Tag Archives: leftovers

Thanksgiving Leftover Nachos

1 Dec

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Bon Appetit swooped in and helped me jazz up my Thanksgiving leftovers.

There really is no better way to put it:

“Leftovers. They’re perfect, really. You’re in the middle of a four-day weekend, the house is once again empty, the kitchen is clean, and all that remains is a giant Ziploc bag full of turkey for you to eat from the fridge in your pajamas. Without leaving the house, you have all you need to make sandwiches, pot pie, risotto, you name it. But what if there were something more? Something even better? What if there were… Thanksgiving Leftover Nachos?”

And then I proceeded to make Thanksgiving Leftover Nachos, and they were just the crunch I needed to get me over the hump of mushy comfort food remnants.

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Thanksgiving Leftover Nachos

from BonAppetit 

Tortilla Chips

Stuffing

Turkey, shredded or cut up (if you have leftover crispy skin, throw that in, too!)

Mashed potatoes

Gravy

Cheese, shredded

Raw Brussels sprouts, cut into slivers (or any kind of green vegetable)

Cran sauce

Sour cream or Greek yogurt

Combine pieces of leftover stuffing with a layer of tortilla chips on a baking sheet. This is your base layer.

Shred the turkey (The skin, too! It gets crispy in the oven) and nestle it with the chips/stuffing. Mashed potatoes are next, acting like refried beans. A little grate of white cheddar and a drizzle of gravy. Pop in a 425 degree oven until it gets oozy and crispy all in one, about 10-15 minutes.

Out of the oven and in come a few hits of leftover cranberry sauce (I like to say “cran sauce”), a few pinches of leftover raw brussels sprouts shavings (made this salad on Thanksgiving day), and some dollops of sour cream.

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Easy DIY Recipe: Homemade Vegetable Stock

13 Mar

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For the last month or so, I have been saving my vegetable scraps in the freezer with a plan to make my very own VEGETABLE STOCK!!!

All of the carrot tops and parsnip nubs, the onion peels and fennel fronds that I normally would discard/compost are actually quality components of an unctuous stock. Thrown into a pot with a little water and good simmer on the stove, and I had my own preservative-free stock ready in an hour’s time (hands-off time!).

I froze my stock in ice cube trays, noting that 6 cubes is the equivalent of about half a cup of stock. Now I have flavor at my hands, ready-to-go whenever I am in a pinch. I see risotto in my future…

Here’s to getting one more bang for my buck.

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Homemade Vegetable Stock

via vegetarianventures

4-5 cups vegetable scraps (you can use them right from the freezer)

flavoring (bay leaf, Parmesan cheese rinds, herbs, salt, peppercorns…)

garlic (if you don’t already have scraps of garlic in your frozen veggie bag)

Place all ingredients in a large pot and cover with cold water (just enough so all the veggies are covered). Bring water to a boil and let simmer for an hour (don’t let it simmer for much more or it starts to lose flavor.

Strain the vegetable mixture and discard the scraps. Let cool completely and either use right away or freeze/refrigerate in quantities that will suit you best (ice cube trays was a genius idea, I also did some in pint size containers).

Store in fridge for up to 5 days and in freezer for up to 3 months.

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