I’m sure I’ve done other posts about making the most of leftovers and little bits of fruit/veg before they are past but I can’t find them! So I’m going to search and link to them here, or repost the info. Those of us responsible for shopping and feeding the family are increasingly feeling the rising costs and looking for ways to save or make food go further, me included, and so being able to find these when I need them will really help.
One of my latest creations was this stirfry veg and noodle dish. We had a bag of coleslaw veg that didn’t get used for it’s original purpose so I fired up the wok, a splash of sesame oil, and threw in the bag of veg. Added a bit of teriyaki marinade and soy sauce, a packet of wok-ready udon noodles, and then a little more soy and it was ready to eat. 🙂 It made a nice lunch and there is enough to have tomorrow as well. If I had any leftover chicken that would be nice in it as well.
Earlier in the week I was clearing out the fridge and found a few things that were destined for the compost/bin – some mushrooms, chorizo, ham, a bit of tomato, and half an onion. I chopped up and fried off those until softened and then put them in a bowl to cool. Once they were cooled I added a couple of eggs that I whisked up, and then some fetta that we happened to have in the fridge. I mixed that together and then poured it into a baking dish, grated some cheese on top, and then into the oven for 20 mins until cooked through.
I usually make this and spoon the mixture into a muffin tin, and that works better for me – when I cut the one from the baking dish it crumbled. You can make this with pretty much any veg/protein mix you have, and then once cooked and cooled it freezes really well. I flash freeze them by putting them on a baking tray, on baking paper and not touching each other, and into the freezer. Once frozen I put them into a bag and then back into the freezer. I reheat by putting into the microwave for a minute or so until heated through.
A similar thing to the above frittata but a bit less “eggy” is to make savoury pancakes. I make them based on a recipe tin eats recipe, but vary the veg depending on what I have. They can be frozen as well and make a great breakfast option for me.
If we have leftovers that won’t make a whole meal (like one portion of curry, chili, casserole, savoury mince) then we make pies either in the pie maker, or I’ve made “handpies” by just putting a little filling in a square of pastry and fold over the corners.
I’ve posted before about freezing vegetables before here, and when I was at the shops the other day they had 2 bunches of celery for $4. That’s quite a saving so I bought 2 and we will freeze most of it. We don’t use it uncooked, only in cooked dishes or stocks, so freezing it is the best way to keep it. And I read about using celery leaves in dishes, just like any leafy green, and so I froze some of those as well. I have previously dehydrated them and made up a seasoning salt with them – that was successful as well.
Bayside Homestead 