June 26, 2007

A Week Excising Lefotvers...

As we prepare for next week's summer get-away in Salt Lake City, I sigh every time I open the refrigerator. The abundance of summer fruits and vegetables. The cheese, eggs and other dairy products. As much as I'm looking forward to our week away, I don't want to come back to new pets growing in my refrigerator... How will we use everything up before we leave?

Leftovers, for breakfast, lunch and dinner. How appropriate that I'm hosting installment #6 of Leftover Tuesdays -- I've got plenty from which to choose my contribution. Banana-yogurt smoothies, french toast with cherry compote and sliced strawberries, curried chicken salad, roasted root vegetables, cream of broccoli soup, an Asian green bean salad, sausage sandwiches with leftover homemade mustard have all graced my menu over the last several days.

But for my contribution to Leftover Tuesdays #6, I turned to the humble potato for inspiration.

Taking inspiration from Sher at What Did you Eat, I adapted her Poblano-Stuffed Portobellos to use a baked potato left from Saturday's visit to Izzy's Steaks & Chops' new (and apparently still somewhat secret) San Ramon location. I looked at her ingredient list and compared it to the contents of my refrigerator.

Onion? Check.
Baby Spinach? Check.
Rice? Substitute baked potato guts.
Cheddar? Check.
Oh... and some mushrooms... And some roasted corn and zucchini...

So for a 79c additional investment in a poblano pepper, I have Tuesday night's dinner. In addition to the environmental and ethical benefits, this leftover thing is great for my personal economy.

Bottom line, how'd it turn out?

Eons better than that other 79c staple from my college days!

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Kristen said...

What a lovely and tasty looking way to use up your food.
When we left on vacation I had to take a whole bag full of food over to a neighbor. I wasn't nearly as resourceful as you are!

Cynthia said...

I enjoying see the dishes people make from their left overs and yours does not fail to impress.