Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.





Roasted Cauliflower, Celery Root and Apple Salad

17 11 2014

This was my first time working with celery root, and I must admit I wasn’t sure how to feel about the funky looking veggie. But it pairs wonderfully with roasted cauliflower, fresh apple and a tangy vinaigrette! Thanks Fresh Fork Market, for continuing to introduce me to produce I wouldn’t otherwise buy.

Roasted Cauliflower, Celery Root and Apple Salad

The following serves 4 (adapted from Gourmande in the Kitchen):

  • Small head of cauliflower, cut into florets
  • Kosher salt
  • Granulated garlic
  • 1 celery root, trimmed and cut into matchsticks (to trim, cut the entire rough outside off using a sharp knife, leaving just the white flesh of the inside)
  • 1 medium apple, cored and trimmed into matchsticks
  • 1/4 cup apple cider vinegar
  • Juice of half a lemon
  • 3 tsp Dijon mustard
  • 1/3 – 1/2 cup olive oil
  • Fresh parsley, chopped
  • Pecans, halved and toasted

I recommend roasting the cauliflower ahead of time, or at least make sure you have enough time to cool it to room temp if you roast it the night you want to use it.

Preheat oven to 400. Toss cauliflower florets with a little olive oil, salt and granulated garlic to taste. Roast in a single layer on a baking sheet for 20- 25 minutes, or until beginning to brown, turning half-way through.

Remove from the oven and allow to cool. Either store the roasted cauliflower in a sealed container in the fridge, or move onto making the salad.

In a medium bowl, whisk vinegar, lemon juice, Dijon, olive oil and salt to taste. I give a range for the olive oil, use less if you don’t like dressing as acidic or use more if you prefer the vinegar flavor to be at the forefront (which is how I prefer it!). Start with less olive oil, taste, then add more if you like.

Add the apple and celery root matchsticks to the vinaigrette, along with the cooled or previously roasted cauliflower and toss well. Add the parsley and pecans and mix. Season with pepper before serving if you like.

Enjoy this salad for lunch, or serve along with a protein of your choice for a healthy dinner.





Seared Pork and Apples With Chipotle and Caramelized Onion Squash and Brussels Sprouts

10 11 2014

Here’s a hearty and healthy fall dinner loaded with flavor. The smokey chipotle and caramelized onions add a unique flavor to butternut squash, which pairs well with sweet apples and seared pork. To make this on a weeknight, roast the squash over the weekend and store covered in the fridge until ready to use.

Seared Pork and Apples With Chipotle Squash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 small butternut squash
  • Olive oil
  • 1 small onion, sliced
  • 2 double-cut boneless pork chops
  • Kosher salt
  • Granulated garlic
  • Smoked paprika
  • 2 small apples, diced
  • 1/4 cup onion, diced
  • 1-2 garlic cloves, minced
  • Cayenne pepper
  • 1/2 cup apple cider
  • Balsamic vinegar
  • Baby Brussels sprouts, rough end trimmed
  • Low-sodium chicken stock
  • 1 chipotle in adobo
  • Fresh parsley, chopped

To save yourself time, roast the squash in advance and store covered in the fridge. To roast, preheat oven to 350. Cut squash in half lengthwise and scoop out the seeds and stringing flesh with a spoon. Drizzle with a little olive oil and season with salt to taste. Roast on a baking sheet for 45-60 minutes, until you’re able to easily scoop out the flesh to turn into a puree. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh, discarding the skin, and either store covered in the fridge, or move onto the next steps.

Preheat, or turn oven up to 400 degrees.

Heat a Tbsp or so of olive oil in a medium saute pan over medium-high heat. Add sliced onions and cook, untouched, until they start to brown on the bottom. Stir, and lower heat to medium-low and continue to cook and brown. After about 10 minutes, season with salt to taste and lower heat to low. Continue to cook until dark brown and caramelized, stirring occasionally.

Meanwhile, toss baby Brussels sprouts with a little olive oil and salt to taste on a rimmed baking sheet. Bake at 400 for 15 minutes, or until well browned.

Meanwhile, season pork with salt, granulated garlic and smoked paprika to taste on both sides. Heat some olive oil in a cast iron skillet over high heat until very hot. Add pork and sear until browned, about 3 minutes. Flip and brown the other side another 2-3 minutes. Remove pork to a plate. Lower heat to medium-low, make sure to give the pan time to lower temp. Add apples and diced onions and cook for a minute or so, scrapping up any brown bits on the bottom of the pan. Add garlic and cook until fragrant, about 30 seconds. Season with salt to taste and a pinch of cayenne pepper. Deglaze pan with apple cider and cook for a minute. Add a splash of balsamic vinegar and bring to a bubble, stirring to combine. Nestle the pork back in the pan, cover with a lid and bake in the oven for about 10 minutes to finish cooking the pork. Remove from oven and allow to rest for 5 minutes.

Meanwhile, add the squash to a food processor along with 1/2 cup chicken stock, the chipotle in adobo, half of the caramelized onions and salt to taste. Puree until smooth. Add the pureed squash to the pan with the rest of the caramelized onions, stir to combine and heat through over medium-low heat. Add a little apple cider until you reach your desired consistency. Mix well, taste and adjust salt if needed.

To serve, dish out the Brussels sprouts and pureed squash, top with pork. Add a layer of apples and sauce over the pork and garnish with chopped parsley.





Apple Bourbon Palmiers

4 01 2014

I had leftover filling from the Apple Bourbon Wontons I made for Christmas, so I decided to save the leftover filling and use it in palmiers for New Year’s. Pretty tasty and super simple 🙂

Apple Bourbon Palmiers

Apple Bourbon Palmiers

The following makes about 32 (compliments of This Girl’s Gotta Eat and Cuisine at Home):

  • 1 package frozen puff pastry, thawed
  • Leftover apple bourbon filling, enough to spread across 2 sheets of puff pastry (Apple Bourbon Cream Cheese Wontons)
  • 1 egg and 1 tsp water, beaten
  • Ground cinnamon

Preheat oven to 400. Line two baking sheets with parchment paper, set aside.

Unfold a pastry sheet on a lightly floured surface and roll into a 10 x 14-inch rectangle. If dough gets warm, briefly freeze. Spread half the apple bourbon mixture evenly over pastry rectangle. To make it easier to spread the filling without tearing the dough, add dollops of the filling over the pastry, then spread it evenly.

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, 30 minutes (freezing makes slicing the dough easier). Repeat with remaining pastry and filling.

Trim ends of rolls; discard scraps. Cut rolls crosswise into 1/4-1/2-inch-thick slices. Arrange the palmiers on prepared baking sheets, spacing 1-inch apart. Brush with egg wash and sprinkle with a little cinnamon.

Bake palmiers until golden brown, 20-25 minutes. Let cool on a baking sheet for 5 minutes. Palmiers can be served warm or at room temp.





Apple Bourbon Cream Cheese Wontons

27 12 2013

Found this idea on pinterest and was excited to try it for Christmas dinner. Stuffing and forming is a little time-consuming when you’re making for a crowd, but I like serving mini desserts like this at dinner parties, so I thought it was worth it.

Apple Bourbon Cream Cheese Wontons

Apple Bourbon Cream Cheese Wontons

The following makes 40 (adapted from lab@56):

  • 4 medium size apples, peeled, cored and sliced
  • 2 Tbsp whole wheat flour
  • 1 Tbsp cinnamon powder
  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 2 tsp Kentucky Bourbon
  • 2 Tbsp unsalted butter
  • 1 (12 oz) package wonton wrappers
  • About 4 oz cream cheese, room temperature
  • Water for sealing wonton wrappers
  • Oil for the cookie sheet
  • 2 large egg + dash of water for egg wash
  • Confectioner’s (powdered) sugar for dusting

Preheat oven to 350.

Mince apples with a knife or process them in a food processor with a chopping blade.

In a medium size bowl, mix flour, cinnamon, and sugars. Whisk lightly with a folk to combine. Add apples and bourbon; mix again until apples are well coated.

Heat butter in a medium sauté pan over high heat. Reduce the heat to medium once butter is melted and sauté apple mixture, about 5 minutes. Stir constantly with spatula to prevent from burning. Turn the heat off and set aside. You can make the mixture a day in advance and store covered in the fridge at this point.

Put 1 cup of water in a shallow bowl. Place 1/2 teaspoon of cream cheese, then 1/2 teaspoon of apple mixture on top of cheese. Dip 2 fingers in water and wet all edges of wonton wrappers. Fold the wrapper over to form a triangle, then press edges to seal.

Place filled wontons on lightly oiled cookie sheet. Using a pastry brush, brush some egg wash on top.

Bake them for 15-20 minutes in preheated oven until golden. Slightly cool wontons at room temperature and dust with powdered sugar.