One of the many things I am passionate about is not wasting things. In our home we try not to waste food, water, or electricity. In regards to food, we prepare foods the family likes. We encourage taking smaller portions and having seconds or thirds if more food is desired. Nobody minds leftovers, but sometimes they lose their appeal.
Usually Tuesday or Wednesday is when I take inventory of what’s leftover in the fridge. Here’s what I made this week with what needed to be used up:
- vegetable platter: zucchini, cucumbers, tomatoes, red peppers, and radishes. Kept out on the counter or table to encourage noshing.
- sweet potatoes: sliced, sprinkled with cinnamon and sugar, baked in oven
- root vegetables: vegetable + onion = soup
- leftover chicken: removed chicken from bone, added rice, and canned corn. Cover with biscuit topping and bake. This topping is always a big hit. I use it with leftover cholent.
- apples: homemade apple sauce
- kale: kale chips
- leftover challah: French toast
Here’s the recipe for biscuit topping. From the cookbook Easy Kosher Cooking
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup oil
2/3 cup water
Directions: Mix all ingredients together. Spread on top of leftovers. Bake 25 minutes until golden. *probably at 350 degrees F
I hope you find some of these ideas helpful. Wishing everyone aShabbat Shalom or a peaceful weekend.
–Karen T. K.K.
August 31, 2018