What’s Left?

Make the most of left­overs

Runner's World (UK) - - Contents -

LEFT­OVERS Tur­key and cranberry sauce

TURN THEM INTO Tur­key salad with cranberry vinai­grette

Cranberries pro­vide a hit of proan­tho­cyani­din an­tiox­i­dants that pro­tect your car­dio­vas­cu­lar sys­tem by re­duc­ing artery stiff­ness, cholesterol lev­els and inflammation.

Makes 4 serv­ings

140g cranberry sauce 3 tbsp ex­tra vir­gin olive oil 1 tbsp cider vine­gar 2 tsp Di­jon mus­tard 1 tsp fresh thyme 1 clove gar­lic, mashed 1/4 tsp salt 1/4 tsp black pep­per 120g baby kale 2 medium car­rots, peeled and shred­ded 2 medium parsnips, peeled and shred­ded 280g diced cooked tur­key 2 pears, thinly sliced 120g soft goat’s cheese, crum­bled Hand­ful of pecan nuts, chopped

Whisk to­gether the cranberry sauce, olive oil, cider vine­gar, mus­tard, thyme, gar­lic, salt and pep­per. In a large bowl, toss the kale, car­rots, parsnips and tur­key with enough dress­ing to coat the greens. Di­vide among four plates and top with the pears, goat’s cheese and pecans. Driz­zle the re­main­ing dress­ing over the salad. LEFT­OVERS Soft, creamy cheese and dried fruit

TURN THEM INTO Fig and Brie grilled cheese melt

Softer cheeses, such as Brie, melt beau­ti­fully when grilled, while dried figs pro­vide fi­bre, vi­ta­min K and bone-build­ing calcium. Add some tur­key (there should be some around some­where) for a de­cent dose of selenium, which may help raise your mood.

Makes 4 serv­ings

110g dried figs, stems re­moved 180ml unsweet­ened ap­ple juice (not from con­cen­trate) 1 tsp dried thyme Pinch of salt 8 slices whole­grain bread 120g Brie, rind re­moved 250g shred­ded tur­key Hand­ful of baby spinach 2 tbsp un­salted but­ter

Place figs, ap­ple juice, thyme and salt in a saucepan. Bring to a boil, re­duce heat and sim­mer for 20 min­utes. Re­move from heat and leave to cool for 15 min­utes. Blend this mix­ture into a chunky paste. Spread fig paste on each slice of bread. Di­vide the cheese, tur­key and spinach among four slices of the bread and then top with the re­main­ing slices.

Heat 1/2 tbsp of but­ter in a pan over a medium heat. Cook the sand­wich un­til the cheese has melted and the bread is golden brown (about three min­utes per side). Re­peat with the re­main­ing but­ter and sand­wiches.

Ham’s pro­tein boosts re­cov­ery. Makes 6 serv­ings

6 large eggs 2 large egg whites 80ml semi-skimmed milk 50g grated Parme­san 2 tsp fresh thyme 1/4 tsp black pep­per 1/2 tsp pa­prika (op­tional) 1 tbsp rape­seed oil 200g Brus­sels sprouts, sliced 150g sliced mush­rooms 2 shal­lots, chopped 2 cloves gar­lic, minced 200g diced cooked ham

Heat oven to 200C. Whisk the eggs, whites and milk. In a bowl, mix the cheese, thyme, pep­per and pa­prika (if us­ing). Heat oil in a 24cm oven­proof pan. Add the sprouts, mush­rooms, shal­lots and gar­lic, and cook un­til the veg­gies are ten­der. Stir in the ham and pour egg mix­ture into the pan. Cook for three min­utes (do not stir). Trans­fer the pan to the oven and bake un­til the egg is cooked.

LEFT­OVERS But­ter­nut squash TURN IT INTO Pasta with squash and co­conut sauce

But­ter­nut squash con­tains heart-friendly fi­bre.

Makes 6 serv­ings

900g cooked but­ter­nut squash 250ml light co­conut milk 2 tsp curry pow­der 2 tsp chopped gin­ger 3/4 tsp salt 1/4 tsp chilli pow­der 250g fusilli pasta 2 tsp rape­seed oil 1 small onion, chopped 300g frozen peas 2 cloves gar­lic, chopped Hand­ful of dry-roasted, salted cashews, chopped Hand­ful of co­rian­der, chopped Ground black pep­per 1 lime, cut into 6 wedges

Blend the first six in­gre­di­ents un­til smooth. Cook the pasta, re­serv­ing 150ml of cook­ing water. Heat oil and cook the onion un­til soft­ened. Stir in peas and gar­lic. Add sauce and sim­mer. Stir in pasta, cashews and cook­ing water. Serve with co­rian­der, pep­per and lime.

LEFT­OVERS Sweet pota­toes and ap­ples TURN THEM INTO Yummy waf­fles

The vi­ta­min A in sweet pota­toes sup­ports your im­mune sys­tem. Makes about 10 waf­fles

180g oat flour 2 tsp bak­ing pow­der 11/2 tsp + 1/4 tsp cin­na­mon 3/4 tsp bak­ing soda Pinch of salt 300ml semi-skimmed milk 120g plain yo­ghurt 200g mashed sweet potato 80g ap­ple sauce 2 large eggs 1 tsp vanilla ex­tract 1 tbsp un­salted but­ter 2 large ap­ples, cored and sliced 80g maple syrup

Stir to­gether the oat flour, bak­ing pow­der, 11/2 tsp cin­na­mon, bak­ing soda and salt. In a bowl, whisk milk, yo­ghurt, sweet potato, ap­ple sauce, eggs and vanilla. Add the wet in­gre­di­ents to the dry and mix. Pour bat­ter into greased waf­fle iron and cook un­til set; re­peat un­til you have 10 waf­fles. Melt but­ter in a saucepan. Add ap­ples, syrup and 1/4 tsp cin­na­mon. Cook un­til ap­ples are ten­der. Serve the ap­ples on top of the waf­fles.

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