How to Reinvent Your Leftovers

Grocery prices are on the rise, which is why throwing away leftovers won’t be great on your pocketbook. Leftovers can be a challenge, just remember that all ingredients can be re-used in an infinite number of variations. If you have picky eaters in your household, sneaking in the same dish night after night won’t pass so here are some clever ways for you to save your leftovers and reinvent them into new uses:

 

frittata

Photo courtesy of Kraftrecipes.com

Pasta is typically met with delight at most dinner tables, however as cooks in houses with picky eaters know, two nights in a row isn’t so delightful. Since pasta is so inexpensive, you might be tempted to chuck it in the trash after 2 or 3 nights but if you’re in need of a brand new dish to serve, pasta can be used as your main base for a meat or vegetarian Frittata. To use up your leftover pasta, fill it into an oven ready baking pan at least an inch thick and proceed to add 2-3 beaten eggs. They’re a great source of protein in case you decide to add only vegetables and will act as your binding agent. Mix in some salt and pepper and grated cheese like Cheddar or Monterey Jack. For toppings you can mix into the dish things like bacon bits, sliced olives, broccoli, green peas or perhaps leftover ingredients from the night before.

 

leftover wine

Photo courtesy of Theodmgroup.com

That little bit of wine you still have left in the bottle might be annoying to store in the fridge, and if you find yourself opening the door and seeing it day after day, you’re much better off freezing it in a zip lock bag or Mason Jar. The flavour and quality of wine can be maintained better in the freezer over the fridge. Take it out next time you sauté some onions, mushrooms or fatty meat like bacon to deglaze your pan. It creates the base for a delicious sauce to accompany your dish and can be easily thickened up with some cornstarch.

 

 

 

Mustard Vinaigrette

Photo courtesy of Marthstewart.com

 

If you find yourself having used up all your mustard, go ahead and put the container back in the fridge. The next time you have a need for salad dressing, use your almost empty mustard container as the vessel to make it in. A few flavor boosters like finely chopped shallots, garlic or fresh herbs like tarragon or thyme, mixed in with some vinegar, and oil (3 parts oil to 1 part vinegar) are your base for a delicious homemade salad dressing. Add some salt and pepper before you seal the lid tightly and shake the bottle vigorously until it’s emulsified.

 

 

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