Leftovers #65 ~ Noodle Soup with Roasted Chicken and Vegetables

 

When there is leftover roasted chicken we usually go with the our favourite standbys when creating a meal however this time, noodle soups we craved. Full of vegetables, chunks of cooked chicken, a voluminous mound of noodles and brimming with a savoury broth is exceptionally easy to make and devour. Use whatever package noodle soup or ramen noodle soup you like, low sodium preferred, and cook according to package directions however while the noodles are simmering add chopped carrots, slices of red pepper, pieces of leftover cooked chicken, a handful of frozen peas, slices of green onion and a dash of soya sauce. When done transfer to a bowl and add a sliced hard boiled egg and sprinkle with Tajin seasoning or crushed chilies over top. A deliciously spicy full meal in minutes that uses leftover meat and vegetables perfectly.  

Leftovers #63 ~ Beef & Vegetable Pie

 

Leftover beef stew easily became this very palatable beef and vegetable pie. Place remaining leftover stew into a baking dish. Make your favourite pastry recipe or use a ready made puff pastry, roll the pastry out to the size of dish. Place the pastry on top. Cut slits in the pastry to allow venting, then brush melted butter over top. Pop in the oven until the stew is bubbling and the pastry is baked to a lovely golden brown. 

Sautéed Cabbage & Vegetables

 

An express vegetable sauté that transforms cabbage and a variety of vegetables with a delicate hint of garlic although you may want to add more garlic for an intense garlic flavour, if you wish. Garlic herb butter is key, if you do not have any, then use regular butter and add minced garlic and toss in some herbs. A splash of white wine never goes a miss however a flavoured vinegar will do if you do not wish to add the wine. As you can see this recipe is quite simple and flexible with ingredients and may be modified to your taste. Simple, savoury and delicious!  

 

Sautéed Cabbage & Vegetables

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about half a green cabbage, thinly sliced

3 celery stocks, chopped

1 onion, thinly sliced

4 cups sliced mushrooms

2 cups grated carrots (approximately 3 large carrots) 

6 tablespoon of garlic herb butter, or 1 tablespoon butter per cup of vegetables

1 tablespoon olive oil

splash of white wine, optional 

In a large frypan melt the garlic butter over medium high heat, stirring, ensuring not to burn the butter. Once the butter has melted add the olive oil, swirl together, then add the onion, carrot, celery and mushrooms to the pan. Gently stir then add the cabbage and gently toss, the best you can, to coat all the vegetables in the butter mixture. As the cabbage cooks down, it will get easier to do. Add the splash of white wine, toss to coat again and keep tossing, cooking until tender but still crisp. 

Stir-fry Sauce

 

This is quite simply the easiest stir-fry sauce you will make. You can adjust the crushed red pepper flakes depending on your level of heat or leave them out all together and replace them with a good dose of sriracha sauce or sweet chilli sauce. It has that combination of elements... sweet, salty, sour and spicy which delivers a flavourful stir-fry.  

Stir-fry Sauce

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1/2 cup low sodium soy sauce

1/2 cup low sodium chicken or vegetable broth

1 - 2 tablespoons cornstarch

1 - 2 cloves garlic, minced

1 tablespoon minced ginger

1 tablespoon dark brown sugar or honey

1 tablespoon olive oil

1 teaspoon rice vinegar

1/2 teaspoon sesame oil

1 - 2 teaspoons crushed red pepper flakes

Combine all the ingredients into a bowl and whisk together until fully combined.

Use immediately or store in an airtight container in the refrigerator for up to one week.

To use stir-fry sauce:

Heat one tablespoon of oil in a large skillet or wok.

Add your protein of choice (cubed chicken, slices of beef, tofu or shrimp) and cook until browned and almost cooked through. 

Transfer the protein to a clean plate. Add another tablespoon of oil to the wok or skillet and approximately 4 to 6 cups of chopped vegetables of your choice (onion, carrots, snow peas, broccoli, cauliflower, peppers, edamame beans). Stir-fry until tender and crisp. Return the protein to the pan with the vegetables and add the stir-fry sauce and cook for 2 to 3 minutes, or until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice or noodles and sprinkled with sesame seeds. 

Food Photo of the Day ~ Tofu Noodle Rice Bowl

 

Wanting to change things up however still remain familiar, our stir-fry dinner became something of a combination of ingredients and leftovers. Tofu was panfried and then cooked in a rich hoisin sauce, noodles were cooked and panfried, leftover rice was transformed into sticky soy rice, slices of fresh green onion and cucumber, delicately diced mini peppers, handful of crisp lettuce, a few prepackaged spring rolls and a couple shakes of sesame seeds all created this enjoyable flavourful dinner.  

Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.    

Roasted Vegetable Hummus

I am unsure where this sits in the realm of kitchen recipes. Leftovers, bits and bobs, about to expire... I had a few vegetables that had seen better days and wanted to use them rather than waste them. This was an inspirational dip and by that I mean I came across a few recipes that got me thinking and had me heading straight into the kitchen towards those forlorn vegetables. I may not have had full ingredients however I had a enough to create something. With the eggplant, green onions, green peppers, garlic and a can of chickpeas I was ready to create something... anything edible. Since this recipe was done completely on a whim, it can easily lend itself to interpretation, depending on what vegetables are at hand and your taste.       

The half of eggplant, the remaining green onions and some straggly bits of green peppers were sliced and lightly tossed in a little bit of olive oil. A whole head of garlic, cutting just the very top off the garlic drizzling with olive oil, dash of salt and pepper and wrapped in aluminum foil; were oven roasted on a parchment lined baking tray at 400ºF for about 20 to 30 minutes; the garlic taking the longest amount of time, 45 minutes. I did remove the green onions before everything else as they are smaller and more delicate and I did not want them to get burnt. Since roasting at such a high temperature I decided to check them periodically for doneness.

When the veggies were done I drained and rinsed a can of chickpeas. Gently patted them dry and toss them in a little olive oil and since the oven was still on and hot, they went into the oven and roasted for about 10 minutes on a parchment lined baking tray. The roasted veggies, including all garlic cloves, individually removed from the skin, which is super easy when oven roasted as such, went into a food processor with the oven roasted chickpeas and 2 tablespoons of  lemon juice, 2 - 3 tablespoons of tahini paste, 3 tablespoons olive oil, 1 and 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin and a pinch of salt and pepper. All was blended until smooth. What culminated was an exquisitely delicious thick rich oven roasted dip or pâté, delicious and worthy of any cracker, tortilla chip or piece of toast. 

Leftovers #59 ~ Guinness Pie

Having made Guinness Stew and soda bread for St. Patrick's Day, there were leftovers, and the leftover stew was turned into a pie. Fluffy flaky puff pastry covered the hearty savoury stew and gave this classic dish an extended dinner life. Served with a leafy green salad to freshen up the meal, releasing new life on this favourable leftover.

Food Photo of the Day ~ Chicken Stir-Fry

 

With a few ingredients my daughter created this chicken stir-fry for dinner. I helped wash and chop some of the vegetables and prep the chicken, totally being under her direction. It was an exceptionally tasty meal and we wish we could have this every night. An enjoyable, relaxing time well spent in the kitchen with her. - JD 

   

Leftovers #55 ~ Ham & Egg Fried Rice

 

Leftover ham and rice beckons one dish... fried rice... ham and egg fried rice to be exact. Toss in some frozen peas, sliced mushrooms, chopped green onions and a homemade sauce and you have the tastiest dinner in a bowl. Serve with shredded carrots and matchstick slices of cucumber and store bought vegetable spring rolls; it is a full on leftover meal so flavourful everything else pales in comparison; with not many dishes to wash up.

Have a nice weekend and stay safe everyone! - JD   

Leftovers #54 ~ Roasted Vegetable Galette

 

Leftover roasted vegetables can be reheated, mashed and reimagined. This, by far is the yummiest use of leftover vegetables and makes eating them more desirable and comforting... well I think anyway. The only thing I added was some spinach.  

I first sautéed the spinach with a few crushed garlic cloves for a few minutes then added the leftover roasted vegetables to the frypan which consisted of yams, potatoes, parsnips and carrots, sautéed to incorporate with the spinach and heat through, added a few dashes of balsamic vinegar and about a teaspoon or two of summer savoury. Once heated, I removed the frypan from the heat and set aside.

Rolled out the ready made puff pastry, according to package directions, on a sheet of baking parchment paper, spoon the vegetable filling into the centre of puff pastry and spread it outwards towards the edges, folded over the sides, brushed the sides with an egg wash then randomly placed thin slices of red onion on top. Carefully popped it on a baking tray, with the baking parchment paper, and into a preheated 375ºF oven until the edges have puffed up and become nicely golden. This went over incredibly well and can be served many ways, on its own, with soup or a salad. Depends on how hungry you are, really. I found it quite filling as is.   

A new year is about to turn and with that we bittersweetly say goodbye to 2020. Whatever or however New Year celebrations are this year, I hope there will be some comfort and happiness as possible; leaving behind such a tumultuous year as this, one can only hope. Peace and Happy New Year, everyone! - JD 

Food Photo of the Day ~ Korean Bibimbap

My son created this dinner for us, it's one of his favourite meals, Korean Bibimbap and it was so delicious. I have enjoyed Bibimbap many times however his efforts were extremely tasty. It was nice of him to make dinner for us. I was able to have the evening off, so to speak, from the kitchen and relax although I did offer a helping hand to keep the kitchen running smoothly. 

Have a good weekend everyone and stay safe! - JD 

Food Photo of the Day ~ Pan-fried Potatoes with Shredded Carrots

The potato has been one of the most modest side dishes, as well as being a staple. Pan-fried potatoes can easily be made into a side dish or a main. Adding shredded onions, carrots and or cabbage is a nice way to add a bit of flavour. You can do this with regular sized potatoes although you will have to cut them in half before boiling and cut them again when cooled. My mum would always do pan-fried potatoes, whether they were boiled or mashed, with leftovers potatoes. It was a great way to use up those leftovers and create a side dish for a meal.     

Boil the mini potatoes, in a large pot with water, until just tender. Drain and allow to cool enough to cut each mini potato in half. Heat a little oil or butter in a fry pan over medium high heat. Add the cut potatoes and sauté for a few moments. Add fresh or dried herbs, salt and pepper. Then add whatever shredded vegetables you wish. Sauté for a few more minutes, until potatoes are nicely golden brown and the shredded vegetables are semi-soft. Serve. 

Hope everyone had a good weekend and is keeping well. - JD 

Savoury Galette

I make plenty of sweet dessert galettes so why not add a savoury one to that list. A breeze to whip up and delicious this is suitable anytime... for breakfast, lunch or dinner. You may want to adjust the vegetables according preference or season. 

Savoury Galette
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1 medium eggplant, sliced
1 medium zucchini, sliced
200g sliced mushrooms
1 medium red onion, sliced into rings
fresh or frozen spinach, chopped
5 to 6 small tomatoes, halved 
1 - 2 tablespoons olive oil
2 to 3 cloves garlic, crushed
Summer Savoury or Herbs de Provence 
dash of balsamic vinegar

ready made puff pastry, thawed, according to package
passata sauce

Preheat oven to 375ºF.  

In a large skillet, over medium heat, add the oil, onions and crushed garlic. Sauté for a few moments then add the remaining vegetables, except the halved tomatoes, and seasoning. Continue to sauté until just tender. Add a dash of balsamic vinegar and stir to combine. Remove from heat and allow to cool, slightly.

Roll out the ready made puff pastry according to package directions. If no parchment paper is provided, place a piece of baking parchment paper, on a clean flat surface, before rolling the puff pastry out, and roll the puff pastry on top. Once rolled to a relaxed and desired size, place with the parchment paper on a baking sheet; spoon passata sauce in the middle spreading out towards the edges, making sure to leave about an 1 inch gap between the sauce and edge. Place the vegetable mixture over top of the sauce and fold the edges inwards; towards the centre of the free formed pie. Randomly place the halved tomatoes on top. 
If you forget to place the rolled out dough on the baking sheet before assembling, not to worry, carefully and quite possibly with help, gently glide the now formed pie with the parchment paper onto the baking sheet.  

In a small bowl, beat an egg with with a teaspoon of water and a pinch of salt. Brush the egg wash over the folded pastry edges, to seal any cracks and to create a lovely golden colour once baked. Sprinkle seasoning over the egg wash, if you wish. Place in the preheated oven for about 30 minutes or until the pastry has puffed up and is nicely golden brown. Remove from oven allowing to rest for 1 minute. Sprinkle with freshly grated cheese or crumble cheese over top.  

Hope everyone had a lovely weekend. Out with the extreme cold and in with some warmer winter temperatures, so to speak. - JD 

The Market

Like most weekends we went to the market. Amongst the rainbow tomatoes and nectarines we found some lovely golden plums. I never had a golden plum before. I found the taste to be a bit sweet and tart. A nice combination which I enjoyed.

 - JD 

Easy Eggplant

This is one of my favourites not only because in a matter of minutes you can have an effortless tasty dish but for it's sheer simplicity and carefree recipe.  

Easy Eggplant

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1 medium eggplant, sliced into rounds

mushrooms, roughly chopped

olive oil

fresh or dried herbs

spice seasoning mix

grated parmesan cheese

Panko bread crumbs

chopped fresh parsley, optional 

Heat about 2 tablespoons of olive oil in a large frypan over medium high heat. Add the sliced eggplant. Stir and sauté for a few moments. Add the chopped mushrooms and stir to combine. Continue to sauté while stirring to prevent the eggplant and mushrooms from sticking. When the eggplant and mushrooms are starting to soften add some herbs, dried or fresh whichever one you prefer, and some spice seasoning mix... I added a pepper and garlic combo mix, stir and sauté further allowing the vegetables to absorb some of the herbs. Sprinkle the grated parmesan cheese and Panko crumbs over the now seasoned eggplant and mushrooms. Toss to coat and sauté for about 1 minute; gently stirring to prevent sticking. Remove from frypan and place in a serving dish. Sprinkle with a little more parmesan cheese and Panko bread crumbs and fresh chopped parsley. Serve.   

Hope everyone is having a nice week. - JD 

Dublin Coddle

I searched through many recipes for a Dublin Coddle and I found that although there may be similarities there are also slight variations. I made my recipe true to the meat and veg form however the method is where I tweaked it. Opting for a bit of less time and less clean up. This traditional Irish dish is absolutely tasty, one of my favourites! 

Dublin Coddle

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6 russet potatoes, peeled and chopped

2 leeks, sliced into rounds

1 onion, sliced into thin rounds

1 pound chicken sausages

1 pound thick smoked bacon, cut into cubes

salt

fresh black pepper

thyme, fresh or dried

3 cups low sodium chicken stock

fresh parsley, roughly chopped

Preheat oven to 375ºF

In a large frypan cook the sausages, according to package or on medium/high heat for 17 to 19 minutes, turning half way through cooking time, until browned and an internal temperature of 165ºF (74ºC) has been reach. Remove from frypan and drain on a plated lined with paper towel (kitchen towel).

Using the same fry pan, add the chopped bacon and cook over medium/high heat until just crisp. Drain on a plate lined with paper towel (kitchen towel). Remove and reserve  some of the bacon fat, if there is an excessive amount, leaving about 1 tablespoon in the pan, add the sliced onions and sliced leeks to the pan. Sauté for a few minutes then add the chopped potatoes. Gently sauté the onion, leeks and potatoes until they have slightly softened. Add a little more bacon fat if necessary. 

Take a large casserole dish and spray with cooking oil. Spoon the potato vegetable mixture on the bottom of the casserole dish. Sprinkle salt over top, grind some fresh black  pepper over top and sprinkle with thyme. Arrange the cooked bacon over the potato mixture. Cut the cooked sausages in half and arrange on top of the bacon. Pour the stock over everything. Cover tightly with a lid or foil and bake in the preheated oven for about  45 to 55 minutes, until bubbly. Remove from oven and sprinkle the chopped fresh parsley on top. Serve with soda bread.     

 

Vegan Frittata

I stumbled upon this recipe after a friend shared it on-line. The ingredient list may look long however don't let that stop you from making this delicious dish. 

Vegan Frittata

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half an onion, chopped in half

2 - 3 stalks of celery, chopped in half

2 carrots, peeled and chopped in half

2 garlic cloves, peeled 

1 cup of broccoli 

200g chickpea flour

3 tablespoons nutritional yeast

1 teaspoon turmeric

1 tablespoon thyme

1 teaspoon baking powder

1/2 teaspoon salt

some pepper

2 1/4 cups Veggie stalk

1 cup chopped spinach

Preheat oven to 400ºF (200ºC) Using vegan butter, butter the bottom and sides of a quiche or baking dish. Set aside.

Using a food processor, pulse/blitz the onion, celery, carrots and garlic a few times. Then add the broccoli and pulse/blitz again. Set aside.

In a large bowl combine the chickpea flour, nutritional yeast, turmeric, thyme, baking powder, salt and pepper together; then add the veggie stalk, blend until smooth. Fold in the blitzed veggies plus the spinach. Pour the mixture into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until brown.  

Notes: With a few simple changes this recipes lends itself for modification if you are not vegan however the recipe as is, is great! 

You can find the video recipe on Youtube titled Easy Vegan Frittata by Vegish. or Vegish (vegish foods) on Facebook.  

Hope everyone is having a good week. Stay warm! - JD 

Food Photo of the Day ~ Oven Roasted Vegetables

Nothing beats a tray full of oven roasted veggies! Slightly golden brown and seasoned. Mostly enjoyed with a Sunday roast or Holiday meals... to me this is the perfect savoury side to any meal. 

Hope everyone had a great weekend! - JD 

Wagamama

This was one eatery we kept passing by. It became our culinary shadow until finally we gave in and had lunch there. The food was clean and the Gin and Tonics just how I like them... all dressed up. I had the Shiitake Donburi, a mushroom and broccoli omelette served in a light lashing of teriyaki sauce on brown rice with fresh vegetables. Over all the cafeteria style atmosphere was pleasant, the food clean and tasty. 

To find a Wagamama near you or more information about Wagamama click *here*   



Hope everyone had a lovely weekend! - JD