s K’Rene (Karen) Kos | Page 2 | No Food Left Behind – Corvallis

Prevent Wasted Food

Pumpkin Banana Shake

Recipe by Donna T., of Corvallis

MONEY SAVED: $3

INSPIRATION:
When your bananas are riper than you want for eating fresh, just peel and cut them into 8 slices each (6 slices if they are small bananas), and then freeze the separated pieces on a parchment-lined plate or cookie sheet.

Next day, move the slices to a freezer bag. Then when you need 1 banana for a recipe or a smoothie, you know that 8 slices equals 1 banana.

Having bananas and pumpkin ready to use and measured out will help you make good use of them out of your freezer.

RECIPE (with leftovers* clearly identified):

  • 8 oz sweetened soymilk
  • 1/2 cup canned pumpkin – uses pumpkin frozen in measurable portions from an opened can
  • 1 frozen banana – uses banana frozen into measurable portions
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 Tbsp peanut butter

Blend and enjoy! If you use cow’s milk or unsweetened non-dairy milk, you may wish to add 1 Tbsp maple syrup or honey.

LEFTOVER PUMPKIN TIP: After opening a new can or a jar of my home-canned pumpkin, I freeze the leftovers in 1/4 cup portions in a muffin tin. When needed, just pop them out by running water on the bottom of the tin. Allow the frozen portions to thaw slightly before using so your blender doesn’t have to work quite so hard. Store the rest in a plastic bag in the freezer, ready for your next shake!

Tom Kha Gai (Thai Coconut Soup)

Recipe by: Sue C., of Corvallis, adapted from 40 Aprons.com

INSPIRATION:
I’ve been thoroughly enamored with Thai food lately, and this is one of my favorite recipes for using up leftover bits of meats and veggies in the fridge. For this dish:

  • 3 wilted carrots,
  • Some aging green beans,
  • An old zucchini,
  • 1/2 green pepper,
  • A frozen jalapeno from last year’s garden, and
  • Rice leftover from several take-out meals.

Vegetarian, Vegan, or Ominvore friendly!

MONEY SAVED: $15

RECIPE (with leftovers* clearly identified)

  • 1 Tbsp coconut oil
  • ½ – 1 onion, sliced
  • 2 garlic cloves, chopped (or jarred/frozen garlic)
  • 1 jalapeno pepper*, sliced
  • ¾-inch piece of ginger, sliced (or jarred/frozen ginger)
  • 1½ frozen lemongrass*
  • 2 tsp Red Thai curry paste
  • 4 cups chicken or vegetable broth
  • 1 14-oz can coconut milk
  • 8 oz mushrooms, sliced, if desired
  • Leftover/favorite vegetables*, cut in bite-sized pieces
  • Leftover chicken or other meat* (if desired), cut in bite-sized pieces
  • Leftover rice or noodles*
  • 1 Tbsp coconut sugar
  • 2 Tbsp fish sauce
  • 3 Tbsp lime juice
  • Chopped green onions, cilantro and sesame seeds for garnish
  1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno, ginger, lemongrass and red curry paste, and cook, stirring frequently, for 5-10 minutes or until onions are softened.
  2. Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  3. Add in coconut milk, fish sauce, coconut sugar, lime juice, mushrooms, and leftover vegetables.
  4. Simmer until vegetables are cooked to taste. Add any cooked leftover meat, rice or noodles and simmer until flavors are melded.
  5. Garnish and serve.

 

Tuna Patties with Picklejuice Crema

Recipe adapted from Simplyrecipes.com, by Karen K. of Corvallis

MONEY SAVED: About $9

INSPIRATION:

During the Catholic era of my childhood, we always ate fish on Fridays. In those days, that meant fish sticks or tuna fish cakes! So I got inspired when I was perusing my Eat First pantry area and found a couple cans of tuna that were a bit past their “Best By” dates.

I also had on hand: 1) going-stale crackers (cutting down on my carbs); 2) a bunch of cilantro that I had been picking at for awhile (fortunately most of it was still good bec I stored it in a glass of water with a plastic bag-tent over it); 3) just under 1/2 of a red onion; and 4) about half a jar of organic dill (not sweet) pickle juice left after all the pickles had been consumed.

I had saved that because I found out that pickling brine (I call it juice) — particularly w/o preservatives or added sugar — is really good for you! (Kind of like an apple cider vinegar shot.) It turns out there’s a zillion ways to use pickle juice — including drinking it! I’ll never pour my pickle juice down the drain again.

I didn’t use a recipe for the pickle juice crema — I just did what I usually do when making a simple tarter sauce for fish, substituting pickle juice for dill weed and mustard.

Omnivore/kid-friendly, easy to make for lunch or dinner. Can substitute canned salmon, crab or other meat like chicken but will need to adjust cooking time accordingly.

RECIPE with leftovers* clearly identified:

  • 2 cans tuna,* 5 or 6 oz (preferably sustainably harvested)
  • Water, 1 TBSP (reserve liquid when draining tuna packed in water)
  • Crackers* (or bread ends), crumbled, 1/2 cup
  • 1 egg
  • Lemon juice, 1 TBSP
  • Lemon zest, 1 TSP (or so)
  • Extra virgin olive oil, 2 TBSP (1 of these is for cooking the patties)
  • Tabasco or other hot sauce, 1/4-1/2 TSP (to your taste)
  • Red onion/green/other onion or chives or shallots: 1 TBSP (or so)
  • Cilantro or parsley, chopped, 2 TBSP
  • Dijon or other mustard, 2 TSP
  • Salt/Fresh ground black pepper to taste*
  • Lemon wedges for serving

TO PREPARE:

  1. Drain the cans of tuna, reserving at least a tablespoon of the packing liquid. If using tuna packed in salted water, consider omitting salt as a seasoning for the patty mix.
  2. Mix together the tuna, tuna water or oil from the tuna can, crumbled bread/crackers, lemon zest/juice, onions, mustard,
    salt/pepper, hot sauce. If using tuna packed in water, add 1 of the 2 TBSP of olive oil. Taste for seasoning and adjust.
  3. Mix in the egg, then use your hands or a scoop to portion the mix into 4 balls. Flatten the balls into 4 equally sized patties.
  4. Heat 1 TBSP of olive oil in a stove top frying pan on medium heat and saute patties for 3-4 minutes per side.
  5. Serve with lemon wedges and Picklejuice Crema.

Makes 4 medium-sized patties.

For Pickle juice Crema, whisk together:

    • Used DILL pickle brine* from jar, 1-2 TBSP (depending on the size of cooked patties & your taste) Make sure there is no off-smell or mold on the surface of the liquid!
    • Mayonnaise, 1/3 cup
    • Sour cream or plain yogurt, 1/2 cup

OPTIONAL: Before cooking, if time allows, you can chill the patties for an hour on waxed paper in the fridge. The recipe I started with suggests this will help the patties stay together while they are cooking, but I didn’t find it was necessary.

Leftovers-n-Nettles Soup

Recipe by Colleen K., of Corvallis

MONEY SAVED:  Maybe $3? This kind of soup if takeout will cost you at least $4.

I like foraging and picking nettles in the early spring. They are very good for you! I always have some on hand in cubes in my freezer. You have to steam them lightly first.

For this “recipe” I just rummaged around in my fridge and threw it all into a bowl and then heated it up. It’s great for using up whatever miscellaneous veggies you have already in the fridge. (By the way, I used to play in a band called The Nettles!)

RECIPE (leftover ingredients clearly identified):

  •  1 1/2 cup or thereabouts CHICKEN BROTH left over from cooking a chicken
    (skim off fat)
  •  1/2 cup fresh or 2 cubes frozen NETTLES
    (I had previously steamed, transferred to ice cube trays then frozen)
  • 1-2 cloves garlic, minced
  •  1/2 cup or so CABBAGE, chopped (Don’t overcook the cabbage, it should be slightly crisp
  •  2-4 MUSHROOMS (I like Morels since they are available wild this time of year, but the size-amount varies depending on variety or what you have on hand)
  •  1 cup or so combination of OTHER VEGGIES you may have on hand. If your veggies are uncooked, then first lightly steam or sautee them before adding to the broth.
  • 2 TSP Korean GoJu Jong or Sriracha or Cholula or YOUR CHOICE SPICY SAUCE
  • SOY SAUCE to taste

Combine ingredients in a bowl, heat in microwave or on stovetop and ENJOY!

Peach Pie Pancake Mix Muffins

Recipe by: Cathy W. 

INSPIRATION:
I have several of these pancake mix muffin recipes. Pancake mix is cheap, versatile and comes in a huge bag. These require only a few ingredients, a bowl and a spoon! Kids love all of them and can easily help with this recipe. It also gives me a great way to use up any bruised or forgotten fruit. Think pears, berries, avocado, bananas, whatever!

RECIPE (*leftovers clearly identified):

  • 1 & 1/2 cups fresh mashed peaches, or whatever overripe/bruised fruit you have!
  • 1/4 cup water PLUS save some of the juices from skinning and chopping the peaches
  • scant 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 cups pancake mix*

Preheat oven to 350. Grease or paper line 12 muffin cups.

In large bowl mix together peach mash, juice and water, cinnamon, ginger, and sugars.

Fold in pancake mix just till moistened. Do not over mix! You will have a thick batter.

Spoon into your prepared muffin cups. They don’t rise a whole bunch so fill them pretty full.

Bake 18-20 minutes till tops are dry and spring back when lightly poked.

Enjoy with a nice cup of coffee!

Chonky Chicken-Tarragon Noodle Soup

Recipe by Lisa L of Monroe

MONEY SAVED: $18

I was in California visiting my grandpa and saw half a roasted chicken carcass in his fridge. Wanting to help him with not wasting food he already had, I offered to make thick (“chonky”) chicken soup. After a quick check of the fridge and pantry, I found that he had everything on hand to make it from scratch, except for fresh celery, thyme, and parsley.

RECIPE (*leftovers clearly identified):

  • 1/2 roasted chicken carcass, including bones*
  • 1/3 bag of sad looking baby carrots*
  • 1/2 older yellow onion*
  • 2 cloves garlic
  • 1/2 tsp garlic powder*
  • 1/2 lemon*
  • 3 large stalks of celery
  • 1 pound little purple potatoes*
  • 1 unlabelled zip-lock bag spiral pasta*
  • 1-2 tbsp of soy sauce or Bragg’s liquid aminos*
  • A few sprigs of fresh thyme, stems removed
  • 1/4 cup fresh flat leaf parsley
  • 1 tbsp dried tarragon
  • 2-3 bay leaves
  • Fresh cracked pepper to taste*
  • Salt to taste*
  • Bouillon powder to taste*
  • 6-8 c water, depending on how much broth you like
    * leftover or already in the house

Chop the onions, potatoes, carrots, and celery into large pieces and throw them into a pot with the chicken carcass. Add dried herbs and a splash of soy sauce or Bragg’s. Pour in 8c water and cover; cook on low-medium heat for one hour. After the potatoes and carrots have softened, gently separate the chicken meat from the bones and let cool a bit.

In a separate smaller pot or saucepan, cook the noodles to “al dente” firmness, then add to the soup. While the noodles are cooking, remove the bones and bay leaves from the main pot using a gloved hand and fork, then add in fresh parsley and thyme (after removing stems).

Serve soup with a slice of lemon for squeezing. Voila!
Option: Can be made gluten free with wild rice instead of pasta noodles.

Grits and greens

Recipe by: Leigh Ann S. of Corvallis, her sister’s mother-in-law, and online instructions how-to-cook shrimp

MONEY SAVED: About $3 — and you won’t waste your organic kale!

INSPIRATION:
This dish is inspired by my Southern roots. I grew up in Alabama, where grits are a staple. A bowl of buttery, creamy, cheesy grits will power you through anything! As my mama says, “it’ll stick to your ribs.”

Polenta is very similar to grits in texture, and for a local organic option, we like Bob’s Red Mill Polenta from the First Alternative Co-op. Polenta needs to cook at least 45 minutes to achieve that rich creaminess. Regular instant grits can make this a quick 15-minute meal.

For this dish, we use up all the kale, chard, and other greens that we haven’t managed to eat yet.

I was inspired by the shrimp, sausage, greens, and grits dish served at the tragically-short-lived Corvallis restaurant, Hard Times Hideaway. Those were some dang good grits, cooked with a little cream!

You can stick with the simple cheese grits and greens, or you can top with a protein of your choice. Our favorites are veggie soy sausage (like Gimme Lean or Beyond Sausage) or great northern beans, or Cajun-style shrimp. Pork sausage or bacon would be delicious also.

For vegans, I recommend using a nut butter and vegan cheese option — because no one wants to eat grits without butter and cheese!

RECIPE (leftovers clearly identified):

  1. Make your grits/polenta.
    For grits, follow the directions on the box but cover them for most of the cooking time like my sister’s mother-in-law does because it makes the grits creamier. For polenta, add 1 cup of polenta to 5 cups of boiling water and stir continually for several minutes. Turn heat to low and stir every 10 minutes or less to keep from sticking or getting lumpy. Cook for at least 45 minutes. Add butter, salt, and pepper to taste, taking care to not over-salt if you are salting your greens too.
  2. While your grits are cooking, chop onion and garlic and saute in a skillet. Dig in the back of your fridge for the pile of *greens* that needs to be eaten (they don’t have to be pretty). Wash and chop greens, add to the skillet, sprinkle with soy sauce or liquid aminos, then cover to cook until soft. Stir occasionally.
  3. Cook your protein. For the pictured dish, I used northern beans and shrimp. Just heat those beans in a pot, honey. For the shrimp, place a baking sheet under the oven broiler and turn to high. Rinse about 25 frozen pre-cooked shrimp in cold water.
  4. Make a spice mix with 0.75 tsp kosher salt, 0.5 tsp of garlic powder, 0.5 tsp paprika, and 0.25 tsp *each* of black pepper, onion powder, dried thyme, dried oregano, and cayenne pepper.
  5. Add shrimp to spice mix and stir until shrimp are evenly coated. Place shrimp on hot-as-heck baking sheet and broil for 5 minutes.
  6. Grate a pile of sharp cheddar cheese and a bit of pecorino romano.
  7. Assemble the dish: start with a pile of grits, add cheddar cheese, top with braised greens, then a sprinkle of pecorino romano. Top with your choice of protein.

Eat it for breakfast, lunch, or supper. Enjoy!

Kitchen Sink Cookies

Recipe by: Amy B. of Corvallis

MONEY SAVED: $10

INSPIRATION:

I like to snack at night on something that is healthy and yummy tasting at the same time. But I don’t like complicated recipes, so I create healthy snacks by blending things that may be already sitting in the fridge and kitchen.

This can be made vegan or vegetarian by substituting the egg with a chia seed mixture. Also a very kid friendly recipe, depending on how sweet you make it!

RECIPE (with leftovers clearly identified):

(NOTE: the amounts in this recipe are not exact. You may need to alter the proportions and ingredients to get the appropriate dough consistency.)

  • 1 cup flour ( use whatever you have: pastry flour, white flour, mixtures of both, or gluten free flour alternatives to wheat)
  • 2 Tbsp peanut butter (leftover)
  • 2 Tbsp tahini (leftover)
  • 2 Tbsp coconut oil (on hand)
  • 1 teaspoon salt
  • 1 large egg
    Vegan substitute: 3 Tbsp water combined with 1 TBsp chia seeds, let soak until gel forms.
  • Choice of sweetener – maple syrup, sugar, stevia, honey
  • Extra water if dough needs more moisture
  • Optional: Chocolate chips
  • Optional: Raisins, amount as desired
  • Optional: Nuts, your choice as desired

Mix flour and salt. Bring egg to room temp, add oils and nut butters, and mix well. Add wet mixture to flour to form a soft dough (texture should be soft and oily). Add raisins, chocolate chips, and nuts as desired and according what you have around your kitchen.

Add sweetener as desired. Mix well, flattened dough patties and place on baking sheet.

Cook in toaster or regular oven at 350 for 20 -25 mins. Toward the end of that time, check for desired browning (may vary due to different ovens). These taste better the next day, so let sit overnight!

 

Leftover Turkey and Mashed Potato Breakfast Cakes

Recipe by: JD M. of Corvallis

MONEY SAVED: Whatever you would spend taking the family out for brunch!

INSPIRATION
Every year my family asks for these delicious and simple potato cakes, so I always make sure to cook extra mashed potatoes for this recipe. They can be eaten any time of day — we prefer this dish for breakfast!

NOTE: This recipe serves one, but it is easy to mix up turkey and mashed potatoes in a bowl for several people.

RECIPE (leftover ingredients clearly identified):

  • 5 ounces (roughly 1/2 cup) leftover mashed potatoes
  • 2 ounces shredded leftover roasted turkey
  • 1/4 cup Panko (Japanese bread crumbs)
  • 1/2 tbsp. butter
  • 1 egg
  • Optional: hot sauce of choice (we like Sriracha)

Place mashed potatoes on a plate and add shredded turkey.

Mix well and in your hands to make a potato cake, about 1/2 inch thick or so for each.

Place your bread crumbs on a separate plate. Place the potato cake on the crumbs and press down lightly. Flip over and do the same, coating both sides with the panko. You don’t absolutely need to use panko crumbs (regular bread crumbs will work), but I find that the panko really helps the cakes set while cooking. (Otherwise they are pretty fragile.)

Heat a cast iron skillet or frying pan to medium heat. Melt your pat of butter and fry the potato/turkey cake for 3-4 minutes a side, until it’s golden brown and delicious! If you are cooking for the family, try not to crowd the pan — otherwise you won’t get that delicious browning on your cakes.

Remove cake(s) and arrange on serving plate.

Now fry the egg to your liking — my family likes them “over easy,” but cooked any way will do. Place fried egg on top of your cake and top with hot sauce if desired. If you don’t like spicy food, just skip this step — BUT you are missing out!

Olde Valentine Choco-coco Cookies

Recipe by: Olin G of Corvallis

MONEY SAVED: $5-$10 worth of past-prime ingredients

Whenever I’m in Salem I stop at the See’s Chocolates store, and last time I bought a box of assorteds for a future Valentine’s Day. Not wanting to spoil the surprise for my sweetie, I tucked them away deep in the cupboard — and forgot about them! When I finally discovered them (about 1-1/2 years later), the creams had dried-up inside and went into compost. Surprisingly, the thick milk chocolate covering still tasted OK and could be shaved off with a knife.

Also in my cupboard I found a container of outdated chocolate whey protein (01/2018) and pancake/waffle mix (“best by” 10/22/2017). In my fridge, I found some very old (~5 years) shredded coconut and merely-old coconut oil (“best by” 05/2020).

Undaunted by those so-called “expiration dates,” I looked up recipes using chocolate, whey powder, and coconut.

On muscleandstrength.com, I found a recipe for mini coconut chocolate chip protein cookies, using whey protein powder, coconut flour, and oat flour. I decided to substitute the flours with the pancake/waffle mix by weight. I substituted the chocolate covering from the candies for the chocolate chips. Finally, I doubled the recipe to use up more of my outdated ingredients.

RECIPE (leftover ingredients clearly identified):

1/2 cup (120 g) of chocolate whey protein powder*
1-1/2 cups of pancake/waffle mix*
1/2 tsp baking soda (in addition to that already in the mix)
6 large egg whites (save yolks for something else!)
1/2 cup reduced-fat coconut milk
6 tbsp coconut oil, melted*
2 tsp pure vanilla extract
1/2 cup shredded coconut (or 1/4 cup more for a drier, firmer cookie)*
1 cup milk chocolate shavings from candies (or chips)*
1/2 tsp stevia extract powder, or as desired for sweetness

Preheat oven to 325 degrees.
Sift together dry ingredients, whisk together wet ingredients, then combine in bowl and fold-in coconut and chocolate bits.
Drop batter onto parchment paper lined baking sheet in tablespoon size servings.
Bake for 12 minutes, then cool for 20 minutes.

Makes about 3 dozen cookies.
Option: Frost with a nut butter.

Other thoughts, details, ideas to share
These cookies are not sweet for a dessert, and would make a suitable breakfast protein pancake.
As the photo shows, I decided to store them in the original Valentine candy box!