I never make New Years Resolutions because I am not prone to keeping them. However, I do make lists of things to do. I am more likely to follow through on my lists than on any resolutions I may make. You may ask, ‘What is the difference?’ Well, a Resolution needs to be kept and if you don’t keep it you don’t feel very good about yourself. However, if you make a list and half the items on the list get done, you will feel that you have accomplished something.
So, here is #1 on My List of Things To Do. Use up the Odds and Ends (Large and Small) of food that may be in my Refrigerator, Freezer or even in the cabinets. Having raised 5 Sons, I have found it hard to cook only for 2 people – even though it has been many years since my Sons have grown and left home. So, sometimes I have more than I need and need to use up what I have left. Since I am not a great fan of leftovers, I usually find ways to turn the leftovers into new dishes. (Sort of like the TV Show ‘Chopped’. However, I have been doing this way before Chopped became a show.
The first time I can remember that I started turning leftovers into new dishes was when I got my first blender – actually I still have it. I got that blender back in the days when they were still being made to last and last it has. I remember that I turned leftover gravy into soup. Now, fast-forward to this year – 2020. I have actually turned several items in the freezer into new dishes.
#1 – A Pork Tenderloin into an Asian Stir-Fry. Where I purchase Pork Loins they are sold in packages of two. I actually cooked both at the same time because a couple of my former students came over for a cooking session. We made Chinese Dumplings and Pork Bao. We had a variety of items so we did not use both Pork Loins so I put the leftover one in the freezer. (This was the weekend before Thanksgiving) Last week, I removed the Pork Loin from the freezer, cut it up into bite-sized pieces and stir fried it with Shitake Mushrooms, thinly sliced Carrots, diced Onions, Cabbage and minced Cilantro. The dish took very little seasoning as the Pork Tenderloin had previously been marinated in a Soy Based Marinade. This dish was served with Jasmine Rice (which is an aromatic soft grain rice grown in Thailand). So, this was a multi-cultural dish incorporating the tastes of Japan, China and Thailand. Very tasty, easy to make and used up the Pork Tenderloin and Vegetables still lingering in my refrigerator.
For a recipe for this Stir-Fry go to http://www.sylveeeskitchen.com/recipes/dinner/pork-tenderloin-stir-fry/
Just keep in mind that all the ingredients are interchangeable and you can use whatever you have in your refrigerator.
One way to use up some of your Apples (if you have too many) is to make Apple Kuchen. Kuchen is a great breakfast item or dressed up with whipped cream or Ice Cream, it makes a great dessert for any meal. Kuchen is simple to make and delicious to eat. You will find the recipe by using the link above. Just click on Apple Kuchen and you will be taken to the recipe. Continue here and you will see some step by step photos to help you with your baking.
The Dough is simple to make and can easily be made by hand in a medium-size mixing bowl. When making the Kuchen divide the Dough in half and either roll out half (on floured surface – as the recipe says) or just press half the Dough into your greased baking dish. (8 x 8 or 9 x 9 is best)
Peel and slice your Apples (don’t worry if they start to turn a little brown – this will disappear when baked)
You can either toss the Apples with the Cinnamon and Sugar in a separate bowl or just arrange the Apples on the Dough and then sprinkle with the Cinnamon and Sugar. Either way will work.
Cinnamon and Sugar Added
Next, either roll out the remaining Dough or just scoop dabs and place on top of the Apples. ( didn’t have quite enough dough to roll out so I scooped the Dough with a #60 Scoop or you can just used a spoon) I lightly pressed the dabs of dough onto the Apples. This method worked quite fine.
Bake for the time stated in the recipe at 350 degrees. Kuchen is best served warm and is quite good with Vanilla Sauce as stated in the recipe. I reheated the Kuchen the next morning with some Cheddar on top and we ate it for breakfast. Kuchen can also be served with whipped Cream and/or Vanilla Ice Cream.
Either way you serve it, it will be delicious!
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.
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.
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.
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.
What would be a better beverage for Halloween than a Pumpkin Milkshake! Add the Adjective, Phantom to make it the absolute perfect beverage for a Halloween Party or even a Halloween Birthday Party. There certainly are people who have been born on Halloween. This Milkshake is easy to prepare, even with the Pumpkin. Just used canned Pumpkin and Vanilla Ice Cream. Better yet, if Pumpkin Ice Cream is available at your Supermarket or Ice Cream use that or use both for double the flavor. You can use Pumpkin Pie Spice or a Cinnamon, Nutmeg, Ginger and Cloves in a combination that fits your taste buds.
The recipe is below: Try it and see for yourself how much like Pumpkin Pie it tastes!
1 Pint Pumpkin Ice Cream Ice Cream Scoop
2 cups Milk Liquid Measuring Cup
½ cup Orange Juice* Blender
1 tsp. Pumpkin Pie Spice
Whipped Cream Large Cups
Black Licorice Sticks for Straws or just Stirrers
- Scoop the Ice Cream into blender jar.
- Measure the Milk, Pumpkin Pie Spice, and Orange Juice and add to Ice Cream in blender jar.
- Put the cover on the blender jar, making sure it fits snugly; turn blender on to HIGH SPEED and run until the Ice Cream, and Orange Juice are blended together with the Milk.
- Pour into cups, top with Whipped Cream, sprinkle with Nutmeg and serve with Licorice Straws.
YIELD – 4 Servings
Today’s Pumpkin Recipe is for Muffins. The Recipe I have posted uses Cranberries as the additional fruit. However, the photo I have posted is for Pumpkin Muffins with diced fresh Peaches and Golden Raisins. The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well. I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin. Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it. When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin. You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin. They are small, more meaty and more tasty and easier to work with.
The Pumpkin Muffins are great for Breakfast or for a Snack. For a little enhancement top with a Cream Cheese Frosting. Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product. Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.
October seems like the perfect month to talk about Pumpkins: Cooking and Baking with Pumpkins and of course, Carving Pumpkins for Halloween. If you don’t like Pumpkin, try substituting Butternut Squash instead. What I am going to do here is present a different Pumpkin Recipe for as many days as I can muster up.
Here is a list of my Pumpkin Recipes and unless I hear from folks about what kind of Pumpkin Recipes they would like to have, I shall choose one for each day until I run out.
Pumpkin Pancakes & Waffles
Pumpkin Yeast Bread
The recipes that are starred are already on this blog – just use the link to take you to them
It is now that time of year when many of us have a Turkey Carcass left from the Family Holiday Dinners. What do we do with this?
- We throw it away.
- We try to take off as much of the meat that is sticking to the bones
- We make Stock out of it which we can use for Soup, Stews or Gravy.
- Take that carcass and put it into your largest pot along with an Onion (with the peel on), Some freshly washed Carrots, (unpeeled) and the top of a (washed) Celery Stalk which usually has plenty of leaves on it. Put that leafy Celery along with a couple of stalks which have also been washed and cut up.
- Add some herbs such as Parsley, fresh Bail and Oregano and whatever else you like.
- Cover everything with Cold Water up to within a couple of inches of the top of the pot.
- Set on a medium/high flame until the liquid starts simmering, then turn down the flame to low.
- Allow this mixture to simmer all day or until you have the desired strength of flavor that you want.
- Once the cooking period over, move the pot to a cold burner and allow it to cool until you feel that you can handle it safely. Place a large Colander over a large Vessel (large pot or huge bowl and pour the cooked stock through the Colander into the Vessel.
- Use the finished stock for Soup right away or pour into smaller containers and freeze until you are ready to use. This stock will be great for Soups, Stews or Poultry Gravy.
I usually use the stock to make a superb Vegetable Soup which is great for Cold Weather Dining. Your needs and taste buds will direct to use this Stock for your own special purposes.
When I was teaching Foods Classes in High School, the students didn’t mind stripping off the meat from the carcass which we then used to make Turkey Ala King or Turkey Salad or Mac and Cheese with Turkey. Stripping off the meat takes a little bit of patience which probably most of us don’t have but if you have a couple of Kids around (over the age of 10) who wouldn’t doing it you can stretch that turkey even further you could have imaged.
Sorry there is no photo here – for some reason I was not able to post a new one. Will render the situation as soon as possible.
It has been a while since I have been active on this blog. Unfortunately I had a ‘Freak Accident’ almost 3 months ago. I was in the garage opening a rather large box. I had gotten one side of the lid open and when I opened the second side, it flipped and knocked me over. Not knowing that I had fractured (my sacrum) I got myself up, finished what I was doing, cleaned the kitchen among other things. But by 11:30 PM and time to go to bed, I could not walk. Crawling was the only way I was able to get to bed but by 4 AM my Husband and I decided to call 911. The Fire Dept. Paramedics came and took me to the local Hospital where X-Rays were taken and it was determined that there were no breaks. Four days later I was back at the same Emergency Room and a CT was taken, and it was determined that there absolutely no breaks. Finally almost a week after the accident I was taken to our Medical Plan’s Hospital where a MRI was taken and it was finally determined that my Sacrum was fractured. For the next 7 weeks, in spite of the pain medication, I endured horrible and torturous pain – my poor Husband had to wear earplugs every time he helped me up – the pain was so horrible that I couldn’t help but scream.
Fortunately, the pain has finally stopped and I am now trying to learn to walk again without support. It will take a while but now I can sit for a substantial period of time whereas for the first six weeks after the accident I could not. Even though I am still hobbling about, I am able to move around in the kitchen and cook and bake, so time now to get back to my blog. Please keep checking back for new Blogs, Recipes and Kitchen Fun.