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Thanksgiving Tip: Save Takeout Containers For Leftovers

YumSugar — Thu, 12 Nov 2009 05:50:45 -0800

Since the vast majority of you love turkey day leftovers as much as the meal itself, I thought I'd share my favorite post-supper pointer for those who are hosting this year.

Any time you order takeout, delivery, or take home a doggy bag between now and Thanksgiving, be sure to hand wash and reserve some of the plastic takeout containers that you get from restaurants. That way, on Thanksgiving day, you can send your guests home happy with leftovers of their choice - and you won't be short any servingware.

Got any tips for Thanksgiving leftovers? Share them below!

Simple Tip: Heat Leftover Pasta Over the Stove

partysugar — Mon, 26 Oct 2009 15:00:28 -0700

For the majority of my life, I heated up leftover pasta in the microwave. The result is hot, slightly crusty, not-as-good-as-the-night-it-was-made pasta. Recently, I started practicing a new technique that I think is much better. I slowly heat the pasta over the stove and the noodles end up being soft, the sauce is warmed through, and the dish tastes (almost) exactly like it did the night before! Here's how I do it:

Depending on what kind of sauce the pasta was made with, start by heating a little butter or olive oil in a large saute pan over low to medium heat.
When the butter is melted or the oil hot, add the cold pasta.
Now add a couple of tablespoons to 1/4 cup of liquid like water, broth, milk, or wine. Use the kind of liquid you employed when first making the sauce. For example, if reheating leftover macaroni and cheese, add milk. If reheating bolognese, add red wine, etc.
Stir the pasta with the liquid until the pasta is heated and soft, and the liquid is absorbed, about 5 minutes. Enjoy!

Do you eat leftover pasta? What's your method for reheating?

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Do You Typically Take Home a Doggy Bag?

partysugar — Wed, 23 Sep 2009 09:00:22 -0700

Practical Dinner-to-Lunch Creations

YumSugar — Fri, 04 Sep 2009 05:50:31 -0700

With classes starting up again, school lunch is back on the table, but it's time to pack smarter. Go for choices that are more enticing to the palate, recession-friendly, and time-efficient by preparing evening meals that prove to be equally solid for lunch the next day. Here, a few ideas to liven up your - or your kids' - dinner and lunch.

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Fast & Easy Dinner: Artichoke Pizzas With Green Beans

partysugar — Wed, 15 Jul 2009 06:50:27 -0700

Certain leftovers are an excellent topping for pizza, while other leftovers are an outstanding pizza crust. Take pita breads, for example. Whenever I have a couple random pitas lying around, I use them to make pizza.

When broiled, the crust becomes crispy and wildly crunchy. This recipe tops the pita with roasted red peppers, marinated artichokes, and grated cheddar cheese, but incorporate whatever vegetables and cheese you have in your pantry. Green beans tossed with fresh lemon juice taste excellent on the side. To look at this easily adaptable vegetarian recipe, read more.

Artichoke Pizzas With Green Beans
From Real Simple

Ingredients

2 pita breads, split horizontally
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar artichokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano
1 9-ounce package frozen French-cut green beans, thawed
2 tablespoons fresh lemon juice
kosher salt and pepper

Directions

Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.
Top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.
Divide the green beans among bowls. Drizzle with the lemon juice and the remaining 1 tablespoon of oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with the pizzas.

Serves 4.

Print recipe with images | without images

Simple Tip: Make Leftovers Pizza

partysugar — Mon, 06 Jul 2009 10:30:56 -0700

After a weekend of grilling and recipe experimentation, my father and I faced a refrigerator full of food. While we could have eaten the baked beans, ribs, and salads on their own, I came up with a genius new way to use leftovers - as toppings on pizza! For $3 we purchased a "skin" - an extra-large pizza dough with no toppings - from a local pizzeria. From there we got creative. "We don't have tomato sauce," my dad pointed out. No matter. Homemade barbecue sauce acted as a bed for shredded rib meat, grilled green onions, and smoked cheese. All of these items were already in our fridge. With its balls of fresh marinated mozzarella, caprese salad turned into a lovely margharita pizza. Smoked salmon left over from brunch? That was luscious paired with pesto and goat cheese.

Don't be limited to the conventional conception of pizza - shredded chicken would be delicious with grilled peaches, or top dough with chopped hamburger patties, blue cheese, and garlic. Have you ever used leftovers as pizza toppings? What was your most inventive incarnation?

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All the News That's Fit to Eat - Mar. 11, 2009

YumSugar — Wed, 11 Mar 2009 12:50:31 -0700

If you've got leftover bread, here are 33 suggestions for making the most of it. - San Francisco Chronicle
Amidst his company's financial woes, Gordon Ramsay has sold his West Hollywood restaurant. - Los Angeles Times
Is it acceptable to ask your waiter to jot down your order? - New York Times
For a St. Patty's Day seafood dish, turn to haddock fillets steeped in Irish cider. - Chicago Tribune
What's on the menu at Nowruz, or Persian New Year. - Boston Globe
10 tips to get the most wine for your buck when dining out. - Wall Street Journal
Move over, mac and cheese: humble hashes are this season's top comfort food. - Washington Post

Yummy Links: From Padma's Commercial to Beef Stew

partysugar — Fri, 27 Feb 2009 06:50:06 -0800

Padma Lakshmi will appear in an upcoming Hardee's hamburger commercial.- A Hamburger Today
The childhood game Operation goes porky in this fun recipe guide. - Woman's Day
Enter to win a Cuisinart standing mixer! - Al Dente
Use manzanita branches to create a stunning, but simple centerpiece. - Simply Stated
Got leftover pasta? Turn it into a filling frittata. - The Kitchn
Dear Bravo, please improve next season's Top Chef. - The Epi-Log
Hearty beef stew is an easy belly warmer. - Chow

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Burning Question: What Keeps Food Fresher, Foil or Plastic?

YumSugar — Fri, 02 Jan 2009 09:30:35 -0800

To foil or to plastic wrap: that is the age-old question that's been around longer than I've known how to cook. So which keeps food fresher longer? The answer is that it all depends on what you're aiming to preserve.

Foil has a much more substantial thickness. It's preferable for aromatic, heavily scented foods like curries. It also prevents freezer burn, so use it for items that you're storing for a lengthy period of time in the freezer.
For fresh foods, opt for plastic; it's capable of sealing produce tighter than foil and is ideal for things like avocados and apples, which turn color when exposed. Aluminum reacts badly with acidic fruits and foods, whereas plastic wrap doesn't. Plastic wrap can even help to accelerate the marinating process.

It's important to keep in mind how you'll be reheating the food. It goes without saying that foil can't be microwaved, but heats well in the oven. While plastic wrap would melt under the heat of an oven, it seals in moisture in the microwave. If all else fails, there's always tupperware.

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6 Uses for Christmas Leftovers

YumSugar — Fri, 26 Dec 2008 04:00:01 -0800

Christmas is over, and you're left with crumbled wrapping paper and way too much of last night's Christmas feast. Instead of eating cookies until you're blue in the face, transform your holiday leftovers into dramatically different gourmet dishes. To see some of our ideas, read on.

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