Add to Friends
Send Message
View all FriendsPotato Soup with the Works
Serves 4
4 slices bacon, chopped $0.76
1 medium onion $0.69
2 cloves garlic, chopped $0.08
6 sprigs fresh thyme, removed from stems $0.18
3 pounds russet potatoes, peeled and chopped $3.66
2 cups water
2 cups milk $0.52
1/2 cup shredded New York style cheddar cheese $0.99
2 scallions, to serve on top $0.32
Total $7.20
In a large heavy-bottom pot over medium high heat, cook bacon until golden brown; remove the bacon to a paper towel-lined plate. Add onion and garlic to the bacon fat, cook until tender, about 4-5 minutes. Add in the thyme, salt and ground black pepper. Add potatoes, water and milk to the pot and bring the liquids up to a bubble. Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, purée the soup until smooth using a blender, food processor or immersion blender.
Adjust the seasoning as needed with salt and freshly ground black pepper and serve the soup in a bowl or mug topped with the cheese, reserved bacon, and a sprinkling of scallions. (If you're not serving the soup right away, it will thicken as it gets cooler, so add another 1/2 cup to 1 cup of water when warming it up to serve.)
Ham and Swiss Lasagna
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups chicken stock
- 3 tablespoons Dijon mustard
- Salt and ground black pepper
- 1 box oven-ready lasagna noodles
- 1 10-ounce box frozen artichoke hearts, defrosted and chopped
- Leftover holiday ham, roughly chopped
- 2 cups shredded Swiss cheese
- 1/4 cup flat-leaf parsley, chopped
Preparation
Preheat oven to 375ºF.
Place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about a minute. Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble. Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything. Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer. Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. Garnish with parsley and serve.
Ham and Cheese Strata
Ingredients
- 2 tablespoons EVOO, Extra Virgin Olive Oil
- 1 large onion, thinly sliced
- 1 bunch asparagus, woody ends removed
- 12 large eggs
- 2 cups whole milk
- 1 5-ounce block soft herb and garlic cheese, such as Boursin
- Salt and freshly ground black pepper
- About 4 cups torn bread, whatever flavor you like
- 2 cups leftover holiday ham, roughly chopped
- 1 1/2 cups shredded sharp cheddar cheese
Preparation
Position a rack in the center of the oven and preheat it to 350º F.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions and cook, stirring occasionally, until tender, 5-6 minutes. Remove from heat and cool slightly.
While the onions are caramelizing, fill a large skillet with about an inch of salted water and bring it to a boil. Toss the asparagus into the boiling water and cook about a minute, until they're bright green and tender. Drain into a colander and run cold water over them to stop them from cooking. Roughly chop them into bite-sized pieces and reserve.
While the onions are cooling off, whisk the eggs, milk and cheese in a medium mixing bowl. Season lightly with salt and pepper and set aside.
Arrange the bread in the bottom of a 13x9" baking dish and top with the ham, asparagus and onions, giving everything a light toss to disperse the good stuff throughout the pan. Pour the egg mixture over everything.
Sprinkle the shredded cheese over the top of the strata and place the dish on a rimmed baking sheet. Bake uncovered until puffed and golden brown, and a knife inserted into center comes out clean, about 1 hour. Let stand for 10 minutes then cut the strata into squares and serve.
Rocco DiSpirito's Thanksgiving Egg Cake
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 1 1/2 cups leftover turkey, shredded or chopped
- 1 1/2 cups leftover stuffing
- 1 1/2 cups leftover mashed sweet potatoes
- 3/4 cup leftover gravy
- 10 eggs
- 1/4 cup flat-leaf parsley or tarragon (or your favorite herbs), chopped
Preheat oven to 400ºF.
Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the onion and garlic to the pan, and cook until tender, 4-5 minutes.
Add the leftover turkey, stuffing, potatoes and gravy to the pan, stir together and cook until heated through, 4-5 minutes.
Crack eggs over the top of the pan and transfer it to the oven. Bake until the eggs have just set (they should be like sunny-side up eggs), about 15 minutes. Garnish the finished cake with chopped herbs and serve warm.
"Day After" Turkey and Gravy Whole Wheat Spaghetti
- 1 pound whole wheat spaghetti
- Salt
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 pound mushrooms, quartered or thinly sliced
- 1 fresh or dried bay leaf
- 4 to 5 sprigs thyme leaves, removed from stems
- Ground black pepper
- 2 cups cooked turkey or chicken, chopped or shredded
- 3 to 4 tablespoons butter
- 3 to 4 tablespoons flour
- 4 cups turkey or chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon grainy Dijon mustard
- 1/2 cup heavy cream
- 3 tablespoons chives, chopped
- 1/4 cup (about a handful) flat-leaf parsley, chopped
Preparation
Place a large pot of salted water over medium-high heat to boil. Once the water is boiling, add some salt and drop the pasta in. Cook to al dente according to package directions. Drain the cooked pasta and reserve it in the pot it was cooked in.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the mushrooms, bay leaf and thyme to the pan and saute until the mushrooms are golden brown, 6-7 minutes.
Season the veggies with salt and pepper and add the turkey to the pan. Cook to heat the turkey through.
Place a medium saucepan over medium-high heat with the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the stock into the pan and simmer until thickened, 2-3 minutes. Add the Worcestershire, mustard and cream to the gravy, season with salt and pepper and remove from the heat.
Add the turkey-veggie mixture and gravy to the pot of cooked pasta and toss thoroughly to combine. Turn the pasta out into a serving dish and garnish with the chives and parsley.
Chicken Chickpea Curry Bowls
Ingredients
- 1 cup white rice
- 2 cups water
- Salt and ground black pepper, to taste
- 1 tablespoons EVOO - Extra Virgin Olive Oil
- 1 pound ground chicken
- 1 large yellow onion, thinly sliced
- 2 tablespoons curry powder
- 1 cup plain yogurt
- 1 14.5-ounce can diced tomatoes, drained
- 1 14.5-ounce can chick peas
- A handful cilantro, chopped
Preparation
In a medium saucepan over medium-high heat, combine rice, water and salt. Bring to a boil then reduce heat. Simmer, covered, 15-20 minutes, until rice is tender and liquid is absorbed.
Once the rice is going, place a large skillet over medium-high heat with 1 turn of the pan EVOO and brown the chicken. Add the onion and cook, stirring occasionally, for 7 minutes.
Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas then remove from heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.
New England Pasta Bake
- 4 tablespoons butter, divided
- 1 yellow onion, cut into medium dice
- 1 stalk celery, cut into medium dice
- 2 carrots, cut into medium dice
- Salt and ground black pepper
- 2 boiling potatoes, peeled and cut into medium dice
- 1 1/2 teaspoons, about 6 sprigs, fresh thyme leaves, minced (1/2 teaspoon dried)
- 3 6.5-ounce cans chopped clams and their juice, divided
- 1 pound of pasta shells
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup breadcrumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
Preheat broiler. Place a large pot of salted water over high heat to boil.
Place a large skillet over medium heat with 2 tablespoons of butter. Add the onion, celery and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes. Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble. Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.
While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions. Just before the pasta is ready, reserve a large mug of starchy cooking water. Drain the pasta and return it to the pan it was cooked in.
While the veggies and pasta are cooking, place a medium saucepot over medium heat with the remaining 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and 1 cup of starchy cooking water into the roux and bring up to a bubble. Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute. Reserve warm.
When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.
Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.
