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.

A Nice Bowl of Soup

It's getting to be the time of year where a hot bowl or mug of soup is appreciated. Luckily there's so many different kinds fo soup to make and each one can be filling.Another good point about soup is that it can be frozen for future use.

What's the most popular soup? That's undoubtedly debatable. Persinal favorites of mine are minestrone and pompesit. the family's breadcrumb soup from Piedmont in Northwestern italy. I also love Manhattan clam chowder as well and consider it a treat when I do get it.

What do you readers like? What kind of soup or bisque floats your spoon? This is going to be an open column with anyone writing in.