I Still Cook Large
From
| May 16, 2009
In Coffee and Convo
I have one in college and one who is a senior in high school. So we’re down to three at dinner. It’s not really that my oldest ate all that much, but only feeding three makes me realize how I am still cooking large.
The same recipes that fed all four of us and had a decent amount of leftovers for a few lunches mid-week are now way too much. We can’t seem to consume the leftovers before they spoil, now.
One friend who is down to three in her family, too, said she has started giving away the leftovers to her elder neighbor next door who lives by himself.
What do you do with your extras when you cook large?
Comments
From Beverly Mills - May 17, 2009
Hi Richard. Thanks so much for the idea. Sometimes I turn even odd and basic stuff into soup...depending, some weird stuff can make good soup! Ever done that?
From Richard Pachter - May 17, 2009
Well, Bev, I made chicken and dumplings a few weeks ago and was left with some very rick stock courtesy of my pressure cooker. I strained it several times, chilled it and froze it. Got rid of the fat and the remainder of the un-strained residue that sat on the bottom. I was seriously tempted to use it as a soup base since it was so rich, but decided to use it in a risotto instead. Wonderful! I also have a meaty ham bone in the freezer and will use it... along with another batch of frozen chicken stock... for some caldo gallego, maybe next week. But soup is a great medium for leftover vegetables, meat, chicken et al. And stock.
From Richard Pachter - May 18, 2009
Speaking of leftovers... turned less than a cup of mashed potatoes into a terrific potato kügel last night to accompany some baked bluefish and spinach!
From Beverly Mills - May 18, 2009
Are you going to leave us hanging like that or are you going to give us some recipe details....??!!
From Richard Pachter - May 18, 2009
Ha! <b>Potluck Potato Kügel</b> Well, I just used ingredients on hand. File it under the category I like to call <i>Experiments you can eat.</i> This will probably work with up to a cup of leftover mashed potatoes. I had about 2/3 cup. Add about 1 tbs. each chopped green pepper, celery and onion. 1 minced garlic clove. Salt and pepper to taste. (I used white pepper.) 2 jumbo eggs. A little (1-2 tbs.) matzo meal, cracker meal or breadcrumbs. A dash of turmeric (for health and color.) A dash of smoked paprika (can't hurt!) 1 tbs. rendered chicken fat or olive oil if you're not into the schmaltz. Mix well with a fork. Pour into a greased oven-proof dish (I used a Pyrex bowl). Allow room for it to rise about 50%. Bake in a tabletop convection oven (a/k/a glorified toaster oven) at 425° for approx. 25 minutes until golden (not burnt) brown. Allow to cool slightly before serving. Probably works in a conventional oven, too. Lemme know.
From Alicia Ross - May 19, 2009
sounds great! can't wait to try it....
Related Recipes
Baked Potato Soup
March 09, 2009
When we make our Perfect Baked Potatoes, we often bake extras just to use in this soup. We like ours sinfully loaded, but without all of the extras, it’s a low-calorie meal.
Read full recipe.My Books
Our Cookbooks rock!
What you're saying..
I purchased Cheap Fast Good, and received it last week. I started cooking from the book last Wednesday. With the exception of the ham I purchased for Christmas Day, I have cooked from this book 1-2 times per day. Let me say, this is the best cookbook I have, and has recipes that my family loves!!! Thank you so much for the cookbook. I'm hoping I can purchase Desperation Dinners soon, and if it is anything like Cheap Fast Good, it will be another favorite.
--Patty Burgess
Have a question?
We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to alicia@kitchenscoop.com and we'll try to find the answers.
From Richard Pachter - May 16, 2009
Lunch! Also, dinners with different sides, starch etc. Or the freezer, when necessary.