Who doesn’t find themselves with leftovers come the holiday season? Don’t throw them out! We turned to two chefs for their favorite holiday leftover recipe ideas!
Sweet Potato or Sweet Squash Pudding, Natural Epicurean Academy of Culinary Arts
1 large organic sweet potato or 1 medium organic winter squash (kabocha, butternut, delicata)
1 cup spring or filtered water
1 pinch unrefined sea salt
1/4 teaspoon organic tangerine zest
Wash sweet potato or squash. Cut into chunks and place in a pot with 1 cup of spring water and the salt. Bring to a boil. Reduce flame to medium-low, cover, and simmer until soft.
Purée the cooked sweet potato or squash in a hand mill, or mash with a potato masher. Place puréed pudding in a mixing bowl. Mix in tangerine zest, and serve.
To thicken your pudding, place puréed pudding in a pot, dissolve 1 tablespoon of kuzu in 2 tablespoons of water, stir kuzu into pudding. Heat pudding, stirring continuously until the kuzu is cooked (the white cloudy color disappears).
For an even sweeter pudding, add barley malt or brown rice syrup to the puréed pudding and simmer five minutes.
Use cinnamon, nutmeg, cardamom, ginger or other sweet spices in place of tangerine zest.
Garlicky Greens and Yams Sauté, Chef Bailey, Private Chef
2 cups leftover greens (kale, collards, sprouts, etc.)
1 1/2 cup leftover yams, chopped
1 shallot, sliced
1 tbsp olive oil
5 garlic cloves, minced
1/2 tsp cayenne pepper
1 tsp fresh ground black pepper
salt, to taste
2 cups shredded turkey, white meat (optional)
In a large skillet heat oil over medium-high heat. Add onions and garlic, and stir until onions become translucent and fragrant.
Stir in greens and turkey (optional). Sauté for approximately five minutes. Stir in yams and cook until yams are well heated. To avoid them becoming too mush, don’t overcook yams. Season with cayenne, pepper and salt to taste.