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LEFTOVER TUESDAYS

Leftover Tuesdays #13: Round-up

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Written by foodie pam   
Tuesday, 06 May 2008

 

ImageLeftover Tuesdays is back this month with our thirteenth challenge to transform leftovers into a something new. We've got a great assortment of leftover creations ranging from winter soups to spring vegetables to healthy desserts.  Take a look and see what everyone created...

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Ginny from Just Get Floury in Washington, DC had a lot of extra egg yolks – fifteen of them actually.  One of the things she created with them was some delicious Ricotta Gnocchi which as she said “seemed like a good leftover recipe”.  This can also work as a leftover recipe if you have some ricotta leftover since it only takes a cup…

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Marija from Belgrade, Serbia who writes Palachinka had some leftover spring onion greens.  She made these into an easy leftover meal by tossing them in a chicken stir fry.

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Tigerfish from teczcape brings us a One-dish Pasta Pipe
Rigate in Light Tomato Soup
that is a transformation of a Corn Minestrone. As always tigerfish has taken one great dish and made another equally unique and appealing creation!

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Lisa from Lisa’s Kitchen started with leftover bean stock.  In search of a way to “shake off winter and a head cold” she created a soothing Kale and Vegetable Soup.   A great way to use leftover stock and winter greens!

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Dolores from Chronicles in Culinary Curiosity has been on a panini kick lately.  With some leftover chicken in the fridge she asked herself  “Who needs to pay $6.00 at Safeway for a panini?”.  Instead, Dolores made a salad out of the shredded chicken and using crusty wheat bread she made a panini of her own on a grill pan.  The result looks awesome and not only saved her $6 but used up some leftovers as well!
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Ricki from Diet, Dessert and Dogs had two leftovers: boiled quinoa and apples.  The result is a great looking and great for you Apple Quinoa Cake – yum!
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Smita from Traveling Tummy in New York City is cooking and food blogging but this didn’t stop her from rescuing some vegetables and other leftovers from death by rotting in the fridge.  With half a green pepper, some mushrooms, some shredded cheese, milk and a pie crust Smita created Spicy Mushroom and Green Pepper Pie.  We look forward to seeing more leftover creations from Smita!
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Laurie from Mediterranean Cooking in Alaska  used an original dish for a Lamb Tagine with an error in it that Laurie didn’t catch in time.  But Laurie saved the lamb by washing off the ‘nasty’ sauce and transforming it into this wonderful “Lamb and Leek Meatballs with Onion Egg-Lemon Sauce” dish.  Great job Laurie! You transformed the result of a bad recipe into something wonderful.

 ImageWiffy from Noob Cook in Singapore started with leftover Pumpkin Rice that was a near disaster.  But, after a wonderful transformation Wiffy created a Pumpkin Porridge – from “Yucks” to Yum! Great save Wiffy!
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Nilmandra from Soy and Pepper in the UK creates amazing bento boxes.  As Nilmandra says “leftovers are great for packing bento boxes”.  Using leftover prawns she created prawns and mushrooms in teriyaki sauce on rice and several others with leftover roast chicken.  Wow – I think I’m a bento convert!

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And last is my entry that used up some leftover carrots and beets.  The resulting crisp salad with ginger sauce was quick to make because these beets were simply shredded rather than baked for an hour and it tasted great!


I hope everyone enjoyed this month's Leftover Tuesdays Challenge.  We'll be back again next month with another great leftover challenge!

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Last Updated ( Tuesday, 06 May 2008 )
 

Crisp salad from leftover beets and carrots

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Written by foodie pam   
Friday, 25 April 2008
ImageImageSometimes leftovers just seem to magically appear in my fridge.  Take the three sad carrots I found at the bottom of my vegetable drawer last week.  I think I bought the carrots to make a ginger carrot soup but I’m not really sure because then I’d have had more.  Perhaps I munched on some of them as a mid-day snack but wherever they came from they were now leftovers that needed to be eaten.  I also had some beets that needed to be eaten. At least I know where the beets came from since I grew them in my garden. This year was my first attempt at growing fall/winter beets.  The results were only marginal and I found myself with a handful of small beets.  While I enjoy beets, using only a few can be difficult since most recipes call for a couple of cups worth.  It also isn’t very efficient to cook just a few beets.  So using up the beets and carrots seemed like the perfect Leftover Tuesdays challenge….

ImageAfter searching for some good recipes to use my leftovers I was happy to find a beet and carrot salad that not only would use up both items but was also really easy.  The recipe shreds the beet (and carrot) rather than cooking them.  Amazingly, when finely shredded and combined with an acidic dressing you can’t tell they haven’t been cooked.  I more or less followed the recipe to make a ginger flavored dressing and tossed it individually with the carrots and the beets.  The result was a great infusion of Asian flavors and a (new to me) way to prepare beets that didn’t involve boiling or roasting.  And better yet, it used up my leftover carrots and beets!  I’ll definitely be making this one again…

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Last Updated ( Tuesday, 22 April 2008 )
 

Leftover Tuesdays #13

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Written by foodie pam   
Tuesday, 01 April 2008

ImageGot leftovers? Join us for Leftover Tuesdays where we challenge you to converting those leftovers into something new and intriguing.  Check it out!

The Challenge

Leftover Tuesdays challenges you to transform your leftovers into tasty temptations and tell us all about it!   

What do we mean by leftovers? 

Well, we're pretty liberal with our definition of leftovers.  They can be the remnants of a previous meal (either home cooked or bought) but they can also be the unused portions of the various components you've used to create recent (or not so recent) meals.  Basically, leftovers are anything in your fridge, pantry or freezer for which you have no intended purpose and need/want to use up!

How to submit your entry

1. Prepare a culinary creation from your leftovers.

2. Email me ( This email address is being protected from spam bots, you need Javascript enabled to view it ) with your entry by midnight on Wednesday April 30th, with the subject "Leftover Tuesdays". Be sure to include the following, very important information: This email address is being protected from spam bots, you need Javascript enabled to view it This email address is being protected from spam bots, you need Javascript enabled to view it This email address is being protected from spam bots, you need Javascript enabled to view it

  • Your name and location. 
  • A 150 x 150 jpeg photo of your creation - if you would like it included in the roundup.
  • The name of your blog, your blog URL, and the URL for your Leftover Tuesdays post or if you are not a blogger then the recipe and a description of how you came up with the creation.

Want to see previous Leftover Tuesdays?  

Round #1 was at Cooking Chat, Roundup #2  is over at Rachel's Bite, Round #3 is at What's Cooking, Round #4 is at ceres & bacchus, Round #5 is here on Project Foodie, Round #6 is at Chronicles in Culinary Curiosity, Round #7 (the Pantry Raid) is on Project Foodie, Round #8 is at Dispensing Happiness, and then on Project Foodie you’ll find Round #9,  Round #10, Round #11, Round #12.

Have fun creating and cooking - I'm looking forward to seeing all of your wonderful creations!

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Last Updated ( Tuesday, 01 April 2008 )
 

Leftover Tuesdays #12 Sweetheart Challange Round-Up

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Written by foodie pam   
Tuesday, 04 March 2008

 

ImageLeftover Tuesdays #12 challenged us to “Make a leftover creation for your sweetheart”.  While we didn’t require the leftover creation to contain chocolate or even sweets, not surprisingly the majority of the entries contained both.  So if you’ve got some leftover chocolate, or cake, or strawberries then you’ll be right at home with what we’ve got for you today.  Ranging from truffles, to trifles, to brownies, to frozen yogurt and more, these are definitively treats any sweetheart would love!  Hope you have as much fun with these as all of us did making (and eating) them!

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Deeba, from Passionate About Baking…& beyond in North India, must have read my mind since she sent her entry on the same day I announced the contest! And her creation was just perfect, individual sized Chocolate Strawberry Trifles from leftover sponge cake.  The pretty little treats look amazing!

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Ivy who writes Kopiaste, to Greek Hospitality from Athens, Geece went all out chocolate with these wonderful Truffles.  Using leftover sprinkles, biscuits, walnuts, almonds, chocolates, and other items she created these pretty little bite sized treats – yum!

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Joel and Amy from Food Monkeys were the creative force behind this challenge since they suggested the theme to use up some of their own leftover chocolate.  In addition to the leftover chocolate, they also used an “unopened tube of Girl Scout's Thin Mints”.  Now, in case you’re wondering how Girl Scout Thin Mint cookies can possibly be a leftover the answer is simple – Joel and Amy had another order arriving soon!  Of course in my house, just the thought of having the tube sit there unopened is pretty much unheard of…  Anyway, with these great starting ingredients Joel and Amy created Thin Mint Truffles which I’ve been craving ever since I saw their post!

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Ginny from Washington, DC who writes Just Get Floury did just that and made some Double Chocolate Fig Brownies.  Ginny writes “I LOVE CHOCOLATE. It is a small addiction and a very necessary part of my life.”  So it was no surprise that she found plenty of leftover chocolate with which to make her creation. 
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Kris from I think I have a recipe for that… created Mini Berry Cheesecakes.  These little treats were inspired by leftover frozen berry syrup for a slightly belated Valentines Day dinner.   Although they didn’t turn out as pretty as she hoped they sound delicious!
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Windy from Windy’s Food Corner in the UK joined in with a great way to use leftover strawberries.  Using the classic combination of rhubarb and strawberries she created these lovely Rhubarb Fool Desserts .
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And last is my Chocolate Chocolate Chip Tart Frozen Yogurt creation.  Tart frozen yogurt is a recent mild addiction that I fed with some leftover bittersweet chocolate… yum!


I hope everyone enjoyed the Leftover Tuesdays Sweetheart Challenge.  We'll be back again in April with another great leftover challenge!

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Last Updated ( Monday, 03 March 2008 )
 

Got Chocolate?

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Written by foodie pam   
Friday, 29 February 2008

While leftover chocolate may not be the first thing that comes to mind when you think of leftovers I suspect many people have some sitting around waiting to be used.  I know I do.  In fact, I had more than I realized.  When Joel and Amy from foodmonkeys suggested a sweet theme for this month’s Leftover Tuesdays I was really surprised by just how much chocolate I had in the house. 

First, I had the partially used can of cocoa powder that has been sitting in my pantry for rather long time.  But then I also had a rather large supply of various types of dark chocolate.  I stress dark chocolate because it really isn’t possible for milk chocolate to be sitting around my house without me eating it… but I digress.  I had 4 bars of chocolate including Ghirardelli bittersweet chocolate, Valrhona Extra Bitter chocolate, and two different types of Ghirardelli chocolate bars.  The Ghirardelli chocolate bars are great on their own so I decided against using them in my Sweet Heart creation because then Husband wouldn’t get to nibble on them next time he had a craving. Although I must admit I thought the raspberry would be a great addition.  Rather than choose between the other two chocolates I decided to use half of each in my creation.

With ingredients in hand the question became what to make.  Brownies came to mind first but then ice cream started screaming in my head making the choice easy. (Yes I realize it is winter but as I've said before and I'm sure I'll say again there is never a bad time to have ice cream!) But ultimately I choose a treat ice cream alternative that Husband and I have recently enjoyed quite a bit:  tart frozen yogurt.  My recipe for tart frozen yogurt is a variant of a frozen yogurt recipe from Peggy Fallon’s Ice Cream and Frozen Desserts called Double Chocolate Frozen Yogurt.  But you can really make tart frozen yogurt from whatever your favorite frozen yogurt recipe is by making a few adjustments.  First, you must use European style yogurt since this adds the overwhelming tartness to the yogurt. I also decrease the amount of sugar to fine tune the level of tartness we enjoy.  The result is an interesting and tart yogurt that, for whatever reason, Husband and I really like.  I used my leftover cocoa powder and an 8oz half-n-half mixture of Ghirardelli Bittersweet chocolate and  Valrhona Extra bitter chocolate to create Chocolate Chocolate Chip Tart Frozen Yogurt – yum!

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Leftover Chocolate!

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Leftover Chocolate Add-in

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The Result


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Last Updated ( Friday, 29 February 2008 )
 
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