Tag: leftovers

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5 Big-Batch Meals That Make Great Lunch Leftovers

5 Big-Batch Meals That Make Great Lunch Leftovers

I’m content that meal prep has develop into so trendy, due to the fact it is a terrific way to save time on feeding on your own. But one particular thing that grinds my gears about the way meal prep is showcased on social media—rows and rows of tupperware containers, all packed with an equivalent arrangement of rooster, rice, and broccoli, or a thing similar—is that it feels so, so regimented. These photographs and the accompanying rhetoric make it seem that if you are not adhering to this components (a starch moreover a protein as well as a vegetable, all cooked independently), you’re not accomplishing it proper.

But Instagram absolutely does not equal truth, and the fact is that meal prep doesn’t have to search any specific way. Just about anything that you can make ahead of time, and either reheat or consume cold, is a wonderful prospect for lunch food prep. Positive, often that means rooster and broccoli and rice (and there is a recipe for that below that features a entertaining sauce), but it can also suggest a major pot of noodles, a sluggish cooker pork shoulder, a massive batch of chili, or even a strong salad. The extra large-batch recipes you have in your arsenal, the significantly less likely you are to get bored with your weekly food preps, which means you are much more very likely to actually maintain undertaking it.

The recipes down below work for all kinds of choices and conditions. Two of the recipes are vegan, and a few have meat. Two can be designed in the gradual cooker, whilst three call for some mixture of oven and stovetop cooking. All five are gluten-totally free, as long as you are making use of the gluten-free of charge variations of ingredients like grits and soy sauce (or tamari).

If you are in a rut with meal prep and you’re prepared to test something new—or you want a minimal little bit of inspiration to check out large batch prepping for the initial time—give a single of these a spin and remind by yourself that preparing multiple meals at once can search numerous distinct ways.

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Fantastic Corporation. Food styling by Pearl Jones for Ashley Klinger & Co. 

Peanut-Coconut Pork Noodles With Kale

Coconut-based mostly sauces have lengthy been a essential feature of quite a few South and Southeast Asian cuisines, and now they are preferred all-around the planet. This noodle recipe makes 8 servings but calls for just one particular can of coconut milk, which indicates there’s just enough sauce to coat the noodles, but not so much that you need to have a spoon to sop every little thing up. I feel the dish preferences very best with ground pork, but you could use a different kind of floor meat and nonetheless get tasty benefits. Get the recipe below.

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Thanksgiving leftovers transform this turkey potpie recipe

Thanksgiving leftovers transform this turkey potpie recipe
By

Special to The Seattle Times

I feel like Thanksgiving is the one holiday where the leftovers are just as important as the meal. Maybe it’s because there is such a variety of dishes available on Thanksgiving, and therefore so many possibilities for the leftovers. I haven’t quite figured it out, but I can promise you I wake up just as excited the day after Thanksgiving as I do on the day of.

Most of the time, my leftovers consist of a Thanksgiving sandwich that I look forward to all year long. Turkey, ham, mashed potatoes, mac and cheese, and cranberry sauce — literally everything — on a dinner roll. It is SO good. I’ve also made turkey tetrazzini a few times, which is also a delicious leftover turkey option. This year, however, I wanted to do something even better, and a dish I hadn’t made before. So turkey potpie it is.

We’re using leftover turkey and some of the leftover gravy, a delicious array of vegetables and a homemade pie crust. If making pie crust isn’t your jam, a store-bought crust will work just fine. This pie crust is a very enhanced crust to make sure it doesn’t deteriorate under the weight of the potpie filling. Ultimately, all of these delicious flavors all in one dish will not disappoint and gives you a way to transform all of those wonderful leftovers.

_____

Turkey Potpie

Preparation time: 4 hours (1 hour active)

Servings: 8

INGREDIENTS
Pie crust
  • 1½ cup butter, cubed
  • 1 egg
  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons cold water
Potpie filling
  • 2 teaspoons avocado oil
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic seasoning
  • 1 cup mushrooms, sliced
  • 1 cup leeks, sliced
  • 1 carrot, diced
  • ⅓ cup butter
  • ⅓ cup flour
  • ¼ cup gravy (leftover from Thanksgiving is perfect)
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken or turkey stock
  • ⅔ cup whole milk
  • 2 cups turkey, diced
STEPS
Pie crust
  1. Cut butter into ¼-inch cubes and place in refrigerator.
  2. Add egg to a small bowl and lightly beat it.
  3. Add flour, salt and sugar to a food processor and pulse 2 to 3 times to combine all ingredients.
  4. Add butter to the food processor and pulse a couple of times until the mixture looks like sand. 
  5. Add the lightly beaten egg, vinegar and cold water. Pulse until the dough is just combined.
  6. Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours, while you prepare the filling.
Pie filling
  1. In a sauté pan over medium heat, add avocado oil and seasonings. Sauté for 1 to 2 minutes to bloom the spices.
  2. Add mushrooms, leeks and carrot, and sauté until leeks are translucent and mushrooms are soft.
  3. Reduce the heat to medium-low and add butter to the pan.
  4. Once the butter is melted, add the flour and stir until everything is coated. Cook for an additional 2 minutes.
  5. Add leftover gravy, lemon juice, Worcestershire sauce and stock. Stir until incorporated, and bring to a boil, then reduce to a simmer.
  6. Add whole milk and diced turkey
  7. Let simmer until heated throughout, about 5 more minutes, while you get the pie dough together. Stir occasionally.
The assembly
  1. Preheat oven to 450 degrees.
  2. Let pie dough sit outside of the fridge for about 10 minutes before you start working with it.
  3. Cut the pie dough in half — this is a double crust pie, so we will be using the entire amount of dough.
  4. Roll out the first half of the dough to ⅙-inch thickness, and large enough to hang over a 9-inch pie dish. Roll out the second half of the dough, and cover with plastic wrap and set aside.
  5. Press the first half of the dough into the pie dish, and leave the overhang, as we will trim it after we fill it.
  6. Pour the potpie filling into the pie dish.
  7. Lay the second half of the rolled-out dough over the top.
  8. Trim the excess pie dough, from the top and the bottom, using a knife. You can either crimp the edges or leave as is.
  9. Cut four slits in the top of the pie to allow for steam to escape.
  10. Bake at 450 degrees for 35 minutes.
  11. Allow to cool a little bit before cutting and serving.
  12. Serve with remaining leftovers, cranberry sauce or on its own.

Enjoy!


Danie Baker:
recipes@heydaniebakes.com; Danie Baker is a food blogger, recipe developer, digital content creator and winner of “Top Chef Amateurs.” You can see more of her work at her “Hey Danie Bakes” blog. You can also connect with her on Instagram at @HeyDanieBakes, or on Twitter @HeyDanieBakes.