

What have you got in your fridge to make a frittata?  Bet you’d be surprised – almost any vegetable, a few gratings of cheese, diced ham or crumbled bacon, a few slices of potato…  The options are pretty endless.  And inexpensive (this is seriously cheap eats).  And perfect for breakfast, lunch, or dinner.  And clearly easy and fast.  Get creative, stir something up, and enjoy!