Get Premium
Dark mode theme is available exclusively for premium users. Learn more about the benefits of subscribing.
No fees, cancel anytime.
Dark Mode 
No fees, cancel anytime 
then open in external browser
and click "Open in External Browser" 
People Are Sharing Their Genius Cooking Hacks For Giving Leftovers A New Life, Here Are 30 Of The Best
Roughly one-third of the food produced in the world for human consumption every year—approximately 1.3 billion tons—gets lost or wasted. According to the data by the UN Environment Programme, every year, consumers in rich countries waste almost as much food (222 million tons) as the entire net food production of sub-Saharan Africa (230 million tons).
The numbers are hard to wrap your head around. But think of the last time you threw away that lonely avocado that sat there on a windowsill for eternity, desperate for its moment to shine in guacamole, only to end up in a bin. Then, picture all the products that ended up discarded only because you forgot they existed. Sometimes, however, we stock up on so much food we never manage to eat, and this is also the reason we contribute to worldwide food waste. It’s kind of shameful.
Being careful with grocery shopping and thinking of how much food is enough for your needs is one way to tackle the problem (and save money!). Another way is to use your ingenious skills and make the best use of anything that’s left after you ate or just purposelessly sits in the fridge.
So when someone asked “Everyone knows about using stale bread for french toast or yesterday’s rice to fry, but what are some other recipes you can use to save ingredients from the trash?” on the Cooking subreddit, people started sharing awesome ideas of putting scraps to use. We wrapped up some of the most useful and yummy ones below for you to try out!
This post may include affiliate links.
#1
Old bananas make for an absolutely glorious milkshake with only ice and vanilla.
Old onions are best suited for making fried onion rings.
Old peaches can be easily turned into a syrup liqueur which can bring a cocktail from "alright" to "if I keep drinking this sh*t I'm going to wake up in a hammock 3 miles from my house."
Freya the Wanderer 3 years ago
"A Hammock 3 Miles [or 5 Kilometers] from My House" makes a great name for a craft beer!
Load More Replies...
Tamra Stiffler 3 years ago
Wait, what?? Old peaches into booze? Do you ferment them? Cook them? Nevermind...off to Google!
Vickie Tackett 3 years ago
Old onion's are good for cooking too! They still have flavor, sauteing, and putting in food while it's cooking, brings the flavor back out.
RELATED:
#2
Overproofed pizza dough into focaccia, stale foccacia into croutons, croutons into breadcrumbs, breadcrumbs into meatballs.
#3
I like to caramelize too-ripe bananas sliced in butter. Then I sprinkle them in some brown sugar and a tiny bit of salt. Oh boy — they're amazing on their own or on top of a scoop of ice cream.
CanadaGoose 3 years ago
I sprinkle them with granulated sugar and roast over a campfire! It’s good, try it!
Red 3 years ago
Uhh they must taste smoky! 🤤 Have you tried with pineapple? It can be roasted with cinnamon and maybe a bit of sugar. It's delicious.
Load More Replies...
Bunzilla 3 years ago
Cinnamon? On bananas? I don't think I've ever heard of that combination.
Load More Replies...
To find out exactly how much food goes to waste in the UK, and what can we do to reduce food poverty, as well as some simple ways to give food new life, Bored Panda reached out to Fiona Hollis, the Head of Communications at City Harvest. City Harvest is a food redistribution charity in Action London that rescues food, people and planet, delivering free food worth £6,000 a month to 350+ charities across Greater London.
While 1 in 4 people experiences food poverty in London, UK households waste 6.5 million tons of food every year. Households waste 70% of total food waste in the UK. Almost £1.2 billion worth of fruit, vegetables and bread are binned in the UK every year. Meanwhile, 1 in 5 people claim they don’t know what to cook with random food.
#4
You can shock old vegetables in ice water to restore their crispness. Stuff like celery, greens, peppers, etc that hasn't gone bad but has kind of lost its stiff/crisp texture. 2-3 minutes in ice water and it'll be like new. GAMECHANGER
A 3 years ago
I do this with limp broccoli and cauliflower. I put them in a bowl with water and ice cubes. I put the bowl in the fridge overnight and they're perfect the next day.
Stannous Flouride 3 years ago
Me too but I cut off the ends of the stems. When they're exposed the cells there close up to prevent any further moisture loss, so cutting that part away allows regeneration faster.
Load More Replies...
Mahayana 3 years ago
Let your asparagus stand in an inch of water and they’ll regain their crispness!
IlovemydogShilo 3 years ago
A good idea, especially with lettuce is to keep the lettuce in a bag with a couple of sheets of kitchen roll. The kitchen roll absorbes any moisture that makes the lettuce limp and the lettuce keeps fresher longer.
Lisa Edwardsen 3 years ago
I once got 2 dozen roses and forgot to add water to the vase. The next day they were totally limp so I tossed them in to a bathtub of cold water and voila! Fresh roses!
Skylar Jaxx 3 years ago
Okay I'm going to try this I throw away a lot of veggies. (I buy to many for iguana never know when that growth spurt hunger will kick in.)
Freya the Wanderer 3 years ago
Limp veggies are great for soup, stew, or pasta sauce. Limp spinach + crushed tomatoes + mushrooms + a few spices = Best Pasta Sauce Ever!
Susan Trevaskis-Owen 3 years ago
Well, this is a timely tip - I'm making chowder for dinner tonight & the celery is a bit limp. Gonna give this a try!
#5
Soup. Soup. Soup. I'm no historian but as the primary cook in the house, I'm fairly certain that soup was invented in order to not waste valuable calories.
Erin Mitchell 3 years ago
Soup is one of my favorite ways to use up leftovers. Anytime I cook I put all the bones, meat scraps, and veggie scraps in the freezer. When I want to make soup I pull that out to make the broth. If I dont have enough scraps (or im just feeling lazy) I'll just use a bullion. Then I raide my fridge and freezer for leftover meat and veggies.
William Stark 3 years ago
Rotisserie chicken is great for this. Throw the bones in a big freezer bag, add in the gel in the bottom of the roti container. Good stuff.
Load More Replies... Bunzilla 3 years ago
Historically speaking, soups and stews are a very, very old invention. 20,000 BCE? But I don't think it became common until humans had easier access to waterproof containers. I'm sure it likely was also about making the most of ingredients. There are some old recipes from Babylonian times that talk about stews and broths.
Loki’s Lil Butter Knife 3 years ago
I adore soup. It is such a versatile meal and you can surely find a soup recipe to suite everybody's taste.
Leslie Crittenden 3 years ago
This is so true! You can save *everything* and use it to make stock, then you can use any grains or vegetables you have around to make soup from the stock. Always different, never boring, always delicious.
Vickie Tackett 3 years ago
The new bullion rubs from McCormick, make amazing briths for soous! Yummm
#6
I use french fries I bring home with restaurant leftovers to make ersatz hashbrowns. Dice them, add some chopped onion and fry up in bacon grease. I've never found french fries palatable as leftovers, if I didn't have this technique available I'd never bother bringing them home from the restaurant.
Vetus Vespertilio 3 years ago
Indeed! I believe they’re one of those mythical things you sometimes hear mentioned, like leftover chocolate cake.
Load More Replies... 
Irishwoman abroad 3 years ago
Yes, cold fries are disgusting, and microwaved ones are even worse, somehow
Rachel Harries 3 years ago
I take leftover French fries & turn it into hash. You have 5 days to use the fries.
BakuDeku Shipper 3 years ago
Nice! My mom uses leftover fries (the softer, thicker kind) from restaurants to make lomo saltato
Debi Mokhlessin 3 years ago
Next day cold limp fries come back to life in the air fryer, sometimes crisper when originally got
Emperor Kitten 3 years ago
They're bad because everyone tries to microwave them. like 10 minutes at 350 and they're good as new.
When asked about the dangers of food waste, Hollis explained that landfill-bound food waste, either commercial or domestic, emits harmful GHG emissions, such as methane, largely contributing to climate change. “Not only does the waste product at the end of the UK food supply chain warm the planet with methane emissions, but the extensive energy used in farming, manufacturing, and transporting goods, as well as the vast amounts of water it takes to get food to our plates,” she said and added that a lot of resources, energy, and labor go into the food we eat.
Reducing the household’s food waste would give a significant boost to your bank balance. In fact, Hollis said that for an average family with children, approximately £700 a year of wasted household food could be saved.“During the first lockdown,” Hollis said, “there was a sharp decrease in reported levels of food waste, thanks in part to the food management behaviors people adopted during lockdown.”
#7
Leftover mashed potatoes into tater cakes or pierogies.
Monday 3 years ago
What is this "leftover" you speak of? Do you mean to tell me you don't gorge yourself until there is nothing left of those smashed spuds?
Henry Crank 3 years ago
Absolutely! I used to live in Germany and they're great for making knödle which are similar to matsah balls but made with potato starch/flour. I miss them so much. Amazing in soup or as a side with schnitzel and gravy.
Kathryn Baylis 3 years ago
My British husband likes to combine leftover mashed potatoes and cooked vegetables, form it into patties, and fry it in a skillet. To me, they’re potato pancakes. To him, they’re Bubble and Squeak (very descriptive, because that’s what they sound like when they’re cooking).
Tamra Stiffler 3 years ago
Wait, what?! I have never heard of such a thing - my mind is blown! Just fried potatoes on bread? Do you toast the bread? Nevermind, going to the kitchen...
Load More Replies... Spiffsmom 3 years ago
My grandma used to make Lepse Norwegian pancake made with leftover mashed potato and flour with a bit of butter mix until you get a stiff dough. Roll out small chunks very thin. Bake on a hot griddle. To keep moist, layer the cakes between damp tea towels (no fabric softener). When ready to eat slather with butter and sprinkle with regular sugar and roll up. Keep them covered with another hot damp tea towel. Then eat as soon as all are processed. You need the damp towels because they will dry up and crack.
Vickie Tackett 3 years ago
Or, boil a few more, and add leftovers to it. Refreshed, and def worth eating!
Madison Arthur 3 years ago
We call them ho cakes at our house some curry and onion powder in them is good
#8
Bacon grease is indispensable. Use it to fry anything, but know you haven't lived until you've swapped it for butter to make the best-ever chocolate chip cookies.
Blurryface 3 years ago
I’m torn… that’s either a really good idea, or the worst idea I’ve ever heard about both bacon and chocolate chip cookies.
Jimmy Lewis 3 years ago
OMG. You're not kidding. I will not make gravy without Bacon grease.
Load More Replies... 
Amanda B Bench 3 years ago
My mom taught me to put bacon grease in a cast iron pan and into the oven to heat before pouring in cornbread batter. Makes for the best crispy edges. Also mix a little into the batter before pouring in... omg, yum!! Thanks mom!!
Barbara Vandewalle 3 years ago
I take fresh was beans and sauté them in bacon grease until they are tender.
Jimmy Lewis 3 years ago
I use bacon grease to season a lot of meals I cook. I also have a sister in law who uses it, so it never goes to waste.
Nannychachi 3 years ago
Gravy made with bacon grease and then poured over homemade biscuits is one of life's biggest food blessings.
#9
I'll introduce you to a Romanian dish called "Shut up and Eat"(no,really,that's the name of the dish."Taci si înghite" ). In my region it is eaten before the beginning of Lent. Since Christian orthodox basically go full vegan during our fasting times,we had to consume the animal products that were left from the winter. Thus, Taci si înghite was born. It's basically a polenta cooked with milk instead of water, a lot of butter and cheese. Then,stick it in a deep baking dish and throw on top of it any other cheese and meat you have left in your fridge and you want to eat before they go bad. Bake it untill the meat is cooked. Eat this with some pickles and a light, red sour wine. Enjoy
M. Hampton 3 years ago (edited)
Christianity is whack! But this dish makes me a believer! Praise jeebus, cheese, meat, pickles, and red f*****g wine
Redwood Rebelgirl 3 years ago
See, you could have just praised cheese, meat, pickles, & red wine, like any normal human, without being such a p®¡©k about other peoples' religion. That's just being an unnecessary @$$hole. F#©k your arrogance, rudeness, & immaturity.
Load More Replies...
Jill Hojnacki 3 years ago
Sounds like a pot luck shrimp and grits. I’m gonna have to try that. Sounds delicious. (And, I love the name.)
Hollis also shared a couple of simple and very useful tips for giving food another life. First method is pickling. “It’s easy to pickle fresh veg that might be on the turn using a few store cupboard staples (vinegar, seeds, and spices). Great veg to pickle: radish, cucumber, courgette, onion, cauliflower,” she said.
Another great way of cooking from scraps is preserving. Think of jam, it’s “the solution to any fruit on its way out. You don’t even need to buy specific jam sugar, just caster sugar and a big squeeze of lemon. (This adds pectin—to help the jam set).”This one you may already be practicing. It’s freezing! Hollis suggests freezing your discarded bits of fruit and vegetables for smoothies or soups is an easy win and quick breakfast, lunch, or dinner.
#10
Recently had some stale olive bread. Was sad I couldn’t make French toast with olives in it…
Solution: savory French toast. Was amazing! Egg dip included herbs and salt. Topped with Fig balsamic and olive oil. Loved it and plan to make again!
Lousha 3 years ago
Hungarian here, I was horrified when I first discovered that people in other parts of the world put sugar and cinnamon on their "bread in coat" . For us it's a comfort food, you dip the bread into salted eggs, fry them in a ton of oil and eat them on their own as dinner, coupled with some nice hot tea with lemon and sugar, or use it as a non-meat topping on vegetable stews.
AW 3 years ago
as fellow Hungarian living in UK I want to reassure you savoury "eggy bread/French toast" is common elsewhere as well, but generally people tend to have it sweet. bit like with crepe, pancake
Load More Replies...
Hannah Edwards 3 years ago
I’ve only ever made savoury French toast, but I’m willing to try sweet.
Ellie Rosser 3 years ago
I always choose savory, can't stand sweet french toast but nice fried eggy bread is an awesome snack, breakfast, dinner for one....etc.
Chang LaoTzu 3 years ago
I have never heard of this savory French eggs bread 🍞. Sounds amazing!
Load More Replies... Vickie Tackett 3 years ago
Also, wrap a paper towel around the bread, pop it in the microwave for a few seconds (10-40) depending on how thick it is. Hard, stale bread renewed! Soft as day one!
Madison Arthur 3 years ago
Love meals that come about like this I find they are the best most of the time the other night I had leftover potato Tikka masala and I made a dough and put it in it fried them I called them indinadas dipped them in sour cream just like empanadas but I liked it better huge fan of Indian based seasonings
ThatSunniChick 3 years ago
Egged bread is one of those versatile things that can be any meal depending on how you make it. Savory is amazing, sweet for breakfast is good (try using flavored coffee creamer with the egg!), or you can make it either way and have a sandwich (Monte Cristos, anyone?)
Niall Mac Iomera 3 years ago
I had been making french toast for years before I found out it was supposed to be sweet.
Red 3 years ago (edited)
Fun fact, maybe not funny, but a fact: in Brazil french fries are called rabanadas (or, as my Portuguese family calls then, fatias) and are made with a stale baguette type of bread but only around Christmas. Bakeries will sell you stale sliced bread around Christmas and the demand is so big you have to order in advance.
#11
When cherry or grape tomatoes start to get all pruny, I like to sauté them with garlic and herbs until blistered. Top with lemon juice and it’s a great side or appetizer.
troufaki13 3 years ago
I usually make them into tomato sauce, make it into portions and freeze them.
Caro Caro 3 years ago
or omelets, or with some bacon on toast, or or or...:D
Load More Replies...
Odette Boisvert 3 years ago
I freeze them whole and then I can add as many as I want into a leftover of sauce - a little bit of smashing and VOILÀ!!
Jill Hojnacki 3 years ago
I cut them in half and dehydrate them. Same with any large tomatoes I’m about to lose. (Except, those I cut into slices. Presto. “Sun” dried tomatoes for a fraction of the cost. I store them in a mason jar with a food-grade silicon gel pack. Rehydrate them in some good olive oil along with some herbs, if you like. (But, those won’t keep as well, or as safely.) I’ve given jars of them as gifts before.
MarmotArchivist 3 years ago
I also like to make either caramelized cherry tomatoes as a topper for lemon risotto or make them into a tomatoe-tyme pasta sauce. The pruny ones are usually better for that.
fuggnuggins 3 years ago (edited)
Bake some medium-diced pumpkin, not too high temp (or fry in pan with care, then remove, though cut smaller/thinner so it can cook through before surface burns). Leave the skin on. Want to try and pull it out soft but still firm, and bright orange. Med/Lrg capsicum, large-diced/sliced, in a large pan, plenty of oil, quite hot, until skin starts to char slightly (very sweet). Add sliced onion when capsicum is halfway done, want to cook it until soft and transparent but preferably not charred (toss frequently). Throw baby toms in whole half way through onion cooking, let them char slightly, too (I prefer baby romas but any small tom is good). Garlic, until cooked. Italian herbs, sweet paprika (fair bit, maybe couple table spoons), maybe a little bit of dried chili flakes or balsamic reduction. Can of crushed tomatoes (or diced). Bit of tomato paste if you like, but not necessary (paprika will help richen the sauce). Kalamata olives, add some of the brine (crucial). You can use pasta (good handful or two of penne or similar is good) or gnocchi - pasta could be added now, uncooked; gnocchi toward the end, cooked. 1 and half can-full of water (just make sure pasta is covered well; might need less if not using pasta). Cook some water off, until sauce is thick and glossy, saucy. Let sit for a bit, then small tub of sour cream (about 100mL should do). Cheese(s), your preference (might like to add when hotter for melting cheese or when serving, but something like fetta could go in now). Add the pumpkin (and gnocchi). Lots of baby spinach. Awesome meal for several in one pan. If you want some meat in there, I suppose a spiced sausage or something might suit, sliced/diced, fried and thrown in late.
#12
You can save overripe bananas for banana bread.
Or freeze them for 6 months and toss, your choice.
Kristof De Smet 3 years ago
Freeze old bananas sliced, add some yoghurt, and sometimes some honey. Blend. Makes great ice cream.
Aileen Grist 3 years ago
I love black bananas - and bananas that have been frozen have lots of syrup - just from the ice melting. Gotgeous
Gina Babe 3 years ago
But I did this and they turned so brown my mom tried using them as sausages
Load More Replies...
Kathryn Baylis 3 years ago
Just made some last weekend. Husband likes it so much he’s been taking a healthy-sized slice to work every day this week.
Saturn Ascends 3 years ago
Bananas are not ready for bread until you can smell them from the next room.
Henry Crank 3 years ago
Best use of over ripe bananas ever! Learned this from mom when I was a kid. As an adult, I've literally called her and said I have over ripe bananas. Can we make banana bread? LOL! She always says yes. Mom's is always better .
Cathy Jo Baker 3 years ago
Or make banana berry oatmeal muffins. 2 cups oats, 4 bananas, 4 eggs, 2 cups berries (I use blueberries or cherries, frozen, easy peasy).Throw it all (minus berries) in blender or food processor. Add 2 T maple syrup or agave nectar, 1t baking powder, salt and cinnamon, or spices of choice. Mix together, add berries. Bake at 350 20-30 minutes. Yum.
SoozeeQ 3 years ago
Thanks for the recipe, Cathy Jo. (I see that you're a Baker who likes to bake!)
Load More Replies...If you have stale bread resting on the counter, here are some great reusing solutions. It’s excellent for breadcrumbs “for making meatballs, topping pasta, frying, gazpacho—these can even be used for desserts, like treacle tart!” Another great recipe for stale bread is panzanella salad (tomatoes, veg, mozzarella, dressing to moisten fat croutons of stale bread). Also, it’s great for croutons that go in soups and salads.
#13
A friend's Grandmother used to take stale bread, cover it in butter , cook it in the oven until it was super crispy. It was amazing. the only thing I can compare it to is a crouton. We ate it as snack. Really crunchy and crisp.
Commander Ducky 3 years ago
My mother usually takes it and butters it and puts herbs and garlic and makes some delicious garlic bread! Super good with pasta and soups!
Load More Replies... 
Irishwoman abroad 3 years ago
That's how I make garlic bread - crush a couple of cloves of garlic into a few scoops of butter, slice the bread most of the way through but keeping the bottom of the loaf intact, butter them and loosely wrap in foil and bake. Yummy!
s. vitkovitsky 3 years ago
That's a bit of a nuisance, later, pylling apart hot bread. Just slice it all the way, and package together. Or even nicer, lay out the slices on a cookie sheet and broil. Crunchy garlic toast.
Load More Replies... Henry Crank 3 years ago
This is exactly how we make croutons in our family except we tear it up by hand before baking. Sooooo good
Felicia Dale 3 years ago
I miss good bread so much! I can only have it once in a great while or it (or anything made from wheat) makes me miserable.
#14
No one is going to notice those peppers are a little soft and wrinkly if you roast them.
Caro Caro 3 years ago
I love this. When cooled take off the skin. Put the peppers in some olive oil. Great with prosciutto and crusty bread..
Lousha 3 years ago
My mom had a Greek schoolmate who introduced her to fried bell peppers. There are yellow, less sweet peppers than the ones in the picture. You slice them 4 ways so the stem is still holding them together, salt the insides generously, then fry them in a lot of oil until they are totally limp and gooey. Eat with lots of white bread and some olives, dip the bread into the delicious oil too. Eat until you can't move anymore. One of the happiest foods ever.
Caro Caro 3 years ago
... until you can't move anymore. Best piece of advice EVER :D
Load More Replies... Rachel Harries 3 years ago
Roasted bell pepper sauce. Peel, blend with onion, garlic, Italian seasoning, spoon of sugar, pinch s&p, & a splash of cream. Spaghetti Night!
Heather Atwood 3 years ago
Put the hot-from-the-oven roasted peppers in a ziploc bag and let humidity do the work of peeling. Literally rub the peppers around in the bag to loosen or peel off the skin.
Francesca Annoni 3 years ago
Try roast them in air fryer..much less mess.. and they cook perfectly!
Fihawis838 3 years ago
JOIN US ] I get paid more than £70 to £100 per hour for working online. I heard about this job 3 months ago and after joining this I have earned easily £14000 from this without having online working skills..…21 . Simply give it a shot on the accompanying site… Weekly payments… 𝐰𝐰𝐰.𝐰𝐨𝐫𝐤𝐛𝐳.𝐜𝐨𝐦
#15
My favorite way to use leftover food is to take day-old vegetables and mashed potatoes and fry them up into the classic British recipe bubble and squeak.
So named because it bubbles, and squeaks, in the frying pan as it cooks.
Wang Zhuang 3 years ago
This is the first time in my entire 41 years of life that I have ever heard of bubble and squeak. This dish sounds like the name of a car wash.
Chrissie Anit 3 years ago
I think it is a potato masher instead of a spatula.
Load More Replies... Vetus Vespertilio 3 years ago
Traditional bubble and squeak was leftover boiled cabbage and left over potatoes. Good to know it’s branched out!
Deanna Crichley 3 years ago
I always just thought bubble and squeak sounded awful. I had heard of it made with cabbage, and imagined the name came from the bubbling in your gut, and the squeaking from your bum.
Ellie Rosser 3 years ago
Well people usually have a lot of leftover cabbage so yeah.
Load More Replies...
Jolie McCleave 3 years ago
My husband LIVES for this on the day after Easter and Thanksgiving Boxing Day!
Hollis said that bananas are the most wasted food item in the UK. But here are some great tips to reuse them. She suggests “Banana pancakes (just egg and ripe banana—add some cinnamon, too); banana bread (boring); banana skin as vegan meat alternative (shredded—similar to pulled meat effect—jackfruit).”
Moreover, “Vegetable leftovers, even onion and garlic skin, can be boiled up with salt and other vegetable scraps to make a delicious stock. Vegetable stock is so versatile and can be used for: flavorsome soups, stews, risottos, and pies,” Hollis suggested.
#16
I'm not sure if this is a revelation to anyone, but eat the greens that come on your beets and radishes! They are delicious. I especially love beet greens, similar but even better than chard imo. When I buy beets now I feel like I'm getting a 2 for 1 vegetable.
Laura Hazell 3 years ago
agreed! when i grow radishes the greens go faster than the bulbs :) Especially good with steak or grilled meats, if you sautee them they are peppery and delicious.
Firstname Lastname 3 years ago
I hadn't realized this until I started giving radishes to my bunny and he gobbled up the tops. Not my cup of tea, but he can have my leftovers!
Madison Arthur 3 years ago
I never thought to eat them I will try this for sure my chickens will be disappointed
Janet Pinilo 3 years ago
My grandmother and mother used beet greens to make holypchy (cabbage rolls) while my aunt wrapped beet greens in dough and baked them. Delicious memories
Paul Wilczynski Jr. 3 years ago
Beets and chard are the same species, just different varieties. Love both! Also, I use radish greens in Kimchi.
#17
This one is a game changer…. Got stale bread? Briefly run it under the tap (only is there is a lot of crust showing) and throw it in the oven at 400 for like 7 mins or until stuff evaporates. Works absolute wonders for no knead bread. I imagine you can do this with sliced bread just maybe spray water instead.
Jessica Armstrong 3 years ago
Please don't feed horses bread. It's bad for them and can cause laminitis. Thanks
Load More Replies...
Erin Mitchell 3 years ago
This is a great tip for bagels too. I prefer the bagels made fresh from a bagel shop instead of the grocery store. I'll usually by a dozen or 2 at a time and stick them in the freezer. When I want to eat 1 i run it under water, wrap in foil (leave a vent home for the steam to escape), and toss it in the oven. When its done it taste as fresh as the day I bought it.
Vickie Tackett 3 years ago
Or, wrap a paper towel around the bread, pop in the microwave for 10-40 second's depending on the thickness of the bread. Cones out as fresh as it was first bought! When I make burgers, the buns Always seem a little stale to me. Wrap, pop it in for 15 seconds, super soft, and a little steamed! 😋
LynzCatastrophe 3 years ago (edited)
I'll stick to breadcrumbs. This sounds like something I can easily do wrong 😁
MarmotArchivist 3 years ago
I have recently tried watering and baking stale bread and I can confirm it works for small white bread rolls to big dark crust loafs. Just don't be shy with really running it under the tap, the outside needs to be soggy.
#18
Mealy and bruised apples make nice apple sauce. I put applesauce on my morning porridge.
Catherine Binder 3 years ago
They also make for good cobbler, as does any wrinkly stone fruit and/or over ripe berries.
Henry Crank 3 years ago
Dammit you mentioned cobbler LOL! Now I want some
Load More Replies...
Fihawis838 3 years ago
JOIN US ] I get paid more than £70 to £100 per hour for working online. I heard about this job 3 months ago and after joining this I have earned easily £14000 from this without having online working skills..…21 . Simply give it a shot on the accompanying site… Weekly payments… 𝐰𝐰𝐰.𝐰𝐨𝐫𝐤𝐛𝐳.𝐜𝐨𝐦
In order to reduce food waste, you may want to clean out your cans. “When making anything, from pasta sauce to chili con carne, if you use something like tinned tomatoes, swill out the can with water/olive oil/stock to get the very last drop out of everything.” If you still haven’t got one at home, a rubber spatula makes an amazing tool to rescue food. Hollis explained that “this is the ultimate zero-waste utensil that will remove even the smallest trace of food from any mixing bowl or saucepan—ensuring it all gets used/eaten.”
#19
Leftover cooked vegetables make a killer hash or frittata.
Leftover cooked rice becomes rice pudding just by heating one part rice, one part milk (and whatever sweeteners or flavors you want) on the stove in a pot until it thickens to where you like it.
Amanda B Bench 3 years ago
My grandmother-in-law taught me to take leftover rice and put butter and sugar on it at breakfast. Soooo good!
Chel Bolin 3 years ago
My dad always made me warm milk with rice, butter, and sugar. Great bedtime snack.. Fills you up and puts you to sleep. (I add fresh grated nutmeg)
Epiphonia 3 years ago
If we’re talking about great hash, save the leftover stuffing, turkey, ham, cranberry sauce (and some other stuff I forgot) leftovers from thanksgiving, mix it with some hash browns, and you have one of, if not the best breakfast you’ve ever had (don't mix in the cranberry sauce leave it for dip)
Kenny Kulbiski 3 years ago
Leftover rice and some cheese makes a great omelette. First had it in Japan but I think they called it American omelette.
Chang LaoTzu 3 years ago
They may of called it that but it sounds Japanese
Load More Replies...
AnnaBanana 3 years ago
Yes, you do. But if you were reheating it this way, it shouldn't be a problem. It's better to use uncooked rice to do a rice pudding, though.
Load More Replies... #20
Saving parmesan rinds for soups and sauces.
Caro Caro 3 years ago
Yep! Just toss the rind in with the sauce and it adds flavour. Never waste cheese :)
Irish Lad 3 years ago
This is an excellent example of why I dislike the term "hack." It refers that it is something like a newfound secret.or something when this is centuries old. What happened to "this is a great cooking tip?"
Francesca Annoni 3 years ago
I cut in small squares and put in microwave for a minute... they grow as a sort of parmesan meringue.. best snack!!! I put in vegetables soup... I grill them over barbecue.. you can grate it and cook it a pan like a sort of crispy chips...
Giovanna 3 years ago
Francesca, didnt your mom cook the crust directly on the stove til it burned on the outside a little?
Load More Replies...
Madison Arthur 3 years ago
There is no saving it I wish but my husband can make a block of parmesan disappear quicker than I slip on sandals haha the whole block everytime
#21
Cauliflower leaves. Chop them up to smaller bits, put in a pan with a knob of butter. I like to add some garlic too. Then fry until they're crispy and you have either a really tasty snack as it is or it can be tossed to a salad. Really delicious from something you wouldn't think of using normally.
You kidding me 3 years ago
Too bad most of the cover leaves are removed before they sell them at the market.
Dylan Dowds 3 years ago
Same with broccoli stems. Peel off the toughest outer layer and you can boil, steam, fry it, etc.. It's nice and tender and tasty.
Rachel Adams 3 years ago
I always use the cauliflower leaves, always have done. I thought it was normal?
#22
Leftover fish - make fish cakes.
In general I find leftover cooked fish to be pretty gross and very difficult to reheat in any way that makes it still enjoyably edible (and doesn’t make everyone hate you for putting fish in the microwave). But you can just flake up the fish and toss it in any “crab cake” recipe you like, and it’s seriously good!
Russ Kincade 3 years ago
Especially salmon. Mix catsup & horseradish for cocktail sauce and you have a winner!
HarriMissesScotland 3 years ago
Someone put an entire 24 ounce can of salmon in the microwave in the staff lunch area near the college library. Killed the microwave, and that entire building smelled fishy for 2 weeks.
ThatSunniChick 3 years ago
Recently made too much honey lime salmon. Some was recommended for salmon cakes, but a lot was just eaten cold on a mixed green salad with honey lime vinaigrette...yum!
Henry Crank 3 years ago
Fish cakes are awesome. Shrimp and crab are great this way too. If you've never had a shrimp burger you need to try it. They're amazing!
Sofie 3 years ago
I make leftover cooked fish into a spread with mayo, celery, dill and some lemon juice. It's perfect for breakfast with toast.
Madison Arthur 3 years ago
Add just a dot of mustard or vinager into that and it takes it up a notch
Load More Replies...
Gwen Rushing 3 years ago
I use leftover fish to make a fish chowder. I've used all kinds of fish-- red or white. Nothing leftover about it.
#23
I use leftover mashed potatoes to make gnocchi. Just add egg, flour, and salt, and you've got homemade potato dumplings ready to be boiled and served with your favorite sauce.
You kidding me 3 years ago
I did this last night for the first time, after cooking them, threw them in a pan with container of chicken soup from Costco, was a hit with family.
fuggnuggins 3 years ago (edited)
Or fried. Fresh gnocchi is really good rolled (use plenty of flour on surface and rolling pin) about an inch or so thick and cut (about two fingers wide, about twice as long, trapezoid shape, less boring), boiled as normal, and pan-fried. Bit of garlic, fried, add cream, little bit of blue cheese, salt, pepper for a deliciously salty sauce to pour on top.
advice5cents 3 years ago
I use my leftover mashed potatoes to make mashed potatoes. It's delicious!
#24
Alton Brown calls quiche refrigerator velcro, and he's not wrong. Almost any savory item, fresh or leftover, can be worked into a quiche, or a frittata.
Chang LaoTzu 3 years ago
This comment, has commas in all, the wrong places, it is hard to read what, refrigerator velcro is this,way. Oh velcro..I, get, it now.
#25
I like to turn leftover Bolognese into a filling for wraps. So instead of having it three days in a row, I'll repurpose it to switch things up a bit.
So day 1 I'll make Bolognese sauce for pasta (completely inauthentic using ground beef and everything), and day 2 I'll add a can of tomatoes, two cans of beans (kidney or black beans), corn and bell peppers. Seasoning with garlic, chili and cumin overpowers the original Bolognese-taste and turns it into something closer to a chilli. Cook until thickened a bit. The sauce is enough to serve 3 people for 2 days.
We use that mix as a filling for wraps and serve it fresh with lettuce (to prevent sogginess), a blob of Creme Fraiche, grated cheese of choice, spring onions and cherry tomatoes.
It's also a great way to cut down on meat, as it makes 1 lbs of ground beef last for 3 days worth of meals, yet you still get plenty of protein and veggies.
Donkey boi 3 years ago
When I make Bolognese, I make enough for 8 people. My wife has a portion and I have 7 portions. I don't understand how there could ever be Bolognese left over?
Bunzilla 3 years ago
Depends on how big your pot is. We've got a 4-5 quart? pot, so we freeze all the leftover home-made sauce, and then we've got sauce for spaghetti dinners for months (not every day, obviously). We use one of those extra large cans of crushed tomatoes, for reference, the ones you can fit over your head.
Load More Replies...
Leslie Crittenden 3 years ago
Chili is awesome as a topping for baked potatoes, with some cheese and sour cream.
Anne Mitchell 3 years ago
This is a common "trick". I have done this for years and make many different meals from the original bolognaise sauce... nachos/tacos, cottage pie, stuffed onions, stuffed baked potatoes.
#26
Bits and bobs of cheese for quiche or fromage forte.
Hannah Edwards 3 years ago
I usually use leftover cheese for macaroni cheese, but fromage fort sounds good, I’m going to give it a go.
#27
Leftover bread to thicken soup & sauces.
Rose the Cook 3 years ago
A different take on old fashioned Bread Pudding. Spread slices with Nutella (or local equivalent), cut into quarters and pour over beaten egg and milk flavored with vanilla. Sprinkle generously with chopped walnuts and bake.
Lewis Fisher Wells 3 years ago
no no Nutella in bread and butter pudding you heathen
Load More Replies... #28
If you peel some shrimp, save the shells for seafood stock. Same goes for lobster, mussel, etc shells, fish bones/heads and stuff like that. Freeze it and mix it all together for great seafood stock.
Georgie 3 years ago
I still Wonder what garum used to taste but it seems to be a bit like oyster sauce, but i Guess you Can make a good version using seafood stock
Load More Replies...
#29
Italian fun fact: Arancini was leftover risotto and the ragu/bolognese or cheese on the inside was usually leftover as well. Those little cheesy rice balls were my life growing up!
#30
There is a spanish dish following this exact logic, it's called 'ropa vieja' (old clothes).
You make it with leftover cocido (chickpea stew, it is usually drained and eaten dry/semi dry, and the resulting broth used in soup later). Add some onion for extra flavour and cook it in a pan.
Wang Zhuang 3 years ago
But doesn't ropa vieja usually include shredded chicken or some other meat?
BasedWang 3 years ago (edited)
Yeah, I only know ropa vieja as barbacoa (or other shredded meat...Mostly pork or beef) on top of rice n beans and plantain .. At least this is the Cuban style
Load More Replies...
Happy Blue Panda 3 years ago
I think there is a Mexican version too. I remember my mom making one with sauteed onions, tomatoes, shredded beef, covered with eggs.
#31
Chilaquiles is best with old tortillas.
Basically a stir fry with corn tortillas and cheese. I also like to add onion, egg, and green chilis to all mine as well but additional ingredients are up to you.
karen snyder 3 years ago
I make my chilaquiles with leftover taqueria, "super" nachos and scrambled eggs. Fry up the
#32
If you have both old rice and yogurt, bake them together with a couple of eggs, a bit of oil and seasonings (I often use garlic powder, turmeric, pepper, salt, fresh dill, maybe minced onion) for a very loose interpretation of Persian tachin.
#33
Vegetable trimmings can be saved up (freezer) then eventually roasted and simmered to make vegetable stock.
Vera 3 years ago
The thing is, freezing, roasting and simmering all take a lot of energy (electricity/gas). Sometimes it's more efficient to compost those scraps to grow new veggies. The nutrients in the earth are not inexhaustible!
Catherine Binder 3 years ago
A lot, and I do mean a lot, of people don't have access to composting for a number of reasons, usually boiling down to not having enough money and an equal lack of infrastructure. But yes, that is a good option for those who have it.
Load More Replies...
#34
Primavera as the end of the week (or last meal before shopping) meal, can help you use up all your veggies.
Veronica Connelly 3 years ago
I grew up eating dinner off those very plates!!! Holy mackerel lol
#35
Left over mashed potatoes become hashbrowns the next day in my house. When I make fried rice I use not just the leftover rice but all left overs in my fridge. Ribs from the other day, deli meat that didn't go into sandwiches, egg whites I had separated out when baking etc Left over ham becomes corn chowder.
#36
Orange peels (or citrus peels in general) to make candy, tea, and extract.
#38
I save pasta water sometimes to reuse if I know I’ll be making a sauce that would benefit from the double starch. It also freezes easily if you don’t eat past three time a week like I do.
Vetus Vespertilio 3 years ago
I save water from boiling potatoes to use when I bake bread. It adds both flavour and moistness.
#39
What my mom used to call 'woodchuck stew' just all the veggies and meat that were about to turn, boiled aggressively in a pot with some stock and mire poix.
#40
Sourdough starter discard into bomb scallion pancakes.
Kevin Beard 3 years ago
I always pan fry mine and add everything bagel seasoning. Scallions sound like a bonus too.
#43
I make shakshuka out of so many different ingredients. Take any sauce, whatever greens you have in the fridge, and any additional leftovers (feta, chickpeas, sweet potato, avocado, etc.) and simmer them together in a skillet. Crack an egg on top, cover until the egg sets a bit, and dig in.
#44
Bread puddings, stuffing/dressing, stock... And almost any leftover meal can be cut up & wrapped in a spring roll wrapper for later quick lunches. Steak & loaded potato spring rolls...BBQ & cornbread spring rolls...chicken pot pie spring rolls...They're all yummy.
Heather Atwood 3 years ago
We tried this with Thanksgiving leftovers! We made them into "egg rolls" and fried them, then we dipped them in gravy or cranberries! Better than the actual turkey dinner.
Mer☕️🧭☕️ 3 years ago
Mix leftover stuffing/dressing with enough egg and turkey/giblet gravy (and diced leftover veggies if you want), add a bit of sage/marjoram/sweet summer savory, pepper (and other "Thanksgivingy herbs" to taste, to make a thick batter, pour it into buttered muffin tins, bake, enjoy with the leftover cranberry sauce.
#45
I make Tepache out of pineapple skins/cores. Pretty much just put it in a pitcher, add some brown sugar and a cinnamon stick or two, and then in a couple of days you have a super delicious 2-3% ABV pineapple wine. A couple days after that, you have pineapple vinegar! I end up composting the pineapple scraps after I strain them off, or sometimes I'll feed small amounts of it to my worms.
#46
When I have leftover fried rice from Chinese takeout, I use it to make stuffed peppers the next day!
Catherine Binder 3 years ago
Newbie cooking 101: add a tiny amount of water to old drying out rice. Microwave for a bit. Boom! Good as fresh.
#47
Leftover spaghetti can be unappetizing. But if you put it in a pan and fry it up, it gives it some nice flare and fried spaghetti is super good for lunch.
GirlFriday 3 years ago
I didn't know about fried spaghetti until I met my partner. He introduced me to it and it now our thing to make a lot of spaghetti so we can have plenty of leftovers for fried spaghetti
Jennifer Crompton 3 years ago (edited)
Since when is left over Spaghetti unappetizing?!? I actually think it tastes better reheated than it does freshly made
#48
Strawberries on their last leg can be cut up (remove moldy or gross bits), *macerated with sugar, and added to a sugar cookie dough for zombie strawberry bars. Wilted peppers can be cut up and used in fajitas or omelettes or casseroles/cornbread. Leftover Spaghetti can be doctored and baked to make spaghetti pie.
Deb Brzozowski 3 years ago
I make spaghetti pie with 2-3 eggs, parm, spices and tumeric all the time. fry in a pan with butter pats, flip halfway to cook through. thought it was just my family who did that. :)
#49
Oyster sauce - fish sauce - soy sauce - garlic is like the holy grail for any Thai style stir fry. Whatever leftover you have, protein and assorted vegetables, all taste good using those base ingredients.
#50
I freeze the fat trimmings off beef and use them to sauté stuff like it was butter.
#52
You can fry up day old sushi as little fish steaks.
#53
Animal bones, skins (chicken, etc), trimmed fat, fresh vegetable scraps, etc for broth.
#54
Turn leftover hamburgers and buns from a cookout into meat sauce and garlic bread and have a spaghetti dinner! It's not fancy, but it sure is tasty!
#55
I often make omelets with pretty much any leftover ingredients. I'll toss in bits and bobs of anything from tinned fish to kimchi.
#57
If you’re making ice cream, use the leftover whites to make cones! And you can freeze the whites you don’t use.
#58
This is pretty common for my community but baked whole beans are actually made into refried beans to extend the shelf life. So you make beans on the stove top and then re heat them until you really can’t and then you fry them an mash them.
Mer☕️🧭☕️ 3 years ago
Beans are a miracle food - make a HUGE pot of delicious whole beans - eat beans as a side dish on day 1...on day 2, reheat the beans but eat them with their liquid over corn bread - sooo good -, then on day 3, separate the beans and bring one part to a good boil "to keep them alive" then after they've cooled some, put them back in the fridge while making soup with the other part - toss your favorite veggies (leftover veggies have the most flavor) and whatever meat you want to use/have on hand, boil well, season well with herbs/whatever, eat (again with the corn bread if you have it!) and enjoy. Day 4, add seasonings then power-boil the beans until most of the liquid is gone, and make mashed-up "refried" beans for a fantastic dip (use a blender/processor if you have one).
#59
Not quite what you're looking for but composting / bokashi-ing kitchen scraps is a super addictive hobby and diverts tons of food from the landfill!
#60
Cilantro stems work just as well as the leaves. You can dice them super fine and put them in a vinaigrette.
#61
Well, what first comes to mind is oily bread-crumbs (from chef Cal Peternell, of Chez Panisse, in his cookbook Twelve Recipes): Made with stale bread that still has some give. Carve the crust off of a good rustic loaf with a serrated knife and tear into 1½-inch pieces. A one-pound loaf will yield approximately 4 cups of crumbs. Grind coarsely in a food processor or blender, and then toss in a bowl with plenty of olive oil and a sprinkle of salt. The crumbs should be tasty and pretty oily, though not totally soaked. Spread onto a baking sheet and bake at 350˚F for 7 minutes. Using a spatula, scoop the crumbs into a pile, stir them around a bit, and spread them back out. Back into the oven for 5 minutes (timer!) and repeat with the spatula. Keep baking and stirring, resetting the timer each time, until the crumbs are crisp and golden. Mainly for sprinkling over pasta, as you would cheese, oily crumbs can also be used to sprinkle on chickpeas or other beans (Chapter 3) . . . or vegetable gratin or shepherd’s pie . . . and will sprinkle the floor as you inevitably snack. Next thought: aromatic veg (onion, carrot, celery) looking a bit sad? Chop it up (removing any bad parts) and throw it in a bag in the freezer for making stock (also throw in leek greens you won't use, parsley looking a bit droopy, fresh herbs like thyme, rosemary, chives about to go from fresh to dry, scallions looking a bit droopy and about to go slimey). Also, learn how to prep veg from the store/csa/farmer's market so it lasts as long as possible (pretty specific to the vegetable -- google is your friend).
#62
I wrap all kinds of random leftovers like nuggets and vegetables in tortillas with cheese and grill them in a panini press or a pan. Not strictly speaking saving them from the trash but I love these a lot more than just dry reheated bits and pieces on a plate for sure.
#63
Broccoli slaw from stems, or just peel, slice and saute.
#64
I always make chili with left over pot roast.
Jo Johannsen 3 years ago
If you have patience or an old fashioned hand grinder, chop/grind the leftover roast, add your favorite BBQ sauce, toast some burger buns and have some upscale sloppy joes.
#65
Stale wine can become vinegar.
MarmotArchivist 3 years ago
I currently use some nice white wine vinegar that stems from an old forgotten bottle.
#68
Chapati/roti/tortillas can be broken up into small pieces and made into a fried rice-like dish. I don’t know how else to explain it in English, but it’s a common breakfast food in my home. We have chapatis every day, so we often have leftovers. You just tear them into small pieces. Then in a pan, add some oil, spices (we usually do cumin and/or mustard seeds, red chilli/paprika powder, turmeric, salt/even sugar if you like some sweetness) and chopped veggies (we do onion and green bell peppers, and rarely tomatoes, and tiny pieces of green chilli), sauté for a few minutes, add the torn up pieces of chapati, mix it all up, garnish with fresh lemon juice and coriander/cilantro, and serve. Some people like to cut up the chapati into equal pieces, but we just tear them haphazardly and end up with pieces of all sizes, which kind of works great because the smaller pieces get crunch and the bigger ones are chewy. Chapatis are whole wheat flat breads so they’re decidedly easier to tear and take up more flavour than tortillas made from refined flour (they tend to be more chewy), but I’m sure it won’t taste bad even if you use tortillas. It may not have the same texture, but it’ll still work.
Honu 3 years ago
I don't know how to explain it in English, but in Spanish, that's migas. I think a lot of English speakers here in the US would be familiar with it as it is not only popular in Spain and Portugal, but in Mexican and Tex-Mex cuisine as well. Not sure about English speakers in other countries, though.
#69
Extra mashed potatoes? Plan for potato pancakes, croquettes, or topping for shepherds/cottage pie. Apple going bad? Cut around it and make apple crisp for one or two, or make chicken, apple and walnut salad.
Rosesinmyhair 3 years ago
Pizza base with tomato/pizza sauce add end of week fresh vege/meats - grated or finely chopped.. add cheese or not and cook. Serve with dollops of sour cream. So Yummy!
#70
Fattoush for old bread
Vetus Vespertilio 3 years ago
We use stale pita for fattoush. Put it in a ziploc bag and throw it in the freezer long enough to freeze. Then snap it down on the counter and it will shatter into bits and pieces. Heat some olive oil on the stove, toss in the shattered pita, and let it cook until it reaches whatever crispy brown texture you prefer. Drain it on a paper towel, and either top the fattoush or put it in a bowl for people to add their own.
#71
I try to reuse as much as I can with everything. Save banana skins and dehydrate to make a fertilizer for plants.
#72
Used turned milk for pancakes.
What do you think ?
Biofish23 3 years ago (edited)
Fruit that is sad and squishy but not moldy can be turned into delicious crisp/cobbler pretty quickly. Cup into bit sized pieces, toss with sugar or brown sugar and a thicker like cornstarch or tapioca flour. Optionally add some spices like cinnamon or nutmeg. Then sprinkle with a quick crumb topping. I usually mix together oats, flour, sugar and butter, but you could even use up some stale cookie crumb. Bake in the oven until the topping is browned and the fruit is bubbly. You can mix multiple fruits together. Apples, pears, berries and stone fruits all work well.
DDmaybeandor 3 years ago
Poultry is my favorite. First meal, roast bird. Second meal, cut most meat from bones and make casserole or add to stir fry. Third meal, boil whole carcass with appropriate veggies to make most amazing soup stock.
Kat 3 years ago
We keep bread leftovers in the freezer until there is enough for bread pudding: soak in warm milk, add some eggs, cornstarch, bit of sugar, cinnamon pound it with a potato masher. Fold in some raisins, apple pieces, maybe even chocolate flakes... And then bake it in the oven like a cake
BasedWang 3 years ago
Do NOT throw away your collard green stems. If making Southern Collard Greens do your do, but with the stems... throw them buddies in a pan with some chicken or beef stock, or some of the likker from the ham hock water for the greens.... Some garlic, cumin, onion whether dehydrated or not and let them simmer a whiiiile.... cover up that pan and steam em until soft..... mmmmmmmmm
Jo Choto 3 years ago
Chief source of domestic food waste is impulse buying food without any plan for how you are going to use it. If you really care about food waste, make yourself a menu plan and only buy the food you know you will use.
Alicia GriffonLady 3 years ago
We give spoiling food to our spoiled chickens. No waste here.
Load More Replies...
Misty Mills 3 years ago
Quesadillas are magical. If you have cheese and two tortillas, you can take leftover meat, veggies (or fruits like tomatoes) you probably won’t eat, basically just anything you like and know you aren’t gonna eat. Put it in a quesadilla and eat it for lunch (or dinner). Of course, this doesn’t work with everything but if I have extra bell pepper slices, rice from a few nights ago, leftover meatballs… etc, I’ll usually make it into a quesadilla on a weekend. It’s pretty quick, too. And it’s something most people like, regardless of age
Larry Thompson 3 years ago
Most of this is foor that ends up being both bad and bad for you. Learn to portion eat non processed and stay away from s**t food.
Biofish23 3 years ago (edited)
Fruit that is sad and squishy but not moldy can be turned into delicious crisp/cobbler pretty quickly. Cup into bit sized pieces, toss with sugar or brown sugar and a thicker like cornstarch or tapioca flour. Optionally add some spices like cinnamon or nutmeg. Then sprinkle with a quick crumb topping. I usually mix together oats, flour, sugar and butter, but you could even use up some stale cookie crumb. Bake in the oven until the topping is browned and the fruit is bubbly. You can mix multiple fruits together. Apples, pears, berries and stone fruits all work well.
DDmaybeandor 3 years ago
Poultry is my favorite. First meal, roast bird. Second meal, cut most meat from bones and make casserole or add to stir fry. Third meal, boil whole carcass with appropriate veggies to make most amazing soup stock.
Kat 3 years ago
We keep bread leftovers in the freezer until there is enough for bread pudding: soak in warm milk, add some eggs, cornstarch, bit of sugar, cinnamon pound it with a potato masher. Fold in some raisins, apple pieces, maybe even chocolate flakes... And then bake it in the oven like a cake
BasedWang 3 years ago
Do NOT throw away your collard green stems. If making Southern Collard Greens do your do, but with the stems... throw them buddies in a pan with some chicken or beef stock, or some of the likker from the ham hock water for the greens.... Some garlic, cumin, onion whether dehydrated or not and let them simmer a whiiiile.... cover up that pan and steam em until soft..... mmmmmmmmm
Jo Choto 3 years ago
Chief source of domestic food waste is impulse buying food without any plan for how you are going to use it. If you really care about food waste, make yourself a menu plan and only buy the food you know you will use.
Alicia GriffonLady 3 years ago
We give spoiling food to our spoiled chickens. No waste here.
Load More Replies... Misty Mills 3 years ago
Quesadillas are magical. If you have cheese and two tortillas, you can take leftover meat, veggies (or fruits like tomatoes) you probably won’t eat, basically just anything you like and know you aren’t gonna eat. Put it in a quesadilla and eat it for lunch (or dinner). Of course, this doesn’t work with everything but if I have extra bell pepper slices, rice from a few nights ago, leftover meatballs… etc, I’ll usually make it into a quesadilla on a weekend. It’s pretty quick, too. And it’s something most people like, regardless of age
Larry Thompson 3 years ago
Most of this is foor that ends up being both bad and bad for you. Learn to portion eat non processed and stay away from s**t food.
You May Like 30 Food Hacks That People Discovered And Couldn’t Go Back After 46 Cooking Mistakes That Make Professional Chefs Cringe These Are The Things You Might Not Have Known About Washing Your Fruits And Veggies
Justinas Keturka
Gabija Palšytė
Ieva Pečiulytė
Related on Bored Panda
