Welcome Awesome Women! This is a collaborative cookbook created for AWU! To contribute you need to have a Google Account. Then follow the instructions in the first entry! Also join the conversation about how to best use your leftovers by leaving a comment.
It was recently Canadian Thanksgiving. I decided to have chicken instead of Turkey. Here are my recipes!
Maple Sage Chicken Drumsticks
1-2 Tbsp Sage
1 splash Soya Sauce
1 tsp Salt
1 cup boiling water (approximately)
1 packet ground chili seeds
3 cloves garlic, minced
1 tsp Cooking Oil
1 kg. Chicken Drumsticks
1/4 cup Maple Syrup
In a large bowl with cover, mix the first 7 ingredients.
Add chicken drumsticks and marinade overnight in refrigerator.
Add drumsticks and half the marinade (use the rest to flavour the stuffing) to a skillet. Cook on medium heat. Rotate frequently and brush maple syrup on the drumsticks. Add water as necessary to keep meat moist.
When meat is no longer pink in the middle, remove most of meat juices to use for gravy. Allow remaining meat juices to evaporate and cook meat on low to medium heat until the outside is browned.
Mashed Potatoes with Mushroom Gravy
5-6 medium potatoes, diced
2 cloves garlic, minced
1 1/2 cups water
1/4 tsp salt
1/4 cup milk
1 tsp cooking oil
sage to taste
salt to taste
1 packet Mushroom Gravy Mix
meat drippings from chicken
potato water (from boiled potatoes)
1/4 cup milk
Place water in a pot. Add garlic, salt, and potatoes and bring to a boil.
Let simmer over low heat until potatoes are soft. Remove potato water for use in gravy.
Mash potatoes and mix in milk, oil, salt, and sage. Set aside in a bowl.
In the pot mix together gravy ingredients and cook over low heat until thick. Make sure to stir often. Serve in gravy boat, with potatoes.
Rice and Bread Stuffing
Leftover Chicken Marninade
1/4 cup rice
Sage, to taste
Salt, to taste
4 slices whole wheat bread, cubed
Cinnamon, to taste
1/4 tsp sugar
Add chicken marinade, water, and rice to a pot. Cook on medium heat until rice is done.
Add bread and spices and mix. Add more water if necessary.
When you have scraps in the fridge one of the best ways to use 'em is to create a light, healthy, quick-to-fix cous-cous platter.
You can buy cous-cous bulk in many supermarkets and health food stores. Nothing could be easier to cook:
1 part cous-cous
2 parts water with 1/2 tsp salt, or soup stock (I love Rapunzel brand vegan vegetable bullion!) (1 c. cous-cous + 2 c. water will serve 3-5 people depending on whether this is a side dish or full meal)
Boil the water or stock, add the cous-cous, immediately turn off the heat. Let it sit for 5 minutes & fluff it up with a fork. DONE.
While the cous-cous is sitting there for those 5 minutes ... make this
Quick-n-dirty Tunisian cous-cous sauce:
1/2 cup canned tomato or 1/2 small can tomato paste (2 T?) diluted to 1/2 cup
1/2 tsp cinnamon
1 tsp ground clove
pinch of paprika
dash of cayenne pepper
a tiny dash of cider vinegar
a pinch of brown sugar
Put the ingredients into a pan and heat briefly until hot, DONE!
Fix up bowls or plates with whatever you have:
lettuce bed is nice with scoop of cous-cous in the middle
diced veggies from fridge
sliced avocado whatever!
Toast hamburger buns. If the buns won't fit in your toaster, flatten them first. (Or use a toaster oven). Fry onions in a pan with olive oil. Add garlic powder, basil and oregano to taste. Add olives and stir. Spread tomato paste on the top half of the bun. Stick gouda slices in the tomato paste. Place onion mixture on the bottom half of the bun. cover with leafs of lettuce. Close bun. Enjoy!