Bringing home leftovers
schoolhouse_gw
5 years ago
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Judy Good
5 years agolucillle
5 years agoRelated Discussions
Picnic foods that 'Hold' well???
Comments (18)I send my husband to work every day with a lunch in a small cooler with blue ice packs and he often brings home leftovers, still nicely chilled...and here in the CA central valley, where Summer temps often get into the triple digits his cooler is in his hot car for at least a solid 8 hours. If your ice does melt, don't forget that just about every convenience store, grocery store or liquor store on your route sells bagged ice. I love cold grilled chicken for picnics. I always try to think of things that will suit any special dietary needs when I'm attending a party, and most people can eat grilled chicken whereas many try to avoid fried. (Not that I don't LOVE fried, myself! :D ) Something that is almost always lacking at pot-luck type affairs is vegetables. For a veggie fiend like me, this is a problem. Generally, somebody or other brings a green salad and sometimes someone brings a veggie & dip tray, but often these can be insipid stuff. I love to bring a grilled vegetable medley, which is quite tasty served cold, drizzled with a bit of olive oil & sprinkled with a bit of Parmesan and fresh herbs. Lightly poached (just enough to take the raw off without losing the crunch) broccoli & cauliflower are very nice in a slightly sweet vinaigrette with a few toasted and crushed nuts. Here are a couple of my recipes for salads that go over well at potlucks and are fine either cold or room temp: Asian Noodle Salad Dressing: 1/2 c soy sauce 1/2 c sesame oil (Asian brand, not Indian...it should be dark in color and smell strongly of sesame) 1/4 c balsamic vinegar 1/4 c sugar salt to taste 1 T Asian chili sauce or red pepper oil One bunch green onions-finely sliced...should be 6-8 onions) 4 T cilantro, chopped. One pkg fresh Chinese egg noodles (about 14 oz) You can use a variety of vegetables, meats, or seafood in this salad. I adore it with grilled vegetables like eggplant, asparagus, peppers & yellow squash, but blanched vegetables work very well too, like julienne carrots, bean sprouts, snow peas (slivered), cabbage and broccoli. I like to toss in some raw slices of mushroom, radish & cherry tomatoes. It's a great salad for using up leftover meats, or I like to quickly poach a couple handfuls of shrimp. Really, you can just have fun. Anyway, in the morning, you cook the noodles, toss them in half the dressing and put them in the fridge. Then, just before dinner, you toss in all your vegetables & meats, and then add the rest of the dressing to taste. Generally, I've put so much stuff in the salad that I just use it all. Serve it cold or room temp, and it should serve 4 as a main dish or 6 as a side. Mixed Grain Salad with Roasted Butternut Squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries....See MoreRECIPE: Looking for a few ideas
Comments (5)Its me again! this really isnt a dip per se, and its not MY original recipe, but i found this online a few years ago and its always a big hit... Olive Bruschetta ý cup mayo ü cup chopped green olives ü cup black olives, chopped 1 roma tomato, chopped 1 garlic clove, minced finely 1 teaspoon oregano ý teaspoon pepper 1 cup shredded mozzarella cheese Sliced baguette or Italian loaf Mix all ingredients except bread the night before. Refrigerate overnight. Spoon mixture onto bread slices and bake at 350 until bubbly. About 12 serving, depending on bread slices. (i alway cut the slices in half so it makes about 24-30 smaller pieces) I know that EVERYONE has made a spinach artichoke dip before, but this is REALLY good, better than any i have ever had, so it still could get you a win. Spinach Artichoke Dip ý stick butter ý cup chopped onion 4-5 cloves minced FRESH garlic (no garlic powder,salt,etc. FRESH ONLY) ü cup flour 2 cups heavy cream 1 10 oz package frozen spinach 1 jar marinated artichoke hearts 1 8 oz package cream cheese 1 8 oz block Monterey jack cheese, grated 1 cup grated parmesan cheese Defrost spinach and squeeze out as much water as possible. Set aside. Drain and rinse artichoke hearts, remove tough bottoms, keeping only the leaves. Chop roughly and set aside. Melt butter over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute or so. Stir in flour and cook for a minute. Whisk in heavy cream. Add Monterey jack and cream cheese until cheese is melted and the dip is thickened. Stir in parmesan, spinach and artichoke hearts. At this point, you can either heat it through and keep it warm in a crock pot during service, or put it in a baking dish, top with more parmesan and bake it at 350 until brown on top and serve it like that. Serve with either pita chips or tortilla chips. Or when no one is looking, a giant spoonful is quite yummy. Straws, however, tend to pose some problems due to clogging issues....See MoreWhat do you do with a Leftover Hamburger?
Comments (23)I don't bring home leftovers I don't intend to eat or use for a pet. I would have told the neighbor she could have it the half I hadn't touched. Let her deal with it. I've seen people take home the oddest leftovers, the last bite of fried egg, a quarter of a grilled cheese and I know they don't have pets and also that they are not anywhere near poor. Just habit or fear of "waste" I guess....See MoreHappy Thanksgiving! Post your food and table photos if you have them
Comments (20)Mimi's Brussel Sprouts Ingredients Brussel Sprouts, quartered (I used about 2 lbs) 1/2 cup craisins Cooked bacon lardons or thick cut bacon- depend on how much bacon you want! Olive oil to toss Salt + pepper to taste (For dressing) 1/4 cup good maple syrup 2 tbsp. white miso paste 2 tbsp. dijon mustard 2-3 tbsp apple cider vinegar 2 tbsp. chopped picked ginger salt to taste, if needed. *************** Pre-heat oven to 425 Prepare the brussel sprouts by tossing with olive oil to coat, then sprinkle salt and pepper. Toss again. Spread evenly on a baking sheet. Do not crowd the pan. Place in oven and roast for 15-20 minutes, until you see browning and caramelization. While the brussel sprouts roast, make the dressing by combining all ingredients together, whisking (or shaking in a jar) to make an emulsion. Check salt and acid level. You might want to add some salt, or more vinegar to get the sweet/tangy balance that you like. When brussel sprouts are browned to your liking, place them in a large bowl. Add dressing and toss to coat. Add bacon and craisins. Toss to combine. Serve right away....See MoreUptown Gal
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