Friday, July 6, 2012

Making the most out of leftovers

I'll be the first to admit that one of my biggest pet peeves is a disorganized, dirty fridge.  That being said, I also realize how easy it is to become overloaded with Tupperware filled with leftovers.  Revamping last night's dinner is not only a really fun way to get creative in the kitchen, it's also economically very wise.  Here are a few examples of some meals I've whipped up recently.


My husband absolutely loves salmon night.  He tends to eat more with his eyes and forgets how filling salmon is.  The result--usually tons of leftover fish.  These salmon cakes are probably my favorite thing to make with the extras.  I pack them with tons of veggies, corn, and spices to give them great color and flavor.  Serve them with a spicy yogurt sauce or aioli to give them a creamy kick.  If you have a recipe for crab cakes you really love, you can use the same formula for these.  Feel free to add and take away anything you'd like-it's your kitchen!


I am a firm believer in always having a well-stocked kitchen.  You'll never find me out of items like oils, spices, eggs, cheese, etc.  I usually stock up on items that won't spoil and make a small list of items that I need to restock or purchase fresh weekly.  For this quiche, I use diced up left over smoked ham from last night's dinner, eggs, Swiss cheese from the freezer, milk, parsley, caramelized onion, and garlic.  You can either purchase a prepared pie crust (seriously, it s a great product) from the grocery store, or make your own.  I think the depth of flavor you get from those ingredients alone is plenty, so I find a little salt and black pepper is all you need for spices.  I like having the option of serving them as cute little single serves, or making a large batch in a pie pan.  This is my idea of any time of the day comfort food!


As a self professed veggie freak, my produce drawer at home is frequently over flowing with extras.  One of my top recipes to get rid of some of that inventory is my grilled pesto-veggie pizza.  I'll take raw pizza dough, again, store bought or homemade, sprinkle it with cornmeal, and grill it on both sides just until the outside is firm and has some grill marks.  Grilling adds such great flavor!  I then slather it with pesto (if you happen to have a ton of basil, make it fresh, otherwise jarred is fine), top it with your favorite shredded cheese, and your choice of veggies.  Use as little or as much as you like.  Bake it at 425 degrees for 8-10 minutes and enjoy!  It's so delicious, and trust me-you won't miss the pepperoni and sausage; and neither will your waistline!

If any of my readers would appreciate step by step recipes, leave a comment and I'll get them to you!

Have a lovely Friday and an even better weekend!

1 comment:

  1. This all looks so yummy! The pizza is my favorite since I have a hubby that dislikes fish and quiche. I know, he's totally weird!

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