Certainly, you can be a leftover superhero. Receive your cape with 5 easy means to reinvent past night’s meal into scrumptious new dishes

Page Ventresca

“I’ve constantly experienced a deep hatred of losing foodstuff,” states Christine Tizzard, the Brant, Ont.-based recipe developer, cookbook author and former host of CBC’s “Best Recipes Ever.” Although operating as a food stuff stylist, she turned determined to reuse scraps to develop mouth watering foods. Then came the decades of mastering eye-opening stats, like how the average Canadian wastes 79 kilograms of food at household on a yearly basis, in accordance to the United Nations Ecosystem Programme, or how worldwide food waste accounts for eight to 10 for each cent of whole greenhouse gas emissions induced by people.

Tizzard’s latest cookbook, “Prepare dinner Additional, Waste Less” (out on Sept. 7 and now available for preorder), is section of her own own mission to beat that wastefulness. In it, she shares recipes and ideas to deal with scraps and transform leftovers — turning working day-outdated pot roast into a savoury pie, for case in point, or creating flavourful fish cakes from already cooked salmon, cod or trout (or any white fish) and potatoes.

“Food is cherished, so I want to get the most out of it,” she says, introducing that she encourages absolutely everyone to embrace creativeness and experimentation as the vital. “If a little something does not work out, that is wonderful — just put some hot sauce on it.” Here, Tizzard shares some of her methods for elevating leftovers.

Make your new behavior effortless. A single of Tizzard’s favorite foods is repurposing leftover fish into tacos. It is straightforward sufficient that it won’t consider also significantly time to whip up, but interesting more than enough that you won’t come to feel like you are feeding on final night’s evening meal. Tizzard suggests approaching leftovers with this retain-it-simple mindset as normally as you can: It can be as easy as adding chicken to a bowl of greens or pasta, or employing day-old veggies in a stir-fry, and then incorporating clean substances and condiments for extra depth of flavour.

Make vessels. “You can in essence things something in a pepper,” Tizzard says. Which is what she does in her recipe for Packed Peppers (see sidebar), which can change a thing basic, like leftover beef and rooster she’s even produced jalapenos stuffed with a small stew or chili and grated cheese as a spicy appetizer for functions. But you don’t have to restrict by yourself to peppers, she says. Consider stuffing leftovers in zucchini, tomatoes or just about anything you can hollow out, seriously — or go the sweet route by packing leftover oats into an apple.

Freeze for afterwards. “If something’s been in the fridge for about two times and you haven’t eaten it, prospects are you’re not going to eat it,” claims Tizzard. If your fridge is now brimming with leftovers, check out freezing some rather — then you can pull it out when you are prepared to use it once more. Just try to remember that foods will reduce its dietary benefit the extended it is frozen. To avoid drying out cooked proteins, freeze them in some leftover gravy or hen inventory. “That dampness is heading to make a enormous big difference when you thaw it out,” she adds.

Arrive at for your blender. If you are freezing leftover veggies, know that they will drop most of their texture once defrosted. Tizzard suggests working with them in purées or soup — anything you’ll mix up fully so any mushiness will not subject in any case.

Cook dinner rapid. The challenge with leftovers is you’ve now cooked a food to perfection the moment. Reheating it threats ruining what you’ve presently attained, so retain cook dinner instances to a bare minimum. When doable, Tizzard likes to get a pan “super hot” just before tossing in, say, steamed environmentally friendly beans from last night time for a rapid char. “You can do this with virtually any vegetable or everything steamed or blanched,” she suggests. “It’s a fantastic way to provide out more flavour.”

Christine Tizzard, recipe developer, food stylist and former host of CBC's "Best Recipes Ever."

Christine Tizzard’s Packed Peppers

“Peppers make a lively lifeboat for your leftovers, and can completely transform final night’s stew, chili, roast rooster or pulled pork, as just a several examples, into a entire new taste knowledge. There are so a lot of varieties of fillings that operate very well with peppers, it is tough to settle on one model, so here I have furnished you with just one uncomplicated system to use for something you want to pack your pepper with. My personalized favourite is stuffing smoky spicy poblano peppers with leftover jambalaya.”

4 bell peppers (see substitutions)

1/2 lb (225 grams) cooked protein

1 cup (250 mL) cooked grains

1 to 2 cups (250 to 500 mL) sauce this sort of as a homemade tomato or cream

Salt and pepper

1/2 cup (125 mL) grated cheese or 2 tbsp (30 mL) of nutritional yeast (in addition additional to garnish), divided

Optional include-ins

2 to 3 environmentally friendly onions, chopped

Refreshing herbs, chopped, or 2 tsp (10 mL) dried herbs

Very hot sauce, to style


Can substitute bell peppers with industry or poblano peppers reduce in 50 percent lengthwise amount of filling may perhaps change depending on the sizing of the peppers.

Preheat oven to 375°F and grease a baking dish massive more than enough to keep the peppers with oil or butter. Slash the tops off the bell peppers, as you would a jack-o’-lantern. Discard seeds and membranes. Take away stems from the tops and discard, reserving the tops for the filling. Dice the tops.

Place the peppers, slash side up, in the organized dish. If the peppers will not stand up, you can slice some of their bottoms off to even them out. In a bowl, blend the protein, grain, sauce and any optional add-ins with the diced pepper tops and time to style with salt and pepper. Combine in cheese, reserving a minor to use as garnish. Spoon the stuffing into the peppers sprinkle cheese more than leading.

Pour just plenty of h2o in the baking dish to go over the base. Deal with the peppers loosely with compostable parchment, a silicone baking mat, or the best of a pot or pan.

Bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes to brown the tops. The filling ought to be heated by means of and the peppers softened. Serves 4.

Recipe excerpted from “Cook Far more, Waste A lot less,” by Christine Tizzard, reproduced by arrangement with Appetite by Random Household, a division of Penguin Random Property Canada. Copyright © 2021 Christine Tizzard. Pictures © Reena Newman. All rights reserved. When you make a acquire via the back links in this posting, we may perhaps earn a modest commission. Our journalism is unbiased and not influenced by promotion. Find out more

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