What to Save & Freeze for Stocks / Roast Butternut Squash & Chickpeas / Gnocchi di Pane e Prugne (Bread Gnocchi with Prunes)

Blog Post: Stockpiling Your Scraps: What to Save & Freeze for Stocks

• Bones and carcasses ... Vegetable & herb scraps ... Seafood shells & bones ... Cheese rinds

Blog Post & Recipe: Roasted Butternut Squash & Chickpeas

This recipe is reminiscent of chana masala, a savory dish of stewed chickpeas with spices and tomatoes. For a fall version, butternut squash has been added, pre-cooked by roasting pieces in the oven with spices.

Blog Post & Recipe: Gnocchi di Pane e Prugne (bread gnocchi w/ prunes)

This recipe is from the far north of Italy in the region of Trentino-Alto Ridge where the influence of Austro-Tyrolean food is prevalent. Some staples in their diet are wurst, cabbage, potatoes, apples, butter, polenta & dumplings. Yes this is Italy! These little bread gnocchi are called Knodeln which is a German word referring to a bread dumpling.

Cabbage Rolls / Eggs Benedict with BBQ Hollandaise / Leek Toasts with Blue Cheese

Blog Post & Recipe: Cabbage rolls [via]

Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.

Blog Post & Recipe: Eggs Benedict with BBQ Hollandaise [via]

For those of you skilled with making hollandaise, go ahead with your traditional method on the stovetop and just add in the BBQ flavorings listed

Blog Post & Recipe: leek toasts with blue cheese

I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top

Saag Paneer Pasta / Leftover Rice Cake / Tomato Chili Lime Marmalade

Blog Post & Recipe: Saag Paneer Pasta

The spinach yogurt curry sauce went perfectly with the pasta. The chunks of fried cheese were a nice crunchy texture balance with the soft noodles.

Blog Post & Recipe: Leftover rice cake

It’s like a massive vege burger in a way, with grilled cheese on top, crispy crumby cheese edges, and a nice moist middle. The bonus is that you don’t need to get your hands dirty shaping any patties, and you don’t need to dip the patties into breadcrumbs. I’m considering making all my vege burger recipes like this from now on – you can still cut them into wedges and put them in a sandwich or bun.

Blog Post & Recipe: Tomato Chili Lime Marmalade

I wasn’t sure whether to call this a marmalade or a relish, I think really it would be a relish because of the tomatoes but the tang of the lime rind really gives it that marmalade edge. So what do you use such a marmalade relish for? Well we have eaten it on toast, with cheese and I have even dipped my fish & chips into it! You could use it to spice up grilled fish or chicken, adding it to the dish before serving or you could just offer it as an extra condiment at the table.

Moroccan Style Ossobuco / Tomato Soup with Tripe and Sausage / Freezing Food

Blog Post & Recipe: Ossobuco Tagine (Moroccan Style Ossobuco)

For the recipe, I started out with my ossobuco recipe and then I added some dried apricots and prunes along with a blend of warm spices.

Blog Post & Recipe: Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled)

You can do this trick with any leftover meat and vegetable soup with a clear broth. The tripe can be substituted with just about any kind of meat. The only thing to remember is not to add any raw ingredient to the leftover soup then simmer until the raw ingredient is done because that would turn everything in the leftover soup into an indiscernible goo.

Blog Post: Freezers give waste the cold shoulder

Taste-wise, you have to choose and use frozen veg carefully. Frozen peas are the most popular frozen vegetable in the UK as they taste good and hold their shape and texture. Other frozen veg which (in my opinion) pass the taste test are broad beans, sweetcorn and leaf spinach (reheat it very gently) ... The big no-nos for freezing are salad, egg-based dished, such as mayonnaise (tends to separate on thawing) and whole eggs (they will burst as the liquid content expands).

Butternut Squash Baked Risotto / 5 Hash Recipes / 6 Polenta Recipes

Blog Post & Recipe: Dinner Tonight: Butternut Squash Baked Risotto

I was tempted enough by this recipe's technique to try it: rather than trying to slowly coax out the starch from the rice, the liquid is added all at once, then the pot is covered and slipped into a hot oven.

Article & Recipes: What makes a good hash

The gist is this: Simple, hash should be, sloppy, it should not. You can let your leftovers be your prompt

Curried pork and apple hash ... Diner-style roast beef hash ... Chicken, chorizo and green chile hash ... Autumn vegetable hash ... Smoked salmon hash

Article & Recipes: How to make perfect polenta

Polenta needs to be stirred. Stirring breaks down the bits of corn and develops starches. Once finished, polenta should be lightly textured, smooth, and rich at the same time.

Polenta ... Chicken with Herbed Polenta ... Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade ... Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde ... Paprika Shrimp with Polenta and Red Pepper Sauce ... Borlotti Beans in Tomato Sauce with Creamy Polenta

Baked Chili and Egg / Shaved Asparagus Pizza / Perfect Omelette

Blog Post & Recipe: Baked Chili and Egg

This is a variation you can try if you find yourself with some leftover chili and are looking for another way to serve it.

Blog Post & Recipe: shaved asparagus pizza

I had a shaved raw asparagus salad last month for the first time and was fascinated by it ... I decided immediately that I had to make a pizza out of it

Blog Post & Recipe: How to make the perfect omelette

As well as tasting good, the butter serves another purpose. The great Auguste Escoffier described the omelette as "scrambled eggs held together in a coagulated skin". Consider that the pan must be hot enough to set this skin in a matter of seconds ...

Roast Chicken Risotto / Clean Burnt Stains off Stainless Steel Cookware / Blood Orange Tart

Blog Post & Recipes: Chicken Out

The risotto that results from the roast chicken is deeply satisfying and brings new meaning to leftovers.

Chicken Stock ... Roast Chicken Risotto with Sweet Corn

Blog Post: How To Clean Tough Burnt Stains Off Stainless Cookware

Materials

Stainless steel cookware blackened with burned on food from months and months of heavy use
Vinegar
Water
Baking soda
Mesh dish cloth

Blog Post: Blood Orange Tart

The flaky pastry crust is just the right base for the slightly bitter blood oranges which manage to taste remarkably fresh and vibrant despite spending over an hour in a hot oven. This is due, in part, to the fact that you freeze the assembled tart until it is solid which buys you some extra baking time for the crust.

Dip from Leftover Soup. Tattie Scones. Recipes from Animal, Vegetable, Miracle.

Blog Post: Tip: Turn Leftover Soup into a Dip

This wouldn't work for every soup in the book, but there are certain ones that could be easily thickened up and recycled, in a way, as a dip.

Blog Post & Recipe: Vegan Tattie Scones

These are simple yet delicious breakfast scones made from mashed potatoes and are popular /staple breakfast dish in Scotland.These can be panfried unlike the other scones which are always baked. [...] The recipe is very simple and involves mixing of flour,butter and boiled,mashed potatoes with salt ,pepper and optional herbs and forming a dough,rolling it out and panfrying it.

Webpage: Animal, Vegetable, Miracle: Recipes

Being a page of links to all of the recipes mentioned in Barbara and Camille Kingsolver's 2007 locovore book, Animal, Vegetable, Miracle: A Year of Food Life. 'Local' in this case meant the US state of Virginia.

They are arranged seasonally, beginning with spring greens season. [...] To help with seasonal eating, we also include some of our season-specific meal plans, listed at the end of the recipes.

EGGS IN A NEST ... SPINACH LASAGNA ... ASPARAGUS AND MOREL BREAD PUDDING ... CHICKEN RECUERDOS DE TUCSON ... ASIAN VEGETABLE ROLLS ... STRAWBERRY RHUBARB CRISP ... 30-MINUTE MOZZARELLA ... SUMMERTIME SALAD ... EGGPLANT PAPOUTZAKIA ... FRIDAY NIGHT PIZZA ... BASIL-BLACKBERRY CRUMBLE ... MELON SALSA ... CUCUMBER YOGURT SOUP ...

... and nineteen more.

Cooking Extra. Sukkar bi Tahin. Fennel with Shallots.

Blog Post & Recipe: Bread Baking Babes - Sukkar bi Tahin

The recipe I chose is for Beirut Tahini Swirls, Sukkar bi Tahin. It is a cross between a flatbread and a yeasted pastry, only mildly sweet. It is street food in Beirut ...

Blog Post & Recipe: Learning to love Fennel

Although raw fennel still makes me cringe, I’ve found that I like fennel when it’s cooked in ways that bring out its natural sweetness.

Braised Fennel with Shallots

Article & Recipes: Cooking extra yields another meal

The idea is basic and doesn't require fancy cooking skills. If pasta or rice is on the menu, boil extra to store in the refrigerator as the basis for a quick meal. Marinating two pork tenderloins for the grill takes little more effort than preparing one. If you're going to fire up the oven to roast a chicken, cook not just one but two (or three) birds.

Vietnamese-style chicken soup ... Dirty rice ... Using the bits and pieces ... Chicken tostada

Threadcakes. Cut Your Food Bill. One Blogger's Ten Favourite Recipes.

Webpage: Threadcakes Gallery

An online cake competition by Chris Cardinal & Threadless.com

Article & Recipes: 7 tips to cut food bill but not flavor

1. Cook at home ... 2. Buy on sale ... 3. Buy what's in season ... 4. Shop smart ... 5. Use less protein ... 6. Throw nothing away ... 7. Use what you have

Olive dip ... Bean dip ... Everything but the kitchen sink meatloaf

Blog Post & Recipe: woohoo!

Well, I’m not sure how this happened, but my 500th post just crept up on me. I’ve dug through the archives and pulled out my favorite 10 food recipes to share with you one more time ...

blood orange + cherry cream scones ... fresh cherry + raspberry muffins ... ricotta, green onion & green garlic gnocchi ... garlicky baked fries ... port-braised cipollini onions ... carmelized cauliflower with salsa verde ... rosemary + pinenut shortbread cookies ... rhubarb johnny ... ginger cookies ... occidental fudge

Red Chile Sauce. Chicken with Garlic. Leftover Rice.

Blog Post: Serious Heat: Huntley Dent's Red Chile Sauce Recipe

The finished red chile sauce should be thick enough to coat a spoon heavily.

Recipe: Chicken with Forty Cloves of Garlic

"[This is] a Provençal recipe that I taught for years in my classes," [James] Beard said, "and one that never failed to astonish the students because the garlic becomes so mild and buttery when it's cooked through!"

Blog Post & Recipes: Five Ideas for Leftover Rice

Rice pudding ... Soups and stews ... Frittatas ... Arancini: Rice + cheese + breadcrumbs ... Vegetable rolls ...

Related: How Do You Reheat Rice?

Turnip Gratin. Harissa sauce. Food on film.

Blog Post & Recipe: Blue gratin of turnip

120g of your favourite blue cheese (a crumbly one) Preheat oven to 190C. Toss together the sliced turnip, onion and melted butter and place into a baking tray of around 23 cm square.

Blog Post & Recipe: Hot & Saucy

I like to make sauces such as salsa verdé ... A close second to that is harissa, a fiery North African sauce of red pepper and chilli that is so easy to make yourself and again, transforms the boring to the beautiful. Try it with fish or white meats, rice and salad. Make the most of your own little store in your kitchen and soon you will be a master of the leftovers.

Blog Post: Food on film: What's your taste?

What has been the greatest scene involving food in a film, and come to that, which has been the greatest food film ever? There's so much choice. I have a few personal favourites, among them La Grande Bouffe ... in which Marcello Mastroianni, Michel Piccoli, Philippe Noiret and Ugo Tognazzi eat themselves to death. I'm particularly fond of the scene in which Ugo Tognazzi expires on the kitchen table, while being force fed with a terrine ...

Leftover refried beans. Star Trek Food. Pizza Blanco.

Blog Post: What to do with leftover refried beans?

We had tostadas with homemade refried beans for Cinco de Mayo, and I have quite a heap left. Any good ideas for a way to use them in a non-Mexican, or just atypical, way? I'm looking for something different than your typical burritos, etc.

Blog Post: A Primer to 'Star Trek' Food and Drink

That reminded me that food and drink is depicted routinely in the Star Trek franchise—across ten movies and six TV shows. There's no doubt—or at least, I hope—that there will be food references in the 11th movie, which will feature Romulans, Vulcans, Orions. As a refresher, I thought I'd take a look at what passes for serious eats in these alien cultures. Join me on this mission, won't you?

Blog Post & Recipe: Recipe: Pizza Blanco

Toppings for Pizza Blanco
1 large onion, chopped and caramelized (I cook these slowly over low heat, as I’m preparing everything else)
salt, pepper
glug of olive oil
2 small, boiled red potatoes
sprigs of dill
3/4- 1 c white sauce
1 bunch arugula, lightly dressed in olive oil and vinegar

Leftovers. Lentil and Lemon Soup. Potato Wedges.

Recipe: Roasted Potato Wedges

Sometimes when you’re cooking steak or brisket or roasted chicken for dinner, you just want a side dish that doesn’t require one ounce of thought.

Blog Post & Recipe: hearty red lentil & preserved lemon soup

Don’t be put off by the preserved lemon. If you haven’t ever tried making it yourself this soup is the perfect excuse ... If I haven’t convinced you to preserve your own, there is always the commercially produced option - usually available in fancy delis.

Blog Post & Recipes: What To Do With...? 75 Tips for Leftovers and Ingredients

In the Fridge and Freezer

• Buttermilk
• Chicken fat
• Chicken scraps, bones, or carcass
• Coconut jam
• Cooked chicken and more leftover chicken
• Cooked broccoli
• Cooked cabbage
• Cooked potatoes
• Cranberry sauce
• Extra egg whites
• Frozen edamame
• Frozen eggs
• Hard boiled eggs, and more hard boiled eggs
• Herbs
• Inedible failed dishes
• Leftover pasta
• Leftover salmon ...

... etc etc.

Leftover Ham. Five Ways with Tofu. Fish and Chips.

Blog Post & Recipe: Cornflakes coated fish fingers with roasted veggie chips

Scroll down to get past little Soeren and his twinkling eyes. The recipe is tucked in a box below the picture.

Make sure the oil to pan fry the fish is really hot. The best way to check if the oil is at the right temperature is to put the back end of a wooden spoon into the oil and if bubbles form around it the oil is just right.

Article: What to do with ham when Easter is over

Ham leftovers are an easy way to crank out fast meals that pack tons of flavor. Just be sure to go easy on the salt.

Recipes: Take Your Lunch to Work: Tofu

One pound of tofu; five easy, varied, quick lunches ...

Monday Lunch: Baked Tofu, Brown Rice, and Sautéed Spinach
Tuesday Lunch: Vegetarian Vietnamese Sandwich (Banh Mi)
Wednesday Lunch: Cold Tofu Salad and Rice Crackers
Thursday Lunch: Tofu Peanut Noodles with Fruit
Friday Lunch: Tofu Scramble with Cucumber Spears

N.b. I've added tags for 'fish' and 'salad.'

Spare Bread. Chocolate cake. 10 Pantry Items. Guinea Fowl.

Recipe: Five-minute chocolate cake in a mug a sensation

Article & Recipes: The fowl for flavour

Look to the sidebar box for the recipe links.

Guinea fowl has got to be the ultimate bird – gamier than chicken but with a hint of sweetness, too, it is packed with flavour and always rises to the special occasion.

...

Because the meat is so lean it can dry out quite easily, making it tricky to roast. That’s why, for me, the star dish here is the 
pot-au-feu.

Warm salad of guinea fowl, bacon, carrots and green beans ... Guinea fowl in spiced orange sauce.

Article & Recipes: No crumb left behind

Leftover bread is so important in my pantry that if I don't have any on hand, I'll buy a loaf and dry it out in the oven. Then it's perfect to toast and tear into pieces to add to an arugula salad, or turn into buttered breadcrumbs for the first of the season's asparagus ...

Italian Stuffed Artichokes ... Croissant & Walnut Bread Pudding ... Savory Bread Pudding with Asparagus ... More ideas for leftover bread

Article & Recipes: Kitchen Essentials: 10 versatile pantry items

See the sidebar for links to more "Kitchen essentials" articles. Note: this article is US-centric, specifically southwest US-centric, which means that they make recommendations like this --

Shopping tips: Chipotle peppers in adobo are sold in cans in most supermarkets and Mexican markets. They are very spicy, especially if you use the seeds, so sometimes only a 1/2 teaspoon of the puree is enough. Leftovers keep well in an airtight container in the refrigerator.

Leftovers

Website: Love Food Hate Waste
Following on from the last post, a whole website that wants people to rework leftovers.

Soggy Vegetables

Article: Things to do with soggy veg ...

According to the government, we [The UK] are a nation of foodwasters and it's time we stopped. So how to avoid chucking out the leftovers? Tim Hayward asks top chefs for their tips ... we have asked a number of chefs for top tips on how to save those unloved remnants lurking in our fridges. Bare in mind, though, that most of the experts we spoke to agreed with Wrap that the single best way to cut down waste was the simplest - write a shopping list.