What to do with leftovers!!!

[coloradoclyde]

We had French onion soup tonight. YUMMMMMM. Recipe ???????? Wife never tells me.

Homemade potato soup.....No turkey in it , but most of the ingredients were left over from the holidays.... :wink:

 

[Sean Gadhar]

So funny you asked. I got an e-mail from my oldest Brother talking about Chow How. I had not had it in 30+ years but could taste it in my mind as soon as I saw the name. :grin: As a little kid in our house one of the first cooking jobs you got was making the strips (strings) of eggs. I remember standing on a chair to do it, so 4? 5? year old frying strips of egg.

Here is my brothers e-mail, (he seems to have had the Caps lock on :haha: )


"THIS IS DADS RECIPE FOR "CHOW HOW" SP??. IT'S BEEN ABOUT 55 YEARS SINCE HE COOKED IT IN MY PRESENCE, SO THIS IS MY BEST RECOLLECTION!! HE PICKED THIS UP IN ASIA WHERE HE STUDIED MARTIAL ARTS ON SEVERAL OCCASIONS.

DICED TURKEY

COOKED RICE ( USE THE GOOD STUFF, NOT UNKEL BENS ) ( DONT REMEMBER, BUT YOU COULD USE STOCK INSTEAD OF WATER; CHICKEN STOCK,FOR ADDED FLAVOR, VEG, OR FISH??)

FROZEN OR FRESH COOKED PEAS, BRING UP TO TEMP.

GREEN ONIONS DICED

FRIED EGG DRIZZLE; SCRAMBLE EGGS, DRIZZLE INTO PAN WITH OIL, REMOVE TO DRAIN ON PAPER TOWEL.

SOY SAUCE AND SUGAR (I WOULD USE HONEY AND PONZU NOW) HEATED TO BLEND AND INCORPERATE. (DONT OVER DO THIS, YOU CAN ADD MORE LATER)

COMBINE ALL AND BRING UP TO HEAT!

WE WOULD MAKE A BIG POT THAT FED 6 PEOPLE FOR SEVERAL DAYS!! WE ATE IT HOT OR COLD

I WOULD USE GARLIC, FISH SAUCE OR WOSTERSHIRE AND THATS ABOUT THE ONLY CHANGES!!

SORRY, NO MEASUREMENTS!!! "

I know it doesn't sound like much, but a big pot of rice, half a dozen eggs, a few cups of diced Turkey, a bag of peas and some green onion made a stock pot full of goodness when we were utterly free from the challenges of wealth :rotf:


Post Script; there was no eating this with a fork, there were some chop sticks or go hungry foods in our house and this was one.

 

[Black Hand]

Sounds like Fried Rice to me.
Made some with rice, eggs, chicken and shrimp, carrots, peas, celery and scallions seasoned with Soy Sauce just the other day.

 

[Sean Gadhar]

Yea the ingredients are close. The sugar gives it a different flavor profile. We always saw the two as separate dishes :idunno: Chow How might well have been what my father called what he made with what there was rather then something he picked up while training over seas. He and the truth met, but rarely by his doing. I ate a heck of a lot of fried rice growing up,from the age of 12 until his death when I was in my 30s I would say 8 out of 10 meals with my dad were in small family run oriental restaurants where he could work on his Japanese or Mandarin,

 

[tenngun]

:rotf: :rotf: I tell folks I'm a vegan, just like my protein naturally processed in a feed lot first. :haha:

 

[sidelock]

My wife is proud of her potato soup, but I hate to tell her, mine is better. She makes hers often and never lets me in the kitchen when she is home.

 

[Lonegun1894]

We get a smoked turkey every year, and I look forward to the leftovers. I think my favorite is a noodle bowl. I like to do oriental, mostly Japanese, style dishes, and this is one I thoroughly enjoy. It's a variation on turkey carcass soup, I guess. I pressure cook the carcass and other bones in 1 1/2 quarts water, then make noodles, use the carcass broth as the noodle broth, chunk in chunks of turkey meat and sprinkle over a Japanese seasoning called shichimi togarashi (seven flavor spice) which is medium hot. With a flask of sake, it will do you.





Spence

Spence,
Any time you would like to share any more of your Japanese, or really any oriental recipes, I'm all ears.


I tend to make left over meat into Japanese-style curry, or at least how they made Curry at several of the places I ate on Okinawa. Basically throw your choice of meat/meats/sea food into a pot, add vegetables, and simmer it til tender with some curry powder as seasoning. I like mine spicy, so tend to add in some red pepper and black pepper, and a fresh cut up jalapeno or 3, an onion or two, a pound or two of mushrooms, and then add the meat, along with 3-4 spoons of curry powder. I have used pork, chicken, turkey, beef and all kinds of wild game. If it is going to be just me and my dogs eating, I will add some shrimp or whatever fish I have handy to it too, but most of my friends don't like fish like I do so I skip it if expecting guests. Simmer it til tender, and then let simmer til it's as thick or watery as you want it. Serve over fresh cooked rice or noodles, but I prefer rice.

 

[Loyalist Dave]

I tell Vegans to stop eating my food's food.

:haha:

LD

 

[Gene L]

Spence, that noodle dish looks great. I suggest you add a few snow peas to get the crunch and color contrast...important in Japanese recipes. Maybe some diced carrots.

Yum!

 

[coloradoclyde]

Spence, that noodle dish looks great. I suggest you add a few snow peas to get the crunch and color contrast...important in Japanese recipes. Maybe some diced carrots.

Yum!

:thumbsup:

 

[George]

Spence,
Any time you would like to share any more of your Japanese, or really any oriental recipes, I'm all ears.

I wouldn't know where to start with the recipes, too many Japanese ingredients for most people. I wouldn't mind sharing a little Japanese eye candy, though. Far more than you want, but it is what it is. Off topic warning, run away, run away.
http://s881.photobucket.com/user/Spence_2010/slideshow/My Japanese

Spence

 

[Tallswife]

I nominate Spence to cook dinner for all of us!

 

[coloradoclyde]

I'm going to call him Iron Chef Spence.... :wink:

Hey Claude.....We need a drooling Imogi... :grin: :grin:

I just ate and now I'm hungry again.....

 

[satx78247]

I second your motion.

yours, satx

 

[Billnpatti]

Man do I agree with Clyde, heck, you got to die of something! We love turkey and have it several times a year in many ways. Roasted, smoked, fried and in soup and/or noodles.

At least when this old fat boy croaks, they can say he ate well ...very well! :thumbsup:

:stir: Let's eat!

Horner, I'm with you. I want to die with something good on my breath and it won't be celery and tofu. :shake: :haha:

 

[coloradoclyde]

Man do I agree with Clyde, heck, you got to die of something! We love turkey and have it several times a year in many ways. Roasted, smoked, fried and in soup and/or noodles.

At least when this old fat boy croaks, they can say he ate well ...very well! :thumbsup:

:stir: Let's eat!

Horner, I'm with you. I want to die with something good on my breath and it won't be celery and tofu. :shake: :haha:

Looks like tofu to me..... :hmm:

 

[Billnpatti]

I think I am handy enough with "chow wrenches" to work around it. :haha:

 

[George]

You will wind up still hungary, everything in that bowl except the noodles is tofu.

What's the problem with tofu?

Spence

 

[Billnpatti]

Okay, Spence, you've backed me into a corner and I will have to admit that I do like tofu in many preparations. :redface: It goes well in fruit salad since it picks up the flavor of the fruit. I also like it in stirfry for the same reason.
But by itself it is pretty poor tasting fare. :barf:

 

[George]

Yeah, I agree. It needs flavor from somewhere, the plain white tofu is not very exciting. It's impressive how many forms it comes in, though, and many of them are quite good.

I've noticed that Japanese food tends to be flavored much less intensely than what I'm used to, and I doubt any real Japanese person would approve of my 'Japanese style' cooking.

Spence