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!
Comfort Food is Food that warms the body and the soul. It makes you feel good and satisfied after eating it. I think Comfort Food is different for different cultures and different people but there are variations within the dishes that we call ‘Comfort Food’. The differences are not so much in the main ingredients but in the preparation techniques and the seasonings used. Here is another great Comfort Food that really warms you inside – Vegetable Soup – it can be served as a complete meal with the addition of some protein and delicious fresh bread. It can also be served as a first course and the leftovers are great for lunch.
I love to make Vegetable and it is one of my favorite ways of cleaning out the Vegetable in my refrigerator. If you have ever wondered what you are going to do with all those vegetables that you just can’t seem to getting around to use or even if like I do, you have little bits and little bits of that, Vegetable Soup is the perfect vehicle for using up those items. So when I taught school, I taught my students how to make ‘Clean Out the Refrigerator’ Vegetable Soup.
What you will need is a large pot and some Olive Oil and whatever you can forage from your refrigerator. If you don’t have items in your refrigerator that you can use, you can always visit your local Farmer’s Market or Grocery Store to pick up whatever you wish to put in your soup. For the last batch I made, I used Onions, (a must), Celery, Carrots, Mushrooms, Tomatoes and Tomato Paste, Frozen Peas and Corn. For the batch before this one I used a Sweet Potato and Spinach. Visit vegetable-soup for the complete recipe.
Saute your Vegetables (starting with the Onion and Mushrooms) in Olive Oil. I always salt the Mushrooms as they do need and it helps to leech out some of the water in their pores. Once they have cooked and started caramelizing add the remaining fresh Vegetables and dried herbs. For the liquid I use either de-fatted Turkey, Chicken or Beef Broth, depending on what is in my freezer. Vegetable Soup does not need to cook for a long time – you do not want really mush vegetables. It is much better to have some texture left to bite into. About 10 minutes before serving bring the soup up to boiling and add about 1 cup uncooked Pasta. Once the Pasta is ‘al dente’ add fresh Herbs (in this case two kinds of Basil), and frozen Peas and/or Corn if you are going to use them. A couple of minutes is all you need for these frozen Vegetables.
To make a complete meal out of your Vegetable Soup, add some Protein such as Tofu (for Vegans), Chicken, Sliced Hot Dogs or Sausage or Turkey. Any one of the above make a great addition to your soup which is also delicious without it. Just serve it with some Hot Fresh Bread.
Comfort Food is Food that warms the body and the soul. It makes you feel good and satisfied after eating it. I think Comfort Food is different for different cultures and different people but there are variations within the dishes that we call ‘Comfort Food’. The differences are not so much in the main ingredients but in the preparation techniques and the seasonings used.
There are also variations in Winter Weather throughout the world and there are not many days that we can call Winter Weather in Sunny Southern California but this year , January is definitely Winter and Cold it is! Wet and Cold that is! Not complaining as we need the rain and cold can be fun for a little while, but all that aside, what do you eat when it is cold. Our normal Salads and Vegies and light meals don’t work when the weather is cold. We have to resort to old ‘Standbys from Childhood and our Mother’s favorites. One of these in our family is Stuffed Cabbage. Put together Green Cabbage, Seasoned Ground Beef and Tomatoes in a Sweet and Sour Sauce and serve with rice or pasta and you have a delicious bone warming meal.
So this is what I did the other night. I made Stuffed Cabbage but cheated a little bit as I had preformed Meatballs in the freezer. Having raised five sons I have a difficult time cooking small quantities of food for the 2 of us who make up our household now, so I usually make large quantities and freeze what we don’t eat for future use. The Meatballs were frozen in a single layer so as to make it easy to remove them and use them as needed. If I didn’t have the Meatballs I would have made the complete recipe from scratch as per the directions in the recipe itself. http://www.sylveeeskitchen.com/stuffed-cabbage/ Here are the step by step directions and photos for preparing this delicious and ‘heart warming’ dish.
First of all make sure you have all the ingredients. If you have to shop for some of them, check your staples and seasonings before going to the market.
In addition to Ground Beef (or Chicken or Turkey) you will also need Tomato Sauce, Lemons, Brown Sugar and Salt and Pepper. Instead of Tomato Sauce as per the recipe, I used ground Tomatoes which have much more flavor and body. Shown below is one of my favorite tomato products.
If you don’t use the whole can place the leftovers in a covered container and refrigerate until needed. They should keep up until a week depending on how cold your refrigerator is.
In order to roll the meat in the Cabbage Leaves you will have to soften them. The best way to do this is to:
1 – Core the Cabbage and remove any bad outer leaves.
2 – Bring a large pot of water (shown belown) to the boiling. Add the whole head of Cabbage, turn the heat down to simmer and leave the cabbage in the simmering water for about 5 minutes or until the outer leaves soften enough to be able to roll them.
3 – Remove the Cabbage from the hot water (I use a colander for this) and remove as many leaves as have softened or as many as you will need if the whole head has softened.
4 – If need be, return the head to the simmering water and remove as needed.
5 – Place the leaves on a cutting board and cut out the hard part that was closest to the core.
6 – Place a scoop of meat on each leaf and wrap the leaf around the meat mixture. Use clean Kitchen String to tie the rolls so they don’t fall apart in the cooking process.
Coarsely slice some of the remaining cabbage and place in the bottom of the vessel you are going to cook the Cabbage Rolls in. This will serve as a bed for the rolls. Next place the rolls on top of the sliced cabbage and then pour the sauce over all.
Bring to a boil over medium high heat and then turn the heat down to medium. Cook for about 45 minutes or longer, depending on the size of the rolls. Use Kitchen Shears to cut and remove the string before the next step.
I like to add an additional Vegetable and in this case I added sliced Carrots. They only need to cook for about 5 minutes or until they are barely fork tender. The residual heat will continue to cook them once the vessel is removed from the heat. If you use peas or corn, the cooking time will be shorter.
Serve with Rice, Pasta or Couscous. This is a delicious heart-warming and body warming dish that is perfect for winter weather. Vegans can also make by using a Barley or Rice in place of meat in the filling.
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.
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.
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
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.
Today is ‘National Waffle Day’. Here are some Waffle Treats for you to make for your friends and/or family.
Sweet Potato Waffles – a great way to use leftover Sweet Potatoes or just to use your Sweet Potatoes. Good for Breakfast and or Dinner instead of Potatoes.
Gingerbread Waffles – this is definitely a ‘makeover’ using leftover Gingerbread pieces. This may not be appropriate for ‘National Waffle Day’ in August but keep it mind for your Winter Breakfasts or Desserts!
Hong Kong Waffles – a favorite of mine – fun to make and fun to eat. These Waffles are sold as ‘Street Food’ in Hong Kong but can easily be made with your Belgian Waffle Iron.
More Waffles – just an overview of the types of Waffle Irons and recipes available today!
Try one or more of these today or for your weekend Brunch, Lunch or Supper
Our ‘Culinary Makeover’ today is a relatively simple one. Mashed White Sweet Potatoes turned into Sweet Potato Waffles which I served with Chili con Carne.
A very delicious meal, but with only 2 people in the household we had Waffles left over which we in turn toasted for Breakfast the next day. They tasted really delicious with melted Butter and Maple Syrup!
The Sweet Potatoes I purchased had red skin and I had forgotten that the Red Skinned Sweet Potatoes are not red inside but White. They were a little more starchy than the gold ones but they still tasted good and were perfect for making Waffles.
For the Waffles I used:
2 cups mashed Sweet Potatoes
1 cup flour
1 Tbsp. Brown Sugar
2 Tbsps. Olive Oil (melted Butter can be used instead)
I had forgotten to put in a leavening agent which would have been maybe 1 tsp. Baking Powder, but the waffles came out very well without it. You can use any type of Sweet Potato or even Russets that had been mashed for dinner the night before. Try your hand at it and see what you can come up with!
Cold Winter Weather always makes me want something hot and hearty – today it is Vegetable Soup. When I was teaching High School Culinary Arts, one of the things I taught my students was to make ‘Clean Out the Refrigerator Vegetable Soup. Now, that may not sound too great, but how many times have you had small amounts of many Vegetables that you really did not know what to do with? Making Vegetable Soup is the best way to use up these odds and ends and at the same nourish your family and keep them warm. So, here we go with ‘CLEAN OUT THE REFRIGERATOR VEGETABLE SOUP’.
The Vegetables that I had on hand were Celery, Carrots, Red Cabbage, and Onions. Small amounts of Red Cabbage or any other color for that matter are good for Vegetable Soup. You do not want to use too much or it will overpower the other Vegetables in your soup.
The Vegetables that I purchased for the Soup were Golden Beets and Mushrooms.
The Golden Beets are pictured before being peeled and the Onions are pictured with the
Mushrooms. I also used Frozen Peas, Crushed Tomatoes and Turkey Broth.
The Turkey Broth was my hold-over from Thanksgiving. It is a waste to just throw out the carcass because there is always some pieces of meat clinging to it and the bones themselves do provide some flavor and of course gelatin. To make the Broth, I placed the Turkey Carcass in my largest pot along with Onion, Celery, Carrots, Bay Leaves, Peppercorns and Parsley. Just cover it all with water, place a lid on the pot (offset) and bring to a boil. Once it comes to a boil, remove the lid and turn the flame down to a simmer and just let it cook until the liquid has cooked down to at least half. Even more is better. Shut off the flame, let it cool to room temperature and then pour through a colander into a clean container. Refrigerate if you are going to use within a day or two or freeze until you are ready to use it.
Before starting to cook the Soup, wash and towel dry your Vegetables and then prep them.
- Onions -peel and dice
- Celery – remove any loose strings and then cut into 1/4 to 1/2″ thickness.
- Mushrooms – Cut up your cleaned and dry Mushrooms (how you cut them depends on the size and type tht you have. Mine were small brown Crimini so I mostly quartered them. Cabbage – cut into pieces about 1/4″ to 1/2″ thick and about 3/4″ long.Beets – Peel and then quarter and then slice the quarters into smaller pieces. (The beets are actually easier to peel if they are par-boiled first or microwaved. If you do par-boil them, Scrub them clean first and then save the water to add to the soup.
- Carrots – either scrub or peel and then slice in half lengthwise and then cross-wise into about 1/4 to 1/2″ pieces depending on how small you want them or on how large your carrots are. Generally, the smaller carrots have more flavor and are sweeter. The larger ones are older and tend to lose flavor as they age – also they are less tender
To cook, start with the Onion -by sautéing in a small amount of Olive Oil. Add the Mushrooms to the Onions and add a little Salt. The Salt not only seasons them but helps them to release their water and cook down faster. Add the Cabbage and Celery and then the Carrots and Beets. Adding some dried Basil (fresh is best, but mince and add at the end so the flavor is not lost) After all the Vegetables are in the Pot, add your cooking liquid and a couple of Bay Leaves (dried or fresh – remove them before serving). You can also add some garlic to the vegetables while they are sauteing, but this would be a personal choice. Not everyone likes garlic. After the soup has cooked for a while, taste for seasoning and add more Salt and some freshly ground Pepper. Oregano is also good added to Vegetable Soup. If you are using canned Tomatoes, Tomato Sauce or Crushed Tomatoes, add it now and then thoroughly mix in. If desired, you can add some tiny pasta at the end or cook it first and then add. Add the frozen peas and or corn if desired at the very end. They need only minutes to cook.
The soup does not need to cook for a lengthy time – one hour is more than enough – 30 minutes will probably suffice. This soup can be eaten right away or you can cool it and refrigerate it – the flavors will intensify if held overnight in the refrigerator.
Serve and enjoy – this will easily make a delicious and hearty one-dish meal. Serve with Garlic Bread or Croustades.
Thanksgiving is fast approaching and the day after there are usually so many leftovers that you don’t know what to do with them. The Turkey is easy – it makes great sandwiches and even the Potatoes are not too difficult. They go with anything. But what happens to that Cranberry? Cranberries unlike most Berries are not sweet – they are usually tart and sugar must be added to them to make them palatable. But Cranberries do make a wonderful sauce that complements the Turkey and even the Ham.
So, what if you have Cranberry Sauce left over and no one wants to eat it anymore? Help is around the corner or literally just up above in the recipe section of this blog. You can make Cranberry Sauce Cornbread or Biscuits.
What if you just have Cranberries that haven’t been used. Many people are probably like me and buy the big bag just because it is more practical. I buy the big bag because Cranberries are not usually available all year long and I like to have them on hand, so I keep the excess in the Freezer. One dish, using whole Cranberries is one that my whole loves. It is Cranberry Chicken – Chicken made with the whole Cranberry and then there is Cranberry/Pineapple Chicken. Whichever you decide to make, they are both delicious. But right now, let’s get back to the leftover Cranberry Sauce.
First on the Agenda is the Cranberry Corn Bread- so just up above to the recipe section and click on baked goods and then click on breads and then on the Cranberry Cornbread. In that same section is the Cranberry Sauce Biscuit Recipe (only all that reads in the index is Cranberry Sauce) – just click on that and it will take you to the Biscuit Recipe.
Cranberry Cornbread –cranberry-cornbread
Cranberry Sauce Biscuits – cranberry-sauce-biscuits
Cranberries can also be used for Fruit Muffins or Bread breads/fruit-muffins
Thanksgiving is one of those Holidays that we celebrate with food and usually with an abundance of food – more food at the table than can possibly be eaten. Ah- but those leftovers are probably some of the best leftovers of the year. Just think:
Turkey Sandwiches with Cranberry Sauce and maybe Hot Gravy.
Mashed Potatoes – are good for Breakfast, Lunch or Dinner. For Breakfast yo can turn those Mashed Potatoes into Pancakes or Waffles. For Lunch just eat them with the leftover Turkey and Gravy and for Dinner turn them into Potato Bread or more Turkey Sandwiches.
Cranberry Sauce – Use to make Fruit Bread or Biscuits or eat them with your Mashed Potato Pancakes or Waffles.
Sweet Potatoes – Eat as is or again make Pancakes or Waffles. Sweet Potato Waffles for Dinner with Creamed Gravy on top. Yummy!
Use your imagination and come up with your own ideas to use those Thanksgiving leftovers or try my recipes below:
Turkey Frittata: turkey-frittata
Turkey Croquettes: turkey-croquettes
Turkey Pot Pie: dinner/turkey-pot-pie
Cranberry Biscuits: cranberry-sauce-biscuits
Potato Bread: breads/potato-bread/
Cranberry Cornbread: cranberry-cornbread/