[...](when it comes to the 'leftovers' of cooking I save the leftover carrot tops, onion peel, mushroom skin etc. and keep it in a container in the freezer so I can use it to make stock at a later date).
Ooo, I never thought of saving mushroom bits too for stock- thanks for mentioning that, I will definitely start doing the same!
I'll add using leftover cabbage/veg and mashed potatoes for good old traditional bubble and squeak. Shape into little patties and stick in the frying pan with some fried onions. Delicious.
This is brilliant! I always end up making more colcannon than only myself and my partner can comfortably eat, so bubble and squeak sounds like the perfect way to utilize those leftovers- thanks for sharing!
Another thing I sometimes do, perhaps of interest to vegans:
When I soak and cook garbanzo beans [chickpeas] for hummus, sometimes I soak/cook more than I need for a hefty batch of hummus. The extras are absolutely delicious when tossed in a bit of oil, dusted with cumin/salt/pepper, and roasted until crunchy.
Oh, and if a bunch of leftover fresh parsley is starting to turn- but you don't have time to dry it- throw it in a blender/coffee grinder/food processor with some olive oil, fresh garlic, and touch of olive oil for some nut-free pesto. Absolutely delicious on pasta, crackers, certain veggies.
For you carnivores out there: one of the consistently cheapest cut of meats in my area are pork [shoulder] blade steaks. I cook them like beef roasts: seared, then very simply braised with some onion, water, and a couple of spices for 1.5-2 hours. The meat is delicious just-cooked (I serve it with mashed potatoes and corn, very American LOL), and the leftovers are fabulous: shred it and mix with barbeque sauce for pulled pork, shred and saute with Mexican spices for amazing carnitas tacos, or add to fried rice.
Edited by ArcticWitch, 12 May 2014 - 07:03 PM.