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Repurposing a dish

post #1 of 22
Thread Starter 
My hubby was king enough to make dinner last night since I've been working late on nights. But inexperienced as he is he made way too much and I need ideas on what to do with the rest of this creatively.

He made a pan of roasted hodgepodge - potatoes, tomatoes, grey squash, onions, garlic, kielbasa. Seasoned with olive oil, salt pepper and oregano. Now what?

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post #2 of 22

OMG... that is not "inexperienced", that is BRILLIANT.  Now you have the makings of:

 

Hash, with a perfectly poached egg.

Fritatta.

Pasta - ollive oil with the roasted veg (pick out the kielbasa)

Pasta - tomate sauce with the roasted veg (pick out the kielbasa)

Lasagna - (pick out the kielbasa)

Submarine sandwich - bind it all together with melted provolone

Mexican Torta - bind it together with Oaxacan cheese

Enchiladas - especially with a chile verde sauce

Burritos

Soup

post #3 of 22

maybe make into soup with a little chicken stock and lentils?

post #4 of 22
Thread Starter 

Yes maybe I'll make a hash, bowl, add some sauteed spinach and a poached egg.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 22
Thread Starter 

Made a hash, sauteed some mushrooms in butter and then topped it with fried eggs.  It was awesome.  I still have some left though.

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post #6 of 22

I vote for soup! That's my go-to solution. How about the basis for a stuffing for chicken breasts, fish or whatever?

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post #7 of 22
Quote:
Originally Posted by Mezzaluna View Post

... How about the basis for a stuffing for chicken breasts, fish or whatever?

 

 

or a whole chicken?  maybe add some bread crumbs, stock to moisten... maybe even add some other veg you have on hand to the stuffing mixture?

post #8 of 22
Thread Starter 
How would you make it into a soup?

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post #9 of 22

Yes, I'd make a stuffing as you describe. Bread crumbs might suffice if the amount is small. (In my home, leftover matzo would work if Passover had just ended!) 

 

For the soup, I'm not sure in what form the onions are, but I'll guess they're in wedges or chunks. You could chop them into spoon-friendly dice as well as the kielbasa and any tomato pieces. Brown further if necessary for more flavor. Some potato pieces could also be diced and some pureed in the broth (chicken, vegetable, etc.- as you wish) as well as the squash. You can sautee some fresh leeks, onion and garlic too. Freshen up the herbs you already have in the dish. Add small pasta (pastina, digitalini, etc.) and soup's on!

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post #10 of 22
Thread Starter 
Ah ok makes sense. I'll try that!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 22

Make it into a savory bread pudding.

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post #12 of 22
Quote:
Originally Posted by cheflayne View Post
 

Make it into a savory bread pudding.

Ooh that sounds really good. My wife makes a mushroom bread pudding sometimes and that tastes amazing. 

post #13 of 22
Quote:
Originally Posted by French Fries View Post
 

Ooh that sounds really good. My wife makes a mushroom bread pudding sometimes and that tastes amazing. 


Good call by your wife, mushrooms make for an awesome bread pudding. Does she make a sauce to go with it or just unadulterated?

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post #14 of 22
Uh, what type of sauce? DH dislikes bread pudding, but me, I think I could make a small casserole with ........ What?
post #15 of 22
Quote:
Originally Posted by cheflayne View Post
 


Good call by your wife, mushrooms make for an awesome bread pudding. Does she make a sauce to go with it or just unadulterated?

Unadulterated, no sauce. Any idea of a kind of sauce to suggest? Never really thought about a sauce. She usually makes this when I grill nice big steaks like rib-eyes or porterhouses. She uses all sorts of fresh & rehydrated mushrooms, including a fair amount of morels (my mum forages mushrooms in France and I bring back the dried mushrooms here). Good stuff. 

 

Would love to hear your sauce idea. 

post #16 of 22
Quote:
Originally Posted by kaneohegirlinaz View Post

Uh, what type of sauce? DH dislikes bread pudding, but me, I think I could make a small casserole with ........ What?

 

With mushroom bread pudding, I like to go with a charred tomato marjoram sauce.


Edited by cheflayne - 4/8/14 at 12:46pm
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post #17 of 22

Very interesting, I've never heard of that, which makes me really want to give it a try! Thanks for the idea. 

post #18 of 22

Quote:

Originally Posted by French Fries View Post
 

She usually makes this when I grill nice big steaks like rib-eyes or porterhouses. She uses all sorts of fresh & rehydrated mushrooms, including a fair amount of morels (my mum forages mushrooms in France and I bring back the dried mushrooms here). Good stuff. 

 

Would love to hear your sauce idea. 

 

When I have done morel bread pudding, I have gone with a roasted pumpkin sauce. Should work in conjunction with the steaks as well, not as a sauce for just as in not conflicting with.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #19 of 22
@French Fries. Could you share your wife's recipe?
I have some dried shiitakes I the pantry I think would be Ono~licious !!
post #20 of 22
Braddah @cheflayne what would think of a fire roasted red pepper sauce, a bit on the spicy side?
post #21 of 22
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Make it into a savory bread pudding.

 

How would you make the bread pudding?  And where would the potatoes go? Sometimes I have a hard time imagining 2 startches together in one dish.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 22
Quote:
Originally Posted by Koukouvagia View Post
 

Yes maybe I'll make a hash, bowl, add some sauteed spinach and a poached egg.

You might need a lighter. 

 

Uhm, never mind. 

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