Today on Kelly and Company we talked about the post holiday aftermath left in our pantries and refrigerators. Dealing with the plethora of odds and ends of food occupying prime real estate in our refrigerators. Sharing with you a few ideas and recipes to hopefully clear it up with zero waste. I hate to throw out food which I'm sure many of you share the same sentiment so keep reading for some Post Holiday Pantry/Fridge Clean Out ideas.
I would start with a huge pot of soup that can be eaten as a meal or as a snack. If you're anything like me and have been indulging (inhaling) panettone or cookies, break that habit and swap them out with a bowl of this clean soup. Nothing says New Year like low carbs, sugar free, veggies and a hashtag #NewYearNewYou (insert annoyed emoji here). Please read that hashtag with a touch of sarcasm. It's a pet peeve of mine. What's wrong with the old you? NOTHING! That's right, absolutely NOTHING! We put too much pressure on ourselves in January with New Year Lists and "New You" bullet items in our notes. We forget that there is nothing wrong with us, maybe just a few tweaks to polish up an already perfect specimen. Anyway, I digress, back to the recipe ideas. Just remember, "YOU ARE PERFECT" xx'S
for the soup,
Heat a large pot over medium heat with olive oil, diced onion and garlic. Sauté until fragrant and translucent in colour. Add your chopped leafy green vegetable (kale, swiss chard, escarole), white kidney beans (I had leftover stewed beans that I added) drained and rinsed, chopped carrots, potato and top with several cups of vegetable or chicken stock. Bring to a boil, reduce heat and simmer until the potatoes are fork tender.
I can remember eating this dish as a little girl and have eaten it ever since. My dad would make this for dinner with a side of fresh crusty bread to sop up all the delicious tomato sauce. We didn't know it as shakshuka but we did enjoy every bite. After a lengthy investigation (a 1 minute google search) I discovered Shakshuka is a middle eastern dish, made on the stove top, often served for breakfast or dinner. This easy and versatile dish is a combination of poached eggs in a spiced tomato sauce with pepper, onion and garlic. Salt and pepper to taste.
Begin by heating a large sauté pan on medium heat and add 1 tablespoon of olive oil and 1/2 a diced onion. Sauté for a few minutes until onions are fragrant and translucent in colour. Add 1 clove garlic minced, and 1 bell pepper seeded and chopped into the sauté pan and cook for 5-7 minutes until soft. Add salt, pepper, chilli flakes and 4 cups fresh ripe diced tomatoes and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce to a thicker stew. Make a few small wells spaced out in the tomato mixture and crack 6 large eggs into each well, cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Check after 10 minutes to make sure it doesn't burn by looking for browned edges or use your sense of smell. You should notice a sweet tomato scent and listen for bubbling. It should be a slow rolling bubbling sound if it's more of a fry sound turn it off not to burn it.
bean salad for a quick lunch
Enjoy this salad throughout the week! In a large mixing bowl add 1 can of beans drained and rinsed. Chickpeas, black bean, kidney whatever you have in your pantry. Chop 1/2 a red onion, 1 bell pepper seeded and diced, 2 celery stalks chopped, 1 can tuna in water, drained. Give everything a good toss to combine.
for the dressing:
- ¼ cup white wine vinegar
- 2 Tbsp freshly squeezed lime juice (or lemon or clementine)
- ½ small red onion, finely diced
- 1 clove garlic, crushed
- ½ tsp dried oregano
- 1 tablespoon honey
- Salt and pepper to taste
what about snacks?
Cut up any leftover fruit and make a fruit salad. Create a to go container for a grab and go snack. Use any leftover charcuterie board items like crackers, a few cubes of cheese, grapes and add them to a Tupperware. Hard boil an egg, and add 10 raw almonds to the same container. Top with the lid and pack it into our bag.
using leftover eggnog to make Breakfast Scones…….
Cranberry Eggnog Scones
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
AUTHOR: Mary Mammoliti | Kitchen Confession
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into 1/4 inch cubes
- 1/2 cup dried cranberries
- 1 cup eggnog
- Preheat oven to 425ºF
- Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine.
- Using a fork work in butter until crumbly with a few slightly larger lumps. Stir in dried fruit and mix in.
- Pour in eggnog andstir until just mixed and dough begins to form about 5-10 seconds.
- Using a large spoon scoop out 8 equal portions onto a parchment lined or ungreased baking sheet.
- Bake 12-15 minutes till light brown. Cool on rack 10 minutes before serving.
NOTE: The scones can be wrapped and frozen to enjoy on a later date. To reheat remove from the plastic wrap and place in a preheated oven for 5 to 7 minutes for that freshly baked taste.