Maggie's Musings

Monday, April 23, 2007 - Making the Best of Leftovers

This entry may only be of interest to die-hard foodies, so feel free to skip it if it gets too deep.

I have been working on canned meat and bean recipes and hope to eventually have a nice PDF e-book to show for my troubles. It won't be done any time soon, much like my Vegetarian Cookbook, Cooking for 2 CB, Only the Cheap Stuff CB, Quick Bread CB and all the ohters that clutter up my hard drive. These things take time, so I am patient to create them as I have the energy and hopefully will get some finished before the year is out. Maybe even before the summer is out.

So anyway, I was thinking through all of the standard ways to handle leftovers, which is what canned meats really are--leftovers that we pay extra for because someone had the good sense to can them and market them as "convenience foods." My interest in canned foods stems from their availability in food pantries and also the common use of them in Long Term Storage. Anyway, I made a mental list, which I am now sharing, of all the standard ways to handle leftovers and make the best of them. Now is when I go deep into foodie territory, so feel free to skp down to the bottom of the list.

Crepes
Curry, Tomato
Curry, Coconut
Quiche
Creamed, or in gravy, served over a starch
Pot Pie
Creamed and Baked with Biscuits on top
Creamed with a very thick white sauce and rolled up in biscuit pinwheels
With Italian Tomato Sauce
With Italian Alfredo Sauce
With Italian Garlic & Hot Pepper Sauce
Oriental Stirfry
Oriental Sweet & Sour
American Chop Suey
Mexican Tomato Sauce
Mexican Cream Sauce with Green Chiles
In a Soup with Beans
In a Cream Soup
In a Soup with Stock or Tomato Base
Chef Salad
In a Salad with Pasta or Potatoes or Rice
MIxed with Mayo for a Sandwich Filling
Mixed with Cheese for a Sandwich Filling
Mixed with Barbecue Sauce for a Sandwich Filling
A La King
Tetrazzini
Divan
Casserole with Rice
Casserole with Pasta
Casserole with Potatoes, Veggies & Cheese
In a Tortilla or Quesadilla
Croquettes or Patties
Cooked into an Omelet
Rice Pilaff with a suitable vegetable

I'm sure there are more, but that's all I've come up with for the time being. Making lists like this helps me create new recipes because I have a better understanding of what my options are, and then I can focus more tightly on testing and creating current recipes.

Anyone else have good ideas about how to handle leftovers? Am interested in reading them.

Monday, April 23, 2007 - Well....

Posted by Anonymous

here lately my main use has been carrying them to someone who could use a meal, or putting them into the freezer for that purpose later. We have a good many elderly people who love someone else's cooking every chance they get.
Other than that I mix things with rice (on your list) or save for soup (also on your list).
Great cookbook idea...can't wait to see it (and the rest of 'em)
Love you, girl
Maggie

Permanent Link

Monday, April 23, 2007 - Hey Maggie Girl

Posted by missmaggie

Hee! Loved your earing comment below =)

Great idea for dealing with Leftovers, I completely forgot about it too. We send lots to work with Fred and then I send some home with my Aunt, especially when I make big soups or casseroles. Saves my Granny from cooking a meal, and they have lots of hungry mouths to feed. I like being reminded to do it more often.

Love ya Hon'
-Maggie

Permanent Link

Monday, April 23, 2007 - Left overs

Posted by Lynn Marie

Welcome back! I've missed you. Good idea with the leftovers. I make "TV Dinners" out of them too and save them for a busy day where I can just pop them in the oven to have at the last minute. That way if the family is in a hury and can't all eat together, at least they all get a good meal.

Permanent Link

Monday, April 23, 2007 - Untitled Comment

Posted by opheliag

We always use up any leftovers in a stirfry (which you listed) or fried rice. I found your site about a year ago and have really been blessed by it. Matter of fact, my families most requested meal is pinto beans and batter bread from your recipes! My son asks for magic milkshakes all of the time.:) Keep up the wonderful work.

Permanent Link

Monday, April 23, 2007 - Leftover sausage

Posted by Anonymous

I posted a recipe I made up using leftover sausage and barley plus a head of cabbage: http://deweystreehouse.blogspot.com/2007/04/cooking-without-recipes-stinky-cabbage.html

It could be put in the same category as slicing leftover meat into soup (because if you added more broth and cut the cabbage smaller, you'd have cabbage soup).

Permanent Link

Monday, April 23, 2007 - Sorry to be anonymous

Posted by Anonymous

Sorry--that cabbage link was from me, Mama Squirrel at Dewey's Treehouse.

Permanent Link

Tuesday, April 24, 2007 - Untitled Comment

Posted by Anonymous

Leftovers as:
 
 Lasagna filling
 Pizza toppings
 Incorporated in meatloaf or meatballs
 Gumbo
 Hash, made with potatoes, onions, spices
 Quiche filling
 Interesting additions to cornbread or corn cakes
 Add to stuffing/dressing
 Stuffed cabbage, stuffed tomatoes, stuffed peppers
 Homemade pierogi filling
 : )

Permanent Link

Tuesday, April 24, 2007 - Leftovers

Posted by Beth

Give them to the dog or the chickens!! Just kidding (sort of). I am grateful that you are doing this thread! I hate trying to figure out what to do with them. My DH grew up in a household where Mom used EVERYTHING. I did not. I feel guilty throwing any of it out, but I keep it in the fridge till it is green and crawly and then I chuck it anyway because I have no idea what to do with a cup of this or that. Thanks for sharing your wisdom on this, Maggie.

Permanent Link

Thursday, April 26, 2007 - Untitled Comment

Posted by Robin

Hi Maggie,
 
 You have a wonerfull web site. Your recipes are what I use to feed my family with.
 This what I do with leftovers. I make freezer soup. I start by putting 2 +/- cups weak broth, or watered down tomato sauce in a gallon size freezer bag. Then I place the freezer in a pie pan sitting up right. After meals I toss in leftover cooked vegetables with some water their cooked in and meat. I also add to my freezer soup a little plain cooked rice, beans, potatoes and pasta that I've cooked up before I use it in different recipes.
 In about week or so I'll have enough soup for a family meal. To cook the frozen soup, I use a big pot and boil 2 cup worth of chicken or beef bullion. Then I add my block of soup and turn the burner on really low and place on the lid. I'll give it a stir and pound on the frozen chunk now and again until it's hot enough to eat. After it's cooked is when I'll season it and/or add some tomato juice.
 Unless I'm trying for Brunswick stew style of soup I usually don't mix chicken and beef. I'll start a second bag of soup. Pork goes good with either meat.
 
 I don't recommend thawing your bag of soup in the microwave. When I do this the bag always springs a leak making a big mess.

Permanent Link

Friday, April 27, 2007 - Untitled Comment

Posted by Anonymous

Don't forget the ever tasty Bubble & Squeak [1]. Was a staple weekend breakfast when I was growing up. Though I do remember mum putting egg in it too at times.

-Pete
[1] http://en.wikipedia.org/wiki/Bubble_and_Squeak

Permanent Link

Saturday, May 12, 2007 - Untitled Comment

Posted by Anonymous

I use left-overs in pasties or turnovers. Use pastry dough or yeasted bread dough (my family prefers the yeasted dough), roll 1/4 inch thin or a bit thinner. Cut 6 inch circles, put 1/2 cup of leftovers into middle. Fold, seal, and crim edges. Bake at 350 degrees (F) for 20-30 minutes until warm through and browned.

Elsi
http://gee-elsi.livejournal.com/

Permanent Link

<- Last Page :: Next Page ->