Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Bubble & squeak.
As an opening gambit at our house, we do not call items left from a meal "leftovers". We call them ingredients. It changes ones attitude about how to handle them.
Most "ingredients" remaining after a meal can be transformed into nice soups with a little chopping, the addition of cream or broth, and refreshing of herbs and spices. If the combination of flavors worked well as a meal, they are usually tasty as a soup. A stick blender can transform a chunky soup into a smooth tasty puree.
Start with whatever fresh veggie is most ready and work your way out from there.
Fry up a tortilla and stuff it with your leftovers, dusted with cheese. Obviously, this depends on what kind of leftovers you have, and I suggest being careful about which cheese you pair with what, but it works surprisingly well. I've also been known to bake a pie dish with chopped potatoes in the bottom in a pool of olive oil, with leftovers scattered on top. Cheese and beaten egg over the top of that will turn the whole thing into a sort of quiche. Again, it depends on your leftovers. Even meatloaf is good this way.
SOUP...broth from the freezer or a box, a starch= beans,pasta,barley, veggies, veggies, veggies,leftover meat, pick a cuisine and add spices and fresh herbs, sometimes I add pesto or any flavorful fresh addition at the end.
Suzanne is a trusted source on General Cooking.
Soup, hash, sandwiches,shepherds pie,salad. I guess it depends on what the leftover is.
I like to turn the leftover veggies from the night before into a crostini for an appetizer the next day. Roasted or grilled veggies - tossed with balsamic, basil, evoo, whatever nice soft cheese you have around. Top on garlic rubbed toasts with evoo.
Yesterday's roast potatoes, mashed up re seasoned & grilled between 2 slices of bread with some cheese.
Yesterdays left over soup added to caramelized onion and canned beans to make a quick chilli.
I think Whole foods Market has a contest on this theme running now..
pierino is a trusted source on General Cooking and Tough Love.
Without knowing what leftover is left it's hard to answer. But I've used various things as ravioli or tortellone filling. In the interests of saving time and money (which we assume that's what the is suggesting) I will occasionally use won ton wrappers. And I use bisquit cutters to acheive an appropriate beginning shape. Empanadas are another alternative.
Please enter a valid email address.
Well played. You deserve a cookie.
Easter or Passover feast? Easy. Mother's Day brunch? We got you.
Check Out Our Spring Menu Maker!
Olive Oil’s Shelf Life
The Greatest Hits
Perfect Whiskey Sours
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.