None dare call it 'leftover'

So last night I made a roast chicken for dinner with wild rice pilaf as a side dish.  Steamed cauliflower rounded out the plate--it was a good dinner.

I took a short cut to pilaf:  I prepared a box of Uncle Ben's Wild rice according to directions on the box and while it was cooking, I sauteed 1 onion,  1/2 sweet orange pepper, 1 large grated carrot and about 5 or 6 baby bella mushrooms, sliced thin, in olive oil.  Once the rice was done, I folded the sauteed vegetables.  Easy peasy.

This morning I'm making soup.  I think I'll call it Roast Chicken Pilaf soup because that's really all it is--leftover chicken and leftover pilaf brought together with broth.  The broth has been fortified by adding the salty, brown pan drippings from the roast chicken (fat skimmed). How simple is that?  I just got it together and tasted it and WOW!  It's really good and so easy!  Which is why I'm sharing this with you.

Repurposing leftovers can lead to some really great and unexpected meals.  Some are hard to replicate but others become family favorites in their own right.  I think this will fall into that category.

Recipe: Camembert Panini

Camembert Panini

Thinly sliced rustic french bread, buttered

Camembert cheese, rind removed

Pressed in a Panini maker until bread is crisp and browned

Top with mango and passion fruit jam.

France on a plate.

Recipe: Taco Soup (redux)

While I'm blogging about freezing dibs and dabs, here's a 'recipe' for Taco Soup that involves freezing leftovers.

I keep a large Cool Whip container for Taco Soup fixings.  It's my Taco Soup container.  I know it's time to fix Taco Soup when the container is filled with leftovers from previous Mexican dinners like burritos or tacos or fajitas.  Some things I put in my Taco Soup stash:

leftover seasoned taco meat

leftover refried beans

leftover chicken fajitas (peppers and onions included along with the meat)

leftover rice, corn, or black beans

diced onions, diced green chilis

enchilada sauce, taco sauce or picante (the end of the jars--they just take up room in the refrigerator)

Sometimes I'll add boned chicken if what I have leftover isn't enough to use for another recipe.  You get the idea.

On the day I make Taco Soup, I add this concoction to a large can of tomato juice and a can of diced tomatoes.  I add a can of drained beans (kidney, black, pinto, red beans--whatever I have on hand)  and a can of drained corn.  Heat through and mix in a package of dry Hidden Valley Ranch right before serving.  Serve with taco chips or corn chips, shredded cheese, and a dollop of sour cream. 

It's funny how it works out; regardless of the relative proportion of leftovers, it tastes about the same every time.  It's quick and easy and a great way to use up those little bits of leftovers instead of shoving them in the back of the refrigerator in plastic tubs and throwing them out at a later date!

Avoiding Freezer Mysteries

It happens to all of us.  You have a little bit of something leftover.  You know you're not going to use it up in the next day or so, so you decide to freeze it.  Months later, you go to the freezer looking for something and you can't find it.  Sometimes you can't find it because you can't recognize it.   Is this that half cup of evaporated milk leftover from trying that new macaroni and cheese recipe, or is it that 2/3 cup of buttermilk set aside for biscuits before it went out of date?  Is this basil pesto or mint pesto--leftover boned chicken or turkey?

I have developed a system for those little containers and jars of dibs and dabs.  Before I put that plastic lid on the container or screw the lid on the jar, (I always store liquids in jars now--easier to thaw in warm water) I write on what's in it on a piece of plastic wrap or foil.  If I've measured it, I write down how much.  I date it.  Sometimes I even write a note to remind myself what I saved it for.

Today I'm freezing buttermilk--two jars with 2/3 c. for single batches of biscuits and 1 1/3 c. for a double batch.  (Contrary to what you may have heard, you can freeze buttermilk if you're going to bake with it.  Just add a tiny pinch of salt to 'bring it back' after you've thawed it.)