If you follow me, you might know I’m all about leftovers and transforming them into marvelous new dishes, so I wasn’t daunted at all by the five pounds of mashed potatoes I had when I made my Slow Cooker or Oven Make Ahead Mashed Potatoes. I had a few ideas, but after seeing Gail’s post for her Duchess Mashed Potatoes on her site, Snap Shots in Cursive, I couldn’t get them out of my mind. Out the window flew any thoughts of gnocchi and pierogies, and inspired, I decided to make this Duchess Potatoes Casserole (From Leftover Mashed Potatoes).
I don’t know about you, but I always have leftover egg whites and get tired of the same ol‘ same ol‘ recipes. Plus, I never seem to remember how to store or how to freeze them.
Now and then I’ll wonder if it’s even worthwhile saving egg whites, but the only time it seems it’s not is when I can’t think of what to do with them except for the same, tired old ideas.
Well, I’m solving that, with a list of ideas that will have you hoping for leftover egg whites!
That first bite of sweet corn every summer is like heaven, and there’s probably not a kernel left. As the summer wears on you’ll be looking for ways to use any leftover. Here are a few ideas.
With any leftover vegetable, think how Leftover Corn might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. Leftover Corn is no exception. All you need is an inspiration & maybe a recipe. Be sure to check out my post on Leftover Vegetables, too, for many ideas that work with almost any veggie you might have. A no-brainer way to deal with leftover corn? Freeze it on it’s own or in a combination with other vegetables and use to make Soups or Chowders when there is enough quantity.
Crudite platters – they don’t have to be the unwelcome guest that stayed on long after the party is over. Here are some ways to transform them.
Think of the recipes you’ll use as “guides” not something set in stone, especially as the types & amounts of your veggies might not exactly match those in a recipe. You may need to scale up or down, substitute and make do.
Cruciferous vegetables span a wide range; some are easy to rework into something fabulous while others need a bit more creativity. Here are some ideas to help you find a little inspiration.
For all leftovers, start to think about how they might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
Think of the recipes you’ll use as “guides” not something set in stone, especially as the amounts of your leftovers might not exactly match an amount in a recipe. Once you have a leftover ingredient to start with, scale recipes up or down, substitute and make do.
What are Cruciferous (Brassica) Vegetables?:
There so many, but the most commonly used in the US are broccoli, brussels sprouts, cabbage, cauliflower, arugula, kale and other greens, bok choy, turnips, rutabagas & radishes.