Latest / Silver FM 100.6 / Tired of eating leftovers? Turn your odds and ends into creative meals

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Tired of eating leftovers? Turn your odds and ends into creative meals · Silver FM 100.6

• 0:00
  Speaker 1: You're listening to Life Kid from NPR. Hey, it's Maryelle.
• 0:06
  Speaker 1: When Margaret Lee was a kid, she watched her mom
• 0:09
  Speaker 1: doing something that was a little unusual.
• 0:11
  Speaker 2: She used to like to save takeout sauces from every restaurant,
• 0:19
  Speaker 2: so she would have ketchup from one restaurant, barbecue sauce
• 0:22
  Speaker 2: from another restaurant, maybe some kind of soy sauce, or
• 0:25
  Speaker 2: duck sauce from a Chinese restaurant.
• 0:27
  Speaker 1: After she collected a bunch of them, she would mix
• 0:29
  Speaker 1: them all together and then she would use.
• 0:31
  Speaker 2: It to make a sauce for barbecued chicken. Almost always
• 0:35
  Speaker 2: barbecued chicken, and honestly, it was usually really good.
• 0:43
  Speaker 1: Years later, when Margaret and her sister wrote a cookbook
• 0:46
  Speaker 1: called Perfectly Good Food, they dedicated it to their mom
• 0:49
  Speaker 1: and the way she would rescue takeout sauces because this
• 0:52
  Speaker 1: was a formative lesson for Margaret. It showed her that
• 0:54
  Speaker 1: you don't always need a recipe to make something delicious,
• 0:57
  Speaker 1: and you could find creative ways to use up just
• 0:59
  Speaker 1: about any ingredient in your kitchen.
• 1:01
  Speaker 2: You have these great intentions to cook and eat the
• 1:04
  Speaker 2: things that you're spending your money on, and especially as
• 1:06
  Speaker 2: food costs go up. That's so frustrating, and to use
• 1:10
  Speaker 2: it and make sure that you eat it feels very satisfying.
• 1:13
  Speaker 1: The latest estimate from a nonprofit called Refed is that
• 1:16
  Speaker 1: a quarter of all food products in the US get dumped,
• 1:20
  Speaker 1: and the residential food sector accounts for a big part
• 1:23
  Speaker 1: of that, which means if you spend two hundred dollars
• 1:25
  Speaker 1: a week on groceries and takeout, you might be throwing
• 1:28
  Speaker 1: away the equivalent of fifty dollars of food. But also,
• 1:31
  Speaker 1: once you get the hang of how to use more
• 1:33
  Speaker 1: of your food, it makes the daily chore of feeding
• 1:36
  Speaker 1: yourself easier.
• 1:37
  Speaker 2: Food waste, in some ways is like this trendy new idea,
• 1:41
  Speaker 2: but for many thousands of years that was just cooking.
• 1:44
  Speaker 2: You just used up what you had.
• 1:46
  Speaker 1: On this episode of Lifekit, reporter Emily Seiner is going
• 1:48
  Speaker 1: to talk about how to make creative meals out of leftovers,
• 1:52
  Speaker 1: out of odds and ends and anything else you usually
• 1:54
  Speaker 1: end up throwing away. It might shift your perspective. A
• 2:16
  Speaker 1: lot of us have basically a mini beauty product store
• 2:19
  Speaker 1: in our bathrooms, and it's easy to feel like if
• 2:21
  Speaker 1: you don't use the right serums, creams, acids, and toners.
• 2:26
  Speaker 1: You're somehow doomed to having bad skin, But do you
• 2:29
  Speaker 1: really need all those products? Life Kit made a special
• 2:32
  Speaker 1: newsletter series to help you figure out your skincare goals
• 2:36
  Speaker 1: and what you actually need. Sign up at NPR dot
• 2:39
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• 2:42
  Speaker 1: for this episode.
• 2:47
  Speaker 3: It's a typical Tuesday night in my kitchen. I opened
• 2:50
  Speaker 3: the fridge before dinner and the remains of yesterday's take out,
• 2:55
  Speaker 3: a half eaten rotisserie chicken still on the bone, a
• 2:58
  Speaker 3: couple of raw vegetables, and I usually end up saying
• 3:01
  Speaker 3: something like this.
• 3:02
  Speaker 2: Oh, there's nothing in the fridge. I don't know what
• 3:04
  Speaker 2: to make.
• 3:04
  Speaker 3: But cookbook author and chef Margaret Lee has a different
• 3:08
  Speaker 3: outlook on my sad Tuesday night fridge. To her, these
• 3:11
  Speaker 3: odds and ends from previous meals aren't the roadblock to dinner.
• 3:15
  Speaker 3: They are dinner.
• 3:16
  Speaker 2: Okay. Well, the bone will add flavor to a broth
• 3:19
  Speaker 2: or a stew, and all these vegetables will work, so
• 3:23
  Speaker 2: you know, maybe the potatoes going first, and then the
• 3:26
  Speaker 2: fresh leafy green's going last, and then these vegetables are
• 3:30
  Speaker 2: left over from another meal, so they're already cooked. So
• 3:32
  Speaker 2: I'll pop them in sometime in the middle.
• 3:36
  Speaker 3: In other words, think of the end of one meal
• 3:38
  Speaker 3: as the beginning of the next. That's takeaway one.
• 3:45
  Speaker 4: I don't think there's almost anything in my kitchen that
• 3:48
  Speaker 4: isn't made out of something else.
• 3:50
  Speaker 3: Food writer and chef Tamar Adler is the author of
• 3:53
  Speaker 3: The Everlasting Meal, which is basically a love letter to
• 3:56
  Speaker 3: the style of cooking. The day I talked to her,
• 3:59
  Speaker 3: she was putting together salad for her lunch. She looked
• 4:01
  Speaker 3: at her fridge.
• 4:02
  Speaker 4: Found like a half eaten barrata arugula salad.
• 4:07
  Speaker 3: Barrata is a soft cheese and it kind of melded
• 4:09
  Speaker 3: into the arugula and tomatoes. I might have tossed it
• 4:12
  Speaker 3: right then and there, but Tamar saw potential.
• 4:15
  Speaker 4: I kind of picked the arugula off of the barrada
• 4:18
  Speaker 4: and then added lemon juice and olive oil to it
• 4:20
  Speaker 4: and mixed it really hard, so it became like a
• 4:22
  Speaker 4: creamy dressing, and it was so good. I might I
• 4:25
  Speaker 4: might remake a barada dressing, and it won't be as
• 4:27
  Speaker 4: good because something that it's sitting all night with the
• 4:30
  Speaker 4: little bits and pieces made it better.
• 4:32
  Speaker 3: These byproducts of yesterday's meal are the foundation for today's
• 4:37
  Speaker 3: Maybe you have some leftover rice lying around, Tamar says,
• 4:40
  Speaker 3: that is the perfect start for tonight's dinner.
• 4:42
  Speaker 4: I will try anything with rice into fried rice. I
• 4:47
  Speaker 4: will you know, sautet, some aromatics, so maybe some ginger, garlic, onion,
• 4:53
  Speaker 4: and then whatever other leftover bit there is. So maybe
• 4:57
  Speaker 4: there's like a little bit of beans left.
• 4:59
  Speaker 3: And just because the meal is built from leftovers doesn't
• 5:01
  Speaker 3: mean she treats it like a second class dish. No,
• 5:04
  Speaker 3: She's trying to give these ingredients new life in their
• 5:06
  Speaker 3: new form and.
• 5:07
  Speaker 4: Sort of just take the approach of making it more
• 5:10
  Speaker 4: flavorful and crispy and then spicy, and then usually adding
• 5:16
  Speaker 4: like a squeeze of lemon.
• 5:17
  Speaker 3: It's all about building up your Arsenal of go to
• 5:20
  Speaker 3: recipes that are flexible enough to use up just about anything.
• 5:23
  Speaker 3: Margaret calls them hero recipes.
• 5:26
  Speaker 2: For example, my house eats a lot of bread. My
• 5:29
  Speaker 2: children love bread. I bake bread. We always have bread
• 5:33
  Speaker 2: ends around.
• 5:34
  Speaker 3: So one of Margaret's hero recipes is in anything Goes
• 5:37
  Speaker 3: Savory bread pudding. You throw all that leftover bread into
• 5:40
  Speaker 3: a freezer bag and when it's full.
• 5:42
  Speaker 2: You soak your bread in milk or cream, and you
• 5:46
  Speaker 2: add in eggs, and I like to add in all
• 5:49
  Speaker 2: the different cheese bits that I can find from foraging
• 5:52
  Speaker 2: my fridge, and then it can take just about any
• 5:55
  Speaker 2: other meat or vegetable that you can think of. Generally,
• 5:58
  Speaker 2: I just sawtit them with maybe onions and olive oil
• 6:01
  Speaker 2: and make sure everything's well seasoned, and then you pile
• 6:04
  Speaker 2: it all into a casserole dish and you bake it
• 6:05
  Speaker 2: for about an hour, and it is so delicious.
• 6:09
  Speaker 3: These hero recipes do rely on some advanced planning. You
• 6:13
  Speaker 3: need to make sure you're stocked up on staples. Aromatics
• 6:16
  Speaker 3: like onion and garlic are essential to building flavor. Margaret
• 6:19
  Speaker 3: always has puff pastry in her freezer, which she uses
• 6:22
  Speaker 3: to repurpose leftovers into a savory gallet, and she always
• 6:26
  Speaker 3: has shelf stable essentials like rice and pasta in her cupboard.
• 6:29
  Speaker 2: Well, I've got chicken thighs, and I've got canned tomatoes,
• 6:32
  Speaker 2: and I've got pasta. So all of a sudden, you
• 6:35
  Speaker 2: have this, you know, roast chicken and tomato pasta, and
• 6:40
  Speaker 2: then you've tossed in some fresh greens and some aliums
• 6:43
  Speaker 2: and aromatics and then you have this relief flavorful meal
• 6:46
  Speaker 2: that you can just kind of forge from what you have.
• 6:48
  Speaker 3: Another essential ingredient to have in a hand is eggs.
• 6:51
  Speaker 4: Like you could put anything in a fritata and it'll
• 6:53
  Speaker 4: be great. So just like thinking of it as like, okay, well,
• 6:57
  Speaker 4: if I don't know what to do, I will frittatize.
• 6:59
  Speaker 3: Or to the even easier version of this is just
• 7:02
  Speaker 3: to cook an egg and put it on top. It
• 7:04
  Speaker 3: has the effect of making almost everything feel hardier and fancier.
• 7:08
  Speaker 3: Whatever you make with the staples. You can set yourself
• 7:11
  Speaker 3: up for success by making sure you cook enough to
• 7:14
  Speaker 3: produce leftovers.
• 7:15
  Speaker 4: I probably cook for like six to eight people every
• 7:17
  Speaker 4: single time I go in the kitchen because I can't
• 7:20
  Speaker 4: fry rice anything if there's nothing to fry rice.
• 7:27
  Speaker 3: Tamar also recommends thinking about what you're going to do
• 7:29
  Speaker 3: with all the leftovers before you put them away in
• 7:32
  Speaker 3: your fridge. For example, she might chop up the ends
• 7:34
  Speaker 3: of the parsley she used for dinner and put them
• 7:36
  Speaker 3: on some leftover pasta and then put it in the
• 7:39
  Speaker 3: fridge already combined. Now the next meal is halfway started,
• 7:43
  Speaker 3: or at the very least, she labels the leftovers with
• 7:46
  Speaker 3: their intended use.
• 7:47
  Speaker 4: If I had a little bit of leftover blueberries, I
• 7:49
  Speaker 4: wouldn't say leftover blueberries. I would say like muffins to
• 7:52
  Speaker 4: be on Tuesday. With grated cheese, I would say, like
• 7:57
  Speaker 4: for pasta this week, or like cheese Ryan's to turn
• 8:01
  Speaker 4: into broth. I really liked doing that, assigning the destiny
• 8:06
  Speaker 4: of the food and labeling it.
• 8:09
  Speaker 3: This brings us to take away too, which is a
• 8:11
  Speaker 3: very practical one. Labeling is your friend.
• 8:14
  Speaker 2: I always have some painter's tape and a good charpie
• 8:18
  Speaker 2: in my kitchen so you can label and date things.
• 8:21
  Speaker 3: It's a method that chef's use in restaurants, Market says,
• 8:23
  Speaker 3: but it's equally applicable in your home. And this becomes
• 8:26
  Speaker 3: even more important when you store food in your freezer.
• 8:29
  Speaker 2: What is this brown container that I shoved to the
• 8:33
  Speaker 2: back of the freezer six months ago? Is it soup?
• 8:38
  Speaker 2: Is it cider?
• 8:39
  Speaker 3: I have no idea.
• 8:41
  Speaker 2: You always think you'll remember, but often you don't.
• 8:45
  Speaker 3: Using the freezer is a whole art in itself. Margaret
• 8:48
  Speaker 3: has her freezer bag for the ends of bread, as
• 8:50
  Speaker 3: we talked about. She also has one for making chicken
• 8:53
  Speaker 3: or vegetable stock that houses the carrot peels and the
• 8:56
  Speaker 3: ends of onions, and extra garlet clothes and chicken bones.
• 8:59
  Speaker 3: And there's the freezer bag for smoothies.
• 9:02
  Speaker 2: You know, this blueberry is too squishy, mom, I can't
• 9:04
  Speaker 2: eat this. I just stick into the freezer. This banana
• 9:07
  Speaker 2: is too brown, I can't eat this. I stick into
• 9:09
  Speaker 2: the freezer. And then eventually I just put it on
• 9:12
  Speaker 2: a blender with some yogurt and some juice, and I
• 9:16
  Speaker 2: make a smoothie. And then the smoothie is delicious for
• 9:19
  Speaker 2: all ages, even if it's made up of all the
• 9:21
  Speaker 2: things that have been rejected in the past.
• 9:23
  Speaker 3: Margaret also labels an entire section of her fridge for
• 9:27
  Speaker 3: the odds and ends of ingredients. She calls it the
• 9:30
  Speaker 3: eat me first box.
• 9:32
  Speaker 2: For example, you want a lemon for your cocktail, and
• 9:36
  Speaker 2: you cut open a lemon, and then you open your
• 9:38
  Speaker 2: fridge and you realize you already had a lemon open.
• 9:41
  Speaker 2: And I will often find like three more lemons in
• 9:44
  Speaker 2: the back of my fridge.
• 9:45
  Speaker 3: And the idea, I feel like you're looking in my
• 9:47
  Speaker 3: fridge out.
• 9:49
  Speaker 2: I'm staring at your fridge finding all your secrets.
• 9:52
  Speaker 3: She assures me, this is nothing to be ashamed of,
• 9:55
  Speaker 3: but having an eat me first box, or even an
• 9:57
  Speaker 3: eat me first zone of your fridge can help. It
• 10:00
  Speaker 3: makes it easy to see the half cut lemons and
• 10:02
  Speaker 3: the open container of coconut milk, and the apple that's
• 10:05
  Speaker 3: getting a little wrinkly but still isn't quite ready to
• 10:07
  Speaker 3: retire to the smoothie bag.
• 10:09
  Speaker 2: That's an organizational tool that I feel helps for everybody.
• 10:12
  Speaker 3: In Tamar's fridge. Her organizational tool is making sure everything
• 10:16
  Speaker 3: is stored in her own containers. It becomes kind of
• 10:18
  Speaker 3: a psychological trick.
• 10:20
  Speaker 4: Last night, I served olives at this party, and I'd
• 10:23
  Speaker 4: gotten them in like a plastic kind of clamshell thing
• 10:27
  Speaker 4: from the olive lady. But I put them in a
• 10:29
  Speaker 4: nation jar before I put them away.
• 10:31
  Speaker 3: Tonight, she says, she'll be more likely to reach for
• 10:34
  Speaker 3: her own jar than a plastic container that screams leftovers
• 10:40
  Speaker 3: coming up. I put our chefs to the test with
• 10:42
  Speaker 3: the ingredients that have stumped me in the past. I
• 10:55
  Speaker 3: decide to put Tamar Adler and Margaret Lee to the test.
• 10:59
  Speaker 3: I mean, it's not often I get to ask professional
• 11:02
  Speaker 3: chefs for personalized food advice. So I bring a list
• 11:05
  Speaker 3: of ingredients that I have personally thrown out many times
• 11:07
  Speaker 3: because they've stumped me. One thing is tomato paste. So
• 11:11
  Speaker 3: if I have a recipe with tomato paste, I buy it,
• 11:14
  Speaker 3: I use like the one tablespoon, and then the rest
• 11:16
  Speaker 3: of it just sits there until it goes Yeah, what's
• 11:19
  Speaker 3: like an easy thing to do with tomato paste? There
• 11:22
  Speaker 3: are a lot And then to know when's surprised, tomor
• 11:25
  Speaker 3: starts rattling off a list of options.
• 11:28
  Speaker 4: Every time you make a tomato saush use any kind
• 11:31
  Speaker 4: of a marinade, like a rub on chicken or whatever,
• 11:33
  Speaker 4: all of you dressing, or an olive top, a nod
• 11:35
  Speaker 4: putting a little bit in there, any MINESTRONI would be
• 11:38
  Speaker 4: very very happy. A fresh pot of rice would be great,
• 11:41
  Speaker 4: and I would all just end up like pinky and delicious.
• 11:46
  Speaker 4: I mean we've probably used it up, yeah right, I
• 11:50
  Speaker 4: think we used it up. Alternately, this is what I
• 11:53
  Speaker 4: do more often.
• 11:54
  Speaker 2: I just ignore it.
• 11:55
  Speaker 4: When it says use tomato paste, I'm like, no, I'm
• 11:57
  Speaker 4: just going to use a tomato because I can buy
• 11:59
  Speaker 4: one tomato.
• 12:00
  Speaker 3: In other words, you can use tomatoes in just about
• 12:03
  Speaker 3: anything that calls for tomato paste, and vice versa. And
• 12:06
  Speaker 3: this is such an important cooking technique that it's takeaway three.
• 12:10
  Speaker 3: You can substitute similar ingredients for each.
• 12:12
  Speaker 4: Other even without knowing a technique, going Okay, what is
• 12:17
  Speaker 4: this like that I would know what to do with?
• 12:20
  Speaker 3: For example, in the case of tomorrow's leftover brata salad,
• 12:24
  Speaker 3: she looked at the cheese and thought, this is a
• 12:26
  Speaker 3: creamy dairy product. It's a similar consistency to a thick
• 12:30
  Speaker 3: yogurt or sour cream. I can make a dressing with
• 12:33
  Speaker 3: sour cream, so why don't I make it with the brada.
• 12:36
  Speaker 3: Another example courtesy of Margaret is coleslaw. It's usually made
• 12:40
  Speaker 3: with carrots and cabbage. Carrots are root vegetable, cabbage is
• 12:44
  Speaker 3: a hearty, leafy green.
• 12:46
  Speaker 2: Maybe instead you could swap it for collars and dikon
• 12:51
  Speaker 2: radish or something, and that allows you to try something new.
• 12:55
  Speaker 2: If you got something from a CSA box that you
• 12:56
  Speaker 2: haven't used before, or something that's kind of in the
• 13:00
  Speaker 2: back of your crisper drawer and you didn't know what
• 13:02
  Speaker 2: to do with it, then all of a sudden you
• 13:03
  Speaker 2: have these opportunities to swap one thing out for another.
• 13:07
  Speaker 3: You might end up with a dish that is totally
• 13:08
  Speaker 3: different than what you expected, but equally delicious. One of
• 13:13
  Speaker 3: the many ingredients that tends to hide in the back
• 13:15
  Speaker 3: of my crisper drawer unneedn is lettuce, because as soon
• 13:19
  Speaker 3: as it wilts, I find it unappetizing, and then I'm
• 13:22
  Speaker 3: relieved when it turns brown enough to just throw away,
• 13:25
  Speaker 3: and then I wonder why I bought it in the
• 13:26
  Speaker 3: first place. So I bring this stumper to Margaret. Lettuces
• 13:30
  Speaker 3: that are getting a little suspect. How do I know
• 13:33
  Speaker 3: if it's good to eat? And what do I do
• 13:36
  Speaker 3: with it if it's wilty.
• 13:38
  Speaker 2: We've evolved with the senses to help us make this decision,
• 13:43
  Speaker 2: So like smelling things, the smell test is actually really
• 13:46
  Speaker 2: pretty solid.
• 13:47
  Speaker 3: This applies to lots of food. If it smells bad,
• 13:50
  Speaker 3: don't eat it. But otherwise, she says, I could pop
• 13:52
  Speaker 3: the lettuce into a bowl of ice water, which plumps
• 13:55
  Speaker 3: it back up. Alternatively, instead of trying to make it
• 13:58
  Speaker 3: as crisp as possible for a fresh salad, I could
• 14:01
  Speaker 3: just expand my idea of how it can be prepared.
• 14:03
  Speaker 2: You can sort of change the texture totally, so you
• 14:06
  Speaker 2: could make a lettuce soup. You could make stir fried lettuce.
• 14:09
  Speaker 3: This is takeaway four when in doubt, change the texture.
• 14:15
  Speaker 3: This could look like cooking things that you might normally
• 14:18
  Speaker 3: eat raw, like lettuce or cucumbers. It could look like
• 14:21
  Speaker 3: pureing wrinkly veggies into a soup. Or it could look
• 14:24
  Speaker 3: like grinding down the stems of parsley or basil. They
• 14:27
  Speaker 3: still have that same herby taste, but the texture might
• 14:30
  Speaker 3: be off putting. So tomorrow turns them into an herb oil.
• 14:34
  Speaker 4: I'm gonna chop these herbs up, or just stick them
• 14:36
  Speaker 4: in the glender with a clove of garlic and lend
• 14:40
  Speaker 4: them up and add olive oil, and then it's just
• 14:42
  Speaker 4: gonna be my like base sauce for everything.
• 14:45
  Speaker 3: I tried this at home, and I can attest a
• 14:47
  Speaker 3: pesto made with the stems tastes exactly the same as
• 14:50
  Speaker 3: a pesto made with the leaves. And it saved me
• 14:52
  Speaker 3: from having to buy twice as many herbs as I need.
• 14:54
  Speaker 4: And so I would never throw those things out. They're
• 14:57
  Speaker 4: so good. You know.
• 14:59
  Speaker 3: One way to increase the lifespan of all the parts
• 15:01
  Speaker 3: of your veggies is to store them with the right
• 15:03
  Speaker 3: balance of moisture. Baby spinach that you buy in a
• 15:06
  Speaker 3: plastic bag tends to get gooey, Margaret says, because the
• 15:10
  Speaker 3: plastic just retains too much moisture.
• 15:12
  Speaker 2: So if you stick a paper towel or a kitchen
• 15:14
  Speaker 2: cloth in there with the greens, then they'll stay fresher
• 15:18
  Speaker 2: much longer. So things that you notice getting soggy you
• 15:20
  Speaker 2: could wrap in a dry cloth, or things that look
• 15:23
  Speaker 2: really dry you could wrap in a wet cloth, and
• 15:25
  Speaker 2: so kind of managing the right moisture and humidity for things.
• 15:32
  Speaker 3: Not every experiment with every ingredient is going to be successful.
• 15:36
  Speaker 3: In fact, this is takeaway five. Cooking with leftovers should
• 15:40
  Speaker 3: be an adventure, like Margaret's mom throwing all the sauces
• 15:44
  Speaker 3: together on a chicken, not trying to achieve the exact
• 15:46
  Speaker 3: same outcome each time, or Tamar frying rice with whatever
• 15:50
  Speaker 3: she has in her fridge. Going off script is essential
• 15:53
  Speaker 3: to using up leftovers, and that's a good thing.
• 15:56
  Speaker 2: It ends up being this fun game where you are
• 15:58
  Speaker 2: creating something from what seems like nothing and solving this
• 16:01
  Speaker 2: puzzle and then you get to eat it. And I
• 16:03
  Speaker 2: think the more that you're creative in the kitchen and
• 16:05
  Speaker 2: you take risks and you try new things, the better
• 16:08
  Speaker 2: of a cook you become and then the more likely
• 16:10
  Speaker 2: you are to get a delicious dish over and over again.
• 16:12
  Speaker 3: And if it doesn't work, well, that's an adventure in
• 16:14
  Speaker 3: its own right.
• 16:15
  Speaker 4: I over salted the pasta water like three nights ago,
• 16:19
  Speaker 4: and we just all had to suffer through really salty pasta.
• 16:22
  Speaker 4: I was like, it's so wonderful to know that we
• 16:25
  Speaker 4: can survive eating this too salty pasta.
• 16:28
  Speaker 3: Now, if it's really inedible, I give you permission to
• 16:31
  Speaker 3: toss it and order take out tonight. So to recap
• 16:37
  Speaker 3: take away one, think of the end of one meal
• 16:40
  Speaker 3: as the beginning of the next. Take Away two. Labeling
• 16:44
  Speaker 3: is your friend, take Away three, substitute similar ingredients for
• 16:48
  Speaker 3: each other. Take Away four, when in doubt, change the texture,
• 16:53
  Speaker 3: and take away five. Cooking with leftovers should be an adventure.
• 16:57
  Speaker 2: It's kind of a game. You know, it's like your
• 16:59
  Speaker 2: own version of child. But hopefully you're not having to
• 17:02
  Speaker 2: put gummy bears in your dinner or something.
• 17:04
  Speaker 3: But you know what, if you want to try it,
• 17:06
  Speaker 3: go for it.
• 17:15
  Speaker 1: That was reporter Emily Seiner, Do Love Life Kit. Then
• 17:19
  Speaker 1: you need to hang out with us on the NPR app.
• 17:21
  Speaker 1: It's the best way to catch every episode, and if
• 17:23
  Speaker 1: you turn on notifications, we'll let you know the minute
• 17:26
  Speaker 1: a new conversation drops. Download the NPR app and let's
• 17:30
  Speaker 1: keep talking. This episode of Life Kit was produced by
• 17:33
  Speaker 1: Margaret Serino and edited by Sylvie Douglas. Our digital editor
• 17:37
  Speaker 1: is Malica Greeb, and our visuals editor is c. J. Rikalon.
• 17:41
  Speaker 1: Megan Kane is our senior supervising editor, and Lauren Gonzalez
• 17:44
  Speaker 1: is our executive producer. Our production team also includes Andy
• 17:47
  Speaker 1: Tagle and Claire Marie Schneider. Engineering support comes from Sina Lifredo.
• 17:52
  Speaker 1: I'm Mariel Segarta.
• 17:54
  Speaker 2: Thanks for listening
• 18:01
  Speaker 1: It