I hate wasting food and there are a few things I love to make when I have odds and ends lying around my fridge. This always seems to be on a Monday too. These could be left overs, or just small bits of food in too small a quantity to be made into something on their own, but combined with other things can be whipped into quick and easy meals.
Here they are
I always keep flour tortillas in my cupboard, and if I’ve opened the pack I simply store them in the freezer. I then whip them out any time I feel like a slightly decadent snacky meal. These are perfect for a night in front of the TV and taste just as good as any take-out pizza (well almost).
They are a fabulous way to use up cheese, bacon, left-over chicken or any meat.
Here I made one using some leftover ginger beer pulled pork. The recipe for this is in my cookbook.
To make a quesadilla, simply spread whatever filling of your choice over the surface area of a flour tortilla. I always put the cheese at the bottom, allowing about a centimetre of space from the edge. The cheese will melt and spread so you don’t want it to spill out. Cheddar or Mozzarella work really well.
If I am making a Mexican flavoured one, which is often the case, I like to make a salsa with red onions and chopped fresh tomatoes I use fresh cilantro and chopped up pickled jalapeno’s. Use up leftover roasted vegetables or roast chicken, or whatever you have lying around.
Place another tortilla on the top of the filling and dry fry the quesadilla in a non-stick frying pan turning once until the tortilla starts turning a golden brown colour, the cheese has melted and it’s crispy. Place on a board and cut into quarters using a pizza cutter.
Frittata is one of the things I cook almost every week and it’s such a versatile dish. Eggs are inexpensive and a good protein and when combined with meat, cheese and fresh herbs, becomes a fabulous light supper.
Cheese goes so well with eggs and I often use a combination of two or three cheeses. I like Chevin, Parmesan, Cheddar, Feta, or Gruyere. I love adding fresh vegetables, meats like ham, salami, bacon, chorizo and leftover sausages. I always add a tablespoon or two of chopped herbs to freshen it up. Salt, Pepper, chilli, smoked paprika and cayenne work really well as seasoning.
Frittata is great for breakfasts and brunch too.
This was a recipe I developed in 2011 and was originally planned for my book. I decided, in the end, to go for the butternut and feta frittata instead, so I have always had this recipe on hand. Quite strange as on Monday I posted a recipe with the exact same ingredients just using mint. What is also strange is that the recipes (apart from the mint) are almost identical and written over a year apart. I have suggested using a handful of other herbs here.
Fritatta with asparagus, zucchini & Parmesan | serves 4
- 150gms fresh green asparagus cut into smallish pieces
- about 5 zucchini/courgette (200gms) – thinly sliced on the bias
- 6 eggs
- a handful of fresh herbs (parsley, basil, thyme)
- ½ cup grated Parmesan cheese
- knob of butter or a splash of olive oil x 2
- salt and Pepper
Turn the grill element on the oven on. Heat a non-stick frying pan and lightly sauté the asparagus and zucchini until cooked and then set aside. Beat the eggs until light and fluffy and add the chopped herbs, salt and pepper. Melt a knob of butter in the same non-stick frying pan and add the eggs. Wait a few seconds for the eggs to just start setting on the bottom of the pan and then scatter over the vegetables. Sprinkle over the cheese and place under the hot grill and cook until the surface is golden brown and puffed up.
Remove and slice up into wedges and serve with toast or a green salad.
Another recipe for frittata with asparagus, zucchini and mint.
3. SANDWICHES / PIZZA / PITA / WRAP
Sandwiches, well this is pretty obvious. I like to make open toasted sandwiches and just pile things on top. Bolognese or leftover cooked chicken is lovely and then top that all off with a pile of salad.
Pizzas I like to top ready-made bases (I find the Woolworths bases the best) with whatever leftover meat I have around. Anything from bolognese, to chicken, to sausages, bacon or even roast lamb. I also love to make pizza using tortilla bases and here are recipes with blue cheese, pear, coppa and rocket, pizza Bianco and with rosa tomatoes and red onions.
I love to stuff various leftovers into a pita and then add other things to make a fabulous snack. I also enjoy whole-wheat pitas because they are healthier, have a lower GI and quite frankly have more flavour.
The kinds of things I fill a pita or enclose in a wrap are:
Peri-peri chicken strips which I flash fry as I did with my easy chicken breasts, or for a vegetarian options stuff with pesto mushrooms and lettuce. Lots of salads and any leftover meat, a spread of mayonnaise or a dollop of salsa.
4. Stir Fry
I love to stir fry all the leftover veggies I have in the bottom of my fridge, and I often have a lot of odds and ends. I tend to go with Asian flavours for this and toss through noodles.
The recipe for these Singapore vegetable noodles can be found here.
Soup is generally something I make in winter to use up all my bits and pieces, but I have started to enjoy a broth-like soup in Summer too. I love miso soup and make my own dashi now, so with January here and a few goals needing to be reached, these sorts of soups are perfect.
Remember that cabbage soup diet that passed around many years ago? The one that is virtually free in point on Weight Watchers and probably uses up more calories to eat than in the soup, well I revisited this recently on a quest to use up a vast amount of cabbage and veggies I had leftover from a shoot and found it very tasty and filling. I made a massive pot and then froze off batches in old yoghurt containers for all the days when I want to be angelic in my eating, but need to fill a few gaps. Trust me on this, it’s way more delicious than you might think
This is just a rough guideline of what to use: ( I cut the veggies quite small because I didn’t want it too chunky)
- onions chopped – about 2
- 2 T olive oil
- red peppers – 1 chopped
- 4- 6 sticks of celery chopped
- 8 carrots grated (easier to grate in a food processor)
- 1 cabbage finely sliced
- a generous handful of fresh parsley – chopped
- 3 tins of tomatoes
- enough chicken or vegetable stock to cover this generously
- 3 cloves of garlic optional
- salt and pepper
In a very large pot heat the olive oil and fry the onions, celery, carrots and pepper until they soften. Add the cabbage, tomatoes, garlic and stock and bring this to a boil, then turn the heat down and cook for about 45 mins – an hour over a low simmer.
You could process this soup to get a thicker consistency, but as I said, I like the breathiness of it for summer.
What’s your favourite way to use up leftovers?