A picture is worth a thousand words, but if you really want to evoke a memory of a distant land, the smells and tastes are sometimes even better. We’ve picked some great foodie gifts for the person in your life (or yourself) who loves to travel.
Holidays mean many things, and many opportunities. One opportunity is to use all of those leftovers for new, creative, and possibly event tastier meals.
Instead of reheating the same turkey dinner, use your leftovers to make something new that everyone will love. Here is a recipe for Leftover Turkey Frittata from Pasta Fits that you can make with ingredients from your holiday meals, while still eating healthy.
Leftover Turkey Frittata
2 oz. ditalini
1 Tbsp. unsalted butter
1 cup/4 oz. leftover green beans, cut into 1” pieces
1 ½ cups/6 oz. leftover turkey, shredded or cut into bite-sized pieces
1 ½ cups/6 oz. leftover pearl onions
1 ½ cups/8 oz. leftover stuffing
6 large eggs, beaten
Preheat oven to 375ºF.
Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
Heat an 8” or 9” sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.
Makes 8 servings.
An exclusive www.PastaFits.org recipe.
Pastafits is produced by the The National Pasta Association
Chrissy Teigen and John Legend celebrate life and good eating with Crateful, a Los Angeles-based meal delivery startup.
For the 51st Super Bowl, Vero Cafe in Manhattan created the world’s only 100 Proof Pizza. The pizza was made using 100 proof Georgi Blue Vodka (Blue is the official color of the New England Patriots.)
For those Atlanta Falcons fans, Vero Cafe also baked pizzas with Georgi Peach Vodka (Georgia is the Peach State.)
“People are looking to drink and eat during the Super Bowl, so why not combine the two,” said restaurant owner and pizza pie mastermind Sammy Musovic. “It’s a beautiful marriage.”
Unfortunately (or fortunately), these alcohol-infuzed pizzas were only available on Super Bowl Sunday… at least for now.
You don’t have to spend all day creating great dishes from your leftover Holiday goose, turkey or chicken. Here is a quick and simple pasta recipe that will taste like it was the first course.
Leftover poultry (pulled from bone)
One large onion, diced
One garlic clover, diced
4 Tbs Butter
1 Tsp Ginger Powder (or fresh diced ginger)
1 Tsp Mustard Powder (Coleman’s or another brand)
Salt & Pepper
- Fill a sauce pan or pot with enough water for your pasta, add a teaspoon of salt, then bring water to a boil.
- In a sauté pan or a skillet, add olive oil, then heat over medium-high flame.
- When the olive oil is hot, add one diced onion, and one diced garlic clove. You do not have to use the entire clove, but at least 1 tablespoon of diced garlic. Sauté onion and garlic until soft, then add ground pepper to taste.
- Add pasta to your boiling water and cook for 10 minutes. We have used penne, but you can use any pasta that interests you. You do not want to cook the pasta completely, but you do want it to be al dente. If you cook the pasta all the way through, then in the next step your pasta may wind up becoming somewhat soft and mushy.
- In the skillet with your sautéed onions and garlic, add ginger powder and mustard powder, approximately 1 teaspoon each.
- Add salt to taste
Add pulled pieces of your leftover poultry to the sauce in your sautee skillet (in this recipe we have used cooked goose from Schiltz Farms, but you can use leftover turkey or chicken if you desire)
- Add 4 tablespoons of butter to your sauce. Allow to melt and stir into your sauce thoroughly.
- Remove and drain pasta from the boiling water, then slowly add the pasta into the skillet and stir into the sauce. Continue to sauté over heat for approximately five minutes, or until you feel that the flavors of the sauce have begun to be absorbed by the pasta.
- Add salt to taste, and if you wish, you may also add grated cheese.
- Remove from heat