Do you have leftovers from Easter lurking in your fridge or freezer? When I host a dinner I tend to make too much food, because the worry of not having enough haunts me. Besides, who wants to waste? When I think about all the time and energy spent making each dish, I feel obligated to use them. I also hate eating the same things over and over. Here is what I am doing with my leftovers. Hopefully you will be inspired to do something with yours.
Leftover: Hard-boiled eggs and Ham (maybe a green veggie)
Fix: Ham, Egg, and Cheddar Gratin (Inspired by Williams-Sonoma Casual Entertaining)
-6 Hard-boiled Eggs (split in length-wise halves) -1/2 cup low-fat Cheddar or Velveeta if you prefer – 2 cups of trimmed & diced Ham -3Teaspoons Tarragon -1/4 cup Onion, diced -1 stalk Celery (or other leftover green veggie), diced -3 cups reduced-fat Milk (room temperature) -1/4teaspoon Nutmeg -dash of Hot Sauce – 3 tablespoons Cornstarch -3 tablespoons water or broth -1/4 cup low-fat Shredded Cheddar -1 Tablespoon Butter (or substitute) -Salt – Pepper
1.Preheat Oven to 400 degrees F.
2.Heat Butter in saucepan over medium heat. Once melted add the Onions and Celery until translucent. Add the Ham and heat through.
3.Once mixture is warmed, add 1 teaspoon Tarragon and stir. Pour Ham mixture into the bottom of a lightly greased baking dish.
4. In the same suacepan, pour Water and Cornstarch and wisk quickly. Cook over medium-low heat until boils and then pull it off the heat and turn stove off.
5. One cup at a time add the Milk, whisking in. Over medium heat whisk until thickened. Once the sauce thickens, add the 1/2 cup of Cheddar. Stir so that the Cheddar melts smoothly.
6. Take 6 halves of the Hard-boiled Eggs and dice them up. Add them to the Cheddar Sauce. Add the Nutmeg, Hot Sauce, and Tarragon. Salt and pepper to taste. Remove from heat. Pour Cheddar sauce into the baking dish.
7.Place remaining Hard-boiled Egg halves yolk-side up in the pan, distributing them evenly. Sprinkle Cheddar over the top.
8. Place baking dish in oven for 10 minutes or until golden and bubbly.
9. Serve and enjoy.
-If for some reason the sauce is a little soupy, add toast to soak up. It is still super yummy!
-You can make a roux with equal parts flour and canola oil if desired, instead of the corstarch slurry for thickening.
Leftovers: Ham Hock and Carrots
Fix: Soup Beans
– 1 Ham Hock -3/4cup Carrots (diced) -1/2 onion diced -2 cloves garlic minced
-2 cups Great Northern or Pinto Beans -4 cups low-sodium Broth or Water – Black Pepper
1. In a dutch oven (or pot) heat Onions and Garlic over medium heat ntil translucent. Add the Carrots and Ham Hock. Cook until warmed. Pepper to taste.
2. Stir in Beans and cook until warm. Add the Broth and bring to a boil.
3. Once at a boil, simmer for at least an hour. Serve.
-You could transfer the ingredients into a crock-pot on your way to work, and put it on a medium low setting and come home to some good eats!
-Serve with cornbread.
-Freeze leftovers for a cold, rainy day.