The problem with the word leftovers is the sense that this is what you’re eating simply because no one else did. The term seems to put off folks– therefore leaving the leftovers right where they are. Waste not, want not is the mantra behind this term and I’m a firm believer.

As life gets more expensive, we can’t afford to waste food; so instead enhance your leftovers and make it right!

Some ideas for leftovers:

• Take your leftover rice and beans and wrap in a tortilla then sprinkle with cheese and or salsa for a quick burrito.
• Only have 2 pork chops leftover and need to feed 4? Dice it up into chunks and toss together with white rice and soy sauce, and create your very own pork fried rice!
• Leftover pasta can be tossed into a broth for a hearty soup!!
• Even leftover roasted potatoes can be tossed into eggs the next morning.

I won the leftover challenge on Hell’s Kitchen when Ramsay gave us a bunch of ingredients left over from the night before, which was ended up becoming my famous chicken soup!! It also won me a spot on TV the next day and the envy of my fellow finalist! I don’t like throwing away what others may be wishing for, I guess it was my mother and aunts always reminding us “eat all your dinner, there are many who aren’t that fortunate” that stayed with me but it doesn’t seem like a bad idea especially when you can get a little creative.

Autumn is officially here and that means, leaves falling and changing, football on Sunday’s and Monday together with the refreshing chill in the air. This is also the time for comfort food. Nothing says comfort more than a dish that warms the belly and the soul. On football Sunday’s our kids comes over and I get to do what I love most, prepare some game time treats, like Cuban sandwiches, or my own chicken gyros. Whatever the menu, it’s a blast to get together and enjoy family time. My white bean and leek soup was a big hit at last Sunday’s game and at the Fiesta de Flores at the Bronx Botanical Garden and now I share it with you. I recommend IMUSA’s electric pressure cooker to get your beans nice and tender and cut your time away from the game!

White Bean and Leek Soup

Ingredients

1lb bag of dry white beans (soaked overnight)
1 bunch of leeks – rinsed and coarsely chopped
1 bunch of scallions – finely chopped
1 large ham steak – cut into small bite size pieces (no fat)
3 potatoes – peeled and cut into bite size pieces
1 16oz container of low sodium chicken broth
1 large Vidalia onion – peeled and coarsely chopped
3 cloves of garlic – minced
Extra virgin olive oil
Salt & pepper

1. Add your soaked beans and 1 cup of water to your pressure cooker and cook for 40 minutes.
   Turn off and let it sit until for about 10 minutes before releasing the steam.
2. In the meantime, pour olive oil to coat the bottom of your stock pot and heat on low. Add your chopped ham pieces and cook until light crispy; about 5-7 minutes. Remove from your pot and set aside. In that same oil, add your minced garlic and cook until lightly browned, then stir in your chopped onions and leeks. Cook until onions and leeks are lightly browned and softened.
3. Carefully open your pressure cooker and using a ladle; add two scoops of your beans with some water into your onion and leek mixture. Using a hand blender or regular blender, puree the beans, onion, leeks and garlic.
4. Drain the rest of your beans and add to the puree. Stir in your potatoes, cooked ham pieces and chicken broth and bring your stock pot to high heat.
5. Don’t salt until some of the broth has evaporated as the ham releases some salt.
6. Cook until potatoes are soft and then add salt and pepper as desired.
   Serve hot and topped with chopped scallions

September 25-26 Fiesta De Flores Y Comida