Cooking With Leftovers

When you refuse to waste food, sometimes the food you make gets really weird...

A List of Recipes!

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October is Vegetarian Awareness Month! Click here for vegetarian friendly recipes!

Today, October 1st, is also World Vegetarian Day :)

This is pretty..

Rosemary Chicken Skewers

We are still eating through the MasterChef Mystery Boxes.. This week- leftover rosemary. And it just so happens that rosemary sprigs make great skewers.

Now, add chicken and apple to the mix, and a little yogurt marinade, and you have a party.

The Recipe

@npr Did you see this? Shame on us..

Banana Pancakes with Yogurt Sauce

Do not be fooled.

These are not really pancakes, but leftover banana flavored egg patties in disguise. They won’t taste like you are used to, but they sure are strangely delicious…

Just trust me…

The Recipe

Thumb Bits

When I was a kid, we would go to Pebbles Restaurant and order thumb bits- delicious garlic beef medallions on melba toasts with a pickle on top.

Pebbles went under, but you can get the recipe.. Or you can use what you have- we did a variation with ground meat (@MasterChefonFOX Mystery Box leftover), lemongrass, hot dog buns, and fresh Romas.

As always, just don’t omit the pickle…

Then read a little about thumb bit history. "A ‘thumb-bit’ is a piece of meat eaten on bread, and is so called for the obvious reason that the thumb is used to secure the meat in place." Brilliant.

The Recipe

What a nice recycleable universe cooking is..
Susan talking chicken stock at CulinAerie

Coffee Onion Soup

You know you have just one or two cups of coffee leftover every morning that you just dump down the sink the next day. Use it! We save ours in a pickle jar..

The coffee can be very very bitter so you have to sweeten it up with onions and sugar. Inspired by this French Onion Soup with Coffee, which uses apple juice- I just didn’t have any. But it’s a good idea…


Buffalo Blue Cheese Crackers

Being a Bills fan, football season makes us crave Frank’s and blue cheese…

They were a great texture, but they could use more blue cheese flavor, which can be fixed by just dipping them in blue cheese…

Here’s the recipe..

You should submit to this. Don’t waste your leftovers… @food52

What’s in mine? Definitely a meat thermometer, a small nonstick pan, a wooden cutting board, a microplane, an egg slicer, and a mini food processor (although I have yet to own one of those)…

Roasted Tomato Pesto

The basil from my garden is overflowing right now, so I super pruned it, picked off the good leaves, and made a big batch of pesto to freeze in ice cube trays. These are going to be great to drop into soups in the winter..


Fried Grits Fingers

The grits came in the mystery box, so we made them all. The day old cold leftovers are perfect for frying up. When I cut them up the way that I do, they kind of look like fingers… Pesto gives them a flavor punch!



Orecchiette with Chorizo Gravy

Submitted by cookingwithleftovers

It took me until the last mystery box to discover that not using every ingredient in the box was the way to go. The ‘little ear’ pasta is my favorite kind, so that is the star of this dish, mixed with creamy, thick, spicy, earthy gravy sauce.. Cozy comfort food.


  • 2 1/2 cups dry orecchiette pasta, cooked
  • 1 1/2 cups reserved pasta water
  • 4 pads of butter
  • 1 tablespoon of flour
  • 2 chorizo sausage links
  • 2 big sticks rosemary (about 2 tablespoons, chopped), divided
  • asparagus stalks and 1/2 lemon
  • tomato garnish

Cook the pasta al dente with about 1/2 tablespoon rosemary in the boiling water, and reserve the cooking liquid. Squeeze the chorizo out of the casings and into a hot pan. Cook until crispy.

Remove 3/4 of the chorizo from the pan; add butter and flour. Cook on low heat for 5 minutes until combined, then add the pasta water slowly- a little at a time- mixing into the flour and cooking on low heat until gravy-like. Add in the remaining rosemary and season well with salt and pepper. After another 5 minutes or so, fold in the chorizo.

Cook the asparagus with the lemon in the oven- 350 degrees for about 20 minutes.

In a bowl, add a big spoonful of pasta, a big spoonful of chorizo gravy, a few tomato quarters as a garnish, and top with some asparagus.

Just plan to take a nap afterwards..

Stuffed Tortilla Shells

We were in Mexico.. The quesadillas came with guac, pico, and black bean sides, all in small tortilla shells.

The shells get soggy overnight in the resort fridge, so put them in a frying pan until they crisp up, then stuff them with scrambled eggs and leftover salad..

A garnish transformed into a meal. The best leftovers..

Deconstructed Guaco Tacos

Of course we ordered too many Guaco Tacos from Lone Star in Buffalo - because they are so damn good.. But alas, they get soggy the day after, even though the guacamole holds up overnight.

Don’t waste your soggy tacos.