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5 ways to use up your leftovers: lemons, celery and more

By Carolyn Malcoun, April 14, 2010 - 5:25pm

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Carolyn asks: What leftover ingredient do you want ideas for?


lemons and celery leftover from wedding


06/30/2014 - 10:09am



10/23/2012 - 5:25pm

We get a dozen eggs each week from our CSA and they're piling up. I've done frittata, rice pudding. What else can you suggest. Anything that could keep in the fridge for a while like a non high calorie sauce with egg yolks?


07/25/2012 - 8:03am

I made Creamy Avocado and White Bean wraps, which were a hit with my entire family, including my 1.5 year old! However, the recipe called for 2 tsp of chipotle and that didn't use much of the can. While the recipe included that the leftover could be frozen for up to six months, I would love to have to recipes that would use it up!


08/13/2010 - 9:30pm

I second egg yolks!


05/04/2010 - 9:31pm

leftover marinara sauce


05/04/2010 - 12:11pm

chipotle chiles in adobo - recipes always only call for one or two from the whole can!


05/02/2010 - 12:33am

I use leftover chicken stock/broth for moistening leftovers before micro-waving and for moistening vegetables or fried rice when sauteeing (enables me to use less oil). You can also add it to the water you are using to cook rice to add some flavor.

Thanks for the idea about freezing herbs!


04/25/2010 - 11:49pm

When I need fresh lemon or orange juice (or just want to eat an orange), I also zest the fruit first and freeze the zest for baked goods and other dishes. Then I don't end up buying the fruit for zest and risk thr fruit drying up before I eat it.

Laura T.


04/25/2010 - 11:38pm

We like real buttermilk as a recipe ingredient better than we like the powdered version. Please share some more recipes to "use it up." BTW, one of the many features that sets EatingWell cookbooks apart from the ordinary is the inclusion of ingredients in the index, but I am a new fan of your cookbooks and don't yet have enough of them to use much buttermilk.


04/21/2010 - 12:16pm

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