Chatelaine Kitchen

10 ways to use up December's leftover ingredients

From peanut butter to frozen cranberries, here are some great recipes to make the most of your leftover goods

Here are some useful and yummy ways to make the most of your ingredients from our December issue:

Peanut butter from our crispy tofu with peanut sauce

1. Nutty cocoa: Whisk into hot chocolate.

2. Protein-packed breakfast: Stir into cooked oatmeal. Drizzle with honey.

More recipes with peanut butter.

Sun-dried tomatoes from our roast oregano lamb with vegetable caponata:

1. Creamy soup: Chop and bring to a boil with tomato juice, vegetable broth and cream. Puree in a blender. Serve with crusty bread.

2. Modern hummus: Puree with chickpeas, olive oil and lemon juice.

Looking for more inspiration? Check out these sun-dried tomato recipes.

Pistachios from our pistachio feta pesto and honey walnut bars:

1. Weeknight pasta: Puree with basil, grated parmesan, olive oil, lemon zest and juice. Toss with cooked penne.

2. Quick and healthy supper: Brush salmon fillets with Dijon mustard, then coat with chopped pistachios. Bake at 400F for about 15 min.

Need more ideas? Check out these recipes with pistachios.

Thai green curry paste from our Thai fish curry:

1. Veggie burger: Whirl with firm tofu, fish sauce, quick oat, egg white and cilantro in a food processor. Refrigerate until firm, then form into small patties. Pan-fry over medium until golden brown.

2. Spicy side: Stir into cooked rice and black beans with cilantro.

More recipes here.

Frozen cranberries from our bacon-wrapped tenderloin with caramelized shallots and cranberry-port jus:

1. Festive chiller: Use as ice cubes in holiday drinks.

2. Ruby sorbet: Whirl with granulated sugar in a food processor.

More recipes here.