• Posted by Califia Suntree on November 28th, 2011, 6:09 AM

    The best part of Thanksgiving is leftovers. (And togetherness and gratitude and blah blah blah. Mostly, it’s pumpkin pie for breakfast.) But there always seems to be way too much cranberry sauce, and very few ways to use it once the leftover turkey is eaten up. When I found myself with both a half-gone can of cranberry sauce and a bowl of persimmons from my dad’s tree ripening forlornly in the fridge, I decided to try and use them both up at once. Et voilà, this slightly sweet tea cake filled with little bites of persimmon, walnuts and bursting cranberries. The cake is dairy-free, extremely low in fat, and particularly good for breakfast (though not as good as pumpkin pie).

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  • Posted by Califia Suntree on April 11th, 2010, 9:08 AM

    …Courtesy of the Workman Publishing Blog.

    Upcycling Your Leftovers and Odds and Ends:

    Soups, stews and other “mixed-up dishes”: Resuscitate them and change the flavor by adding a different liquid—clam juice instead of tomato juice for example. Or add a new herb for freshness.

    Casseroles such as rice pilafs and baked bean dishes: Add stock, toss in an additional ingredient, and serve as a hot soup.”

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