Wasteless Wednesday: French Fries and Flag Salad
Welcome to another fabulous Wasteless Wednesday—where no leftover is left behind.
In honor of the approaching birthday of America, I thought it would be fun to focus on foods that are colorfully themed for your July 4th festivities…all from your leftover scraps around the house.
The first item at bat is a favorite of mine that recalls our nation’s first ally…french fries.
These can fall under the white or red category depending on if you’d prefer sweet potato or regular fries. Adding ketchup puts them in the red category too.
I came across this nifty recipe for blue ketchup if you want to work all 3 theme colors into this 1 dish: http://chocolatecoveredkatie.com/2011/08/07/blueberry-ketchup/
Somehow I always have potatoes around the house. Not just because we’re Irish but they seem to be a staple in many homes. Using leftover potatoes works best if they are quartered. I like to leave the skin on to add extra flavor and a slight crunch
French Fries Ingredients
All leftover potatoes, or 3 medium sized potatoes around the house
Cooking oil: canola, olive, or garlic, enough to coat potatoes
Salt and pepper or other seasoning of your choice
1. Preheat your grill to medium-high.
2. If using medium uncut potatoes, clean and scrub. If using leftovers, skip to step #3.
3. Cut potatoes into 1.5 inch wedges or into vertical slender slices for a classic fry look. If leftovers are too small, don’t worry about cutting them, you can grill them to perfection.
4. Put oil into large bowl. Toss cut potatoes in oil. Sprinkle in salt, pepper, and any other spices or sauces. Toss again.
5. Grill potatoes until they are marked and centers are softened, about 8-10 minutes. If using leftovers, make sure to grill until they are crisp, but if you are worried they will burn, turn down grill heat and leave on longer.
6. For fries that get done sooner, wrap in foil and leave on grill where fire is less intense. This keeps fries warm without burning.
TIP: If you have a handy-dandy apple slicer somewhere, it works wonders for cutting potatoes into wedges…as long as you have the muscle to do so.
Recipe adapted from: http://www.familyfreshcooking.com/2009/08/02/grilled-potato-wedges/
Summer is the season of family reunions, and bringing home a little bit of everything is almost inevitable. Last week I helped cut pounds of strawberries and watermelon for my family, inspiring the following Flag Colored Salad
Leftover fruit: blueberries, strawberries, watermelon, or other of the red, blue variety
2 Tbsp. Honey
Spinach, kale, other green
Plain noodles, cooked (this is another great way to sneak in leftover grains: couscous, noodles, white rice etc.)
1. If you decide to make the salad with noodles, make sure to boil noodles, or cook other grain as directed on package. If using leftovers, skip this step.
2. Combine red and blue fruit, feta cheese and leafy green (optional) in bowl
3. Cover with honey (optional)
4. Add in cold leftover noodles of choice or cooked noodles. I tend to prefer couscous, or noodle shells, fusilli, or macaroni
5. Toss all thoroughly and cover. Keep cold until served
TIPS: This salad is a great way to get rid of other leftovers. Leftover cold chicken would also taste great in this salad
Your end result could look like this:
Flag Salad recipe adapted from: http://www.budgetfairytale.com/2013/07/patriotic-treats-watermelon-and-blueberries-two-ways/
Happy July 4th and eat up—there may be no leftovers this time.
Comment below to let us know how you adapted your own flag salad or French fries.