By: Kishwaukee Staff
Continue your Easter celebration with these four healthy holiday leftover recipes:
Roasted Carrot and Jerky Soup
Serves: 3-4
Ingredients
-3 large carrots, ends trimmed, quartered
-2 yellow onions, halved, 1/2-inch sliced
-1 Tbsp olive oil
-2 clove garlic
-5 cup vegetable stock
-1 cup good-quality beef jerky, thinly sliced
-2 Tbsp maple syrup
-1 Tbsp red wine vinegar
-1 tsp cayenne pepper
-¼ tsp ground cloves
-2 Tbsp canola oil
-2 Tbsp beef jerky, thinly sliced
-⅓ cup goat cheese
-salt and pepper, to taste
Directions
Preheat your oven to 400°F. Place carrots and onions on a large baking sheet, drizzle them with olive oil, season them with salt and pepper. Then, let them roast in the oven until slightly caramelized and tender for about 25 minutes. Once finished roasting, let the vegetables cool slightly. Then, place them into a blender with garlic and vegetable stock. Puree the mixture until it’s very smooth. Pour the mixture into a medium pot, along with the next five ingredients (up to the ground cloves), and bring it to a simmer on medium-high heat. Once simmering, reduce the heat to medium and let it cook for 30 minutes, stirring occasionally. While the soup is cooking, heat the canola oil in a small pan on medium-high heat. Once hot, fry the beef jerky until it is crisp for about one minute. Place it onto some paper towels to absorb any excess grease, and set it aside. Stir the goat cheese into the soup and season to taste with salt and pepper. Ladle the soup into bowls, and top it with some fried jerky and a drizzle of maple syrup.
Anna Olson’s Asparagus, Lemon and Chevre Pasta Salad
Serves: 6
Ingredients
-1 lb(s) fresh asparagus, cut into 1-inch pieces
-1 cup melon seed pasta (acini di melone) or other small pasta such as acini di pepre (pepper seed, also called pepperini), or orzo
-2 Tbsp olive oil
-1 cup sliced radishes
-1 cup finely diced celery
-½ cup minced red onion
-3 Tbsp chopped fresh chives
-2 Tbsp chopped fresh mint
-2 tsp finely grated lemon zest
-salt and pepper
-3 oz fresh goat cheese
-juice of 1/2 lemon
Directions
Bring a pot of water up to a boil and salt. Blanch the asparagus until just tender for about three minutes. Then, drain and rinse the asparagus with cold water to halt the cooking. Return the pot, filled with fresh water, to a boil, salt and then cook the pasta until tender for about 10 minutes. Drain and rinse to cool. Immediately after rinsing, toss the pasta with the olive oil, to prevent it from clumping. Toss the pasta with the cooked asparagus, radishes, celery, red onion, chives, mint and lemon zest. Then, season to taste. Chill the dish until it’s ready to serve. Next, toss the pasta with crumbled goat cheese and lemon juice immediately before serving.
Easter Dinner Leftovers Casserole
Serves: 4-5
Ingredients: Mashed Potato Crust
-4 cups leftover mashed potatoes (room temperature)
-2 cups finely grated Parmesan cheese
-1 1/2 Tbsp canola oil
-9-inch cast iron skillet
Ingredients: Quiche Filling
-2/3 cup leftover ham roast, diced
-1/2 cup leftover roasted carrots, diced
-1/2 cup leftover braised kale, finely sliced
-1/3 cup half and half cream
-4 large eggs
-1 Tbsp grainy mustard
-1 tsp maple syrup (optional, only suggested if the leftover ham was not glazed)
-1/2 tsp sea salt
-1/2 tsp ground black pepper
Directions: Mashed Potato Crust
Preheat your oven to 400°F. Place potatoes and cheese in a medium bowl and mix well to combine the two ingredients. Brush the skillet with canola oil thoroughly, covering the bottom of the pan and sides. Gently, press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides. Bake the potato mixture in your oven until it starts to turn golden brown for approximately 18-20 minutes. The potato “crust” will fluff up slightly while baking; don’t sweat it. Remove and reduce oven heat to 375°F. Then, let it cool for a few minutes before adding the quiche filling.
Directions: Quiche Filling
Place all ingredients into a medium bowl and stir well with a spoon to combine. Pour egg mixture into pre-baked potato crust and return skillet to oven. Cook for 25 minutes or until a toothpick placed in the center of quiche comes out clean. If you plan on serving this dish right away, allow it to cool slightly before slicing. This casserole can be kept in the fridge for up to four days.
Ina Garten’s Pasta, Pesto and Peas
Serves: 12
Ingredients: Pasta and Peas
-¾ lb(s) fusilli pasta
-¾ lb(s) bow tie pasta
-¼ cup good olive oil
-1 ½ cups pesto (packaged or see recipe below)
-1 (10-oz) pkg frozen chopped spinach, defrosted and squeezed dry
-3 Tbsp freshly squeezed lemon juice
-1 ¼ cups good mayonnaise
-½ cup freshly grated Parmesan
-1 ½ cups frozen peas, defrosted
-⅓ cup pignoli (pine nuts)
-¾ tsp kosher salt
-¾ tsp freshly ground black pepper
Ingredients: Pesto
-¼ cup walnuts
-¼ cup pignolis (pine nuts)
-3 Tbsp garlic, chopped (9 cloves)
-5 cups fresh basil leaves, packed
-1 tsp kosher salt
-1 tsp freshly ground black pepper
-1 ½ cups good olive oil
-1 cup freshly grated Parmesan
Directions: Pasta and Peas
Cook the fusilli and bow ties, separately in a large pot of boiling, salted water for 10-12 minutes until each pasta is al dente. Drain and toss the pasta into a bowl with the olive oil and cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach and lemon juice. Add mayonnaise. Then, puree. Add the pesto mixture to the cooled pasta. Add the parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste and serve at room temperature.
Directions: Pesto
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process those ingredients for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube. Then, process it until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. If you aren’t using the pesto right away, store it in the refrigerator or freezer with a thin film of olive oil on top. Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove its leaves, swirl them in a bowl of water, and then spin them in a salad spinner until they are very. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry, they will stay green for several days.
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Reference:
https://www.foodnetwork.ca/easter/photos/best-easter-leftovers-recipes
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