Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Thursday, March 5, 2015
Thanksgiving Leftovers SundaySupper Featuring Italian Mashed Potato Pancakes
For many people, leftover mashed potatoes are a particular challenge. But...they dont have to be! My tasty Italian Mashed Potato Pancakes transform leftover plain mashed potatoes into a savory Italian delight. Mashed potatoes are the base for these savory pancakes. Theyre flavored with pancetta, mozzarella cheese, and Italian herbs. After being pan-fried to crispy perfection, theyre topped with a homemade quick-cook tomato sauce and Asiago cheese. These versatile potato pancakes can be a side dish, light lunch...or even paired with eggs for a hearty weekend brunch.
Italian Mashed Potato Pancakes
a Weekend Gourmet Original
Ingredients (makes four large pancakes):
- 2 cups cold leftover mashed potatoes
- 1 cup shredded mozzarella
- 2 ounces cooked diced pancetta
- 2 cloves garlic, grated
- 1 tbs. chopped parsley
- 1 tbs. chopped basil
- 1/3 cup grated parmesan [NOTE: I used a parmesan blend flavored with red pepper flakes]
- 1/2 cup all-purpose flour
- 1 egg
- 1 cup Asiago cheese
- 1 tbs. olive oil
- 1 tbs. butter
For the tomato sauce:
- 2 ounces diced pancetta
- 1/2 white onion, chopped
- 2 garlic cloves, minced or grated
- 14-ounce can crushed tomatoes
- 1/2 cup red wine
- 1 tbs. chopped fresh basil
- 1 tbs. chopped Italian parsley
- 1/2 tsp. crushed red pepper flakes
- Salt & pepper to taste
To coat the pancakes:
- 1 cup all-purpose flour
- 1/2 cup grated parmesan
Step 1: Make the tomato sauce by adding the diced pancetta to a large non-stick skillet. Cook over med-high heat, until the pancetta is cooked. Remove half of the pancetta and reserve. Add the onion and garlic and cook 3-4 minutes, until the onion is translucent. Add the tomatoes, red wine, basil, parsley, red pepper flakes, and salt & pepper. Cook to combine and bring to a boil. Reduce heat and simmer for 30 minutes, until the sauce has reduced and thickened.
While youre at it? Check out all of the fabulous Thanksgiving Leftover recipes the #SundaySupper bloggers are sharing today! Theyre sharing ideas for revamping leftover turkey, stuffing/dressing, cranberry sauce, and other side dishes. Theres sure to be something that youll want to try out during the post-Thanksgiving weekend!
Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauced Corn Bread Muffins by Rhubarb and Honey
Main Dish:
Leftover Pie by Janes Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindys Recipes and Writings
Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Mommas Meals
Cheesy Jalapeño Potato Cakes by Bobbis Cozy Kitchen
Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpys Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amees Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker
Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-Ds Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoors Adventures
Be sure to join the #SundaySupper conversation on Twitter today!We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 p.m. ET/6 p.m. CT. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, please visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Thursday, January 22, 2015
How to make Frikadeller A Homemade Danish Meatball Recipe for Lunch Dinners and Leftovers
Frikadeller are the Danish national dish and very easy to prepare and make. Frikadeller are flat, pan-fried meatballs. The base is pure pork minced meat. The pork makes the meatballs really tasty. But you can add or supplement with veal or beef too. A couple of popular version is 1/3 pound pork, 1/3 pound beef, 1/3 pound veal or just a pound of pork.
Our family eats frikadeller when we have Sunday dinners. What do we eat with Danish Frikadeller? A typical Danish frikadelle dinner has Danish red cabbage (Rødkaal), Danish cucumber salad (Agurksalat), sugar brown potatoes (kartofler) and brown gravy (sovs).
To prepare for our Sunday dinners we go out and buy the ingredients the day before. Sunday afternoons, starts with making the side dishes. There are usually extra hands to help with chopping, shredding and mincing. Sometimes it is easier to make the side dishes the day before which is fine. The Danish Red Cabbage and the Cucumber Salad both taste great the next day too.
Ready to make the delicious meatballs? Below are our ingredients, instructions and a YouTube video.
Ingredients
*1/2 pound of minced beef
*1/2 pound of minced pork
*1 cup of flour
*1/2 cup of oatmeal (breadcrumbs is another option)
*2 eggs
*1 minced onion
*1/4 teaspoon of pepper
*1 teaspoon of salt
*1 to 1 1/2 cup of milk
*allspice (optional)
*butter or margarine
Kitchen Tools
*bowl
*mixing spoon
*grater
*measuring cup
*measuring spoon
*non-stick frying pan
First Step is to make the fikadelle mixture
There is a little prepping to do which is great! A few things you will need to do is buy minced meat. If you choose to use breadcrumbs, you will either need to buy or make your own breadcrumbs. Also, youll need to mince one onion with a grater. Once you have all of the ingredients you are ready to make the frikadelle mixture.
First, mix the beef and pork together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season to taste with salt and pepper, and mix well. Some people enjoy the taste of allspice and it is optional. A tip is the frikadelle mixture gets better the more you mix the ingredients together. Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.
Now you are ready to let the frikadelle mixture to rest for a 1/2 hour to an hour in the refrigerator. The mixture should be quite moist and soft. This makes it easier to form the shape of a meatball.
Second step is to fry the frikadelle
One-by-one place the oval flat shape frikadelle into the heated skillet. Dont put too many frikadeller in the pan at once and they should not be touching. Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes. Then, remove the frikadelle to a separate platter.
If you have a more frikadelle mixture in the bowl, add more butter in the skillet and then fry another batch.
If you have leftover frikadeller, it is great to eat the next day. The Danish Frikadelle tastes great cold. A popular way to eat the frikadeller cold is on a Danish open face sandwich This is made with rugbrød with red cabbage or pickles slices. Danes dont waste their food. So, the side dishes from the evening before usually gets used on the open face sandwich.
Trivia: Did you know that the Danish Frikadelle is about 250 years old as we know it today. In the mid 1800s, it was wood-fired ovens and meat grinders that contributed to new dishes including the Danish frikadelle.
We hope you enjoyed our video and recipe! If you like this danish frikadelle recipe as a meat dish, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
Our family eats frikadeller when we have Sunday dinners. What do we eat with Danish Frikadeller? A typical Danish frikadelle dinner has Danish red cabbage (Rødkaal), Danish cucumber salad (Agurksalat), sugar brown potatoes (kartofler) and brown gravy (sovs).
To prepare for our Sunday dinners we go out and buy the ingredients the day before. Sunday afternoons, starts with making the side dishes. There are usually extra hands to help with chopping, shredding and mincing. Sometimes it is easier to make the side dishes the day before which is fine. The Danish Red Cabbage and the Cucumber Salad both taste great the next day too.
Ready to make the delicious meatballs? Below are our ingredients, instructions and a YouTube video.
Ingredients
*1/2 pound of minced beef
*1/2 pound of minced pork
*1 cup of flour
*1/2 cup of oatmeal (breadcrumbs is another option)
*2 eggs
*1 minced onion
*1/4 teaspoon of pepper
*1 teaspoon of salt
*1 to 1 1/2 cup of milk
*allspice (optional)
*butter or margarine
Kitchen Tools
*bowl
*mixing spoon
*grater
*measuring cup
*measuring spoon
*non-stick frying pan
First Step is to make the fikadelle mixture
There is a little prepping to do which is great! A few things you will need to do is buy minced meat. If you choose to use breadcrumbs, you will either need to buy or make your own breadcrumbs. Also, youll need to mince one onion with a grater. Once you have all of the ingredients you are ready to make the frikadelle mixture.
First, mix the beef and pork together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season to taste with salt and pepper, and mix well. Some people enjoy the taste of allspice and it is optional. A tip is the frikadelle mixture gets better the more you mix the ingredients together. Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.
Now you are ready to let the frikadelle mixture to rest for a 1/2 hour to an hour in the refrigerator. The mixture should be quite moist and soft. This makes it easier to form the shape of a meatball.
Did you know that
frikadeller = meatballs and frikadelle = meatball
Second step is to fry the frikadelle
Place a non-stick frying pan over medium-high heat. Melt a couple of table spoons of margarine or butter in the frying pan.
Now you are ready to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball. A helpful trick is to take the tablespoon mixture and smoothen it against the wall of the bowl. The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.
Now you are ready to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball. A helpful trick is to take the tablespoon mixture and smoothen it against the wall of the bowl. The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.
One-by-one place the oval flat shape frikadelle into the heated skillet. Dont put too many frikadeller in the pan at once and they should not be touching. Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes. Then, remove the frikadelle to a separate platter.
If you have a more frikadelle mixture in the bowl, add more butter in the skillet and then fry another batch.
Please share and like our video!
For more Scandinavian cooking videos please subscribe to our channel too!
Thank you!!
If you have leftover frikadeller, it is great to eat the next day. The Danish Frikadelle tastes great cold. A popular way to eat the frikadeller cold is on a Danish open face sandwich This is made with rugbrød with red cabbage or pickles slices. Danes dont waste their food. So, the side dishes from the evening before usually gets used on the open face sandwich.
Trivia: Did you know that the Danish Frikadelle is about 250 years old as we know it today. In the mid 1800s, it was wood-fired ovens and meat grinders that contributed to new dishes including the Danish frikadelle.
We hope you enjoyed our video and recipe! If you like this danish frikadelle recipe as a meat dish, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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