Butternut squash and sweet potato soup: In a pot, mash butternut squash and sweet potato, add chicken soup or water until you reach your desired consistency. Then add garlic powder, salt, pepper and nutmeg to taste. Heat and serve hot. (Optional, add soy milk instead of soup or water.) Cooked vegetables and noodles: Cube about 2 cups of cooked vegetables. Dice an onion and fry until transparent. Then add one can of crushed tomatoes, some chopped parsley, 1 cup of chicken soup, salt, pepper and garlic powder. Cover and cook for 15 minutes. Add 2 tbsps flour, mix well, and then add vegetables. Heat through, adjust seasoning. Serve on a platter of noodles or rice.
Mashed carrots and cauliflower: Simply mash carrots and cauliflower with a fork. Add salt, pepper and garlic. It’s taste: out of this world.
And one more: mix any cubed vegetables with fried onions and seasoning for an easy side dish.
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As we mentioned last time, chicken or meat leftovers can be used in a variety of ways. First, you have to evaluate how much food is available and then with easy planning you can calculate how many family meals can be prepared from it. The following are some wonderful suggestions for meals.
Welcome to Part III – what to do with the cooked chicken. Our job is to rehydrate it, change the way it looks, and, at times, hide it using dough, eggs, mayonnaise, or sauce. I have found that making up fancy names for the dish not only adds flair, but will help your family know what to ask for next time. Unless otherwise stated these recipes serve 4-6 people. (Note: Though we use the word chicken – each recipe works just as well with meat or turkey.)
Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.