Left-over Make-overs

Left-Over Make-Overs 

Waste not, want not! With rising food costs and other economic challenges, we need to make every dollar count.

Simple Safety Tips:

• Be sure to store leftovers carefully to avoid contamination and food borne illnesses.
• If you will use leftovers within 2 days, store in the refrigerator.
• It's best to get your leftovers in the fridge within 90 minutes.
• Keep foods separate to avoid cross contamination.
• Cool foods completely before storing in fridge or freezer.
• Never leave food out for long periods or overnight.

Today's bean stew/chili, can become tomorrow's burgers or croquettes, by adding a few ground nuts, breadcrumbs and seasonings.

Ground provisions (sweet potatoes, breadfruit, yam, pumpkin, etc.) can be mashed and used as stock for thickening soups, stews and gravies. They can also be blended to make pancake batters, or grated and seasoned for hash browns.

Bread ends can be made in to bread pudding, bread crumbs, croutons, or stuffing. The thick bread ends can also serve as pizza dough to make a quick treat for the children. They can personalize their individual slices with their own sauces and toppings.

Spotted or over-ripe bananas can be skinned, bagged and frozen for smoothies, ice cream, popsicles, cookies, cakes and breads. They also make a great substitute for sugar in most baked goods.

Apple Bread Pudding

2 cups bread ends

1 cup whole oats

1 cup milk of choice (coconut, hemp, almond, etc.)

1/2 cup mixed, chopped nuts or unsweetened granola

1 cup chopped apples (soak in 1/2 lemon juice to avoid oxidation)

1/4 cup coconut oil

1 cup grated Coconut (optional)

Soften bread ends in milk, mix well. Add other ingredients until dough holds together. Add additional oats if mixture too wet. Bake in a lightly greased dish for 20 - 25 minutes or until golden brown at top.

Croutons (8 cups bread ends)

Cube bread ends into 1/2 inch cubes and place in a mixing bowl or zip lock bag with 1 tablespoon olive/coconut oil. (A sprinkling of mixed Italian herbs, onion and garlic powder or nutritional yeast flakes are optional). Mix well. Place on cookie sheet. Bake at 250 degrees for one hour or  until golden brown. Cool and store in airtight container. Top salads and soups at meal time.

Crouton Roast/Loaf (8 servings)
8 cups croutons
1 1/2 cups water
1 chopped onion
1/2 teaspoon garlic powder
2 tablespoons Italian seasoning
1 teaspoon sage
3 stalks celery, finely chopped
1 tablespoon Bragg Liquid Aminos
1 1/2 tablespoons all purpose seasoning powder (no salt)
1 tablespoon parsley flakes
1 cup finely chopped walnuts or pecans

Simmer celery, onion, and seasonings on a low heat in the water until tender.
In a bowl, combine croutons, nuts and simmered seasonings. Croutons should be moist but not mushy that they lose their shape.
Place in one large, lightly greased baking dish or two loaf pans. cover with foil and place in a pan of water in 400 degrees oven and bake for 1 hour. Check in 30 minutes. If it is a bit dry, sprinkle with water.

Serve with simple gravy of your choice. A great compliment to baked potatoes, or a healthier stuffing for butternut squash or christophenes (chayote). Enjoy!