Leftover Magic Lesson 3
- Shannelle Townsend
- Apr 17, 2020
- 4 min read
Hello There!
We are back with another value-adding lesson in our Leftover Magic Mini Course! Moving right along let us review everything we have cover so far
-Course Components in review:
1. The Re-Flavoring Method 2. Safe Leftover Storage 3. The "Cooling" Danger Zone 4. 1 Breakfast Recipe 5. 1 Lunch Recipe
Nice JOB! You are over half way through with the course. Look at you go! By this point we hope that you have learned a few things and enjoyed some good meals in the process!
Let us know which course component has been your favorite so far in the comments below! :)
Today we are sharing the course's dinner selection! We don’t know about you but when we are contemplating busy weeknight dinner options some common qualifiers come to mind: Fast, Easy, Minimal Clean-up, & Budget-Friendly (to name a few). 😊 This dish satisfies our conditions and then some by delivering major flavor and plenty of room for reinvention!
We're talking about the Classic American dish, Tetrazzini! Now, if you are currently mouthing to yourself, "Tetra-WHAT," No worries! You are not alone! 😊 Join us inside the Culinary Corner where we can explain....
Key Terms & Definition:
Tetrazzini is an American dish made with diced poultry or seafood and mushroom, traditionally using in a butter/cream and cheese sauce flavored with wine or sherry It is generally served hot over linguine, spaghetti, egg noodles, or some other types of pasta, garnished with parsley, and sometimes topped with breadcrumbs, almonds, canned fried onions, or cheese (or a combination). Tetrazzini can also be prepared as a baked casserole dish.
The dish is named after the Italian opera star Luisa Tetrazzini (pictured below).
It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident.
Talk about a loyal customer!
"Chicken" Tetrazzini was made famous by Chef Louis Paquet (pictured below).
Luisa Tetrazzini supposedly gave her recipe for “Spaghetti Tetrazzini” to Louis Paquet, the Executive Chef of the McAlpin Hotel in New York City but enjoyed his variation so much that she later took cooking lessons from Chef Paquet to learn how make his version! Needless to say the dish took off at the McAlpin Hotel and went on to became a popular restaurant menu item during that time period!
Tetrazzini was first introduced to the Home Chef by Good Housekeeping Magazine when they published the first known "Turkey" Tetrazzini recipe in October 1908, their variation incorporated cooked turkey, cream sauce, spaghetti, grated cheese, sliced mushrooms, and bread crumbs.
With all that history it is easy to see why no universal standard for the dish exists to date. And that is fine by us! We LOVE this recipe! It quickly became a household staple because it saves money & time. The BONUS is that there is plenty of room to make it your own! Take for example the extra time, effort, and money-saving variation we incorporated when we made the Leftover Magic version of the dish.... Now that sounds like a savory set-up!
For starters, we will be featuring our glorious holiday ham as the star of this dish version of the dish, but keep in mind, this is only for course purposes! We encourage you to go crazy with this one! Try it a million ways as you can think of. Each on will be your own masterpiece! We promise you won't be disappointed! Be sure to show us the goods by tagging our socials using the hashtag #TeamEatGood!
We can hardly wait to celebrate with you!
You will find the recipe and our "Go-To" variations listed below.
Course Bonus: We are EXCITED to announce that today's prep directions are available in written AND in video form! Follow the video link incorporated into the recipe steps below to view! We are testing different delivery formats to see which ones you all like. Let us know if you prefer written or visual recipes in the comments below!
As always Thanks for stopping by!
Best Wishes & Happy Eating,
From your Good Friends at Every-Day Edibles LLC 😊
Eazy Peazy- Ham Tetrazzini
Prep: 15 mins Cook Time: 15 Mins Yield: 10-12 1c Servings Cost: $.50-.41 cents/per serving
Ingredients:
¾ Box Spaghetti, cooked 1 can Cream of Celery Soup ½ c Diced Onion 2t or 2 cloves of garlic, peeled & chopped 2c Diced Ham 1 ½ c Frozen Peas 1c Sliced Portobello Mushrooms 2 c Shredded Cheddar Cheese 1c Grated Parmesan Cheese
¼ c Swiss Cheese ( about 2-3 Slices) 1 ½ c Water
Prepare pasta according to packaging, rinse, set aside.
Sauté onions and garlic in medium skillet until translucent, generally 4-6 mins.
In a large pot, combine all ingredients.
Video Tutorial:
Cover. Cook on low heat, stirring occasionally for 10-15 mins. No time to stir? Place mixture in coated 9x13 inch casserole dish. Top with ½ c Buttered Cracker Crumbs (Go for the Ritz) and bake at 350 degrees for 20 mins instead.
But HOLD ON, before you transfer your mixture to your cooking medium maybe try changing it up a little bit!?
Use one of the options below or incorporate your own!
Our "Go-To" Variations:
Replace traditional pasta with:
2c Brown Rice
2c Cauliflower Rice
2c White Rice
Whole Grain Spaghetti
Veggie Spaghetti (we're thinking spaghetti squash noodles)
Sub Low-Sodium Chicken or Vegetable Broth for water
Try a different frozen vegetable
Switch up the cheeses! Any you prefer will be great just try to pick a few that compliment one another
Add 1 ½ c baby spinach during last 10 mins
Use a different type of mushroom or incorporate a mushroom blend
Add Flavor with sauteed peppers
Use heavy cream instead of soup
When finishing, ALWAYS employ your spice cabinet and/or fresh herb reserves! We used black pepper, italian seasoing seasoning and parsley because they are some of our favorites!
*Note: Quantities of other ingredients may need to be changed to accommodate for variations.
Trust your Gut!
You Got This!
How do you plan to "Switch this Dish?" Tell us in the comments! 😊
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