{"id":453,"date":"2015-11-23T14:44:41","date_gmt":"2015-11-23T19:44:41","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/11\/23\/20151116not-so-sloppy-seconds\/"},"modified":"2016-04-05T10:56:15","modified_gmt":"2016-04-05T14:56:15","slug":"6not-so-sloppy-seconds","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/11\/23\/6not-so-sloppy-seconds\/","title":{"rendered":"NOT SO SLOPPY SECONDS"},"content":{"rendered":"<p><a href=\"http:\/\/www.thefoodstand.com\/posts\/9776-jenniferemilson-homemade-supper-dinner-butternut-squash-greek-salad?page=2\"  target=\"_blank\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/564a4cbfe4b0cda36fcf79d6\/1447709888281\/\/img.jpg\" alt=\"\"\/><\/a><\/p>\n<p class=\"text-align-right\"><a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/u\/jenniferemilson\">Photo @JenniferEmilson<\/a><\/p>\n<h2 style=\"text-align:center\">REHEAT.&nbsp;REUSE.&nbsp;REPURPOSE.<\/h2>\n<p>A Thanksgiving plan is in place\u2014you\u2019ve organized your menu, and know who\u2019s bringing the sweet potatoes. But what are you going to do with all those leftovers?! Even after you have your fill of cranberry sauce and Brussels sprouts on Thursday, there is likely going to be food that goes uneaten.<\/p>\n<p>Which leads us to the final episode of <a href=\"http:\/\/www.thefoodstand.com\/contest\/nofoodwaste\">#NoFoodWaste November<\/a>:&nbsp;<strong>love your leftovers<\/strong>, and <strong>the freezer is your friend<\/strong>. The final two of <a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/blog\/2015\/10\/28\/nofoodwaste-november-tips\">Foodstand\u2019s Top 5 Tips<\/a>&nbsp;to cut food waste are perhaps the easiest. If you aren\u2019t going to put it in your mouth, package it up to save for another time\u2014either in your fridge to eat later or repurpose, or in your freezer for longer term storage. Armed with good storage containers (glass is best) and plenty of room in your fridge and freezer after celebrating <a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/blog\/2015\/11\/2\/the-lean-clean-food-preserving-machine\">National Clean Out Your Fridge Day<\/a>, you are ready to become a leftover food storage pro.<\/p>\n<p>Leftovers are always delicious as is\u2014simply reheat in pans on the stove, or arrange your dinner in baking dishes to warm in the oven while you enjoy some quality family time. But if you feel like something a little different, you can <strong>repurpose your side dishes<\/strong>&nbsp;in a variety of ways!<\/p>\n<ul>\n<li>Turn leftovers into a delicious <strong>pasta<\/strong>&nbsp;with a box of penne from the pantry. Quickly saut\u00e9 Brussels sprouts and cubed butternut squash in olive oil on the stove with a splash of balsamic vinegar and a sprinkling of red pepper flakes. Toss your vegetables with cooked penne, and finish your dish with a good dusting of Pecorino cheese.<\/li>\n<li><strong>Taco night<\/strong>! Warm tortillas and fill them with your saut\u00e9ed sprouts and squash, along with hot black beans. Garnish with parsley or cilantro, and crumbled ch\u00e8vre.<\/li>\n<li>Try a <strong>fish dish<\/strong>. Thin the cranberry sauce with a splash of orange juice in the blender. Then add your squash cubes to the food processor with a splash of milk to make a quick pur\u00e9e. Serve the pur\u00e9e under a piece of pan-seared barramundi from our friends at <a target=\"_blank\" href=\"http:\/\/www.thebetterfish.com\">Australis Aquaculture<\/a>&nbsp;and finish with a cranberry drizzle over the top.<\/li>\n<li>Or make a <strong>seasonal salad<\/strong>. Add your cranberry sauce to the blender with some olive oil and champagne vinegar for a quick dressing. Throw some greens, room temperature butternut squash and brussels sprouts, and toasted pecans into a bowl, and toss with your cranberry dressing for the perfect sweet and savory meal.<\/li>\n<\/ul>\n<p>Once you\u2019ve had your fill of Thanksgiving dinner and all its variations,&nbsp;<strong>use your freezer<\/strong>! Thanksgiving dinner is a meal that freezes really well. Pre-slice turkey, and portion out your sides\u2014they\u2019ll thaw more easily, and dinner will be ready in no time. And whatever way you choose to enjoy Thanksgiving leftovers, don\u2019t forget to share them with your Foodstand family on the <a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/download\">iPhone app<\/a>&nbsp;and apply #NoFoodWaste for a chance to win prizes!<\/p>\n<p><span id=recipe1><\/span><\/p>\n<h3><strong>EAT &amp; DRINK<\/strong><\/h3>\n<hr \/>\n<h3>PERUVIAN CHICKEN &amp; CORIANDER SOUP by <a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/u\/cravingsinamsterdam\">Cravingsinamsterdam<\/a><\/h3>\n<p>      <a href=\"http:\/\/www.thefoodstand.com\/posts\/4703-cravingsinamsterdam-homemade-peruvian-chicken-coriander-soup-the\"  target=\"_blank\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/564f4004e4b0bbb1d9ca3cac\/1448034309136\/\/img.jpg\" alt=\"\"\/><\/a><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>2 bunches of coriander (without the hard stems)<br \/>200gr chicken (or turkey) breast, diced<br \/>10 cups of chicken (or turkey) stock<br \/>\u00bd cup canned corn, or fresh<br \/>\u00bd cup green peas, can be frozen or fresh<br \/>\u00bd sweet pepper or bell pepper<br \/>1 red onion, chopped<br \/>1 clove of garlic, minced<br \/>1 tablespoon of sriracha or Peruvian Aji Amarillo paste (yellow chili paste)<br \/>1\/3 cup of rice<br \/>Salt<br \/>1 tablespoon of vegetable oil<br \/>Lime wedges for serving<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Blend the coriander with the stock and set aside.<\/p>\n<p>In a large pot, add the vegetable oil over medium heat.&nbsp; Add the onions, garlic, sriracha or Aji Amarillo, and sweet pepper.&nbsp; Cook for about 2 minutes. Then add the diced chicken (or turkey) and rice. Stir for another minute and add the coriander stock. Cook for about 20 minutes. Then add the corn and peas.&nbsp; Let it cook until the corn and peas are done. Taste for salt. Serve with lime wedges.<\/p>\n<p><span id=recipe2><\/span>&nbsp;<\/p>\n<hr \/>\n<h3>WINTER VEGETABLE SALAD by <a target=\"_blank\" href=\"http:\/\/www.thefoodstand.com\/u\/annefood\">annefood<\/a><\/h3>\n<p>      <a href=\"http:\/\/www.thefoodstand.com\/posts\/10210-annefood-homemade-vegetarian-salads-onion-honey-dijon-mustard\"  target=\"_blank\" ><img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/564a4ed8e4b0e099806a16d3\/1447710425191\/\/img.jpg\" alt=\"\"\/><\/a><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p><strong>For the salad:<\/strong><br \/>4 handfuls mixed salad greens (butter lettuce, spring mix etc.)<br \/>2 big handfuls chopped radicchio<br \/>4 tablespoons chopped parsley<br \/>1.5-2 cups mixed leftover vegetables (Brussels sprouts, squash, broccoli, green beans, etc)<br \/>1 onion, chopped<br \/>1\/2 cup cooked lentils<br \/>1 avocado, cubed<br \/><strong>For the dressing:<\/strong><br \/>2 tablespoon extra virgin olive oil, plus more for roasting<br \/>2 tablespoon balsamic vinegar<br \/>2 teaspoon Dijon mustard<br \/>a squeeze of honey (optional)<br \/>a couple pinches of garlic granules<br \/>a couple pinches of onion powder<br \/>a few grinds each of black pepper and sea salt to taste<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Preheat the oven to 350 degrees. Toss your chopped onion with olive oil, salt and pepper, and spread on a parchment-lined baking sheet. Roast until soft and starting to char slightly. Set aside.<\/p>\n<p>Meanwhile, whisk together your dressing ingredients.&nbsp;Combine the lettuces, herbs, vegetables, onion, lentils, and avocado in a large bowl. Pour the dressing on top and toss to combine.<\/p>\n<p>Serves 2-3<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photo @JenniferEmilson REHEAT.&nbsp;REUSE.&nbsp;REPURPOSE. A Thanksgiving plan is in place\u2014you\u2019ve organized your menu, and know who\u2019s bringing the sweet potatoes. But what are you going to do with all those leftovers?! Even after you have your fill of cranberry sauce and Brussels sprouts on Thursday, there is likely going to be food that goes uneaten. Which leads us to the final episode of #NoFoodWaste November:&nbsp;love your leftovers, and the freezer is your friend. The final two of Foodstand\u2019s Top 5 Tips&nbsp;to cut food waste are perhaps the easiest. If you aren\u2019t going to put it in your mouth, package it up to save for another time\u2014either in your fridge to eat later or repurpose, or in your freezer for longer term storage. Armed with good storage containers (glass is best) and plenty of room in your fridge and freezer after celebrating National Clean Out Your Fridge Day, you are ready to become a leftover food storage pro. Leftovers are always delicious as is\u2014simply reheat in pans on the stove, or arrange your dinner in baking dishes to warm in the oven while you enjoy some quality family time. But if you feel like something a little different, you can repurpose your [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[50],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/453"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=453"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/453\/revisions"}],"predecessor-version":[{"id":1053,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/453\/revisions\/1053"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}