Kitchen Of Use: 6 Tricks So That Nothing On

Cooking a little of this and a little of that has its advantages. Also always cook different dishes. The trick is to take advantage of everything we have and what we have left over, and if we cannot take advantage of it at the moment, we always have the option of freezing it.

Utilization kitchen

Get containers that close well and that are suitable for freezing, freezer bags, etc., so you will always have a place to store everything that you are not going to give out immediately.

1. Leftover salad

You make a huge bowl of salad and you have a culín left over. Don’t throw it away, keep it in the fridge.

The next day, just hydrate some rice wafers and put that salad inside, making some fresh Vietnamese-style rolls. Harnessing and gourmet.

2. Leftover ratatouille

If you’ve made money for a regiment, you’re in luck. Your next meals could be vegetable lasagna with ratatouille, empanadas, empanadillas, savory cakes, paninis, pizzas … Have some hummus with ratatouille toast. Take it to the beach in a sandwich. Decorate a Russian salad with it.

Use the pisto at will. Save what you have left. After all, they are ready-made vegetables that we use in a lot of dishes.

3. Curry (whatever)

You have made a curry and you have some vegetables and broth left over. Do not throw it away. Use it as a base for a vegetable cream, for a vegetable pate (for example hummus) or to dress a salad. Yes, as is. If there is a little broth, add a little water and olive oil and you will have a super tasty dressing.

4. Potatoes

From a stew, boiled, steamed … even if it’s just one sad potato, don’t throw it away. With it you can make the base for a vegetable mayonnaise, as it provides thickness and body with less oil. You can also crush it and mix it with other vegetables and make a toast with it. You can add it to a salad, take advantage of it and make some vegan burgers with the well-mashed potato as a binder, use it as a garnish by sautéing it or roasting it in the pan.

5. Soups

Soups and broths, such as miso or vegetable broths, can be frozen in a tightly closed container. If you do not know what to do with what you have left, put it in a container and freezer until something occurs to you or you feel like it.

With the broth from the miso soup you can make salad dressing, the base for another soup, broth for a stew, etc.

And if one day you’re in a hurry, just boil that broth and put in a handful of thin rice noodles, which are made in 3 minutes, or a packet of ramen noodles.

6. Peeling in general

Potato, carrot, parsnip, eggplant, zucchini … all these skins are edible.

To take advantage of them, what I recommend is to wash the vegetables very well with a brush and under the tap before peeling and cutting them. Afterwards, dry the skins very well and bake them, leaving space between them and sprinkling them with a pinch of salt, so that you get some very original snacks.

Also with the skins you can make broths and bases for broths and soups. If you are not sure what to do with them, put them in a tightly closed container and freezer. When you have a lot, make a good broth with them.