Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potatoes, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

InLinkz: Inlinkz Link Party

Twisted Garlic Cheese Bread#BakingBloggers

Cheesy Twisted garlic bread is a great snack or appetizer.  I made this for our evening snack and they turned out so crisp and cheesy.   I had some leftover bread dough in the refrigerator, made these.  You can used any leftover bread dough to make these.

Kids will love them, this can be packed as tiffin for children or even as a travelling snack.  Its is easy and takes hardly any time to make.  Not much of second proofing.  These turned a little  more brown, cause I left them in the oven and went down for some urgent work and by the time I came and checked they had already turn this color so keep a watch while baking them.

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For month of October we asked to bake with garlic as an ingredient.

Ingredients

For the dough
Use any of the bread recipe on my blog
For the filling

1/4 Cup Butter  - softened
2 Big Cloves Garlic  - minced
Grated  Cheddar cheese as required 

Method
Preheat oven to 180 degrees.

To make the  pizza dough , mix all ingredients in a bowl and add water little at time , knead to a soft dough.  Keep this in a oiled bowl for a hour or so till it doubles in volume.  

After it double in volume, punch down and divide into three parts.

Roll the dough on to a board into a big circle.

In a small bowl combine softened butter and garlic. Spread butter and garlic mixture over circle.

Sprinkle cheeses over half of the dough.

Fold other half over the cheese half.

Cut into small rectangles.

Carefully twist each rectangle and place on a baking sheet spacing about an inch apart.

Bake  for 15 minutes or until a golden brown.

Labels : Garlic, Cheese, Breads, Baking Bloggers, Snack, Kids delight, Leftover series

Baking Bloggers: Vampires Beware! We're Baking with Garlic!

• Baked Garlic Sweet Potatoes by Jolene's Recipe Journal
• Crispy Garlic Baked Potato Wedges by Cook with Renu
• Garlic Breadstick Snakes by Palatable Pastime
• Garlic Cheesy Knots by Simply Inspired Meals
• Garlic Puffs by A Day in the Life on the Farm
• Garlic Twists by Sid's Sea Palm Cooking
• Lemon Garlic Milk Sauce Roast Chicken by Food Lust People Love
• Pampushky (Ukrainian Garlic Bread) by Tara's Multicultural Table
• Roasted Garlic Burgers by Our Good Life
• Twisted Garlic Cheese Bread by Sneha's Recipe

Leftover Grilled Chicken Patties

Got bored of having the same grilled chicken in lunch, dinner or in sandwiches, then this recipe is for you.  

I, usually do not have leftover grilled chicken, it's always over in two days.  But this time since we had to many outings, this was lying in my refrigerator.  

Converted the leftover into patties and they tasted very good. Make them is so easy since it's a mixture of chicken, eggs, bread crumbs,  onion, etc., with extra addition of seasoning make patties  you'll  love it! My mother used to make  these with leftover meat from the curry,  I made these to use leftover grilled chicken.

These patties can be frozen and stored in an airtight container in a single layer, fried without thawing directly whenever required. 

Ingredients
2 Cups Leftover Grilled Shredded Chicken meat
1 Cup Fresh bread crumbs
2 Eggs - lightly beaten
1 Medium Onion  - finely chopped
1 Tablespoon Coriander Leaves - finely chopped

1 Teaspoon  Black pepper powder

1/4 Teaspoon Garam Masala Powder

1 Tablespoon Lemon Juice

1 Tablespoon Rice Flour - optionalSalt  to taste

Method

In a food processor add the chicken, onions  and run  it till the chicken is finely chopped. 

In a large bowl combine the chicken mixture, bread crumbs, rice flour,  eggs, garam masala and pepper powder, salt, lemon juice and  coriander, mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. 

Mix well and form into  a nice dough.  

Form small patties, arrange them in tray. At this stage you can freeze these and then store in an airtight container to use whenever required.

Heat oil in a large skillet / pan over medium heat and fry patties in oil until golden brown.  Serve these with Sweet Chilly Sauce.  These make a great appetizer for a party too.

Labels : Chicken, Leftover series, Patties, Appetizer, Chicken Patties, Snacks, Party pleasers

You might also like to check these recipes:

Cheesy Chicken Patties

Grilled Sumac Chicken - Middle Eastern Cuisine

Chicken Schnitzel With Garlic Mayo
Chicken Fries

Chicken And Cheese Box Patties

Brown Sauce Grilled Chicken - Spain

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Chicken Steak with Mashed Potatoes & Buttered Vegetables
Chicken Pizzas - Gluten Free, Grain Free

Instant Onion Bread Uthappam

A simple instant breakfast or an quick easy dinner made with leftover bread, semolina  and buttermilk.

Ingredients 

7 Big Bread Slices - Used the sides slices of bread 

A Pinch Baking soda 

1/2 Cup Fine Semolina 

1/2 Cup All Purpose Flour 

1 Cup Water 

1 Cup Buttermilk 

Salt to taste 

1 Medium Onion - finely chopped 

5 -6  Curry Leaves - finely chopped 

1 Green Chilly- finely chopped  

2 Tablespoons Finely Chopped Coriander leaves 

Method 

Cut the the bread slices into small pieces and grind in a blender to make bread crumbs. Take this out into a big bowl, add pinch of baking soda in the bread crumb mixture and mix well. Keep aside.

In the same blender, add semolina, all-purpose flour, water, buttermilk, salt and grind to make batter to make it lump free. Keep this covered in the blender itself for 30 minutes or more.

After the soaking time blend the breadcrumbs into the semolina mixture to make a nice slightly thick batter. If necessary add more water.

Mix the onion, curry leaves, green chilly and coriander leaves with salt to taste and keep aside. 

Heat a hot griddle and drizzle little oil on it . 

Pour one or two ladles full of batter and spread the mixture gently in circular motion to make round uthappam. 

Immediately spread a little of the onion mix and press it with a spatula. Cover and cook the bread uttappam until done or golden brown at the bottom. 

Drizzle some oil on the sides and over the top of the uthappam.  

Flip the utthappam. and cook till the onion sides browns nicely. 

Serve hot with chutney, yogurt or sauce of your choice. This was our quick easy and light dinner.

Labels : Instant Mixes, Bread Uthappam, Leftover series, Bread Slices, South Indian, Onion, Curry Leaves, Green Chilly, Coriander Leaves, Kids delight, Breakfast, Healthy snacks, Savory Snacks

Indo Chinese Idli Fry - Leftover Idlis

Have leftover idli's and you are tired of having them with Sambar or chutney then try this quick Indo Chinese fusion recipe. Quick, easy and delicious. We had this for a quick Sunday brunch, can pack this as your kid's  tiffin as they are moist and not dry to eat.

Ingredients
10 Leftover Idli's - cubed.
2 Tablespoons Oil
1 Onion - finely chopped
1 Capsicum - chopped
3 Garlic cloves - finely chopped
3 Tablespoons Tomato ketchup
2 Tablespoons Soya sauce
1 Teaspoon Vinegar
1/2 Teaspoon Red chilly powder or to your taste
1/2 Teaspoon Sugar
Salt
1 Spring Onion - chopped for garnishing

Oil for deep frying
For the batter 
1 Cup All Purpose Flour
1/4 Cup Rice flour
1 Teaspoon Red Chilly powder
Salt to taste

Method

Cut the idlis into big cubes. 

In small deep frying pan heat oil.

As the oil is heating let's prepare the batter -
Take all the ingredients for the batter in a bowl , add water to make a thick coating consistency. 

Dip the idli pieces in the batter and fry on high flame till golden.

Remove on a absorbent paper to remove any excess, fry all the remaining pieces and keep aside.

In a another pan heat the 2 tablespoons oil and add the onions, garlic , fry till translucent. Then add capsicum and toss,  it should remain crunchy. Add the tomato ketchup, vinegar, soya sauce, chilly powder,  salt, 2 tablespoon water, sugar and stir well,  let it come to a boil. Now add the fried idli's toss them well till coated with the sauce on high flame. Garnish with chopped spring onions and serve hot. 

Enjoy hot idli fry.

Labels : Breakfast, South Indian, Leftover series, Idli, Indo Chinese, Kids delight, Brunch,Vegan 

Ripe Mango Rice

Have you eaten ripe mango rice ? Then try this  Ripe Mango Rice, so comforting and delicious. Mangoes are my favorite fruit. I love how they taste, their texture, they can be eaten by themselves or used in both savory and sweet dishes - everything about them is yum yummm.  

My kid relished this rice,  it can be packed  for tiffin too.

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form - week 1 day 1.

Ingredients
1 Tablespoons each Oil + Butter
2 Tablespoons Cashew nut
2 whole cloves
1 Cardamom
1 Stick cinnamon
4 Black peppercorns
1 Small onion - chopped
1 Cup Steamed Rice - I used Leftover rice
Salt to taste
1 Large Ripe Mango - peeled, seeded and diced
Chopped Coriander for garnishing
1 Tablespoon Lime juice

Method

Heat butter + oil in pan, saute the nuts until light brown. Remove nuts from heat, and set aside. In the same pan, add cloves, cardamom, cinnamon stick and peppercorns, and fry, stirring constantly, about 30 seconds, add the onions and saute till light brown . Stir rice, add salt to taste, stir well. Cover and cook for 2 minutes . Add lemon juice. cashew nuts and mango and give it a quick stir. Take off the flame and serve hot, garnish with coriander leaves and enjoy....... 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Mango, Rice, Kids delight, Healthy, Blogging Marathon, Leftover series

Idli Fry - How to make Idli Fry

This is a quick fried snack made with left over idlis.  This is relished by kids as well as adults.  These can be packed as lunch box to kids.

This recipe one will get to taste in South Indian restaurants in Mumbai. Idlis are cut into finger chips and then fried. To make these healthy I pan fry them.

Ingredients
4-5  Idlis  or more as desired
A pinch of Salt
Oil to shallow fry the idlis

Method

Cut the idlis into fingers and sprinkle a pinch of salt.

Heat oil in a  pan till medium hot.  Add the idli fingers, keep space between each idli finger, as they stick to each other while frying.  Fry till light golden or slightly more till crisp from outside and soft from inside.  Keep turning them on the sides for even golden color .  Remove the smaller pieces first as they get fried quickly.  Drain the fried idlis on a paper towel to remove excess oil.  We like these without any extra seasoning (see - my notes).  Serve hot with  tomato sauce.  I also had some french fries, which are pan fried ( as in pic).

My Notes :

Use only left over idlis or day old idlis which have been refrigerated. don’t use fresh idlis, because they break in the oil while frying and  also absorb a lot of oil.

You can sprinkle red chilli powder or chaat masala or pav bhaji masala or idli podi on top of it.  Choose any seasoning you like.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 4 day 3.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : South Indian, Leftover series, Healthy snacks, Kids delight, Blogging Marathon

Leftover Rice and Poha Pilaf

Sometimes there are left over's little of this and that, you wonder now what can you do with it. Since it is so little that is not sufficient of satisfy your hunger. That when your minds starts thinking out of the box. That how this pilaf created. This pilaf is made from left over steamed rice of the previous day and some poha of today's breakfast, add some veggies and a meal was ready. This was a tasty pilaf. Had this for lunch and enjoyed it. 

Ingredients
1/2 Cup Steamed rice
1/2 Cup Poha
1/4 Cup Boiled Corn kernels
1/2 Capsicum - chopped
1/2 Tomato - chopped
1 Small Onion - chopped
1 Green Chilly - chopped
1/2 Teaspoon Pepper powder
1/4 teaspoon Salt 
A pinch of Turmeric powder
1 Tablespoon Oil
1 Cube Grated Cheese

Method 

Heat the oil in a pan, add the onions and fry till translucent, add the tomato, green chilly, capsicum and saute till capsicum is soft. 

Add the corn and saute for a minute, add the poha and rice,and a pinch of turmeric, fry for 3 - 4 minutes.   

Grate cheese over it and serve hot. Enjoy !!!!  

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels: Rice, Main course, No Waste Food Challenge, Healthy, Continental Cuisine. Leftover series, Breakfast