Category: Cooking with leftovers

Homemade Red Wine Vinegar

Realizing that #leftoverwine is an oxymoron, the occasion did present when a high quality bottle was opened at the end of a multi-bottle evening and not finished, then said bottle was put into the wine cellar and forgotten for a week past it’s drinking window. Shit!

Time to make some red wine vinegar! I left the bottle, corked, in the dark, cool cellar for an additional month then set to starting my kitchen #chemistryexperiment.

Vintage Red Wine Vinegar

  • Up to 750 ml leftover Red Wine of any variety – in this case, I used: 3/4 bottle Eighty Four Wines 2013 Malbec out of Napa, CA + about 1/4 bottle Bodega Y Vinedos Catena 2019 Malbec out of Argentina
  • 1/2 tsp (2.5 ml) 3% Hydrogen Peroxide (if wine contains sulfites)
  • 1 cup (237 ml) Unchlorinated Water
  • 1/2 cup (118 ml) Raw, Unfiltered, Unpasteurized Vinegar, or a Vinegar Mother – I used Bragg Organic Raw-Unfiltered Apple Cider Vinegar With the Mother

Pour the wine into a dry, sanitized, wide-mouthed, sealable (canning) jar that holds at least a quart. If the wine contains sulfites (it will say so on the back of the bottle), stir in the hydrogen peroxide and let the wine sit for about a minute to neutralize them. Stir in the water with a wooden spoon.

Stir in the raw vinegar well to oxygenate the wine.

Cover the jar with either tightly-woven, quadrupled cheesecloth or a piece of muslin, even a thick paper towel, securing with rubber band/string/a screw on metal canning band, or, like I used, 😉 a zip tie to keep fruit flies out. You can cover it with a paper coffee filter for extra protection from fruit flies if desired. The jar needs to breathe (vent its Carbon dioxide) so do not, under any circumstances, put the metal inner jar canning lid or glass clamped vacuum lid on to seal.

Place your jar on the counter, out of direct light, or in a cupboard, where the temperature stays between 65° and 75°F. The longer you leave it alone to fully develop it’s acidity, especially if you have blended more than one type of wine, the better. Ideally, leave it alone a minimum of one month before checking your acidity level. Your ph should be 4.0 or below.

Bottle half of the vinegar, in a pressure resistant bottle, leaving headspace and replace with the same amount of wine for another batch. Or, you can bottle it all, storing the mother (1/2 C) for another batch or to share with a friend to make her own.

Amazon carries many suitable bottles for storing vinegar

The vinegar can be used immediately (stored in the refrigerator if you like the flavor as it is) or aged longer in your cupboard or on the cool counter top to allow it to mellow further and the flavors to develop more fully.

  • Troubleshooting: Most fermenting problems with vinegar come from trying to ferment in temperatures that are too warm for the fermentation process. Try to keep your jars in a room that’s between 55 and 75°F.
  • Surface growth: If you see anything “scummy” starting to grow on your vinegar while it’s fermenting, scoop off the surface growth. If it smells fine, it is fine.
  • Over-Fermenting: If your vinegar develops an awful smell (like rotting garbage), toss it out. If it smells a little funky (like vinegar), it’s probably fine.
  • Mold Growth: If you’re having problems with mold growing on the vinegar (not simply white scum on the top), toss out the vinegar. Next time, make sure your vinegar is fermenting in a room that’s not above 75 degrees, and is in a place with good airflow.

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Cheesy Poblano Chicken Bake

PoblanoChickenBrocBakePlaying around during #Keto meal prep this weekend, I came up with a high protein/low carb chicken and broccoli casserole that’s a great dinner with a salad or perfect for a grab-and-go lunch that can easily be reheated in the microwave at work!  #ThisGirlLovesToEat

Cheesy Poblano Chicken Bake

  • 1 Poblano Chili, seeded & finely chopped
  • 4 TBLS Butter, divided
  • 8 oz Fresh Broccoli Florets, trimmed
  • 1.75 lb (28 oz) Chicken Breast (uncooked and cut into appx 2 x 2 chunks)
  • 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 Cup Water
  • 1 Cup Half & Half
  • 6 oz Sharp Cheddar Cheese, shredded
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder

Preheat the oven to 350º F and spray the bottom of a 9 x 11 inch Pyrex baking dish with olive oil cooking spray.

In a microwave steamer, cook the raw broccoli on high power for 4 minutes.  Layer the cooked broccoli into the Pyrex baking dish.

Using the same steamer, cook the chicken in the microwave for 5 – 6 minutes, just until cooked thru.  Remove the chicken to your stand mixer with the paddle attachment and shred the chicken on low (about 2 minutes).  Layer the chicken on top of the  broccoli layer.

In a medium saucepan, combine 2 TBLS of the butter and the chopped Poblano pepper and saute until the peppers are soft and the butter has turned green (5-7 minutes).  Add the remaining 2 TBLS butter, salt, pepper and garlic powder, and, once melted, stir in the flour.  Cook while stirring constantly for about 2 minutes, over medium heat, until the mixture is bubbling and very well combined.

Add milk then water, and whisk until smooth, scraping roux out of the corners of the saucepan.  Increase heat to medium high, bring to a simmer, stirring constantly until the mixture thickens, 2 to 4 minutes.  Remove from heat and stir in the cheese until smooth.  Add the paprika.

Pour the cheese sauce over the top of the chicken layer and spread to the edges of the pan.

Bake 20-30 minutes, or until sauce is bubbling and the casserole is warm throughout.

Nutrition Information (6 Servings)

  • 350 Calories
  • 20 g Fat
  • 2 g Carbohydrates
  • 37 g Protein

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: food news, recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Crustless BBQ Chicken Quiche

1A hearty, meat-filled quiche can be breakfast, lunch, or dinner.  If you skip the meat, it’s a great main course on #MeatlessMonday or during #Lent, and is a perfect way to use up #Leftovers!

This week I made more chicken thighs than we could eat, so they became the star of this spicy main dish pie!  I served it alongside a peppery arugula salad and a big glass of #WesterlyWines Côte Blonde Syrah.

Easy Crustless BBQ Chicken Quiche

  • 5 Large Eggs
  • 1/8 Cup Heavy Whipping Cream
  • 1/4 Cup Whole Milk
  • 1 Cup Shredded Sharp Cheddar Cheese (Or any type you choose)
  • 2 Cups Chopped Cooked Chicken Thighs
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Sliced Mushrooms (Any type)
  • 1/2 – 6 oz Can Diced Green Peppers or Jalapeños (If desired)
  • 2 Cups Fresh Greens (Any type I used Spinach)
  • Olive Oil
  • Salt & Pepper to taste
  • 2 TBLS Low Carb BBQ Sauce (I use Stone Brewing Arrogant Bastard)

Preheat oven to 350° F and grease a 9 x 9 square baking pan or Quiche/pie pan generously with olive oil.  Add 1/2 cup of the cheese to the bottom of the pan and set aside.

In a medium skillet, over medium-high heat, add 2 TBLS Olive Oil (I used garlic infused oil).  Add onions, jalapeños, and mushrooms and sauteé until onions are translucent and begin to soften a bit.  Add the spinach, another TBLS of olive oil, and cook another 30 seconds or so, just until the spinach begins to wilt.  Remove from pan and set aside.

Add chopped chicken thighs to the pan.  Stir in the BBQ sauce and cook about 2 minutes.  Remove from pan and scatter across the cheese layer in the prepared pan.  Top the chicken with the Spinach mixture, making sure to distribute evenly around the pan.  Top with the remaining cheese.

In a medium bowl or large mixing cup, combine the eggs, milk, cream, salt & pepper.  Whip thoroughly with a wire whisk.

Pour the egg mixture over the vegetable and cheese layers in the pan.  Put pan into preheated oven and cook for 40-45 minutes, or until center is set.  Remove pan from oven and cool on a wire rack.  If eating immediately, slice into 8 wedges and serve warm.

Suggested toppings:

  • Guacamole
  • Sour Cream
  • Chives
  • Sliced Avocado

If meal prepping, slice into 8 sections and put into a large container in the refrigerator to eat during the week.  To reheat: Microwave a single portion on high for 30 seconds, top and enjoy!  #ThisGirlLovesToEat

Refrigerator Soup

Nothing is worse than realizing that you have a refrigerator full of expensive groceries that are nearing the end of their freshness and it’s time to cook them or they’ll go to waste.

Unfortunately I found myself in just that situation today, with a ridiculous amount of post New Year’s ingredients that were past their ability to be frozen, so a week’s worth of meal prepping #BetterThanUsual meals began with a soup that my family usually boycotts.  I’m betting that, with a pound of filet mignon, they won’t be boycotting this one. 😉  The bonus for me is that it is #KetoFriendly

refrigeratorsoup

Refreigerator Keto Soup

  • 2 Pieces Thick Cut Bacon cut into 1/4″ strips
  • 1/2 Medium Onion chopped
  • 2 cloves garlic minced
  • 2 tsp Fresh Thyme chopped
  • 3/4 Pound Uncooked Steak cut into 1/2″ pieces
  • 2 Medium Zucchini chopped into 1/2″ chunks
  • 3 Roma Tomatoes chopped (or 1 can diced tomatoes)
  • 1 Can Campbells Condensed Beef Consommé + 1 Can Water or 2 Cans Beef Broth
  • Freshly ground sea salt & pepper to taste

Over medium heat, cook bacon until almost brown.  Add in onion, garlic, and thyme.  Sauté about 5 minutes then add the steak and cook over medium-low heat until just browned.

Add the tomatoes and zucchini and stir in.  Cook about 5 minutes.  Salt and pepper liberally.  Add the consommé and water to the pan and return the heat to medium.  Bring the soup to a boil then return to the heat to medium-low and continue to cook for about 30 minutes.

Serve with shredded cheddar or pepper jack cheese over to top if desired.  #ThisGirlLovesToEat