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Fun with Leftovers

Fun with Leftovers
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  • Post #61 - November 30th, 2018, 4:11 pm
    Post #61 - November 30th, 2018, 4:11 pm Post #61 - November 30th, 2018, 4:11 pm
    2134 N Western. They still had thighs as of Wednesday when I was there, but I make no guarantees. I can't remember the less expensive ones I got for the holiday but I do know they were like $3 a lb. They also had Slagel Farms birds and parts.
  • Post #62 - December 1st, 2018, 8:29 am
    Post #62 - December 1st, 2018, 8:29 am Post #62 - December 1st, 2018, 8:29 am
    tyrus wrote:
    She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture.


    Growing up in central Illinois, we did this routinely with leftover roast beef. We diced the leftover carrots and potatoes, maybe threw in some peas. Our "meat pie" had more of a broth than a gravy, but had the same biscuits on top. Yummmm
  • Post #63 - December 3rd, 2018, 10:18 am
    Post #63 - December 3rd, 2018, 10:18 am Post #63 - December 3rd, 2018, 10:18 am
    tcdup wrote:tyrus wrote:
    She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture.


    Growing up in central Illinois, we did this routinely with leftover roast beef. We diced the leftover carrots and potatoes, maybe threw in some peas. Our "meat pie" had more of a broth than a gravy, but had the same biscuits on top. Yummmm


    This sounds great as well. I know that it was my favorite part of the "leftover" meals after Thanksgiving. My grandmother used all types of "biscuits/buns" from homemade to Pillsbury tube kind. I think the way I would go with my current options is the "take and bake" buns in the bakery section of my grocer. Sometimes the bottom of the homemade buns don't cook all the way through, so for ease of use - I think a parbaked bun may work best - although I did really like the Pillsbury flaky tube kind.
  • Post #64 - December 17th, 2018, 1:26 pm
    Post #64 - December 17th, 2018, 1:26 pm Post #64 - December 17th, 2018, 1:26 pm
    Hi,

    My Dad came home from an event with lots of green beans. I was not in the mood for a green bean casserole. I opted for a Salad Nicoise, which did an excellent job of clearing some odds and ends from the fridge: marinated artichokes, olives, boiled potatoes and a shiitake vinaigrette, plus some other stuff.

    I never think of this as a winter dish, though it sure did work out fine.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #65 - October 31st, 2019, 2:55 pm
    Post #65 - October 31st, 2019, 2:55 pm Post #65 - October 31st, 2019, 2:55 pm
    Hi,

    Yesterday's roast duck was made into an Asian-flavored stock (star anise, ginger, green onions). Peeled away any skin found to make cracklings.

    I boiled several eggs. After they were finished, I added more water to cook some very thin Chinese egg noodles purchased at Woodman's. I salted the water, then learned not to bother next time. These noodles seemed to be already seasoned. They were initially over salty, though a little time spent in fresh water corrected this issue.

    When it was time to serve, I placed a generous quantity of noodles into a bowl, then peeled and halved a boiled egg for each serving. I placed a quantity of duck meat on the side, then poured over very hot duck broth. Sprinkled sesame seeds and slivered scallions, then we finally had lunch.

    What I really loved about this treatment: it did not feel like we were eating leftovers.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #66 - June 21st, 2020, 10:19 pm
    Post #66 - June 21st, 2020, 10:19 pm Post #66 - June 21st, 2020, 10:19 pm
    HI,

    I had some leftover rice, which was on the verge of being a leftover too long.

    I had some asparagus, which needed cooking or it was threatening to escape to the mulch pile.

    Earlier in the week, I made an asparagus frittata keeping the tips whole, cutting the stalks into 1/4 inch slices to partially cook in oil before being joined by eggs.

    For today's fried rice, I again kept the tips whole (except one I sent to the mulch bin), sliced the stalks 1/4 inch, then began frying in some oil. Once partially cooked, I added the rice, oyster sauce, then once almost done swept open the center to cook an egg in sesame oil. Before it hit the table, I added some chopped scallions.

    Nobody complained, which is good enough sometimes.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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