Lisa on December 28th, 2009

What do shrimp, salmon, avocado, and Boston lettuce have in common?  They’re all smooth — in the case of avocado, downright creamy — and full-flavored, and when you put them together, you get a very tasty, quick, well-balanced meal.  (And since the salad is served cold, it’s also a great way to use leftover cooked [...]

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Lisa on December 14th, 2009

The next time you have a big pot of chili or stew — in this case, I had made a batch of Moroccan harira — try creating a quick lasagna/casserole with your tasty leftovers.  All you have to do is cook some noodles (anything from penne to ziti to linguini), layer the noodles and stew [...]

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Lisa on October 16th, 2009

Just before I slipped off to sleep last night — a surprisingly sound one considering that I’d just watched another two episodes of my new favorite show, True Blood — I had a culinary ephiphany:  the term “leftover” needs to be revamped.  (Pun intended.)
“Leftover”  sounds distinctly unappealing, doesn’t it?  I mean, who wants what’s left [...]

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Lisa on June 4th, 2009

One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover.  It’s like kitchen magic!
Remember the Moroccan caponata?  I’d made such a big batch that I wound up freezing a bowl of it.  When [...]

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Lisa on May 11th, 2009

Leftovers can be magic–especially versatile leftovers like roasted red pepper and chicken.  Just add a bit of pasta and olive oil, sprinkle with parsley, and poof! you have a delicious meal.  With a bit of purposeful overproduction, in fact, you can create your own healthy freezer meals/leftovers.  (But be sure to stick with your original [...]

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Lisa on December 11th, 2008

Adding almonds to chili may seem odd, but their smooth character provides an intriguing contrast to the piquancy of the dish.  So does the sesame paste…although you may want to use actual seeds if you’re a big fan of crunchiness.  Cinnamon and chiles combine to form a spicy backdrop to the mellow chicken broth base.
Note:  [...]

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Lisa on December 4th, 2008

Here’s a solution for a hearty breakfast or lunch: just top some leftover veggies with freshly-scrambled free-range/organic eggs. In this case, I used yesterday’s broccoli and today’s sliced grape tomatoes to form the base, then scrambled the eggs with a bit of olive oil and salt and pepper to “crown” the dish. [...]

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Lisa on November 17th, 2008

“Fusion cuisine” is the latest trend–it’s innovative, intriguing, and embraces all the foods that the world has to offer. It’s also astonishingly simple to create using leftovers. Don’t think you have anything in the fridge for dinner? Craving flair instead of humdrum? Try mixing and matching what you already have. [...]

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