Shalom Life | July 01, 2014

The Nosh Pit: Kosher Recipes Using Leftovers

Rather than throwing away those leftovers, try making something fun and creative using these recipes

By: Ashley Baylen

Published: August 25th, 2014 in Culture » Food » Recipes

The Nosh Pit: Kosher Recipes Using Leftovers

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes Using Leftovers

During the summer, between children’s get togethers and sleepovers, backyard BBQ’s, picnics, and family dinners, we’re left with tons of leftover food. After you’ve given away as much as possible to friends, family, and neighbors, you’re left with one choice: be wasteful and throw out the food or be inventive! We’re here to help you with the latter. Here are 6 fun kosher recipes using leftovers!

Easy Salmon Cakes from AllRecipes.com


Ingredients:

2 cups fresh bread crumbs

2 eggs, beaten

1/4 cup fresh parsley, chopped

1/4 cup chopped green onions

2 teaspoons minced fresh dill weed

1 teaspoon fresh lemon juice

1/4 teaspoon ground black pepper

1 (14.75 ounce) can salmon, drained

2 tablespoons butter

Directions:

1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.

2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.

3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.

4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Leftover Roast Beef Soup from Yummly


Ingredients

    • 2 medium yellow onions, cut into small wedges
    • 2 stalks celery, chopped
    • 2 cups sliced fresh mushrooms
    • 2 tablespoons butter or 2 tablespoons olive oil
    • 3 -4 cloves garlic, minced
    • 1 1/2 lbs leftover cooked beef, chopped ( or may use thinly sliced leftover steak)
    • 64 ounces beef stock or 64 ounces beef broth
    • 1 tablespoon Worcestershire sauce
    • salt, to taste
    • black pepper, to taste
    • 8 ounces uncooked egg noodles

Directions

  1. In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
  2. Stir in the chopped cooked beef.
  3. Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
  4. Bring mixture to a boil and stir in uncooked egg noodles.
  5. Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

Spicy Thai Beef Salad from Joy of Kosher

Ingredients

For Dressing:

1 clove garlic

1 tablespoon grated ginger

1 lime, zested and juiced

2 tablespoons sesame oil For Salad:

For Salad:

2 cups shredded red cabbage

1 cup chopped green onion

1/2 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 hothouse cucumber, cut in half lengthwise and sliced

1/2 cup fresh cilantro, chopped or 1 teaspoon dried coriander

1/4 cup fresh mint, chopped

1 pound leftover cooked beef, shredded or chopped

2 tablespoons sesame seeds

Directions

In a small bowl, combine garlic, ginger, lime zest, juice and sesame oil. Stir to combine and set aside.

In a large bowl, combine cabbage, green onion, carrots, bell pepper, cucumber, cilantro, mint and beef.

Toss with dressing and evenly distribute between bowls. Garnish with sesame seeds.

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