A journey of recycled goodness. Recipes to reinvent leftover food.

I have been thinking about this blog for some time now, but amidst the laughter (and tears) of two small children - we'll call them Little Miss and Monster, a husband - we'll call him Mo, and a dessert business - we'll call that Very Sweet, time is scarce, to say the least. But somehow on this rainy November day I have managed to slow down time - or at least not feel guilty about spending too much of it - to create this blog. I have been quite lucky as a mom. Little Miss and Monster will eat anything. Green beans, squash soup, roast beef, even tofu. Mo isn't picky either. In fact, I've even seen him order liver. But one thing that all of them refuse to eat? Leftovers. It doesn't matter how much they've enjoyed it, even praised it, the night before - they don't want to eat it again. Hence the birth of this blog concept. Not only, to get my family to eat leftovers, but also to help us all use just that much less. I know that my little family probably throws away enough food to feed another family of 4 every week. I hope this to be a place where we can all come together and share our recipes and advice to help recycle leftover food into something fabulous. If you would like to be a contributor to this blog, please leave a comment. Bon Appetit!

Wednesday, January 14, 2009

Ham & Potato Soup

I cooked a ham on Sunday and we had sandwiches for a few days, but there was still a TON left. So today I made some ham and potato soup for dinner. It was excellent...if I do say so myself. I found the recipe on Allrecipes.com

It was super easy and fast!

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

DIRECTIONS

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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