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Tip Store: Cooking: Leftovers
Cooking with Wine
Wine used in cooking can be frozen, recipes usually call for one cup of wine, so freeze in containers that hold one cup, defrost when required, NO more waste.
Contributed by Antoinette Nicastro
Contributed by Antoinette Nicastro
Reycled Roast
Instead of plating up extra servings from a roast, I cook all roasts at least 1 day before serving. If meat or chicken is on a good special I cook it as soon as I get home or when convenient. I find the meat sets perfectly and cuts neatly and MUCH more economically than when hot. I then wrap carved meat in foil in meal serves (e.g. for 4 people) and freeze it. When Sunday comes around I simply select which roast we will have and cook freshly roasted vegetables, then heat the meal (still wrapped in foil) for about 20 minutes in the oven with the veg, and make gravy. This stress free roast is great for dinner parties and family feasts, particularly Christmas, when you want to spend time with guests. I have catered for up to 100 people using this method of roast meat and you would think the roast was just cooked. Note with roast pork I cut the crackling off and heat it ON TOP of the foil so it remains crunchy.
Contributed by Claire Sierakowski, July 2019
Contributed by Claire Sierakowski, July 2019
Refried Chip Omelette
Chop the chips into cubes and re-fry (minus oil, they'll have enough). Scramble some eggs and serve sprinkled with refried chips - quick Sunday night meal
Contributed by Maudeen Craigie, 12th October 2017
Contributed by Maudeen Craigie, 12th October 2017
Freezing in Portions for Later
I freeze left over chips, put chips into a plastic ziplock bag, spread out and freeze. Reheat on a tray in the oven.
Contributed by Monika O'Leary, 12th October 2017
Contributed by Monika O'Leary, 12th October 2017
Reheating in Sandwich Press
Reheat the chips in a sandwich press that has the ability for the top to be held up a little. The chips end up crispy on the outside and soft in the middle.
It also reheats pizza beautifully, crisping the base and remelting the cheese on top.
Bacon can also be cooked in the sandwich press and wraps can be made far more tasty just by toasting them (we sometimes put leftovers in a wrap and toast it as an easy evening meal).
If you use baking paper in the sandwich press it can save a lot of cleaning.
Contributed by Justine L., 12th October 2017
It also reheats pizza beautifully, crisping the base and remelting the cheese on top.
Bacon can also be cooked in the sandwich press and wraps can be made far more tasty just by toasting them (we sometimes put leftovers in a wrap and toast it as an easy evening meal).
If you use baking paper in the sandwich press it can save a lot of cleaning.
Contributed by Justine L., 12th October 2017
Mash and Use on Pie
Give them a good mash (or even a whiz in a blender) and then use them on top of a Shepard's Pie with a bit of grated cheese. Yum!
Contributed by Anna Silvester, 12th October 2017
Contributed by Anna Silvester, 12th October 2017
Breadcrumb Substitute
My favourite way to use up leftover hot chips is as a replacer of breadcrumbs in meat loaf. Blend them up and add to the mixture. They add a yummy savoury note and cheap gluten free filler to stretch meat.
Contributed by Di Watson, 12th October 2017
Contributed by Di Watson, 12th October 2017
Toasting Potato Cakes
I don't know about chips but leftover potato cakes can be successfully reheated the next day in the toaster. Make sure you check the tray at the bottom when you finish, it may need a clean.
Contributed by Meryll Williams, 12th October 2017
Contributed by Meryll Williams, 12th October 2017
"Stuffed" Chips
Top them with crispy bacon, chives, cheese and anything else you have that would be yum, bake in the oven! Serve with sour cream, avo and sweet chilli sauce. You could even do Mexican flavours.
Contributed by Tia Nespeca
Contributed by Tia Nespeca
Add Leftover Chips to Savoury Slices
Cut them up and put into any savoury slice i.e. zucchini slice or use them as patties with other leftover veggies, make into patties with egg, flour, onion, herbs and then fry them. Use as a side dish or in a sandwich.
Contributed by Maureen Williams
Contributed by Maureen Williams
Potato Patties from Leftovers
I would mash them up, and make them into potato patties.
Contributed by Beth Derrick Hatchman
Contributed by Beth Derrick Hatchman
Save for Another Meal
Mother-in-law would put them in the freezer then heat them in the oven when she wanted them for another meal.
Contributed by Susan Walsh
Contributed by Susan Walsh
Leftover Chip and Fish Pie
My husband heats them up in a pot with milk and any leftover fish. It sounds gross but actually isn't too bad.
Contributed by Amie Tupene
Contributed by Amie Tupene
Re-fried Better than Fresh
Just dry fry them in a non-stick pan, better than fresh.
Contributed by Suzy Lincoln
Contributed by Suzy Lincoln
Leftover Chips for Shepherd's Pie
Maybe make a Shepherd's Pie and use the leftover chips instead of mashed potato.
Contributed by Jem Mills
Contributed by Jem Mills
Putin
There is a dish called Putin that Canadians go crazy over. Leftover chips go great in it. Spread your chips on a suitable tray, add some chopped shallots, grated cheese and bacon bits. Put it under the grill or in a moderate oven for 20 minutes. Delicious !!
Contributed by Heather Fenton
Contributed by Heather Fenton
Microwave then Finish Reheating in Oven
With KFC/Red Rooster hot chips we microwave them until they're steamy in the box, then spread them onto a tray and put it into a moderate oven for about 10 minutes.
Contributed by Sarah Jenner
Contributed by Sarah Jenner
Re-frying Leftover Chips
Re-fry them in deep fryer so they crisp back up and drain well before serving.
Contributed by Jade blee
Contributed by Jade blee
Press Leftover Chips
My son always reheats them in the sandwich toaster, in between baking paper, and they heat up really well. I don't like them reheated in the oven but they are so much nicer in the sandwich toaster. :)
Contributed by Beryl Carder answered
Contributed by Beryl Carder answered
Toasted Chippy Sandwich
Make them into toasted sandwiches. Layer of cheese, layer of chips, layer of tomato, layer of onion slices, layer of cheese. Toast in sandwich toaster....yummo....put as many layers as you can.
Contributed by Sherrie Christon
Contributed by Sherrie Christon
Revamped Butty
Reheat chips in oven put lettuce on roll with chips and fried egg with running yoke, yum.
Contributed by Karen Brotherton
Contributed by Karen Brotherton
Sauce Saver
To get the last bit of sauce from the bottle (and use a mug that you are sick of) tip the bottle upside down into the mug and leave it in the fridge (I keep mine in the fridge door) till you need it again. The mug holds the bottle upright so that it's always draining the last of the sauce to the top of the upturned bottle.
Contributed by Sani Marin, 12th August 2016
Contributed by Sani Marin, 12th August 2016
Using Leftovers to Save Money, Time and Energy
People waste hundreds of dollars each year by throwing out leftover food instead of re-purposing it. I have a bread machine, and if a loaf doesn't come out right or when it goes stale, it becomes bread pudding or bread crumbs. Leftover rice becomes rice pudding. Leftover vegetables, becomes vegetable quiche. If you have a leftover, simply Google recipes using that ingredient for ideas. Using your leftovers is not only a money saver, but it is environmentally conscious. I also cook in batches at times. When I, for instance, cook a large pot of homemade vegetable soup, I put some in the freezer for later and this not only cuts down cooking time and energy costs, but saves on waste (as you'd be burnt out on it before eating it all for leftovers).
- Contributed by Jeannie Tanner, 28th February 2013
- Contributed by Jeannie Tanner, 28th February 2013
Casserole Pies
Approximate $ Savings: $10+
When cooking a casserole I always seem to have leftovers. So instead of always freezing them I make little pastie/pie type dishes out of them. Simply take a sheet of puff pastry, cut in half, add mixture to one of the halves and fold over. Push down the edges with a fork, pierce the top, brush with egg mixture and there you have it. Serve with a salad and there you have another meal with the only cost being the pastry and the salad!
- Contributed by Rebecca Finlayson, 4th December 2011
When cooking a casserole I always seem to have leftovers. So instead of always freezing them I make little pastie/pie type dishes out of them. Simply take a sheet of puff pastry, cut in half, add mixture to one of the halves and fold over. Push down the edges with a fork, pierce the top, brush with egg mixture and there you have it. Serve with a salad and there you have another meal with the only cost being the pastry and the salad!
- Contributed by Rebecca Finlayson, 4th December 2011
The Best Tasting Stock Ever
Approximate $ Savings: $2-4 per meal
A friend who is a chef told me she never buys stock, and what she makes is more delicious than any bought one. Over the space of a week save up the bits you cut off your vegetables and leftovers. Best ingredients are onion skins, tops and bottoms off carrots, washed pumpkin peel and even potato skins, the tops and bottoms of celery, parsley and rosemary stalks and keep them in the fridge until you have enough. I even use the stalks from broccoli and cauliflowers. If you want chicken stock keep the bones from a bought cooked chicken or roast chicken. Put these all in a pot cover with water, bring to the boil, add salt to taste and simmer for an hour or two. Let it cool and strain through a sieve. This makes a very strong stock so you will need to water it down before use. I usually have enough for one pot of soup and freeze the rest in cup size portions for meals that require a cup of stock. Not only is it free, you will see that it tastes better than anything you can buy. You can also use beef bones or the bone out of the lamb roast. The only thing limiting you is your imagination.
- Contributed by Nicci Schumacher, 6th August 2010
A friend who is a chef told me she never buys stock, and what she makes is more delicious than any bought one. Over the space of a week save up the bits you cut off your vegetables and leftovers. Best ingredients are onion skins, tops and bottoms off carrots, washed pumpkin peel and even potato skins, the tops and bottoms of celery, parsley and rosemary stalks and keep them in the fridge until you have enough. I even use the stalks from broccoli and cauliflowers. If you want chicken stock keep the bones from a bought cooked chicken or roast chicken. Put these all in a pot cover with water, bring to the boil, add salt to taste and simmer for an hour or two. Let it cool and strain through a sieve. This makes a very strong stock so you will need to water it down before use. I usually have enough for one pot of soup and freeze the rest in cup size portions for meals that require a cup of stock. Not only is it free, you will see that it tastes better than anything you can buy. You can also use beef bones or the bone out of the lamb roast. The only thing limiting you is your imagination.
- Contributed by Nicci Schumacher, 6th August 2010
Dish Up an Extra Serve
Approximate $ Savings: $25 a week
Each night when I am serving dinner I put an extra serve into a lunch box. It can stay in the freezer or be taken to work the next day. It saves about $5 a day on buying lunches.
-Contributed by Debbie, Wagga Wagga, 12th June 2009
Each night when I am serving dinner I put an extra serve into a lunch box. It can stay in the freezer or be taken to work the next day. It saves about $5 a day on buying lunches.
-Contributed by Debbie, Wagga Wagga, 12th June 2009
Let Leftover Pastry Save You Time and Trouble
Whenever you make pastry and have a bit leftover that seems too small to do anything with, roll it out and cut as many small tart shells from it as you can. Press them into a muffin tray and put the tray in the freezer. When the shells are frozen, remove them from the tray, put them in a covered container and store them in the freezer. You might only get 1, 2 or 3 shells each time, but after awhile, you'll have a dozen of them, and you can make a batch of tarts without having to make any pastry.
- Contributed by Linda, Nairne, 7th August 2009
- Contributed by Linda, Nairne, 7th August 2009
Sweeter, Juicier Jelly
When draining tinned fruit for a recipe save the juice and use it to make up a jelly mix.
- Contributed by Rosalind, Wagin, 12th March 2010
- Contributed by Rosalind, Wagin, 12th March 2010
Leftovers? No, Gourmet Pies
Approximate $ Savings: $5 per person
Got leftovers from Christmas dinner? Well dice up all your vegies and meat, add a can of condensed soup, line a large muffin tin with premade puff pastry, add leftover mix, top with pasty lid, and you get gourmet pies for future meals and lunches. These can even be frozen and taste delish! I do this after every dinner party, and you'd be surprised how delicious some pies are. I even made taco pies once, and they were so more-ish!
- Contributed by Lee, Altona North, 28th December 2009
Got leftovers from Christmas dinner? Well dice up all your vegies and meat, add a can of condensed soup, line a large muffin tin with premade puff pastry, add leftover mix, top with pasty lid, and you get gourmet pies for future meals and lunches. These can even be frozen and taste delish! I do this after every dinner party, and you'd be surprised how delicious some pies are. I even made taco pies once, and they were so more-ish!
- Contributed by Lee, Altona North, 28th December 2009
Delicious Dinner from Leftovers
Being Asian we love rice, and what is good for the following day is the left over rice from the fridge made into a special fried rice with eggs, left over chicken and topped with spring onions.
- Contributed by Gilda, Brisbane, 31st August 2009
- Contributed by Gilda, Brisbane, 31st August 2009
Left Over Roast Pork
To jazz up left over roast pork, put in the slow cooker with half a cup of BBQ sauce (Aldi worked fine) and half a cup of water. Cook on high for 4 hours. The meat will become tender and juicy and taste like the BBQ pork you get at Yum Cha Chinese. Shred and serve on bread rolls for a tasty lunch. The amounts were for about 8 slices of roast pork.
Contributed by Yvonne, Berwick, 21st September 2009
Contributed by Yvonne, Berwick, 21st September 2009
Use Up All the Apples
Approximate $ Savings: $1-2 per jelly
When boiling apples for my baby's lunches, I had the sudden thought to keep the strained water and add a little gelatine. I put it in the fridge, and it became home made apple jelly. I did this with his pears too. This made 4 more baby meals of jelly, or jelly for the grown up desserts (my husband loved it too). Worked out great, and cost very little - 1-2 tsp of gelatine powder. Baking the apple peelings for snacks means not one little bit of the apples were wasted. This doesn't have to be for new mothers only, people baking fruit pies can also enjoy this simple dish. (P.S. - its also completely natural with no sugar!).
- Contributed by Rebecca, Woodside, 19th July 2009
When boiling apples for my baby's lunches, I had the sudden thought to keep the strained water and add a little gelatine. I put it in the fridge, and it became home made apple jelly. I did this with his pears too. This made 4 more baby meals of jelly, or jelly for the grown up desserts (my husband loved it too). Worked out great, and cost very little - 1-2 tsp of gelatine powder. Baking the apple peelings for snacks means not one little bit of the apples were wasted. This doesn't have to be for new mothers only, people baking fruit pies can also enjoy this simple dish. (P.S. - its also completely natural with no sugar!).
- Contributed by Rebecca, Woodside, 19th July 2009
Use It Up Hors D'ouvres
My husband's 40th is coming up and I learnt about this tip to use your leftovers for party nibbles. Always have puff pastry at hand. When you have leftovers for pasta sauce, curry, risotto etc simply create little pastry pockets. Bake until lightly golden, cool then freeze. Label container. Then when you have a big party or a few unexpected guest arrive, whip them out and bake in oven for about 20min.
- Contributed by Rhyl, 30th July 2009
- Contributed by Rhyl, 30th July 2009
Eat it Again Pizza
For a cheaper pizza, we use mountain bread, cover with tomato past, cheese, any cold meat you have (or mince also works), then any other left over things you have hanging about in the fridge that would normally get tossed out at the end of the week. We have this quite often, and can be served with a salad if you wish.
-Contributed by Colleen, Rochedale South, 30th July 2009
-Contributed by Colleen, Rochedale South, 30th July 2009
Save on Extra Meals
I never throw away left over food. Left over meat and vegetables make great pie fillings with some added instant gravy and ready made puff pastry. Left overs are also great for frittatas/vegetable slices. Just add some eggs, parmesan and your favourite herbs and spices and voila a cheap, quick, easy dinner! A great way to reduce waste, save money and get the kids to eat their vegetables!!
- Contributed by Christina, Brunswick, 19th June 2009
- Contributed by Christina, Brunswick, 19th June 2009
Virtually Free Flavoured Oil
Approximate $ Savings: $10 week
A very simple savings tip: don't throw out the olive oil in your sundried tomatoes/chargrilled capsicum jars. The oil can be reused in cooking and is delicious! It can be added to your fry pan to flavour meats, plain pasta or even (if it's really good) added to warm salads. Since I began doing this, I haven't had the need to purchase any olive oil!
- Contributed by Allison, Thora, 26th November 2008
A very simple savings tip: don't throw out the olive oil in your sundried tomatoes/chargrilled capsicum jars. The oil can be reused in cooking and is delicious! It can be added to your fry pan to flavour meats, plain pasta or even (if it's really good) added to warm salads. Since I began doing this, I haven't had the need to purchase any olive oil!
- Contributed by Allison, Thora, 26th November 2008
Souper Tasty Pasta Dish
Approximate $ Savings: $2 a week
I've just come up with a great use of loads of leftovers. We had a sad looking quarter cabbage that had to be used quickly. I made cabbage soup with that, and that covered one meal for four, with a bit leftover. Scanning the fridge last night, feeling a bit Mother Hubbard, I decided to use the leftover soup in place of the milk and water in one of those pasta side dish packets. I cooked up some extra pasta, stirred through a can of tomatoes, and ended up with a lovely, healthier rich dish that the kids just loved!
- Contributed by Kath, Highgate Hill, 28th July 2008
I've just come up with a great use of loads of leftovers. We had a sad looking quarter cabbage that had to be used quickly. I made cabbage soup with that, and that covered one meal for four, with a bit leftover. Scanning the fridge last night, feeling a bit Mother Hubbard, I decided to use the leftover soup in place of the milk and water in one of those pasta side dish packets. I cooked up some extra pasta, stirred through a can of tomatoes, and ended up with a lovely, healthier rich dish that the kids just loved!
- Contributed by Kath, Highgate Hill, 28th July 2008
Leftover Pie
If younger children don't finish their meals freeze the un-touched meat/chicken and vegetables in a container you can add to. Once the amount builds to a reasonable size use it to make a home-made pie. It prevents wasting food, saves a great deal of money and shows kids that resourcefulness can be part of everyday living.
- Contributed by Fran, Buderim, 10th August 2008
- Contributed by Fran, Buderim, 10th August 2008
A Free Meal
Just reading the last news letter, save money with using left overs as hamburgers. With the cold weather started, make interesting soup from all the weeks leftovers. Just chop up what you have for an easy Sunday night meal add some stock powder, spaghetti or noodles. Children love it and depending on the left overs, you can add a curry paste to spice it up or soy sauce, the possibilities are endless.
-Contributed by Anne, Lake Wendouree, 29th April 2008
-Contributed by Anne, Lake Wendouree, 29th April 2008
Love Food, Hate Waste!
If like me you had wasting food and use all if not most leftovers, I have a useful site that has recipes using all those leftovers. ENJOY! www.lovefoodhatewaste.com/recipes - Contributed by Emma, Guyra, 12th April 2008
Tried and True Basic Sauce
This is a tried and true recipe for a sauce that can be used for a lot of recipes, and the best thing is that it gets children and adults to eat all veggies and they don't know it. This can be varied to suit what you have in the fridge ( left overs etc.). Basic recipe: To approximnately 200g mince add onions, tomatoes and every vegetable that you want to use or that may be looking a little tired. Brown in pan. Add a pinch herbs, garlic, salt and pepper to taste. You can add chilli at this stage if you like it OR add to a separate bowl of sauce later. Cook until the sauce is the desired thickness and then blend. Pour into containers and freeze. When you need sauce for spaghetti, lasagne, chicken parmiagana, salsa etc you have it on hand. The uses are endless. I also use it in soups. This sauce is proof that a little can go a long way and it is a great way to use up veggies and leftovers at the end of the week before you buy fresh. Best of all there is no waste, you use everything.
- Contributed by Cara, Busselton, 1st December 2008
- Contributed by Cara, Busselton, 1st December 2008
Right to the Last Crumb
Approximate $ Savings : $40.00
I have just started making my own bread but unfortunately sometimes we don't eat it all before it goes stale so instead of throwing it out I had a 'light bulb' moment and thought I should be processing this to use as bread crumbs! So now I process all of my stale bread and freeze it so that I have a supply of fresh breadcrumbs on hand whenever I need it! It not only saves on my food bills but on petrol also because I don't need to make extra trips to the shops or to the neighbours to borrow some!
- Contributed by Kim, Metford, 4th November 2007
I have just started making my own bread but unfortunately sometimes we don't eat it all before it goes stale so instead of throwing it out I had a 'light bulb' moment and thought I should be processing this to use as bread crumbs! So now I process all of my stale bread and freeze it so that I have a supply of fresh breadcrumbs on hand whenever I need it! It not only saves on my food bills but on petrol also because I don't need to make extra trips to the shops or to the neighbours to borrow some!
- Contributed by Kim, Metford, 4th November 2007
True Blue Pie
Use left over meat from a BBQ! Firstly, de-bone all the meat (you can use lamb, pork, steaks, sausages). Add any leftover onions and potatoes. Mix together in a small bowl your favourite sauce and a little olive oil. Try bbq sauce, tomato, Worcestershire, soy, relishes, etc. Now is the time to add your herbs and spices. Place meat in a food processor and add sauce, process until well minced together. Use puff pastry as a base and top for your very own, true blue Aussie meat pie!
- Contributed by Cathie, 16th November 2007
- Contributed by Cathie, 16th November 2007
Chocolate Hazelnut Spread
I found this great recipe in Super Food Ideas February 2005. It is fabulous and yummy and cheaper to make if you can find a place that will sell Hazelmeal in a large quantity. I managed to buy a few kilos (and almond meal too) for $9 kilo when a bulk grocery shop had a sale and I have been storing them in the freezer. This shop has since closed so I'll have to find another supply as I bake a lot with these ingredients. I make a double batch of this at a time and it will store once it has cooled in the fridge for up to 30 days (if it lasts that long). Low Fat Chocolate Hazelnut Spread Makes 1 1/4 cups 1/3 cup ground hazel meal 1/2 cup skim milk powder 1/3 cup brown sugar 1/4 cup cocoa powder 1 tablespoon cornflour 3/4 cup reduced fat milk 1 tablespoon extra light olive oil 1. Combine hazelmeal, milk powder, sugar, cocoa and cornflour in a small non stick saucepan. 2. Combine milk and oil in a jug. Pour into dry ingredients. Cook, stirring constantly,over medium heat for 5 minutes or until thickened (the mixture will form lumps, but keep stirring and it will come together and form a thick spread). Remove from the heat. Transfer to a heatproof airtight container. Set aside, uncovered, to cool to room temperature.
- Contributed by Beth, Allawah, May 2nd 2005
- Contributed by Beth, Allawah, May 2nd 2005
Keeping Track of Leftovers
Use the inside door of the cupboard closest to your refrigerator to make a chalkboard to keep track of the leftovers in your refrigerator. Just paint it with chalkboard paint. If you know what leftovers are in your refrigerator, you will remember to eat them and waste less energy looking around the refrigerator with the door open.
Leftovers
It doesn't do you any good to buy your food on sale if you end up not eating all of it. This is where you need knowledge and skill in the creative use of leftovers. You need to plan for them. It is hard to make the exact amount of food your family is going to eat. Either you will have too much, or they will leave the table hungry! No one likes to eat the same meal twice in a row. Try and plan your week to use your leftovers in other meals. If the dinner is different, your family won't groan. For instance, if you serve chicken with potatoes one night, plan on either slicing or dicing the leftover chicken for other meals. Diced chicken can be added to soups, pasta and egg dishes without adding a prominent flavour. If you use the chicken to make sandwiches, add sliced cheese or lettuce and mayo for a new taste.
Soup from Leftovers
Whenever you have left over veggies from dinner put them into a freezer container and stick it in the freezer. It doesn't matter what kind, just add it! When the container is full of "left over" veggies it's time to make a pot of soup! They are also an excellent thickener if you thaw them then put it through a food processor.