When dinner is designed with a little advance planning, leftovers can feel like weeknight magic. Each of these is transformed into a second, equally delicious meal that reinvents the previous evening’s supper.
For more recipes and additional tips, visit www.marthastewart.com/everydayfood.
You can also check out one more 2-for-1 recipe on Page 8B.
Sausage and broccoli with pepperoncini sauce
Channel your nonna: This hearty dinner with sweet Italian sausage, cannellini beans and pepperoncini for lively flavor is just what she might have served over polenta. The roasted broccoli provides the textural contrast that really brings this dish together. Make pizza the next day with the leftover meat and vegetables.
2 heads broccoli (about 2 1/2 pounds), cut into large florets
1/4 cup extra-virgin olive oil
8 links sweet Italian sausage (about 2 pounds)
4 cloves garlic, thinly sliced
Large pinch of red-pepper flakes
1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
2 1/2 cups low-sodium chicken broth
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
Soft-cooked polenta (for recipe, go to marthastewart.com/basic-polenta), for serving
1. Heat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing and rotating sheets once, 20 to 25 minutes.
2. Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
3. Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth and beans; bring to a boil. Cook, mashing some beans with the back of a spoon until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder over polenta.
For pizza the next night, try a different take. Skip the mozzarella and add a touch of Parmesan to highlight the robust flavors of sausage and broccoli and pepperoncini sauce: www.marthastewart.com/1090949/sausage-and-broccoli-pizza-pepperoncini-sauce.
Serves 8, each with 585 calories, 24 grams protein, 22 grams carbohydrates, 7 grams fiber, 43 grams fat (14 grams saturated), 86 milligrams cholesterol, 878 milligrams sodium, 68 percent of calories from fat.
Winter vegetable red curry
This coconut milk vegan curry is spicy and creamy, and stars butternut squash. Serve it over rice for a filling dinner. Transform leftover curry into an easy potpie with puff pastry.
2 tablespoons safflower oil
2 medium onions, thinly sliced
1/3 cup red curry paste (from a 4-ounce can)
1 medium butternut squash, peeled and cubed (about 5 cups)
8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into 1/4-inch pieces (about 5 cups)
1 can (13.5 ounces) unsweetened coconut milk
1 can (13.5 ounces) unsweetened light coconut milk
8 mini sweet peppers, seeded and sliced (about 2 cups)
Cooked rice, halved grape tomatoes and fresh basil leaves, for serving
1. Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash and carrots; cook, stirring, until fragrant, about 3 minutes.
2. Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.
For dinner tomorrow, put a lid on it — a puff pastry lid, that is — and the dish is transformed into winter-vegetable red-curry potpie: Find details here: www.marthastewart.com/1090882/winter-vegetable-red-curry-potpie.
Serves 8, each with 372 calories, 6 grams protein, 43 grams carbohydrates, 9 grams fiber, 23 grams fat (12 grams saturated), 2 milligrams cholesterol, 834 milligrams sodium, 52 percent of calories from fat.
Beef goulash with potatoes
A hearty beef stew with a Hungarian accent is just the thing for cold, dark wintry nights. Serve this rich beef stew over egg noodles on day two.
2 pounds skirt steak, cut crosswise into 4-inch-long pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup tomato paste
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon caraway seeds
4 cups low-sodium beef broth
1 1/2 pounds baby potatoes, halved
Sour cream and chopped fresh parsley, for serving
1. Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
2. Add onions and vinegar to pot; cook, stirring occasionally until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
3. Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley and more pepper.
Serves 8, each with 338 calories, 26 grams protein, 21 grams carbohydrates, 3 grams fiber, 14 grams fat (5 grams saturated), 58 milligrams cholesterol, 178 milligrams sodium, 41 percent of calories from fat.
Chipotle-glazed meatloaf with sweet potatoes
A turkey meatloaf with a spicy glaze and a side of mashed, roasted sweet potatoes that cooks alongside the meat. Tomorrow night, use leftover meatloaf to make hearty sandwiches.
2 1/4 pounds ground dark turkey meat
2 slices white bread, torn into small pieces (about 1 1/2 cups)
1 small red onion, minced (about 3/4 cup)
1/2 cup cilantro leaves, finely chopped
1 large egg, lightly beaten
2 teaspoons Worcestershire sauce
2 teaspoons adobo sauce
Coarse salt and freshly ground pepper
2 teaspoons minced chipotle chiles
1/2 cup ketchup
6 small sweet potatoes (about 7 ounces each)
2 tablespoons extra-virgin olive oil
Watercress and lime wedges, for serving
1. Heat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
2. Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, about 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress and limes.
Makes 8 servings, each with 401 calories, 26 grams protein, 37 grams carbohydrates, 4 grams fiber, 16 grams fat (4 grams saturated), 127 milligrams cholesterol, 405 milligrams sodium, 36 percent of calories from fat.