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BeachTV Libby's Kitchen 06 - Repurposing Leftovers

994 views · Published 25 February 2016 · 14:15 · Indexed 31 October 2026

Channel: Beach TV CSULB · 2016 · Education

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Bean Dip 
2 cups of cooked pinto beans*
1/3 C Tahini
1/2 C liquid from beans
1/4 C Lime Juice (or passion fruit, or orange…)
1/4 tsp salt (to taste)
Top with fresh cilantro and drizzle with a fresh oil like avocado oil. 

Heat pinto beans and liquid.  In blender (or food processor), blend in order, the liquid from the beans, tahini, and lime juice.  Gradually add the pinto beans and blend until you have a smooth consistency. 

*you can substitute for other beans such as white beans, black beans…

Creamy Bean Soup
Heat leftover beans with some of the liquid until warm. Puree in a blender until you achieve the desired consistency.  Return to the pot and slowly add raw or grass-fed cream until you achieve your desired consistency. Heat until hot and pour over shredded seasonal greens.

An alternative to creamy bean soup:
Sauté some garlic and onions. Add chicken broth, whole beans, farro, and seasonal veggies. 

Whole Grain Crust:
Leftover rice or quinoa (approx. 2-3 cups for a 9 inch pie pan)

Crust preparation
Heat up leftover Rice (or quinoa) and add some extra liquid (water or broth) to create a sticky grain,  

Pulse heated grains in the food processor to create a sticky mixture.  

Put the mixture into a heavily greased (coconut oil, ghee, or bacon grease, lard) pie pan and shape into a crust. 
Create a thinner layer for a crispier crust or thick layer for a hearty crust.  

Baking:
Bake the crust slowly at 275 degrees for about 30 minutes

Increase temperature to 300 degrees and brush with a whipped egg. 
Cook for a 15 minutes 
Increase temperature to 375 and crisp the crust until it is a light brown (10-15 minutes).

Fill crust with your choice of seasonal vegetables and pour 2-4 whisked eggs over the mixture.  Add cheese and or meat per our taste preference. 


Shepard’s Pie
Adjust portions according to your amount of leftover potatoes

2 lbs Weiser Purple heirloom fingerling potatoes
3/4 C Milk 
4 Tbsp Butter, cubed
Shredded Chicken (or other leftover meat)
Fresh organic sweet corn
Diced red and green bell pepper or hot pepper
Spinach finely chopped 
Top with minced cilantro and diced red pepper

Heat the milk and butter. Keep warm.  
Heat potatoes by steaming them (keep out of water).  

While the potatoes are heating get a deep-dish pan or casserole dish.
1. Spread shredded chicken so it covers the bottom of the pan, and pour the red sauce over the meat (or desired sauce). 
2. Add corn, spinach and peppers in layers so that the entire dish is generously covered.

Cut heated potatoes into small pieces and mix on low until all the pieces are broken up (1-2 minutes). Continue mixing while slowly adding warm milk and butter to the potatoes.  Increase speed until smooth and fluffy. If you under mix you will have lumps and if you over mix it will become pasty. 
Gently spread potatoes on top of meat and vegetables.  
Bake at 275 degrees for 20 minutes.

Quick Red Sauce*
Pureed blanched tomatoes
Cumin
Cacao
Salt
Pepper
Dehydrated garlic

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