Here we are on KTVU’s
Bay Area People” turning Thanksgiving leftovers into a yummy Asian-inspired rice bowl.
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:
Another Thanksgiving has come and gone. Simran and I hope you had the chance to enjoy some great company and great food. We were both too busy cooking, eating and sharing the holiday with family and friends to think too much about blog posts but now that we’re back to “real life”, here are some pictures and highlights from the festivities.
Turkey 3 Ways in Monterey
We had a big celebration that brought together 3 branches of our family in picturesque Monterey. The day was gorgeous, crisp and clear. In addition to the array of fairly traditional potluck side dishes (everything from Great Aunt Titi’s famous refrigerator mashed potatoes; to green salads; candied yams; bread stuffing; my dad’s nor mai fan (Chinese rice and sausage stuffing); French Apple Cake and my husband’s apple pie made from his grandmother’s recipe — our table featured turkey cooked three ways: BBQ’d, smoked and oven roasted.
While the turkeys cooked away, some of us took a walk on the beach in Carmel, the kids did lots and lots of running around and the adults just kicked back, caught up and had a glass of wine. Ahhh, that’s my kind of Thanksgiving! The smoked turkey was probably the winner in my book (although make note: not ideal for gravy-making), so I think we may be seeing a backyard smoker at Casa Stacie sometime soon!
Simran’s holiday took a more non-traditional route. In this case a trip to LA with her family to relax and check out the sights and eats. She tells me she came across some great food, but I’ll let her share the details about that.
….. and now to the all important leftovers!
I fall into the category of people who look forward to the leftovers just as as much as the “main event”. There are certain eagerly-awaited, Thanksgiving leftover-driven dishes that only come but once a year. In an informal poll, here’s what my friends did with their leftover turkey this year:
- tacos with homemade chipotle sauce
- stir fry with veggies and rice
- ate it cold while standing in front of the fridge 😉
- pot pie
- croquettes (turkey, mashed potatoes, indian spices, egg and breadcrumbs)
- turkey corn soup (vs. Chicken Corn Soup)
- turkey and vegetable curry
- turkey hash with eggs for brunch
- we made soup stock from the bones
- homemade hearty turkey & veggie soup
- white wine coq au vin with turkey instead of chicken, and your basic rustic turkey soup with clear broth
- turkey soup, turkey enchiladas, turkey quesadillas, turkey tetrazzini. And turkey sandwiches, of course
- turkey and white bean chili…
- Martha Stewart’s leftover shepherds pie and put it in the freezer for a day when we are craving Thanksgiving again
- sandwiches and my stepfather made soup with the carcass
- homemade hearty turkey & veggie soup
- sandwiches, my favorite!
- A close friend, amazing cook and food blogger, “The Hungry Dog” just posted about her leftover adventures and trip back to her childhood with some turkey Tetrazini.
- And for the truly ambitious, I love these recipes from David Chang’s “Thanksgiving Leftover Challenge” with Food and Wine Magazine from a few years back. Click here to check out his recipes for mashed potato spring rolls, spicy brussels sprouts with mint, turkey breast with ginger scallion sauce, turkey cracklings, soy-braised turkey with rice, brown butter custard pie with cranberry glaze and cinnamon toast crumb crust.
Somehow, even with three turkeys, we sneaked away with no leftovers so we are living vicariously this year. Luckily my parents will be sure to hook us up. My mom celebrates her midwest roots by making open faced hot turkey sandwiches with gravy (and sometimes cranberry), and I’m certain that by now my dad has cooked up a big kettle of stock for jook (Chinese rice porridge). Probably my favorite leftover tradition of all is my parents’ annual jook party which in recent years has merged with our annual holiday baking/cookie swap. Jook and cookies, you’ve just got to love that. A tradition for the ages!