We had leftover ingredients from a number of meals this past week: spinach from our roasted squash and black bean salad, one solitary English muffin from quinoa black bean burgers (we plan to post them next time we make them), and ricotta cheese and portobello mushrooms from the pizza we made on Saturday. We bought three big mushrooms, and it turned out we only needed one for the pizza.
This creative meal took about . . . → Read More: Waste Not Want Not: Open-faced Portobello Mushroom Burgers
Our food storage situation was getting out of control. Half a duck fell out of the freezer and landed on my shoe-less toes. Random bags of grains leftover from this fall made getting the breakfast granola a daily battle. And somehow we had a whole shopping bag full of mushrooms in the refrigerator. Time to take charge!!
We sautéed two chopped onions (Paffenroth Gardens) with some garlic (Keith’s Farm) in sunflower oil (Stolor Organics). . . . → Read More: Dark Days: Attacking Food Storage Clutter
Squash Stuffed with Mushrooms and Wild Rice, with Mushroom Gravy
Introduction / Methodology:
This recipe has five parts to it, plus an additional step to combine the parts. It would be easiest to explain by going through each part individually, but if you cooked it that way, it would take too long. So, I’ve rewritten the recipe to reflect the actual way that we cook it. This version jumps back and forth to achieve . . . → Read More: How to Make Stuffed Squash – Mushroom and Wild Rice Stuffing
We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for breakfast.
We tried two versions. We went savory with the first batch, to which we added salt, pepper, and smoked Spanish paprika. This really worked. The smoked paprika really came through. We ate it with poached eggs, fresh pepper, and a black finishing salt.
With the second batch we . . . → Read More: Using Up Leftover Polenta: Pan-Fried Polenta Cakes
Lindsay and I always make sure to have at least half-dozen eggs in the fridge. As an aside, we make sure to buy good eggs from healthy chickens, usually from Knoll Krest, Flying Pigs Farm, or Grazin’ Angus Acres. More about our eggs in a future post. The primary reason that we make sure to keep eggs on hand is that when we have leftover vegetables that are getting long in the tooth, we . . . → Read More: How to Make a Frittata – The Cook’s Leftover Disposal