Today I wanted to kick off a new Friday series. I’m calling this one Tonight & Take 2. I get questions about how I have all the ingredients for everything I make or how I come up with what I make.
The reason I have an ingredient on hand is because:
a) I live to avoid grocery shopping so leftovers are planned to a T
b) using-what-I-have is my middle name
c) cooking for 2 of us means a whole package/container/item needs creativity so we aren’t eating the same thing day in and day out.
I just don’t usually share how I plan to use the other half. I might use part of the whole for a recipe but now you’re going to see how that happens. I also might make something and space out the blog posts so you think each posted item was spaced out. Aren’t you excited?!
Here are my meal planning tips here and here. Now, back to using an ingredient to make 2 totally different dishes.
Butternut Squash and Black Bean Enchiladas
½ roasted butternut squash
1 cup black beans
8 oz shredded monterey jack cheese or pepper jack
1 tbs liquid smoke (optional)
1 tbs salsa
8 wheat tortillas
Fill each tortilla with squash, black beans, and cheese.
Roll up and top with enchilada sauce.
Bake covered for 20 minutes at 350-degrees.
These were flavorful and I loooved the smoke flavor with the squash. The beans make it filling and balanced. Does this have you thinking about another leftover that would be good in here? Throw it in! Go crazy!
Now, these enchiladas were take 2 on a roasted butternut squash. Round one was a fall pizza with butternut squash, gouda, and bacon.
I love leftovers. I love transforming one thing into something totally different annnnnd I love not spending any money to do it. These were a prime example of all these things. I had leftover risotto from the other day. I made more than usual but even with Mr. J and I eating it with dinner one night and leftovers for lunch the next day, there was still a good amount. I decided to make aranchini!
Aranchini are historically Sicilian but as you can imagine other regions of Italy have similar ones that they’ll tell you are not aranchini. I learned this while dining with the mob. Mine are not authentic since I didn’t have any mozzarella for the middle.
Even without this seemingly key ingredient, these were simply delicious. Maybe because I fried them. I never fry anything so it makes me appreciate it even more. Frying makes me anxious and it’s such a mess.
1 ½ cups prepared and chilled risotto
2 eggs, whisked with 1 tbs water
1 cup panko
2 tbs grated Parmesan
Preheat oil ½ deep in a pan on medium
Scoop refrigerated risotto into 1” balls
Dip each into eggwash then roll in panko until completely covered
Fry in batches turning until golden brown.
Remove and let rest on paper towel.
These were so surprisingly good! I let them get pretty fried before turning them the first time. I think that really helped them stay together since they had a solid fried base on the bottom when I scooped with a slotted spoon.
We each ate a few as an app with dinner and I froze the rest. I think they’ll defrost pretty easily in the fridge and bake to reheat. They’ll be awesome when this weekend is over and I can celebrate a successful event (knock on wood!). I work all year for this weekend so wish me luck, dry weather, well behaved vendors, and lots of fundraising $$ coming in!