Nov232012

Black Friday Pot Pies

Black Friday Pot Pie

The day after Thanksgiving is never as low-key or relaxing as I hope it’ll be, and I don’t even go shopping!

Though it’d be nice to have a day of vegging in front of the TV after the all day cook-a-thon, family tradition (ie: the kids) dictates that the Christmas tree and decorations MUST. GO. UP. RIGHT. NOW. And over the years (and the accumulation of a lot of crap– er, decor) it’s become a longer and longer process.

Black Friday Pot Pie

Thankfully, Black Friday dinner is low-key. I take advantage of all the leftovers in the fridge, but instead of serving the same meal we just had yesterday, I created a one-dish meal that everyone loves.

As you can see, it’s as easy as can be. Using ramekins (mine hold 14 ounces) or a 13×9 casserole dish, line the bottom with a layer of mashed potatoes.

Black Friday Pot Pie

On top of the potatoes, put a layer of chopped turkey.

Black Friday Pot Pie

Drizzle some delicious leftover gravy on top of the turkey.

Black Friday Pot Pie

Top off the whole thing with stuffing.

Black Friday Pot Pie

Bake uncovered in a 350° oven for about 40-45 minutes.

For the last ten minutes, I drizzle about a tablespoon of melted butter per ramekin (or half a stick for a casserole dish) on top of the stuffing, which gets it really nice and crispy.

Black Friday Pot Pie

Serve it with leftover rolls, cranberry sauce and a nice salad. It doesn’t get any easier!

Apr112012

Crockpot Ham and White Beans

Crockpot Ham and White Beans

One thing I really love about big holiday dinners are the leftovers I get to play with for the next several days! I love that I can spend just one day with the main dish, and then use it for several different ones over the course of the next few days (or months if you freeze it!) without having to buy any more.

For Easter this year I made a nice big ham with all the sides, and after dinner was over we spent some time portioning out containers of ham to use for sandwiches and other meals like split pea soup, red beans and rice, and the ham and white bean recipe below.

I like to use this one throughout the year (using a package of diced ham from the store is just fine if you crave it post- or pre-Easter) and the family loves it — even the kid who hates beans asks for seconds!

I get six good servings from this, and you can easily adjust it if you need more.

Crockpot Ham and White Beans

1 lb dried northern beans, sorted and rinsed (do not pre-soak)
1 lb ham (ham bone, diced ham, leftover ham, etc)
2 teaspoons onion powder
1 tsp Cajun seasoning
1-2 tsp kosher salt (or to taste)
1 tsp black pepper
6 cups chicken broth

Put the rinsed beans, ham, and broth in the crockpot. Add onion powder, Cajun seasoning, salt and pepper and stir gently just to combine. Cover and cook on low for 8 hours, until beans are tender. Remove ham bone and pull off meat, put meat back in the crockpot and discard ham bone.

For a thicker soup, remove 1-2 cups of beans and stock and combine in a blender. Add back to the crockpot and stir. Garnish with grated Parmesan cheese.

Mar142012

Easy Fried Rice

Easy Fried Rice

I’m having one of those weeks where I just can’t seem to find the motivation to do anything. Stuff is either too boring or too much work. Too time-consuming or not challenging enough. I’m not the only one who goes through this, right?

When I have days like this I tend to rely on one thing I’ve always got in the fridge: leftovers.

Easy Fried Rice

For this week’s apathy meal I relied on leftover rice. I always, always make too much rice. I don’t do it on purpose and I know how to measure, but I’m always staring at half a pot of rice after dinner’s over, wondering what to do with it.

But this week the planets had aligned. I had eggrolls on the menu for the next night, and fried rice tends to work better with rice that isn’t fresh off the stove, so into the fridge it went.

Easy Fried Rice

Know what’s better than utilizing leftover rice? The leftover fried rice made from the leftover rice. Delicious.

Easy Fried Rice
from Life as Lofthouse

3 cups cooked white rice
3 Tbs sesame oil
1 cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas and carrots, onion, and garlic. Stir fry until tender.

Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.