Eating Well between the years... Quick, Easy and Leftover Recipes ... Countdown till 2008

Texas, thanks very much.I figured out No. two and pulled up all the recipes,which have my name on it. Number one I did not get to work. I will tell you about it tomorrow,when I am not so tired. I will try it tomorrow also with another nickname. I am ready to fly to bed,since I wanted to do this earlier.

hello

thenk you texas and picasso for helping out!!! marlene i hope your son will be able to help renate and you further!!

jet i enjoy mexican food too - but we don't really have so many good restaurants over here - its nice to eat out sometimes -lol

erna i made your Ulmer Brot and it is fantastic - easy to make - soooo tasty the best lebkuchen kinda cake i had in my life and so fluffy - my mom will take a couple of slices to her kaffeeklatch to the ladies she used to work with in the childrens hospital - if she takes this cake it must be good - so erna thank you very much for this treasure...

lydia thanks for the card it is cute and thanks for the recipes !

picasso thanks for your recipe. that must have been a fun weekend working next to a pro - tassies - hmmm i wish i had some..

ok i got to get started - see you in a bit -twinkle

Silky Cauliflower Soup
Recipe from David Lieberman

 

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

 

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.

Add the Parmesan and stir until smooth.

Season, to taste, with salt and black pepper. Keep warm until ready to serve

Crispy Potato Patties 

  

Prep Time: 15 minutes

Cook Time: 8 minutes

 

• 2 cups mashed potatoes
• 1 egg, beaten
• 1 onion, minced
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 2-3 Tbsp. olive oil

 

Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper and stir.

Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are 1/2" thick. Cook until bottom is browned and crisp, about 3-4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes. Serve with ketchup or salsa.

Sweet Potato Wontons  

  

Prep Time: 20 minutes

Cook Time: 15 minutes

 

• 2 Tbsp. butter
• 1 red bell pepper, diced
• 1/4 cup finely chopped onion
• 2 tsp. curry powder
• 1 cup chopped cooked sweet potatoes
• 1 Tbsp. flour
• 1/4 cup sour cream
• 2 Tbsp. mango chutney
• 24 wonton squares
• 2 Tbsp. butter, melted

 

Melt 2 Tbsp. butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender. Stir in cooked sweet potatoes. Cool. Stir flour, sour cream, and chutney into sweet potato mixture.

Preheat oven to 350 degrees. Brush wonton squares with 2 Tbsp. melted butter and press each into miniature muffin cups. Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown. Makes 24 filled wontons

Twinkle - your recipe for Crispy Potato Patties reminds me of my mother.

She used to make, on very rare occassions, something similar.  We always called them Potato Fingers, because they were about the size and shape of a stubby index finger.

They were made from leftover mashed potatoes; she would add an egg and some flour and deep fry them in a skillet.

We all loved them and whenever we had leftover potatoes we would beg her to make them, but she hated doing it.  If the grease was not hot enough they would fall apart in the pan and she would wind up with a skillet full of potato pieces in fat.  And she always seemed to have trouble getting the grease just the right temp.

The first time I was living on my own and had leftovers, I called her to ask how she made them.  She made such a point of how the grease had to be really hot.  I made the grease so hot that when I dropped in the first couple of potato fingers they almost immediately turned black on the outside.  Once I got the temperature right, they were ohh so good!

I love your version of this recipe.  It sound every bit as good, with quite a bit less fat!

Kath

hi kath,

that is so fun - my mum does the same thing with recipes - the dough has to feel just right etc...how should i know  what the dough is supposed to feel like if i have never made it -lol

i am lad this reminded you of a nice recipe... i hope we can get some more leftover or quick and easy recipes ...

have a nice day - it is soo cold outside my glasses almost froze on my way to the post office this morning... can't wait for lunch  - i can smell the potato soup and i know there will be ernas ulmer brot as a dessert for me -lol

se you twinkle

To use up those cartons of egg nog

Scratch Egg Nog Pancakes
Makes 12

 

feel free to use Bisquick (or similar) and fuhgeddabout the baking powder; that’ll save you, at least, 30 seconds.

2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
1-1/2 cups eggnog
2 Tbsp butter, melted

Combine the flour, baking powder, salt and nutmeg. In another bowl, beat eggs, eggnog and butter; then stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Flip when bubbles form on top; cook until second side is golden brown.
 

 

This recipe is easily adapted for leftover ham. 

Can add green pepper or onion

 

PINEAPPLE HAM

2 ham steaks

2 small cans unsweetened pineapple, crushed

flour

 

Brown the ham over moderate to high heat.  Cut ham into bite size pieces.

 

Drain pineapple. 

Combine juice from pineapple with enough water to make 1 cup.

 

Add 1 ½ to 2 Tablespoons flour and shake well.

 

Combine flour mixture with ham in frying pan and stir until sauce thickens.

Add pineapple.

kath this sounds like a winner i love pinapple and ham - i used to eat toast hawaii frequently... i really like recipes like this a lot.

have a great day -twinkle

A quick hello! Melanie and Darlene thanks for the Christmas Cards and recipes. Darlene I loved you letter. I will send you an E-Mail,when I am in Colorado,since you are gone for a while. Twinkle, thanks for all the recipes. I think it is time again to start packing, I hate it,I never know,what to pack. I hope my DH gets better,that we can leave. Renate

Twinkle, my mother made potato patties too out of leftover mashed potatoes. She made them in a heavy cast iron skillet, used a bit of vegetable oil and they always came out nice and brown. We used to put butter  on them. Back then we put butter on everything and lots of it. Gone are those good old days, sigh.

 

We usually have leftover cauliflower when I make dill dip for Christmas Eve. I fouond a recipe here on the board some time ago that I have made several times and it's one sure way to get DH really interested in eating one of my favorite vegetables. I'm going to make it for supper.I bake it on a foil lined baking pan. Makes for easier clean up.

 

Roasted Garlic Cauliflower

2 tablespoons minced garlic (Fresh!)
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 bunch chopped fresh parsley

Directions

1 Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2 Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

I know that Christmas traditions were already discussed but I always learn something new when I read Dickens Christmas Carol around the holidays. I thought this quote was particularly interesting and one we should remember all year long.

 

"It is a fair, even-handed, noble adjustment of things, that while there is infection in disease and sorrow, there is nothing in the world so irresistibly contagious as laughter and good-humour."

"A Christmas Carol" by Charles Dickens

Texas....I love the story of the Christmas Carol!

Hope everyone is having a good day! Last night I didn't get home till late from the Christmas play at a school, and then had to run to Wal Mart to get a few things, so I wasn't able to get here last night...tonight our chuch is going caroling to the nursing homes in our town and then going to McDonalds for fun...!!

There is a lot of good recipes being posted!

Later Jet

Renate and Marlene

I found this info while looking thru another area of the bb, since it specifically relates to the Mac, I thought it might be useful to you.

 

ShoppingaddictAZ's question

when I post, everything is squashed together and the ingredients are written in run-on fashion like the old Gourmet magazine, so that 2 or three ingredients may be on the same line.

 

Love2cook's response

Are you using a Mac with Safari? If so, switch to Firefox and that should solve your problem.