Turkey, apple and cheddar hand pies. (Supplied)
I love leftovers, especially those from holiday tables.
Favourite ingredients can be recycled into soups, stews, casseroles and more. It’s easy and many dishes can be frozen to be enjoyed at a later date.
Here’s a selection I know you’ll tuck away for future consideration – especially with the holidays finished for another year.
CHICKEN AND HAM CASSEROLE
I keep fine-tuning this user-friendly dish, pushing the envelope with different vegetables and cheeses. Use this recipe as a guide and try your hand at different condiments.
Ingredients:
2 cups (500m l) long-grain rice
1 can (284 ml) cream of mushroom soup mixed with 1 can water
4 cups (1 L) diced leftover roasted chicken
1 cup (250ml) diced leftover ham,
2 shallots, minced
1 can (284 ml) button mushrooms, drained
2 cups (500 ml) frozen vegetables, rinsed in cold water
2 cups (500 ml) broccoli florets, blanched in salted water until al dente and rinsed
1/2 tsp. (2 ml) each salt and pepper
1 tsp. (5 ml) oregano
1 can (284 ml) cream of chicken soup mixed with 1 cup (250ml) whole milk
4 cups (1 L) medley of grated cheeses (Parmesan, mozzarella, white cheddar)
Directions:
Preheat oven to 350F (180C). Spray a 12-cup (3 L) casserole dish with vegetable spray. Pour long-grain rice evenly over bottom of dish. Pour cream of mushroom mixed with water evenly over rice. Set aside.
In a large bowl combine diced chicken, shallots, mushrooms, frozen vegetables, broccoli florets, salt, pepper and oregano and toss to blend. Blend cream of chicken soup with milk in a small bowl. Pour over chicken mixture and blend well. Pour into casserole dish.
Cover top of casserole dish with cheese until thoroughly covered. Bake, covered, in oven for 45 minutes. Remove cover and low broil top of casserole until cheese is bubbly and golden. Serve with a side salad.
Serves 8.
CRANBERRY GLAZED PORK CHOPS
Some cranberry sauce lurking in the fridge leftover from the party? Here’s a lovely way to use it up — getting all the value out of your sauce — and create a dish that sparkles with colour and flavour. Clementines, tangerines or mandarines at the market now can replace the orange rind and juice in the recipe. Recipe courtesy of Elizabeth Baird.
Ingredients:
4 boneless pork chops (1 lb./500 g)
1/4 tsp. (1 ml) each salt and freshly ground pepper
1 Tbsp. (15 ml) canola oil
1 onion, diced
1 tsp. (5 ml) crumbled dried sage
1 tsp. (5 ml) grated orange rind
1/3 cup (75 ml) orange juice
3/4 cup (175 ml) cranberry sauce
Pinch cayenne or dash hot pepper sauce
Directions:
Trim excess fat from rounded edge of pork chops. With kitchen scissors or paring knife, slash rounded edges at 1-inch (2.5 cm) intervals. Sprinkle both sides of chops with salt and pepper.
Heat a large skillet over medium-high heat; add oil and heat until shimmering. Arrange chops in skillet; brown on both sides. Transfer to a plate.
Drain off fat, leaving just enough to coat bottom of skillet. Reduce heat to medium. Cook onion with sage until softened, about 5 minutes. Stir in orange rind and juice, cranberry sauce and cayenne, mashing sauce if it has jelled.
Return chops and any juices to pan; turn to coat them on both sides. Simmer, covered, until chops are tender and sauce has thickened, turning chops once, about 10 minutes.
Makes 4 servings.
TIP: Rice and broccoli or Brussels sprouts are excellent accompaniments to these cranberry chops. Start the rice before the chops, and while wholegrain or brown rice takes a fair bit of time, they have more nutritional value. Converted or parboiled rice is also a better choice than plain long-grain white rice.
TURKEY, APPLE AND CHEDDAR HAND PIES
These portable mini pies are a breeze to make with shredded, cooked leftover turkey, tart apples and a bite of cheddar. Perfect for a lunch pack or a healthy on-the-go option when rushing to a weeknight game. Recipe courtesy of Ontario Turkey.
Ingredients:
2 cups (500 mL) shredded, cooked turkey
1 tart apple, peeled and grated
1/2 cup (125 ml) grated sharp cheddar
1 green onion, sliced
1/4 cup (50 ml) chopped parsley
16 3-inch (7.5cm) frozen tart shells, thawed
1 egg, lightly beaten
1/2 tsp (2 ml) coarse salt
Directions:
In bowl, combine turkey, apple, cheddar, green onion and parsley.
Divide mixture over eight of tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using tip of a sharp knife, make a few ventilation slits in top of each pie.
Bake at 400F (200C) until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving.
Makes 8 servings.
MEDITERRANEAN-STYLE TURKEY SCALOPPINI
Olives, tomatoes and goat cheese top golden turkey scaloppini for a taste of the Mediterranean. Recipe courtesy of Ontario Turkey.
Ingredients:
Salsa
2 cups (500 ml) fresh chopped tomatoes
1/4 cup (50 ml) pitted kalamata olives, halved
1 green onion, sliced
1 Tbsp. (15 ml) extra-virgin olive oil
1/4 tsp. (1ml) each sea salt and fresh cracked pepper
2 Tbsp. (30 ml) fresh chopped basil
1 Tbsp (15 ml) fresh chopped mint
1/4 cup (50 ml) crumbled goat’s milk feta
4 turkey scaloppini cutlets (about 1 lb/ 454 g)
1 Tbsp. (30 ml) flour
1/4 tsp. (1ml) each, sea salt and fresh cracked pepper
2 Tbsp. (30 ml) olive oil
Directions:
In bowl, combine tomatoes, olives, green onion, oil, salt, pepper, basil, mint and goat cheese. Set aside.
Coat turkey in flour, shaking off any excess. Sprinkle with salt and pepper.
In a large non-stick skillet, heat oil over medium-high heat. Cook turkey, in two batches, until crisp and golden and cooked through, about 3 minutes per side. Keep in warm oven while cooking the second batch of turkey.
Divide turkey over 4 plates and top each with fresh salsa.
Makes 4 servings.
With a unanimous vote Tuesday night, Vacaville moves forward with plans to find the company that can best provide waste collection and disposal services to the city.
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