Show food Leftovers: They’re Learn the art of recycling and leftovers can he great Here are some fresh ideas from two new books Recycling food is smart — and in tune with the way we want to eat today Leftovers are FdSt The meat or fish is precooked (getting the biggest job out of the way) so it’s often a simple matter of adding vegetables ba-a-a-c- grains or pasta k! Leftover cooking generally means you cat smaller amounts of protein and more vegetables and carbohydrates than meal in a standard Healthful NO MATTER WHO YOU ARE — a family with four kids or a single person — chances are you have leftovers lurking in your refrigerator that will end up in either a cold sandwich or the garbage pail ‘They kind of become the bane of our existence after awhile” says Kathy Gunst author of Leftovers (HarperCollins $25) due out in January “But you need to close the refrigerator door and reopen it with a new mind” Economical Getting three different meals out of one roast a is great way to cut costs in these tough financial times “I’m not a budget cook” Gunst says “But I discovered I was saving a lot of money by reusing what I had and adding to it” She uses spices nuts and condiments to punch up the flavor So Sunday’s roast chicken reappears as Monday’s burritos with a chile-cheesauce or Tuesday’s curry with eggplant and raisins Paul S turkey executive chef of the Phoenix restaurant in Cincinnati suggests combining a variety of leftovers into a pot-pi- e: Dice the individual ingredients as close to the same size as possible For the sauce use leftover pan juices or canned broth and thicken it with a little flour or cornstarch Buy two premade pie shells Put all the leftovers into one and add the sauce Press the other pie shell on top brush it with butter then bake Three potpie recipes are included in chef Rick Rodgers’ new book The Turkey Cookbook (HarperPcrennial $1095) due early se next year plus a chapter on what to do with leftovers “There are two cuisines that lend themselves particularly well to turkey leftovers: Mexican and Chinese Think how easy it would be to make turkey tacos and turkey enchiladas For Chinese food I stir-fr- y vegetables with soy sauce and ginger and add strips of turkey toward the end” Other tips: - Carve roasts from both ends saving the juicier middle for leftovers (End pieces might dry out when they’re reheated) Mentally adjust cooking times and temperatures Remember You are reheating food not cooking it Add meat fish and poultry toward the end of cooking to keep it from getting tough stringy or dry For instance stir-fr- y vegetables and sauce first then add sliced pork to your wok dinner By Leslie Ansley QmckTT urkeCurrylwithTFruitT&lNutsl Here’s a recipe from " The Turkey Cookbook ” that features — you guessed it — turkey 3 Tbs unsalted butter medium onion chopped cored and chopped 1 tart green apple (like a Granny Smith) 2 garlic cloves minced 2 Tbs curry powder (preferably the imported Madras kind) 1 2 Tts t four VA cups turkey stock or canned chicken broth chunks (about 3 cups) pound cooked turkey cut into 'A cup plain yogurt medium banana cup slivered blanched almonds toasted 1 “Holiday Entertaining” All Feast your eyes on our tempting holiday spread We're serving festive foods spectacular spirits and much more These recipes will make your mouth water and your guests rave This year tell Aunt Irma not to bring her famous fruitcake this week 7am mmm AMERICA ’A Melt the butter and add the onion apple and garlic Cook stirring often until softened about 3 minutes Sprinkle with the curry powder and stir for 15 seconds Add the flour and cook stirring for 1 minute Stir in the broth and bring to a simmer reduce heat to low and cook for 5 minutes Stir in the turkey and cook until heated through about 2 minutes do not overcook Stir in the yogurt and banana and cook about 30 seconds Do not let the curry boil Sprinkle with almonds and serve immediately over rice preferably basmati (an aromatic Indian variety) Serves 4 2 USA WEEKEND November 23-2- 5 1990 |