Stretching those Flavors or 4 Dishes From 1

I can’t throw things away. Well, food. I can’t throw food away. A bad bottle of wine goes right down the sink but I have a really hard time throwing food away. I mean if the leftovers are bad, it’s out. But if one part of it is good, and even if there is just a little bit of it, I can’t seem to throw it out. I seem to I have to add to it and make it into something new. This it can make me pretty creative at time. So check out what happened the other week.

  1. Roast Chicken
  2. Chicken Stock
  3. Stock + Lamb + Wine = Lamb Bourguignon
  4. A crazy good gravy (from the Bourguignon) + turkey sausage + Veggies = Mushrooms Shepherds Pie

And p.s. the Turkey sausage and mushrooms were extras from a quiche I made.

The only thing I had made before was the roast chicken and the stock. I had kinda made a beef borgognone and the lamb one was similar, but tastier!

Here are some pics and some (on the fly) recipes if you are interested.

Roast Chicken

  • Roast Chicken

    Yield: 4 servings

    Roast Chicken

    Ingredients

    • 1 raw chicken
    • 1 lemon
    • 1 chunk of onion
    • Olive oil
    • Salt & Pepper
    • Optional, potatoes (~ 2 russets)

    Instructions

    1. Heat oven to 450
    2. Clean the bird & place in a Dutch oven or Roasting dish (on top of the potatoes cut into chunks).
    3. Cut the lemon in ½ and place in the cavity along with the hunk of onion.
    4. Rub the outside with olive oil and some salt and pepper.
    5. Put the bird in a 450 degree oven for 10 min with the roasting lid off. This crisps the skin and seals in the juices.
    6. Then drop the temp to 325 and cover the bird.
    7. Cook for another 40 min.
    8. Total time 1 hr.
    http://www.sonjajoyharris.com/food/stretching-those-flavors-or-4-dishes-from-1/

Eat.

Chicken Stock

  • Chicken Carcass
  • Water
  • Salt & Pepper
  • Optional:
  • 1 Celery Stalk
  • ½ Onion
  • ½ Carrot
  • 1 or 2 Garlic Cloves

Place the carcass in a stock pot, along with any veggies you have, Cover with water and add a pinch of salt. Cover with a lid. Heat the pot to boiling, then reduce to a simmer for hours (2-3). Because it is covered, the water will not boil off, but it will pull the flavors out of the carcass and veggies.

Turn off the heat, and with a colander in another pot, pour the entire contents of the steaming stock into the colander. You can pick out the meat from the colander, if there is any left and add it to your stock. I then put most of my stock in glass jars and pop them in the freezer. With date labels!

Lamb Bourguignon
Use Julia Childs or Martha Stewart’s recipe, but replace beef with lamb!

After you eat all the meat and veggies out of the Bourguignon, you may have some of the super flavorful sauce left.
I added some milk and flour to mine and turned it into gravy.

On the side, I cooked up some Turkey Sausage with ¼ of an onion and about 5 or 6 chopped mushrooms. I took about 1-½ cups of this mixture and added it to the gravy.

I took some leftover mashed potatoes and made them into a top for the Turkey Gravy mixture, and poof, Shepherds Pie!

Heat up the pie (everything is already cooked) at 350 for about 30-40 minutes.

Eat and enjoy every recipe along the way!

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