Friday after Thanksgiving; how to use those leftovers in Friday food
This blog post is really for the Friday food topic, but I'm posting it the day before Thanksgiving so that my readers can plan ahead if they want to with some of these ideas.
With a Friday right after Thanksgiving, it's kind of hard seeing all those leftovers in the fridge! But here are some tasty ways to use up some of them, and still have a meatless Friday.
potato Pancakes with leftover mashed potatoes:
For every 2 cups of mashed potatoes, add 1 egg and three tablespoons of flour in a mixing bowl, and mix until all ingredients are just incorporated. In a skillet on medium heat, melt some butter or drizzle some cooking oil. Plop the potato batter into the skillet by the ladleful, press down to flatten a bit, and after about 3-5 minutes, lift up an edge to see if the underside is golden brown. When golden brown, flip gently, then cook until that side is also golden brown. Don't make the pancakes too thick, or the insides will not cook thoroughly. Pile onto a plate, kept warm in the oven or microwave, and serve just as you would traditional pancakes.
Green bean casserole omelet:
Beat three eggs together with a teaspoon of milk, until you start to see a little bit of frothiness (beat briskly for about 2 minutes). Have melted in a pan on medium heat, 1 tablespoon butter (or some olive oil). Pour the egg mixture into the pan and let it cook until you can easily begin to lip up the underside of the omelet (about 4-5 minutes). The top will also have started to cook. When eggs are ready, spread about 4-5 tablespoons of leftover green bean/cream of mushroom soup casserole onto half of the omelet. If you have some of those crispy fried onions, they are a very nice addition as well. Fold the empty half of the eggs over the green beans, and press gently down. Turn heat to low, and keep cooking until the green mixture has heated through. Gently lift out and serve, or split between two people.
If you are trying to cut back on the meat products at Thanksgiving, try making a vegetarian gravy, which you can then use on Friday to spread, hot, on warmed slices of bread for a satisfying lunch.
Vegetarian Gravy:
In a stainless steel pan (non-stick pan will not work), heat 2-3 tablespoons olive oil. Chop one medium onion, four cloves of garlic, 2 shallots, and 5 or so white or crimini mushrooms, chopped into very small pieces. Saute everything but the mushrooms in the oil, until carmelized (i.e. you have nice brown flavorful stuff sticking to the bottom of the pan), then add the mushrooms and cook until tender. Lower pan to low heat, remove half of the onions/garlic/shallots with a slotted spoon (or all, if you don't want them in the finished product) and discard, remove the mushrooms and set aside, then add enough oil or butter to the pan to make the amount of fat in the pan equal about 1/4 cup. Have ready two cups of vegetable broth, hot (you can either use commercial vegetable broth, or bouillon cubes), or a mixture of half vegetable broth, half beer, or dry red wine, your preference. When all the fat in the pan is hot, stir in with a whisk, 2-4 tablespoons of flour, stirring constantly and scraping up the brown, carmelized bits from the bottom and sides of the pan, and keep stirring for several minutes afterward so as to remove the raw taste of the flour. Add the hot broth slowly, whisking constantly, and cook until the gravy is thickened to the desired consistency. Stir in the mushrooms, and serve.
Okey doke everybody! Have a happy Thanksgiving tomorrow :-D
With a Friday right after Thanksgiving, it's kind of hard seeing all those leftovers in the fridge! But here are some tasty ways to use up some of them, and still have a meatless Friday.
potato Pancakes with leftover mashed potatoes:
For every 2 cups of mashed potatoes, add 1 egg and three tablespoons of flour in a mixing bowl, and mix until all ingredients are just incorporated. In a skillet on medium heat, melt some butter or drizzle some cooking oil. Plop the potato batter into the skillet by the ladleful, press down to flatten a bit, and after about 3-5 minutes, lift up an edge to see if the underside is golden brown. When golden brown, flip gently, then cook until that side is also golden brown. Don't make the pancakes too thick, or the insides will not cook thoroughly. Pile onto a plate, kept warm in the oven or microwave, and serve just as you would traditional pancakes.
Green bean casserole omelet:
Beat three eggs together with a teaspoon of milk, until you start to see a little bit of frothiness (beat briskly for about 2 minutes). Have melted in a pan on medium heat, 1 tablespoon butter (or some olive oil). Pour the egg mixture into the pan and let it cook until you can easily begin to lip up the underside of the omelet (about 4-5 minutes). The top will also have started to cook. When eggs are ready, spread about 4-5 tablespoons of leftover green bean/cream of mushroom soup casserole onto half of the omelet. If you have some of those crispy fried onions, they are a very nice addition as well. Fold the empty half of the eggs over the green beans, and press gently down. Turn heat to low, and keep cooking until the green mixture has heated through. Gently lift out and serve, or split between two people.
If you are trying to cut back on the meat products at Thanksgiving, try making a vegetarian gravy, which you can then use on Friday to spread, hot, on warmed slices of bread for a satisfying lunch.
Vegetarian Gravy:
In a stainless steel pan (non-stick pan will not work), heat 2-3 tablespoons olive oil. Chop one medium onion, four cloves of garlic, 2 shallots, and 5 or so white or crimini mushrooms, chopped into very small pieces. Saute everything but the mushrooms in the oil, until carmelized (i.e. you have nice brown flavorful stuff sticking to the bottom of the pan), then add the mushrooms and cook until tender. Lower pan to low heat, remove half of the onions/garlic/shallots with a slotted spoon (or all, if you don't want them in the finished product) and discard, remove the mushrooms and set aside, then add enough oil or butter to the pan to make the amount of fat in the pan equal about 1/4 cup. Have ready two cups of vegetable broth, hot (you can either use commercial vegetable broth, or bouillon cubes), or a mixture of half vegetable broth, half beer, or dry red wine, your preference. When all the fat in the pan is hot, stir in with a whisk, 2-4 tablespoons of flour, stirring constantly and scraping up the brown, carmelized bits from the bottom and sides of the pan, and keep stirring for several minutes afterward so as to remove the raw taste of the flour. Add the hot broth slowly, whisking constantly, and cook until the gravy is thickened to the desired consistency. Stir in the mushrooms, and serve.
Okey doke everybody! Have a happy Thanksgiving tomorrow :-D
posted by Therese_Rose_Morning at 6:36 PM
1 Comments:
Ha ha, the Pope gave Americans a dispensation to be able to eat meat on the Friday after Thanksgiving, because it would be kind of wasteful to have meat in the fridge,yada yada ydada
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