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LEFTOVERS - WHAT TO DO WITH THOSE ODDS AND ENDS IN THE REFRIGERATOR (Assuming they are still edible - no mold or stink)
The obvious is that just about any vegetable matter can be frozen and used in soup or stocks. The main thing is to play with your food, have fun, try different things and enjoy new taste experiences.
Wilted arugula - if it´s past it for salad, but not slimy, chop and toss into a nice pasta sauce to add an extra tang.
Asparagus stems - chopped up, they make add nicely to soups and risottos.
Beet leaves - do you like chard? try these!
Bread - stale? well how about crostini, croutons, breadcrumbs? If petrified, there´s puddings.
Chicken, fish, roasts - shred for salads, ramens, soups.
Fennel fronds - okay, so the base is the best part, but some fronds add a delicate touch to fish soup and salads, and as part of the marinade for fresh lemon or vinegar cured little fish like sardines or smelt.
Green onion tops - use in just about anything!
Jam, preserves, horseradish, mustard - any of these can add a nice touch to a fresh vinaigrette. Just swirl a little vinegar in the bottle to loosen and voilá!
Parmesan and other cheese rinds - I thought everyone knew to save them and toss a couple into the pot when you´re making risotto (remove and snack on them when it´s done, if you like). They add a good depth to home made minestrone and some other soups, too.
Potato peels - this is a bad habit - whenever you have to peel a potato, scrub it first, pare it a little deeper than usual, save the skins and toss with crushed garlic and olive oil - bake them in a 350 oven until crispy the next day for an afternoon snack or with lunch instead of chips or fries. You can use any other seasonings on them too.
Rice - pudding, soups, dolmas, meatloaf, meatballs, whatever. I know it´s not an expensive product, but why waste it?
Vegetables - raw, they can add to a salad or be stir fried for over that leftover rice, pureed they can add to a soup, freeze and use for stock.
Cooked, they can be pureed or chopped for soups, used to season mashed potatoes, pick up the flavor in ramens. Barbecued or roasted, can be made into tasty salsa or crostini toppers with
a little chopping. |
