Learn how to make a turkey pot pie with your thanksgiving leftovers in only 5 short steps. Mary Willson
This is a weekly cooking column by Fort Collins chef Linda Hoffman.
Sugary cereals have been a pantry staple for years, providing a quick and easy breakfast.
Grocery stores devote entire aisles to their display, and the packaging especially appeals to children. The problem is that sweet cereals quickly raise blood sugar levels, providing an energy boost that is shortly followed by a “crash.”
Rising insulin levels are needed to normalize the high sugar levels, leaving us irritable, tired and hungry — a condition often called “hangry.” I find that a breakfast that features vegetables stays with me longer and results in fewer cravings for starches and sweets.
We need to eat 3 cups of vegetables every day, and starting the day with vegetables ensures we’ll get them.
Getting ourselves ready for work and the children out the door takes a lot of time, and I sympathize. One way to ease the pain is to incorporate leftovers, and cooking dinners with leftovers in mind.
I cook for one now, but I still cook enough to have leftovers that can form the base for other meals. If I roast vegetables, I roast a bunch of them. If I steam asparagus or broccoli, I steam double or triple the amount I need for dinner. These leftovers can be used for breakfast, too. They’re easily added to a skillet to warm up in the morning while I beat some eggs to pour over the top, maybe add some grated cheese for flavor that ties it all together. Leftover meat from the night before is also a handy addition.
Veggie Scramble for 2
3 cups leftover vegetables such as cauliflower, broccoli, asparagus
1 cup diced leftover roast or other meat
3-4 eggs, beaten
½ cup grated cheese
1 tablespoon olive oil, coconut oil or butter
Heat the oil in a large skillet and add the leftover vegetables and meat when the oil is hot. Stir quickly, and then add the beaten eggs. Cook until set, and top with cheese. Serve at once.
It doesn’t take much more time to start with fresh vegetables such as spinach or chopped kale. Wilt in the hot oil with a pinch of salt, add diced leftover sweet potatoes and sliced green onion. Proceed as above.
Break an Egg in it
1 tablespoon butter or oil
¼ cup thinly sliced red onion
½ cup diced bell pepper
2 cups diced leftover sweet potatoes
2 cups canned black beans
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and pepper to taste
Grated cheese, optional
Heat the oil in a large skillet. Add the onion and bell pepper with a pinch of sea salt and freshly ground black pepper. Cook, stirring until softened, 1-2 minutes. Stir in the sweet potatoes and beans with the cumin and paprika.
Create small depressions in the mixture in the skillet and break an egg into each one. Sprinkle with a little salt and pepper, cover with a lid and cook on medium-low heat until the eggs are done to your liking. Top with the cheese, if using, and serve immediately.
Fort Collins chef Linda Hoffman teaches cooking classes emphasizing dinners in 30 minutes or less. Visit comebacktothetable.com.
Want more ideas? Check out these other columns by Linda Hoffman:
What to bring to Thanksgiving dinner: Chef Linda Hoffman is serving this savory sweet potato casserole
Thanksgiving prep: Should you brine your Thanksgiving turkey? Chef Linda Hoffman weighs in
Eat more ginger:Try fresh ginger in arroz caldo, cold sesame noodles
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