The first round of Thanksgiving leftovers are DIY treats that kids or visitors can fish out of the fridge themselves, according to Cooking Light magazine. Then it's time for some inspiration. Allison Fishman, contributor for Cooking Light magazine, shared how you can use cranberries, turkey, mashed potatoes in green beans in ways you probably haven't imagined -- for delicious results.
Vegetable Samosas with Mint Chutney
With leftover mashed potatoes, you can make vegetable samosas with mint chutney. The flavors in it are bold - the spices and mustard seeds and ginger add pungent flavor, pushing potatoes in an entirely new direction. This recipe is also great for parties.
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon water
1 teaspoon finely chopped seeded jalapeño pepper
1 teaspoon chopped garlic
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
2 tablespoons olive oil, divided
1/4 cup finely chopped onion
2/3 cup shredded carrot
2/3 cup frozen green peas, thawed
2 teaspoons mustard seeds
1 1/2 teaspoons garam masala
1/2 teaspoon salt
1 cup leftover mashed leftover
8 (14 x 9-inch) sheets frozen phyllo dough, thawed
1. Preheat oven to 350°.
2. To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.
3. To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes,
stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.
4. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350° for 23 minutes or until lightly browned. Serve warm or at room temperature with
Yield: 12 servings
(serving size: 2 samosas and 1 1/2 teaspoons chutney).
Calories 89; fat 3.6g (sat 0.7g, mono 2.3g, poly 0.5g); protein 2.2g; carb 13g; fiber 1.6g; chol 1mg; iron 0.9mg; sodium 217mg; calc 21mg
This stew is a take on Mexican posole. What's great is the spices in this recipe add flavor.
While usually an ingredient in moles, roasted pumpkin seed kernels add another layer of nutty flavor. You can buy them in specialty markets and health-food stores. The fresh garnishes like the radishes add crunch. The green onion and fresh ginger add interest and punch.
3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled queso fresco cheese
Lime wedges (optional)
1. Preheat broiler.
2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy;
bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.
Yield: 8 servings.
Calories 213; fat 6.8g (sat 2.3g, mono 1.9g, poly 1.6g); protein 25.4g; carb 13.5g; fiber 3.2g; chol 56mg; iron 1.7mg; sodium 483mg; calc 88mg
Cranberry Kir Royale
Wow your friends by serving this cocktail made with leftover cranberry sauce. This drink is pure fun -- let your guests taste it before revealing what you made it from. It makes great party conversation.
Leftover cranberry sauce helps concoct a lightly sweet homemade cranberry liqueur in this twist on a classic French cocktail. Allow four days to steep the liqueur. Garnish with cranberries, if you like.
1/4 cup water
3 tablespoons sugar
1/2 cup leftover whole-berry cranberry sauce
3/4 cup vodka
4 cups dry prosecco or sparkling wine, chilled
1. Combine 1/4 cup water and sugar in a small saucepan over medium heat. Cook 5 minutes or until sugar melts. Remove from heat; stir in cranberry sauce. Let cool. Stir in vodka; pour mixture into a bowl. Cover and refrigerate 4 days.
2. Strain mixture through a cheesecloth-lined sieve into a small jar; discard solids. Cover jar with an airtight lid; chill until ready to use.
3. To make cocktails, spoon 2 tablespoons cranberry liqueur into each of 8 champagne flutes. Top each with 1/2 cup wine. Serve immediately.
Yield: 8 servings.
Calories 188; fat 0g; protein 0g; carb 13.1g; Fiber 0.3g; chol 0mg; iron 0mg; sodium 4mg; calc 0.1mg
Green Bean, Feta, and Black Olive Salad
This is Mediterranean-flavored side dish is made with leftover green beans and bulgur -- a whole grain -- making this super-tasty dish super healthy. The fresh herbs and lemon juice and rind make it tangy, tart and fresh. Other than turkey, you can serve this Mediterranean-flavored side dish with roasted, simply seasoned chicken, pork, beef, or fish.
1 1/4 cups uncooked bulgur
1 1/4 cups boiling water
2 cups leftover cooked green leftover green beans, cut into 1-inch pieces
3/4 cup (3 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup thinly sliced red onion
1/2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 kalamata olives, pitted and finely chopped
1. Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. add remaining ingredients to bulgur; toss gently. Serve at room temperature.
Yield: 6 servings (serving size: 1 cup)
Calories 208; fat 8.9g (sat 2.3g, mono 4.7g, poly 1.1g); protein 7.8g; carb 28g; fiber 7.3g; chol 4.2mg; iron 1.2mg; sodium 441mg; calc 72mg