How To Creatively Use Leftovers in the Kitchen

Ugh, those dreaded leftovers. What on earth can you do with them? You don’t want to throw them out, but you don’t want to eat the same thing again.

I’ll tell you a little secret: you don’t have to bore your taste buds with the same flavors. Let’s take a look at what’s in your fridge.

Hmm, what can you do with that leftover bowl of spaghetti and the bit of sauce? How about that gorgeous piece of salmon you just can’t finish tonight?

And while we’re at it, where and how do you store peeled garlic and five crackers (when the box is trashed)?

Here are some tasty and creative tips for getting the most from what’s “left” after the main meal.

Think creatively. Ok, so that’s not your forté when it comes to food – that’s why I’m writing this. Please keep reading…

The Leftover Bits

First, take the crackers and seal them in a small baggie with some wiggle room. Next, take an empty bottle of wine or any round bottle big enough to cover the baggie and roll it over them several times on your countertop near the sink, until you’ve got cracker crumbs…shake into a bowl and season with salt, pepper, garlic, oregano, or your favorite herb, and voila!  Seasoned crumbs for use in your next meal. Store them in the refrigerator in a glass jar or baggie until you’re ready to use them.

To use them: In a small bowl, beat an egg with a tablespoon or two of milk (almond or coconut milk if dairy-free). Spread the cracker crumbs on a plate. Take a fresh piece of fish, slices of eggplant, or perhaps a raw pork chop, dip in the egg mix, then the crumbs, and sauté in olive oil or butter until cooked to your liking. The crumbs should brown nicely and add a lovely bit of crispness and flavor.

Entertaining Tonight?

Your guests are arriving at seven, and you got in at six…can you say time crunch? Quick fix dinner comin’ up!

Here’s where the leftover pasta makes its entrance.

Pasta, take two!

Let that leftover pasta shine with deliciousness!

If you didn’t overcook it yesterday or the day before…the spaghetti, linguini, or other pasta is still al dente enough to make it through another dish. If you’ve got any sauce left, tomato-based especially (and you didn’t toss it down the disposal), chop a couple more tomatoes or creatively open a can of diced organic Italian stewed or any cooked tomatoes, and place all of this in a large skillet. Add some garlic, fresh or powdered, fresh torn basil, oregano, and some green peas or other green vegetable of choice (frozen or canned), a light shake of hot red pepper flakes, heat, and stir until well blended. If the sauce is too runny, add some tomato paste until the desired thickness is reached.

No tomato paste on hand? Use the breadcrumbs!

Add the pasta and toss gently to avoid wearing the tomato sauce (wearing an apron might help here, but if you don’t have one, be very gentle while tossing the pasta in the sauce), and heat until all is warmed through. Grate some Reggiano Parmigiano over it and serve immediately.

Note: Pasta bowls retain more heat than plates, especially if you put them in the oven on warm (170-200°) while you’re cooking.

Serve with a green salad (bless those packaged pre-washed greens) with vinaigrette dressing or just good olive oil and wine vinegar, or a squeeze of fresh lemon juice, and some herbs. Serve with your favorite crusty organic Olive Batard bread and round off the meal with a good bottle of Pinot Noir or more traditional Chianti, and your guests will never guess you just recycled their dinner.

If you peeled too much garlic and you’re not going to use it immediately, store it in a tightly sealed glass container for easy use in your next savory creation. Make sure the top is lined, or add a double layer of plastic wrap under the top to prevent the garlic aroma from invading your fridge.

Next comes the leftover Salmon – no, not the musical group – the real wild-caught Alaskan sockeye or coho you couldn’t resist, even though it was twice what you could eat in one sitting.

Salmon salad on the menu!

Here’s a suggestion for “recreating” last night’s salmon into a deliciously luscious meal in a quick and easy way.

Note: About 4-6 oz of salmon makes about 3/4 cup chopped. Make sure the salmon (or other fresh-cooked fish) is allowed to cool and has been stored properly in the refrigerator. Proper handling and storage are essential to your health.

Quick Steps for Your Recreated Salmon Meal

Carefully remove any bones that might still be in the fish, and chop the salmon with a fork.

Mince or finely chop about 1/3 cup each: onion or scallion, water chestnuts, apple, celery, and/or any fresh pepper (red, yellow, orange, or green), and add it all to the chopped salmon.

Mix 1 Tbsp (or more to taste) of mayonnaise, 2 Tbsp olive oil, a sprinkle of rice vinegar, and Herbes de Provence (or thyme, basil, and oregano), along with salt and pepper to taste. Fold into the salmon and veggies. Make sure the mixture is moist but not runny. Mix a little more dressing if there’s more than 6 oz of fish.

Options include the option of any other veggies, salad greens, or herbs you might like with salmon, like chopped parsley, arugula, etc.

Serve on a bed of your favorite lettuce or arugula; sprinkle with a touch of cayenne for more color and flavor. Add your favorite lightly salted crackers, and enjoy!

A pitcher of cool lemonade and herbal iced tea works well, too. Or serve a sparkling white wine or Prosecco, and the meal is complete.

Now you can relax and enjoy your company.

While we’re on the subject of fun and economics, and because I dislike wasting food, what do you do with half a pot of leftover breakfast oatmeal? Thought you’d never ask.

Leftover oatmeal or hot cereal?

You can recreate oatmeal or hot cereal with a totally different appearance and flavor.

If you like, cover and refrigerate it to create something delicious the next day, or leave it on the counter to be remade in the morning as long as there is no protein, such as an egg, mixed into it. Yes, an egg.

Since an egg adds protein and fat and extends the energy content of the oatmeal, it may be added to your porridge when first preparing it.

However, if you haven’t done that already, that’s one way to begin to revamp the cereal, along with a tablespoon or two of coconut cream or butter. Mix the egg and butter thoroughly as the cereal heats, so they combine well into the whole creation.

For conventional oatmeal, add a couple of shakes of cinnamon and some brown sugar.

For a more savory flavor that surprises and delights most people, add cinnamon, a few sprinkles of cumin, allspice, or Garam Masala. It’s an Indian savory combination that changes the oatmeal into a gourmet delight. Make sure to include the egg as well for your extended charge of energy and heartiness. The coconut milk or cream adds richness to the oatmeal as well.

One more breakfast suggestion for leftover quinoa or buckwheat and rice.

If you guessed to add it to the oatmeal, you’re right. Then (re)make it with the savory spices, and it becomes a tasty morning delight for the palate that starts your day with a smile.

Great with a good cup of fresh-brewed coffee, breakfast tea, or a cold glass of milk.

If you enjoyed this short blog post on how to creatively use leftovers, make sure you check out my cooking show, RickisKitchen.

Thank you and hearty creating!

Connect with Ricki on The Wellness Universe.

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