Tag Archives: leftovers

Mustard Horseradish Sauce, Recipe

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One of the things I was most excited about when I made a Roast Tenderloin of Beef was leftovers to make sandwiches with. I loaded up on arugula, cheddar cheese, and topped it all off with mustard horseradish sauce on wheat bread. The mustard horseradish sauce was really easy to make and was so good (especially with homemade mayo to start it off with). That was a week of delicious lunches to look forward to! What else could I have this sauce with? Hmm….

Mustard Horseradish Sauce
From Ina Garten

3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Barbecue Chicken Pizza, Recipe

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The first few times I had Barbecue Chicken Pizza it was without the chicken as I was vegetarian at the time. Kinda weird, right? The pizza was still delicious with the combined smoky and cheesy flavors so I didn’t feel like I was missing anything. I had never thought to omit the meat in a meat-focused dish so was grateful that Daniela had introduced me to it. She also introduced me to the McDonald’s cheeseburger minus the meat which may sound a bit funny but when on a road trip and you have limited options that bun with ketchup, pickles, and onions is pretty damn good.

I had leftover barbecue sauce from some pulled pork I had made so what better excuse to whip up a barbecue chicken pizza. This recipe was great, just as good as I’ve had from any take out restaurant (and you can control your own cheese so you don’t feel guilty for days!). You could also cut down the time considerably by buying store bought crust, barbecue sauce, and even cooked chicken from the prepared food section of your grocery store. But what fun would that be?

This pizza was also great for lunch the next day. And day after.

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Adapted from Cooking during Stolen Moments

For the crust:
2 t. yeast
2 t. sugar
1 1/2 c. warm water
1/2 c. olive oil
1 t. salt
4 – 4 1/2 c. all purpose flour
1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. (I used just over 4 cups of flour to get to that point.) Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
*Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

For the barbecue sauce:
1 1/2 c. ketchup
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 t. each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

For the toppings:
1/2 lb. boneless, skinless chicken breasts, cooked and sliced
1/2 lb. bacon, diced and crisped
1 red onion, thinly sliced
1 c. frozen corn, thawed
2 c. shredded pizza blend cheese

To assemble the pizzas:
1. Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.
2. Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.
3. Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

Parsnip, Sage, and Mascarpone Risotto, Recipe

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I play this little game with myself where I see how many recipes I can make out of leftover ingredients. Sometimes this can cause a chain of half a dozen recipes as I keep having to buy more ingredients and then need to finish that, etc. This time I had mascarpone left over from the Spinach Ravioli I made with my dad a couple of weeks ago. I had bookmarked dozens of recipes, savory and sweet, and finally decided on this Parsnip, Sage, and Mascarpone Risotto. I didn’t use all the mascarpone (damnit!) so I’ll have to go through those bookmarked recipes again.

I omitted the wine from the original recipe as I indulged a bit to much the night before and the smell was making my stomach churn. I also greatly reduced the Parmesan cheese as I decided to log this into My Fitness Pal and was getting a little nervous between the butter, cheeses, etc. You’ll be happy to hear that one serving is around 300 calories – surprisingly reasonable for such a filling dish. I also had to convert the measurements from metric to US standard (why didn’t we just adopt the metric system while we had the chance?) so some of the measurements may seem like odd amounts. It works though, trust me.

I thought this was a great recipe and will definitely make it again. Even with my healthier adjustments it still came out rich and creamy. I’m looking forward to leftover lunches!

Now I have parsnips and sage left over… Game on!

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Parsnip, Sage & Mascarpone Risotto
Adapted from Le Delicieux
Serves 4

Ingredients:
4 & 1/4 cups of vegetable stock
2 & 1/2 of butter
1 medium onion, finely chopped
3 medium parsnips, peeled and coarsely grated
6 sage leaves, finely shredded
1 & 1/4 cup of arborio rice
2 tablespoons of mascarpone
2 tablespoons of parmesan cheese, grated
5 cups of baby spinach

Method:
Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.

In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not colored.

Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.

Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.

Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes. Serve and enjoy!