Turn Those Leftovers Into Gold

 Black Friday usally means shop til you drop. It also means dealing with yesterday's leftovers. What do you do with them or the overage from ingredients? Turn them into yummy dishes.

This had been nagging at me  all last night. I had extra Just Egg egg substitute and vegetable broth left over from yesterday's vegan French bread stuffing. It dawned one me what I can make with them  -. pompiest, that Piedmontese comfort food , breadcrumb soup.

I used these leftover ingredients with a cup and a half of breadctumbs, cooked and combined to create a soothing potage. It was a stomach calming  respite from yesterday's filling meal. It also made for a hot tasty lunch too.

Thanksgiving provides us with all sorts of leftover.  Melissa Clark wrote about using leftover  turkey in a number of ways in Wednesday's The New York Times Food section.  It's best in a soup where you can spice it and add pearled barley as Cristiana  N> de Carvalho did , using her native Brazilian mother's recipe. There are also turkey enchiladas and pot pies, the last made with left over veggies too. Keep in mind other leftovers can be totally transformed.I may turn those sweet potatoes into air fried wedges. Brussels sprouts can also be crisped up again in the air fryer. f course the best is just turkey reheated with stuffing and gravy to continue with the holiday.

Those leftovers are culinary gold. They can be turned into any savory lunch or dinner. Be creative with them to create a tasty meal.

Home Alone The Kitchen Version

Here's that age old problem that happens with every summer vacation - what do you feed the kids? Do you let them cook? Leave sandwiches? Or give them money for take out? The best solution? Teach them how to cook.

First of all ask yourself is my little one ready to cook, especially alone in the house? Most parents have no qualms about letting their twelve and thirteen year olds know how to cook. The younger set , those below the age of  eleven and ten are usually at some kind of camp, summer school or relatives house where meals are no problem. The older tweens want to be home on their own, possibly with friends or just hanging out in a quiet house. What you can do is let them make their own decisions when it comes to what they want to eat. They may just want a microwave French bread pizza for lunch or a Hot Pocket. Again you can easily store up these quick to cook meals. You can also try healthier alternatives like The Tattooed Chef. This brand makes good for cauliflower and cheese bowl along with a pesto harvest bowl. They also have smoothie bowls packed with fruits, dark chocolate and cold brew for an alternative to Dunkin Donuts or Starbucks. You can also go with Amy's Frozen dinners which are all naturally made. The company makes everything from enchiladas to pasta so there's a wide choice.

If the kids do insist on cooking for themselves. then think easy dishes. They can whip up scrambled eggs mixed with herbs and served on sourdough bread. Have them microwave bacon (which is easier and safer) to go with it.  They can go vegan by subbing in Morningstar Farms soy bacon strips for the real kind. A frittata is another easy lunch , flavorful with any kind of veggie and cheese tossed in. Make sure you have either shredded or ground cheese like Parmesan. Again this is wonderful when served with toasted Italian bread.An air fryer is simple to use and your young chef can cook up a variety of hot lunches from hot dogs to hamburgers in one. They can also air fry fried chicken too. This would be a good time to teach them how to make the batter for wings and drumsticks . Kids are just as health conscious as their elders. They can create a lovely protein packed one , filled with the veggies and even fruits that they love.Have one or two lettuces for variety  along with grape and cherry tomatoes to mix in with cauliflower and broccoli florets. Almonds and sunflower seeds will give it crunch and color. Croutons also are a fun add in. Let them get created with the dressing and whip up their own.

Home alone in the kitchen isn't such a bad thing. Teach your tweens how to cook and they'll be able to feed themselves for a whole season. It may even become a passion.

Expiration Dates Yes Or No?

Most home chefs are controlled by them while there is a small band of rebels that blatantly ignore them. What are they? Expiration dates. They control what we eat and how we eat. Now they're coming into question. Are they legit?

Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to.  Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .

What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long?  Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only  stand six months before it goes bad while beef, seafood and pork can last up to a year and a half.  Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.

Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.

The Whole Enchilada

Everyone has their own spin on enchiladas. There are opinions about what fillings to use or what sauces to make for it. Then there are the cheeses?American or authentic Mexican? What makes a good Tex-Mex one?

Sam Sifton had these questions as he wrote about and tasted variations of them for his column in today's New York Times Food section.He flew to Houston where he visited about seven eateries to try the best version for adaptation in his kitchen. South Texas has three basic varieties .Local Houston restaurants such as El Real Tex-Mex has ten while Sylvia's has nineteen.Mr. Sifton just stuck with the three: cheese enchiladas served in a red hued chili gravy or sauce, chicken enchiladas served with a tomatillo sauce and enchiladas stuffed and topped with chili con carne. All are served with cheese and that's when the debate kicks in. The chicken version is served with the Mexican queso fresco,a freshly made mild cheese that can even be created at home.The other two however is made with processed Cheddar. Many blanch at the idea of using American cheese.Home chefs can use real cheddar but there is a caveat.It congeals very quickly and can leave the dish a gunky mess. Go for the in between choice - processed cheddar. Robb Walsh,proprietor of Houston restaurant El Real recommends it because.it provides stability and when mixed with other cheeses takes on their flavors.

That's not the only problem home chefs have with making enchiladas whose name comes from the Spanish enchildar to enrobe.. Making the tortilla soft is a labor intensive job. firm, Fresh corn tortillas have to be dipped into hot oil to make them soft and pliable. Only one or two at a time can be dipped however once home chefs get the hang of them , then it becomes a snap. Use tongs to make the process easier as well as safer.Chef Walsh offers this advice ."dip the tortillas,then roll them around, what ever you're cooking.The seam should be placed down on the pan or skillet.Sauce the middle so the edges get brown and crunchy. Don't smother them in sauce. They'll become gloopy. As for the sauces themselves,they 're quite simple. Mr. Sifton makes a chili gravy for the cheese enchiladas. It's a simple roux amped up with chili powder. The sauce for the chicken version is almost like a primavera sauce with fresh tomatillos cooked with onions and serrano chilis Garlic and cilantro round it out. They're pureed together for a fine blend that amps up the chicken's mild flavor.Any of the recipes can be topped with a fried egg. Rice and red beans are a must for sides.

What makes the perfect enchilada? A combination of both American and Mexican ingredients that create a wonderful, cheesy casserole , chock full of spice. It's a great marriage of flavors and cultures.