Creating Tempting Leftovers For Free Meals
Add any leftover gravy or cooking juices at the same time. 2. Leftover mashed potatoes can be utilized in Shepherd's Pie, Canadian Meat Pie, or even in Beef Patties. 3. Leftover gravy may be used in Shepherd's Pie or higher Supper Pancakes. 4. Freeze bread heels and stale bread in a very bag or freezer container.
Blend the frozen bread to make use of it as bread crumbs or cube the bread for stuffing or bread pudding. 5. Rejuvenate leftover muffins by scooping the center, filling the cavity with butter or jam and baking at 350° until warmed and also the butter is melted. Or cover the warmed muffins with creamed eggs for just a breakfast treat.
6. Use leftover oatmeal in Oatmeal Cake or Oatmeal Muffins. 7. Marinate leftover vegetables for example broccoli and cauliflower, or perhaps green beans, in Italian dressing and utilize them to be a flavor accent for the salads. 8. Thick stews can be employed as filling for pot pies. If your stew isn't thick, put in a few potatoes and simmer until it thickens. 9. Add white sauce to your leftover vegetables and warm thoroughly.
Add cheese, for further protein. 10. Cook double broccoli, cauliflower, or spinach as you need for the meal. Set aside half the vegetables to show up again by 50 percent days in a very casserole with cheese and crumb topping or perhaps in quiche. 11. Leftover pasta or rice becomes the crust for quiche or meat pie. 12. Grind leftover ham within a food processor or meat grinder to combine with a bit of mayonnaise and use to be a sandwich spread. 13. Meatloaf is usually left over but seldom used.
Let the potato skins dry on the exterior before proceeding. It only takes a couple of minutes. Step 3. Prick each potato that has a fork--approx. 6-8 times per potato. This keeps them from exploding when steam gathers inside since they cook. Step 4. Place potatoes over a large baking sheet or dish (to retain the mess), drizzle somewhat olive oil on every one, and rub oil throughout each potato together with your hands.
Step 5. Sprinkle on salt and pepper, or whatever other herbs or seasonings your little heart desires. Step 6. Wrap each potato individually in aluminum foil, sealing them up tightly. I use pre-cut aluminum foil sheets that I bought at Costco. They are so convenient and in addition available on Amazon.
Step 7. Place the wrapped potatoes from the slow cooker, foil seam side up. No need to grease the interior of the crock pot or add any liquid. Cook them dry--there's no mess or pick up when you're through. Cook them on low for 8 hours (slow cooker times are different), until tender when pressed with fingers. Note: It's important not to ever over-fill your slow cooker. If you do, the potatoes at the top won't have finished before the ones on the bottom are overcooked.
I fill mine approx. Remove the foil, cut the potatoes over the top, press inside the two ends toward the guts, and also the potato should open. The inside is moist and delicious. The slow cooking time adds to the natural sugars within the potato, so they really taste a tad sweeter than when they are baked within the oven. They don't contain the white, dry, fluffy texture of potatoes baked inside the oven.
Slow cooking means they more moist, sweet, and yellowish in color. Both taste good; they're just different. You may notice which the flesh next to the skin has darkened. That's because the pigment and flavors through the skin and organic olive oil have been made available to the potato. Taste's great, which means you don't need to avoid eating those darkened areas (so long as you were careful to clear out any rotten spots before cooking them). Regular white Russet potatoes, Yukon Golds, and sweet potatoes all prove great inside the slow cooker. The flavor from the sweet potatoes is A-MAZING!
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