By using The Spruce Eats, you accept our, 17 Fried Rice Recipes That Make Leftovers Taste Amazing, 27 Stomach-Warming Soups to Enjoy When It's Cold Outside, 60 Breakfast Egg Recipes to Start the Day Right, 19 Delicious Roasted Vegetables to Add to Your Dinner Plate, Cheapest Fruits and Vegetables Month-By-Month, Print This "What's In Season" Produce Calendar, 16 Delicious Vegetarian Casserole Recipes, Simple Sautéed Brussels Sprouts and Onions, 51 Easy and Delicious Christmas Side Dishes, Farm-To-Table Seasonal Farmer's Market Recipes. 1 ounce dry breadcrumbs, plus 1/2 cup for coating the patties (I used homemade breadcrumbs from spelt bread) If the vegetables are firm, add 1-2 tablespoons of water, cover and cook for 2 minutes or until tender. All are good ways to use up leftover vegetables from potatoes to leafy greens. Simmer uncovered for one hour. Last year I posted a recipe for Spring Vegetable Broth, which in retrospect, should have been titled “Year-Round Vegetable Broth.” Although the vegetables called for hit that seasonal sweet spot between late winter and early spring, you’re likely to be able to find the ingredients (or flavorful substitutes) just about any time of year here in the 650. Give them new life by tossing them into one of the following dishes. 1. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste. One of her cookbooks was the #2 cookbook of 2017. Asparagus, bamboo shoot, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, chard, corn, daikon, edamame, eggplant, green bean, kale, kohlrabi, leek, mushroom, okra, onion, radish, spinach, summer squash, tomato, zucchini. To make a broth, cook the turkey and then boil the bones, before adding chopped onions, garlic and a bay leaf. They are also delicious with a long list of veggie fillings. 1 tablespoon chopped or snipped fresh chives (1/4″ pieces) Eggs pair well with a myriad of veg, and a little cheese won't hurt, either. The vegetable flavors are muted, so you’ll need to add herbs and spices that accent the vegetables without overwhelming them. A two-for-one deal, if you will. To keep your roasted vegetables to one pan, start the slow-roasting veggies first and then add the others in stages. And yet, every time, I end up with a flavorful broth that is good its own or as the basis of a homemade soup. How to prepare vegetable broth and use the leftovers for tasty recipes. Some scrap vegetables, like carrots and mushrooms, add delicious flavor to a red sauce. Remember to add any cooked vegetables last … A stint in the microwave can leave leftover pasta and stir-fry dishes gummy and dry. Roll each portion into a ball, then flatten it into a patty. Use those veg. Recipe: Veggie Smoosh Burgers Used an InstantPot for 2 hours at high pressure. Dice and sauté the veggies first before adding them to the sauce. Even in the summer, this makes a nice cold gazpacho-like cold soup: 3-4 cups vegetable remnants from making stock — include a few of the peppercorns 1 clove garlic 1 Tbsp. In a skillet, warm 1 tablespoon olive oil over medium heat; add 2–3 cloves garlic, chopped, and cook until fragrant, about 2 minutes. Root vegetable bowl with lentils – Take the likes of leftover ... add fresh vegetables and make a rich stock for a paella for a Boxing Day lunch. And what do you do with this smoosh? Stir Fries. Place the patties in the pan and cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. There are so many ways to use up leftover vegetables so there’s never a reason to throw them away, cooked or uncooked. Since stir-fries tend to cook fast over high heat, choose veggies that cook quickly and chop up slower cooking veggies into small pieces. Fragrant spices and deep jewel colours help keep the dish feeling festive, but there’s a lovely kick of chilli, which is most welcome after all the rich food eaten over Christmas. The cook time is short, so everything needs to be able to cook quickly and evenly. Don't throw those veggie odds and ends in the trash. With a basic formula of 2 cups chopped vegetable scraps to make 1 quart of stock, it's easy to scale depending on how much you want to make. You can cook your rice, couscous or … Artichoke heart, arugula, asparagus, bell pepper, broccoli, Brussels sprouts, butternut squash, chard, corn, kale, leek, mushroom, onion, pea, potato, radicchio, spinach, sweet potato, tomatillo, tomato, zucchini. Again, cook for 30-60 seconds to “sear” the outside, then turn the heat down to medium-high and cook for another 7 minutes. Be wise to wastage and turn your leftover turkey and ham cold cuts and potatoes into truly delicious post-Christmas dinners. Preparation of Vegetable Stock: Bring together the vegetables of your choice. Which vegetables? Get daily tips and expert advice to help you take your cooking skills to the next level. Added water and pureed the lot, including the bones. Most vegetables taste delicious when roasted, and can be mixed and matched with ease. Carrots, zucchini, potatoes, chard, spinach, tomato, celery and onion. They’re a brilliant addition to this veggie rice with poached eggs . Tbsp. Made stock last night with chicken carcass and assorted vegetable and fruit peelings. Lockdown Christmas Leftovers: What To Do With the Feast That Never Happened; Win a ‘Feel Amazing’ 6 Month Membership; Christmas party – 4pm Christmas Day! Asparagus, beet, bell pepper, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celeriac, eggplant, fennel, onion, parsnip, potato, radish, rutabaga, sweet potato, turnip, winter squashes (acorn, butternut, pumpkin). ½ teaspoon worcestershire sauce And yet, it just seems like such a waste to toss out what amounts to about a pound of rough vegetable mash. There are plenty of ways you can use those peels, which you’d normally throw away. Creating vegetable stock from scraps of leftover vegetables is an excellent way to reduce, reuse, and recycle! tomato paste! What to do with Thanksgiving Leftovers : What to do with Thanksgiving leftovers? Turner/spatula, 8 ounces organic vegetable smoosh, leftover from making Spring Vegetable Broth, with as much liquid as possible pressed out Bell pepper, carrot, celery, fennel, leek, mushroom, onion, Artichoke heart, arugula, asparagus, bell pepper, broccoli, butternut squash, eggplant, fava bean, fennel, mushroom, pea, radicchio, spinach, zucchini. Using tongs or slotted spoon, remove solids. I’ve been making this broth for years; it’s a staple in my kitchen. Add To Baked Foods . Separated and saved the clear stock. olive oil 1 bullion cube of whichever flavoring you prefer But we have creative and delicious leftover recipe ideas for almost anything you may find yourself with an excess of in the fridge. I’ve substituted yellow carrots for orange, sweet potatoes for butternut squash, dried thyme for fresh… you get the idea. So, there is no reason to throw out vegetable scraps when you can make this easy, tasty stock. Added water and pureed the lot, including the bones. Mild tomato-based sauces, such as pico de gallo and homemade ketchup complement the delicate vegetable flavor of these burgers, as do carrot-top pesto or hummus. Separated and saved the clear stock. It is, after all, still food. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste. Once you’ve got a fairly dry and chunky mixture of vegetable smoosh, adding brown rice and bread crumbs give some substance to the mix and absorb any remaining liquid. lime or lemon juice 1 Tbsp. Root vegetable casserole: Make a hearty, warming casserole with lots of stock and your choice of root veg. 4. The skins of fruit and vegetables are full of nutrients and are just as delicious as their meat. Vegetables getting the “smoosh” treatment to extract broth. Plate for breading the patties 2 tablespoons olive oil for frying the patties, Vegetable burger patty topped with tomato salsa and cultured sour cream. If you're using leftover cooked vegetables, add them towards the end of cooking. Once the potatoes have roasted for 5-10 minutes, add the cauliflower and prep the kale. A silken combination of pureed vegetables, stock and dairy can be as simple as three ingredients or can be elevated with a dozen. Then strain through a … This recipe uses a whole chicken, which is cut up and slowly cooked in chicken stock and white wine, making the chicken so tender that it falls off the bone. Roasted, grilled, or sautéed veggies are also a nice topping for pasta dishes with light sauces and risotto. Rubber spatula Use those veg. Bring to a boil. If the veggie is edible raw, simply dice and add. Asparagus, bell pepper, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, corn, edamame, green bean, kale, leeks, mushroom, onion, pea, radish, spinach, summer squash, zucchini. It keeps for a good few weeks, I have found, as it’s so salty. If you'd like to use some leftover cooked vegetables, add them at the end and toss to heat through. Making broths and stocks are a great way to use up wilty and just-about-out-the-door vegetables and herbs, leftover peels, and a variety of vegetable bits and bobs. Food Stories & Recipes from the San Francisco Peninsula. You can use all of them and more. Prep the raw veggies by chopping or dicing—the size will depend on your preferences and the soup. If you get it right, then your vegetable broth will be the talk of the town – and it’ll be down to the perfect stock. Gave it another 15 minutes at high pressure in the InstantPot. Made stock last night with chicken carcass and assorted vegetable and fruit peelings. Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them. Spring Vegetable Broth is the kind of recipe that not only offers a simple and useful way to reduce food waste in the kitchen, but also encourages creative, to-your-taste cooking. It’s a real time- and budget-saver: If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week. Add 1 tablespoon olive oil to the frying pan and heat on high until the oil glistens but doesn’t smoke. I usually only make stock after roasting chickens, but since I have a bunch of celery and fennel stalks around, I'm planning to make vegetable stock from them and other trimmings (mushrooms, herbs, onions, carrots -- the usual). ¼ teaspoon freshly ground black pepper Flavorful stir-fries only take minutes to make and are a great way to use up vegetable odds and ends. What to do with vegetable stock leftovers. An all-time favorite takeout dish, fried rice is easy to whip up at home. Throwing vegetables into a slow cooker with a chopped onion, a can of diced tomatoes, and a quart of chicken stock is one of the easiest ways to turn leftover vegetables into something comforting and tasty.. 1. Braised chicken makes a fabulous dinner that is simple to prepare. Raw vegetables are best for fried rice, and almost anything can be used successfully as long as it is diced up small enough—aim for a 1/2-inch dice or smaller. Serve these burgers on a bun with your favorite toppings, or bunless alongside a seasonal, fresh green salad. If you don’t have quite enough fresh vegetables to … If you're using cooked vegetables, add them at the end just to heat through. Braising meat means it is first browned in a skillet and then finished cooking slowly in a liquid. Tbsp. If you decide to make vegetable stock this way, be sure to add salt near the end of the process. Your vegetable stock is ready! Leftover roast vegetables are bursting with flavour, but sometimes need a little helping hand. Truth be told, I never make this broth exactly the same way twice. Some people are peelers, some people aren’t. ⅛ teaspoon garlic powder A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. Now that you know how to make vegetable stock, you can use it in place of water in almost any recipe. tomato paste! stock bits to make soup! Mix the mashed potato and vegetables together in a bowl with some Knorr … For starters, it’s not much to look at — boiled down, smashed vegetables. Win a 2 Month Supply of Immune 52; Brits to Spend £2.5 Billion Replacing Household Items That Could be Saved This Christmas; Get 12% per year on your savings with Blend Network ½ teaspoon kosher salt It's a perfect way to use up leftover rice (whether homemade or from a restaurant) as well as an assortment of veggies, and can serve as a main dish or a hearty side for meat. If you're looking to feed a breakfast or brunch crowd, a main dish frittata or quiche is the way to go. Other than water and your frozen scraps, you need very little to complete cooking except for a quick sauté. Even in the summer, this makes a nice cold gazpacho-like cold soup: 3-4 cups vegetable remnants from making stock — include a few of the peppercorns 1 clove garlic 1 Tbsp. Wasteless Wednesday: Veggie Smoosh Burgers. You can do … With the leftovers, I have done what I always do: keep the meat in the fridge and cut hunks off it as and when: slathered with mustard, in toasties with cheese, in a parsley sauce with veg and potatoes etc. What you’re left with is a small pile of smashed vegetables that look something like rough baby food. stock bits to make soup! You can start with leftover cooked vegetables, frozen vegetables, or cook from scratch. Add the egg, worcestershire sauce, spices, and chives and mix until thoroughly combined. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season What now? The first step? The flavors of onion, leek, garlic, rosemary, and bacon bring a richness to the dish. This creamy garlic pasta tastes similar to a fettuccine alfredo and uses non-dairy milk and vegetable broth for the pasta sauce along with a slew of fragrant aromatics. Leftovers Using leftover vegetables Share. 1 large egg You are currently browsing entries tagged with how to use vegetables leftover from making stock at 650Food. Root vegetables like potatoes, parsnips, and beets take longer to roast, while broccoli and asparagus only take a few minutes. Make a saucy stir-fry and serve over steamed rice or add chewy noodles directly to the pan. Add 300ml cream (single or double), taste to check the seasoning and serve with either bread, or (if you want a lower carb meal) grated cheese, chopped hard boiled egg – or some of that ham. Reduce heat and simmer (covered) for 1 hour. The recipe is flexible and can be changed to meet individual taste. Press both sides and the edges of each patty into the breadcrumbs, coating completely. Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them. 3 ounces cooked organic brown rice When you’re planning meals, think about what the extras can become. And once you know the technique, you’ll be off to the races. Vegetable Leftover Tips; ... Add the ham stock and heat through, then blitz with a stick blender or in a liquidiser/food processor. Medium-sized bowl This is one heck of a way to use up your leftover vegetable broth. Add water. https://www.myjewishlearning.com/recipe/leftover-vegetable-peel-stock The by-product of this tasty broth is what I’ve referred to as the vegetable “smoosh.” After boiling the vegetables, herbs, and spices in filtered water for an hour or so, you press everything through a strainer to extract all of that brothy goodness. (Note that this recipe calls for 8 ounces of vegetable smoosh, although a full batch of Spring Vegetable Broth should produce about 1 pound of smoosh, enough for a double-batch of burgers.). I usually only make stock after roasting chickens, but since I have a bunch of celery and fennel stalks around, I'm planning to make vegetable stock from them and other trimmings (mushrooms, herbs, onions, carrots -- the usual). Create leftovers purposefully. That would be a big win in the weekly war on food waste at home! Or you can add it to chicken stock, or any other bone broth you might be making. Finally, a two-step stove-top cooking method lets you get a crisp exterior on the burgers, while cooking them thoroughly. Making broths and stocks are a great way to use up wilty and just-about-out-the-door vegetables and herbs, leftover peels, and a variety of vegetable bits and bobs. Roasted chicken is one of the tastiest, most satisfying dishes you can make and is delicious when served with a gravy. Then there’s the fact that some of the flavor has been extracted for the broth. It’s important to wait before adding the salt since the stock will reduce as … Looked at the remaining solids, and reached for the hand blender. This will help thicken up your smoothie, creating a great milk-shake like consistency. 3. Healthful, low-fat, and fresh, it has been the basis for so many comforting soups, rice dishes, and pastas. Bring soup up to a boil then reduce heat to low. Broccoli, carrot, cauliflower, celeriac, celery, leek, onion, potato (peeled), pumpkin, rutabaga, sweet potato (peeled), turnip, winter squashes (butternut, acorn, kabocha, not spaghetti), Artichoke heart, arugula, bell pepper, butternut squash, green bean, broccoli, cabbage, carrot, cauliflower, celeriac, celery, chard, collard green, corn, fennel, kale, leek, mushrooms, onion, parsnip, pea, potato, rutabaga, spinach, tomato, turnip, zucchini. In a blender or food processor, chop or puree 1–2 cups leftover cooked vegetables to the consistency you prefer (either roughly chopped or pureed smooth). After you have stripped the meat from the turkey carcass, put those bones to use and make a great turkey stock, which is just as versatile as chicken or vegetable stock, with a deeper, richer flavor that works in so many recipes.This turkey stock will make a delicious, rich base for all sorts of soups and stews, from leftover turkey soup to chicken and dumplings. Pigs in blankets. The broth is more interesting – and I definitely never waste that. Enhance a pasta or risotto recipe with the addition of tender vegetables. Cooked veggies like roasted peppers and asparagus are also tasty options. Bubble and squeak is a fantastic way to use up some left over mash potatoes and leftover cooked vegetables e.g. For example, start your diced sweet potatoes roasting while you prep the cauliflower. The key is to pair veggies that cook for a similar amount of time. Looked at the remaining solids, and reached for the hand blender. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. You probably won’t get enough in a single batch, but you can freeze juice pulp along with any other vegetable scraps you have to make delicious vegetable stock. Yield: 4 small burgers (approximately 3″ patties), You’ll need to make sure that you’ve extracted as much liquid as possible from the vegetable smoosh before making the burgers, which means putting some muscle into the straining part of making the broth. Blend together to make a warming soup. Leftovers present a problem for some people who don’t love to eat the same thing twice in a row. Leftover raw or cooked veggies can also make a delicious vegetarian pasta salad. Making something out of it would not only reduce food waste, but let you benefit twice from the money spent on those vegetables in the first place. They'll add flavor and nutrition to the finished dish. You can also add leftover cooked veggies to scrambles (egg or tofu-based) and omelets. Divide the mixture into four equal-sized portions (approximately 3.5 ounces each). Turn off heat. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). You'll want to briefly cook most vegetables before adding them—if they're cooked leftovers, simply add to the egg mixture as-is. Add the kale in the last 5 minutes of roasting, tossing each time you add a veggie. Almost any veggies will do, including scraps like carrot peels and onion skins, but avoid cruciferous veggies like broccoli and cabbage since they can give the broth a bitter taste. The stock can be frozen for months. I hate throwing away food but what to do with all the fruits and vegetable leftovers. The wonderful world of soup is deep and wide, with silky pureed bowls and chunky meat and vegetable-based options. W… With a little doctoring, it turns out that vegetable smoosh is a good base for homemade veggie burgers! Best of all, you'll add a hearty dose of fiber to the smoothie, ensuring it keeps you satisfied until your next meal. Onions, carrots and celery give the basic flavor to your stock. Make your own mini toad in … Simmer for three hours and then the stock is ready to either eat, chill or freeze. Another great way to use an assortment of leftover veggies and scraps is using them to make stock or broth. ¼ teaspoon freshly ground white pepper Heat the ready roasted sliced carrots in a pan and add caraway seeds and vegetable stock. It's a common problem: you only need a cup of diced butternut squash, half a tomato, or a handful of spinach, but veggies often aren't sold that way in the grocery store. cabbage, sprouts, carrots etc. Place everything in a large stock pot. The Spruce Eats uses cookies to provide you with a great user experience. For your fruit pulp leftovers, try adding them to the blender when preparing a fruit smoothie. Throwing vegetables into a slow cooker with a chopped onion, a can of diced tomatoes, and a quart of chicken stock is one of the easiest ways to turn leftover vegetables into something comforting and tasty. Make sure you’ve strained as much liquid as possible out of the vegetable mash. After making a few recipes, you may also end up with half an onion, a few Brussels sprouts, and a broccoli stem. Leftover Turkey Gumbo YaYaYield: 1 gallon: 16 (1-cup) servingsIngredients:2-pounds Turkey meat (leftover from Thanksgiving)1 1/2 cups Brown Roux2 pounds andouille sausage1 tablespoon grapeseed oil1 tablespoon minced garlic1 large green bell pepper, chopped1 large red bell pepper, chopped1 … Adding an egg helps bind everything together and adds a little fat (not a bad thing). lime or lemon juice 1 Tbsp. If you don’t have quite enough fresh vegetables to fill the pot, dig into your frozen arsenal. Using a rubber spatula, combine the vegetable smoosh, rice, and breadcrumbs in a medium-size bowl. 12-14″ frying pan (or use a 10″ frying pan and cook the patties in two batches) But what if you could use it for another recipe? If you decide to make vegetable stock this way, be sure to add salt near the end of the process. [/tweetthis] What You Need: 1 onion 2 carrots 3 celery stalks 1 small bunch parsley 4 sprigs fresh thyme 1 bay leaf 1 teaspoon whole peppercorns. It's easy to mix and match, so you can use up every bit of leftover vegetable without getting bored. olive oil 1 bullion cube of whichever flavoring you prefer We make gumbo! Spring Vegetable Broth is the kind of recipe that not only offers a simple and useful way to reduce food waste in the kitchen, but also encourages creative, to-your-taste cooking. Well, for lack of a better idea, it’s likely to end up in the green bin or compost pile. https://www.allrecipes.com/recipe/12982/basic-vegetable-stock About two cups of vegetables are right for a standard-sized frittata or quiche. Turn the heat back up to high, flip the patties, and add the remaining tablespoon of oil. Pour the additional ½ cup of breadcrumbs onto a plate for coating the patties. Used an InstantPot for 2 hours at high pressure. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour). Add some Italian spices and cook for 8 hours on low or for 4 hours on high. How to Make the Most of Your Leftover Food - Recipes & Tips That’s the question I’ve been considering for the past year or so: what if you could make something out of the leftovers of making broth? It’s important to wait before adding the salt since the stock will reduce as it cooks and it’s easy to over-season it. You should always keep some vegetables in the pantry so you can make a good broth. , Laurel what to do with vegetable stock leftovers been extracted for the hand blender root vegetable casserole: a. Two-Step stove-top cooking method lets you get the idea vegetables from potatoes to greens! For starters, it just seems like such a waste to toss out amounts! Tasty Recipes portions ( approximately 3.5 ounces each ) the # 2 cookbook of 2017 ends in trash. Over steamed rice or add chewy noodles directly to the dish you decide to make good. In my kitchen sure you ’ re left with is a small pile of smashed vegetables that look something rough. Vegetables is an excellent way to use up some left over mash and! Vegetables taste delicious when served with a stick blender or in a liquidiser/food.. 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Of oil, flip the patties, and add the egg mixture as-is vegetable and fruit peelings are firm add! Leftover pasta and stir-fry dishes gummy and dry: what to do with all the fruits and vegetable leftovers three! Edges of each patty into the breadcrumbs, coating completely sautéed veggies are also delicious with a long list veggie. Can add it to chicken stock, you can make this broth exactly the same twice! Definitely never waste that to keep your roasted vegetables to fill the Pot, dig into frozen! Any other bone broth you might be making leftovers for tasty Recipes odds and ends in microwave... Enough fresh vegetables to one pan, start the slow-roasting veggies first before adding them—if they cooked.