Leftovers offer up all kinds of potential in the kitchen; leftover cabbage can be turned into a crisp winter ‘slaw, extra potatoes can be fried up in a hash, and leftover bread? It makes an indulgent bread pudding. This week’s dinner plan gave you the grocery list, but we know there will be leftovers — so we went ahead and came up with some recipes to help you use them up in fun ways, while avoiding unnecessary food waste. Here are five ingredients and eight recipes to help you tie up the loose ends.
Creamed Cabbage: Cook 1/2 head cabbage, shredded, in 1 tbsp butter and 1/2 tsp salt in an extra-large frying pan over medium until soft, 10 min. Stir in 1 cup 35% cream and 1/4 cup prepared horseradish. Cook until saucy, 5 more min. Stir in 1 tbsp lemon juice. Season with fresh pepper.
Fresh Winter Slaw: Whisk 2 tbsp each canola oil and cider vinegar with 1 tbsp grainy mustard, 2 tsp finely chopped fennel seeds and 1/4 tsp salt in a large bowl. Add 1/4 head cabbage, finely shredded, 1 thinly sliced fennel bulb and 1 finely chopped celery stalk. Toss well.
Yukon Gold Potatoes
Ultimate Mash: Combine 1/2 cup 35% cream with 1/4 cup milk, 2 tbsp butter, 2 peeled and crushed garlic cloves, 2 thyme sprigs and 1/2 tsp salt in a medium saucepan over high. Boil, then reduce heat to medium-low and simmer for 5 min. Discard garlic and thyme. Pour warm mixture over 4 cooked and riced Yukon Gold potatoes, stirring until smooth.
Spiced Hash: Cook 2 finely diced Yukon Gold potatoes in 2 tbsp canola oil in a large pan over medium-high for 10 min. Reduce heat to medium. Stir in 1 finely diced onion and continue cooking until
potatoes are tender and onion is soft, 10 more min. Stir in 1 tbsp minced ginger, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp each garam masala and cumin for 30 sec. Stir in 1 pint cherry tomatoes, halved, and cook until soft, 3 min. Sprinkle with cilantro.
Frozen green peas
Pea Pasta: Cook 1 minced garlic clove in 1/4 cup butter in an extra-large frying pan over medium for 1 min. Stir in 2 cups frozen peas and cook for 3 min. Mash lightly with a fork. Add 4 cups cooked rigatoni, 1/2 cup grated parmesan and 1 tbsp each lemon zest and juice. Serve with more parmesan.
Smooth natural peanut butter
Place 1 eggplant on a foil-lined baking sheet. Roast at 450F until very soft, 30 min. Let cool, then scoop out flesh. Transfer to a food processor and whirl with 1/4 cup each peanut butter and lemon juice, 1 garlic clove and 1 tsp salt until smooth. Serve with toasted pitas.
Easy Croutons: Toss 8 cups diced Italian bread with 2 tbsp olive oil and 1/8 tsp salt on a baking sheet. Season with fresh pepper. Bake at 400F until golden, about 10 min. Add to soups
Bourbon Bread Pudding: Place 8 cups toasted, cubed Italian bread in an 8 × 8-in. baking dish. Whisk 1 cup each milk and 10% cream with 4 eggs, 1/2 cup brown sugar, 1 tbsp bourbon and 1/4 tsp salt. Pour over bread mixture, pressing bread down to soak. Sprinkle with 1/2 cup chopped pecans. Bake at 375F in bottom third of oven until set, about 45 min. Serve warm.