Corn and Jalapeno Griddle Cakes.
dinner takes so much time, energy and planning to prepare,
and then everyone’s done eating in what feels like five
minutes. It’s enough to drive a conscientious cook crazy.
goodness, then, for the meal’s many leftovers, which give
those of us who prepare the holiday feast a second (and
maybe even a third) chance to show off our culinary mettle
— hopefully at a much more relaxed pace, without the
insanity of a typical Thanksgiving meal prep, where so many
things have to come out of the oven at exactly the right
not talking about the boring turkey sandwiches. Ditto on
simply reheating the spuds, corn or rolls, which is equally
really keep the celebration going, why not get your creative
juices flowing with recipes that reinvent what you just had
for dinner instead of simply duplicating it? That way, your
leftovers won’t feel like, you know, leftovers but rather
like something special.
with oil and vinegar and a little Dijon mustard, surplus
cranberry sauce is easily transformed into a tangy-sweet
salad dressing. Mashed potatoes mixed with cheddar and
chives are reborn as savory, pop-in-your-mouth mini muffins.
With a little garlic and chili, rolls destined to chopped
into bread crumbs become tender sponges for a spicy egg drop
soup. Chilies also can breath new life into leftover bowls
of corn, folded into an eggy batter to be fried up into
the main event turkey? This year, why not forgo the
traditional leftover turkey casseroles, pot pies, turkey a
la kings and turkey-frame soup in favor of a slow cooker
chowder made with wild rice, wine and mushrooms?
it’s less than a month until you have to do it all again
CRANBERRY SAUCE DRESSING
sauce doesn’t only have to be paired with turkey — it
also can brighten up a salad, as this tangy vinaigrette
cup balsamic vinegar
cup canola oil
cup whole-berry cranberry sauce
tablespoons Dijon mustard
garlic cloves, minced
ingredients in blender until smooth. Serve over tossed or
about 1 cup dressing.
BREAD EGG DROP SOUP WITH GARLIC AND CHILI
warming soup for cool fall nights.
cup extra-virgin olive oil
tablespoons garlic paste
bite-sized pieces stale, crusty bread
large eggs, whisked
tablespoons shredded Gruyere cheese
large stockpot over medium-low heat, warm oil. Add garlic
paste and chilies. Stir occasionally for about 8 to 10
minutes until garlic is fragrant but not browned.
bread and stir evenly to coat. Pour in chicken stock and
bring to boil. Reduce heat and stir in eggs. Simmer for 10
garnished with oregano and cheese.
6 to 8 servings.
Chile Pepper magazine
LEFTOVER MASHED POTATO MUFFINS
your leftover spuds into something spectacular with this
easy recipe. If you like, add diced turkey or ham. Be sure
to grease the muffin tin really well so that the potatoes
don’t stick to the pan. The end result is like potato
chips — impossible to eat just one.
leftover mashed potatoes
shredded cheddar cheese, divided
tablespoons chopped fresh chives, divided
oven to 375 degrees. Grease a non-stick mini-muffin pan with
large bowl, stir together the mashed potatoes, egg, 3/4 cup
cheddar cheese and 2 tablespoons chopped chives. Season the
mixture with salt and pepper. Using an ice cream scoop,
divide the potato mixture evenly into the prepared muffin
pan, packing the potatoes down into each cup.
muffins for 30 to 35 minutes until golden brown and crisp
around the edges. Remove the pan from the oven, top the
muffins with the remaining 1/4 cup cheddar cheese and return
them to the oven for 3 more minutes. Remove muffins from the
oven and allow them to cool in the pan for 5 minutes.
muffins to a serving dish, top them with the remaining 1
tablespoon of chopped chives and serve immediately.
24 mini muffins.
CORN AND JALAPENO GRIDDLE CAKES
griddle cakes can be stored in a zip-top bag in the fridge
for up to 2 days, or the freezer for up to 1 month. Simply
heat them in a toaster when ready to eat.
cup yellow cornmeal
teaspoons baking powder
cups whole or 2 percent milk
tablespoon butter, melted, plus more for greasing the pan
cups cooked corn kernels
small jalapeno pepper, seeded and chopped fine
medium bowl, whisk together the flour, cornmeal, baking
powder, sugar and salt. In a small bowl or measuring cup,
use a fork to lightly beat the milk, melted butter and egg.
Pour the milk mixture over the flour mixture. Add the corn
and jalapeno. Use a fork to stir until just mixed and there
are no visible traces of flour.
10-inch skillet over medium-low heat. Sprinkle a few drops
of water into the skillet — if they "dance"
across it, the skillet is ready. Add a pat of butter and
swirl to coat. Drop scant 1/4 cupfuls of batter into the
skillet, leaving 1 to 2 inches between each cake. Cook until
set around the edges and air bubbles form on top, about 2
minutes. Flip and cook 1 to 2 more minutes. Serve hot.
TURKEY AND WILD RICE CHOWDER
and flavorful, not to mention easy to throw together, this
chowder is perfect for those lazy nights when all you want
to do after work is curl up on the couch with a hot bowl of
soup. Don’t forget the crusty bread for sopping.
tablespoons of turkey pan drippings or olive oil
medium celery stalks, diced
medium carrots, peeled and diced
ounces mushrooms, stems included, chopped
large Spanish onion, diced
dry white wine
ounce (1/4 cup) dried porcini mushrooms
white basmati rice
turkey or chicken stock
garni of 3 fresh sage leaves, 6 parsley sprigs, 1 bay leaf
and 1 small rosemary sprig, tied together
diced cooked turkey
slow cooker to low.
a large saute pan over medium heat. Lightly coat the bottom
of the pan with turkey drippings/olive oil. Saute celery,
carrots, mushrooms and onion in batches until lightly
browned. Transfer vegetables to a slow cooker.
wine to pan and simmer for several minutes. Transfer wine to
slow cooker. Add porcini mushrooms, wild rice, basmati rice,
stock and bouquet garni to slow cooker. Stir to combine.
Cover and cook on low for 5 hours until wild rice has split
open and softened.
2 cups soup with rice in it. Puree until creamy. Add pureed
mixture back to slow cooker and stir to combine. Add turkey,
cover and cook for 30 minutes more.
bouquet garni. Ladle soup into bowls and garnish with
parsley and sage.
"Jewish Slow Cooker Recipes" by Laura Frankel