Group active since Thu, Sep 19, 2013
I suppose years of having to cook on a very frugal budget gave me a over active imagination when it comes to cooking. For that I am grateful. I hate to throw out food, any food, so I recycle it instead. Please share your dishes, and/or recipes that are made with leftovers.
Earlier in the week, I made Tex-Mex beef tacos and mexican rice. I used Black Angus ground beef, 85/15. I thought it would cook diwn, and I would need to drain it. NOT! So I had more meat than I had planned. I ate the tacos and rice with LOTS of cilantro as a garnish. So I ate them Tues night through Thurs nite. They were great, but I had at least half of the meat and rice still leftover. Didn't want them a 4th night. So I looked through the fridge and saw a huge red bell pepper I bought on Sunday. I talk to myself~hmmm, I don't want that to ruin, so I'll stuff it with these leftovers. The next evening, I mixed the meat, riceand salsa together. In the meantine, I was steaming the oeooer, so it would be tender. I stuffed the pepper halves as full as I could...I still some of the meat/rice mixture left, so while my peppers were cooking in the oven, I steamed some organic anaheims I had in the fridge. I stuffed them with that and added a stick of jack cheese in them, and put them in a container to have tomorrow. I'm going to batter them and deep fry them and they will be chile rellenos. When I'm planning to make chile rellenos, I prefer poblanos, but I improvised.
Last week, I made potato soup, no recipe, just winged it. I ate it about everyday. There was enough left for maybe to big bowls, so I considered tossing it (I don't like frozen cooked potatoes. It changes the texture to grainy mush.)
I started thinking, "what can I do to salvage this soup. I detest wasting food."
I looked in the pantry....let's see..no not that...no not that and on and on.
I saw a can of chicken breast, then a can of carrots. BINGO!
So yesterday, I sautéed some rough chopped onions, while the repurposed souo was heating on the stove. I combined the onions, added some whole milk.
Sooooo good! I will finish it at lunch today,
with some plain old saltines...delish!
A baked chicken breast that was marinated in a mustard and lemon sauce. A mixture of different mushroom that have already been been introduced...all marinated in garlic, butter and white truffle oil, Baby bell sweet peppers, 2 avocados, onions, black olives, too many cheeses to count YOU guys will make it great
Why not? I am cleaning out the fridge and using my J.A.P. member recipes to help me. This is a very strange menu tonight...but I will make it work. Andy's recent chicken marinade...but I am using it on Copper River Red Salmon, German Red Cabbage, Skinny Oven and Carrot Fries, Grilled Corn on the Cobb (has been vacuum sealed after it was grilled and will be boiled in the bag). Salmon=Northwest, marinade=Southwest and East, German=Northeast, Fries=Northwest, Corn= South...how am I doing? I think the grilled corn can also be called the MidWest right?
Risotto is never as good the second day! It seems like it turns to mush. I know, it's pasta and that's what pasta does...it's a starch. But isn't there a way to "reconstitute" it? I thought about heating a little more broth or water and adding it in until warm. Any ideas?
Yes, I know....I live in Alaska where we have the world's best Alaskan King Crab and I did buy some yesterday to make that Peppy Pimento Grilled Cheese a member posted. BUT....I also like the imitation Krab. Here's the problem: I've got a LOT to use up.
Please post your favorite recipes that I can freeze. I am already going to make a quiche but need other ideas. I pinched Stuffed and Grilled Jalapenos and a Krab Alfredo.
Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese, I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.