tag:blogger.com,1999:blog-37886248.post1309466260654192519..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Re-Seasoning: How To Never Be Bored With LeftoversDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-37886248.post-49124248809204869562013-06-15T05:47:45.000-07:002013-06-15T05:47:45.000-07:00I do this ALL the time. I'm a big believer in...I do this ALL the time. I'm a big believer in the double (or triple!) batch, and I often plan to use the main ingredient for several meals. Whenever we have baked or grilled chicken or a beef roast or steak, the leftovers are often transformed into a stir fry of some sort, and when I brown burger or sausage, I generally do enough for two or three different recipes at once, putting the extra browned meat in small batches in the freezer. Cuts the prep time and cleanup by half!<br /><br />I also do this with recipes that don't go over well. We tried Baked Avocado Fries last week, and no one was particularly thrilled with them. A couple days ago we stuck those leftovers inside the tortillas with our Baked Fajita and it was a big success!Rondahttp://dayuntoday.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-40055078149943040922013-06-13T04:24:29.560-07:002013-06-13T04:24:29.560-07:00Great ideas and comments.
Anonymous, that is a g...Great ideas and comments. <br /><br />Anonymous, that is a great way to get a ton of mileage out of chicken. <br /><br />Jen, thank you: I never thought about repurposing the black beans into burritos or tacos, that's a spectacular re-seasoning idea!<br /><br />Sally, totally agreed, it's easier to add seasoning to something mild or not seasoned, and it's impossible (practically) to take seasoning away. And thank you so much for the idea for the Fresh Carrot and Cabbage Curry, that's a great one.<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-5948252948608097612013-06-12T20:16:11.812-07:002013-06-12T20:16:11.812-07:00I meant to include this in my previous comment.
W...I meant to include this in my previous comment.<br /><br />While this isn't re-seasoning, during the winter I often make beef or chicken stew. I usually do not add a starch to the stew. The stew can be served with potatoes, rice or biscuits. Alternatively, I can make chicken or beef and dumplings, chicken or beef and noodles, or chicken or beef potpie. Sallynoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-8914461215889062672013-06-11T16:16:35.129-07:002013-06-11T16:16:35.129-07:00When I make something (a roast or a sauce) that I ...When I make something (a roast or a sauce) that I intend to re-season or repurpose, I keep the original seasoning pretty basic. Salt, pepper, garlic, onion, cumin, oregano, parsley, and cilantro show up in a lot of cuisines and aren't often out of place when you repurpose a dish. Things like chilies in adobo or curry are more difficult to work around. <br /><br />Some things aren't meant to be re-seasoned (corn pone pie), but I think fresh carrot and cabbage curry might be able to be turned into soup. Put the curry and rice into a pot with water or broth and add lentils. It's not something I'd like (I don't like curry), but it would probably work.Sallynoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-18168963816032010742013-06-11T05:02:02.560-07:002013-06-11T05:02:02.560-07:00Hell just put the black beans and rice in a soft t...Hell just put the black beans and rice in a soft taco shell. Add sour cream and salsa and you just made a tasty taco. I do this all the time, I just love black bean tacos while I serve beef tacos to my husband. Just two cups of the black beans and and another cup or so of rice lasts me at least 3 meals.Jen Blackerhttps://www.blogger.com/profile/02522249407181011535noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-65007106642649956512013-06-11T03:29:50.531-07:002013-06-11T03:29:50.531-07:00Bake your chicken (or chicken parts) plainly - ser...Bake your chicken (or chicken parts) plainly - serve as is with veggies.<br /><br />you can shred & mix with BBQ sauce for pulled chicken sandwiches<br /><br />slice the breasts for deli style sandwiches<br /><br />cube & add to salad<br /><br />boil the carcass with carrot/onion/celery/turnip & make a brothy soup - to which you can add leftover chicken pieces<br /><br />Luckily, I am able to get away with serving plain chicken over & over. (I don't own a restaurant, you eat what you are served that goes for the 4 year old & the 43 year old.)Anonymousnoreply@blogger.com