Friday, August 28, 2015

Poutinerrito

It is time for another combination twist in an attempt to repurpose my leftovers into something that tastes just as good as the original dish.  A melding of names are no longer reserved for Hollywood couples like Brangelina but have crossed over to food so introducing my new fusion, the Poutinerrito!!

I was one of the lucky Bay Area Yelp Elites that was recently treated to one of three “Poutine Power Hours” at Smoke’s Poutinerie in Berkeley – Check out my review on luckylotus.yelp.com.  Imagine a baked potato bar but with French Fries that are fully loaded with a variety of different toppings.   Needless to say, less than an hour was not enough time to enjoy this rich meal so they were generous enough to let us take our leftovers to go. 

I figured leftover poutine would not live up to the delicious box of goodness we gorged on the night before so I wanted to refresh it for the following night’s dinner.  My triple pork poutine with bacon, sausage, and pulled pork, was just begging me to pair it with some egg, and with my leftover flour tortillas and red bell peppers from fajita night, Hello Poutinerrito!!  It was so delicious that I will have to visit Smoke’s again soon and make sure to order enough to have leftovers again!!  Warning, you may not want to eat and drive though as you might find yourself looking for a nap after eating this. 

Ingredients

Leftover Poutine from Smoke’s
Two Eggs
Flour Tortillas
Red Bell Peppers

Preparation

  1. Heated up my leftover 3 pork poutine in a toaster oven on aluminum foil at 350 for about 10 minutes
  2. In the meantime, scramble two eggs with a splash of milk
  3. Heat up flour tortillas in pan
  4. Add poutine, top with scrambled egg
  5. Wrap, roll, and enjoy!
  6. Added bell peppers after the fact so use your imagination with the pics



Thursday, August 27, 2015

Steak Fajitas

I use to make fajitas quite often but for some reason, have not gotten around to it much lately.  Over the weekend, we got a bag of sliced uncooked tri-tip that was originally meant for stir fry.  However, at the last minute, I changed my mind and decided to make steak fajitas with it since I had recently picked up 3 red bell peppers for a buck. 

Ingredients
Tri-Tip
1 tbsp olive oil
Oregano, salt, and pepper for seasoning
1-2 red bell peppers sliced
¼ cup White Wine
Sour cream or greek yogurt
Lime
Flour Tortillas


Preparation

  1. Season tri-tip with oregano, salt, and pepper
  2. Stir fried tri-tip in olive oil until just cooked through, then remove
  3. Add ¼ cup white wine to deglaze the pan and pick up any of the brown bits from the meat
  4. Add sliced red bell peppers and cook until tender crisp and remove
  5. In separate non-stick pan, heat up both sides of flour tortillas individually
  6. Layer in your ingredients (beef, bell peppers, sour cream/greek yogurt), topped with squirt of lime
Notes: 

  1. Avocados and caramelized onions are another good topping for your fajitas
  2. We already received our tri-tip sliced but I recommend cooking a full steak and then slicing before serving
  3. Since we did not buy the tri-tip ourselves, price is estimate of $5 for the meat
  4. I had leftover butter lettuce so added that in for a little extra greens
Price:  $8 for 4 servings = $2 a serving


Monday, August 24, 2015

Cannoli Stuffed French Toast Recipe

Cannoli is one of my favorite desserts since it was so readily available growing up back East that I remember getting them from our local supermarket bakery.  Oh, how I miss Grand Union!!    

If you remember, I had this as one of my planned dishes when I made my weekly menu last week.  Luckily, hubby had a couple of company provided lunches and we had 2 free dinners courtesy of my parents and our local library’s summer reading program finale this past week, to make my leftovers last so I did not have to make this for dinner one of the nights.  Instead I made this for what it was meant to be, a delicious Sunday brunch.  Warning that because of the ricotta, this was a pretty filling and rich dish. 

Cannoli Stuffed French Toast Recipe -
http://www.twopeasandtheirpod.com/cannoli-stuffed-french-toast/

Notes: 

  1. It is too sweet to make for anything other than breakfast/brunch so this is not a great B,L,D recipe
  2. I made 3 servings with the mixture as I felt it was a bit too rich for just 2. 
Price:  $5 for 3 servings =  $1.67 a serving


Friday, August 21, 2015

Egg Ball Lettuce Wraps

I finally made one of the original ideas I had at the beginning of this week, Egg Balls.  I know it sounds strange but it is ultimately a meatless meatball made with eggs and bread crumbs with a couple of complementary ingredients thrown in the mix.  Originally I had planned on using up the rest of my box of dried linguine to go along with it as an alternate to your classic Spaghetti and Meatballs with a side salad.  But it seemed like such a shame tearing up those perfect butter lettuce cups just begging to be used for its full potential.  So lettuce wraps it is!!  Being Asian, rice is a staple for us so in order to make this otherwise very light dinner a bit heartier, rice was included.  I am really starting to understand how fusion cuisine was invented.    


Notes: 

  1. Make sure not to move the egg balls once you dropped them into the sauce to poach, otherwise it will not set very well. 
  2. Just did a half recipe for the egg balls which yields about 12 good sized egg balls
Price:  $5 for 4 servings = $1.25 a serving


Thursday, August 20, 2015

Roasted True Cod with Salsa Verde and Fig, Honey, and Pistachio Cups

My life can be filled with ironies so it does not come as a surprise that ironically I ended up making the two dishes intended to use up my leftover “new ingredients” before my originally planned dishes. 

True Cod is normally on sale and readily available in spring so I had 2 filets left in my freezer that I just pulled out for this simple but tasty way to prepare this white fish and  served it with rice. 


For dessert, my newly discovered Fig, Honey, and Pistachio Cups http://www.cookwithzee.blogspot.com/2015/07/fresh-fig-with-marscapone-honey-and.html since I have to maximize the short Mission Fig season. 

Price:  $9 for 3 servings including dessert = $3 per serving
 
 


Wednesday, August 19, 2015

Ricotta, Garlic, and Honey Bruschetta and Linguine with Italian Sausage

I admit, bruschetta is not exactly a complete meal but is a perfect complement to leftovers or a quick pasta dish.  I picked up a side of 1 housemade Italian sausage in sauce (1.99) to try from Porky’s Pizza Palace last week with my pizza and fried chicken order but never got around to eating it.  So I reheated it in a skillet and tossed it with cooked linguine for a light pasta supper with the ricotta, garlic, and honey bruschetta on the side. 


Notes: 

  1. I feel like the sweetness of the honey really makes this dish so even though I did not have truffle honey just use regular honey.
  2. Since the ricotta mixture is cold, you may want to premash garlic before mixing into the ricotta
Price:  $2.50 for 1 baguette worth + $3 for 2 servings of linguini



Tuesday, August 18, 2015

How to Plan Your Menu for the Week

It would be optimal being able to plan your menu for the week and grocery shop just once a week.  One of my pet peeves is going to the supermarket every day if not every other day to pick up an ingredient here and there as you think of it.  I mean who has the time?  Usually as soon as I opened my last box of something that is less perishable like pasta or things that can be frozen like meats, I make sure to add on the list I keep on my refrigerator.  This ensures that I have a better chance of restocking once it goes on sale.   For more perishable items, it goes on once I am towards the end of my current supply or just finished it. 

With an effort to use up ingredients that I do buy, it helps me round out my menu for the week. 

Step 1:  Came up with 2 possible dishes I would like to make this week, Cannoli Stuffed French Toast and Egg Balls - http://www.cookwithzee.blogspot.com/2014/09/egg-balls.html

Step 2:  Figure out what ingredients I am missing.  For the Egg Balls, Italian Parsley and for the French Toast, Ricotta Cheese

Step 3:  If the recipe does not use the whole portion of my new ingredients, what else can I use it for. 

Parsley

I will probably only use about ¼ to 1/3 of the parsley I picked up so I can use the rest to make a salsa verde sauce to top roasted true cod - http://www.cookwithzee.blogspot.com/2014/03/roasted-true-cod-with-salsa-verde-and.html

Ricotta Cheese

I will probably use ½ of the ricotta cheese for the French Toast so I planned to use the other half for Ricotta, Garlic, and Honey Bruschetta
 
Step 4:  Do I need any extra ingredients for my two new additions?  In this case, just the baguette for the bruschetta. 

Stay tune to see how my menu progresses this week.