TV Tuesday #3: How To Turn Forgotten Fridge Items Into An Amazing Meal


Boom. It’s Tuesday again! And you know what that means? Yup, baby. It’s TV Tuesday.

So this week, on Beyond The Peel TV, we wanted to switch it up a bit and share with you a way to use up those items in your fridge that you know you should/need to eat, but you don’t, because you either don’t want to, or you don’t know what to do with them – aka you’re uninspired.

You know exactly what I’m talking about. The veggies that you thought you’d eat. The herbs you only used for one recipe. Yeah. Those are the ones I’m talking about.

Well, we’ve been putting The Flavor Bible to the test, and just found another awesome use for it. Look up the ingredients in your fridge that are about to go bad and let the book work it’s magic. Come on, I’ll show you how….

httpvh://youtu.be/TisqSgX2vWA

Braised Red Cabbage with Apples and Cipollini Onions

  • 1/2 head (or a full head) red cabbage
  • 1 apple, cored and sliced or chopped
  • 1 lb cipollini onions
  • 2 Tbsp bacon drippings or olive oil
  • 3 Tbsp maple syrup
  • 3 Tbsp apple cider vinegar

Preheat oven to 375 F. Put a kettle of water on to boil. Place all the onions in a large bowl and pour the boiling water over the onions and cover for 5 minutes. This will speed up the process of removing the skins. While the onions are steaming, roughly chop the cabbage and apple. Peel off the outer skin of the cipollini onions. Place the onions, cabbage and apples in a large 9″ x 13″ baking dish.

In a small bowl combine the fat, maple syrup and apple cider vinegar in a bowl. Pour the maple syrup mixture over the cabbage and stir to coat. Add the chicken pieces on top and bake for 4o minutes or until the juices run clear. Ours took a little longer because they were barely thawed.

Lemon Thyme Roasted Chicken

  • 3 chicken thighs and legs
  • 1/2 a preserved lemon, pith and pulp removed and peel finely chopped (or 2 tsp lemon zest)
  • 2 garlic cloves, minced
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt (increase to 1/2 if using lemon zest)
  • 1/2 tsp dried thyme

Mix the lemon, garlic, salt, pepper and thyme together to create a “paste.” Cut a slit in the skin of the chicken pieces. Use your fingers to create space between the skin and the meat. Put an even layer of paste under the skin of the chicken pieces. Season the skin with salt and pepper.

If you’d like to learn more about The Flavor Bible you can read about it right here.

What food do you have in your fridge that you need to use up but don’t know what to do with it?

 

I’m sharing this with Real Food 101, Mangia Mondays, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, These Chicks Cook, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, Whole New Mom, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter Thursday, Simply Lives ThursdayFull Plate ThursdayFood Friday, Friday Food Flicks, Freaky Friday, Foodie Friday.

16 Responses to TV Tuesday #3: How To Turn Forgotten Fridge Items Into An Amazing Meal

  1. Koko April 3, 2012 at 5:36 am #

    Brilliant! I absolutely love this book I think I have to buy it….if I don’t win it!! This is a great video, France!

    • France Morissette April 3, 2012 at 12:34 pm #

      Koko, I am in love with this book!

  2. Joanne April 3, 2012 at 10:58 am #

    I went to a restaurant where they braised cabbage in some kind of apple-y deliciousness and it was surprisingly amazing. I’m definitely going to have to try this cabbage/apple concoction you’ve posted!

    • France Morissette April 3, 2012 at 12:33 pm #

      Joanne, it has such lovely flavor. Let me know how it works out for you. I think you’ll love it.

  3. Katie April 3, 2012 at 5:10 pm #

    Looks fabulous! I just requested the flavor bible from my library as you’ve got me so curious about it. Love how you used up the leftovers!

  4. Kelly @ Inspired Edibles April 5, 2012 at 2:50 pm #

    I absolutely loved this video and the idea of sharing what’s in your fridge (which looks better than mine – lol) and how to make it work with your fabulous book. I will be sharing your clip on my Facebook page latter this weekend (for those of us who are hanging this holiday!). Happy Easter France!

    • France Morissette April 5, 2012 at 3:17 pm #

      Thanks so much Kelly! Glad you enjoyed it and thanks for sharing it :)

  5. Shelley Alexander April 5, 2012 at 9:53 pm #

    HI France, Great video and I love the recipes you came up with using leftovers. I hate to waste food and its great to see you coming up with wonderful recipes that make great use of all these foods you have in the fridge. I like your recipe for braised cabbage and the apple sounds like an tasty addition. I have a tasty recipe on my blog for sweet and spicy red cabbage that you will have to try the next time you make cabbage. Thanks for sharing!

    • France Morissette April 6, 2012 at 2:55 pm #

      Shelley, I’d love to see your recipe! Come share it with us at Whole Food Wednesday or link it up in the comments here. Thanks!

  6. Diane Balch April 6, 2012 at 3:40 pm #

    These are great ideas. Please share them on my foodie friday linky today.

  7. Miz Helen April 7, 2012 at 12:27 pm #

    I just love a meal like this and your recipe is amazing!   Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Glutenfreelyfrugal April 9, 2012 at 11:44 am #

    Thanks for the great tips and recipes, and for linking up to Allergy-Free Wednesday. Hope you’ll join us again this week with another great recipe!

  9. Jenni April 9, 2012 at 1:12 pm #

    These sound great!  Thanks for sharing. :)

  10. Jenn Erickson April 16, 2012 at 7:05 pm #

    I love that even when your fridge is running low, it’s still packed with lots of healthy organic fruits, vegetables and herbs.  When my fridge is low you’d think we live on nothing but mustards and pickles!

    • beyondthepeel April 17, 2012 at 5:47 am #

      You’re Funny Jenn. Thanks for stopping by. i always love reading your comments. You make me laugh!

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