Dumplings In Ham Soup With Leftover Colcannon#Soupswappers

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.

Serves 2 
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
1/4 Cup Shredded Purple Cabbage
3 Tablespoons  Leftover Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For the Dumplings
1 Cup All Purpose Flour
2 Tablespoons Leftover Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk

Method

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.  
Labels: Ham, Pork, Irish, Leftover series, Soup, Soup Swappers, Pork, Mashed Potatoes, Dumplings, Main course, Serves Two 

Soup Swappers

Repurposing Frozen or Leftover Soups

• • Dumplings In Ham Soup With Leftover Colcannon from Sneha's Recipe
  • Four Ways To Use Leftover Chipotle Corn Chowder from Magical Ingredients
  • French Onion Soup Beef Casserole from Making Miracles
  • Leftover Chicken Pot Pie Soup Rice Casserole from Karen's Kitchen Stories
  • Leftover Chili Burritos from A Day in the Life on the Farm
  • Tomato Soup Barbecue Sauce from Palatable Pastime 

Leftover Brown Rice Cakes#SundayFunday

What do you do with leftover rice? Leftover rice is most common in kitchens where rice is a predominant part of the diet in an Indian house and most of South East Asian countries. It's difficult to make the exact quantity of rice that will be consumed by the family on most days, let alone guests. That’s no problem at all since here is a recipe wherein leftover rice can be put to use in the most delicious ways, make cakes/patties. This is my family favorite way to use up leftover rice we have these cakes as a snack or a side dish in our main course meal.

Ingredients 
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying

Method

To prepare the rice cakes using leftover rice, mix all the above ingredients in a bowl. Bind into a smooth dough. Divide into 6 equal pieces and shape each into round cakes. Refrigerate for 25 to 30 minutes.

Pour an inch of oil in a broad frying  pan and once oil is hot, place the shaped cakes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.

It's simple but makes a great snack or a delicious side dish. Serve with a green chutney or ketchup. I served these with mayonnaise and hung curd. 

These make  a lip smacking  snack. These leftover rice cakes are both vegan and gluten free.

My Notes

If the rice is too dry , sprinkle a teaspoon or two of water, cover and microwave for 2 minutes until it is somewhat softened. Extremely dry rice will not hold together in these patties.

Labels: Leftover series, Brown Rice, Patties, Starters, Snack, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event, is Wendy of A Day in the Life on the Farm. 

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

Paneer Tomato Rice With Leftover Rice For One

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian,Stir Fry, Single Serving

Air Fryer Bread Manchurian#MultiCookerMonday

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast.  Best to make this with  leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot. 

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two 

Multicooker Monday

• • Air Fryer Bread Manchurian from Sneha's Recipe
  • Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
  • Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
  • Instant Pot Honey Garlic Chicken Thighs from Making Miracles
  • Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
  • Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
  • Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
  • Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Easy Citrus& Chocolate Pudding Trifle#Improv

In this recipe you can use whatever fruits you want, any flavor leftover cake, this recipe is so adjustable to ingredients you have in your pantry.  

Makes 6 Short Glasses
Ingredients
1 Cup Chocolate Pudding
1 Chickoo - chopped
1 Pear - chopped
1 Orange - cut into segments
Chocolate Cake - as required
Whipped Cream as required

Method

Press a layer of crumbled cake into short glasses

then top it with a layer of chopped fruits, then again chocolate pudding. Pipe the whipped cream on top and garnish with crumbled cake crumbs. 

Chill it and then Enjoy!!

Labels : Chocolate Pudding, Chocolate Cake, Leftover series, Glass Verrines, Sweets & Desserts, No Bake Desserts, Party pleasers, Improv Cooking Challenge  

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus 

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus

• Chocolate Orange Cake by Making Miracles
• Cranberry Pistachio lime and white chocolate bark by Magical Ingredients
• Almond Orange Brownies by Cookaholic Wife
• Oblaten Lebkuchen by Pandemonium Noshery
• Easy Citrus & Chocolate Pudding Trifle by Sneha’s Recipe 

Chatpata Leftover Rice Paratha#SundayFunday

Leftover food  is  a regular affair in every household. Of all those leftover food, rice is one of the most common leftover food. So what do you do with that leftover rice?  Yes!! you can reheat the leftover rice  which can easily be consumed in the next meal as it is.  

But, transforming the same leftover  food   into something interesting and delicious, by adding some basic ingredients  that can be enjoyed/relished by all and is different.  So here I have combined the leftover rice with whole wheat flour, spices and made a chatpata and delicious paratha out of it for a wholesome breakfast or main course meal.  

Ingredients 
2 Cups Leftover Boiled Rice 

1½ Cups Whole Wheat Flour 
½ Teaspoon Red Chilly Powder 
¼ Teaspoon Turmeric Powder 
1 Teaspoon Coriander Powder 
½ Teaspoon Cumin Powder  
½ Teaspoon Salt 
½ Teaspoon Chat Masala 
1 Tablespoon Coriander Leaves

For Frying 
Oil + ghee - as required

Method

Reheat the rice in the microwave by sprinkling some water over it for 2 minutes on high power.
In a large bowl take the leftover rice , wheat flour and mash it it well as you are combining both. Now add in rest of the ingredients and knead a soft dough add just little water for kneading to make a soft dough. Cover the dough with damp cloth and rest it for 10-15 minutes.

Make small balls out of the dough. Dust the work surface with flour and roll them gently using rolling pin to make round paratha. Keep the aside, covered with a damp cloth.
Heat a tawa/griddle on medium low flame, when hot place the paratha and let is cook for 2 minutes. Flip it the paratha and increase the flame to medium high and spread ghee or oil and on top and the sides, when one side is cooked again flip and cook until the paratha turns golden brown when it gets cooked. See that both the sides are cooked well.

It's soft and moist, serve hot with pickle and yogurt.  Do try this recipe with the leftover rice you have in the refrigerator and Enjoy!

Labels : Leftover series, Cooked Rice, Sunday Funday, Breads, Flatbread, Breakfast, Main Course, Parathas

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Stacy of https://www.foodlustpeoplelove.com 

Sunday Funday: Holiday Leftovers Transformed! 

• Chatpata Leftover Rice Paratha from Sneha's Recipe
• Savory Bread Pudding from Culinary Adventures with Camilla
• Thai-style Turkey Glass Noodle Salad from Food Lust People Love
• Turkey and Stuffing Quiche from Palatable Pastime
• Turkey Cranberry Sliders from Making Miracles
• Turkey Tamale Skillet from A Day in the Life on the Farm

Leftover Chocolate Cake Shake

When you live in a two-person household, you always end with leftovers. Had this Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An  American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  Made this for my hubby, since he is  working from home since the lock down, wants a juice, smoothie or  any drink that will keep him cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream..makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake

Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream

Baked Bread Pudding Bundt#BundtBakers

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was. 

I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.

Ingredients 

500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces. 

In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10  minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.

In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.

 When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.

Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps. 

Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted. 

When still hot overturn it in a serving plate. 

Let this cool completely and then enjoy with a hot cuppa of coffee or tea.. 

I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels:  Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts,  Leftover series


For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.
Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
Classic Crème Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 

A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 

A few nuts and raisins of your choice
Grated Chocolate

Method

Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 

Enjoys this cold, makes a perfect dessert if you have surprised guests. 

 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest

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