Showing posts with label leftovers. quick and easy suppers. Show all posts
Showing posts with label leftovers. quick and easy suppers. Show all posts
I wanted to share a really delicious recipe for using up leftovers with you today. Beef Pinwheels with Gravy. Its a really simple dish to make and a real family pleaser.
Let it be noted you can make this same recipe with any kind of leftover meat or poultry and gravy. I have even made it with cooked fish with a white sauce as a gravy.
My mother always told me I was the Queen of Leftovers. I guess I have always been able to turn what is leftover from a dinner, no matter the dinner, into another delicious meal.
Its just what I do. I have always hated waste and try to use up everything that I can. It really irks me if I have to throw any kind of food away! Especially when there are people in the world that go hungry every day on a regular basis.
This is a really simple way to make a little bit of protein go further. Although today I made the recipe specifically to feed just two or three people, I have also given quantities so that you can make the same dish for 4 to 6 people (depending on appetites.)
You can also use this recipe if you don't have any leftovers by browning ground beef, turkey, lamb, chicken or pork in the same quantities and utilizing the gravy recipe I shared yesterday.
If you are a vegetarian, you can substitute your favorite vegetarian meat substitute for the meat shown here. Soy mince, etc. all work fine and as I said if you are a pescatarian, you can use cooked fish.
Tuna and salmon are especially good. In that case I would also add a bit of minced bell pepper to the fish. Use a cream sauce, or basic béchamel in that case.
You can even use leftover cooked vegetables. That is how very versatile this recipe truly is.
WHAT YOU NEED TO MAKE BEEF PINWHEELS WITH GRAVY
Its a great way to use up any leftovers you might have from your roast dinner. Cooked meat/poultry and gravy.
For the filling:
- finely chopped cooked meat
- grated onion
- salt & pepper
- parsley flakes
- gravy
- Worcestershire sauce
For the crust:
- all purpose plain flour
- baking powder
- salt
- butter
- milk
So you can see there is nothing extraordinary used here! This is the type of recipe that kept homemakers going, staying within budgets and feeding their families economically for years! Yes, simple old fashioned tastiness!
HOW TO MAKE BEEF PINWHEELS WITH GRAVY
These are so simple to make, even a child could create them. It is composed of a simple biscuit dough, spread with a meat filling, rolled up, sliced, baked and then served hot with gravy!
To make the biscuit dough, simply sift the dry ingredients into a bowl, then drop in the butter. Cut the butter in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
Stir in the milk using a fork until you have a soft dough, then turn the dough onto a lightly floured surface and knead gently a few times before patting out to a rectangle.
Don't pat it out too thinly or you risk tearing your dough when you go to roll it.
Making the filling is also very easy to do. Just mince your beef/protein into tiny pieces and then mix them together with the grated onion, a small quantity of gravy to bind, some seasoning and Worcestershire sauce.
You could add cheese if you wanted to, or even chopped olives, peppers, etc. Its all about what you and your family enjoy eating!
You want your filling to be moist but you don't want it to be soggy, so do use caution when adding anything liquid to the mix. You also don't want your meat shredded, so do chop as much as you can.
Spread the filling out on the patted out dough to cover it from end to end and edge to edge. You then need to roll it up as tightly as you can, just like you are making a jelly roll, pinching the edges closed.
You will need a sharp knife to cut the roll into slices crosswise. You can also use dental floss if you have it. It gives you a nice clean edge.
Once you have it all sliced you need to pop the slices, cut side down into a buttered baking dish. I apologize for using an old tinfoil plate.
When I was in the UK, I had tons of resources when it came to using dishes for baking and for presentation for that matter, and a lovely sunny window right next to my dining room table for taking photographs.
I don't have all of those resources here in Canada. I am slowly building things up again. I try hard not to think about what I had to leave behind.
There is nothing to be gained from that. Instead I am moving forward with gratitude for just what I do have and using what I do have.
Unfortunately that means that occasionally you will see me using a tin pie plate leftover from a frozen pie, or the same dishes over and over again. I know that those of you who have taken this difficult journey with me will forgive me of that.
I am grateful for each and every one of you and all the support and help you gave me. Its hard to believe that a year has passed since I had to make that very difficult decision and journey now.
I could have never predicted just how well I would be doing just a year on from that sad, sad time! I am blessed!
Anyways, back to the Pinwheels. I do hope you will be inspired to want to try them, whether you make the smaller version, or the larger version.
Whether you use beef, or chicken or pork, lamb or fish, or even vegetables.
I do so hope that you enjoy the end results as much as we always have. Its a tried and true family favorite and a great way to use things up and stretch the budget without anyone feeling hard done by or deprived!
Beef Pinwheels with Gravy
Yield: 2 - 3
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These tasty beef filled swirls are an excellent way to use some of the leftovers from your Sunday dinner. Don't have beef? Why not try it with chicken or turkey? Lamb and pork would also work well. They are quite simply delicious. See recipe notes to double quantities to feed more.
Ingredients
- 1 cup (250g) finely chopped cooked beef
- 1/4 cup (60g) leftover gravy
- 1 tsp dried parsley
- 1 TBS finely grated onion
- black pepper to taste
- splash of Worcestershire sauce
- 1 cup (140g) all purpose plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS cold butter
- 1/3 cup (80ml) milk
- Extra gravy, heated
- your favorite vegetables to serve on the side
Instructions
- Preheat the oven to 450*F/ 230*C/ gas mark 7. Have ready a small pie dish that is well buttered.
- To make the filling, mash all of the ingredients together in a small bowl. If you think it is a bit dry, you can add a bit more gravy or some mayonnaise. Its your choice. You want a moist filling, but not soggy.
- To make the crust sift the flour, baking powder and salt into a bowl. Drop in the butter. Cut the butter into the flour using a pastry blended or two round bladed knifes until the mixture resembles coarse bread crumbs.
- Stir in the milk, using a fork to make a soft dough. Tip out onto a floured board and knead gently a few times to bring it all together and then lightly pat out to a rectangle that is roughly 4 by six inches in size. (Don't make it too thin of the filling will break through)
- Spread the meat filling evenly over top of the dough. Roll the dough up tightly as for cinnamon rolls from the long edge. Cut the roll crosswise into 6 1-inch thick slices. Place the slices cut side down into the prepared pie tin.
- Bake in the preheated oven for about 15 minutes until risen and golden brown and the meat filling has heated through.
- Serve hot with extra gravy for spooning over top and your favorite vegetable on the side.
Notes:
To double up and feed six.
Quantities for the dough: 2 cups flour, 4 tsp baking powder, 1 tsp salt, 4 TBS butter, 3/4 cup milk
Quantities for the filling: 2 cups minced beef, 1/2 cup gravy, 2 TBS grated onion, Worcestershire sauce to taste, black pepper to taste.
I don't know about you, but I am about done with all that holiday food of the past few weeks. Today I was craving something simple. I also wanted to use up a bit of stuff that I had leftover from the hols . . . but I didn't want it to be holiday food, if you know what I mean.
I had some chorizo that was left from all the finger food snacking/tapas occasions . . . and some cheddar cheese that needed using up and so I decided to torture the Toddster with some pasta . . . because as all my readers have surmised. He only thinks he doesn't like pasta. He usually eats it up whenever it is served and seems to enjoy it. Methinks he doth protest too much. 'Nuff said.
Anyways. I browned the chorizo in a large skillet and added onions and garlic, until everything was nicely softened and fragrant. I then added some stock, tomatoes and pasta. I am rather lazy (as you also know) and so I just added the pasta raw. It cooked in the tomatoes and stalk, absorbing some of it and thickening it all up a bit.
I then added some richness using double cream and a bit of cheese, stirred into the mixture, just to melt it. I tasted the sauce and I could have eaten it right then and there! But I wanted to make it extra irristable and so I topped it with some sliced spring onions, which also needed using and which added a bit of colour and crunch . . . and more cheese.
I then popped it under the grill until that cheese on top started to bubble, melt and brown and then I scattered on some parsley for colour and served it up nice and hot with some crusty bread and a salad on the side.
Oh boy, was this ever good . . . and definitely not holiday food. This be comfort food. January comfort food. Dig in!
*Spicy Sausage Pasta*
Serves 4 to 6, depending on appetites
Serves 4 to 6, depending on appetites
1/2 to 1 tsp easy chilies (depending on
how hot and spicy you want it to be)
450ml of hot vegetable stock (2 cups)how hot and spicy you want it to be)
chopped flat leaf parsley
Preheat the grill to high. Scatter the remainder of the cheese and the spring onions on top. Place under the grill until the cheese is melted and bubbling and golden in places. Remove from the heat, scatter with the chopped parsley and serve immediately. Delicious!
What would you say if I told you that you could have a deliciously scrummy baked dessert, on the table and ready to serve to your family in about 15 minutes time?
Tis no lie. It's true. Completely and utterly true.
A delicious baked pudding, chock full of lovely berries and yummy white chocolate.
Rich and indulgent and quick, quick, quick!
Seriously! I know!!!! It does look like the type of dessert that might have you slaving over a hot stove for ages . . . but . . . only you need to know that you didn't do just that.
Let your family think you suffered to bring them this. Let them sprinkle you with accolades and praise! Sit back and take all the honour while they devour this tasty pudding, mmm-ing and ahhh-ing the whole time.
They don't need to know how easy it was. That can be our . . . little . . . secret!
Adapted from a BBC Good Food recipe. Delicious, easy and quick! The proof of this pudding, truly is in the eating . . .
*Berry and White Chocolate Pudding*
Serves 4
Printable Recipe
With a few ingredients, a microwave oven and 12 minutes in cook time, you can have a deliciously scrummy pudding on the table and wowing your guests!
4 ounces of butter, softened (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
100g self raising flour (2/3 cup)
2 large free range eggs
3 TBS milk
3 ounces white chocolate cut into small chunks (about 1 cup)
300g pack of frozen mixed berries (about 3 cups)
To serve:
Icing sugar
double cream
Butter a one litre round gratin dish. Place the butter, sugar, flour, eggs and milk into a bowl and beat together for about 3 minutes, until light and fluffy. Fold in the chocolate bits and most of the frozen fruit, reserving some of the fruit for the end. Spread the batter into the prepared baking dish, leveling it out. Cook on high in the microwave for 10 to 12 minutes, or until completely set and dry on the top. Allow to stand for five minutes before serving.
To serve, dust the top with some icing sugar and garnish with the reserved berries. Spoon out into dessert bowls and pass the cream!
You can pick up some tasty little goodies in the grocery store, and I'm not just talking about food. For years now I have been collecting little recipe cards, pamphlets and booklets that I thought had tasty recipes in or on them.
I have quite a collection as you can imagine. The recipes are normally quite, quite tasty. My favourites have always been the Waitrose Cards, but I have found little gems in most of the shops.
I even have some very old Robin Hood baking pamplets that I had collected when I was a girl. They're just lovely. This recipe here today came from a magazine clipping advertising chicken tenders.
I have adapted it somewhat and it is a recipe we both really enjoy. It gives us a tasty dinner on the day and then leftovers to stick in the freezer for another time. It has just enough spice to suit our tastes, with middle eastern flavours. The frozen peas are my addition . . . because they add colour and texture and we like them.
Quick, easy and a great way to stretch a pound of chicken, this recipe pleases on many levels. I forgot to sprinkle the chopped nuts on top today . . . so you'll just have to imagine how pretty it is with them added!
*Golden Rice and Chicken Pilaf*
Serves 4Printable Recipe
This is a quickie dish that I adapted some years ago from one of those booklets you pick up in the grocery store. It's delicious and always more than welcome.
2 tsp oil
1 pound fresh chicken tenders (or the equivalent of boneless, skinless chicken breast,
cut into strips, crossways)
1 medium onion, peeled and chopped
210g of uncooked regular long grain rice (1 cup)
1 medium carrot, peeled and grated
1 fat clove of garlic, peeled and minced
a handful of sultana raisins
a handful of chopped dried apricots
1 heaped tsp of curry powder (I use a medium strength)
1 tsp ground coriander
1/4 tsp salt
500ml of chicken broth
white pepper to taste
a handful of frozen petit pois
to garnish:
chopped toasted almonds or pistachio nuts
Heat the oil in a large nonstick skillet over medium heat until hot. Add the chicken and onion. Cook, stirring occasionally, until the chicken is browned and the onion is softened. Stir in the rice, spices and the carrot and garlic. Cook for a few minutes until very fragrant. Stir in the fruit and broth, mixing all together well. Bring to the boil, then cover and reduce the heat to low. Cook, covered for about 15 minutes, until the chicken is cooked through, the rice is tender and all the liquid has been absorbed. Take off the heat, stir in the petit pois and set aside, covered, for about 5 minutes. Fluffy up the rice and serve immediately, garnished with some toasted nuts if desired.
Over in The Cottage today, Aunt Fern's Coconut Cookies.
I had quite the day yesterday. I was in hospital having a cortizone injection into my right knee . . . I know . . .Yikes!! The things we have to do . . . not something I ever really wanted, but something I needed and I am really hopeful that it will make a difference to my mobility. It's no fun being called hop-along!
Anyways, that meant that today I was having to take it a bit easy and not use my leg an awful lot. Heck, I am not even allowed to take a bath or shower for 48 hours, nor do they want me to drive. Who'd a thunk it would be so involved!
Anyways, this tasty recipe is my way of taking things easy. It's one of those just throw what you like into the pan recipes. Whatever vegetables you have in the fridge that you are craving or wanting to use up. Today I used cabbage, carrots, swede, cauliflower, onions and peppers. Other days it might be something else. It all depends on what I have and how I feel.
You can use any meat that you like as well. I used chicken today, but you can use pork or beef or lamb if you want, although in all honesty I've never had it with lamb actually. You can even throw in some cooked shrimp if you wanted to. It uses a large package of cooked rice, so that makes it even easier. Or you could use leftover rice if you have any.
Just a few spices and condiments, some frozen peas, and a quick stir around the pan and presto chango! You got a delicious meal that everyone likes!
Well everyone in my house at any rate!
*Chinese Hash*
Serves 4
Printable Recipe
This is one of those meals that uses up whatever vegetables and meat you have in the fridge that need using up, and tastes great! I love little bit of this and little bit of that meals!
a bit of oil
2 cups of chopped cooked meat (chicken, pork, beef)
4 cups of chopped raw vegetables (cabbage, carrots, swede, peppers, onions, cauliflower,
broccoli, courgettes, bean sprouts, beans . . . in other words just about any vegetable you have to hand)
1 family pack of cooked rice (one that gives 4 servings)
a large handful of frozen peas, or frozen peas and corn
2 TBS dark soy sauce
1 fat clove of garlic, peeled and minced
1 tsp chinese five spice
a good dollop of hoisin sauce (according to your taste)
salt and freshly ground black pepper to taste
Heat a large skillet (with a lid) over medium high heat. Add a splash of oil and once it heats up toss in the meat and the garlic. Cook and stir until heated through. Add the chopped raw vegetables. I chop the ones that take longer to cook smaller and leave the ones which cook fairly quickly in larger chunks. Sprinkle with 1 TBS of the soy sauce.the hoisin sauce, and the chinese five spice, stirring it all through. Cover with the lid and cook over medium low heat, until the vegetables are crispy tender. Remove the lid and add the rice from the package, crumbing it in and stirring it all together. Add the peas and the remaining soy sauce. Cover and heat through. Taste and adjust seasoning with salt and pepper to taste. Serve immediately.
Note, you can add cooked shrimps if you want, and cooked scrambled egg as well. Add it at the end and just heat through as both of these would turn rubbery if you over cook them.
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