Don’t Throw That Out! 7 Ways to Safely Reclaim Spoiled Food

Have you ever walked into the kitchen to get that first cup of coffee only to discover someone left the ice cream on the counter all night? Or the milk? I don’t hate spoiled food as much as I did before I found clever ways to use items I used to throw out.

Sour Milk

It often happens in warm weather, with even a limited milk supply; some of it turns sour before you can use it. Don’t throw it out, even if there is only a little. Sour milk is a valuable kitchen asset!

Have a clean glass to pour the remnants in, and keep it in the fridge until you have accumulated one cup. Then plan to use it as soon as it thickens since milk becomes bitter if it stands too long. Note: Recipes using sour milk must include baking soda. Sour Milk Biscuits.

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Melted Ice Cream

Use melted ice cream for baking a cake. Your liquid, fat, and flavorings are premeasured in the ice cream. And if that ice cream just happens to have big chunks of chocolate, pralines, cookie dough, cherries or nuts, all the better. Like the ice cream, your cake will be filled with yummy goodness. Melted Ice Cream Cake.

Stale Bread

Fear not if you can’t finish that loaf or baker’s dozen before it goes stale. Day-old croissants, muffins, cornbread, or bread make great bread pudding. For every 2 cups of these cubes, add 1 cup of milk or half-and-half, an egg, and some sugar and raisins to a buttered baking dish. Bake at 350° F until it’s slightly quivery when jiggled.

Stale chips, crackers

Use leftover potato chips by crunching them over baked casseroles. Stale crackers and tortilla chips are also excellent candidates to add that crunch factor.

Leafy Vegetables

Stop and reassess before you toss wilted, soggy, leafy vegetables like kale, spinach, and lettuce into the garbage. Their beauty may have waned, but they are still nutrient-dense and a great addition to your next morning smoothie. Put them in a bag and store in the freezer.

HINT: Do the same with grapes and berries that are on their last leg before turning to mush. Apple peelings, too.

• MORE: What to Do With Leftover Green Salad (Don’t Throw it Out!)

Zucchini

Using all the zucchini while they are still firm and fresh is not always easy. Here’s an idea for zucchinis that aren’t as crisp as you’d prefer: Snip off the ends and grate on a cheese grater. Squeeze to remove as much water as possible, then toss with egg, flour, and parmesan cheese to make Easy Zucchini Fritters.

Cheese

Fromage fort. It’s not what you’re thinking—blankets of cheese spread over furniture for kids’ play! Actually, it’s French for “strong cheese.” Translated, it is a delightfully economical blend of whatever odds and ends of cheese you have, plus some wine, garlic, salt, pepper, and herbs.

Basically, you throw all of it (think leftovers from last night’s party) into the blender and Voila!, a spread for crackers and baguette, or a dip for veggies. This really is quite amazing.

There are no rules or recipes, just guidelines. But the main thing, the salient bit, is that you just wing it.  Check it out!

• MORE: How to Make Fabulous Meals from Leftovers

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Originally published at everydaycheapskate.com.