Roasted Peppers (especially red, orange and yellow ones) are something I love to keep on hand. You can just throw them on the grill or in the oven (in my case, often in the toaster oven) when you are using it for something else, and roast until charred. Put them in a bag, or container and close or cover the top to keep the steam in. Leave until cool enough to handle, remove the skin (the steam treatment will help you a lot in this department) and seeds.
I like to keep them as it is in the container, so that they are versatile for many different things later. If you are an Antipasto fan, they are delicious marinated with Extra Virgin Olive Oil, Salt and a lot of minced garlic, and you can still use it for many dishes including the soups below. Actually the dip has EVOO, garlic, lemon juice, S&P and pureed.
If you add some roasted eggplants, you can make a Serbian/Croatian/Turkish spread called Ajvar. Or my favorite way to make it is to make roasted red pepper puree like this, also roasted eggplant dip (basically the same except using eggplants). Enjoy them separately, or mix them to make Ajvar. Now I have 3 dishes with an effort to make just one. Once you start using them for soups and pasta and whole kitchen sink, these three dips will turn into many more dishes. It’s super easy and anyone can do it. Just a little different way of cooking, but the same thing. The benefits are not just the variety, but huge time-saving as well.
Obviously I took out all meatball first. (My hubby doesn’t mind his food touching red meat, as long as he doesn’t have to eat it.) Then in goes water and red pepper puree. I even added the crust of pizza, just to experiment, since I don’t eat the crust anyway.
Even for those of you who are vegetarian or vegan, or those of you with dietary restrictions, the concept is the same. Just change the ingredients to fit your needs and what you have on hand. If you are gluten intolerant, you can use rice or polenta instead of bread. (Actually if you are, you probably won’t have pizza and bread leftovers!) Cook until heated. Adjust seasoning.
And now it’s a Roasted Red Pepper Bread Soup. It was very good with smokey flavor of roasted red peppers.
Then I got carried away. (Surprise!)
There were some leftover (yes, to me, it’s worth the weight of gold, remember?) of this soup, so I pureed it with a stick blender. My secret trick to create another dish in no time. And there you have it. Now it’s Pureed Roasted Pepper Soup. Because of the difference in texture, the last two actually taste quite different. I won’t recommend eating them back to back like I did (hey, I was testing for you guys!), but seriously, if you didn’t tell anyone, no one’s to know.
Yes it is cheating. but I really love being able to make 3 delicious soups from the leftover someone would throw away. In practically no time.
Once you try it, you may get hooked, like I did.
As a matter of fact, the little voice inside of me (with my mother’s voice) always criticize me that this is so lazy and crazy. But I strongly believe many dishes, especially humble yet hearty food like bread soups’ origin were in the leftover. So are lasagna, and pizza toppings.
So what do you think?
Do you re-purpose your leftovers?
Do you think it’s a good idea? Or bad? And why do you feel that way?
Share your thoughts about this topic.