Tag Archives: potatoes

Creamy Corn, Ham and Potato Chowder ver 3 (or is it 4)

I rarely make a soup the same way twice in a row. Like this ham and potato chowder. Usually, I use carrots as well as celery to give it added body and flavour. Sometimes I add cream. Sometimes it’s just milk. And the thickener may be flour or cornstarch. Sometimes, there’s no thickener except for the starch from the potatoes. For a change of flavour, I used dried thyme in this batch. It’s always good.

Creamy Corn, Ham and Potato Chowder

2 tbsp bacon fat or butter
2-3 cloves garlic, finely minced (optional)
1 medium onion, small diced
1 1/2 cups frozen corn kernels or kernels cut from a couple of cobs of fresh corn
2 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp all-purpose flour
3 cups stock (chicken, vegetable or ham*)
1 1/2 cups whole milk (or 1 cup 2% milk and 1/2 cup whipping cream**)
2 medium or 3 small Yukon gold potatoes, peeled and diced into 1/2-3/4 inch cubes
7-8 oz (220 gm) leftover ham, 1/2 inch cubes
salt and freshly ground black pepper, to taste

* Ham stock used from boiling a smoked picnic shoulder ham with a tablespoon of pickling spices.
** I didn’t have any whole milk and I liked the richness that the whipping cream gave the chowder.

In a large saute pan over medium/medium high heat saute the onion in bacon fat or butter, until it’s translucent and starts picking up some colour on the edges. Add the diced garlic and saute for another minute or two.

Stir in the corn and thyme and cook until fragrant, about 1-2 minutes.

Stir in flour and cook for another couple of minutes. Gradually stir in the stock, and cook, stirring constantly, until slightly thickened. Stir in potatoes.

Bring to a boil; reduce the heat and simmer covered until the potatoes are tender, about 12-15 minutes.

Stir in the ham, milk, salt and pepper, to taste, heat until the ham is warmed through. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately.

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January Wrap Up

WARNING: Picture heavy post

The first month of the new year is almost gone and, while I ate well, I’ve had to be very frugal in my grocery shopping. Which meant foraging in my freezer for things I bought in more affluent days. Some of the meals were very simple while others were a bit more fussy.

Fried pork chop with leftover butternut squash

Ready-made frozen potato, cheddar and bacon filled pierogies sauteed in onions, topped with sour cream and served with Debrecener sausage

Buffalo Chicken wings – Two pounds of wings dressed with sauces/dips included in the box. Added bagged, frozen hashed brown potato patties and salad

 

Chicken Cutlet Caesar Salad – Leftover cutlet, home made croutons and shredded cheddar for extra texture and flavour

Lap Cheong (Chinese Sausage) Steamed Rice

One of my favourite dim sum dishes is sticky/glutinous rice lotus leaf wraps (lo mai gai). Along with chunks of steamed chicken, small chunks of Chinese sausage (lap cheong), Chinese mushroom and scallions are also found in the wrap. I remember pieces of hard boiled egg … but that seems to have disappeared. When I ran across a package of those tasty sausages, I picked it up with the vague idea of making something similar. Instead, I just added them to the top of a pot of rice before cooking it and let the fat melt and flavour the rice. Then I chopped up the sausages, and stirred them, along with green onion and soy sauce, into the rice. A spoonful of sambal oelek for spice and I had a fast and delicious rice bowl for lunch or supper.

Cheese “Boats” or Pies aka Fatayer Jebneh or Khachapuri

Some years ago I made fatayer, a Middle Eastern yeast based pastry which may be shaped in a variety of ways and filled with meat, spinach, mushroom or cheese. Left as flat rounds or mini ‘pizzas’ the dough may be topped with a za’atar paste (a spice mixture made up of thyme, sumac and toasted sesame seed) or a ground meat mixture. The meat ones are called ‘sfeeha’.

Cheese Pies (Fatayer Jebneh) – makes 20 6″ oval cheese pies

Use ~2 oz/56.7 gm per fatayer

To make the dough

3 cups flour, divided (2 1/2 cups and 1/2 cup)
1 tsp salt
1 teaspoon baking powder (see note)
1/4 cup vegetable oil
1/4 cup yogurt
1 tbsp granular yeast
2 tsp sugar
1/2 cup warm water

For the cheese filling

2 cups crumbled paneer, ricotta or feta cheese  (or some combination)
2 cups grated old cheddar cheese
1/4 cup minced green onion (~2)
1/4 tsp salt
1/8 tsp ground black pepper

Proof the yeast by mixing it with the 2 tsp of sugar and warm water in a cup; the yeast should foam and bubble. If it doesn’t then it has gone bad and you need to replace it with new package.

In a bowl, whisk together 2 1/2 cups of the flour, salt and baking powder (if using) until combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the yogurt and the water/yeast mixture and knead the dough until it forms a smooth soft ball that doesn’t stick to your hands, using the reserved flour as needed. (TIP: lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior.)

Oil a bowl with a little olive oil, place dough inside, cover with a clean towel or plastic wrap and leave it in a warm place until it doubles in size.

Push down the dough and then cut into half. Roll each half into a sausage shape and cut into 10 even sized portions. Roll the 20 pieces of dough into balls and cover them with a clean towel and allow to rest for 10 minutes.

Roll each dough ball into an elongated oval shape 5-6″ long. Place 1 rounded tbsp of the cheese filling in the middle of the oval, leaving about 1/2″ around the margin.

Fold one edge of the dough over and press it with your finger tips to seal it. Fold over the opposite side and tuck the dough under the pastry boat. Repeat on the opposite side.

Once you’re done shaping the pastry gently press the top folds down to adhere the dough to the cheese. This helps to prevent the pastry boats from opening up when you bake them

Brush the pastries with milk, egg wash or olive oil to give them a beautiful golden color when they bake.

Preheat the oven to 375 deg F.

Rest the pastries for 10-15 minutes after shaping before baking them.

Bake on the lower-middle rack for 15-20 min until the tops and bottoms are golden brown.

Note: If you are going to consume the fatayer soon after baking, keep the baking powder (increases the fluffiness of the dough and allows it to rise better in the oven). If you plan on storing them or eating them over a couple of days omit the baking powder because the fatayer remain softer and more chewy when they are cooled and stored without the baking powder. (Baking powder results in the baked goods hardening a little when they are cold)

 

Recently, I learned about a similar cheese topped pastry called khachapuri made in Georgia (the Caucasus mountains). I was intrigued by the shaping, so I used the same dough and a similar filling (ricotta, cheddar and feta cheese, green onion, salt and pepper)  I’d used to make the fatayer and played with the dough. They looked pretty good (and tasted delicious) but I need to work on my shaping as the boats opened up during baking. NOTE: The cheeses were all frozen and bagged 2-3 months ago so I wanted to use them up.

 

 

Dessert made with leftover pastry from the chicken pot pies

Butter tarts with raisins

Blind baked mini pie shell filled with orange curd and topped with sweetened whipped cream

 

Sushi Condiments (Pt. 2) – Repurposing Mayonnaise Based Sauces

Repurposing leftover Sriracha and wasabi mayonnaise can be a challenge, but the results are sometimes pretty amazing.

Sriracha Mayonnaise – Salmon fillet brushed with mayonnaise, pan-seared in a hot cast iron frying pan on the stove for 3-4 minutes, and then finished in a 425 deg F oven. A brief (1-2 minutes) time under the broiler will give the top a perfect finish. Serve the salmon with your favourite rice dish and a green salad.

  

Wasabi Mayonnaise … Dip for Oven Baked Parmesan Potato Wedges

Oven Baked Parmesan Potato Wedges – serves 4

4 medium potatoes, skin on, cut into 8 wedges, rinsed and dried
2 tbsp EVOO (extra virgin olive oil)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 425 deg Fahrenheit.

In a large bowl, toss the potato wedges with the rest of the ingredients. Spread the coated potatoes out in a single layer on a parchment lined baking sheet and bake for 30-40 min, or until the potatoes are tender.

Serve with your favourite mayonnaise dip ie wasabi mayonnaise

Happy New Year (2018) … Plain and Fancy

My last post of 2017 is a testament to the diversity of cooking … plain home style cooking made with basic ingredients and fancy dishes that you’ll find in elegant restaurants or serve to special guests at your table.

Paprika Potatoes – a PLAIN Hungarian inspired potato dish commonly served in the home kitchen and often meatless. If you want something more meaty, add the pork sausage of your choice, smoked or cured. Hungarian kolbasz (sausages) are delicious but you can use Polish sausages (kielbasa) or Romanian carnati afumati (smoked sausages).

The dish is not a stew but you may leave it more ‘soupy’ if you want to have something to dip into with fresh, crusty bread.

Paprika Potatoes (Paprikas Krumpli) – serves 2 or 3

1 tbsp bacon fat or vegetable oil
1/4 onion, finely diced
1 pound (500 gm) potatoes, peeled and sliced into wedges
1/2 pound (~250 gm) cubed or thinly sliced sausages, cut in half if too big
1/4 -1/2 (1/4 cup) sweet pepper (yellow, orange or red), cubed
1/2 cup diced tomatoes with juice or one medium sized tomato, peeled and diced
1 cup ham broth, or water or chicken stock
1/2 tsp salt and 1/4 tsp ground black pepper, more to taste
1 1/2-2 tsp sweet Hungarian paprika

In a large saute pan, over medium heat, saute the onion in the bacon fat until it starts to pick up some colour, 5-7 minutes.

Add the diced sausage and continue sauteing until it renders out some of the fat and picks up some colour as well, 5-7 minutes.

Add the diced pepper and continue sauteing for a few more minutes.

Push the contents to one side and if the pan seems dry, add a teaspoon of vegetable oil in the cleared area. Add the paprika and toast for a minute or so. Add the potatoes and tomatoes and stir through to coat with the paprika.

Sprinkle the salt and pepper over the contents and then pour the broth over everything. The broth should almost cover the potatoes and sausages. Bring the contents of the saute pan to the boil, cover with a lid and simmer for 15-20 minutes.

Stir gently after 5-10 minutes to make sure that all the potatoes are in contact with the broth.

Test to see if the potatoes are tender. Remove the lid and continue simmering if the contents are too soupy. If they’re too dry, add a bit more water and cook for another minute or so.

Taste for seasoning and add more salt and pepper if needed.

Serve.

This is actually a very simple dessert, even though it looks FANCYpuff pastry split and filled with pastry cream. It’s the presentation that makes it special. The French version (millefeuille or Napoleons) uses an icing sugar glaze and a decorative drizzle of melted chocolate. The Hungarian version (kremes) has a very thick custard cream filling, often with gelatin added to give it a firmer texture. I chose a simple Romanian version (cemsnit, krempita or placinta cu crema de vanilie ) with a light dusting of icing sugar on top.

Custard Squares

Puff Pastry Squares – Roll out the puff pastry to 1/8th of an inch thick, cut into desired size (2 1/2 inches by 4 inches) and bake in a preheated 400 deg F oven for 20 minutes or until the top is lightly golden brown in colour.

Cool and split in half. Fill as desired.

Tester vanilla custard square

I’m sure I posted the pastry cream filling before but this is a thicker version.

Thick Pastry Cream Filling

2 whole eggs
2 egg yolks
1/2 cup + 2 tbsp sugar
1/4 cup cornstarch
1 tbsp all purpose flour
1/8 tsp salt
1 1/2 cups (or 2 cups if you don’t want it TOO thick) milk, warmed slightly
2 tsp vanilla
1 tbsp unsalted butter, cut into smaller pieces

Beat whole eggs and yolks slightly in a separate bowl.

Mix sugar, cornstarch, flour and salt in a 2 quart saucepan. Stir in the beaten eggs.

Gradually whisk in the warm milk.

Place the sauce pan on the stove and cook over medium heat, stirring constantly, until the mixture thickens and boils; boil and stir 1 minute.

Remove from the heat and stir in vanilla. Whisk in the butter a bit at a time. (NOTE: If your mixture is a bit lumpy, strain through a fine metal sieve.)

Place a sheet of saran wrap over the filling so that it touches the surface, preventing the formation of a skin.

Cool to room temperature.

The Humble Baked Potato … Gets Dressed Up

The classic baked potato with sour cream and butter. Delicious. But it can be so much more.

Like twice baked potato skins. Which I’m going to make too. In the meantime, here are some other toppings for that baked potato.

Broccoli and Cheddar Baked Potato – A simple bechamel (white sauce) becomes a mornay sauce when you stir cheese into it. Sharp/old cheddar cheese adds a nice punch but you can use whatever kind you prefer. Microwave some broccoli florettes just until tender, chop them up coarsely and then stir them into your cheese sauce.

The result … like having a bowl of cream of broccoli and potato  soup but with a lot more substance. Makes a tasty side dish to a pork chop or a piece of roasted chicken.

Dress up a pan of baked potatoes with various toppings for game day.

Chili Baked Potato – chili con carne, sour cream, shredded cheddar or monterey jack cheese, green onion

I was going to make and post each of the toppings below but I got distracted by other things so I’m sending this out into the LJ/blogging world. I may make and post pictures at some point … but I’m not making any promises.

Other Baked Potato Toppings

1. Pulled Pork – bbq sauce, shredded pulled pork, coleslaw, sauteed mushrooms, caramelized onions
2. Breakfast Sausage and Gravy – pork sausage gravy
3. Tex-Mex – spiced meat (ground beef or turkey) mixture, salsa, queso fresco (or paneer cheese)

Leek Duo … from the Sublime to the Ridiculous

The first time I ever tasted leeks was in soup made from a packet of “Knorr Cream of Leek”. It was creamy and subtly flavoured and became my ‘standard’ of a leek soup. This soup surpasses that in flavour, nutrition and, time wise, it’s not bad either.

Cream of Leek and Potato Soup

I didn’t use any thickeners (cream, cornstarch or flour) to make this soup, other than the two diced potatoes. Although I was tempted to use bacon fat to sautee the 1/2 cup of diced onions, one clove of minced garlic and one large sliced leek, I decided to use 2 tbsp unsalted butter, 1 tsp salt and 1/4 tsp white pepper to highlight the subtle flavours of the leeks. I wish I had had some home made chicken stock, but I didn’t, so I used a tablespoon of low sodium “Better than Bouillon” to 4 cups of water, which isn’t bad at all. The thickness of the soup was perfect for me, but if you find that as your soup cools, it gets too thick, you can thin it out with some extra chicken stock, or even just some water, in a pinch. Check for seasoning before serving, in that case.

I often make pizza dough from scratch but, having a package or two of flatbreads or flour tortillas, in the freezer, is convenient for quick, last minute meals.

Shiso Pesto, Roasted Leek and Paneer Flatbread Pizza

I ran across some tasty pizza topping ideas using leeks in my recent web search and adapted them to what I had on hand so the leeks sauteed in white wine and cream became leftover roasted leeks with a base of shiso pesto, from the freezer. And, instead of goat cheese, I crumbled some home made paneer cheese, also from the freezer, over the leeks. A sprinkle of green onion for a fresh touch was added, about half way through the baking process and, before serving, grated Parmesan cheese was sprinkled over the top.

Basic Corn Chowder … Chicken/Turkey or Bacon Variations

Just a quick info dump for those who aren’t familiar with chowders. A chowder is a hearty potato based soup which is often thickened with a flour roux and/or milk or cream.

For healthier alternatives, a puree of corn kernels or potatoes may be a good substitute thickener. Mixed seafood, fish or clams are seen in some versions, and there’s nothing as tasty as a chicken or turkey chowder with a decidedly southwestern or Tex-Mex twist with the addition of diced green chiles or a prepared chile verde. Ham and potato chowders are a great choice for meat lovers while for vegetarians, a vegetable stock base and the addition of roasted corn, sweet red peppers and even mushrooms, satisfy.

NOTE: For other chowders I’ve made in the past, search the ‘soup’ tag in LJ and for ‘chowders’ in the search bar at the bottom of the page in WordPress.

I set aside three bbq roasted corn on the cob a while ago and, after cutting off the kernels, added the cobs to the pot along with a mix of  chicken and turkey carcasses and made a very flavourful stock for the base of this chowder.

Basic Corn Chowder – serves 6-8

1 tbsp vegetable oil
6 cups vegetable stock, flavoured with corn cobs (or 4 cups of vegetable stock and 2 cups of milk, half and half or whipping cream)
3 cups roasted corn kernels, cut off the cob
1 medium onion, finely diced
1 celery stalk, finely diced
1/4 tsp dried thyme
1 medium carrot, peeled and finely diced (optional)
3-4 medium, potatoes, peeled and diced into 1/2-3/4 inch cubes
salt and pepper to taste, start with 1 tsp of salt and 1/4 tsp of ground black pepper and adjust at the end

Flour Slurry

2 tbsp flour and 1/4 cup of cold water

Combine the flour and water in a small jar with a lid and shake until you get a smooth mixture.

Making the Chowder

In a large saute pan, over medium heat, saute the diced onion in the vegetable oil until it’s translucent. Add the diced celery and continue sauteing for a few more minutes until the onion just begins to get some colour around the edges but does not brown.

Add the diced potatoes, stock, corn kernels, thyme and salt and pepper to the pot, cover with a lid and simmer until the potatoes are tender, about 20 minutes.

Add the slurry to the pot and continue to simmer for at least 5 minutes until the chowder is thickened. Taste and adjust for seasonings.

Serve.

Chowder Variations: For a chicken/turkey version, use a chicken or mixed poultry stock and add the shredded meat of choice (1-2 cups) along with the potatoes.

For a bacon version, use bacon fat instead of vegetable oil to saute the onions. Add about 1/2 cup of chopped crispy bacon to the pot of chowder just before serving and stir in to distribute evenly. If you prefer your bacon crunchy, sprinkle a heaping tablespoon of the bacon over each bowl as a last minute garnish.

COOKING TIP: Soup can be thickened at the BEGINNING of the cooking process by making a roux of equal parts oil/butter and flour and then adding the liquid. During the cooking process, the soup gradually thickens so care must be taken to stir to the bottom of the soup pot in case the flour settles and scorches. Or, it may be thickened at the END by adding a slurry of flour and cold water, mixed or shaken together in a small jar until no lumps remain, to the pot of soup, and letting it cook together for another 5-10 minutes until thickened. Another way to thicken soup, at the end of the cooking process, is to combine equal amounts of flour and softened butter to form a kind of paste (beurre manie or ‘kneaded butter’) and then add lumps of this mixture to the soup, stirring well so it dissolves and gradually thickens the soup.

Eight cups of corn and turkey chowder for the freezer

Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes (Repost)

I know I’m doing a lot of Hungarian recipes lately but it turns out my Yugoslav-Romanian mom cooked several dishes which have both Romanian and Hungarian versions. This Polish sausage, hard boiled egg and potato casserole dish is a re-post of one from the early days of my LiveJournal, because it’s unlikely that new visitors (to my blog, to be honest) are going to scroll back through the LJ posts and run across it.

Here’s a screen cap of one of the assembly pictures from that post cause the original pictures are ‘somewhere’ on one of my many archive cd/dvd disks. The raw potatoes sliced much more neatly than the cooked ones I used below.

So, here’s a slightly modified version of “Kolbaszos Rakott Krumpli” or Hungarian Scalloped Potatoes

And a quick and dirty Hungarian language lesson:

Kolbaszos – sausage ie kielbasa or kolbasz
Rakott – pleated or layered
Krumpli – potatoes

Not the prettiest of dishes but you’ll honestly want to finish the entire casserole by yourself. It’s the ultimate comfort dish for an Eastern European. Maybe it will become yours too.

Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes – serves 4

4-6 hard boiled eggs, peeled and sliced across
1/2-1 lb kielbasa (or Polish) sausage, skin removed and sliced thinly
4-6 medium potatoes, boiled in the skin until tender, then peeled, sliced about 1/4 inch thick
~1/2 cup sour cream and ~1/2 cup milk **
salt (1 tsp) and pepper (1/2 tsp), to taste

** You can reduce the milk quite a bit if you don’t want to POUR the sour cream, salt and pepper mixture over the casserole but prefer to spoon it over each potato layer for seasoning. Since, my mom used raw sliced potatoes which were cooked in the milk, she had to use enough milk to almost cover the potatoes.

Lightly oil a large casserole dish as the milk really sticks.

Stir together the milk and sour cream until you get a smooth mixture. Add the salt and pepper and mix in as well.

Place an even layer of the potato slices on the bottom of the casserole dish, then add a layer of the sausage and then hard boiled egg slices. Repeat ending with the last of the potato slices. Pour the seasoned milk and sour cream mixture over the potatoes.

Bake tightly covered at 350 deg F for 1 hr. Remove the lid and continue baking until the potatoes on top are golden brown. (I know I should have baked it for another 15 minutes for a better picture … but I just couldn’t wait to dig in.)

Serve with a green salad.

NOTES: Some Hungarians saute one large sliced red onion in oil or butter, cool and mix it in with the sour cream before adding both to the casserole.

You may sprinkle bread crumbs over the bottom of the casserole dish before adding the first layer of potatoes. Hungarian paprika mixed with a bit of sour cream may be spooned over the top before baking. Or another sprinkling of bread crumbs if you like a crunchy top.

Polish sausage can be replaced with any smoked cooked sausage. If I was using a fresh sausage though, I’d put them on top of the casserole so they could cook and render the fat down into the potatoes. If you can get hold of dried Hungarian sausages, spicy or mild, slice and use those instead.

Cherry Dumplings (Potato Dough)

There’s a lot of overlap between Romanian and Hungarian dishes, which we learned when my brother married a Hungarian girl. Like these these potato dough dumplings that may be filled with sour/sweet plums or cherries. I had a pound of sweet cherries in the freezer so that’s what I went with. I used the ingredients and technique I found in a recipe online but reduced the amount of butter used and rewrote the instructions.

Cherry Dumplings

Cherry Dumplings – makes 30-32

Hungarian – cseresznyes gomboc
Romanian – galuste cu cirese

Potato Dumpling Dough
1 kg all purpose potatoes
2 tbsp unsalted butter, softened to room temperature
400 gm (2 1/3 cups) all purpose flour, divided
1 large egg (55-60 gm), beaten slightly
1 tsp (5 ml) salt

Filling
680 g pitted sweet cherries (90-96 cherries)

Sauce
70 g (1 cup) dried breadcrumbs
200 g (~ 1 cup) unsalted butter (use half or less)
3 tsp (15 ml) ground cinnamon (optional)
1 1/2 tbsp (30 ml) white sugar

Icing sugar, to serve (optional)

Scrub potatoes and bring to the boil in a large pot of salted water. Reduce heat to low and cook covered for 1 hour or until tender. A steak knife inserted into the potatoes should go in easily. Drain the potatoes and cool slightly, then, peel.

For the best texture, pass the cooked potatoes through a potato ricer into a large mixing bowl. Otherwise, just use a potato masher. Add 2 cups of the flour, the softened butter, salt and the beaten egg to the bowl and, with a fork or your hand, combine into a smooth mixture. Turn out onto a floured working surface and gently knead just until you get a soft dough, adding flour as needed. Don’t overwork/handle the dough or it will become tough.

Divide the dough in half and then each half into 15 or 16 portions to get 30-32 balls.

Working with one ball at a time, flatten a bit and place 3 cherries inside. Fold the dough up over the cherries to enclose them and re-roll into a ball. Place dumplings on a floured tray. (At this point, you can place the tray in the freezer and when firm, place into a freezer bag and freeze for 2-4 weeks. Boil from frozen.)

Working in batches of 5 or 6, drop the dumplings into a pot of boiling salted water and cook for 6 minutes or until they rise to the surface. Remove and place onto a large tray while making the sauce.

Melt the butter in a large frying or saute pan over high heat. Add the breadcrumbs and cook for a couple of minutes or until light golden. Add the dumplings, shaking the pan, for 2 minutes or until well coated.

Combine the cinnamon and sugar, spoon over the dumplings in the pan and shake again to distribute over the dumplings.

Serve 2 to 3 dumplings per person and dust with icing sugar.

NOTE: For the plum version, use one small pitted plum per dumpling. If the plums are large, cut them in half.

Cooking Doldrums

ETA: A link back to a basic flan recipe was added as it’s been years since I posted it and it’s SO easy to make.

There are days when I wake up with the energy to do some cooking but no idea WHAT I should cook. It’s often hard to choose among several options with the items on hand. Sometimes, it takes googling to find variations of recipes when certain items aren’t available. It’s even more challenging when I have lots of leftovers in the fridge that I can re-imagine so I don’t HAVE to cook.

Right now, I’ve got an entire cooked steak, flour tortillas, a couple of avocados, eggs, and salsa in the fridge and leftover refried beans and basmati rice in the freezer. I think breakfast/lunch/dinner may be something Tex-Mex inspired.

On the other hand, I also have leftover hollandaise sauce, roasted potato wedges, asparagus and onion rings in the fridge. And frozen English muffins.

And then there’s the container of white bean, pasta and sausage soup that I made a couple of days ago (the rest are in the freezer) that I should be eating.

Help me. 🙂

Here’s what some of the leftovers are from. That’s some of the hollandaise in the little ramekin. And that was the last of three little vanilla flan I made with the two yolks from making the ‘brutti ma buoni’.

The leftovers are half of what you see below

PS: It’s chilly in the house so turning the oven on to cook is a GOOD thing.