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Posts Tagged ‘leftovers’

We go to Croatia for about 2 weeks, once or twice a year, and that’s long enough that most things in the fridge need to get used up before we leave.
Plus, outgoing flights to Europe usually leave in the evening, just late enough that dinner once you get through security is a good idea (even though they’ll eventually pass something out on the flight.)

So I’ve gotten in the habit of making a composed salad out of whatever I can find in the fridge that needs using up.

This time, it was:
boiled beets
boiled potato
cooked peas
olives (didn’t need to be used up but were in the fridge)
and a little salt, pepper, and mayonnaise

and in separate containers
hard boiled egg (the eggs could have made it till we got back, but hardboiled eggs are very satisfying travel food)
sliced pork cutlet

I can’t remember now, writing this post just when we’ve gotten back from the trip rather than when we were rushing madly off to the airport, whether both of the potatoes and peas were leftover from some meal too, or whether I decided to use them to round out the salad. Potato always makes a composed vegetable salad work better for me, and the peas were good too, so I think my meal planning for a travel week should include purposely having some leftover potatoes and peas around. Or maybe I was just pretty smart this time too!

Smooth travel food and frugal use of leftovers. Except for the part where my backpack got some extra scrutiny because apparently dressed vegetables look too “wet” on the baggage scanner. (It’s ok to bring them, and we did get to eat them, but I should have put the containers of food through separately.)

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After-party soup

Farmwives are thrifty.

At some point, during the holiday season, you will find yourself in the presence of the leftovers of a party. Don’t throw them away. Look at them with the farmwife’s eye and think about what you can make.

Here’s a recipe I concocted looking at some recent leftovers.

Take the carrots and the celery off the crudite platter and dice them with some onion. Saute in butter until transluscent, add some minced garlic and cook for 30 seconds. Then pour in a bottle of that leftover beer and some chicken stock. Stir until it’s boiling and turn towards those chunks of cheese left over from the cheese-and-cracker platter. Grate the cheese in your food processor first, with a tablespoon of cornstarch. Stir the grated cheese in one handful at a time, stirring until it melts.

Viola! Cheese soup! Good with toast (those leftover pieces of little party bread, maybe?).

If you have some broccoli left on the crudite platter, blanch that in boiling water for 2 minutes, then shock in ice water, then chop into fine pieces and add to the soup. Viola! Cheese and broccoli soup.

My delightful FIL says I should be a scavange cook at a soup kitchen. High praise, from him.

Ladies, what’s your favorite scavenger recipe?

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