Stop Holiday Food Waste With These Recipe Remixes

Stop Holiday Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Throw out your Thanksgiving leftovers? Think again! You may have a few dishes that you can breathe new life into before it’s time to toss. Take a look and see how you can reduce holiday food waste!

I try to reduce food waste with my lovingly prepared holiday meals where possible, and I’m sure you’ll agree that it feels good to create new dishes instead of throwing out leftovers!

Freezing leftover turkey and sides will extend the life of the leftovers and create new foundations for future dishes.

November 29th is observed as “Throw Out Your Leftovers Day” and I say repurpose what you can safely and deliciously!

As a reminder, always follow the latest USDA guidelines on safe leftover consumption and when in doubt, toss it out!

Turkey Ravioli With Homemade Ricotta

Making ravioli is easier than you think when you pick up wonton wrappers in advance of this recipe remix. This recipe works whether you have leftover chicken OR leftover turkey…It’s PERFECT!

And if you need a homemade ricotta recipe, I have that, too.

Yum! Monte Cristo Sandwiches after Thanksgiving!

Jorj’s Monte Cristo

The Monte Cristo sandwich is a sweet-meets-savory classic that’s so yummy, it’s been on Disneyland’s Blue Bayou and Tahitian Terrace menus since 1966!

My recipe calls for turkey and ham – or just one of the two – generous amounts of sweet cranberry sauce, and slices of Muenster cheese – made in a cast iron skillet.

Leftover Turkey Shepard’s Pie

Who says you can’t transform those last scraps of turkey into a HEAVENLY Shepard’s Pie? When you follow my instructions and pipe the sweet potato onto the top of the casserole dish in artful little dollops, compliments will follow! Substitute the lamb for your turkey and you’ll be set.

Leftover Potatoes, So Many Ways!

Don’t settle for potatoes one way when you can make potatoes into several delightful dishes, like leftover Mashed Potato Croquettes or a hearty Breakfast Skillet with Glazed Eggs!

It’s not hard to find an excuse to eat more pototoes…but if you need ideas to jazz up your leftover potatoes, you have come to the right place!

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Fall Means Casserole Season: Moussaka Casserole

Fall Means Casserole Season: Moussaka Casserole

It’s casserole season, and I’m upping my game! When crimson leaves begin to Fall, my thoughts turn to cheese, and with this casserole, anything goes.

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It’s Casserole Season!

And I’m upping my game! When cooler breezes flurry and crimson leaves begin to fall from the trees my thoughts turn to….cheese.

Yup, cheese.

Why is it that cool weather gives you permission to eat melty cheesy things? It’s like a right of passage.

You turn your nose up to a melty, crisp, gooey grilled cheese sammich in June, but you’ll take that sammich and cram it with more and more cheese in October.

You’ll eat fresh broccoli bathed in only lemon juice and pepper in July, but come November that broccoli is smothered in cheese sauce and topped with butter cracker crumbs.

No shocker….This is how it should be! 

Garden fresh veggies tossed in olive oil and garlic, served over thin pasta noodles is a perfect summer supper, while December suppers by the fire require a cheese-filled pasta side dish or better yet a must-have cheese-stuffed casserole. Fall is like a cheese pass aboard the all-seasons train!

Well, fans, I have one for you.

I dug this out of my Fresh Traditions cookbook. I must admit that I hadn’t made this in quite a while.

I came across ground lamb in the butcher section of the grocery store and it hit the old casserole nerve.

Moussaka is a combination of eggplant, a rich lamb ragù, and a cheesy topping.

The best part is that you can prepare this in advance when you have time (and the inclination strikes) and bake it when the need arises.

I’ll be adding a few of my favorite cheesy casseroles over the next few weeks. Why not…Fall just got here!!

Moussaka Casserole

Think lasagna with eggplant instead of pasta, lamb in place of beef, and you have the essence of this Greek-inspired dish. Feel free to add your favorite veggies to the sauce. With this casserole, anything goes.

Ingredients

For eggplant:

3 large eggplants, peeled and sliced into ½-inch thick lengths

1 teaspoon kosher salt 

1 teaspoon coarse black pepper

½ cup olive oil

2 large cloves garlic, minced, about 2 tablespoons

1 teaspoon dried oregano

1 teaspoon dried cumin

For lamb ragù:

2 tablespoon olive oil

1 large yellow onion, diced into ½-inch squares (about 1 cup)

2 large carrots, diced (about 1 cup)

2 medium cloves garlic, minced (about 1 teaspoon)

2 pounds lean ground lamb

1 cup red wine

1 (16-ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 cinnamon stick

For béchamel topping:

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 cup ricotta cheese

4 ounces finely grated Parmesan cheese (about ½ cup)

½ teaspoon ground nutmeg

2 tablespoons chopped fresh mint

Makes: 6 to 8

Time: 45-minute cuisine plus baking for 15 minutes.

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 425°. Season the eggplants with salt and freshly ground pepper.  Place into a colander for 30 minutes to exude excess moisture. Stir together ½ cup olive oil, garlic, oregano, and cumin. Brush both sides of the eggplant with the seasoned olive oil. Place onto a baking sheet and roast until the slices are tender and golden, about 30 minutes. The slices can overlap. Reduce the oven temperature to 350°.

Heat 2 more tablespoons of olive oil in the skillet.  Cook the onion and carrots until soft and golden, about 5 to 7 minutes.  Add the garlic and cook for 2 minutes more. Add the lamb to the pan.  Cook, breaking up the meat with a spatula until browned, about 8 to 10 minutes.  

Stir in the wine, tomatoes, tomato paste, oregano, and cinnamon stick.  Simmer the ragù for 15 minutes.  Season with salt and pepper.  Remove the cinnamon stick.

Heat the butter in a deep pot over medium high heat.  Whisk in the flour.  Cook until golden and bubbling, about 2 to 4 minutes.  Pour in the milk.  Cook, stirring constantly until the sauce is thickened, about 6 to 8 minutes.  Stir in the ricotta and Parmesan cheeses.  Season with ground nutmeg, salt, and pepper.

Assemble the casserole by placing a layer of eggplant slices in the bottom of a 9 x 13-inch baking dish.  Top with half of lamb ragù.  Add another layer of eggplant and another layer of lamb.  Finish with a layer of eggplant.  Top the casserole with béchamel sauce.  Bake until the casserole is bubbly, and the top is golden, about 30 to 40 minutes.  Allow the casserole to sit for 15 minutes before serving. Garnish with fresh mint.