Chatelaine Kitchen

How to use up leftover pine nuts, red onion, hoisin and more

Ten ways to use up the odds and ends left over from this week's dinner plan.
Leftover ingredients_August

Have you been using our dinner plan this week? If so, you may find there are a few leftovers — but you don't need to let them sit around! We've done the planning for you; here are 10 easy ways to use up those loose ends:


Peanut Noodles

Whisk 1/4 cup each natural peanut butter and hot water with 2 tbsp each hoisin and lime juice in a large bowl until smooth. Add 1/2 454-g pkg cooked egg noddles, 2 thinly sliced red bell peppers and 2 thinly sliced green onions. Toss until coated.

Saucy Grilled Tofu

Heat 1 tsp oil in a medium pot over medium. Add 1 minced garlic clove and cook, 30 sec. Stir in 1/4 cup hoisin, 2 tbsp ketchup and 1 tbsp rice vinegar and cook until warmed through, about 2 more min. Brush over grilled tofu.



Red Pesto

Whirl 1 cup chopped parsley with 1/2 cup each sun-dried tomatoes and parmesan, 1/4 cup toasted sliced almonds and 2 tbsp lemon juice until finely chopped. Continue to whirl while slowly adding 1/2 cup olive oil until combined. Serve over grilled fish or chicken.

Faux Crab Dip

Whisk 1/3 cup 35% cream in a large bowl until so peaks form, 1 to 2 min. Stir in 1/2 cup ricotta, 1/4 cup finely chopped sun-dried tomatoes and 1/4 tsp salt. Season with fresh pepper. Spread over rye bread slices or crackers.



Pink Mojito

Stir 1/2 cup pomegranate juice with1/4 cup each mint leaves, lime juicewhite rum and 2 tbsp sugar in a small pitcher until combined. Top with 3 cups club soda and ice. Serve with lime slices.

Tart Molasses

Boil 1 cup pomegranate juice in a small pan. Reduce heat to medium-low and simmer until syrupy, about 25 minutes. Let cool. Drizzle over grilled chicken legs.



Italian Spinach

Melt 1 tbsp butter in a large frying pan over medium. Add 1 minced garlic clove and cook, 30 sec. Add 142-g pkg baby spinach and cook until wilted, 2 to 3 min. Stir in 1/4 cup golden raisins, 2 tbsp toasted pine nuts and 1/8 tsp salt until combined.

Quinoa Pilaf

Melt 1 tbsp butter in a medium pan over medium. Add 1 finely chopped onion and cook until so, 3 to 4 min. Stir in 1 3/4 cups chicken stock and 1 cup quinoa. Boil, then reduce heat to medium-low. Simmer, covered, until tender, 15 to 20 min. Stir in 1/4 cup each toasted pine nuts and finely chopped parsley.



Mixed Pickle

Boil a large pot of water. Add 1/2 thinly sliced red onion and 1 thinly sliced red bell pepper and cook, 30 sec. Drain well, then transfer to a large bowl with 2 sliced mini cucumbers. Boil 1 cup white vinegar with 1/2 cup water, 1 tbsp sugar and 1/8 tsp salt, just until sugar has dissolved. Pour over onion and pepper mixture. Refrigerate until chilled, 1 hour.

Summer Hash

Cook 1/2 red onion, finely chopped, in 2 tbsp butter in a large pan over medium until soft, 3 min. Add 1 finely diced zucchini and cook until tender, 3 min. Stir in 1 1/2cups corn kernels and continue cooking until warmed through, 1 more min. Stir in 1/4 cup finely chopped basil. Serve with fried eggs.



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