Rec. Easy Roasted Kabocha squash and ?What to do with leftover Pot Roast?

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foodmuse

Well-known member
Anyone have easy ways to use up leftover pot roast? I roasted a 4lb Rump roast Sunday and would like some new ideas of what to do with the leftovers.

I'm roasting slices of Kabocha (it looks like acorn squash) squash in the oven now as a nice veg side for dinner.

Toss slices (uniform size) skin on with a few tablespoons of olive oil(toss until coated), salt and pepper. Needs a good amount of salt.

Spread in a jelly roll pan or cookie sheet(use foil for quick clean-up) and roast at 350 degrees.

Flip pieces after the underside browns and cook for 1 - 1 1/2 hours until the outside of each piece turns crispy and brown and the inside softens. It caramelizes into something very similar to candy - and it is low carb. Yes, I'm a happy low carber.

I also roast onions cut in eigths, turnips (peeled), chunked zuchini and red and green peppers in quarters this way.

Softer vegetables are done sooner. I usually keep them seperate in the pan so I can scoop out each type as it turns brown and soft. You'll need to flip the vegetables when one side has browned about 20-30 minutes in.

This recipe is so forgiving. You can do it at a higher temp as long as you keep an eye on it.

 
What I do with leftover roast

Sandwiches are great. We really like French Dip. Make an Au Jus from a package, put your meat slices into it and simmer until the broth has a rich meat flavor. I add garlic powder, to the au jus and somtimes a little red wine.
Lightly butter your favorite sandwich rolls, wrap in foil and heat. Pile meat on roll, spread some horseradish, if you like and serve with a bowl of the au jus. Happy dipping!

 
For comfort food with the roast, I usually make hash, with chopped potatoes, lots of

chopped onions, all mixed together and cooked until almost tender and crusty and brown in spots. Salt and pepper, add any beef juices you have, then add the chopped up beef. Stir all together and heat through. Yum.

Also, thinly sliced roast beef sandwiches, as Karen suggested, are good, especially with horseradish and mayo.

 
I do our winter comfort food...shepherd's pie. Often I make the meat portion only, .....

using the Cuisinart, (takes only a moment), then freeze in the baking dish and do the potatoes the day it comes out of the freezer.

 
Pepa's Gazpacho from "Women on the Verge of a Nervous Breakdown"

without the sleeping pills:

Tomatoes, cucumber. pepper (I used most of a jalapeno) onion, bread, vinegar, a clove of garlic, salt, pepper, and olive oil.

 
Lebanese Chicken: I like this better cold than hot. I baste it with its juices while it is cooling

to glaze it. Since most chickens are larger than the ones called for, I just add all the ingredients with a free hand. The overnight marinade is nice, but not essential:


LEBANESE CHICKEN

From Bon Appetit, 1/96.


¾ cup fresh lemon juice
8 large garlic cloves, minced
2 tbs. minced fresh thyme or 2 tsp. dried
1 tbs. paprika
1½ tsp. ground cumin
¾ tsp. cayenne pepper
2 3-pound chickens, split lengthwise, backbones removed and discarded
Salt and pepper

Lemon wedges


Whisk lemon juice, garlic cloves, thyme, paprika, cumin and cayenne in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

Preheat oven to 425ºF. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 minutes. Transfer to plates. Garnish with lemon. Pass pan juices separately.

http://www.epicurious.com/recipes/food/views/Lebanese-Chicken-1204

 
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