29 November 2013

...and Thanksgiving leftovers!

If you made mass quantities of your Thanksgiving feast (or had a small group over), you may have leftovers.  Honestly, you don't need to do anything creative with the recipes I gave you--no meat, no gamy, grayish crap to deal with.  But, if you want to work a few little magic tricks on some of those containers cluttering your refrigerator, you can certainly get out of making dinner for a couple of days...

Mashed Potato Biscuits: These work well as English muffin-type breakfast food, slathered with cranberry sauce. If you really want a window into my dark soul, I like to split one apart, melt thin slices of sharp white cheddar on each half in the toaster oven, and then slather with cranberry sauce.  Delicious.



Mixed Roasted Potatoes: You know how I love breakfast, right?  Warm these back up in the oven or toaster oven (never the microwave--they are sad and soggy beyond words when you do that) and serve underneath eggs cooked to your liking with cooked greens and a little curry ketchup on the side.



Braised Radishes with Orange: You're not going to have any leftovers of this.  Have you tried them?  They're insane.  But if you do, sprinkle with red chili flakes and toss with pasta and steamed broccoli.  Throw some pine nuts on top if you want to get all fancy about it.



Wasabi Green Beans: These work in any kind of stir fry or Thai curry; just throw them in to any Asian-inspired recipe that calls for green beans. In fact, throw in the leftovers from the stuffed squash and you've got the meal in minutes!



Vegetable Shepherd's Pie: Make a soup!  Stir whatever's left into your favorite vegetable or mushroom broth (I've also used vegetarian pho broth with good results) and heat gently.  The potato will melt into the broth and give it a thicker, creamier texture, so what you basically have is a vegetable soup with what seems like a cream-based broth.