From Waste to Taste (don’t feed the bin!)

Care for some tips on how to put your tainted vegetables and fruits, as well as leftover cooked items into good use? From waste to taste, with love from the Hello Chef kitchen!

Throw it in a casserole

Casserole is a miracle worker. You can basically throw everything into it: vegetables, potatoes, sweet potatoes, cooked rice or pasta, meat, fresh or smoked fish, canned tuna, sausage, cheese, eggs…

Do, for example, like this: collect all your vegetables and root vegetables together. Cut them to cubes, and coat lightly with olive oil. Roast in 225C oven for about 25 minutes until slightly browned.

Meanwhile, in boiling water, cook some cubed potatoes or sweet potatoes (until tender), or pasta (until semi-cooked). Combine your roasted veggies and the boiled items in a casserole. Add whatever leftover protein you have on hand: meat, chicken, turkey, fish, tofu, halloumi, feta… Mix in some grated leftover cheese or processed cheese or cream cheese with a splash of milk, plant milk, or cream. Cook in 200C oven for about 20 minutes.

Break a few eggs on top of the dish, and continue baking for 7-10 minutes, until the whites are set, but the yolks are still soft in the middle. Dig in!

Put it in pizza or quiche

Pizza was invented for this purpose. And (although the French would never admit it) quiches were, too! Add your (pre-roasted) vegetables, last pieces of gourmet cheeses, olives, canned tuna, sardines, frozen shrimps, cold cuts etc. on pizza dough or pie crust. Let the oven work it’s magic once again.

Hide it in omelette

As in the first tip about casseroles, eggs usually save the day. Easy to stock up, eggs we seem to always have accompanying the fridge light. So, when life hands you eggs, make omelette! And throw in whatever adventurous ingredients you may get your hands on (spinach, kale, tomato, zucchini, roasted vegetables, sautéed mushrooms, cheese, turkey, chilli…) Check out the cupboard, too, for any convenient canned items (mushrooms, beans, tuna, sardines…) to add to your omelette!

Stuff it

Got any leftover pasta sauce, bolognese or such? Pre-roast some halved bell peppers, eggplants, potatoes or sweet potatoes, or whole large portobello mushrooms in oven. Or use large tomatoes or zucchinis: they don’t need to be pre-roasted. Stuff with sauce and top with grated cheese. To oven – dinner done!

Soup it

Peel and cube your tainted vegetables, and stew with lentils and vegetable / chicken stock cube in a pot. Add a splash of coconut milk or cream, and puree with a mixer or in a blender. Season to taste. Healthy soup, all yours to devour!

Chop it

Make a chopped salad: cut all your carrots, lettuce, zucchinis, kale, cabbage etc. to thinnest little sticks. (You’ll gain valuable knife skills, too!) Top your chopped salad with whatever protein you might have. Whip up a dressing using either yogurt or olive oil as a base. Season with mustard, lemon juice, vinegar, hot sauce, honey, herbs… Make it a kitchen adventure!

Wok it

As in the previous tip, but quickly stir-fried to perfection! Use some Asian condiments in your cupboard and anything that goes with them (sesame oil, soy sauce, rice vinegar, fish sauce, oyster sauce, honey, lime juice, chilli flakes) to create a stir-fry dressing. Add sesame seeds, chopped fresh coriander and/or spring onions, if you have. Healthy side or light meal in a jiffy!

Juice it

If you tend to buy overloads of veggies and fruits, getting a good quality juicer might be a good idea. When all the healthy stuff is nearing it’s due date, just throw it in the juicer, grab a glass and drink your greens!