Robin Daumit

LEFTOVERS

Robin Daumit
LEFTOVERS

I have never been particularly fond of Leftovers. I make so many delicious foods from wholesome ingredients, so why not revamp those leftovers into something equally delicious? An array of ideas come to mind: Potpies, Soups, Pasta, Pizza.

This dish is going to be a soup. Surely the onset of the Autumn and Winter holidays is going to fill your fridge with lots of yummy ingredients that will be screaming out to be turned into leftovers. So let’s get our thoughts in gear and trying a few.

 In looking through my recipe collection, many of the primary dishes I prepared, contributed to the leftovers here:

-        Hummus

-        Baba Ghanouj

-        Anchovy and Cashew Cheese Tarts with Asperagus

I have found that by adding Baba Ghanouj, Hummus, or Cashew Cheese to soup broths, stews, or even the base of a pot pie, the flavors are deeply enhanced and take on a creamy appearance without the addition of cream.

So, let’s start by simply changing the appearance of these sad looking leftovers.

Ingredients

-        Onion – 1 large, chopped

-        Celery – ½ cup to a cup, chopped

-        Turkey – about 2 cups chopped, or go Meatless!

-        Parsley – 1 cup, chopped

-        Asparagus – 1 cup, peeled and chopped

-        Chic Peas – 2 cups, or as many or few as you like,

-        Baba Ghanouj – 1 cup or what is left over

-        Chic Pea Miso – 1 heaping tablespoon (this keeps in fridge for a long time, so I always have some)

-        Harissa paste or any hot sauce – 1 tablespoon or as you like

-        Olive Oil – 2 tablespoons or enough to saute onions

-        Boiling water – enough to cover ingredients

Saute onions in olive oil. Add celery and allow to soften a little. Add remaining ingredients, finishing with boiling water. Allow to simmer just until hot enough to serve. Do not overcook fresh vegetables.

There you have it!