I must be wierd, but I seldom have leftovers. When I do I freeze it. I keep a zipper bag for vegies & when I make soup, in it goes. One for beef & one for chicken. When I get ready for a pot pie the meat is already to go. An extra freezer will pay for itself in time if used. Think of all the $$$ you will save over the years.
Hope this helps someone, mary Lou
04/21/2010 - 12:01pm
I save my leftover veggies (celery that has wilted, the 1/4 left of a bunch of parsley, two limp carrots - you get the idea) and make my "cleaning out the crisper" soup stock - throw in some peppercorns and a few other random crisper "renegades" and you've got yourself a great veggie stock to use or freeze . . . and if you have a leftover rotisserie chicken carcass hanging around from last night's dinner, even better, because now you've got homemade chicken stock for soup and countless other uses. I freeze in ice cube trays for easy measuring (8 cubes = about a cup) and keep in a plastic zip-top gallon freezer bag.
Another tip for "soft" fruit - cut up and keep in freezer in little zip baggies - great for when you want to whip up a frozen smoothie! Just add a little juice and yogurt and you're good to go! Kids love it! (Big kids, too.) Something a little soft or with a bruise won't show when it's chopped up - and you get a great ripe, intense flavor.
Tag, you're it - any help with leftover avocado (besides guac?)
04/21/2010 - 11:35am
I am so tired (and so is my husband) of having to make a stew every time I need to use up leftover vegetables. I wish there was something else to do with them than a soup or stew.
04/21/2010 - 10:28am
DON'T wrap your leftover lemon if you want it to last until you get around to using it up. It will dry out a little, but that is better than getting moldy.
Leftover lemon can be squeezed on salad, fish, in tea, etc. Or freeze a little juice in ice cube trays. Then store it in a freezer bag.
04/21/2010 - 5:55am
Chicken stock, leeks, ricotta cheese, cooked pasta or rice
04/20/2010 - 6:28pm
04/20/2010 - 6:22pm
I heard that you can also freeze tomato paste in the can, and then just slice it like sausage every time you need it.
Coconut milk is one thing that always haunted me once I used 2 tbsp or whatever. So, I bought dry powder instead.
I generally have troubles with canned stuff, like corn, peas or tomatoes, though tomatoes I now mix with frozen shrimp and it makes for a nice lunch. If there is a tbsp or so of fresh salsa left, that's even better.
Leftover buttermilk for something that doesn't have flour or pasta in it.
1/2 pkg of cream cheese (have that great savoury spinach cheesecake recipe, it calls for 1.5 creamcheese pkgs. I usualy buy by three and we have two cakes in a row, but huh, maybe I can have something made from 0.5 pkg of cream cheese?)
I have made quark, and then got sick, and now leaving on vacation. I am wondering if I can freeze that?
04/20/2010 - 5:09pm
Great idea. Don't let any of those veggie flavors or nutrients go to waste!
Tomato Paste: After I open the can and use what I need in a recipe, I then measure the rest, in tablespoon, onto an aluminum foil/release brand. Put into the freezer, once frozen, take off the foil and place into a plastic bag for future use. Freezes great!
Parsley and Cilantro: I bring home a bunch of either, wash, spin, then break off full stems. Chop via hand or food processor. Place into ice cube trays, fill the trays with water and freeze. Once frozen, place into plastic bags. I always have a cube of fresh herbs to use in my recipes.