Thanksgiving Leftovers - USDA

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Thanksgiving Leftovers

Thanksgiving LeftoversBlack Bean and Rice SaladYield: 3 servingsIngredients1/2 cup1/2 cup1 cup1 can1/4 cup1/2 teaspoon11/2 teaspoon1/4 teaspoon2 tablespoonsonion (chopped)bell pepper (green or red, chopped)brown rice (or white rice, cooked and cooled)black beans (15 ounce, drained and rinsed)rice vinegar (or white wine vinegar or lemon juice)mustard powder (optional, dry)clove garlic (chopped, or 1/2 teaspoon garlic powder)saltpeppervegetable oilInstructions1. In a mixing bowl, stir together onion, red or green pepper, rice and beans.2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper andvegetable oil. Shake until dressing is evenly mixed.3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least onehour. Serve cold as a side dish or main dish.SourceMontana State UniversityExtension Service, MontanaExtension Nutrition EducationProgramWebsite Recipes

Thanksgiving LeftoversCitrus VegetablesYield: 4 servingsIngredients2 tablespoons1/2 tablespoon1/2 teaspoon4 cupslime juice (fresh)olive oiloregano (fresh, chopped)mixed vegetables, sliced and steamed (such as zucchini, corn,and tomatoes)Instructions1. Slice vegetables and steam in a small amount of water.2. Drain, and place in a bowl to cool.3. Mix lime juice with oil. Add oregano and combine.4. Pour lime juice mixture over cool vegetables and mix well.5. Serve.SourceNational Cancer Institute (NCI),5-A-Day Web site

Thanksgiving LeftoversCorn TortillasYield: 12 servingsIngredients2 cups1/4 teaspoon2 tablespoons1 1/2 cupmasa harina (instant)saltunsalted butter (at room temperature)water (warm)Instructions1. Measure the masa harina and salt into a large bowl. Cut the butter intotablespoon-sized pieces and work it into the dry ingredients using the back of awooden spoon. Add the water and mix with a wooden spoon or with your handsuntil a soft dough forms. Cover the dough with a clean cloth and let rest for 5minutes.2. Divide the dough into 12 pieces and roll each piece into a ball.3. To keep the dough from sticking to the tortilla press, put a piece of plastic wrap(or a plastic bag) on the bottom surface of the press Put a ball of dough in thecenter of the plastic. Then place another piece of plastic wrap on the top of thedough. Press the dough flat in the press.4. Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic(which can be reused). Flip the tortilla off of the plastic onto a hot griddle. Cook for1 to 2 minutes, until the bottom of the tortilla becomes golden. Flip the tortilla andpress lightly with a spatula, which will make the tortilla puff slightly. Cook for oneto two minutes more, until the tortilla appears to be done.SourceNew Mexico State UniversityCooperative Extension Service,Cooking with KidsLynn Walters and Jane StaceyUSDA Food and NutritionService Food Stamp NutritionEducation Program

Thanksgiving LeftoversCurried Potatoes with Red LentilsYield: 6 ServingsIngredients1 tablespoon1 tablespoon12121 tablespoon1 tablespoon1/2 cup1/2 cup2 cups1 cup2 teaspoonscanola oilbutter (or more oil)small onion, choppedgarlic cloves, crushed (use 2-3 garlic cloves)sweet potato, medium peeled and cut into 1/2-inch pieces (use adark-fleshed potatoes)potatoes, yellow, cut into 1/2-inch pieces (use thin-skinnedpotatoes, such as Yukon Gold)ginger, fresh gratedcurry paste (or curry powder)dried red lentilschopped fresh cilantro, divided (optional)vegetable stock (or chicken stock)coconut milklime juicesalt (to taste, optional)Instructions1. In a large, heavy skillet, heat the oil and butter over medium-high heat. Whenthe butter melts and foam subsides, sauté the onion for 3-4 minutes, until soft andstarting to turn golden.2. Add the garlic and potatoes and cook for another 3-4 minutes until the potatoesare starting to turn golden on the edges.3. Add the ginger and curry paste and cook for another minute.4. Add the lentils, cilantro (optional), vegetable stock, and coconut milk. Stir tocombine well and reduce the heat to a simmer.5. Cover and cook, stirring occasionally, for 30 minutes, or until the potatoes aretender. Add a little water, stock, or coconut milk if it gets too thick.6. Add the lime juice and season with salt (optional). Serve hot.NotesCurry powder used for recipe costing and nutrition analysis.SourceCanadian Lentils. The Big Bookof Lentils Cookbook.Visit Web site

Thanksgiving LeftoversNaanYield: 40 ServingsIngredients1 package1 cup1/4 cup3 tablespoons12 teaspoons4 1/2 cups2 teaspoons1/4 cupyeast, active dry (1/4 ounce)warm watersugarmilk, 1%egg, beatensaltbread flourgarlic, minced (optional)butter, meltedInstructions1. In a large bowl, dissolve yeast in warm water and let stand about 10 minutes oruntil frothy.2. Stir in sugar, milk, egg, salt and enough flour to make a soft dough.3. Knead for six to eight minutes on a lightly floured surface or until smooth.4. Place dough in a well-oiled bowl, cover with a damp cloth and set aside to rise.5. Let it rise one hour until the dough has doubled in volume.6. Punch down dough and knead in garlic.7. Pinch off small handfuls of dough about the size of a golf ball.8. Roll into balls and place on a tray. Cover with a towel and allow to rise untildoubled in size, about 30 minutes.9. During the second rising, preheat grill to high heat.10. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Placedough on grill and cook for two to three minutes or until puffy and lightly browned.11. Brush uncooked side with butter and turn over.12. Brush cooked side with butter and cook until browned, another two to fourminutes.13. Remove from grill and continue the process until all the naan has beenprepared.SourceNorth Dakota Food and Culture:A Taste of World Cuisine.North Dakota State UniversityExtension Service.Recipe on p. 10.

Thanksgiving LeftoversShiriniYield: 6 ServingsIngredients1 1/4 cup1/2 cup1 1/4 pound1/2 cup1/2 teaspoonsugarwaterpumpkinchopped walnutscinnamon (optional)Instructions1. Boil the sugar and water until it forms a thick syrup.2. Wash the pumpkin, peel it, remove the seeds, cut into pieces and cook in thesyrup until it is very thick and almost all absorbed.3. Arrange the pumpkin on a plate and decorate with walnuts and cinnamon(optional).NotesShirin means "sweet" in Kurdish. Shirini is a dessert commonly made with milk,dates, cashews, cardamom, and butter.Food Safety Tips: Always wash squash, melons, or gourds even if the rind is notto be used. When cut, dirt and microorganisms on the outside could transferinside to the flesh.SourceNorth Dakota Food and Culture:A Taste of World Cuisine.North Dakota State UniversityExtension Service.Recipe on p. 26.

Powered by TCPDF (www.tcpdf.org)Thanksgiving LeftoversTurkey TostadasYield: 4 servingsIngredients2 cups2 tablespoons1 1/2 cup41/4 cup1/4 cup1/2 cup1/2 cup2 tablespoons1/2 cupcooked turkey (cut into bite-size pieces, or 2 cups ground turkey,browned in a skillet and drained)taco seasoning (chili)watercorn tortillasrefried beans (low-fat or fat-free)Cheddar or Monterey Jack cheese (shredded, low-fat)tomatoes (chopped)lettuce (shredded)onion (chopped)taco sauceplain yogurt (low-fat or fat-free optional)guacamole (or mashed avacado optional)Instructions1. Wash and prepare vegetables.2. In a large skillet over medium heat, combine turkey, taco seasoning, and water.3. Bring mixture to boil, reduce heat and simmer 5 minutes, stirring occasionally.4. Place tortillas on a cooking sheet. Bake at 375 for 4-7 minutes or until tortillasare crispy.5. Spread tortillas with a tablespoon of beans. Top with 1/4 meat mixture andcheese.6. Return tortillas to oven to cook for 2-3 minutes or until cheese is melted.7. Top with tomatoes, lettuce, onions and taco sauce. Garnish with yogurt andguacamole, if desired.NotesRecipe analysis includes light meat turkey without skin.SourceUMass Extension NutritionEducation Program, CHOICESSteps Toward Health

Turkey Tostadas . Yield: 4 servings . Ingredients . 2 cups cooked turkey (cut into bite-size pieces, or 2 cups ground turkey, browned in a skillet and drained) 2 tablespoons taco seasoning (chili) 1 1/2 cup water . 4 corn tortillas . 1/4 cup refried beans (low-fat or fat-free) 1/4 cup Cheddar or Monterey Jack cheese (shredded, low-fat)

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