I always say to my daughter.....when you have money, you have to save.....when you don't have money yo always have to save....
The same philosophy I apply in my kitchen....
I make crepes filled with spinach and cheese.....If I have left over, then I cut them in pieces and serve them as appetizers with a drink.
I made mushroom masala, and I have some left over. I cooked a couple of potatotes, mix it with the masala and make empanadillas.....good for lunch at work or school. You can use rice or potatoes to absorb the left over if it is too juicy
I love salads, but in winter the quality of the salads are not good. Thus, during weekends, I make a juice with a combination of carrots, spinach and fruits.
The first vegetable I juiced are carrots. With the grated carrot that comes out of the juicer I add it to the italian tomato sauce (perfect thickness for the lasagna), I add it to cookies (I forgot to take pictures), or I bake this wonderful carrot bread from Bego
When I pass the carrots with the spinach, I add it to the lentils
I add the carrots to a pumpkin cream. I always make the cream thicker with oatmeal
500 grams all purpose flour
2 tablespoons of white vinegar or white wine
100 grams of butter
1 teaspoon of salt
Mix all together except the milk. You will have a sandy mixture. Add the boiling water slowly until you have a dough that can be stretched with a rollin pin. Stretch it until 3 mm. Cut it in circles and fill it with your filling of your choice. Bake it until golden brown (about 15-20 minutes) in a preheated oven at 370F