It’s not leftovers that are wasteful, but those who either don’t know what to do with them or can’t be bothered.
copyright 2014 Art of Living,PrimaMedia,Inc/Maria Liberati
Leftovers rule!! a few more days left in the leftovers recipe contest..we have extended the contest for 2 more days ,til December 12th..so hurrythere is so much food wasted in the US alone during the Holidays..since food is too precious a commodity to waste, hoping to encourage everyone to use that leftover food and repurpose it into another amazing dish. Winner of the contest gets a great big basket of Italian foods from Mariano’s foods..go here to get a 10% coupon off of their amazing gift baskets for the Holidays http://marianofoods.com/
Thanks A.Santo for this luscious leftover recipe
She creatively (bravo!!) took my panettone di Cioccolata recipe and used leftover bread instead of panettone and also added in leftover apples..yes apples that may be going brown can be used as long as you cut off all of the brown spots, peel them, take out seeds and core and you can avoid trashing those leftover apples that you may have to use quickly. You can also add in any other pieces of fruit that have to be used quickly like pears or cranberries, blueberries. If you want to use bananas, you should substitute bananas for apples here, and use the dried fruit, etc, but no other fresh fruit only. If you have leftover nuts-almonds, peanuts, hazelnuts,pecans-chop in a food processor or coffee grinder and add in to recipe
Leftover Fruit Pudding
(submitted by A.Santo)
- 1 day old baguette or at least 8-10 slices of day old sliced bread
- 4-6 apples (you can use apples that need to be used quickly by cutting off any brown spots)
- 4 chopped dried figs or dates (optional)
- ¼ cup raisins
- 2 eggs
- 2 cups milk
- ½ tsp pure vanilla extract
- ¼ cup sugar
- 1 fresh lemon rind, grated
- 1 teaspoon cinnamon
Preheat oven to 425 degrees. Break or pull apart bread into small cubes.
Place one layer of bread cubes in an 8 inch round or square glass or ceramic baking dish. Cover with chopped apple or fruit pieces, chopped fig pieces, date pieces, raisins and (optional) nuts. Cover this layer with remaining bread cubes.
In a separate bowl, whisk the eggs, milk, vanilla, sugar, cinnamon, and lemon rind together. Pour liquid over bread cubes. Gently push down on top to be sure liquid soaks into all layers. Let sit for 10 minutes, then bake in preheated oven for 40 minutes or until firm and golden on top. When cool, dust with powdered cocoa and serve.
Here is a great way to use up that leftover pasta submitted by Thomas Quinlan this is actually a popular street food in Naples where you can buy this from vendors on the street, so yummy!
Leftover Pasta Frittata
(Submitted by Thomas Quinlan)
*1/2 lb or so of leftover pasta coated with sauce
*2 medium eggs
*fresh parsley
*extra virgin olive oil
*pinch of salt
Break eggs open and place in one bowl, whisk with fork till foamy. Place 2 tblsps extra virgin olive oil in saute pan and heat. Place in leftover pasta, eggs, pinch of salt, chopped basil and cook till edges are firm. You can also do a final browning by placing in oven if you cook with an oven safe saute pan.
Remove from heat, cool, slice and eat or to take as a lunch to work or to a picnic,-wrap each slice in parchment or plastic wrap and take away.
How do you make use of leftovers, submit your recipe to be entered in a drawing for an Italian basket from Mariano’s foods http://marianofoods.com
For more recipes
get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition at:
www.marialiberati.com or from Amazon.com at http://amzn.to/13FHg82
*Upcoming events:
*Delaware Valley College, Doylestown, Pa, March 5th and Thursday March 12th from 6-9 PM. Registration required> Join us for an evening of culture and celebration of Leonardo DaVinci and Tuscany from my book The Basic Art of Italian Cooking: DaVinci Style
Go to this link to get more info and to register http://www.delval.edu/continuing-and-professional-studies/non-credit-certificates-and-courses/culinary-and-food