cooking leftovers

One pot red lentil soup

I recently concocted a similar recipe using several source recipes online, and though I LOVE chopping veggies, I realized I could simplify this with pre-chopped ingredients and it would be super fast and easy (and DELICIOUS) to make. Red lentils are yummy, nutritious, and don’t need to be soaked beforehand because they’re so tiny!

Servings: About 5 depending on how hungry you are!


  • 1 cup red lentils
  • 3 cups chicken OR vegetable broth
  • Frozen diced veggies (I recommend anything with carrots, celery, and most definitely onions)
  • 1 can diced tomatoes
  • 1 tsp pre-chopped garlic
  • 1 tsp ginger (or to taste)
  • 1 tsp cumin (or to taste)
  • Small dash of paprika
  • Salt if needed (the broth will add salt so give it a taste test first)
  • OPTIONAL: Olive oil
  • OPTIONAL: 1 serrano pepper, halved and de-seeded (may want to use gloves for this as it can make your skin hot hot hot), this makes the soup just a bit spicy but it’s not necessary!


Add all ingredients to a large pot and bring to a boil. Cook on medium heat for ten minutes.


Sautee veggies and garlic in olive oil in a large pot for about five minutes. This will add a lot of flavor to the veg.

Add the rest of the ingredients, bring to a boil, and cook on medium heat for ten minutes.

Sweet Potato Pancakes

Yields 14 four-inch pancakes

The things you’ll need

  • 1 cup leftover sweet potato casserole
  • ½ cup Greek yogurt
  • ¾ cup milk
  • 2 eggs
  • 4 teaspoons honey
  • 4 tablespoons butter, melted
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric griddle
  • Metal spatula
  • ¼ cup measuring cup
  • Serving plate

Let’s get started!

  1. In a medium bowl, whisk together sweet potatoes, yogurt, milk, eggs, honey and melted butter until well combined.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. Combine wet and dry ingredients.
  3. Turn electric griddle to 300ºF and lightly oil the surface. Scoop ¼ cup of batter onto the griddle and smooth it out to a four-inch round. Cook until little bubbles start to form, about 1 ½ minutes.
  4. Carefully flip with a metal spatula and cook the other side until golden brown, another minute or so.

Food Journal Day 20! These colourful creations were:

Breakfast: Banana, apple, carrot and ginger and raisin porridge with toasted nuts (walnuts, cashews, brazil nuts & almonds) and chia seeds.

Lunch: Leftover spaghetti & meatballs, chicken & prawn laksa, lamb pilaf, fennel seed carrots, sliced cucumber and tomato, with fresh spinach.

Dinner: Sea bass with roast broccoli, leftover vegetable couscous and slices of lemon. (Bonus pan shot!)

Supper: Stewed fruit (rhubarb, apple, orange & plums) with clementine, sliced kiwi, yoghurt, toasted nuts (almonds & walnuts), and pistachios. Was going to make some more banana nice cream, but then our stick mixer went and died! RIP, old friend, you blitzed many a food. I did manage to dig out the smoothie maker though, so I’ve played around with that and done a version that I hope will be just as nice when I take it out of the freezer this evening. I’ll update you with the results tomorrow!

Vegan 2 ingredient breakfast cookie

Healthy, vegan cookies that you can make in the microwave. Amazing.

You will need:

- 1 banana. 

- 2 dl oats. 

Mix together, make them into cookie formations and pop them into the microwave for a minute. Then turn them over and add them for another minute. You might have to adjust the time a bit.

You can also add in raisins, dates, nuts, whatever you feel like. They stay fresh in the fridge for like 9/14 days, so you can make a big batch. 

Thanksgiving Turkey Cran Sandwich

Yield varies by preference

The things you’ll need

  • Leftover cranberry sauce, stuffing, & turkey
  • Provolone cheese
  • Sourdough bread
  • Electric griddle
  • Spatula
  • Knife
  1. Heat leftover turkey, cranberry sauce and stuffing.
  2. Turn the griddle up to 300ºF and then place a slice of bread on it.
  3. Lay a slice of cheese on the bread and then layer cranberry sauce, stuffing, and turkey on top of the cheese. Let it sit for 20 to 30 seconds.
  4. Flip the sandwich over and allow the other side to brown, about 30 to 45 seconds.

Food Journal Day 19! My meals consisted of:

Breakfast: Banana, apple, ginger, carrot and raisin porridge with toasted nuts (cashews, walnuts, brazil nuts & almonds) and chia seeds.

Lunch: Leftover flour tortilla filled with lamb pilaf, chicken & prawn laksa, spaghetti & meatballs, fennel seed carrots, roasted cauliflower, steamed green beans, sliced cucumber and fresh spinach.

Dinner: Vegetable couscous with spicy tomato sauce, poached egg, sliced tomatoes, black olives, fresh spinach and a slice of sourdough bread.

Supper: Plum and clementine fruit salad with banana & clementine nice cream, sliced kiwi, toasted almonds, walnut crumb and pistachios.

I added YET ANOTHER cookbook to my collection yesterday- it’s the follow-up to the first Jamie Oliver book I mentioned last week (Everyday Super Food), and this one’s called Super Food Family Classics, which is full of balanced, crowd-pleasing recipes that are delicious and good for you (ie my favourite). Going to dip into it today and see what I’m inspired to make for dinner!

Porn Popcorn or Re-born Popcorn

     Popcorn doesn’t have to be plain and boring anymore! This light, airy snack is a fantastic vessel for experimenting with flavors ranging from sweet to salty to spicy. It’s simple to prepare, and exciting to spice up—making it a quick and tasty option for any occasion.

     I like to coat mine with curry spices, Italian herbs, spicy powders, or sweet sugar for a different combination each time. One recipe that I’ve tried (and tried again) and wanted to share with you is Barbeque.

 Barbeque combines spicy, smoky, and sweet seasonings together to create a flavor that immediately draws you back for more. With one serving only 86 calories, this popcorn is all you need to fulfill those BBQ desires. Warning: This flavor combination may leave you wondering whether a piece of popcorn or BBQ potato chip was just eaten. There is only one way to find out—let’s make some gourmet popcorn.

Barbeque Popcorn


  • ½ cup popcorn kernels
  • 1/8 teaspoon plus ¼ cup canola oil
  • 1 Tablespoon brown sugar
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt


  1. Measure out ¼ cup kernels, and gently coat them in 1/8 teaspoon of canola oil in a small bowl.
  2. Place the coated popcorn kernels in a brown paper bag. Fold the top of the bag three times and seal tightly.
  3. Place the bag in the microwave for 1 minute 30 seconds. Remove bag, open top and shake well.   Seal bag again tightly and microwave and additional 1 minute 15 seconds. Repeat with the other ¼ cup of kernels.
  4. While the kernels are popping, in a large bowl mix together ¼ cup oil with the rest of the ingredients.
  5. Add the popcorn into the bowl, and toss well with the flavorings until fully coated.

Serves 10

Nutrition Information

Per 1 cup serving

Calories: 86

Total Fat: 6 g

     Saturated Fat: 0.5 g

Sodium: 117 mg

Total Carbohydrate: 7.5 g

     Dietary Fiber: 1 g

Protein: 1 g

Follow me on Instagram for more fun recipes! “Corn_onthebob”

Leftover Stuffing Muffins

Yields 1 dozen muffins

The things you’ll need

  • 3 cups leftover stuffing
  • 6 eggs
  • 2 tablespoons water
  • 6 tablespoons flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Muffin tin
  • Baking spray
  • Medium mixing bowl
  • Whisk
  • 4 cup measuring cup
  • Serving dish

Let’s get started!

  1. Preheat oven to 375ºF.
  2. Grease muffin tin with baking spray then loosely pack the stuffing evenly in the muffin cavities.
  3. In a medium bowl, whisk together eggs, water, flour, salt and pepper. Carefully divide eggs in the cavities, filling each about ¾ up. Do not overfill since the muffins will rise while baking.
  4. Bake for 20 to 25 minutes.

It’s a soup kitchen fit for kings and queens.

And that is exactly the way internationally famous chef Massimo Bottura wants it. The aim of this new venture, though, is different: It’s a gourmet soup kitchen that uses leftovers to feed the less fortunate.

When you walk into Bottura’s latest culinary temple, it would not be out of place in his home city of Modena, Italy, the location of his Michelin three-star restaurant Osteria Francescana.

“This is not a charity project, but a cultural one,” Bottura says. “It’s involving architects, artists, designer[s], to create a space full of beauty and culture.”

Master Chef Turns Leftovers Into Fine Dining For Brazil’s Hungry

Photos: Joao Velozo for NPR


Food Journal Day 18! I had:

Breakfast: Banana, carrot, ginger, apple and raisin porridge with toasted nut crumb (walnuts, cashews, almonds & brazil nuts), toasted cashews and chia seeds.

Lunch: Leftover chilli in flour tortilla, chicken & prawn laksa, lamb pilaf, sauteed broccoli, courgette ribbons, sliced cucumber, fresh spinach and black olives.

Dinner: Roast chicken with fennel seed carrots, roast cauliflower, roast potatoes, green beans and gravy.

Supper: Orange, plum and clementine fruit salad with banana & clementine nice cream, topped with crushed walnuts, slivered almonds and pistachios.

With the clocks now having gone foward, I’m really enjoying the extra bit of daylight in the evening- especially its effect on the dinner photos! (I also didn’t complain about getting to have breakfast an hour earlier. Food is a great motivator for dragging yourself out of bed- and I’ve definitely turned myself into a “morning person” because of it.)

Whole30 means you can eat anything you want for breakfast because, well, sometimes leftovers are amazing breakfast. Tomorrow’s breakfast is going to be leftover Tandoori pulled chicken, tomatoes, avocado, and some of the sweet potato hash from a previous recipe. Completely vegan/vegetarian without the chicken :) 

Easy, filling sandwich ideas

(I’m not sure whether I’ve sent this before, but there are just a ton of good ideas I’ve found lately…)

Basic nostalgic lunchbox sandwich:

- sliced bread

- butter

- sliced cheese

- sliced ham

Just butter the bread generously and add ham and cheese. This is the simplest recipe ever, but it hits all of my nostalgia buttons. Plus, you can make it a day in advance and it’ll still be just as tasty the next day, even if it stays out of the fridge.


Healthy and crunchy af (best consumed immediately):

- sliced bread

- cream cheese

- cucumber

- any seasonings you want

Toast the bread (and if you don’t have a toaster, a tray in the oven or a frying pan with no oil on the stove works just as well). Cut cucumber into slices. Add cream cheese to the bread, then cucumber, and season it to taste. Boom, done.


Crunchy, cheesy goodness:

- any kind of soft bread

- cream cheese (if you have access to requeijão, even better!)

- any roasted nuts/grains. My favorite is salty soybeans.

Add a generous layer of cream cheese to the bread. Sprinkle nuts. More cream cheese. Yum.


Italian fave (seriously, this is my favorite thing to eat, ever):

- bread with a crunchy crust (like a roll, or a baguette, or ciabatta, you get what I mean)

- tomato

- sliced or shredded cheese

- seasonings: olive oil, Worcestershire sauce, salt, oregano (obviously you can modify this)

Chop up the tomato on a plate and season it generously. Let it sit while you cut open the bread and add a TINY bit of olive oil. Add tomato bits to the bread, then cheese, then more tomato bits. All the seasoning that’s at the bottom of the plate, pour it onto the other side of the bread (the lonely side with nothing on it). Close it up and enjoy!


Angeal Hewley

Favorite hobby: Doting over dogs. 

The bigger the hassle, the cuter the dog.

Favorite read: “Famous Gardens Monthly”. 

A magazine on various flora, published by Shinra 

Most valued possession: His camera. 

A gift from his mother, he uses it to take shots of the scenery whenever he goes on a mission.

Most valued skill: Cooking with leftovers. 

Self-catering is essential in frugal living. Housewives in our readership should take note! 


I’ve been eagerly waiting for the Eggs until Dawn segment to be animated (and for the appearance of Alice), the black and white doesn’t do the food justice! And it doesn’t leave much for the imagination either. If you’re looking for recipes that will stay in permanent rotation, I daresay that this will be it. It passed my sister’s picky/unpicky tastes with the added bonus of being rather filling and delectably healthy. Furthermore, it s the perfect tool for adaptation and to salvage any vegetable that is just barely clinging onto life in your fridge and for dorm cooking as well (I presume). The richness of the frittata is offset perfectly by the balsamic vinaigrette and as if you need more convincing,  it’s delicious!

Takumi Aldini’s Insalata Frittata Recipe

Frittata: Bacon (or any protein really, chicken, sausage etc), 3 eggs (and a dash of milk), capsicum (anime used red), mushrooms, ½-1 cup cheese (no judgement), potato, onion, rosemary (leftover from the Pork Roast - Just Kidding! recipe, waste not, want not!)

Salad: Lettuce, cucumber, tomato (or cherry tomatoes), parmesan cheese

Vinaigrette: 2 tblsp balsamic vinegar, 3 tblsp olive oil, 1 tsp seeded mustard, 1 tblsp honey

Caramelise finely diced onion and bacon (or any meat), in a 18cm diameter pan or approximate.

Beat together eggs and cheese. Season. Add a splash of milk if it requires more volume.

Add mushrooms and rosemary, cook until browned.

Remove mixture, add more oil if necessary. Layer sliced potatoes.

Layer diced capsicum (uncooked to preserve its texture)

Layer the bacon, mushroom, onion and hastily added rosemary mixture. (Although in hindsight, mixing it with the capsicum would’ve resulted in a more aesthetically pleasing frittata)

Pour over the egg and cheese mixture, shake the pan to ensure even distribution, cover and cook for 15-20 minutes. If you have a cast iron skillet, you can bake it to yield a glorious golden crust. 

Whisk 2 tblsp balsamic vinegar,  3 tblsp olive oil, 1 tsp mustard seeds and 1 tblsp honey until well combined.

Allow frittata to cool before cutting into wedges to toss with salad.

Tear lettuce leaves, cut cucumber into slices, tomatoes into wedges, arrange.

Drizzle with balsamic vinaigrette, grate parmesan cheese over it and enjoy!  

Save Those Pickle Jars!

So if you’re like me, and you buy root-based vegetables a lot (radishes, turnips, carrots) because they are cheap and last forever, but often forget you even haven them. Have no fear I’m here to save you from wasting the poor things!

With good old picklin’! A lot of folks have their own pickling methods, and that’s great- because different methods yield you different flavors. I strongly encourage you to look at them.

For this tip, for the noive or those who have no time/energy- just save the pickle jars and pickle whatever you have that’s about to go bad. There is literally no limit to pickling.

Some pickling ideas to try:

  • Eggs
  • Carrots
  • Celery
  • Potatoes (dice ‘em up, top with mustard, green onions and your choice of 'mayo or veganise’ and you got an amazing potato salad)
  • Radishes
  • Turnips

Anything that is dense and doesn’t immediately fall part when in liquids are a good idea to pickle to be honest. My (non vegan) friends even pickle old sausages and hotdogs to keep them from going bad to elevate their flavors in things. 

You can eat them whole, put them in your salads and other meals, or even let them brime till kingdom come.

Your basic pickling is going to be:

  • 1 cup of vinegar (any but balsamic)
  • 1 cup of water
  • ½ cup of (white) sugar (or ½ cup of packed brown)
  • 1 tbs salt (kosher works best)
  • Add herbs, spices of your choice. Garlic powder is amazing as are crushed red peppers for those who like it spicy. 

Your pickle friends will need at least 24 hours before they get to the pickled point. 

Enjoy your food savings and flavors! 


Making sunshine peppers and rice 🌞🍚

Sauté thinly sliced red onion, yellow and orange bell peppers in olive oil with garlic, oregano and a little chilli. When the veggies are softened, throw in some leftover rice, a splash of soy sauce and a handful of frozen peas and sweetcorn, then stir it all together to heat the rice through thoroughly. Once all is piping hot and delicious, serve and enjoy!

Presto Pesto

Ok first things first everyone should have a food processor they make little ones for $25 dollars. Buy one.

Now this is a a throw it all on the good processor and tada.

Lots of Greens (spinach, basil, cilantro, parsley, arugula, mustard, radicchio etc.) or sun dried toms, or other dried fruit or veggie probably.

Oil of choice

Salt pepper

Cheese (recommended optional) (Parmesan is best)

Acid (citrus juice and/or zest, vinegar) (recommended optional)

Nuts (recommended optional)

Serve on pasta as a spead on a sandwich as a dip use to marinade meats or veggies in soups. As a sauce. Other ideas??

Good for about 10 days in the fridge or can be frozen.