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Nov 20, 2009 10:16 AM

"Out of one, many!" Meals that inspire other meals and/or other dishes

What would you call it? :) E pluribus unum means "One out of many." My idea is "Out of one, many!" Start with one meal that cascades to several other dishes you make from the same ingredients. Here's an example:

At the beginning of the week, I made New England Boiled dinner--boiled corned beef (this time in Guinness and water!), added potatoes, turnip, carrots, onions at the end. That was the first meal.

From the N.E. boiled dinner, I reserved the very tasty stock and made reuben soup with the leftover corned beef.

From the reuben soup, I had a leftover cup of Guinness that I didn't feel like drinking, so I made an Irish car bomb cake.

I top my reuben soup with rye toast, sprinkled with cheese, so I had a loaf of rye on hand and made an egg salad (with Duke's mayo that I learned about on CH, I might add!) sandwich for lunch yesterday.

What other "Out of one, many!" dishes have you made that inspired a week's worth of food...or at least other dishes than what you started with?

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  1. no ideas to share, just wanted to mention that the soup sounds soooo good. i've been drooling at the thought since you posted on "what's for dinner?"

    1. Well I certainly can't come close to your "Out of one many" for a week's worth of meals, KK, but I have made fritattas from several containers of cooked vegetables, leftover pasta has been baked with additional ingredients and cheese, pulled pork with juices from one meal becomes taco filling with added ingredients as well, and then there's the famous fried rice. The only dish I can remember rolling through the week is a recipe for pinto beans which makes so much that it keeps on ticking all week long.

      Well done you, though!

      10 Replies
      1. re: Gio

        Do you make spaghetti pie? It's been so long since I've had it, I don't even remember what it tastes like, only that I liked it and it didn't include red sauce.

        1. re: kattyeyes

          Never made spaghetti pie per se, but I have used left over macaroni to either augment a soup or as a base for a summer salad.

          1. re: Gio

            I recently tossed some leftover rice and some long-in-the-tooth spinach in soup.

            1. re: c oliver

              Well see... you'll get the hang of this sooner or later. OTOH, "Long-in-the-tooth spinach" doesn't quite make me smile. J/S

              1. re: Gio

                Off the top of my head, I can't remember the last thing I threw out, foodwise. Seems like almost everything can be repurposed. I love omelettes for that also. Lunch today was some leftover rice and black beans with a little dab of leftover meatloaf and some Cholula on it. Batching it for a night so much easier to make a teensy meal. (Got 6" snow!)

                1. re: Gio

                  Well, it it's not slimy, it's good for soup, in my book.

                  1. re: pikawicca

                    Yeah, no slime, just too old for sauteeing or salad.

            2. re: kattyeyes

              I have made spaghetti pie, and it is great. Mine did involve a sort of a red sauce...also hamburger, cottage cheese, parmesean, eggs and I think mozzarella, as well as spaghetti. Willl look up the recipe if you're still interested.

            3. re: Gio

              I love making frittatas with leftover pasta - made one last weekend with spaghetti with a pesto sauce (pesto pulled out of the freezer, with parmesan then added).

            4. Slow-roasted whole pork shoulder into Sunday dinner as it was, into "carnitas" for pork tacos, into szekely gulyas, into Burmese mango pickle pork (my same old suspects), over the space of 10 days. Works for us - there were 6 meals plus 2 lunches for the two of us out of the 9 lb pc of meat at 99 cents the pound. And a little bit here and there for the fabulous Liam, our 12 lb 9-month-old Maine Coon (including bites stolen from my plate the first night)!

              1. I guess the classic in that vein (and timely as well) would have to be the Thanksgiving turkey, which later morphs into turkey pot pie, hot turkey sandwiches, etc.

                I made some braised lamb shanks a couple of weeks ago with white beans on the side. We ended up with a lot of leftover beans and a few shanks, so the meat came off the bones and ended up mixed with the beans and some root veggies to make a lovely stew. My son liked it even better than the original dish (not unusual with this sort of leftovers).

                3 Replies
                1. re: BobB

                  Yup, good call on the upcoming opportunity to make many turkey-based meals. Here's a fun idea--I had it (not as leftovers) at a local restaurant: a Thanksgiving riff on a quesadilla, replete with turkey, stuffing and a cranberry-orange sauce on the side. Not just creative, but tasty!

                  Your stew does sound lovely!

                  1. re: BobB

                    By now everyone is all turkeyed out, as I thought I was...then a different riff on a turkey sandwich. My partner made a turkey salad club. I took that idea in a slightly different direction and just crumbled bacon into my turkey salad (with celery, Duke's mayo, S&P and Penzey's Barbecue of the Americas seasoning), then warmed some ciabatta, slathered on my mom's cranberry-orange relish and YUM! I'm having this for lunch tomorrow, too. Though once this is over, I am officially all set with turkey for the rest of the year, I think! :)

                    1. re: kattyeyes

                      sounds amazing, and I still have 4 turkeys in my freexer, will probably start cooking one a month after New Year's. Love the bacon and turdky salad idea for a change!

                  2. Great subject, and something that I've been working on lately in order to control what was an out of control food budget. My latest favorite is crepes and veloute sauce.

                    Out of lobster rolls and various shrimp dishes - stock made from the shells and some vegetables.

                    Out of that stock - a veloute sauce (so surprisingly low calorie) for beautiful grey sole.

                    Out of that dinner, and some scraps of fish and shrimp in the freezer, and the liquid from poaching the beautiful grey sole - more veloute sauce, combined with the shellfish one, stirred into the leftover fish scraps (sauteed in butter, herbs, white wine reduction, shallots), used for filling in crepes. Top with diluted veloute sauce and baked.

                    6 Replies
                    1. re: MMRuth

                      A process of making the good sublime! Brava, MMR.

                      1. re: buttertart

                        Thanks. I'm coming to have more and more appreciation for the French and their use of leftovers.

                        1. re: MMRuth

                          Oh - another thing that I do - if I have leftover braised short ribs or beef stew - quite a bit of sauce and a little bit of meat - I dilute the sauce, shred the meat, add some vegetables, and serve it as a soup.

                          1. re: MMRuth

                            I do the same thing with my short ribs braising liquid -- it makes the most decadent, rich soup! My favorite is to make a beef barley soup.

                        2. re: buttertart

                          Nice! Will definitely try this! thanks

                        3. re: MMRuth

                          Wow, YOU just raised the bar, didn't you?!? Love the crepe idea. Need so little.