Use it up! Don't throw it in the bin!

Nicki_Sue

We love brussels in this house - any left over I split and fry up with leftover mash or with other left over veg and make into a veggie chilli or curry. Leftover bits of things like fajitta mix popped into empty herb jars are useful for pepping up left over veggies and the like.

piglet6

We had friends over for dinner on New Year's Day and did a Mexican themed meal. For lunch today we had tortilla wraps with salad and the dips (guacamole/salsa/sour cream and chives), and I have mixed the leftover chilli with rice and frozen 5 individual portions, plus a double portion of plain rice for use with something else. (Yes, we cooked too much!!! :rotfl: ). Still have some chopped up peppers and spring onions left over, plus some mushrooms which didn't make it into the chilli - am planning to turn them into a sauce with some chopped tomatoes tomorrow which can be frozen and thrown over pasta or served up with chicken at some point. But I am pleased (and secretly quite smug...!:p) to say there will be absolutely no waste from our New Year's Day meal.

I love using up leftovers...:rolleyes: I'm so pleased that we have this thread devoted to them - I hate waste and reading everybody else's plans is great for getting new ideas! :T

Piglet

nodwah

Annie021063 wrote: »

What can I do with 7 satsumas that are wilting quickly?
Thanks

satsuma curd?
Or juice them, you can freeze the whole citrus or just the juice

thriftlady_2

Just used up 3 leftover baked potato halves, a bowl of peas and sweetcorn and the heel of a chunk of Cheddar.

Scraped the potato flesh out of the skins and made a Spanish omelette/frittata thing with the addition of a small red pepper and a red onion plus the peas, sweetcorn and some of the cheese. Eaten with relish by me, OH and sons.

DD can't eat eggs in their 'neat' form so she had the potato skins with the rest of the cheese melted on them and some leftover hummus plus some radishes (she loves radishes).

It is so satisfying using up odds and ends to make a really nice meal.

EssexHebridean

butterfly72 wrote: »

I often have trimmings and feel I should be OS and making fish stock, but I've not come across one recipe that needs fish stock (even fishy recipes)! What kind of recipes use this stock? Where are they?!:o

I use fish stock in place of milk when I make the sauce for fish pie - I think technically the sauce then becomes "Sauce Veloute" rather than a classic bechamel but it works brilliantly. I'm set for the makings of several fish pies now too as I bought Sainsburys basics frozen white fish and frozen prawns this morning to go with the Salmon trimmings I've already bagged up!

Just used the last couple of potatoes and carrots up in soup for lunch. Got rather a lot of eggs left so those will be being hard boiled for sandwich fillings and we'll be eating omlettes at least once this week too!

catznine

I have finally got to the bottom of my organic veg box! :j DH had covered it with some baking tins, he didn't know where they belonged!:rolleyes: I went to put the tins away and lo and behold I found the veg! Carrots, swede, sprouts, leeks, onions and celery. A lot of it was past it's best but I peeled it taking off any yukky bits, the best bits went into the slowcooker with some half price braising steak, gravy and leftover red wine to make a stew, the rest went into the big stock pan with the last of the turkey stock and made a large pot of cream of vegetable soup!

trying-very-trying

Any help for using up a bag of fresh cranberries, and 2 bags of brussels? It has to be simple as I can't stand too long atm and my kitchen assistant is away for the weekend. I reckon I could prep the brussels and freeze as is for short term storage, but I'm not sure about the cranberries.

Lil2002

Cranberry sauce is the easiest thing in the world.

Throw the cranberries in a pot, and add sugar (cranberries are pretty sour, so quite a lot), water, and boil until the cranberries burst. Take it off the heat, and it will thicken as it cools.

You can add clementines/ orange juice/ cinnamon/ port, really anything you fancy to the pot before it boils.

Enjoy.

trying-very-trying

Thanks, Lil, I had wondered about doing that. I made my own cranberry sauce for xmas(first time ever) but I don't think it'll keep too well. Can I freeze the sauce?? Nigella has a recipe for cranberry chutney which she says will keep for a few months, but it uses dried crans.

**purpleprincess**

I feel really good today as I have saved up all the veg peelings from the last week- Xmas day onwards and then boiled them up with peppercorns, a few bay leaves and made some really yummy veg stock which I will use to make soup with some rubbery veggies!!!

Feels so good!!!

Who says you need to be pubbing and clubbing it on a Saturday night aged 24!!! :rotfl: