Don't know what to do with your leftovers? Add magic to them!
Ground Turkey Omellete
Here's what I had for brunch. It may have been a concoction of leftovers but it was truly delicious and healthy.
Ingredients:
4 whole eggs
1 large white onion,
1 cup turkey, diced
1 cup of chopped green and red peppers
1 can of mushrooms
3 tablespoons olive oil
1 teaspoon black pepper
1 carrot, diced
3 gloves garlic, crushed
1 teaspoon worcestershire sauce
Method:
1. In a deep wok or non-stick skillet saute garlic and onions in 1 tablespoon of olive oil. Add all the spices, turkey, and vegetables. Cook until the mixture is soft. Transfer to a plate.
2. In a large mixing bowl whisk the eggs.
3. Pour the remaining olive oil into your wok. Pour in the whisked eggs. Cook until firm enough to be able to hold the turkey mixture.
Happy Eating :)
Pork Omelet
I have some ground pork left in my freezer; not enough to make dinner meatballs so I decided to make pork omelet for breakfast.
Ingredients:
6 ounces ground pork
3 eggs
2 large potatoes
cilantro
2 1/2 tbps of fish sauce
1 pinch pepper
2 tbps coconut oil
Method:
1. Peel potatoes and cut into small pieces. Cut cilantro into small pieces.
2. In a medium bowl, whisk together eggs, fish sauce, pepper, potatoes, cilantro and ground pork.
3. Heat oil in a wok or skillet over medium heat. When oil is hot, pour in egg mixture. Fry until fully cooked, and golden brown on both sides.
Enjoy your breakfast of left over ground pork :)
Bread Pudding in Caramel Sauce
I have some left over French bread, so I thought of making bread pudding.
Ingredients:
1 loaf French bread (a day old), cut into 1-inch squares
Kimchi Fried Rice
Chinese sausage, ordinary pork or any left-over meat boiled and sliced
minced green onion
1 tbsp. of vegetable oil
1 tablespoon soy sauce
1 egg
Salt and pepper to taste
Method:
1. Chop kimchi into small pieces.
2. Add the kimchi liquid and chopped kimchi into the bowl of cooked rice.
3. Add the egg and mix well.
4. Pour vegetable oil in a frying pan.
5. Toss in the mixture of rice, kimchi and egg. Cook for 3 minutes.
6. Add the sliced Chinese sausage. Stir cook for another 2 minutes.
7. Add salt, pepper and soy sauce to taste.
8. Top with minced green onion and serve hot.
Happy Cooking :)
Fried Rice Magic
You over estimated your rice consumption for dinner. How can you make your leftover rice appetizing for your breakfast menu?
Ingredients:
1/2 tablespoon of sesame oil
1 small onion
1 1/2 pounds of boiled chicken (any part, cut in cubes)
2 tablespoons of soy sauce
2 large carrots, diced
2 stalks of cellery, chopped
1 large bell pepper, diced
1 small bell pepper, diced
3/4 cup of green peas
2 eggs, beaten
1/3 cup soy sauce
6 cups of left over rice
Method:
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft.
2. Add chicken and 2 tablespoons of soy sauce. Stir-fry for 5 to 6 minutes.
3. Add carrots carrots, celery, red bell pepper, green peas and green bell pepper. Stir-fry for another 5 minutes.
4. Add rice gradually stirring thoroughly.
5. Add beaten eggs and 1/3 cup soy sauce. Stir well, serve hot.
Happy cooking :)
Chicken Enchilada with Mexican Rice
Ingredients:
left over roasted chicken breast
tomatoes
green chilies
choped cilantro
tortillas
grated mozarella
cheddar cheese
Enchilada sauce
salt and pepper
onion and garlic
Method:
1. Saute onion and garlic. Add chilies and tomatoes. Stir well to combine.
2. Pull roasted chicken breast apart by hand into shredded strips.
3. Add shredded chicken into saute pan. Add choped cilantro; salt and peper to taste.
4. Microwave tortillas on high for 30 seconds.
5. Coat the bottom of pan with enchilada sauce. Dip the tortillas in enchilada sauce to lightly coat. Spoon in the chicken mixture in each tortilla and fold over filling.
6. Top it with grated mozarella and cheddar cheese.
7. Bake for 20 to 25 minutes
Serve with Mexican rice.
Happy Cooking :)
Roast Chicken and Root Vegetable Soup
Ingredients:
1 tbsp olive oil
1 finely chopped onion
800g leftover cooked and roughly chopped roast carrots, parsnips and potatoes
2 finely chopped garlic cloves
½ x 15g pack fresh thyme, leaves washed and picked
1 litre chicken stock made from 1 chicken stock cube
300g leftover shredded roast chicken
juice of 1 lemon
4 tbsp 50% less fat crème fraiche
½ x white baguette, torn
3. Whizz the soup in the pan until smooth (you may also blend in a food processor). Put in the chicken and vegetables previously set aside. Heat through.
Serve in bowls with a small amount of crème fraiche and the rest of the thyme scattered on top and pieces of baguette on the side.
Moroccan Lamb with Chickpea Spiced Rice
Mixed Vegetable and Red Lentil Curry
Ground Turkey Omellete
Here's what I had for brunch. It may have been a concoction of leftovers but it was truly delicious and healthy.
Ingredients:
4 whole eggs
1 large white onion,
1 cup turkey, diced
1 cup of chopped green and red peppers
1 can of mushrooms
3 tablespoons olive oil
1 teaspoon black pepper
1 carrot, diced
3 gloves garlic, crushed
1 teaspoon worcestershire sauce
Method:
1. In a deep wok or non-stick skillet saute garlic and onions in 1 tablespoon of olive oil. Add all the spices, turkey, and vegetables. Cook until the mixture is soft. Transfer to a plate.
2. In a large mixing bowl whisk the eggs.
3. Pour the remaining olive oil into your wok. Pour in the whisked eggs. Cook until firm enough to be able to hold the turkey mixture.
Happy Eating :)
Pork Omelet
Ingredients:
6 ounces ground pork
3 eggs
2 large potatoes
cilantro
2 1/2 tbps of fish sauce
1 pinch pepper
2 tbps coconut oil
Method:
1. Peel potatoes and cut into small pieces. Cut cilantro into small pieces.
2. In a medium bowl, whisk together eggs, fish sauce, pepper, potatoes, cilantro and ground pork.
3. Heat oil in a wok or skillet over medium heat. When oil is hot, pour in egg mixture. Fry until fully cooked, and golden brown on both sides.
Enjoy your breakfast of left over ground pork :)
Bread Pudding in Caramel Sauce
Ingredients:
1 loaf French bread (a day old), cut into 1-inch squares
1 qt milk
3 eggs
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins
1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
2 cups granulated sugar
2 cups whipping cream
fresh strawberries
Method:
1. Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
2. In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, and cinnamon. Pour over the bread and milk mixture. Add raisins and gently stir to combine.
3. Pour the melted butter into the bottom of a baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
4. While this is baking prepare the Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color. This will take approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Top the bread pudding with this mixture.
Happy baking :)
Kimchi Fried Rice
Ingredients:
1 bowl of left over cooked rice left in the freezer overnight. Don't use fresh cooked rice because it has too much moisture that may make the whole pan gluey.
1 and a 1/2 cups of kimchi still with the liquid Chinese sausage, ordinary pork or any left-over meat boiled and sliced
minced green onion
1 tbsp. of vegetable oil
1 tablespoon soy sauce
1 egg
Salt and pepper to taste
Method:
1. Chop kimchi into small pieces.
2. Add the kimchi liquid and chopped kimchi into the bowl of cooked rice.
3. Add the egg and mix well.
4. Pour vegetable oil in a frying pan.
5. Toss in the mixture of rice, kimchi and egg. Cook for 3 minutes.
6. Add the sliced Chinese sausage. Stir cook for another 2 minutes.
7. Add salt, pepper and soy sauce to taste.
8. Top with minced green onion and serve hot.
Happy Cooking :)
Fried Rice Magic
You over estimated your rice consumption for dinner. How can you make your leftover rice appetizing for your breakfast menu?
Ingredients:
1/2 tablespoon of sesame oil
1 small onion
1 1/2 pounds of boiled chicken (any part, cut in cubes)
2 tablespoons of soy sauce
2 large carrots, diced
2 stalks of cellery, chopped
1 large bell pepper, diced
1 small bell pepper, diced
3/4 cup of green peas
2 eggs, beaten
1/3 cup soy sauce
6 cups of left over rice
Method:
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft.
2. Add chicken and 2 tablespoons of soy sauce. Stir-fry for 5 to 6 minutes.
3. Add carrots carrots, celery, red bell pepper, green peas and green bell pepper. Stir-fry for another 5 minutes.
4. Add rice gradually stirring thoroughly.
5. Add beaten eggs and 1/3 cup soy sauce. Stir well, serve hot.
Happy cooking :)
Chicken Enchilada with Mexican Rice
Ingredients:
left over roasted chicken breast
tomatoes
green chilies
choped cilantro
tortillas
grated mozarella
cheddar cheese
Enchilada sauce
salt and pepper
onion and garlic
Method:
1. Saute onion and garlic. Add chilies and tomatoes. Stir well to combine.
2. Pull roasted chicken breast apart by hand into shredded strips.
3. Add shredded chicken into saute pan. Add choped cilantro; salt and peper to taste.
4. Microwave tortillas on high for 30 seconds.
5. Coat the bottom of pan with enchilada sauce. Dip the tortillas in enchilada sauce to lightly coat. Spoon in the chicken mixture in each tortilla and fold over filling.
6. Top it with grated mozarella and cheddar cheese.
7. Bake for 20 to 25 minutes
Serve with Mexican rice.
Happy Cooking :)
Roast Chicken and Root Vegetable Soup
 |
| 1 Super-Pot filled with all the flavors of Chicken Dinner
|
1 tbsp olive oil
1 finely chopped onion
800g leftover cooked and roughly chopped roast carrots, parsnips and potatoes
2 finely chopped garlic cloves
½ x 15g pack fresh thyme, leaves washed and picked
1 litre chicken stock made from 1 chicken stock cube
300g leftover shredded roast chicken
juice of 1 lemon
4 tbsp 50% less fat crème fraiche
½ x white baguette, torn
Method:
1. Heat oil in a large pan over medium heat. Add the onion, cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes. Cook for another 5 minutes adding the garlic and most of the thyme at the final minute.
2. Add the chicken stock and the
chicken. Cover the pan and cook for 5 to
10 minutes until the chicken is piping hot.
Stir in the lemon juice. Remove
half the vegetables and chicken; set aside in a bowl.1. Heat oil in a large pan over medium heat. Add the onion, cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes. Cook for another 5 minutes adding the garlic and most of the thyme at the final minute.
3. Whizz the soup in the pan until smooth (you may also blend in a food processor). Put in the chicken and vegetables previously set aside. Heat through.
Serve in bowls with a small amount of crème fraiche and the rest of the thyme scattered on top and pieces of baguette on the side.
Happy Cooking J
Moroccan Lamb with Chickpea Spiced Rice
 |
| Your leftover roast lamb can be a sought after dinner dish! |
Ingredients:
1 tbsp. of olive oil
1 onion finely chopped
2 cloves of chopped garlic
1 tbsp. of ras el hanout
100 dried apricots roughly chopped
2 x 400 g tins chickpeas in water, drained and rinsed
250 g long grain white rice
600 ml lamb stock, made from 1 lamb stock cube
300 g leftover shredded roast lamb
¼ x 28g pack fresh flat-leaf parsley, washed and chopped
2 courgettes, washed, trimmed and peeled
100 tub pomegranate seeds
1 tbsp. of olive oil
1 onion finely chopped
2 cloves of chopped garlic
1 tbsp. of ras el hanout
100 dried apricots roughly chopped
2 x 400 g tins chickpeas in water, drained and rinsed
250 g long grain white rice
600 ml lamb stock, made from 1 lamb stock cube
300 g leftover shredded roast lamb
¼ x 28g pack fresh flat-leaf parsley, washed and chopped
2 courgettes, washed, trimmed and peeled
100 tub pomegranate seeds
Method:
1. Heat the oil in a deep pan. Add the onion and cook for 5 minutes adding the garlic and ras el hanout on the final minute. Stir in the apricots, chickpeas and rice and cook for another minute.
2. Add the stock, bring to boil. Turn down the heat, simmer and cover for 12 to 15 minutes. Add the lamb to the pan at the final 5 minutes. Stir through half the parsley and season with freshly ground black pepper.
3. Griddle the courgette on a hot
griddle pan for 1 to 2 minutes on each side until lightly charred. Stir through the rice just before
serving. Toss through the pomegranate
seeds and serve garnished with the remaining parsley.1. Heat the oil in a deep pan. Add the onion and cook for 5 minutes adding the garlic and ras el hanout on the final minute. Stir in the apricots, chickpeas and rice and cook for another minute.
2. Add the stock, bring to boil. Turn down the heat, simmer and cover for 12 to 15 minutes. Add the lamb to the pan at the final 5 minutes. Stir through half the parsley and season with freshly ground black pepper.
Happy Cooking :)
Mixed Vegetable and Red Lentil Curry
 |
| Turn your leftover vegetables into a fragrant, meat-free dish
|
Ingredients:
200g pack baby leaf spinach
½ x 290g jar balti paste
1 aubergine, trimmed and roughly couped
2 x 390g cartons Italian chopped tomatoes
450 ml hot vegetable stock, made with 1 vegetable stock cube
150g dry red lentils
½ x 31 g pack fresh coriander, washed and chopped; reserve few leaves for the garnishing
200g leftover cooked cauliflower
200g leftover cooked cabbage
2 packs handcrafted garlic and parsley flatbread
200g pack baby leaf spinach
½ x 290g jar balti paste
1 aubergine, trimmed and roughly couped
2 x 390g cartons Italian chopped tomatoes
450 ml hot vegetable stock, made with 1 vegetable stock cube
150g dry red lentils
½ x 31 g pack fresh coriander, washed and chopped; reserve few leaves for the garnishing
200g leftover cooked cauliflower
200g leftover cooked cabbage
2 packs handcrafted garlic and parsley flatbread
Method:
1. Bring a large pan of water to boil. Add the spinach and cook for 2 minutes. Drain, then run under cold water to cool. Squeeze out the excess water; roughly chop and set aside.
1. Bring a large pan of water to boil. Add the spinach and cook for 2 minutes. Drain, then run under cold water to cool. Squeeze out the excess water; roughly chop and set aside.
2. Heat a large pan or work over
a medium-high heat and add the balti paste.
Allow to sizzle for a minute. Add
the aubergine and stir-fry for 7-10 minutes.
3. Add the chopped tomatoes,
vegetable stock and lentils. Reduce the
heat and simmer for 10 minutes.
4. Stir in the chopped coriander,
spinach, leftover cauliflower and cabbage.
Simmer for another 5 minutes until the lentils are tender and the
vegetable is piping hot. Garnish with the coriander leaves.
Serve with flatbreads and enjoy!
Happy Cooking :)
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