Using what is already in your fridge, freezer or pantry is always a smart way to save money - and experiment with new flavour combinations or create new recipes from scratch!
Looking beyond just leftover turkey ('tis almost the season!), here are my
Top 10 Leftover Tips.
10. Soup or salad?
It is probably obvious to some, but many people overlook the simple soup or salad as a meal option. Very hearty recipes can be more than just a starter and the number of flavour combinations are endless!
Try covering a pot full of a single vegetable with just enough stock to cover, boil for 8-10 minutes and purée in a blender. Instant blended soup! (Try my Butternut Squash, Apple & Ginger Soup this month!)
Salads don't have to be basic vegetables on greens with balsamic vinaigrette. Try combining chunky vegetables with chicken chunks or leftover cooked shrimp and toss with a garlicky vinaigrette or a creamy dressing.
..and don't forget the fruit! Fruit adds a sweet element to any salad!
9. Parts Are Parts
One of my most popular cooking classes for 2014 was One Chicken = 7 Meals. By going beyond the standard roast chicken recipe or stuffed chicken breasts, every little part of the bird can be used for something tasty - as an ingredient to be added to another recipe or as a stand-alone showstopper for your next dinner party.
Chicken wings (love love them baked 'til crispy), braised thighs, chicken liver pâté, shredded chicken bits from the carcass and the remaining carcass itself can be covered, boiled with veg for a all-natural chicken stock.
...and think of all of your other meats in the same way.
Yes - that means turkey, too!
8. SO Saucy!
Re-thinking a basic piece of meat, fish or vegetable as a base to a stand-out sauce is a great way to change up the flavours enough to make something new and exciting.
A quick wine sauce? Reduce some leftover wine, add flavourings like garlic and herbs and a pat of butter for a lip smacking red wine sauce.
OR grate in some salty cheese to a pot of simmering heavy cream.
Maybe a fancy and healthy Greens & Pistachio Pesto?
7. More than just a slice!
Everyone has a loaf or two of bread on hand, but aside from sandwiches or toast, they usually stop there.
Pulse the ends that no one wants in a food processor for breadcrumbs (store in your freezer for freshness), bake oiled cubes in a hot oven for crunchy croutons, bathe the last couple of stale pieces in a slightly sweetened egg wash for French toast.
...and look beyond standard white or brown bread for these ideas!
Raisin bread croutons are a surprising sweet note in any salad and are a favourite on my cream soups.
6. Your freezer is your friend.
Yes, you can freeze just about any liquid in ice cube trays, but your freezer can be a handy ally in re-purposing some of your leftovers.
Pasta, rice and other grains can be cooked in larger amounts and frozen for later use.
Pre-portion your leftovers for freezing into the sizes that you would normally be using them the next time. Make sure to label, date and use clear containers so you can find things easily.
5. Instant desserts!?!
Slightly softened ice cream is a terrific base for stir-ins like crushed leftover cookies, chunks of cakes or squares or fruit chunks.
Re-freeze the blend to serve as a new ice cream flavour or pour into a plastic-lined loaf pan to invert onto a pretty platter to serve in slices for a last-minute elegant dessert.
If you have the time, why not try a batch of my Very Vanilla Ice Cream as a base to get you through the next busy weekend with the kids?
4. Stock or broth?
Bones - and any bits of meat left attached are perfect flavour starters for a soup stock. Add chopped onion, celery and carrot, some herbs, cover with water and let simmer very slowly for as long as you are able to allow for the most concentrated flavour.
Even without the bones, using some leftover meat only will produce a broth that you can use as a light soup base.
Make sure to strain both the stock and broth well once they are finished simmering. Using a piece of cheesecloth inside of your strainer works the best for catching every little fiber.
3. Canapés
Hors d'oeuvres are not just for pre-dinner service anymore. Many people are hosting cocktail parties again with just hors d'oeuvres served throughout the evening.
Canapés are small decorative single bites of food. Small crostini are one example that are very popular. You can use just about anything as a base - a cracker, a toasted piece of bread, a slice of cucumber. Mix some cream cheese with your favourite herb to use as a spread and then add toppings from your leftovers stash.
My favourite seafood canapés have sautéed leeks with basil pesto and topped with poached lobster as well as a sundried tomato compote and spiced tuna. My favourite vegetarian one held a spoonful of lemon & olive pesto and was topped with grilled eggplant and minced cherry tomato.
Maybe my easy Wilted Garlic & Spinach Crostini will fit the bill!
2. Keep them at eye level!
Regardless of what you have for leftovers, you need to be able to find them.
Don't tuck your leftovers at the back of your fridge or freezer. Your other leftovers not in your fridge (crackers, breads) should be front and centre as well.
Just like grocery stores keep the oldest product at the front of the shelves or at the top of the freezer supply, you should too to ensure that you are using up what you have before you open anything else.
1. Prepare in advance.
Knowing you will end up with leftovers is actually a good thing. Now you can pick and choose what types of leftovers you want to have on hand.
Don't cook just a half of a box of pasta - cook it all and immediately package up what you don't need.
Making waffles on the weekend? Make extra batter to ensure you have a bunch of waffles leftover to re-heat in your toaster later in the week.
Preparing a leftover plan in advance minimizes your time in the kitchen later and keeps the menu planning process a snap for a week full of mixing and matching.
Like to join one of our upcoming cooking classes like this?
Click here for this season's fall class line-up!
