New Year’s and Christmas have left many of us with a plethora of leftovers. Also, some of us were fortunate enough to celebrate with our families and of course after our family celebrations, there are lots of food and beverage leftovers.
For example, do you have any leftover eggnog just sitting in the refrigerator? You can use it to make yummy eggnog waffles or pancakes. Just substitute the eggnog for milk in the recipe that you use.
Also, leftover candy canes are always around after the holidays. Simply place a piece of leftover candy cane in your favorite hot beverage. It will add delicious flavor to your tea, cappuccino, latte or hot cocoa.
Do you have odds and ends of food ingredients and don’t know what type of meal to concoct?
Try www.supercook.com. Supercook.com is so easy to use. Just enter an ingredient currently in your kitchen or refrigerator, and this website will show recipes that use this ingredient. It also shows what other ingredients you need to complete the recipe. This is a great website that will help you use up perishable food and use ingredients you have on hand.
Below are some easy recipes for leftover wine, hamburger buns and chicken or turkey.
Orange Lentil Stew
2 tablespoons olive oil
4 ounces Spanish chorizo sausage, thinly sliced
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 1/4 cups brown lentils, washed and drained
1 cup dry red wine, such as Pinot Noir
2 1/2 cups chicken broth
5 small oranges
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh dill
• Heat the oil in a large, deep sauté pan over medium heat. Add the chorizo and cook for 5 minutes or until just browned on both sides. Remove from pan; set aside.
• Sauté the onion over medium heat for 5 minutes or until soft. Add the garlic and cook 1 minute. Add the lentils and cook over high heat for 2 minutes, stirring constantly. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth. Bring to a boil, reduce heat, and simmer, partially covered, for 40 to 45 minutes, stirring occasionally, until the lentils are quite tender.
• Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper. Remove from heat and gently fold in the dill and orange rounds.
Pineapple Upside Down Cakes
4 tablespoons unsalted butter
2/3 cup light brown sugar
4 pineapple slices (fresh or canned), 1/4 inch thick
2 hamburger buns, split
Vanilla ice cream (optional)
Heat oven to 350° F.
• In a large ovenproof skillet, over medium heat, melt the butter.
• Add the sugar and cook, stirring constantly, for 1 minute for caramel sauce. Remove from heat.
• Arrange the pineapple slices in a single layer in the skillet. Top each slice with a bun half, cut-side down. Transfer to oven and bake for 30 minutes. Let cool for 5 minutes.
• With a spatula, invert each cake onto an individual plate and spoon any remaining caramel sauce over the top.
• Serve with the ice cream.
1 tablespoon olive oil
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 (14 1/2 ounce) cans reduced-sodium chicken broth
4 (15 ounce) cans white hominy, drained
6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds)
Thinly sliced radish
Crumbled tortilla chips (optional)
• Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
• Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as desired.