This month, the LP 15 is entitled "Recycled, Reloaded." Very appropriate for the culture who "waste not, want not." Visions of my recycled foods come into mind, both for re-cooking and for other valuable uses to lessen my contribution to the waste dump. How do I recycle foods? Let me count my ways.
First off, if I can freeze them, I do them in servings of one for quick lunch fix at times I am alone (or for my son who craves for heavy merienda). If I have leftover Korean beef and mashed potatoes or rice, or kare-kare with rice, or adobo with rice, I place them in a foil-lined small loaf pan and wrap, then freeze without the pan. I reheat these in oven toaster for 30 minutes at 350 deg prior to eating.
Second, I "remodel" some grilled or slow cooked meaty dishes to come up with new ones. Pancit, chicken empanada, chicken-veggie egg drop soup, chicken sopas and chicken mami noodles come to mind when I have leftover roasted chicken; special fried rice and ham-veggie omellet when I have leftover veggies and ham; beef siopao and asado roll when I have leftover beef pares; and fish lumpia, escabeche, sarsiado, or dinengdeng when I have leftover grilled/fried fish.
Third, I turn my old bread slices into bread pudding, french toast, biscocho or bread crumbs.
Fourth, I may not re-cook them. All biodegradable scraps (veggie peelings, seeds, or bones) and leftover I produce from my kitchen either go to chicken food bucket (goes to my MIL) or to my compost bucket (goes under the garden dirt). I do not consider them "waste" at all.
That said, I have tons of recipes in mind for this round of LP hosted by Lafang. But I do not have the luxury of time to post the recipes, or I might have posted about them in past entries, and I do not want to be redundant. Hence, I have decided to post two of them: Pandelimon de Patatas is my first entry. The next post will be Fish Lumpia.
I do not claim originality for this recipe. It so happened that in my wish to make use of leftover boiled potatoes, I looked for recipes for rolls/breads making use of them, as usual, from my fave bread machine recipe source, breadworld.com. I found Potato Dinner Rolls. After it was baked, it reminded me so much of pandelimon; hence , the name I gave it. I just omitted the egg glaze. I can't give you the link to the bread machine recipe because they seem to have deleted that and replaced with the conventional method (that is the link I used). Here is the bread machine version, edited by yours truly. The first time I made it, the dough was too sticky to form into balls. So on my second time (I baked again per husband's and son's request), I added more flour while the BM was kneading, and it solved my problem).
1 / 2 cup milk
1 / 4 cup potato water
1 / 2 cup boiled and mashed potato
1 / 4 cup butter or margarine
1 large egg
1-1/2 teaspoons salt
3 cups bread flour + 2-3 tbsp while kneading
1/4 cup sugar
2 tsp Fleischmann's bread machine yeast
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!