Joe scored a couple Shady Brook Low-Sodium Turkey Breasts, all nice and fresh… ready to cook or freeze. I popped one into the oven, two nights ago, surrounded by seasoned white and sweet potatoes, carrots, apples and sweet onions, all sprayed with EVOO. First-night fare was scrumptious. Into the fridge went leftovers. Enter "Chopped." You know the concept. Nothing new, really; my family members have always cooked with whatever they had available. A ten-second stare into the fridge and out would come ingredients to whip up something special. So, what to do with those leftover veggies? Soup? No, not again, 'cause we're still working on the vats of chicken soup I recently made and froze. Just heated up? Nah; they never taste the same as freshly roasted. How 'bout a casserole?
Into the Cuisinart went the already-seasoned veggies to be emulsified and thinned with fat-free milk. I chopped the turkey into bite-sized pieces, while cooking up some small shell pasta. All was layered into old Glidden low bowls and topped with a slice of Swiss and some parsley, to be nuked (no need to bake this one) for a quick dinner with a side salad.
Meanwhile, I had all the leftover summer potato rolls and such cubed and slowly drying in a 200-degree oven. Ahhh, the cucina smells super. And to imagine Thanksgiving stuffing made with that delicious bread. You can take the turkey; I'll take the trimmings.
This one's for Gav, who loves the competition of "Chopped!" Who knew? He has strong opinions of what might or might not work, as well as a few creative ideas of his own. A budding chef? One never knows.
Buon Appetito!
