Cooking Resources

joesfolk · 01-10-2011, 08:48 AM

Cleaned out the fridge and had leftover:
pizza veggies
Swiss Steak
Smoky sausages
Quart jar of salsa

Added a can of beans and spices. Shredded the meat and now I have chili in the crock pot. Easy, easy.

What are you making from leftovers?

**Zhizara** · 01-10-2011, 09:20 AM

I had leftover chicken from making stock, so I stripped and cut up, added a can of cream of mushroom, a tablespoon of diced pimentos and a tablespoon of dried green onions.

I had marinated the chicken after cutting it up in some cooking sherry. It made a delicious chicken ala king served on toast points.

babetoo · 01-10-2011, 03:46 PM

making chile also, using leftovers, pork loin and onions. adding beans and seasoning

taxlady · 01-10-2011, 04:27 PM

Thanks for starting this thread. I was wondering what to do about supper. I have about 50 grams of corned beef and about 150 grams of leftover pork roulade. DH will make "biksemad". It's Danish hash. Tasty and economical.

justplainbill · 01-10-2011, 05:10 PM

Quote:

Originally Posted by taxlady

Thanks for starting this thread. I was wondering what to do about supper. I have about 50 grams of corned beef and about 150 grams of leftover pork roulade. DH will make "biksemad". It's Danish hash. Tasty and economical.

Less than 4 oz (3.5 oz) of meat per person sounds like enough for a modest sandwich; but with some onions and 500 grams (250 grams per person) of potatoes I guess it's adequate for a light supper.

Speaking of light suppers, we're having about 150 grams each of chuck pot roast and sour cream gravy ('leftover' from yesterdays cooking), along with fennel salad. I think the pot roast tastes better a day or 2 or 3 after its initial cooking.

taxlady · 01-10-2011, 05:24 PM

Quote:

Originally Posted by justplainbill

Less than 4 oz (3.5 oz) of meat per person sounds like enough for a modest sandwich; but with some onions and 500 grams (250 grams per person) of potatoes I guess it's adequate for a light supper.

Speaking of light suppers, we're having about 150 grams each of chuck pot roast and sour cream gravy ('leftover' from yesterdays cooking), along with fennel salad. I think the pot roast tastes better a day or 2 or 3 after its initial cooking.

200 g cooked ~~pork~~ meat, 400 g onion, 400 g cooked potatoes, 50 g bacon sprinkled on top, parsley, optional: 2 sunny side up eggs served on top. Of course, traditionally no one measured.

That leftover chuck roast with gravy and salad sounds yummy. I love using sour cream in gravy. It adds a real je ne sais quoi.

spork · 01-10-2011, 10:28 PM

It takes a bit of tending to, like risotto, but if I have portions of rice in the freezer, especially short white grain, a good broth and whatever else is in the frig has been hitting the spot for me these past few cold weeks in leftover pots of porridge.

Claire · 02-19-2011, 08:54 PM

It is time to liven up this thread. Many moons ago, I made some really, really rich beef stock and tossed it in the freezer.

For Valentine's Day my husband made me French onion soup with it.

I used the cup, maybe cup and a half, of it to make some beef stroganof.

I screwed up, and don't get me wrong, it was delicious, but it was much more soup-y than I planned on.

So to the leftovers I added a lot of paprika, more mushrooms, and some tomato paste and made a goulash.

I thought I was going to bring tons of leftovers to my lady friends, but guess what? There was less than a cup of it left, and maybe a half-cup of sour cream.

So: Leftover beef bones. How many meals? It's a challenge!

**Zhizara** · 02-19-2011, 09:01 PM

Quote:

Originally Posted by Claire

It is time to liven up this thread. Many moons ago, I made some really, really rich beef stock and tossed it in the freezer.

For Valentine's Day my husband made me French onion soup with it.

I used the cup, maybe cup and a half, of it to make some beef stroganof.

I screwed up, and don't get me wrong, it was delicious, but it was much more soup-y than I planned on.

So to the leftovers I added a lot of paprika, more mushrooms, and some tomato paste and made a goulash.

I thought I was going to bring tons of leftovers to my lady friends, but guess what? There was less than a cup of it left, and maybe a half-cup of sour cream.

So: Leftover beef bones. How many meals? It's a challenge!

I've still got a ham bone w/extra meat and two quart packages of the sherry pork from the same ham. It was a while ago.

Now that I've got the freezer cleaned up a bit, I can make a batch of baby limas with the meaty bone. I usually end up with a couple of containers for the freezer, but now I have room.

I'm going back to the grocery store on Tuesday and I'm getting that turkey. I have lots of bread heels and such saved for a nice big batch of homemade stuffing, and that will open up a bunch of room in the freezer.

LAJ · 02-21-2011, 04:15 PM

I make homemade bird food. I use the bread heels for that. As well as the bone marrow and stale baking items such as raisins and dried fruits. My birds love it. During these cold and big snowy winters, I make sure the birds have food for energy. (These items aren't rotten they are just not fresh enough for me to cook with)