Já mencionei outras vezes que detesto desperdício de comida e que tento aproveitar tudo que é possível na cozinha.
Sem brincadeira, juro que o cestinho de lixo da minha cozinha é minúsculo e, geralmente, só tem cascas e sementes não comestíveis (ou que eu ainda não sei como aproveitá-las) e excesso de gordura que corto fora das carnes.
Tento usar todas as partes dos legumes e hortaliças, assim como das frutas também. E, principalmente, re-utilizo as sobras de comida em outras receitas:
Além do pudim de pão, pra aproveitar os pãezinhos adormecidos, também faço croutons pra jogar por cima de sopas, frito com manteiga pra fazer sanduíches, faço torradinhas ou misturo com carne moída pra fazer almôndegas.
Os restinhos de arroz cozido, que não dão nem pra uma refeição, uso pra fazer bolinho frito. Banana passada, já bem machucada, faço geléia ou doce de banana. Feijão cozido, dá pra fazer farofa ou tutu, misturado à farinha de milho em flocos. Leite azedo, vira ambrosia.
Qual a sua receita especial de aproveitamento de sobras?
PS: O Globo Reporter de hoje vai falar sobre desperdício de alimentos no Brasil. Vale a pena conferir.
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Leftovers
I´ve already mentioned that I hate wasting food and I try to make use of all that is possible in the kitchen.
No kidding, I swear that the trash bin in my kitchen is tiny and usually only has skin and seeds (non-edible or that I still don´t know how to use it) and fat excess I cut off the meat.
I try to use all parts of vegetables and greens, fruits as well. More importantly, I re-use the leftovers in other recipes:
In addition to bread pudding, to use old rolls, I also make croutons to sprinkle on top of soups, fry with butter to make sandwiches, I make toast or mix with ground beef as meatballs.
The last bit of cooked rice, not even enough for one meal, I use it to make fried patties. Bananas, old and bruised, I cook with sugar to a jam. Cooked beans can turn into tutu (Brazilian seasoned paste mix), mixed with corn flour. Sour milk, becomes ambrosia.
The other day, I forgot the red wine sago cooking and the pellets have dissolved completely. It turned a gummy mass, but very tasty ... hehehe ... I decided that it´d give a good pie filling. I crashed cookies, mixed with butter and molded it in a dish, filled with the red wine filling and covered with the remaining cookie crumbs. After few hours in the fridge, it was great. And I didn´t have to throw out the pseudo-sago! :-)
What is your special recipe to use leftovers?
No kidding, I swear that the trash bin in my kitchen is tiny and usually only has skin and seeds (non-edible or that I still don´t know how to use it) and fat excess I cut off the meat.
I try to use all parts of vegetables and greens, fruits as well. More importantly, I re-use the leftovers in other recipes:
In addition to bread pudding, to use old rolls, I also make croutons to sprinkle on top of soups, fry with butter to make sandwiches, I make toast or mix with ground beef as meatballs.
The last bit of cooked rice, not even enough for one meal, I use it to make fried patties. Bananas, old and bruised, I cook with sugar to a jam. Cooked beans can turn into tutu (Brazilian seasoned paste mix), mixed with corn flour. Sour milk, becomes ambrosia.
The other day, I forgot the red wine sago cooking and the pellets have dissolved completely. It turned a gummy mass, but very tasty ... hehehe ... I decided that it´d give a good pie filling. I crashed cookies, mixed with butter and molded it in a dish, filled with the red wine filling and covered with the remaining cookie crumbs. After few hours in the fridge, it was great. And I didn´t have to throw out the pseudo-sago! :-)
What is your special recipe to use leftovers?
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