Recipes for Leftovers in Fridge: Potato Tacos, Asparagus Frittata, and Easy Dill Pickles

But all that has changed this week, and I’ve dedicated some of my free time to learning how to mix flours that work for lighter pastries and breads, as well as learn the techniques to make light, fluffy breads and cakes be born.

New Ferments

We’ve also started learning how to ferment all manner of things as a fun and useful activity. We are now raising a sourdough mother, managing dill pickles in the fridge, and our beer, cider, cheese, and root beer-making kits are on their way. We decided that some of the things we really enjoy we could be making ourselves now that we have so much time on our hands.

It’s been a rewarding science project, and we’re also looking forward to all the tasty things we’re slowly bringing to life. Fermentation really is about patience. These little projects are teaching us all the value of slow food and delayed gratification.

Recipes for Leftovers in Fridge

I thought this week I’d share a few of the recipes I’ve made with some of the slow food items and leftovers in the fridge. Most of the veggies and greens in the recipes can use whatever you have in your pantry or fridge. They’re easy, quick and delicious — just the sort of thing to make when you’re tired of cooking, want to be doing anything else, or just want to use up what you have left in the fridge.

Potato Tacos

Ok, so I know these sound weird, but hear me out — these little crispy potatoes will convince even the most diehard meat person to enjoy veggie taco Tuesday. We recreated the flavors from one of our favorite taquerias to create our own riff on our favorite to-go lunch.

Ingredients

• 2 large potatoes, cubed small
• 1/2 teaspoon garlic powder
• 1/2  teaspoon onion powder
• 1/2 teaspoon cumin (more if you want a really bold flavor)
• 1/2 teaspoon chili powder
• 1 Tablespoon light cooking oil (or more to coat potatoes)
• Salt to taste

To assemble the tacos:

• Corn tortillas warmed in a pan and stored in a clean kitchen towel (to keep warm)
• Cilantro
• Chopped onion
• Salsa verde or whatever you like on a taco (the verde is the best flavor combo IMHO)
• Sharp cheddar (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, combine ingredients and toss to coat.
3. On a large baking sheet, spread mixture out into a single layer.
4. Bake for 20 minutes or until potatoes are golden brown and crispy. Toss once halfway through to keep from sticking and crisp all sides.
5. Remove from oven and assemble using your taco ingredients.

Cooking notes: We also will do these “Americano-style” with lettuce, tomato, red salsa and cheese. You can’t go wrong with toppings, and a little sliced radish is nice if you have on hand.

Wilted Asparagus Frittata

We had some wilting asparagus, some tomatoes going prune-y, and a few peppers that needed used up. We also needed a tasty Sunday morning breakfast that wasn’t sugary. The result: a delicious, fluffy, crispy frittata that demanded seconds.

Ingredients

• 6 eggs, whisked to a light yellow color
• 2 cups veggies (I used asparagus, peppers, onions and tomatoes)*
• 1 tablespoon spices (I used tarragon, thyme, fennel and lavender)*
• 1 teaspoon minced garlic (about 2 cloves)
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a cast iron pan (or oven and stovetop safe pan) on medium heat, cook garlic and veggies until softened.
3. Add spices to veggie mix and stir to combine.
4. Add eggs, stir a few times to combine all ingredients.
5. Place pan in oven and bake for 15-20 minutes or until eggs have set and top has a nice golden color.
6. Remove from oven and allow to sit for 5 minutes to cool slightly. Serve with lightly dressed salad greens or avocado.

Cooking notes: I added some leftover ham, diced. Bacon or any other meat could be used here as well. Any spices will work here. For a “Mexican” flavor, add cumin, chili powder and oregano. For “Italian,” add basil, oregano and red pepper flakes. You can also add cheese after removing from the oven. I sprinkle about a cup or so over the top and allow the heat to melt it. You can also add the cheese about 5 minutes from the end of baking.

Easy Refrigerator Dill Pickles

These are still a work in progress. They take about a week to ferment and be ready to eat. I didn’t have fresh dill this time, so I used dried. I will update next week once they are done as to whether the dried dill worked.

Ingredients

• 2 cups cucumbers sliced or cubed (the small pickling ones work best, but I used seedless English ones this time)
• 2 cups hot water
• 1 cup white vinegar
• 1 tablespoon salt
• 1/2 teaspoon sugar
• Handful fresh dill (I used about 4 Tablespoons dry)
• 8 garlic cloves (I used about 3 Tablespoons minced)
• 5 black peppercorns

Directions:

1. Clean and scald a 1-quart mason jar or other lidded glass container (do not use metal).
2. In jar, combine hot water, vinegar, salt and sugar. Secure lid and shake until completely combined.
3. Add cucumbers, dill, garlic and peppercorns.
4. Secure lid and shake gently to coat cucumbers. Make sure they are submerged in brine.
5. Place in refrigerator for one week.

Cooking notes: These pickles will keep 4 to 6 weeks in refrigerator if you use a clean utensil each time to remove them. No fingers! I shake my jar about every other day just to make sure it combines.

Dana Gnad is a freelance writer and photographer with over 20 years of experience in technology. She has spent most of her life living on various homesteads — off-grid, urban, and everywhere in between. Currently camped out on 30 acres in the suburbs, affectionately known as The Lazy Dog Farm, she is working on her first book and dreaming of a life on the sea. Connect with Dana on Facebook and Instagram, and read all of her MOTHER EARTH NEWS posts here.

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