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Leftover veggies
What do you do with them?


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#1 Jjbeanz

Posted 18 November 2012 - 03:41 PM

I am sick of chucking out veggies every couple of weeks because I forget to use them and they go off! I've decided that every Sunday I'll have a clean out of the fridge and use up the veggies I didn't use through the week. So my question is, what do you make with your leftover veggies and what are they usually ?
Thank you original.gif

#2 chicken_bits

Posted 18 November 2012 - 03:59 PM

SOup! I know it's coming in to warmer weather, but it's super easy for lunch and you use up all your leftover veg.

#3 knittingkitten

Posted 18 November 2012 - 04:09 PM

Steam them and add to frittatas..my fave frittata is broccoli and spinach.
Or bake au gratin.
Or grate and mix with an egg and some stock powder to make veggie balls to pan fry.
Or finely dice and cook with kidney beans, cumin, onion, paprika, tomatoes and you've got a bean filling for tacos.

My leftovers are normally broccoli, carrots, capsicums and pumpkin.

#4 Feral Grey Mare

Posted 18 November 2012 - 04:13 PM

Impossible Pie or quiche? As above (grated with egg etc) to make vegie burgers.

#5 HurryUpAlready

Posted 18 November 2012 - 04:15 PM

I steam, purée & freeze to add to whatever meal DD is having for lunch/dinner

OR

I slow roast and make a vege quiche (with goats cheese or fetta if they are on hand).  I always thought quiche was tricky, but with frozen short crust pastry it's easy as!

Either that, or I'm discovering that there a lot of meals that I can incorporate grated / finely diced veges into (meatloaf, meatballs, bolognaise, lasagne... off the top of my head).



#6 mumto3princesses

Posted 18 November 2012 - 05:06 PM

I haven't had many leftovers lately as I have tried to stick with a menu plan. If its something that I bought in a bulk pack then I try to include it in quite a few different meals during the week.

I do a stir fry once a week and throw anything in that. We also do either a baked dinner with baked veggies or a meal with baked veggies as a side dish once a week. Or if its like this week where it was better $ to get a big packet of carrots then we will have quite a few snacks of just carrots as well.

#7 missecho

Posted 19 November 2012 - 11:22 AM

Soup, risotto, stirfry, frittata

#8 CalEliKat

Posted 19 November 2012 - 11:29 AM

Grate, chop, dice, everything left over and chuck in a frypan and cook it down.  Leave to cool then mix with mince for sausage rolls or meatloaf.

Puree cooked veg and freeze to mix through sauces or rissoles or whatever you make at a later date.  

Today I have fried the mushrooms  - around 500g - that I had not used last week, I added an onion and garlic cloves and grated carrot - this mix will be pureed and added to beef and pork mince that will then be wrapped in filo pastry for a savoury strudel.

#9 Shiny Star

Posted 19 November 2012 - 11:29 AM

Fried rice or couscous ... I can put pretty much anything mine and the kids will still love it! Usually with with honey soy marinated chicken drumsticks.

#10 Jembo

Posted 19 November 2012 - 06:41 PM

Rice is our vegies going off meal, otherwise I make vegie fritters with it as well.

If I am organised I will blanche and freeze them or use them in something I can freeze for later when I have time to do it and think about it.

#11 Froger

Posted 19 November 2012 - 07:43 PM

Stir fry, stew, casserole or a curry. You can basically put in anything you want. You can also add meat or chicken, lentils or tofu depending on what you eat.

Last night I just chopped up all the vegies I had left over and made chicken and vegetable stir fry.

Or make a dhal and add the chopped vegetables to it.

#12 seepi

Posted 19 November 2012 - 08:25 PM

Spaghetti bolognaise with loads of small cubed vegies.

Or else dry vegie curry.

Or I just cube up the various vegies and cook with butter fora  side dish - eg mushrooms, zuchini and red capsicum; or pumpkin, sweet potato and corn.

#13 NotBitzerMaloney

Posted 19 November 2012 - 08:33 PM

My top 3:

Spat Bol which I have made with pretty much every vegetable except potato, pumpkin and sweet potato.

Curry - either veges on their own as an accompaniment to a piece of steak, chicken or fish or included with meat in a lamb curry, chicken curry, etc

Frittata

#14 Airene

Posted 20 November 2012 - 03:42 PM

What we usually do is to stir fry the veggies. The good thing about a stir fry is that you don't really need to follow a particular list of ingredients, just chuck in leftover veggies and then cook it with a good sauce.

You can also make soup! How to make soup from almost any vegetable.

If you're after a really easy way of cleaning up your stock, make tempura-fried vegetables. original.gif

#15 Vickery

Posted 20 November 2012 - 03:52 PM

Firstly, make sure you are storing them properly. I can easily get a couple of weeks plus out of veg by storing it in Tupperware.
I meal plan and only buy what we need, I even visualise how much will go on each plate when I'm shopping, and weigh things too.  If buying a pre-packed bag at Aldi of say broccoli well we just eat broccoli a couple of nights that week with our meat or fish.

#16 *LucyE*

Posted 22 November 2012 - 12:44 PM

If they are really limp and sad, I think they're only good for stocks.  

A few other non meal related suggestions (some were already mentioned above):
- menu plan and only buy necessary quantities
- get some chooks.  Feed them your scraps and collect eggs in return
- grow your own.  You don't have to grow everything, just the expensive to buy stuff that you only need a little bit of eg. herbs.
- store them correctly to prolong their life.

#17 (feral)epg

Posted 22 November 2012 - 12:52 PM

I make compost with them.   sad.gif

I don't normally find them before they're seriously mushy and threatening to walk out of the fridge on their own.

#18 josh2003

Posted 22 November 2012 - 01:03 PM

I slice them up (potatoes, pumpkin, peas, beans, carrots, broccolini, cabbage, ... anything really), steam them so that they're tender, and make a cheese sauce and put them all in a casserole dish, cover with cheese and bake for about half an hour. Then we use it as our veggie component for the next few dinners, or we have it on it's own.

#19 Al.Packer

Posted 22 November 2012 - 01:12 PM

Savoury mince (eg just stirfried chicken mince with vegies chopped up finely and whatever fresh herbs are hanging around). I like chilli sauce on mine, kids prefer soy.

Otherwise the usual fritattas, or grate up what I can to hide in whatever I'm cooking that coming week.

Something my kids love as well is mashed vegies with a poached egg on top, with a smily face drawn with tomato sauce and grated cheese as hair. Simple, quick and a winner for dinner.

#20 Wineandchocolate

Posted 23 November 2012 - 05:10 AM

I usually make a pasta sauce.  This week's leftover veggies were: carrots, celery, mushrooms, onion, broccolini, zucchini, fresh parsley.  I just boiled it all up with some stock until the veggies were soft, added a bottle of passata and then used the stick blender to smooth it.  Served on top of spaghetti.  Delicious, healthy and cheap!  (To amuse ourselves, DH and I worked out how much it cost per serve.  The veggies cost about $3, the bag of spaghetti from ALDI was about 80c., the passata about $1.20.  So $5 for a nourishing meal for 4 people.  Not bad!)

#21 MegzG

Posted 23 November 2012 - 05:37 AM

shopping day is usually saturday so friday night is stir-fry night with all the leftover veg and i grab some chicken breasts (or take frozen ones out)

#22 Jjbeanz

Posted 24 November 2012 - 05:22 PM

So many great ideas. Thanks original.gif

#23 Funnington

Posted 24 November 2012 - 08:28 PM

QUOTE
If they are really limp and sad, I think they're only good for stocks.


I agree with this ^  

I plan much better now and don't end up with too many leftovers.  It's also all about the way you store them.  You could use the Tupperware Fridge Mates or, what I do is remove the plastic bags and store them in the vegetable crisper section of the fridge.  I will go as far as unwrapping cucumbers that are sealed in plastic. Even beans can be store loosely in the crisper, I sit them on a plate or bowl in the crisper.  They seem to sweat and mould a lot quicker in their plastic bags.  

If they're not limp, they lend themselves very well to a minestrone soup.  There are no rules with what types of vegies - I will finely dice everything (even broccoli).  Add a tin of crushed tomatoes, tomato paste, chicken or vegies stock, finely chopped bacon and risoni or another type of small pasta.  Serve with a big handful of shaved Parmesan ... yum!  It freezes well too.

#24 MGB

Posted 24 November 2012 - 08:31 PM

Impossible pie or stir fry.




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