WWTBAM Bored

Turkey pasta salad:

3 cups rotini pasta, cooked in unsalted water, drained
6 slices leftover turkey, chopped
2 cups broccoli florets
1 cup shredded non-fat mozzarella cheese
1/2 cup sliced red onion
1/2 cup chopped red pepper
1/2 cup chopped pitted ripe olives (optional)
1/4 tsp. black pepper
3/4 cup Italian dressing

Toss everything except the Italian dressing. Add the dressing just before you serve.

Actually, turkey enchiladas with roasted red peppers are more appealing to me. The peppers, red peppers, not jalapenos, roasted in the oven or on the grill, then let to cool in a brown paper bag, and then marinated, and then added to the enchiladas make a tastier, less mundane sort of leftover.

I am a mundane leftover lover. Today, I ate a magnificent turkey sandwich. No chef ever put together a more satisfying meal of greater exquisite flavor.

That leftover pumpkin pie just keeps getting better and better, too, although that progression probably will reverse itself within the next 24 hours.

Bob Juch wrote:Turkey pasta salad:

3 cups rotini pasta, cooked in unsalted water, drained
6 slices leftover turkey, chopped
2 cups broccoli florets
1 cup shredded non-fat mozzarella cheese
1/2 cup sliced red onion
1/2 cup chopped red pepper
1/2 cup chopped pitted ripe olives (optional)
1/4 tsp. black pepper
3/4 cup Italian dressing

Toss everything except the Italian dressing. Add the dressing just before you serve.

This sounds wonderful.

I no longer have leftover turkey -- I put it all in the soup. Without roasted red peppers, cuz I dint have any.

Next time.

I have no qualms with mundane leftovers, since I've been eating turkey, mayonnaise, lettuce sandwiches for two days. Plus, I love pasta salad. I just have a better recipe.

Beebs52 wrote:Actually, turkey enchiladas with roasted red peppers are more appealing to me. The peppers, red peppers, not jalapenos, roasted in the oven or on the grill, then let to cool in a brown paper bag, and then marinated, and then added to the enchiladas make a tastier, less mundane sort of leftover.

Yummy, yummy, yummy.

Why the brown paper bag?

peacock2121 wrote:

Beebs52 wrote:Actually, turkey enchiladas with roasted red peppers are more appealing to me. The peppers, red peppers, not jalapenos, roasted in the oven or on the grill, then let to cool in a brown paper bag, and then marinated, and then added to the enchiladas make a tastier, less mundane sort of leftover.

Yummy, yummy, yummy.

Why the brown paper bag?

After they've been roasted they are too embarrassed to be seen.

ulysses5019 wrote:

peacock2121 wrote:

Beebs52 wrote:Actually, turkey enchiladas with roasted red peppers are more appealing to me. The peppers, red peppers, not jalapenos, roasted in the oven or on the grill, then let to cool in a brown paper bag, and then marinated, and then added to the enchiladas make a tastier, less mundane sort of leftover.

Yummy, yummy, yummy.

Why the brown paper bag?

After they've been roasted they are too embarrassed to be seen.

groan

After they're roasted you pop them in the bag and then stick them in the freezer for a bit. It cools them down quickly so you can peel them without frying your fingers. There may be other reasons for doing it but that's the most helpful.

Beebs52 wrote:After they're roasted you pop them in the bag and then stick them in the freezer for a bit. It cools them down quickly so you can peel them without frying your fingers. There may be other reasons for doing it but that's the most helpful.

Thanks. I will try that.

Beebs52 wrote:After they're roasted you pop them in the bag and then stick them in the freezer for a bit. It cools them down quickly so you can peel them without frying your fingers. There may be other reasons for doing it but that's the most helpful.

Being able to contain the steam w/in the brown paper bag bag helps with the removal of the skin. Like BB said though, there may be other reasons, historical or otherwise for doing it that way.

cindy.wellman wrote:

Beebs52 wrote:After they're roasted you pop them in the bag and then stick them in the freezer for a bit. It cools them down quickly so you can peel them without frying your fingers. There may be other reasons for doing it but that's the most helpful.

Being able to contain the steam w/in the brown paper bag bag helps with the removal of the skin. Like BB said though, there may be other reasons, historical or otherwise for doing it that way.

I understand it to be what Wellman said. The bag helps steam the skins. You can put them in a bowl covered in plastic wrap too. Just trap the heat and moisture.

And DON'T rinse them in water to take off the skin. Some of the roastyness (maybe a new word, but whatever) will get washed away.