I scored an almost 10 pound ham for less than $12 last week and we have been making use of it in alltheways, which makes me happy. Little to no waste is always the goal, and this former oinker was no exception.
For the first meal, cover and bake at 325 for 15 minutes per pound. Have a relatively rough day and literally serve said ham on a cutting board and say “have at it”.
Pick at the ham in the fridge for the next few days and throw some slices on a breakfast sandwich or two. And obviously stuffed hashbrowns.
For the final encore, clean the remaining meat from the bone and set aside to throw into the final stages of some yummy hipster lentils.
Drop the bone into a pot and cover with water. Or, in my case, use a slightly smaller pot because the soup pot is simmering some white chicken chili at the moment….cover and simmer for 1-2 hours, skimming foam and ick as it bubbles.
After the bone has simmered and given its deliciousness to the water, toss the bone and cool. Add your lentils to soak in 1 cup broth and 3 cups water.
Simmer down later with some onions and carrots, adding ham chunks at the end. Everything is delicious. And nothing has gone to waste. Woo hoo!
I posted about stuffed hashbrowns way back in 2011. Since then I had a little brush with fame and the recipe was posted in a magazine (but don’t worry, I’m still super humble about it and haven’t let it make my already huge ego any bigger. Because come on, girl still needs to walk through doors.). I also have made it once or twice and today was no exception.
We couldn’t decide what to do for breakfast, and I have been having this weird texture thing with eggs lately (it’s just a phase). So, a quick scan of the kitchen and stuffed hashbrowns (with a few tweaks) was the obvious answer. Aside from using some leftover ham (I scored a 9 pound ham for $12. How do you NOT buy it and use it for allthethings?!) and shredded jack cheese as opposed to pepperjack (And no, I don’t actually use frozen hashbrowns. Ick. That was a change the magazine wanted to make for “ease of use for the regular homecook.”), today’s version was the same. And oh so good!
You know when you have the best of intentions to eat a whole bag of carrots, but then put them somewhere just far enough out of your eyeline that you forget about them and they all suddenly need to be used all quick-like….? Time to make soup.
Pull some of that badass homemade stock you have in the freezer and drop in a pot.
Dice and entire onion and one seeded jalapeño and dump in a pot. Peel and chop all of the carrots that you lovingly rediscovered and dump in as well.
Simmer, covered, until the carrots are soft and cooked through stirring as needed. Zip with your handy dandy immersion blender (or in an actual blender if that’s your style), throw in a generous dollop of sour cream (I’m an addict) and salt and pepper to taste.
It is so super easy to make and is super delish. The jalapeño gives it just a tiny kick and loads of depth. Now, go ahead. Forget about some carrots. You’ll thank me later.
I made some (to be super humble) kickass homemade ravioli the other night. Noodles from scratch, slow simmerer sauce with tomatoes that were being neglected on the counter, and an asparagus and ricotta filling. While they took 2 hours to make, and maybe 3 minutes to eat, they were totally worth it.
There were some leftover bits from this whole production and being the thrifty hipster I am, worked up something equally as delish for a second meal….
We all have that box of lasagna noodles that sits in the cupboard only 1/3 full, right? Because just like that stupid hot dog to hot dog bun ratio (it’s a conspiracy!) you just don’t need that many noodles for a batch of lasagna. So. This is what I did.
Slap everything together after you’ve boiled your noodles and bake in those little loaf pans.
Bake at 375° for 40 minutes or so and boom. Badass leftover mini lasagnas.
Ok. So maybe it’s a casserole, but that word brings to mind so many icky things. Like, root canal. Community dinner theater. Or time-share pitch.
With that said, I actually grew up digging tuna noodle casserole – the old school version, with canned cream of mushroom soup. So, whoa. But in my old and whizz-ened years, I no longer voluntarily eat canned cream-of-anything, and my dude isn’t as into the baked tuna aspect, but this basic recipe is a total Leftovers Into Something New badass. It’s cheap. It’s super easy. And it’s totally flexible for whatever you happen to have on hand.
Chop and sautée one whole small onion. Throw a whole, diced and seeded (unless you really like all the ends to sing) jalepeño in the pan as well to soften up.
Add 2 handfuls (this is scientific stuff here, people) of frozen peas into a large bowl.
Drain and dump a can of corn in the bowl as well. And by now your onions and peño should be done. Dump those in too.
Boil and drain egg noodles (or macaroni if that’s what you have, however the egg noodles keep it a little lighter and I always have those on hand. Not so much the macaroni.). I don’t measure stuff – just dump the noodles from the storage canister – but I know someone will ask, so, let’s call it 4 large handfuls.
Add the noodles to the bowl.
In a medium sauce pan start a roux (knob of butter with 2 or so TB of flour and cook out).
After you have cooked your flour, add 2 cups of hot water with a generous dollop of Better Than Bouillon while whisking in the flour. Salt, pepper and generously cayenne and remove from the heat when thick. Finish off with a spoonful of sour cream and whisk once more.
Add the sauce to the bowl.
Chop up the leftover potroast in the fridge. Or polish sausage, drained tuna, chicken chunks. Honestly whatever you have works great. Add your substitute mystery meat to the bowl and mix it all up.
Salt. Pepper. Add more cayenne.
Dump the bowl mixture into a lasagna pan (13 X 9? Sure.), sprinkle with panko and cover with foil.
Bake covered for 20 minutes at 375°, uncover and bake for another 10.
It might not be pretty, but it is damn delicious. Almost everything is substitutable and super forgiving.
Now, add it to a bowl with a piece of (leftover) garlic bread, and you’re good to go! Cheap. Easy. Delish.
There are certain rules of order that stand true 99% of the time: Meat of any kind on a stick is delicious. Children under the age of 6 will always have sticky hands. Anything in dumpling form is amazeballs.
I have been craving some gyoza style dumplings for a bit now. And we as live in this quarantine situation, I thought there was no better time than the present to make these bad boys happen.
Add 1 pound ground meat (pork is preferred, but I had turkey. No biggie. Still delish. Though I would stay away from ground beef as it tends to be too wet and oily for sealed packets of love.) to a bowl with a handful of chopped shrimp.
Squirt a generous portion of sriracha into the bowl and throw in a handful of green onions.
Add 1 cup or so of chopped and sauteéd cabbage to the bowl (cooking it down a bit before hand is needed as otherwise it doesn’t have time to soften up inside the dumpling) with a full chopped jalapeño.
Salt, pepper, etc. If you are like us, add some cayenne. Because spicy.
Mix up your mess and set aside. You can totally make your own wrappers, but I had some in the freezer, so clearly I went that route this time. Fill your wrappers with a spoonful in the middle, wet the edge of your wrapper and seal. Do this a million more times.
Heat a TB of so of oil in a pan and brown the bottom and each side. Just as everything is browned and looking good, add a bit of chicken stock to the pan and cover. (2-3 TB…?) Leave to steam for 3-4 minutes, uncover until the rest of the liquid evaporates.
Move to plate. Avoid maxiofacial burns by waiting a minute or two to eat, then shove in face. Repeat.
The dude was a big fan of dipping in sweet chili sauce. I whipped up some half-assed gyoza sauce with random bits in the cupboard and it turned out great. Soy sauce, mirin, a dash of Japanese vinegar, splash of sesame oil and a generous squirt of sriracha. (Yeah. I do actually have all of that stuff in the cupboard)
I have never been a fan of radishes – they have always just been too “bitey” for me. Yet, I grow them. Why? Who knows. But for years I just gave them away. But last year when I discovered roasted radishes, that free radish gravy train for my friends stopped running (sorry guys).
Tonight I added a new recipe to the repertoire, and this one uses those yummy greens. And guys. It’s super good.
Clean your radishes and remove the greens, setting aside. Remove the ends and quarter the bulbs and add to a pan with some rough chopped onion, a bit of butter and some of that awesome bacon grease you’ve been keeping in your freezer (Oh? You don’t save it? Why the hell not?!).
Sauté over medium heat for 5-10 minutes or until radishes and onions are softened. Add your clean and rough chopped greens, wilting for 2-3 minutes. Salt, pepper, cayenne, whatever to taste and serve.
Guys. It’s so good. And super minimal waste heading into the composter. Now go. Go do it! Sauté radishes and greens!
What the hell is onion jam? Think of carmelized onions in a concentrated and ready to go form. Spread it on burgers, fancy sandwiches, plop it on an over the top boujie pizza. You name it, you should eat it. And you know what? It’s super easy to make.
Rough cut 9-10 large onions. Feel free to use whatever you have around or mix and match red, yellow, white, etc. And if you have some shallots or garlic kicking around? Chop those up as well.
Put your cut onions in a large pot or dutch oven with a large half cup of brown sugar.
Cook these down until they are browing and you start to get those yummy fronds on the bottom of the pot. This can take anywhere from 45 minutes to 2 hours depending on the water content in your onions. Stir as needed.
When your onions have cooked down, add 2 cups red wine (straight outta the box, yo!) and 6 TB of balsamic vinegar. Add 3/4 tsp salt and 3/4 tsp pepper. A little bit of thyme would probably be a great idea because thyme is amazeballs.
Cook this down until it reaches a nice thick consistency and add to sterlized jars. Water bath for 10 minutes.
Allow to then sit for 24 hours before storing, gifting, or stuffing face.
It is the end of the season and thus the rhubarb has been culled.
After all the bits and ends were trimmed, I ended up with about 20 pounds from 3 plants. Crazy, right? And after passing off a few stalks to a friend, it was time to make some sauce.
Trim the icky bits and wash the “nature”‘off of your stalks, then cut into 1 1/2 – 2 inch chunks and drop into a pot.
Add 3/4 – 1 cup of sugar and 1/2 cup of water.
If you over estimated your strawberry consumption and have some dying in the fridge, add those to the pot as well….
Bring to a simmer and stir every few minutes until the sauce reaches the consistency you like (probably about half an hour).
After your sauce is finished you can freeze or can….personally I don’t like rhubarb that has been frozen – I find it gets kinda woody and string-like even after being cooked. However, I also don’t like pulp in my lemonade or nuts in bread….so maybe you don’t notice…
This stuff is great just like applesauce. My favorite? Warm a bit in the microwave and add a spoonful of ice cream….just like amazeballs pie ala mode. Yum!!