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| Gingerbread made with leftover cooked ginger root, past-dated heavy cream, and"old"rye flour |
This last week has been one of using up leftovers. Some of these leftovers we ate, as is, and others we made-over into new foods and dishes. Not only does not wasting food save money on our grocery bill, but it also means that we aren't taking more of the world's food supply than we will use. Here's what I was able to "save" this past week:
- the ginger root that I used to make a syrup for homemade ginger ale -- I diced the cooked ginger root slices tiny and added to batter for a gingerbread cake. I also used rye flour that has been in my pantry for about 4-5 years.
- whipping cream several weeks past sell-by date with slightly soured smell and a bit gloppy -- used in the batter as part of the milk for husband's birthday cupcakes and batter for gingerbread
- leftover cream filling for my birthday copycat Hostess cupcakes -- added cocoa powder, vanilla extract, powdered sugar to make a creamy chocolate frosting for husband's birthday cupcakes
- 2 tablespoons pizza sauce from Friday's pizza dinner -- made a cup of Italian tomato soup for myself, adding chicken bouillon and water
- as mentioned earlier, cheese sauce (leftover from brunch), tomato slices (leftover from burger bbq), cooked bacon (leftover from brunch) -- put together with toast and made Welsh Rarebit
- leftover washed lettuce leaves from burger bbq fixings and leftover celery and carrot sticks from birthday bbq -- chopped the celery, carrot sticks, and lettuce to make a salad for dinner on last Sunday
What have been your "food saves" lately?
