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Sun
30
Nov '08

Everything But the Gobble: 20 Recipes To Make the Most of Your Thanksgiving Leftovers

Turkey Tetrazini from Reader's Digest

The guests are gone, you’ve washed an epic amount of dishes, and there’s still several pounds of juicy leftover turkey in the refrigerator.

Wondering what to do with all that bounty? Here’s some interesting and fun suggestions to help you make the most of all your Thanksgiving leftovers.

Pack a Thanksgiving Bento Box (or Two) for Lunch

Thanksgiving BentoAs the folks at the Bentoism food blog can attest, modern bento boxes are becoming a  popular and fun way for people to add healthy variety to their humdrum brown bag work food as well as save money on lunch during challenging economic times.

You can start putting together your own modern bento boxes using any any segmented Tupperware type storage containers you may already own (just make sure they are leak-proof before using). Or if you prefer, you can purchase specially designed bento boxes and food bins from your local Asian market or online.

Here’s what one person did when making a Thanksgiving bento that featured leftover turkey and all the trimmings.

Also, the folks at JustBento.Com have some good suggestions for adding some Asian flair to your Thanksgiving leftover themed bento here.

Leftover Ideas For Those Who Don’t Normally Eat Leftovers

For those who don’t want to reenact their Thanksgiving meal on a smaller scale, here’s some recipes to help you transform that leftover turkey into something delicious yet new.

Herbed Turkey and Waffles

From About.Com Busy Cooks:

as well as 19 other Thanksgiving leftover recipes.

From CDKitchen:

From Better Homes and Gardens:

From Reader’s Digest:

Enjoy!

(Photo Credits: Turkey Tetrazzini from Reader’s Digest, Thanksgiving Bento by Sake-Bento, Herbed Turkey and Waffles from Better Homes and Gardens)

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to enjoy Thanksgiving Meals Around the World: A Culinary Remembrance of Meals Past, which features 2 dozen food bloggers reminiscing about the meals and the memories they shared on Thanksgiving Day 2008.

Hugging the Coast Blog Fast Forward

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Sat
29
Nov '08

Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Sophisticated, yet utterly simple, this delicious alternative to time-consuming French toast is pure pleasure and a new favorite around here. It has rich, aromatic spices with sweet little bursts of pomegranate in each bite.

Try it with the deliciously complex coriander-pomegranate bacon for an exciting new Sunday brunch idea.

Here’s a photo of the Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon below.

Doug DuCap's Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon

Frittata Ingredients:

8 large eggs
2 Tbsp milk
1/4 tsp salt
2 Tbsp butter
4 cups French or Italian bread, torn into small chunks
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)
Powdered sugar (optional)

PREPARATION:

Beat the eggs with the milk and the salt. Melt the butter in a large, oven-proof skillet or paella pan over medium heat.

Add the bread to the pan and toss lightly. Sprinkle with the nutmeg and cinnamon and toss again. Sprinkle the pomegranate arils on top and pour the beaten eggs over evenly. Allow to cook for a few minutes until bottom begins to set, then transfer the pan to the broiler. Cook until the top is set and lightly colored. Remove from oven, allow to cool slightly, then dust with powdered sugar if desired.

Ingredients for the Bacon:

8 slices thick-cut bacon (regular or peppered)
1/2 cup pomegranate juice (I used Pom Wonderful Pomegranate Juice)
2 tsp ground coriander

PREPARATION:

Cook the bacon over medium heat, turning frequently, until just done. Drain on paper towels. In a small pan, mix the pomegranate juice and the coriander and simmer over medium heat until reduced by half. Lay out the bacon strips on a shallow baking pan or cookie sheet and brush with the pomegranate glaze. Broil for a minute or two, taking care not to let the glaze burn. Turn the bacon over and repeat on the other side.

Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our new article Everything But the Gobble: 20 Recipes To Make the Most of Your Thanksgiving Leftovers.

Hugging the Coast Blog Flash BackIf you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Fri
28
Nov '08

Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Let’s start at the end, shall we? When the cooking time is over, you lift the lid, the steam rises, and suddenly you are enthralled by the combined fragrances of  pomegranate, ginger, shallots, aromatic spices and potions – and the matchless perfume of fresh steamed dumplings. You inhale… deeply… and smile.

Not a bad way to start a meal, don’t you think?

This recipe is easy, but produces a rich and complex sauce that infuses the chicken with magnificent Asian flavors and the mellow sweetness of pomegranate. The dumplings are a link between the “chicken & dumplings” tradition of the West, and the steamed buns of the East.

(Special thanks to Kian of RedCook for his inspiring Hong Shao Rou / Red Cooked Pork recipe!)

Here’s a photo of the Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings below.

Doug DuCap's Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings

Ingredients:

Note: you can use chicken breasts in this recipe, but reduce the cooking time by ten minutes.

3 Tbsp canola or vegetable oil
2 Tbsp brown sugar
4  lbs boneless, skinless chicken thighs, cut into large chunks
2 Tbsp minced shallots
4 cloves garlic, minced
White parts of 3 thin scallions, chopped (reserve green parts for dumplings)
3 Tbsp grated ginger
2 Tbsp grated orange zest
3 tsp ground star anise
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 cups pomegranate juice
3/4 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)

Dumplings:
1/4 cup white sesame seeds
1-1/2 cups self-rising flour
1/4 tsp salt
Green parts of 3 thin scallions, cut into fine shreds (about 2 Tbsp)
Water

Garnish:
Chopped cilantro
Grated orange zest

PREPARATION:

Heat the oil in a large, heavy pot over medium-high heat. Add the sugar and stir, using a wooden spoon, until sugar darkens just slightly. Turn heat to high, add the chicken pieces, and stir well to coat. Cook chicken for a few minutes until the outside of the chicken pieces turn opaque.

Reduce heat to medium-high and add the shallots, garlic, scallion, ginger, orange zest, and star anise. Cook, stirring, for a few minutes until shallots and garlic have softened a bit.

Add the soy sauce, rice wine vinegar, and pomegranate juice. Bring to a boil; cover and reduce heat to simmer. After 30 minutes, stir in the pomegranate arils and return to simmer.

After adding the pomegranate arils, prepare the dumplings: toast the sesame seeds in a heavy pan over medium high heat until lightly colored, stirring regularly so they toast evenly. Allow them to cool slightly and coarsely crush them in a mortal or spice grinder.

In a mixing bowl, combine the seeds, flour, salt, and scallions, and gradually add enough water to make a soft, wet dough (you want it soft enough to dollop with a spoon.)

While the chicken is simmering, drop large spoonfuls (about 2-3 tablespoons) of the dough onto the surface of the sauce, then allow to steam (without removing cover) until dumplings are cooked through (about 7-10 minutes, depending on size.)

Serve the “chicken & dumplings” immediately, sprinkled with chopped cilantro and additional orange zest. Serves 4 - 5.

Enjoy!

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to find out more about our new and delicious recipe for Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon as part of this week’s special focus on pomegranates.

Hugging the Coast Blog Flash BackIf you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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