Longtime Scrambler, Julie Rocchio, shared her creative way to use up leftover parsley and feta cheese from a recent Scramble menu. She wonders whether other Scramblers would share their tips for using up ingredients before the next weekly trip to the store:
Julie Reports:"One weekend recently, I was pondering what to do with extra fresh parsley and feta crumbles from that week. So ... I did "breakfast for dinner" and made an egg dish served with bagels and fresh orange slices. The eggs were scrambled with minced parsley and feta stirred in. I think I used about 1/4 cup minced parsley and about 3TB feta with six eggs. It was pretty good.
The big bonus was that the eggs were very green! So, the kids were tickled that we were eating "Green Eggs" a la Dr. Suess, especially my three-year-olds. Not the most brilliant recipe in the world but just thought I'd share. I am extra vigilant these days about being creative with extras as I'm sure others are given recent high grocery prices.
P.S. The parsley was minced in the food processor. I do not think the effect would have been the same had it not been finely minced."
Let us know how you've used up your last tidbits in the 'fridge.
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1 comment:
I've also developed an aversion to throwing away little bits of leftover food, given what my grocery bill is these days. Our kids (5 and 7) love salad bar night, when I take about 8 cereal bowls and fill each one with the chopped or sliced or crumbled ingredients that did not get used up - lettuce with veggies, cheese, beans, fruit, chicken, nuts, eggs, whatever. Then everyone gets to pick at whatever looks good, and we usually polish it all off! Kids love to graze and nibble.
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