Right now, everyone has Thanksgiving on the mind and we are already thinking about how to transform the main Thanksgiving meal into something entirely different. We love cooking large quantities of food anyway and changing them up into a new dish the next day (or over the next few days). Naturally, Thanksgiving is the perfect vehicle for that. For us, I think, the holiday meal is really more about the “leftover challenge” versus the main day’s feast. Plus, we love taking traditional leftover Thanksgiving goodies to a different part of the world and turning them into “an around the world adventure.” Check out two of our blog posts from the years past – the first on “Leftover Thanksgiving Turkey Goes Global” and the second which was about hosting a “Global Thankgiving” with dishes inspired by different cuisines from around the world. This year, we have vegetarian family members in town and are hosting a vegetarian Thanksgiving potluck. I can’t wait to see what we end up with on Thanksgiving day and beyond.
Our kids love rice bowls and they also love the idea of designing their own rice bowl. The possibilities with Thanksgiving and turning what’s left of your Thanksgiving meal into a rice bowl are endless – you can stir-fry combinations of leftovers, make spiced potato patties with leftover mashed potatoes, dress leftover salad with an Asian vinaigrette and so on. For these rice bowls, pull out all your Asian condiments, sauces and seasonings and let your imagination run wild! Below is just some inspiration to get you started.
- Teriyaki-glazed turkey (recipe below)
- Flash-fried brussels Sprouts with Oyster Sauce Glaze (recipe below)
- Oi Sobagi / Korean quick cucumber pickle (recipe below)
- Bean sprouts, blanched and drizzled with sesame oil
- Diced Avocado
- Crispy Shallots
- Chopped Peanuts
- Chopped Herbs (mint, cilantro)
- Poached, fried or soft Boiled Egg
We recently taped this recipe for the show “Bay Area People”, here’s a link to the video segment on KTVU: