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Playing with my food #2
2 posters
Page 1 of 1
Playing with my food #2
I title posts "Playing with my food" because I really like creating interesting dishes using left overs.
Scenario: Easter dinner with Sister and BIL. We usually have boiled crawfish but they are just stupid expensive. SOOO - BIL made a "New England Boiled Dinner" with a Louisiana twist.
Ham
Corned Beef
Whole onions
Both red and fingerling potatoes
Whole carrots
Garlic pods
Mushrooms
Cabbage
All boiled together.
The Louisiana twist was a couple of Tbsps. of Zatarain's Liquid Seafood Boil.
The juice of a couple of lemons - rinds tossed into the boil.
My DH left this A.M. for business in Houston. I take advantage of his business trips to treat myself to carbs and cheesy cream sauces.
After inspecting the contents of the refrigerator I decided to make a casserole.
I had 1/2 red onion, 1/2 yellow onion and 1/2 yellow bell pepper. Diced them all and sautéed in 3 Tbsps. butter and 1 Tbsp. XV Olive oil. Added 2 cloves garlic smashed and minced and some water chestnuts from a previous dinner - diced. 1 rib celery dived.
I had both ham and corned beef. Diced the meat and added to the vegetable mix. I also had carrots, onions and cabbage from the boiled dinner. Diced and added to the skillet
Cooked some Penne noodles.
Made a blonde roux - just a little. 2 Tbsps. butter and 2 Tbsps. flour. Cooked until golden and fragrant.
Added 1/2 & 1/2 and cream.
I had some extra sharp cheddar cheese and twice as much Jarlsburg.
Diced the cheese and melted in the cream/roux mixture. I did have to add more 1/2 & 1/2.
Stirred the cheese mixture into the meat, veggie, pasta mixture.
Transferred to a casserole dish and bake at 350 degrees until bubbly and a little brown on top.
So rich and luscious that I need to take a nap.
I REALLY like re-purposing left overs.
Enjoy
Scenario: Easter dinner with Sister and BIL. We usually have boiled crawfish but they are just stupid expensive. SOOO - BIL made a "New England Boiled Dinner" with a Louisiana twist.
Ham
Corned Beef
Whole onions
Both red and fingerling potatoes
Whole carrots
Garlic pods
Mushrooms
Cabbage
All boiled together.
The Louisiana twist was a couple of Tbsps. of Zatarain's Liquid Seafood Boil.
The juice of a couple of lemons - rinds tossed into the boil.
My DH left this A.M. for business in Houston. I take advantage of his business trips to treat myself to carbs and cheesy cream sauces.
After inspecting the contents of the refrigerator I decided to make a casserole.
I had 1/2 red onion, 1/2 yellow onion and 1/2 yellow bell pepper. Diced them all and sautéed in 3 Tbsps. butter and 1 Tbsp. XV Olive oil. Added 2 cloves garlic smashed and minced and some water chestnuts from a previous dinner - diced. 1 rib celery dived.
I had both ham and corned beef. Diced the meat and added to the vegetable mix. I also had carrots, onions and cabbage from the boiled dinner. Diced and added to the skillet
Cooked some Penne noodles.
Made a blonde roux - just a little. 2 Tbsps. butter and 2 Tbsps. flour. Cooked until golden and fragrant.
Added 1/2 & 1/2 and cream.
I had some extra sharp cheddar cheese and twice as much Jarlsburg.
Diced the cheese and melted in the cream/roux mixture. I did have to add more 1/2 & 1/2.
Stirred the cheese mixture into the meat, veggie, pasta mixture.
Transferred to a casserole dish and bake at 350 degrees until bubbly and a little brown on top.
So rich and luscious that I need to take a nap.
I REALLY like re-purposing left overs.
Enjoy
Elizabeth-
Posts : 91
Join date : 2012-11-25
Age : 71
Location : Lafayette, LA zone 9b
Re: Playing with my food #2
When my husband leaves town I usually have a can of sardines in tomato sauce or crab or shrimp. Things he doesn't like or to which he is allergic. This time I made a cheesy crab WW spaghetti casserole. Yours sounds better!
![Very Happy](https://2img.net/i/fa/i/smiles/icon_biggrin.png)
Re: Playing with my food #2
Sanderson - if I cared about what other people thought I would be embarrassed
about the rich, cheesy, creamy, high carb dishes that I prepare for myself when my DH is out of town.
Since I do not care I just enjoy.
BTW - from my recipes you would think that I would be on the chunky side. NOT! I am 5' 3" and 130 lbs.
I am a bit of a DIVA. I like my heels, tall boots, leggings/jeggings, bling/bling sandals, jewelry and make up. I am a real Southern Woman.![flower](https://2img.net/i/fa/i/smiles/icon_flower.png)
![Embarassed](https://2img.net/i/fa/i/smiles/icon_redface.gif)
Since I do not care I just enjoy.
BTW - from my recipes you would think that I would be on the chunky side. NOT! I am 5' 3" and 130 lbs.
I am a bit of a DIVA. I like my heels, tall boots, leggings/jeggings, bling/bling sandals, jewelry and make up. I am a real Southern Woman.
![flower](https://2img.net/i/fa/i/smiles/icon_flower.png)
Elizabeth-
Posts : 91
Join date : 2012-11-25
Age : 71
Location : Lafayette, LA zone 9b
![-](https://2img.net/i/empty.gif)
» Playing with my food
» FREE AMAZON DIGITAL BOOKS - FOOD PRESERVATION BOOK PACKAGE: FOOD DRYING AND FOOD CANNING
» home grown food summit -backyard food production
» Foodbank’s composting program creates food from food
» has55's R & D Journey
» FREE AMAZON DIGITAL BOOKS - FOOD PRESERVATION BOOK PACKAGE: FOOD DRYING AND FOOD CANNING
» home grown food summit -backyard food production
» Foodbank’s composting program creates food from food
» has55's R & D Journey
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