Fixing the Fourth’s leftovers. July 5, 2014Posted by ourfriendben in homesteading, recipes.
Tags: Fourth of July, Fourth of July food, leftovers, repurposing Fourth of July food
Silence Dogood here. July Fourth’s eating extravaganzas may be over, but unless you planned perfectly or sent every last leftover home with friends and family, your refrigerator is probably groaning with the remains of yesterday’s feast. Assuming you took good care of your food, keeping stuff like deviled eggs and potato salad chilled on ice and out of the sun so they wouldn’t spoil and only bringing them out of the fridge at the last minute, I have some suggestions for transforming these dishes into new ones your family will love. And they’re all easy, because you’ve already done most of the work!
* Deviled eggs. Turn deviled eggs into easy egg salad by dumping them into a bowl and mashing them up with a fork until the whites and yolk mixture are blended. Voila! How easy is that? Now you have extra-yummy egg salad to spread on your morning toast, fill a sandwich of whole-grain bread with crunchy lettuce add tomato, or scoop up as a dip with celery, carrot strips or rounds (baby carrots are too slender and round for this), or broccoli florets.
* Potato salad. If your potato salad has a mayonnaise dressing (and you’re sure it’s been kept cold and covered), consider making a “composed” salad with layers of iceberg lettuce, potato salad, strips of red, yellow or orange bell peppers (curved ends removed), chopped scallions (green onions), arugula, sliced tomatoes, and sliced green olives. Make it in a circular ovenproof dish with straight sides or a glass brownie or lasagna pan (i.e., not in a bowl, or you won’t get even layers). Chill until serving time, then cut into individual servings, remove each serving with a spatula, and pass the salt, pepper and olive oil. If your potato salad has an oil-based dressing, on the other hand, you can heat it and serve as an extra-flavorful potato side dish. Yum!
* Pimiento cheese. Like egg salad, pimiento cheese is a great sandwich stuffer with lettuce and tomato. But don’t overlook its potential as a filler for omelettes and quesadillas, especially when coupled with crunchy red, orange or yellow diced bell peppers. It’s also a different and delicious topping for burgers and those leftover hotdogs. It’s a great dip for crudites, especially celery. And wait ’til you try pimiento mac’n’cheese!
* Grilled veggies. What, you have leftover veggies? Say it ain’t so! But if it happens that you do, it’s a real blessing in disguise. You have the perfect base for a great pasta dish! Just make your favorite pasta (spaghetti, fettucine, and penne all work well). Heat the veggies with a little extra-virgin olive oil and fresh basil or with storebought pesto. Mix them with the cooked pasta, top with shredded Parmesan, pass the salt, pepper, hot pepper flakes, and dried oregano, and enjoy! They’re also great reheated over rice, or used in a tomato-based spaghetti sauce, or added to an Alfredo sauce, or folded into quiche or an omelette or other egg dish, or reheated as the veggie portion of fajitas.
* Corn on the cob. This grilling favorite can be used in innumerable ways if there are leftover ears (again, gasp!). Stand each ear upright in a bowl (to keep the kernels from flying all over the place) or lay each ear on a cutting board and cut off the kernels. Add them to salads, burritos, or wraps. Mix them with canned black beans and heat for a yummy side dish, especially if mixed with diced tomato, jalapeno, bell pepper, and sweet or green onion just before serving. Saute them in a little butter as a side dish, with or without mushrooms and diced sweet onion. They’re great in quiche and corn pudding, and really enrich cornbread and corn muffins. Don’t forget corn pie and corn chowder!
* Coleslaw. What says summer like coleslaw? But what do you do if you have a big vat of it left after your Fourth of July guests depart? Well, here’s what I do: Use it as the ultimate flavorful topping on tossed salad. The combo of creamy slaw and crunchy salad is just about perfect. And if I’ve made one of my special slaws with tons of shredded red cabbage, carrots, diced sweet onion, cumin and cracked fennel seeds, oil and crumbled blue or Gorgonzola cheese, plus lots of fresh-cracked black pepper and salt (we like RealSalt), I’ll mix it into a mixed lettuce base and won’t need to do another thing to have the best, most flavorful, healthiest salad anyone could ask for. If your slaw is oil- rather than mayo-based, there’s no reason you couldn’t roll it up in phyllo or eggroll sheets for a luscious hot snack or use it as a hotdog topping. And if it is mayo-based, I’ve heard that a popular sandwich is made from rye bread, corned beef, and coleslaw. Go for it!
* Veggie burgers. Gee, your guests didn’t go for the grilled veggie burgers? Not to worry. You can crumble those grilled burgers and use them as a salad topping, pizza topping, in spaghetti sauce, in a casserole, chili, shepherd’s pie, sloppy Joes, or lasagna as a meat substitute, or coupled with cheese in an omelette. Veggie burgers have come a long way: Some are really delicious, and some taste startlingly like meat. If you got them to appease vegetarian or vegan guests, don’t toss the leftovers. You may be pleasantly surprised.
* Buns. The bread bought for occasions like July Fourth is often an afterthought, but it’s still food that could potentially be wasted or saved, depending on your approach. Buns can easily be turned into garlic bread by smearing the inside surfaces with butter and chopped fresh garlic or granulated garlic or with jarred minced garlic with its oil, then heated. They may not reach the level of fresh-made garlic knots, but they’ll satisfy garlic bread-lovers’ tastebuds just as much as storebought, and you won’t need to do anything besides split each bun in half. You can also turn the buns into homemade croutons by cubing them, tossing them in a bowl with olive oil and herbs like thyme, oregano, rosemary and basil, then baking them ’til crisp and golden. Think about brushing the cut surface of each bun with a little olive oil, then baking it ’til just hot and topping it with sloppy Joe spread or barbecue, potentially topped with coleslaw, or with egg salad or pimiento cheese spread.
* Melon. If nobody finished off the watermelons and cantaloupes you got, and you’re not prepared to eat all those leftover chunks with salt (as I do), try this: Make salad with Romaine, arugula, and frisee (watercress and baby spinach are also options). Add diced red (aka Spanish) onion, fresh mint, and melon cubes, along with crumbled feta cheese if desired. Top with splashes of extra-virgin olive oil and balsamic vinegar, and pass the salt and pepper. Or blend the melons into a chilled soup, with or without a plain yogurt base. Or add blueberries and strawberries (for cantaloupe) or blueberries and kiwi (for watermelon) for a refreshing fruit salad, with or without a topping of plain yogurt and pomegranate seeds.
Enjoy, and don’t waste all that good food!
‘Til next time,