Stop Food Waste With These Recipe Remixes

Stop Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Make Earth Day every day in your kitchen! Take the pledge to stop food waste with my best tips for reusing produce and remixing leftovers! #StopFoodWaste

Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.

Who even knew this was a THING?  

 I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.

In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.

I thank my grandma’s for the training on this one.

EGGS 

Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.

WAFFLES

Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.

PANCAKES

Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!

SALAD

Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!

CHEESE

I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.

NOODLES

Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.

CHICKEN

Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.

FISH

Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.

BEEF

Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.

PORK

Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich. 

VEGGIES

I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?

DESSERTS

Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.

I think you have the picture. (I also think I watch too much CHOPPED!) 

Now, let’s hear what THING you can create with your everyday leftovers.

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Here, Fishy, Fishy: Pumpkin Swordfish Chowder

Here, Fishy, Fishy: Pumpkin Swordfish Chowder

Here, fishy, fishy, I have a new recipe for you!  Try this recipe to repurpose leftover fish for a hearty and satisfying chowder, brimming with all of your favorite vegetables. Because I had pumpkin swordfish, I “peppered” the chowder with like-colored ingredients, but remember, it’s your fish chowder. Click to skip to the recipe

pumpin swordfish chowder

I had friends over for a fussy dinner the other night. 

I did my version of surf and turf by grilling both a butterflied leg of lamb and delicious pumpkin swordfish steaks. Don’t fret, recipes will follow!

I ended up with a bunch of leftovers. You know how I am. I cannot stand to waste food.

The wheels started runnin’ and I thought about leftover recipes for the swordfish.

Swordfish cakes came to mind as did my Bubba Gump’s list of other fish dishes like swordfish gumbo, swordfish fried-rice, swordfish salad, swordfish burgers, swordfish spread…well, you get the picture.

In the end, fish chowder won out and I created a recipe that worked out just fine.

Because I had pumpkin swordfish, I “peppered” the chowder with like-colored ingredients using sweet potatoes and carrots to flavor the broth. But remember, it’s your fish chowder. 

You can use whatever fish you have leftover and your favorite chowder veggies.

It’s really all about the fishy, creamy rich broth that makes this soooo good. Serve with a wedge of cheesy garlic bread and a green salad and invite those friends back to join in the FUN!

Pumpkin Swordfish Chowder

Serves: 6

Time:  30 minutes ’til it’s ready

Ingredients

2 tablespoons butter

½ red onion, finely diced

6 ribs celery, finely diced

1 large carrot, finely diced

1 medium sweet potato, peeled and cut into ½-inch cubes

1 medium white potato, peeled and cut into ½-inch cubes

1 teaspoon kosher salt

1 teaspoon coarse black pepper

1 teaspoon dried thyme

2 tablespoons flour

½ cup white wine

1 cup chicken stock

1 cup heavy cream

1 pound cooked swordfish steak, chopped into ½-inch pieces

Chopped, fresh parsley

Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe
Best Italian Cookie Recipe

Melt the butter in a deep soup pot. Add the onion, celery, and carrots. Stir and cook until the veggies begin to soften, about 5 minutes. Stir in the potatoes. Cook for 3 minutes more. Season the veggies with salt, pepper, and thyme. Sprinkle the flour over the top. Pour in the wine. Stir until the liquid thickens and begins to reduce, about 3 to 5 minutes. Pour in the chicken broth and cream. Stir in the swordfish. Reduce the heat to simmer the chowder over low heat. Continue to cook until the potatoes soften, and the broth is slightly thickened, about 20 minutes. For thicker broth add more cream. For thinner broth, add more chicken stock.

Tip 1:

Pumpkin swordfish has a delicate, orange-colored flesh made possible because the fish eat a whole bunch of pink shrimp and krill. I created this soup after I over-prepared swordfish for a special dinner I had with friends. I grilled the fish and finished it with a bit of butter. The leftovers were just too delish to lose, thus the soup. I added carrots and sweet potato to go with the orangish color of the fish. But you can use this recipe as a guideline. Any fish will do and plain ole’ swordfish works just fine. Add more regular spuds if you don’t have sweet potatoes and flavor this rich chowder with any of your favorite spices. It’s all good!


     

Lofty Leftovers: Chicken Ravioli, Two Ways

Lofty Leftovers: Chicken Ravioli, Two Ways

One of the things you figure out when you like to cook is that you usually make more than you need…and when you learn how to make leftover food recipes, the more meals, the merrier! Get my recipes for a hearty soup and a clever take on chicken ravioli, two ways. Click to skip to the recipe

 

 

One of the things you figure out when you like to cook is that you usually cook more than you need. This is a by-product of not getting it totally right the first time or making sure you don’t run out of food! 

On the one hand, say your making soup and upon first taste, you discover that you were a little heavy-handed with the salt. No problem, you just add more liquid or starch and the taste is repaired to delish status!

You now have not only yummy soup, but enough for an extra meal down the road. Win! Win!

On the second hand, you’ve invited pals to dinner who notoriously travel in packs and bring along more pals at the last minute. Therefore, you cook two chickens instead of one.

Both of these happened to me during the past week.

The results were some great leftovers that I morphed into two really yummy dishes. The first was what started out as my butternut squash soup and ended up as a cheesy, thick butternut and potato soup.

It’s hardly a recipe, but here’s the lowdown.

Cook onion and butternut squash chunks in oil in a deep pot over medium-high heat until the veggies are soft.

At this point, I remove the pot from the heat and a splash of sherry or dry white wine. I return the pot to the heat and add chicken or vegetable stock. Season with salt and pepper. Cool the soup to room temperature and use a blender to pulse the veggies to make a smooth soup.

But then, I returned the soup to the pot to reheat and found that it was a tad too thin and a bit too salty. So, I added a couple of spoonfuls of leftover mashed potatoes as I warmed the soup over medium-high heat. I tasted the soup and it wasn’t too bad.

So, I add more potatoes.

Then hubby came in and asked if I was making cheese soup. The butternut squash had given the soup a cheesy golden glow.

So, I nodded in the affirmative and added some grated cheddar cheese. I kept adding potatoes and cheese until the soup was rich, and velvety and hearty and really, really good.

I cooled it again, pulsed it again, reheated and poured it into bowls. Hot pepper sauce and parsley were the perfect garnish. Voila!

The second dish takes advantage of leftover chicken and wonton wrappers in place of pasta to make a yummy chicken ravioli that tastes as good as it looks. 

Leftovers are not an afterthought, they’re the new way to cook smart and cook well!

Enjoy!!

Chicken Ravioli: Two Ways

Tomato Pie

Ingredients

Make these on a day when you have leftover chicken. You can store extra ravioli in a single layer in a resealable plastic bag in the freezer. To serve, bring them to room temperature before you drop them into boiling water.

For ravioli:

2 cups cooked chicken

1 cup ricotta cheese

1 cup fresh basil leaves, plus more for garnish

2 ounces Parmesan cheese, grated, about ½ cup

1 teaspoon kosher salt

½ teaspoon coarse black pepper

1 package Wonton wrappers, about 36

For brown butter sauce:

½ cup butter, 1 stick

4 to 6 sage leaves

For red sauce:

1 cup prepared marinara sauce

2 to 3 tablespoons half and half

Toasted pine nuts for garnish

Grated parmesan cheese for garnish

Servings: 4 or more

Time: 30-minute cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the chicken into the bowl of a food processor. Pulse to mince the chicken. Place the ricotta cheese, basil leaves and Parmesan cheese into the bowl and pulse to combine. Season with salt and pepper and pulse a final time.

Spread four wonton wrappers onto your works surface. Place a spoon full of the chicken filling into the center of each square. Place a small basil leaf on top of the filling. Wet the border of the wonton square with water. Place another wonton wrapper on top. Gently press with your fingers to seal the ravioli. Use the tines of a fork to firmly seal the edges. Repeat with the remaining wonton wrappers and filling.

For the brown butter sauce, warm the butter over low heat until it begins to froth and turn golden, about 5 minutes. Toss in the sage leaves and continue cooking for two minutes more.

For the red sauce, heat marinara sauce over low heat. Stir in the cream.

Fill a deep pot with water and bring to a boil. Season the water with a generous amount of salt. Lower the ravioli into the pot, one at a time. Do this in batches so that you don’t overcrowd the pot and damage the ravioli. The ravioli will cook in just minutes. Use a slotted spoon to lift the ravioli from the pot. Transfer to the brown butter or red sauce. You pick! Garnish with grated Parmesan cheese and pine nuts.