Re-inventing leftovers...
...and a one-pot pasta with ham and peas (and bonus pimento cheese biscuits!)
When I was growing up, every Sunday after church we would come home for lunch and pull out all of the leftovers from the week. Smorgasbord Sunday.
It was the most wonderful mis-match of food where I could build a plate of all of my favorites. A piece of pizza with a slice of meatloaf? Sure, why not?! Can’t find the mashed potatoes? Look in that margarine container over there!
Then we would all take our microwaved plates over to the kitchen table and spread out the Sunday paper. Funnies and toy ads for me please! Ah, those were the days…
The dividing up of the Sunday paper and the odd assortment of food containers may be a thing of the past, but I still love a good spread of leftovers out on the counter for me to pick and choose from, and we typically have a leftovers night or weekend lunch built into our weekly plan.
But as much as we are okay with straight leftovers, I know there are those out there who don’t love them, and having a couple of ideas for how to re-invent things is always handy. Some of my favorites include:
Freezing leftover beef roast and gravy to add to my Veggie Beef Soup. There is actually a ziploc bag in my freezer at this very moment that says “beef roast for soup”.
Using leftover roasted potatoes and veggies at the end of the week for a frittata. Just scramble a few eggs and add whatever bits of cheese you have around.
Saving leftover pork roast or chicken for a fried rice. This is also a great way to use up any vegetables that might be on their last leg in your fridge. You know, that pepper you were going to cut up to eat with hummus instead of the pita chips, but it turns out the pepper stayed in the crisper drawer all week and isn’t necessarily crispy anymore.
Also on my favorite leftovers re-mix list are the recipes for today. A pasta dish cooked in one pan utilizing that leftover ham we all stashed in our freezers after the holidays and a pimento cheese biscuit to use up the rest of the dip you bought when you went to the store hungry.
The One Pot Pasta with Ham and Peas requires very little chopping or prep. And you cook the pasta in the broth and cream used to make the sauce, so it’s as close to a 30 minute meal as I can get it. The garlic cream sauce isn’t overly heavy and the little shell shaped pastas capture peas and bits of ham in every bite. You make the toasted panko topping separately and keep it on the side mainly because I don’t like it when my crispy topping doesn’t stay crispy, but it adds the perfect crunchy complement to the creamy pasta. (If you don’t have leftover ham, take a short cut and buy diced ham at the store!)
The Pimento Cheese Biscuits were born one day when my former food shop had a large container of homemade pimento cheese leftover from an event, and I just couldn’t let it go to waste. They are easy to make - no rolling and cutting, these are drop biscuits, baby! And they bake up so soft and fluffy and cheesy. Use one to make a breakfast sandwich with a little bacon and egg. You won’t be sorry.
Now on to the good stuff - meal plans and recipes below!
MONDAY - Teriyaki Pork Stir Fry and Rice
Dad found a couple of teriyaki marinated pork tenderloins on sale at the grocery store and got me one too! I’ll slice it up and do a quick stir fry with some frozen veggies and serve it over jasmine rice.
TUESDAY - One Pot Pasta with Ham and Peas
I, too, had some ham in the freezer from Thanksgiving and needed a new picture for this week’s recipe. So it’s what’s for dinner! See recipe below.
WEDNESDAY - BBQ Baked Chicken Thighs and Mac ‘n Cheese
Just going to toss a pack of chicken thighs in bbq sauce and bake them for a super easy main dish. Mac ‘n cheese because we love that as a bbq pairing. Baked potatoes would be a close second choice.
THURSDAY - Baked Salmon and Rice Bowls
I’ve been wanting to try a new recipe I found that uses brown sugar and dijon mustard as a glaze for baked salmon filets. I think some veggies can roast on the sheet pan right alongside. The Kiddo won’t eat it, but we should have plenty of leftovers from earlier in the week. He’s on his own.
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-laws!)
Something easy like grilled burgers was suggested, but if the weather takes a turn, maybe a pot of chili and grilled cheese.
SUNDAY - Dinner at Dad’s
My Aunt sent dad a German themed food box for Christmas, so he’s planning on using a couple of the items and doing a pork schnitzel. We’re pretty excited.
LUNCHES for this week - Roasted Cabbage, Sweet Potato, and Farro Bowls
I’m still really into “bowls” right now, and winter weather is making me want a warm and cozy lunch. I’ll roast chopped cabbage and sweet potatoes (and probably a sliced onion) all together on a sheet pan then pile them atop a bed of farro with a tahini dressing drizzled over the top. It’s so good! I’m working on actually writing down the specifics so I can get a receipe to you.
EXTRAS for this week
I made these crackers out of my sourdough discard and I’ll definitely be making more! I added parmesan cheese to mine, and they were wonderful to have for snacking this week. I’m also making my to-do lists of recipes I need to finalize and photograph for the coming months.
One Pot Pasta with Ham and Peas
Makes about 6-8 servings
· 2 tablespoons Butter
· 2 cloves Garlic, minced
· 4 cups Chicken Broth
· 2 cups Heavy Cream
· 1 teaspoon kosher Salt (Morton or other store brand)
· ½ teaspoon ground black Pepper
· 16 ounces shell shaped Pasta (medium size)
· 1 ½ cup freshly grated Parmesan Cheese
· 1 cup shredded Mozzarella
· 2 cups diced Ham
· 1 cup frozen Peas
· 1-2 tablespoons minced fresh Parsley
Toasted Panko
· 2 tablespoons Olive Oil
· 2 cups Panko Bread Crumbs
In a large skillet with high sides, melt the butter over medium-high heat. Stir in the garlic and cook for 30 seconds.
Stir in broth, cream, salt, pepper, and pasta and bring to a simmer. Cook, stirring often, for 12-14 minutes until pasta is al dente. Stir in both cheeses until melted. Then stir in ham, peas, and parsley.
Set aside for about 5 minutes to thicken slightly. Serve with toasted panko crunchies (below) scattered on top.
Toasted Panko – In a medium sized skillet over medium-high heat, warm olive oil until shimmering. Add in panko and stir to coat in oil. Continue to cook, stirring almost constantly, until toasted and golden brown, 4-5 minutes.
Pimento Cheese Biscuits
Makes one 9x13 pan or two 8-inch pans.
· 3 cups All-Purpose Flour
· 1 teaspoon kosher Salt (Morton or other store brand)
· 2 teaspoons granulated Sugar
· 2 teaspoons Baking Powder
· ½ teaspoon Baking Soda
· 8 tablespoons (1 stick) Butter, very cold, plus 2 tablespoons for pan(s)
· 16 ounces (2 cups) Pimento Cheese of choice
· 1 2/3 cup cold Buttermilk
Preheat oven to 425. Place a rack in upper third.
Melt the 2 tablespoons of butter for the pans. Brush either one 9x13 cake pan or two smaller 8x8 cake pans with melted butter, set aside.
In a large bowl, combine flour, salt, sugar, baking powder, and baking soda. Whisk to combine and get out any lumps. Cut the cold butter into small cubes and toss it with the flour mixture. Using a pastry cutter, cut in the butter until the mixture looks crumbly, leaving a few of the butter pieces the size of large peas. Take those larger butter pieces and squish them flat with your fingers, and then toss them back in.
In a separate smaller bowl, combine buttermilk and pimento cheese until well mixed. Pour this mixture into the flour mixture and stir gently to just combine until no more pockets of flour are visible.
Using a medium size (#24) scoop, drop dough into prepared pans. (If you don’t have a scoop, you can use 2 spoons to drop biscuits.) Fill the pan(s) completely - you want the dough balls to be touching. As the biscuits bake and rise, they will push against each other and rise higher rather than spread out.
Bake biscuits for 18-20 minutes until golden brown on the tops. If the tops look done, but the middles still look soft, move biscuits down a rack and bake for another couple of minutes.
Cool slightly before removing from pans. Serve warm.
To make and freeze – Once the dough is in the pans (but not yet baked), cover pan and store in freezer for up to 3 months. Bake from frozen, as directed above, adding a couple of minutes if needed.
NOTES – You can use homemade or store-bought pimento cheese. Either way, these biscuits bake up better if the pimento cheese is a little on the thicker side.
Also, I like to do the 2 pan method so I can have some now and some later. I’ll use a disposable foil pan for the freezer ones so I don’t have to give up one of my good pans.