Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > leftovers
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Butternut Squash Fries and leftovers -- back to top
There wasn't much to this meal. I tried to make butternut squash fries. I used the mandoline to slide them and then I baked them for about 30-40 minutes at 425. I do not know if I should have gone longer, or if the pans were too crowded, but they were pretty mushy. I had seasoned them with cayenne, hot (not smoked) paprika, garlic powder, salt, and pepper.
I also had a leftover moussaka from the other day. Not much to say here except I used the sensor frozen dinner setting on my microwave which did a great job! It was uniformly hot.
Original Wordpress ID and Date: 2958, 2013-01-07_101317
Breakfast of Leftover Pimento Cheese and Bacon -- back to top
We had a breakfast of leftover pimento cheese plus some Chipotle Cherry bacon from Whole Foods. We also had some fried eggs, and toast from the leftovers.
Pretty simple and easy breakfast.
Turkey Monte Cristo Sandwiches -- back to top
We used the leftover turkey from the other night to make Monte-Cristos.
We based it on this recipe (no local link since it really wasn't much). Essentially, we made a turkey sandwich with some fancy mustard and leftover cranberry sauce, dipped it in egg, and grilled it. We let the first one bake a bit in the oven while the other was being grilled, then baked them both in the oven for a bit to try to cook more of the egg
They got a bit too soggy; especially the first one but the flavors were good. I think it is something I would try again, but I would try to use less egg and maybe read some tips on how to do it.
Seared Salmon and Leftovers -- back to top
Simple meal of seared salmon and leftover (really, extra) corn-pudding from the other night. The salmon was done with Penzeys Northwoods Fire seasoning. The website describes it as:
What could be better than two types of Northwoods Seasoning? Northwoods Fire has the same great flavor as the original, with the added kick of smoky ground Chipotle and hot Cayenne red pepper. A wonderful seasoning for all grilled foods--steaks, fish, chicken and chops, even grilled vegetables.
Hand-mixed from: coarse flake salt, paprika, ground chipotle pepper, black pepper, cayenne red pepper, thyme, rosemary and granulated garlic.
Anyway, we baked the corn pudding from cold for about 20 minutes at 350. That was enough to get it warm, but it (for better or worse) wasn't too hot. I think if it got hotter, it may have leaked or spilled. I think I may have liked them more tonight, but that could have also just been in comparison to everything else.
Grilled Pimento Cheese and Roasted Broccoli, (light-on-the) Cheddar Soup -- back to top
We again did what we like to do with leftover pimento cheese (from here), we made grilled cheese. The pan was a bit too hot so it blacked a bit but didn't taste burned at all and was still really good. The pimento cheese was a bit smokier than when we made it other times, but it worked well with the grilled cheese.
We also made Roasted Broccoli Soup. We approximately 1.25x to 1.5x the recipe. Except we forgot the lemon (which we often do).
We used the Vitamix to blend it all (in batches) so it was super smooth. Also, despite increasing the recipe, we only used about 3 oz of cheddar (added grated to the Vitamix to really blend). This worked well enough. We also topped it with cheddar. Also, I added some garlic powder to the broth and, as the recipe suggests, went heavy on the bouillon.
Actually, we made the soup the night before, refrigerated it, and reheated it today. As always, it was incredibly good. I think the broccoli just brings out so much flavor. And it is a pretty easy soup to make which is nice.
Jerk Chicken Tacos -- back to top
Like 2016-04-18, I made jerk chicken tacos with the leftovers from 2016-04-07 (See that page for more details and inspiration).
Not much to it. I reheated it from frozen with a little bit of steam and then added salt. Other than that, it was pretty simple.
I had two as tacos and then one just the meat.
I discovered a little bit ago that falafel freezes well so when I made it on 2016-11-16 I made a double batch and froze it.
We had it today with some (store bought) hummus and Cava Style Harissa (which was spicy but awesome)