I am an avid composter. We currently have two compost heaps in our yard, and we give a lot away to the city of Toronto. But this is not enough. With the goal of self-sufficiency in mind, waste management standards (read: compulsions) must be higher.
I hate throwing away anything edible. This is why my co-chef and I have come up with many creative ways to use, even improve upon leftovers. These recipes will make you want to make extra portions just so you get to enjoy it again in a new recipe. This way, you get double the labor and attention in one dish.
Also, elderly and wilting fruits and vegetables should be considered valuable as their sugar content is higher. In fact, many people prefer deserts such as banana bread to be made with over-ripe fruits. This is why I usually make banana bread when we have old rejected bananas lying around. Thus, our list covers almost any food item that you may have in excess.
And now, to the top 5 list of our favorite recipes for surplus food:
5. Pasta salad
Cold pasta (unless it’s the long stringy kind) tastes amazing with a vinaigrette on a bed of leafy greens. Just about anything that’s not drenched in sauce or curry can be added to a salad the next day: potato chips or home-made fries, roasted vegetables, dry bread (heavily toasted and preferably brushed with olive oil), chicken, ham, beans, salmon…the list goes on.
4. Basic soup
Not so much for left-overs, but a great way to take care of all those extra broccoli stems and leaves. Cut the stems into small pieces and simmer for about 45 minutes in a stock mixture. Add some green lentils after about 15 minutes. Right before you eat, add some fresh vegetables such as peas or carrots.
Great for leftover rice. Add sesame oil, any vegetables you have around, and stir. At the end, crack an egg in it and scramble it up. Possibly the most delicious thing you can do in under 5 minutes.
This tastes great with pasta, vegetable dishes, any meat, or even rice. Heat left-overs in a skillet, beat 1-2 eggs person with a little milk and seasonings, pour into skillet. You can broil it for a few minutes to finish cooking the eggs. If you want to go all out, add some cheese on top right before broiling.
The perfect place for soft fruit. Apples taste amazing baked. So do peaches and pears. Just toss with a little cinnamon and cardamom (maybe some brown sugar or maple syrup) and bake. You can add nuts such as hazelnuts, walnuts or pecans to the fruit. For the topping: 2 parts oats to 1 part butter or coconut oil. Add sugar or honey to taste. Bake for 30-45 minutes at 350°.
We are curious about your creative recipes for surplus food. Please, leave us a comment!