Category: Leftovers


A hearty “comfort food” soup

Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!

Beef Barley Soup
Serves 6-8 people

INGREDIENTS:
• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper (or left over beef cut into bite size pieces)
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
DIRECTIONS:
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process. OR, take left over cooked beef that has been cut into bite sized pieces and sauté in oil then put in soup,pot.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!

*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****

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Indonesian Fried Rice

Published May 1, 2011.   From Cook’s Illustrated.

Serves 4 to 6

.***This dish progresses very quickly at step 6; it’s imperative that your ingredients are in place by then and ready to go. **

What you need to do!!!!

  1. Have a small food processor ready to go
  2. Read the recipe…NOW READ IT AGAIN and then go gather ALL your ingredients at once and cut, measure, peel…whatever.  I have put them in groups so you are ready to go!

Ingredients

  • 3 jalapeno chilies,  stemmed and cut in pieces (removing the seeds makes it less hot)
  • 6 large shallots , peeled and cut
  • 4 large garlic cloves , peeled
  • 2 TBS dark brown sugar
  • 2 TBS light or mild molasses
  • 2 TBS soy sauce
  • 2 TBS fish sauce
  • Table salt
  • 4 eggs, scrambled
  • 1/2cup vegetable oil ..
  • 12-14 extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds and put aside
  • 2 cups leftover rice
  • 4 scallions , sliced thin, and put aside
  • 2 limes , cut into wedges

INSTRUCTIONS:

  1. Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen  1- second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside.
  2. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt.
  3. Whisk eggs and ¼ teaspoon salt together in medium bowl, put aside
  4. Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
  5. Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
  6. Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add chopped shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.

Mu Shu Chicken Wraps

Ingredients:

8 (6-inch) flour tortillas
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 TBS minced garlic from the jar
1 (16-oz) bag coleslaw mix (or 1 large carrot, grated, plus 3 cups shredded cabbage)
3 scallions, thinly sliced
1 stalk celery, thinly sliced
1 5-ounce can water chestnuts, sliced
4 tablespoons water, divided
2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 TBS Hoisin Sauce or plum sauce
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (leftover or from a 2-lb rotisserie chicken or from 3 sauteed, then sliced, chicken breasts)
Hoisin or plum sauce for serving on top of tortilla’s

Directions

  1. Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
  2. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant — about 30 seconds. Add the coleslaw mix, scallions, celery, water chestnuts, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
  3. Stir together the soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons water, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
  4. To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.

**Make sure you READ the directions and then go and gather everything, measure everything, slice & dice everything and THEN turn the pan for the eggs**

This will serve 4 people 2 rolled tortilla’s each.  I served with fried rice and it was absolutely delicious!!!!

Leftovers

Took leftover risotto, fried it…then added sliced tomatoes, sliced avocado, a poached egg, little sprinkling of cheese, some salsa…cilantro and OMG…BREAKFAST!!!!! How easy is that?????