Still stuck with some of last weekend’s veggies or fruit?

Let’s talk about those-because for safety sake, if you still have anything left from the grill other than the veggies (i.e. chicken, ribs, burgers and hot dogs) I sure do hope you‘re wise enough to cut your losses and have thrown them OUT!!

Safety first.  My rule on leftover proteins-3 days and they are “out of here“.  

Back to leftovers from your veggie trays and/or side dishes.

I know that it’s summer, but think soup.  Make a nice thick vegetable soup and add some diced meat to it for a hearty meal.  Or just keep it veggies and either serve it as a healthy lunch.  

Now I like to serve my soups/stews with some garlic toast, homemade muffins or (especially if you have leftover beer!) a nice beer bread.

Here’s my beer bread recipe:

3 C self-rising flour (# C flour, 1 tbsp powder, 3/4 tsp salt)

2 tbsp sugar

1 tsp-1tbsp minced garlic (to taste essentially)

12 oz bottle/can of beer (try a dark lager or ale)

1/2 C melted margarine or butter

Heat oven to 350 and prepare a large loaf pan or 3 6×3” small pans.

In a large bowl combine the flour, sugar and beer, just until mixed.  Pour into the pan(s) and pour melted margarine over the top.  Bake for 50 minutes or until nicely browned.

Cool about 10 minutes in pan-turn out.  Best eaten while warm.

Now I love to actually toast this and make open-faced sandwiches with it as well.  Very good with not only the already mentioned soups/stews, but with a entree-type salad as well.

Have too many carrots left-have no fear, use them in carrot cake or muffins, create candied carrots with them by simmering with a mixture of 1/2 C each sugar (white, light or dark brown-your choice) and water. Like honey instead or maple syrup?  cut back on the water by 1/4 C and use 1/3 C of either swweet liquid.  Let the mixture simmer until the syrup is reduced by about 1/3-so it becomes a glaze.

Have tons of broccoli?  Steam it and dress with some lemon/garlic/evoo and salt.  Or mix it with grapes, raisins, some chopped red onions and some non/low fat mayo.

Can’t get rid of those cherry tomatoes before they start showing signs of being past their prime?  Coat them in some minced garlic, chopped rosemary, evoo, salt and pepper and roast them.  Grill some Italian sausages, slice and mix them with the roasted tomatoes and serve over any pasta, polenta or even rice!

Next week I’d really like to talk about branching out of our culinary ruts and trying new foods, herbs, spices and grains.  It’s easy, it’s fun and we all need a nudge now and then!