Leftovers #68 - Chicken Teriyaki

 

Leftover roasted chicken can lend itself to so many reincarnated meals and teriyaki chicken is one of them. Since the meat is already cooked it gets added after the veggies, broccoli and snow peas have been lightly stir-fried, then add whatever teriyaki sauce or any stir-fry sauce you wish to use, whether it be a homemade one or a ready-made one. Allow to simmer until heated through then serve over rice. Either way this is another tasty meal that uses up leftovers.  

Food Photo of the Day ~ Tofu Stir-fry Bowl

 

Dinner may be as simple or complex as you like and at times it doesn't have to be pretty, just delicious. I do enjoy in creating quick pulled together nutritious meals and this tofu stir-fry is just that. Panfrying the tofu and then sautéing it in a sticky sauce, add some grated carrots and sautéed kale in sesame oil with a dash of rice vinegar, topped with a hard boiled egg and served in a bowl with with rice that's sprinkled with chopped green onions and dried shredded coconut. Delicious!    

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 

Curry Vegetable Strudel

Maybe one would think that curried vegetables and sharp cheddar cheese would not go together however, to me, it does. Roll it up in filo pastry to create the perfect main or side dish, that is absolutely flavourful. An easy delicious savoury meal worth every bite. 

Curry Vegetable Strudel

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1 onion, chopped

2 carrots, peeled and coarsely grated

1 courgette (zucchini), chopped

350g/12oz potatoes, chopped
1 can of corn, drained

5 tablespoons/2 1/2oz/65g, butter

2 teaspoons/10ml mild Curry paste

1/2 teaspoon dried thyme

2/3 cup/150ml/1/4 pint, water

salt and freshly ground black pepper

1 egg, beaten

2 tablespoons/30ml single cream

2 oz/50g Sharp Cheddar Cheese, grated

8 sheets of filo pastry

sesame seeds, for sprinkling

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes until they are soft; add the corn, then add the curry paste and cook for a further minute.

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

3. Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

4. Melt the remaining butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other sheets on top. Brush again.

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 375ºF/190ºC/Gas 5 then bake the strudel for about 25 minutes until golden brown. Allow to stand for 5 minutes or so before cutting.

Hope everyone has been having a lovely week. - JD 

The Best 100 Vegan Baking Recipes

It seems as though, lately I have been glancing through my vegan/vegetarian cookbooks more. I do think that if it tastes the same or better than the original non-vegan recipe then why not try it, eat it, and enjoy it! If you ever thought about creating vegan baking than this book is a good one to start with. 

The Best Vegan Baking cookbook covers classic and traditional treats as well as the author's own baking creations. The 100 recipes are delicious cruelty-free baking that are rich in flavour and taste. Easy to bake recipes that offer simple substitutions for eggs and diary and baking tips and tricks to help you along. 

Each recipe has been rated 1 to 5 hand whisks; 1 being very simple and 5 being challenging. Regardless, all recipes may be conquered by those willing to try. 

To find out more about the author and other recipes click *here* 

Most of the shops here in E-town seem to have an over abundance of apples and therefore apples are on sale. So I thought I would share this simple apple cake recipe...

Cinn-ful Apple Cake

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Yields: 1 cake, 12 slices  Prep Time: 20 mins  Difficulty: 2 hand whisks 

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups sugar, divided

1/2 cup margarine, melted and cooled

3/4 cup applesauce

1 teaspoon vanilla

1/4 cup milk

2 teaspoon cinnamon

3 cups peeled, chopped baking apples (such as Granny Smith)

Preheat oven to 350ºF. Grease and flour the sides of an 8-inch springform pan and line the bottom with parchment paper. If you do not have a springform pan, a regular 8-inch cake pan will do.

In a small bowl, combine flour, baking powder and salt. In a large bowl, cream together 1 1/4 cups sugar with margarine. Add applesauce. Incorporate vanilla and milk until mixed through. Add dry ingredients to wet ingredients in two batches until just mixed.

Combined cinnamon with remaining 1/4 cup sugar. Toss 2 tablespoons cinnamon-sugar mixture with sliced apples. Gently fold apples into batter.

Spread batter in the prepared pan. Sprinkle top with remaining cinnamon-sugar mixture. Bake for 65 to 70 minutes, until middle of cake is set and the toothpick comes out clean. Remove cake and let cool completely on a cooling rack before serving. Store cake covered at room temperature.

Hope everyone is enjoying their week so far. - JD 

Food Photo of the Day ~ Butternut Squash with Parmesan

For some reason it seems like I am on a roll with adding Parmesan to everything lately. Grated butternut squash could not escape my cheesy wrath. Sautéd in a frypan with little oil and salt and pepper; once softened a generous handful, it is cheese after all, of parmesan cheese was sprinkled over top. Allowing the cheese to melt ever so slightly. Simplistic in form and effort however a great way to make a bland vegetable very palatable. Cheese makes everything that much better... well at least I seem to think so! 

Hope everyone's week is going well. - JD  

Eat Your Greens

Now more than ever there are plenty of green options at the grocery store. Which has an increasing imaginative way of incorporating these versatile veggies into our everyday cooking and baking. Nutritious and tasty, greens are considerable ingredients to boost your recipes and your health. 

Eat Your Greens, is informative with helpful hints and tips. An introduction is included with 4 other chapters titled, Light Bites, Dynamic Dinners, A Little on the Side, and Green Juices. If you would like a compact guide on the important nutrients in green vegetables, how to choose produce, growing your own greens, how to prepare and cook green vegetables, and green juices this is a good book for you. There are many recipes to inspire and ponder, like... Pork Coconut Lettuce Wraps, Spicy Eggplant & Chickpea Casserole, Greens, Pea & Bean Burgers, Stir-fried Brussels Sprouts with Almonds, Kale & Mango Juice and Lettuce & Kiwi Quencher. These sound all perfectly delicious and tantalizing and hopefully inspiring; like this recipe from the book... 

Kale, Lemon & Chive Linguine

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Serves: 2-3   Prep Time: 20 mins Cook Time: 20 mins 

Ingredients:

9 ounces kale, thick stems removed, leaves sliced widthwise into thin ribbons 

(about 3 3/4cups prepared)

8 ounces dried linguine

1/2 cup olive oil

1 onion, chopped

1 garlic clove, thinly sliced

grated zest of 1 large lemon

large pinch of dried red pepper flakes

3 tablespoons snipped fresh chives

1/4 cup freshly grated Parmesan cheese

salt and pepper, to taste

1. Bring a large saucepan of water to a boil. Add the kale and blanch for 2 minutes, until just wilted. Drain, reserve the water, and set aside.

2. Bring the reserved water to a boil in the large pan. Add linguine and cook according to package directions until tender but still firm to the bite.

3. Meanwhile, heat the oil n a large skillet over medium - high heat. Add the onion and sauté for 2 to 3 minutes, until translucent. Add the garlic and sauté for an additional minute. 

4. Stir in the kale, lemon zest, and red pepper flakes and season with salt and pepper. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until tender but still bright green. Add a little of the cooking water if the mixture becomes dry.

5. Drain the pasta and transfer to a warm serving dish. Add the kale mixture, tossing with the pasta to mix. Stir in the chives and Parmesan and season with salt and pepper. Toss again and serve immediately.

Hero Tip: Using the kale cooking water to cook the pasta not only saves time and fuel, but also gives the pasta more flavour.

Who doesn't remember pushing greens around the dinner plate, when younger, in hopes they would magically disappear on their own. - JD  

Savoury Vegetarian Hand Pies

The recipe may seem intense however these are far from that. Once, in your groove, you can create these scrumptious morsels at ease. Using ready made puff pastry is fine and saves  time, if you are like me and haven't quite mastered the art of puff pastry; although shortcrust pastry I have. On their own or served with a salad either way these are simple and delicious. 

Savoury Vegetarian Hand Pies

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1 carrot, washed and peeled 

1 small zucchini, washed, with the skin on

1 medium potato, washed with the skin on

1 shallot

half a block of frozen spinach, defrosted or thawed and water gently squeezed out

1 tablespoon vegetable oil

a few splashes of low sodium vegetable stock

1 tablespoon curry powder

1/4 teaspoon turmeric powder

1 box of ready made frozen puff pastry, thawed according to package 

1 egg

1 tablespoon water

Pre-heat the oven to 400ºF (200ºC) and line a baking tray with baking parchment paper set aside. 

Dice the shallot, set aside. Grate, the freshly washed, carrot, zucchini, and potato; gently squeeze out any excess water from the vegetables, if there is any. Place all into a large bowl and set aside. Prepare the spinach, as stated above.    

In a large fry pan, add the vegetable oil and heat over medium high heat. Add the diced shallot. Stir frequently. Allow the shallot to become tender. Then add the vegetable mixture. Stir to combine. Allow to cook and become tender. Stir in the spinach. Add the few splashes of vegetable stock; stir, then sprinkle in the curry powder and turmeric. Stir to combine and allow the vegetables to be coated in the seasoning and the liquid to be absorbed. You may add more curry powder, if you wish as it will depend on your taste. Sauté for a few minutes then remove from heat and place in a bowl to cool. 

Once the filling has cooled it is time to make the pies...  

Ready made rolled sheets of puff pastry work well for this recipe as they will save a bit of time, if you can not find them and all what is on hand are ready made puff pastry blocks, you'll have to prepare them according to package directions... essentially roll each one out. 

On a clean surface, lay out the sheet of ready made puff pastry with the backing paper still on, this will make it easier to release the puff pastry, and using a 2 3/4 inch (69mm) round cookie cutter, cut out as many rounds as the sheet will allow, approximately, 6 to 9, take the other sheet of ready made puff pastry, every box should come with 2 sheets, lay out the sheet and cut out the same amount of rounds as you did for the first sheet. You should have an even amount of puff pastry circles, one for the bottom and one for the top. You can collect the scraps of discarded puff pastry and reshape and roll to cut out more circles.  Making  approximately 12 to 16 circles in total.

Fill half the circles with a tablespoon of the savoury vegetable mixture. 

Using your finger, lightly wet the edges of the cut rounds with water. Cover the tops with the remaining circles, pressing the two dough halves together. Crimp the edges with a fork to seal. You may need extra water for the fork crimping.  

In bowl, beat the egg with the water. Brush the tops of the pies with the egg wash. Use a sharp knife, cut a ventilation hole, or a slit, into the top of each formed pie. Arrange the pies on the prepared baking tray.

Bake for 15 to 20 minutes or until nicely golden brown. Serve warm.   

Notes: Be creative try different vegetables and seasonings. Add cheese. Make them with fruit. If shortcrust pastry is what you prefer then try using that, the baking time may vary although the prep and assembling will remain the same. 

Hope everyone had a wonderful weekend! - JD 

Leftovers #41 ~ Bean Couscous Salad

Having leftover couscous is great because you have the start of making an interesting dish. Take the leftover couscous and place into a large serving bowl, add chopped red and orange peppers, diced red onion and 1 can of mixed beans, that have been drained. Toss. Then make a a simple raspberry vinaigrette dressing and drizzle over the couscous salad. Toss to coat. Cover and allow to mellow in the refrigerator for a few hours. When ready to eat. Remove from refrigerator, give the couscous salad a nice toss and scatter fresh pomegranate seeds on top. Serve. The perfect side to meat or tofu. Keeping it simple!  

Tofu Vegetable Curry

Here is a delicious weekday meal that is quick and easy. You can simply interchange with fresh vegetables however frozen vegetables saves one just a bit of time. 

Tofu Vegetable Curry 

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1 to 2 packages of firm tofu, cut into cubes*

1 can coconut milk 

2 tablespoons fresh lime juice

1 1/2 tablespoons curry powder

1 teaspoon sesame oil

1 teaspoon coconut oil

1 package (500g) frozen mixed vegetables

 freshly grated lime zest

Grate the rind of 1 lime into a small bowl. Set aside. 

In a large bowl combine the coconut milk, lime juice, curry powder and sesame oil. Stir. Set aside.

In a large nonstick frypan or wok, heat 1 teaspoon of coconut oil over medium heat. Add the cubes tofu, turning the cubes often, cook for about 10 minutes or until lightly brown all over.

Turn the heat up to high and add the frozen mixed stir-fry vegetables, stir and cook for 5 to 7 minutes or until heated through. Add the coconut milk mixture and allow to simmer to a boil. Once boiled, turn the heat down to medium and continue to simmer for 5 to 10 minutes. Remove from heat. Add the grated lime zest, stir, and serve over brown rice. 

*To remove the excess moisture from the tofu, press tofu between kitchen towels/paper towels or clean pieces of cloth. 

Notes: you can stir a handful of cashews before serving.   

Stay warm! - JD 

Roasted Vegetable Penne

Looking for a quick mid-week... weekend meal this roasted vegetable penne has everything plus a few minutes to spare. Oven roasted vegetables are well paired with this cheesy, garlic pasta and will quickly gather family and friends around the dinner table.   


Roasted Vegetable Penne 

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Serves 6 

500g penne

4 peppers, any combination of red, yellow and orange

2 zucchini
1 pint of brown mushrooms, thickly sliced

2 shallots, diced
1 tablespoon of vegetable oil
1 tablespoon of balsamic vinegar
1 tablespoon mixed herb seasoning mix

1/4 cup olive oil
1/4 cup of reserved pasta water (water from the cooked pasta)

2 cloves of garlic, crushed
1/2 cup grated Asiago cheese 

Preheat oven to 400ºF and line the baking tray with a piece of baking parchment paper.

Place the prepared peppers, zucchini, mushrooms and shallots into a large bowl. Toss with the 1 tablespoon of vegetable oil, balsamic vinegar, and mixed herb seasoning mix. Once nicely coated place on the prepared baking tray and roast in the oven until tender and brown... about 20 to 25 minutes.

In a large pot cook penne according to package. Before draining reserve 1/4 cup of the pasta water.

Place the drained pasta back into the pot over no heat. Stir in the reserved water, the 1/4 cup of olive oil, and the crushed garlic while the pasta is hot. That way it will cook the garlic a bit. Stir in the roasted vegetables and cheese. Sprinkle with a bit more cheese. Serve.

Have a good weekend everyone! - JD 

Broccoli Salad

The ingredients are few, which lends to bending the recipe rules with this one. Adding a few other ingredients to compliment this simple yet delicious salad may be considered. However the crisp broccoli, smoky bacon, and cheese do not go a miss and would certainly be lovely served over a jacket potato. Nonetheless this makes for a very satisfying side salad. 

Broccoli Salad 

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Serves 4 - 6

2 bunches broccoli, washed and chopped into smaller florets

1/2 cup extra sharp cheddar cheese, grated

1 shallot, peeled and finely chopped

10-12 strips bacon, cut into pieces and fried

For the Dressing:

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3/4 cup light mayonnaise

1/3 cup white sugar

4 tablespoons white vinegar

In a large bowl combine the broccoli florets, cheese, shallot and cooked bacon.

In another bowl whisk together the mayonnaise, sugar and vinegar. Pour over the broccoli mixture and toss to coat. Chill for a few hours then serve. 

Notes: Try using different cheese, and or a different vinegar. Add dried cranberries or chunks of grilled chicken, a handful of spinach. Diced red pepper. Add a teaspoon of curry powder to the dressing or a squirt of Sriracha for some heat.

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Vindaloo

Leftover pan fried potatoes became part of this spicy vindaloo dinner. Make your favourite vindaloo sauce or opt for a low sodium ready made sauce, if you are pressed for time. Once the meat has been cooked thoroughly, and veggies are ever so tender, and the sauce is bubbling add the leftover potatoes; giving a gentle stir and allowing the potatoes to heat through. No need for additional carbs like rice as the meat, veggies, and potatoes are a well rounded all in one meal.

Hope everyone had a great weekend, we did! - JD   

Food Photo of the Day ~ Noodle Soup

When one has been fighting a cold like I have this past week; noodle soup is a comforting thing. Carrots, green onions, cubed herbed pork and rice noodles all nestled in a vegetable broth. How soothing! 

- JD  

The Summer Salad

Summer is here and what a way to start then with a light crisp salad. This is by far the simplest salad to make however there is much to be said about it's taste. Cucumbers, tomatoes, onions, and herbs infused in a light dressing... crisp and refreshing, this will be the go to salad during the summer months. This recipe may have a few interruptions by changing or adding ingredients however I am sure you will enjoy this salad as is... in it's simplicity! 

The Summer Salad

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2 medium-ish cucumbers, remove alternating stripes of peel, then slice into rounds

4 medium tomatoes, cut into wedges

1 Vadalia or sweet onion, halved and very thinly sliced  

about 2 to 3 tablespoons coarsely chopped fresh Italian parsley or a mixture of fresh herbs, of you choice

For the dressing:

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3 tablespoons rice vinegar

1 tablespoon canola oil or vegetable oil

1 teaspoon honey
1 teaspoon summer savoury

salt and pepper to taste

Place the prepared cucumbers, tomatoes, and onions in a large bowl. 

In large shallow bowl whisk all the dressing ingredients together. Drizzle the dressing over the prepared vegetables and gently toss to coat. Add the fresh Italian parsley and gently toss, again. Serve.

Notes: If making this salad ahead of time, do everything, except do not add the fresh parsley or herbs until an hour before serving.  

Leftovers #33 ~ Pasta Salad

As fridge forage salads go this one had everything but the kitchen sink. For those times when one cooks a bit more pasta than required and doesn't want it to go to waste, this salad was quick and easy. Cherry tomatoes, sliced cucumbers, diced red onion, ribbon carrots, chopped red and green peppers, pan-fried veggie bacon and pan-fried halloumi cheese tossed in a herb lime avocado oil dressing. Very filling and delicious.

  

Leftovers #32 ~ The Anything Goes Salad

Having little bits of this a that in the refrigerator and pantry can bring together a tasty meal or side under the most creative circumstances. For this salad, anything goes... or went into it. The only thing I bought were the tomatoes; other than that everything else was leftover or on hand. Sometimes, salads do not have to be about the leafy greens. 

First I made the dressing... in a dressing shaker, I mixed together avocado oil with lime zest, lime juice, grainy mustard, honey, summer savoury herb and pepper.   

I had some leftover chickpeas, lentils, and sliced mushrooms which were tossed in oil and seasoned and roasted in a 425ºF oven until browned. As those roasted I chopped and sliced the green pepper, red pepper, and cucumber. They were placed into a large bowl. I then added a handful of cherry tomatoes, almonds and dried cranberries. I found a few slices of multigrain seed bread so I cubed the bread and once the chickpeas, lentils, and mushrooms were finished roasting and placed in a separate bowl to cool, I toasted the cubed bread in the oven, under the same temperature 425ºF, for a few minutes. Creating croutons. 

I then added the cooled roasted mixture to the large bowl of fresh veggies and drizzled the avocado lime dressing over everything. Gave it a really good toss then added the croutons and tossed again. What is not pictured here is the nice golden brown slices of pan-fried halloumi cheese I placed on top. 

Notes: All ingredients made a fairly large salad which there were leftovers; and the next day the croutons softened a bit however very flavourful, crisp and still delicious!  

Leftovers #30 ~ Turkey Strudel

I can say that this is the last of the leftover turkey posts. I believe I have featured this recipe before however thought it was worth another post. Spicy and flavourful however the combination of curry and cheese work so well together. The vegetables may be substituted for others and the meat may also be substituted for tofu, chickpeas or chicken.  

Turkey Vegetable Strudel 
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1 onion, chopped
2 carrots, coarsely grated
1 cup of cauliflower florets, chopped into small pieces
1 medium potato, diced
1/2 cup fresh or frozen peas
2 tablespoons mild curry paste
1 teaspoon dried thyme
2/3 cup of water
1 cup cooked or leftover turkey, diced
1 egg, beaten
2 tablespoons cream or light buttermilk
2 ounces (50g) Old Cheddar Cheese, grated
2 to 3 tablespoons butter
8 sheets of filo pastry
sesame seeds to sprinkle

Preheat the oven to 375ºF/190ºC/Gas 5 and prepare an baking tray lined parchment paper. 

In a bit of oil, sauté the onions, carrots, peas, cauliflower, and potato over medium heat for about 5 minutes. Add the thyme water and curry paste and continue to cook, uncovered, for about another 10 minutes. Remove from heat and add the turkey; stir to incorporate everything together.  

Allow the mixture to cool. Once cool, then mix in the egg, cream and cheese. Chill until ready to fill and roll.

Melt the butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other four sheets on top. Brush again.

Spoon the cooled filling along the long edge, then roll up the pastry. Tucking in the sides, the best you can, as you go. Transfer to the prepared baking tray and brush with the remaining butter and sprinkle the sesame seeds over the top. Bake for about 25 minutes or until golden a crisp. Let stand for 5 minutes before cutting. 


Wednesday, the middle of the week, and I hope everyone is having a good one so far. 
- JD 

Leftovers #28 ~ Turkey Hot Opens

I pondered for a bit as to what I would make with all the leftover turkey. Hot Opens were a given and that is exactly what we had the following night. They are an easy way to make a quick delicious meal to feed the masses. All you need are some slices of bread and gravy. Place the leftover meat on top of the bread and pour gravy over top. That's it! I did steam some carrots to round out the meal however mushy peas and mashed potatoes were plenty; which made this a leftover meal of epic proportions. 

Hope everyone is having a good weekend! - JD 

Food Photo of the Day ~ Butter Chicken Pizza

When culinary worlds collide it can be quite tasty. This is my son's representation of deliciousness... Butter Chicken Pizza. This pizza is a lovely departure from the tradiotnal and hinges on what is more reflective of the culinary society today. All you do is replace the tomato sauce with a homemade butter chicken sauce or a low sodium ready made one. Add some cooked diced chicken, veggies, of your choice, mozzarella and some cheddar cheese. It is superb! 

Hope everyone had a great weekend, we did! - JD