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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Roast Beef Spring Rolls

I love roast beef. I love making roast beef. AND I love cold leftover roast beef.. This is a good recipe from the Hungry Mouse.

Apples left from the MasterChef Mystery Box. The remains of a beef roast.. And a basil mustard dressing. All fit nicely in spring roll wrappers.

Most things do really..

Last Mystery Box…

masterchefonfox:

Sage Meatballs with Apple Chutney

Submitted by cookingwithleftovers

With beautiful apples in this basket, I decided to use them twice- in the meatballs and with a dipping sauce. Add sage to a mixture of sausage and turkey, and make them bite sized, so you can just pop them in your mouth, even as a cold midnight snack. I use my fingers, no toothpicks necessary…

Ingredients:

  • 1 pound ground turkey
  • 2 links sweet Italian sausage, uncased (1/2 pound?)
  • 1 cup diced, peeled apple (1/2 Granny Smith)
  • 1 cup onion, diced
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tablespoon fresh sage, diced

Apple chutney:

  • 2 cups diced, peeled apple (1 apple- mine was a Granny Smith-Pink Lady combo)
  • 1 cup water, divided
  • 1 tablespoon brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon soy sauce

Mix the meatball ingredients together, season, and form into tiny balls. Don’t overmix… I made tiny balls with a 1 tablespoon scoop. It was the perfect size. Put onto a greased HOT grill (or in the oven). 425 degrees, for 8 minutes, flipping once. Makes about 30 count.

To make the dipping chutney, cook the apple and 1/2 cup water down with the spices in a sauce pan for 10 minutes or so, until the apples mash up nicely. Add to a food processor (or immersion blender), with the other 1/2 cup water and blend up until just slightly chunky.

Then try not to eat them all at once… Save some for a midnight snack.

Green Tomato Soup

These tomatoes were a casualty of me trying to tame my overzealous tomato plants. (I didn’t stake them early enough). I felt bad enough about it that I had to pick them up and make them proud..

Enter filling, delicious, soul-warming soup. Add caramelized onions, ham, a roasted green chile, & chicken broth, and garnish with something bright!

Fresh Corn Polenta

My mom came to visit and brought me seven ears of fresh beautiful corn - just one day before I left the country.. so I came back to good corn going bad, and we just can’t have that, can we? This really is a genius recipe. Taken from Yotam Ottolenghi’s Sweet Corn Polenta on Food 52.

It’s simple, and buttery, and sweet… Add balsamic and you have a meal..

Ingredients:

  • 7 ears of corn, stripped and trimmed of anything bad..
  • 2 cups reserved cooking liquid

Cut the good corn off the cob, put into a pan, and cover with water. Cook on a low simmer for 12 minutes and then, using a slotted spoon, transfer to a blender and blend up really good. Put the corn back in the pan with the cooking liquid and cook on medium low, stirring regularly, for 20-30 minutes until firmed up into a mash. Season well.

Garnish with one small tomato and two basil leaves, chopped, with a splash of balsamic and olive oil.

Then make corn stock with the remaining bits of the corn cobs, and dry out the husks! Oh and figure out something to do with them.. hmm, something great.

Cauliflower Crust Pizza

Second time making it, and I am definitely getting better. So good for you.. And so tasty!

Garden Salad

This salad is made entirely of things in my garden. But it is the dressing that is superb - made with leftover herbs..

Dressing Ingredients:

  • 1 cup fresh herbs (mostly basil, but some dill)
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 2 tablespoons ginger vinegar (or whatever fancy vinegar you have)

Puree it up all together, or dice up the herbs and garlic and mix in the liquids. Dollop a big spoonful onto your salad- zucchini ribbons, fresh picked kale, quartered cherry tomatoes.

Just don’t tell anyone that I was not harvesting, but simply pruning the herbs today..

Tonight’s food experiment. What to do…?

Lavender Zucchini Cookies

It is amazing how much moisture these things hold; I thought I might be under-cooking them..

Of course it a great way to use your overflowing zucchini, but mostly it was about the oats for me. I tried to be an oatmeal person for a while, but it just did not work out so well, hence leftovers..

They come out not very sweet, so the lavender is a nice strange addition!

I can’t wait to dunk these pretties in coffee!

Ingredients:

  • 2 cups of flour (wheat and white divided)
  • 2 cups zucchini, peeled and shredded (about 2 normal sized ones)
  • 4 cups of oats (I used quick oats)
  • 1 teaspoon baking soda
  • 2 teaspoons Pumpkin seasoning (or cinnamon and nutmeg would work- that’s just what I had)
  • 3/4 cup applesauce (two small single serve containers)
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla abstract
  • 1/2 cup fresh lavender leaves

Mix the flour, baking soda, and pumpkin seasoning. In another bowl, mix the sugar, applesauce, eggs, and vanilla. Then add the zucchini and then slowly mix in the flour mix. Then add the oats and fold in the lavender. Put a spoonful on a greased baking sheet and bake for 350 degrees for 12 minutes. Makes about 4 dozen. Store in the fridge!

Taken from this Two Peas and their Pod recipe.

They are not very sweet, but that’s how I like them. You can add more sugar if you want them to be sweeter.

I’m just not into sweet things..

Asker noof3335 Asks:
Hi
cookingwithleftovers cookingwithleftovers Said:

Hi

Mystery Box 4! Courtesy of Meagan Baco.

masterchefonfox:

Ballpark Burger Casserole with Mashed Potato Salad
Submitted to MasterChef by cookingwithleftovers


Ingredients:

  • 1/2 pound ground beef
  • 3 russet potatoes
  • 12 mushrooms
  • 2 tablespoons of sour cream
  • 1 tablespoon of yellow mustard
  • handful of peanuts
  • some dill pickles and their juice

Seeing these ingredients spoke American summer to me, and reminded me of a Cheeseburger Pie that my mom’s been making since we were kids. So try these variations on classic summer hamburgers and potato salad:

 Ballpark Burger Casserole

Slice two potatoes, 12 mushrooms, and some pickles (lengthwise) using a mandolin.

Layer them in a loaf pan; potato, mushroom, potato, mushroom.

Cook up the ground beef, spooning out the grease and keeping the meat moist with pickle juice. Add that layer of cooked meat to the casserole.

Top with a solid layer of pickles so that even more pickle juice cooks through the meat, and the flavor of the meat trickles down to the layers of potato and mushroom.

I added a fancy top layer of sliced potatoes and crushed peanuts.

Cook the casserole for 20-30 minutes at 350, and blast the broiler for a couple of minutes.

Mashed Potato Salad

After boiling the potato(s), add sour cream and mustard to make them tart and creamy. The cold condiments cooled off the mashed potato quickly and ended up like a delicious cold potato salad - a perfect compliment to my burger casserole. Top with crushed peanuts.

The best part of this combo was the peanuts, and I would have used even more. Try crushing and quickly roasting the peanuts before topping off the casserole or mashed potatoes; it tastes just like the ball game.

This meal cooked for you by Meagan Baco.

Tuna Kale Wraps

Scalloping with my family on the FL coast is a magnificent adventure, and my uncles are master fishermen, leaving me with some leftover seafood. It traveled home with me. Just don’t ask me how I carried it.. Airport security must see the strangest things in carry-on luggage..

Wrapped in giant kale from my garden with a little dressing, and it is quite the refreshing summer dinner. The trick, like a burrito, is not to over stuff it.

Ingredients:

  • 2 large kale leaves
  • 1 cold leftover cold seared tuna steak, chopped
  • 10 leftover cooked bay scallops
  • 1 medium tomato, diced
  • 1/4 tsp soy sauce
  • 1/4 tsp ginger vinegar (or red or champagne, etc)
  • blue cheese crumbles (leftover from masterchefonfox Mystery Box 4)

Mix the chopped tuna, scallops, tomato, soy sauce, and vinegar together. Season. Cut out the ribs of the kale. Spoon tuna mix into the middle of the kale, removing as much liquid as possible. Sprinkle a little blue cheese on top, and then wrap it up like you would a burrito- sides first and then over the top.

It’s almost like eating the fish straight out of the leftover container cold…

Lox Crostini

A few pieces of lox leftover from brunch and some leftover rye bread, and this happened.. I was craving deviled eggs, which is how this dressing came into being. Tart and creamy and perfect for the salty lox.

Ingredients:

  • 3 pieces of lox
  • 3 slices of bread
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon horseradish mustard (we do Webers mustard)
  • a pinch of fresh dill, diced
  • a pinch of fresh chives, diced
  • two Roma tomatoes, sliced

Toast the bread, mix the mayo, mustard, dill and chives together and season. Spread the mix on the bread, then tomatoes, then lox.

Yum.

This is my new favorite online cookbook.. Leanne Brown makes it seem easy to eat healthy on $4/day. You know its all about not wasting food, right?

Rye Bread

This is the first time my bread did not turn out super dense. Thanks to some leftover milk. So tasty that I ate one loaf in the first day.

I used this recipe: Dill Caraway Rye Bread

Good thing I had one cup of milk leftover (1 day expired), no dill seeds, so I just doubled the caraway.

Moist.