Before we stir it up in the kitchen, don't forget to sound off in the CRAZY KAT CONTEST! (Scroll down to see how you can win an autographed copy of Kathryn Magendie's new book. No idea is too crazy. She's already read nekkid, so throw out an idea or two!)
Thanks to my dad I've always been a recycler, and that frugal mindset also extends to food. I see something in the fridge and automatically think, "What can I turn this into?" In other words, it makes me nuts [okay, more nuts] to throw perfectly good food out.
Over the years, reusing whatever's on hand to create good meals has saved a lot of money and time. So for your cooking and dining pleasure today, boys and girls, may I present an example of economic epicurianism?
Remember the Voodoo BBQ Ribs? I transformed those leftovers into this:
Chipped BBQ Beef
3 large leftover BBQ ribs (cut into small bites)
1 Tbsp. olive oil
1 cup BBQ sauce
3 Tbsp. mustard
1/2 cup syrup or brown sugar
In large pan over low heat, mix all ingredients together well and simmer. Stir frequently. This makes a delicious main dish or sandwich component to enjoy.
Loaded Mashed Potatoes Revisited
5 pounds Irish potatoes - peeled and cubed
1 large bag shredded cheddar
Smart Balance butter
Low Fat milk
seasoning to taste (garlic, salt, pepper)
1 can French Onion dip (or sour cream equiv.)
1 lb. bacon (microwaved and crumbled)
Boil potatoes until soft enough to mash. Drain and mash, but leave some chunks. Return to pot. Add all other ingredients -- don't be afraid to play with amounts and ingredients -- it's hard to mess this dish up! Simmer on low, stirring often. If too thick, add more milk. Garnish with green onions, bacon crumbles and/or more shredded cheese.
***For Round Two I prepared a box of instant mashed potatoes, added more cheese, sour cream and seasoning to the leftover original potatoes, and had a full pot to serve again!
***You know it had to happen...those two-fer yummy loaded mashed taters then turned into soup: