Got Bubble and Squeak? “Les restes”? aka Leftovers?

HEALTH – This week’s recipes have no exact measurement, but will consist of suggestions for a “Repurposed Cuisine”; using your leftovers creatively so every day will be a new experience reforming the same ingredients to create an abundance of new flavors and textures.

In England, leftovers are referred to as “bubble and squeak,” combining left over mashed potatoes with cooked Brussels sprouts and onions. The ingredients are combined, formed into croquettes and fried on one side, then the other. Often it is served with an egg on top or cranberry sauce. See pictures below.

Since many of you may not like Brussels sprouts, chop up the vegetables you have left over and use them instead. You can also add a little stuffing and gravy for a bit more texture.

Making patties not your thing at the moment? Make what I refer to as a Heritage Pie™, because it is made with turkey and not mutton, which is used to make authentic Shepherd’s Pie, while beef is used to make authentic Cottage Pie. In a casserole dish put gravy, layer potatoes on top, then shredded turkey, next your vegetables, and then top with potatoes. If your dish is very deep, layer as you would lasagna ending with potatoes. Cover while baking so it does not dry out. When heated through, uncover to lightly brown.

Make sure you use vegetables with varying textures. For example greens with carrots, corn, peas and onion.

In El Salvador, a sandwich called Pan con Pavo uses turkey, watercress, cucumber, tomato, red radish and a spicy tomato sauce. While in Vietnam a similar sandwich, Banh mi, is made with pork, cucumber, carrot, white daikon radish, cilantro, and a soy based sauce. Since fusion is in, I’ve created a Pavo Banh mi ™. It consists of watercress, shredded carrots, tomato (seasoned), cucumber (seasoned), daikon radish, turkey, cilantro, jalapeno and Mama Vega*s Teriyaki Sauce, with your choice of type of bread.


How about a creamy turkey and potato soup? It is quick and easy. Put garlic mashed potatoes in a sauce pot, stir in milk to thin out. Chop turkey meat, add to thinned potato sauce. Stir in some vegetables. If necessary, thin out a little more because as the sauce heats, it will thicken. Heat, season to taste and eat.

Finally, I’ll end the turkey international trip with turkey and potato strata and frittata from Italy.

Diabetic Tip: White potatoes seem banned to dieters because they are considered a high glycemic index food. Combining a baked white potato with healthy oil slows the digestive process, while lowering the glycemic index rating. Use “The Dip” recipe below to help achieve this goal.  This dip is also excellent on meats, fish and vegetables.

The Dip:

  • 1 clove fresh garlic, minced
  • 1/4 of large onion, finely chopped
  • Hint: to develop the phyto-nutrients in both onion and garlic, mince and let stand for 10 mins.
  • 2 T. chopped fresh cilantro
  • 2 T. chopped fresh Italian parsley
  • 1/2 t. curry powder
  • ***extra turmeric
  • pinch of sea salt
  • 2 T. of either flax-seed oil or extra-virgin olive oil.



Mama Vega also provides personal catering services for groups or individuals addressing specific dietary needs. Contact us for assistance at or 661-532-VEGA.

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Antelope Valley residents ordering our products online will have their shipping cost refunded when they pick up their product in person at Alliance Business and Shipping 5022 W. Ave N., Suite 102, Palmdale, CA 93551, phone 661-722-2221. We will call you to verify you will pick up your shipment.

Check out the sauces available online (25% off 11/25 – 11/28) to enhance your “Repurposed Cuisines ™”.