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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: , , ,

New Year Lists – # 1 – Using Up Food in Freezer and Fridge – Pork Tenderloin

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.

 

 

  Stir Fry with Greens, Onions and Noodles.

 Pork Tenderloin Stir Fry with Carrots, Bean Sprouts, and Mushrooms

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Posted by sylveee - 2020/01/07 at 10:54 PM

Categories: Main   Tags:

HAVE APPLES? MAKE APPLE KUCHEN

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)

 

 

Kuchen Dough pressed into Baking Dish

 

 

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.

 

 

Apples on Dough

 

 

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.

 

 

  Baked Kuchen

 

Served with Melted Cheddar

 

 

 

Either way you serve it, it will be delicious!

 

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Posted by Admin Test - 2019/11/10 at 10:17 AM

Categories: Baking, Bread, Main   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: , , , , , , ,

OVER THE TOP HALLOWEEN SPOOKY BROWNIES

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is a recipe that is fun to make and delicious to eat and is good for any time of the year – especially for all Chocolate Lovers.  This is a multi-layered Brownie that is composed of a layer of Chocolate Chip Cookie Dough, a layer of Oreos, a layer of Fudge Brownies and interspersed with Caramel Corn and Mini-Marshmallows.  When I made this recipe I used Oreo Thins but soon found out that the White ‘Stuff’ Icing in the middle wasn’t thick enough to show up in the ‘Over the Top Brownies’ when they were cut so we switched to Double Stuff Brownies.

 

Here is what you will need to make this delectable Chocolate Treat:

1 batch of Chocolate Chip Cookie Dough

16 Double Stuff Oreos

1 Batch of Fudge Brownies

Caramel Corn*

Mini-Marshmallows*

 

DIRECTIONS:

 

  1. Make your Chocolate Chip Cookie Dough and spread on the bottom of a greased  9 x 9 x 2 Inch Baking Pan.  (Deeper is fine too)

 

Chocolate-Chip-Cookie Dough-in-Pan

 

 

2.  Layer the Oreos evenly over the Chocolate Chip Cookie Dough.

Oreos Added

 

 

3.  Scatter some Candy Corn over the Cookies.  (optional)

 

 

 

Candy Corn on top of Oreos

 

 

4.  Next make the Fudge Brownie Batter and spread over the Oreos.

 

 

Brownie layer with                  Marshmallows on top

 

 

5.  The photo above shows the Mini-Marshmallows scattered over the Brownie Batter.  Before I baked it I had a change of heart and mixed the Marshmallows into the Brownie mixture so they wouldn’t burn.  My student who made this same recipe with me on Saturday decided to put the Candy Corn and the Marshmallows on top during the last 5 minutes of baking.  While this gives a nice browned Marshmallow finish, she did not scatter the marshmallows over the whole dish.  Doing so would have given the whole thing a much nicer appearance.

 

Mayas Version

Cut Brownies with Oreo Thins

 

 

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Posted by Admin Test - 2019/10/28 at 10:06 PM

Categories: Baking, Cookies, Cooking for Kids, Dessert Ideas, Family Fun, Halloween, Main, Private Cooking Lessons   Tags:

Pumpkin Drop Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One quick and easy baked good for the week of Halloween is Pumpkin Cookies.  These are a drop cookie and easy to whip up, bake and serve.  All you need in addition to the usual baking ingredients is a small can of pumpkin.   Anyone who can read, follow safety procedures and be able to reach the counter can easily make these cookies.

 

 

INGREDIENTS:

1 cup Pumpkin Puree                                  1 cup Butter, softened

3 cups All-Purpose Flour                             2 cups Brown Sugar

1 tsp. Salt                                                    ½ tbsp. Vanilla

2 tsps. Baking Powder                                 2 Eggs

1 tsp. ground Cinnamon

¼ tsp. ground Cloves                                  1 cup Seedless Raisins (optional)

¼ tsp. ground Ginger

DIRECTIONS:

  1. Adjust the oven racks to the 2nd and 4th positions and preheat to 375 degrees.
  2. Combine the Flour, Salt, Baking Powder, Cinnamon and Cloves in a medium size bowl. Set aside.
  3. In a large mixing bowl, cream the Butter with the Brown Sugar.
  4. Beat in the Vanilla and Eggs until very well mixed.
  5. Add the Flour mixture and mix thoroughly.
  6. Stir in the Pumpkin Puree and the Raisins.
  7. Drop by the tablespoon (or use a # 60 food scoop) to shape the Cookies.
  8. Place them on a greased cookie sheet, approximately 2 inches apart.
  9. Bake the Cookies for 20-25 minutes or until a deep golden brown.
  10. When the Cookies are done, place the pans on cooling racks; when the Cookies are cool, use a spatula to remove them from the pan.
  11. Store in an airtight container.
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Posted by Admin Test - 2019/10/27 at 8:03 PM

Categories: Baking, Cookies, Cooking for Everyone, Halloween, Main   Tags: , , ,

PHANTOM PUMPKIN MILKSHAKES

 

 

 

 

 

 

 

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!

 

 

INGREDIENTS:                                                 EQUIPMENT:

 

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

Nutmeg

Black Licorice Sticks for Straws or just Stirrers

 

DIRECTIONS:

 

  1. Scoop the Ice Cream into blender jar.

 

  1. Measure the Milk, Pumpkin Pie Spice, and Orange Juice and add to Ice Cream in blender jar.

 

  1. 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.

 

  1. Pour into cups, top with Whipped Cream, sprinkle with Nutmeg and serve with Licorice Straws.

 

YIELD – 4 Servings

 

 

 

 

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Posted by Admin Test - 2019/10/22 at 3:46 PM

Categories: Main   Tags:

PUMPKIN FRUIT MUFFINS

 

 

 

 

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.

 

 

                                 Sugar Pie Pumpkins

 

 

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.

 

 

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Posted by Admin Test - 2019/10/12 at 3:51 PM

Categories: Main   Tags:

OCTOBER – TIME FOR PUMPKIN!

 

 

 

 

 

 

 

 

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 RECIPES

Pumpkin Yeast Biscuits  *

Pumpkin Bread/Muffins

Pumpkin Cake

Pumpkin Cheesecake *

Pumpkin Cookies

Pumpkin Cornbread

Pumpkin Milkshakes

Pumpkin Pie  *

Pumpkin Pizzelle

Pumpkin Pancakes & Waffles

Pumpkin Ravioli

Pumpkin Stew

Pumpkin Yeast Bread

 

The recipes that are starred are already on this blog – just use the link to take you to them

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/10/06 at 3:51 PM

Categories: Main   Tags:

MAKING STOCK

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?

  1.  We throw it away.
  2. We try to take off as much of the meat that is sticking to the bones
  3. We make Stock out of it which we can use for Soup, Stews or Gravy.
  4. 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.
  5. Add some herbs such as Parsley, fresh Bail and Oregano and whatever else you like.
  6. Cover everything with Cold Water up to within a couple of inches of the top of the pot.
  7. Set on a medium/high flame until the liquid starts simmering, then turn down the flame to low.
  8. Allow this mixture to simmer all day or until you have the desired strength of flavor that you want.
  9. 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.
  10. 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.

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Posted by sylveee - 2018/12/02 at 12:03 PM

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

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