A Remarkable Concept: Leftovers

This past week marks one of the best holidays around–Thanksgiving. It’s an excuse to pig out and stuff your face, there seriously couldn’t be anything better right? You’re going to think I’m crazy but yes there is…the leftovers. Leftovers are your excuse to extend the holiday. This year I opted for not one but two next day recipes: Crispy Green Beans with Sriracha Mayo and Rosemary Mashed Sweet Potatoes with Shallots.
I decided not to make the sriracha mayo and instead eat them on their own with leftover stuffing 🙂
For the green beans you’ll need:
 unnamed-1
  • 2 1/2 c. panko
  • 2 tsp. fresh thyme leaves
  • 1 tsp. garlic powder
  • 1/2 tsp. ground red pepper
  • 1/8 tsp. kosher salt
  • 1/2 c. all-purpose flour
  • 4 egg whites
  • 1 pound leftover steamed green beans
Alright now to get started… Preheat the oven to 375°. Then get that panko out and spread it onto a baking sheet. Bake at 375° for 4 minutes or until golden brown and you see a nice crisp start to form. Then, transfer the panko to a shallow dish and let cool. Add thyme, garlic powder, pepper, and salt and toss everything until fully combined. Next, place the flour in a shallow dish and the egg whites in another. Go ahead and soak the green beans in flour, then egg whites, then the panko mixture and place on a baking sheet. Repeat that process until you’ve used all your beans. Lastly, bake those green beans at 375° for 8 minutes or until they become nice and crispy. There you have it, one side down, one more to go!
unnamedFor the Rosemary Mashed Sweet Potatoes you’ll need:
  • 5 1/2 tsp. extra-virgin olive oil
  • 2 medium thinly sliced shallots
  • 1 1/2 tsp. brown sugar
  • 1 1/3 lbs. sweet potatoes (I used a single microwave sweet potato as I was about to eat my left foot out of hunger!)
  • 2 tsp. finely chopped fresh rosemary
  • 1/4 tsp. coarse sea salt
  • 1/4 tsp. black pepper

Now get that pan out and get cooking! Heat oil in a medium skillet over low. Then, add the shallots and cook for roughly 5 minutes. After that 5 minutes has passed, you’ll want to sprinkle with the brown sugar and cook for about 20 minutes or until shallots are golden (mine didn’t take this long, you’ll just have to gauge this step based on your stove type). Then I heated up my sweet potato in the microwave. Once it was done I let it cool, removed the skin and cut into chunks to make it more ‘mashable.’ I added the rosemary, salt, and pepper and combined and smashed everything together. Serve that creamy mashed potato goodness with a drizzle of olive oil and top with your incredible shallot mixture.

Voila! There you have it–Thanksgiving day 2. All you need to do is add some turkey, slap some gravy on that plate and give yourself permission to dig in–I certainly know I did! But until next time (or next year for this holiday), keep eating!

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