Culinary Makeovers

Culinary Makeover #21 – Trickle Down Leftover Recycling (Burger Buns from Cheesy Cauliflower)

 

In my previous post I mentioned that I was going to try and use up all the food in my freezer and/or refrigerator.  I have made pretty good progress but have not got around to posting it.  This post will be sort of fun because as the title suggests, it is a ‘trickle-down’ recycle or in other words, recycling the recycled.  Now, it is not really like it sounds.  The main ingredients are recycled only once and the twice recycled is just sort of using the leftovers as you will see when you read the rest of the post.

 

My husband Everett, loves Mac and Cheese.  I sometimes make it but he wants it so often, that I tried resorting to purchasing small portions of it from Trader Joe’s and/or Bob Evans Mac and Cheese from the local market.  While these are fairly good products, the Mac and Cheese that I make is so much better that I decided to make a large portion of it – having it for dinner one night and then packaging the rest in lunch size container and freezing it for use when needed.  I made so much sauce that there was actually some leftover.  You can put a lot of Cheese Sauce in the Macaroni but only so much!

So, the first recycled product was Cauliflower made with the leftover Cheese Sauce.  Cauliflower is good for you but taste wise, just so so.  But I couldn’t resist the pretty heads that had at our local Farmer’s Market so of course I purchased one.

Before I continue with the recycling portion of this post listed below are the nutritional benefits of cauliflower.

 

Calories per serving        25

Fiber                             3 grams

Vitamin C                      77% of the RDI

Vitamin K                      20% of the RDI

Vitaming B6                  11%

Folate                           14%

Pantothenic Acid              7%

Potassium                       9%

Manganese                     8%

Magnesuim                     4%

Phosphorus                     4%

 

So, as you can see whether or not you specifically love or don’t love cauliflower, it is beneficial to eat it.  So, with this in mind I did cook the Cauliflower by separating the segments and washing it thoroughly and then cooking it in the microwave.  Vegetables are about the only thing that I will cook in the microwave and cauliflower cooks up in a manner of a few minutes.  When we were ready to eat dinner, I just put the covered dish of cauliflower into the microwave for about 2-3 minutes depending on the quantity and your microwave.  Then I removed it from the microwave and topped it with the leftover Cheese Sauce from the Mac and Cheese.  Voila!  Cauliflower with a Cheesy Sauce tastes quite good.

But we are only two people who can eat just so much cauliflower at one time and since I don’t like using leftovers without doing something to change them I did do something quite unusual to recycle the Cheesy Cauliflower and this was to make Hamburger Buns!  Yes!  Hamburger Buns made from Cauliflower.  Now, these are not Buns for people who want gluten-free bread products as there is definitely wheat flour in these buns.

Here is the procedure for making the Buns! (Or go to recipes (bread) for more concise directions.

 

 

  •  I had approximately 1 cup of Cheesy Cauliflower segments left over which I pulverized in the       Food Processor.

 

Cheesy Cauliflower

 

 

 

Cauliflower in Processor Workbowl

 

 

 

 

 

 

 

 

 

 

 

 

  •     I added 1 cup of warm water to the pulverized Cheesy Cauliflower along with 1 tablespoon of      Active Dry Yeast and 1 Tbsp. of Sugar.

 

 

 

 

 Yeast and Sugar Added

 

 

  •      Next I added 2 cups All-Purpose Flour to the mixture and ran the processor just long enough       to mix the ingredients together.

 

 

 

2 cups Flour Added

 

 

  •    Once the foregoing ingredients were well-blended I changed the chopping blade to the dough       blade and added more Flour to the mixture as needed.  I ended up adding an additional 2 cups       of flour so that there 4 cups used altogether.

 

  Dough Blade

 

 

 

 

  • I ran all the ingredients together for one minute and then transferred the dough to a greased and floured bowl and covered it with plastic wrap.

 

 

 Dough in bowl Rising

 

 

 

 

 

  • Once the Dough had doubled in size (approximately 1 hour depending on the warmth of the room) I punched the Dough down and formed it into buns.
  • I shaped the buns two different ways:
  •         a.  I rolled out the Dough and cut circle with a large round cutter.

 

     Dough Rolled and Cut

 

 

 

 

  •         b.  I then kneaded the scraps together and divided them into segments which I rolled into                     balls  and then flattened them.
  •         c.  The second method yielded small buns which would be ideal for children or those with                      small  appetites..  For those with  large appetites, the first method would be more                            appropriate.

 

   Cauliflower Buns Formed

 

 

  •  The shaped buns were placed on greased baking sheets which had been sprinkled with cornmeal       and  then covered.  Once the buns had risen to double their size, I placed them in a cold oven and   turned the heat on to 375 degrees.  Placing the buns in a cold oven gives them a little more raising          time and gives a lighter product.

 

 

 Baked Buns

 

Buns in Oven Baking

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Baking time was approximately 20 minutes or until they are nicely browned on top and on the          bottom as well.  You can lift one up with a metal spatula to check the bottom.

 

We used the buns for Burgers and had quite a few leftover for other sandwiches as well.  We used the larger buns for Steak and Mushroom Sandwiches the following night.  Nope – not leftover Steak although there was some leftover from this dinner for lunch the following day.

 

Burger on Cauliflower Bun

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Posted by Admin Test - 2020/01/28 at 11:16 AM

Categories: Baking, Bread, Cheese, Cooking for Everyone, Cooking for Kids, Culinary Makeovers, Dairy, Dinner Ideas, Family Fun, Leftovers, Main, One Dish Meals   Tags: , , ,

THANKSGIVING FAVORITES – DISHES TO CREATE FOR YOUR FAMILY DINNER

Here we are in November and Thanksgiving is right around the corner.  If you haven’t planned your complete Thanksgiving Dinner Menu yet here are some suggestions.  For the Stuffing, your Side Dishes, Desserts and leftovers for the days following Thanksgiving.

 

 

 

Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones.  If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal.  Take a look at them and then try out one or two or three or all.  When you do, please let me know how you, your family and friends enjoyed them.

 

 

 

CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way.  This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder.  It is delicious and quite tasty with the addition of the fruit.

  

Juilienned Apples

Juilienned Apples

 

Dried Apricots

 

        Golden Raisins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:

2 lbs. Banana Squash – shredded

1 cup dried Apricots – chopped

½ Cup firmly packed Brown Sugar

¼ cup Butter

 

This dish can be cooked in the Microwave or baked in the Oven.

 

CREAMED SPINACH  –  Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers.  It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk.  A great recipe for Thanksgiving and the days beyond.

 

Creamed Spinach

           Creamed Spinach

 

 

MASHED POTATOES – be sure to use Russet Potatoes, the baking variety. (you need to use a Potato that will crumble when baked so that they will mash easily)  DO NOT USE WAXY POTATOES as they will not mash properly.

 

 

 

Mashed Potatoes

                                                   Mashed Potatoes

 

 

ROASTED ASPARAGUS

 

Green Asparagus

Green Asparagus

 

 

 

TURKEY FRITTATA – this is a great dish to use with most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey.  A Frittata is good for Breakfast, Lunch or Dinner.

 

 

TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.

 

 

 

 

 

TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer.  Great for leftover Turkey, Chicken or whatever else you have.  Serve with a Salad and you have a complete meal.

 

 

 

So, here we have a variety of recipes, some of which you can use for your Thanksgiving Dinner and beyond with the leftovers.

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/11/08 at 10:22 AM

Categories: Culinary Makeovers, Dinner Ideas, Holiday Ideas, Holiday Meals, Leftovers, Main   Tags: , , , , , , ,

CULINARY MAKEOVERS – # 20 – Pancake and Egg Breakfast

We love Pancakes as I assume most people do.  When I was cooking for 7 or 6 or 5 and so on – there were not usually any leftovers when I made Pancakes or Waffles.  Now that we are only 2, making a small batch of Pancake or Waffle Batter is almost impossible and rather useless.  You can always use the leftover Waffle Batter to make Pancakes or more Waffles the following day or two and you can always use the leftover Pancake Batter for more Pancakes.  Unless you make your Pancake Batter somewhat thick, you’d better not use it for Waffles the next day.  I like my Pancakes on the thin and light side, so the leftover batter does not do well in the waffle iron.  So this morning for Breakfast, I took yesterday’s leftover Pancake Batter and made Pancakes and Eggs with it.  A very simple thing to do.

I used my Omelet Pan and made two  Pancakes, one for my Husband and one for myself.  Next I made Easy-Over Eggs and put one on top of each Pancake.  Add a couple of strips of Bacon, a glass of Juice and a cup of Coffee or a glass of Milk and Voila, you have Breakfast.  Easy, Simple and Fast and no wasted Pancake Batter.  The Pancakes take the place of Bread.  Very simple, like 1 – 2 – 3 and you are done!

 

 

 

  Pancake Side One

                             Pancake Flipped

                                       Egg Cooking

                               Egg Flipped

                                            Pancakes and Bacon

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Posted by sylveee - 2018/06/10 at 9:32 AM

Categories: Breakfast Ideas, Cooking for Everyone, Cooking with Children, Culinary Makeovers, Dairy, Eggs, Leftovers, Main   Tags: , , , , ,

THANKSGIVING FAVORITES – DISHES TO CREATE FOR YOUR FAMILY DINNER

 

 

Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones.  If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal.  Take a look at them and then try out one or two or three or all.  When you do, please let me know how you, your family and friends enjoyed them.

 

CREAMED SPINACH  –  Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers.  It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk.  A great recipe for Thanksgiving and the days beyond.

 

Creamed Spinach

           Creamed Spinach

 

 

CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way.  This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder.  It is delicious and quite tasty with the addition of the fruit.

  

Juilienned Apples

Juilienned Apples

 

Dried Apricots

 

        Golden Raisins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:

2 lbs. Banana Squash – shredded

1 cup dried Apricots – chopped

½ Cup firmly packed Brown Sugar

¼ cup Butter

 

This dish can be cooked in the Microwave or baked in the Oven.

 

 

 

 

 

MASHED POTATOES – be sure to use Russet Potatoes (you need to use a Potato that will crumble when baked so that they will mash easily

 

 

 

Mashed Potatoes

                                                   Mashed Potatoes

 

 

ROASTED ASPARAGUS

 

Green Asparagus

Green Asparagus

 

 

 

TURKEY FRITTATA – this is a great dish to use most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey.  A Frittata is good for Breakfast, Lunch or Dinner.

 

 

TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.

 

 

 

 

 

TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer.  Great for leftover Turkey, Chicken or whatever else you have.  Serve with a Salad and you have a complete meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A

 

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Posted by sylveee - 2016/11/09 at 9:42 PM

Categories: Culinary Makeovers, Dinner Ideas, Leftovers, Main   Tags: , , , , , , , , , ,

CULINARY MAKEOVERS – # 19 – Chocolate Pizzelle Brownies

I love crispy wafer-like cookies and I get them when I make Pizzelles.  Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron.  They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.

The recipe that I have for the Pizzelle is quite large and makes a large quantity.  The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter.  This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat.  Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe.  (Next time I will make a third recipe)  Since the recipe calls for 6 eggs, dividing it half was pretty simple.  Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.

In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again.  To most people it would seem that Marshmallows are difficult make, but the opposite is true.  The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin.  You can get at least 16 2″square Marshmallows out of one recipe.

Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside.  But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale.  The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.

As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.

To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)

 

Pizzelle in Processor

Broken-up Pizzelle in Food Processor Workbowl

Pizzelle Crumbs

                                               Pizzelle Crumbs

 

 

Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.

 

Pulverizng Marshmallows

                                         Pulverizng Marshmallows

 

 

To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies.  The only difference was that I had 1 cup of pulverized Brownies.  The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe.  So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour.  I also reduced the Sugar to less than 1 cup.

 

Pizzelle Crumbs and Flour

                                              Pizzelle Crumbs and Flour

 

 

After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.

 

Folding in Marshmallows

                                       Folding in Marshmallows

 

 

 

The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.

Baked Brownies

                                         Baked Brownies

 

You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner.  Try it yourself and experiment to create totally new delights.  This treat is also good with Ice Cream!

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Posted by Admin Test - 2016/08/30 at 4:40 PM

Categories: Baking, Baking Tidbits, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Leftovers, Main   Tags: , , , , , ,