44 good leftovers Recipes

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

butter, worcestershire sauce, lemon juice, sugar, paprika , adjust to taste, garlic powder , adjust to taste, pork, cooked and cubed,leftover roast is good

turnips - grated, celery stalk - diced, onion - diced, chicken stock, butter or margarine, leftover, refrigerated, baked potato - peeled & diced, water (adjust for desired texture), milk or cream, bay leaf, thyme, parsley, garlic salt, cracked black pepper, turnip greens - drained, stalk green onion (garnish ), dollop sour cream (garnish )

green beans, eggs, leftover cooked chicken, romaine lettuce, good quality olives, tomatoes, roughly chopped, extra virgin olive oil, coarse grain mustard, balsamic vinegar, chopped fresh parsley

spaghetti noodles, uncooked, condensed cream of mushroom soup, milk, dehydrated onion or 1/4 cup fresh onion, dried parsley or 2 tbsp fresh parsley, leftover ham, cut into small dice, frozen peas (optional, but good ) (optional), extra-sharp cheddar cheese, shredded

chicken leftovers, green bell pepper, chopped finely, yellow bell pepper, chopped finely, red bell pepper, finely chopped, good sized onion, finely chopped, elbow or bow-tie macaroni, uncooked rice, salt & pepper to taste, oregano, garlic powder (not garlic salt!), chopped celery, chopped carrots, diced tomatoes, mushrooms, or 12-16 fresh, chopped, old cheddar, grated (amount to your preference), mozzarella cheese, grated (amount to your preference), balsamic vinegar, lemon juice, hot sauce

salmon steak (leftover grilled salmon is fine), extra-virgin olive oil , plus 2 tbsp if using raw fish, plus more to taste if necessary, several sprigs fresh thyme or 1/2 tsp dried thyme, if using raw fish, red or yellow bell pepper, juice of 1 large lemon , plus more to taste if necessary, cooked or canned white beans, drained, tomatoes, halved, diced shallots, good black or green olives, pitted and coarsely chopped, minced fresh basil leaves, minced fresh parsley leaves, salt and freshly ground black pepper to taste, torn assorted salad greens (trimmed, washed and dried )

potatoes, cooked and diced (leftover boiled potatoes is fine), cucumber, peeled and diced, onion, minced, celery seed, salt, pepper, eggs, hard cooked and peeled, sour cream, mayonnaise (use a good quality, such as hellmann s), vinegar, prepared mustard, salad greens, for garnish

onion, very finely chopped, garlic clove, minced, canola oil, leftover grilled chicken (or any cooked chicken), rotel tomatoes, salt, good quality flour tortillas (about 7-8-inch diameter), half & half light cream, chicken bouillon cube (or 1/2 tsp. granules ), shredded monterey jack cheese, shredded cheddar cheese (we prefer sharp), shredded mozzarella cheese

self raising flour, salt, mixed spice, dried fruit, sliced almonds, glace cherries, butter, sugar (dark brown if available), eggs, good cold coffee, milk, brandy, leftover tea

leftover turkey, cranberry sauce, mandarin orange, creamy coleslaw, good whole wheat bread

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

bread, thick sliced , preferably day old, turkey gravy, leftover, cooked turkey, turkey stuffing, leftover (aka dressing), cranberry sauce, salt & freshly ground black pepper, to taste, ground sage, monterey jack pepper cheese, sliced (any type of cheese is good)

zucchini, sliced, diced onion, fresh garlic, minced fine, cooked white rice (a good use for leftover rice), egg substitute or 1 cup egg white, grated parmesan cheese, grated mozzarella cheese, extra virgin olive oil, salt (roughly 1/4 tsp), ground pepper

deli or leftover ham, good quality mayonnaise, gherkin pickles, pepper to taste

any potatoes you ve got leftover - roasted, baked or boiled...this is a good way to use them up., olive oil, chilli powder, cumin, ground, paprika, salt, black pepper to taste, leftover cooked potatoes, fresh parsley, chopped

water, maine lobster , live, 1 lb or up to 5 lb of leftover lobster shells, carrot, coarsely chopped, leek, white part only, coarsely chopped, celery stalks , coarsely choppd, mushrooms, caps and stems, coarsely chopped, onion, coarsely chopped, bay leaves, parsley stems, white peppercorns, garlic cloves, whole, peeled, white wine , the good stuff

cubed roast beef (leftover roast beef is good), sliced cooked carrot, chopped white pearl onion, savory beef gravy, simply potatoes traditional mashed potatoes