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Chatelaine Kitchen

Ten ways to use up October's leftover ingredients

Here are some simple solutions to make the most of your ingredients from our October issue
By Irene Ngo
Ten ways to use up October's leftover ingredients Roberto Caruso

Do you find yourself buying ingredients only to have them gather dust (or frost) in your pantry/fridge/freezer? Well, we know what that's like, which is why, each month, we come up with simple solutions for your leftover ingredients.

Here are some great ways to make the most of your ingredients from our October 2011 issue:

Pickled ginger from our salmon with avocado-ginger salsa:

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Brunch twist: Use as a garnish for a smoked salmon and cream cheese bagel.

Healthy parfait: Chop and mix with Greek yogourt, honey and orange marmalade. Serve with berries.

Check out more inspirations here.

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Poppy seeds from our chicken and leek pie:

Creamy poppy-seed dressing: Whisk 1 cup buttermilk with 1/3 cup mayo, 1 tbsp each vinegar, Dijon and poppy seeds and 1/4 tsp salt. Drizzle over salad.

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Pretty pitas: Brush pitas with olive oil. Rub with a cut garlic clove. Sprinkle with poppy seeds, thyme and cayenne. Toast at 425F.

Check out more inspirations here.

Pumpkin puree from our pumpkin gnocchi with sage:

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Autumn orzo: Cook 1 chopped onion and 1 minced garlic clove in olive oil. Add 1/2 cup orzo, 1/4 cup pumpkin puree, 1 tsp sage and 1 1/2 cups chicken broth. Simmer until tender. Stir in parmesan.

Cinnamon pumpkin pancakes: Stir puree into pancake batter. Use 2 tbsp puree per 1 cup dry pancake ingredients. Combine maple syrup with some cinnamon and serve alongside.

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Check out more inspirations here.

Lean ground beef from our super-fast chili:

Stuffed peppers: Saute 250 g meat with 1/2 chopped onion. Stir in frozen peas, cooked rice and salsa. Stuff into bell peppers. Cover and bake at 400F for 20 min.

Spicy quesadilla Saute and season with chili powder and salt. Toss with shredded cheese and chopped jalapenos. Stuff into tortillas.

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Check out more inspirations here.

Apple-cider vinegar from our braised red cabbage:

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Salad-dressing Swap Substitute for any vinegar in your favourite salad dressing.

Natural fruit-fly trap Pour into a bowl. Cover with plastic wrap. Poke holes in the top. Set near the fruit bowl.

Check out more inspirations here.

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