More simple things to do with the stuff you didn't finish after your holiday meal...
Cheesy baked potato soup
Skip ahead if you have enough leftover mashed potato to use...
2 tablespoons butter
1 small yellow onion, chopped
2 large garlic cloves, minced
4 large russet potatoes, peeled and chopped into small cubes (or a combination of russet and sweet)
4 cups vegetable broth
1 cup shredded cheddar cheese
1 cup sour cream or Greek style plain yogurt
2 teaspoons salt
Freshly ground black pepper
2 green onions, finely chopped
2 slices crisp bacon or Morningstar Breakfast Strips, crumbled (optional)
Heat the butter in a Dutch oven over medium heat; when it foams, add the onion. Sauté until onion is translucent, about 4 minutes. Add salt, garlic and chopped potato and sauté another 3 or 4 minutes, stirring constantly to keep potato from sticking. Add 2 cups of the vegetable broth, stir, cover and bring to a boil. Once boil begins, lower to a simmer and cook about 15 minutes, until potato is soft enough to mash.
Mash the potato mixture in the pan with a hand masher or use an immersion blender to create creamy mashed potatoes. Add the other 2 cups of broth, sour cream and cheese and stir to incorporate. Cover and lower heat to medium-low until cheese is melted into soup, about 5 minutes. Add black pepper to taste. Garnish with chopped green onion and bacon, if desired (you can also top with additional cheese and sour cream if you have it).
Vatapa is a traditional rustic Brazilian stew, and it's flavorful enough to cover up the gaminess of leftover poultry. Best of all, it’s all done in 30 minutes.
1 teaspoon canola oil
½ cup finely chopped onion
3 garlic cloves, minced
1 tablespoon peeled, grated fresh ginger (purchase ready-to-go in the produce section of Safeway on 3rd Ave.)
1 jalapeno pepper, minced (remove seeds for milder flavoring)
1 cup water
1 (28 oz.) can diced tomatoes with juice
1 (12 oz.) can light beer
¼ cup dry-roasted peanuts
3 cups cooked chicken or turkey
½ cup coconut milk
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, ginger, and jalapeno and sauté 2 minutes or until onion is soft. Stir in water, tomatoes in their juice, and beer. Bring to boil, then cover, reduce heat, and simmer 20 minutes.
Place peanuts in a spice or coffee grinder (or a good old-fashioned nut grinder) and process until finely ground. Add ground peanuts, chicken, and coconut milk to Dutch oven, stirring to combine. Increase heat to medium. Bring mixture to a simmer and cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, lime juice, salt, and pepper.