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!

Friday, November 28, 2008

Creamy Turkey Potato Soup

The traditional leftover turkey soup, with a couple of twists.



2 T butter
1 medium shallot, diced
1 medium carrot, sliced
1 stalk celery, chopped
1 C corn
4 C chicken broth
1 C chopped, cooked turkey
1 T fresh herbs, finely chopped (whatever herbs you have left from your turkey - I used sage, thyme, and parsley)
1 C mashed potatoes
2 T flour
1/2 C cream
salt and pepper to taste
leftover stuffing

Melt butter in a large pot and saute shallot, carrot, and celery until crisp-tender, about 5 minutes. Add corn and cover veggies with broth. Cover and simmer for another 5 minutes. Add potatoes, turkey, and herbs. Bring to a boil again and cover and simmer for another 5 minutes. Whisk flour and cream together and whisk into soup. Add salt and pepper to taste. Cook until thickened. Serve with a scoop of stuffing on top.
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