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Leftover Tuesdays #11: Round-up |
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Written by foodie pam
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Sunday, 03 February 2008 |
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This month’s Leftover Tuesdays marks some milestones. First, it is the 1-year anniversary of Leftover Tuesdays! Then, and perhaps even bigger, Leftover Tuesdays has now been declared a crusade! Yup, as Christiane over at 28 Cooks says, Leftover Tuesdays “is on the crusade against throwing away leftovers”. Judging from the entries this month the crusade is in full swing and global! This month we’ve got entries from Greece, India, the Netherlands, the UK, Canada, and the United States. This month's creations are just as diverse and appealing. Don’t just take my word for how great these transformations are see for yourself… 
| Melissa from Oh, Mindy! in Kansas City created a soup from a vegetable strata. The strata, which could also be made from leftover vegetables, generated a wonderful broth that she used to make a Veggie Strata Bisque. | 
| Srivalli from Cooking 4 all Seasons in India needed something to do with leftover Idlis. Her creation, Leftover Idlis, could easily be called Spicy Idlis as it includes lots of heat and aromatic spices. For those unfamiliar with Idlis they are a savory cake made from fermented black lentils, rice and fenugreek.
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| Drew from How To Cook Like Your Grandmother in Euclid, Ohio started with half a leftover baked potato, some leftover onion, and peppers. He cleverly added some Polish hot sausage and Voilà! he created Polish hot sausage hash browns. | 
| Joel and Amy from foodmonkeys in Omaha, Nebraska are back again this month still using up leftovers from Thanksgiving! They made a quiche from some pie crust that was hanging around in the freezer from Thanksgiving and some more recently acquired leftover ham. Their creation, Ham, Swiss, and Broccoli Quiche sounds great although I don’t think the photo does it justice… | 
| Deeba from Passionate About Baking…& beyond in India has been transforming leftovers for a long time and loves to use them for appetizers. Her creation, Savoury Tartlets, uses leftover pastry dough, corn, and mushrooms from a quiche she recently made. Pretty little leftovers aren’t they? | 
| Dennis who writes Kookjegek.nl from the Netherlands had one leftover meatball. He transformed the lonely meatball into a wonderful snack based on the Netherlands Broodje bal which combines meatballs with bread and mustard. In his variation, based on a recipe by TV chef Ramon Beuk, Dennis filled the bread with the meatball making a visually striking leftover creation that sounds really tasty! | | | Windy from Windy’s Food Corner in the UK is back again this month with another wonderful leftover creation. Windy used Risotto, a classic leftover base, to transform leftover Chicken into a great meal with the addition of some mushrooms and corn. | 
| Ivy from Kopiaste, to Greek Hospitality in Greece shares two leftover creations using eggplant flesh leftover from making papoutsakia. The first dish is a wonderful eggplant dip and the second is a salad. Not sure I’ll be making papoutsakia but come this summer that dip and salad will be great uses for fresh eggplant from my garden… | 
| Alison from Someone’s In the Kitchen in Hot Springs, Arizona has a thing for goat cheese. When a recent catering event left her with some goat cheese filling she transformed the leftover filling into Stuffed Chicken Breasts. Or you could use up leftover mushrooms with the delicious filling! | 
| Lisa of Lisa's Kitchen located in London, Ontario Canada joins us again with a great vegetarian leftover. Lisa has frozen pumpkin left over from the fall and transformed it into an amazing soup. Her Toor Dal Pumpkin Soup not only sounds great but looks beautiful with the steam glistening in the sun. Other leftover squash such as butternut or acorn could also be used instead of the pumpkin. | 
| Tigerfish who writes teczcape from California always has great leftover creations. This month we are presented with Rice with Seafood and Egg Gravy. Tigerfish combined leftover Prawns, calamari, scallops, chicken thigh, vegetables, and mushrooms with Asian risotto – aka wet rice to create this tasty (and photogenic dish!). | 
| Laurie who writes Mediterranean Cooking in Alaska made a delicious soup from leftover braised chicken, peppers, and greens. The greens, part of a CSA box from CaliforniaWashington, are perfect braised and even better in soup. Laurie added in some cannellini beans to round out the dish and make Chicken, Greens and Beans Soup. Yum! | 
| Next up, we welcome Ginny who writes Just Get Floury from Washington, DC. Leftover Tuesdays is her first blogging event and she’s doing great! Her creation, Cilantro Pesto, used leftover cilantro and leftover noodles to create a wonderful meal. While Ginny didn’t have any leftover meat to add in she suggests adding chicken if you have some handy. | 
| Christiane from 28 Cooks is back this month with a leftover stir-fry creation. As Christiane says stir-frys (and soups) are a great way to use up leftover vegetables. In the Weekend Stirfry, Part II creation Christiane used about 6 cups of assorted leftover vegetables. The resulting stir-fry sounds great and looks gorgeous. The mark of a true leftover genius – no way you’d know the stir-fry is from leftovers! | 
| Last up is my entry. This month I dug into the fridge and used up the last of my fall garden butternut squash. The squash wasn’t holding up to well and was on the fast road to vegetable death. With some help from Mark Bittman’s “How to Cook Everything Vegetarian” I turned the butternut squash and some leftover basil pesto from the freezer into a wonderful Penne Pasta with Butternut Squash and Pesto. So yummy I almost forgot to take the picture and just dug in to start eating! |
I hope everyone enjoyed Leftover Tuesdays this month and see you back here next month for our latest leftover challenge…
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Last Updated ( Thursday, 07 February 2008 )
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