I'm not a big fan of leftovers in their original form so I tend to trick them out in different recipes.
This week I made two dishes; one from left over scallop fajitas and one from leftover beef enchiladas from our local Mexican place, Juan Colorado.
Scallops with Gnocchi in a Wine Veloute Sauce
Makes 2 servings
20 homemade gnocchi
1/2 c mix of onions,peppers, mushrooms from fajitas
2 tbs olive oil
2 tbs flour
1 c unoaked Chardonnay
1/2 c milk
1/c grated Trader Joes white semi-hard cheese with potatoes
fresh chiffonade of basil
Boil salted water in large pot. Add gnocchi cook until they float to the top of the water.
In small saucepan heat oil, add flour and stir until bubbling and frothy. Add milk slowly, then add wine slowly stir until thickened into a sauce. Add pepper mix, cheese and scallops until heated through. Toss gnocchi in sauce, plate and add basil on top.
Leftover beef enchilada, black beans, rice and salsa
1/2 c flour
4 tbs olive oil
1/4 tsp chili powder
Heat oil and chili powder in a cake pan in a 425 F oven for 4 minutes.
Meanwhile mix the other ingredients together in a bowl.
Pour into hot pan, return to over and bake for 20 minutes.
Cool, cut into wedges and serve with yoghurt chili sauce.
1/2 c no fat yoghurt
1 tbs pico pico hot sauce
2 tbs fresh oregano