What To Do With All Those Condiments as Seen On Breakfast Television

You know that chandelier-like crash when you open your refrigerator door? All those condiments you bought for one random recipe… only to use a few tablespoons (now clanking together, untouched?).

In the spirit of Earth Day (using items we already have on hand), I’m thrilled to share some fab recipes on Breakfast Television that help you put those forgotten fridge and pantry staples to good use. Why buy ‘more’ when we can use items we already have on hand, right? Save money and help reduce waste = an Earth Day (and pocketbook) win!

My goal is to inspire you to get into the kitchen and create ‘Delicious & Doable’ recipes/meals with ease (using items you already have on hand (yes, even all those condiments!)).

I hope you love these recipes as much as I do. Happy Earth Day!

Char’s Chickpea ‘Tuna’ (but not tuna) Salad

Chickpeas: not just for hummus anymore folks! This tasty, plant protein & fibre packed ‘salad’ is the perfect excuse to use up many condiments you have in the door of your refrigerator. If you don’t have mayonnaise on hand (or you want a lower fat version) you can use plain Greek style yogurt instead (or even a little sour cream). Grab the recipe here.

Speaking of chickpeas, if you have an extra can or two in your pantry, may I suggest whipping up a batch of my Fudgy Chickpea Brownies with Tahini & Molasses Swirl (yes, brownies made with chickpeas!!). Click here for recipe.

Char’s 20-Minute Pad Thai

Who knew half a cup of ketchup could taste so good? This pad thai not only whips us in little time, it’s also the perfect excuse to use up many condiments you likely already have.

DYK: if you don’t have hoisin sauce on hand, you can use Crosby’s Fancy Molasses instead! Ideally you want to add approx ¼ tsp (1 mL) of Chinese Five Spice to molasses (for every 1 tbsp (15 mL) of molasses). But for this recipe – the five spice is not necessary (but you’re welcome to add it if you wish).

Sauce

• ½ cup (125 mL) ketchup
• ¼ cup (60 mL) each of fish sauce, hoisin sauce, and fresh lime juice (bottled lime juice works as well)
• 3 tbsp (45 mL) natural peanut butter
• 1 tbsp (15 mL) each of hot sauce (heat level of choice), sesame oil, and minced fresh ginger
• 2 cloves garlic, minced
• ¼ tsp (1 mL) chili flakes (optional)

Noodles and Veggies

• 1 (250 g) package wide rice noodles
• 1 carrot, thinly sliced
• 1 red pepper, thinly sliced
• 3 cups (750 mL) bean sprouts
• 4 cups (1 L) broccoli florets, steamed until al dente

Garnish

• ½ cup (125 mL) roughly chopped peanuts
• ⅓ cup (75 mL) chopped fresh cilantro
• ¼ cup (60 mL) each of chopped fresh green onions and chopped fresh mint
• Lime wedges

Directions

1. In a small sauce pot, whisk together sauce ingredients. Bring to a boil and immediately remove from heat. Set aside.
2. Bring a large pot of water to boil. Turn heat off and add noodles. Let stand for about 3 to 5 minutes (refer to package directions).
3. Place vegetables (except for broccoli) in the bottom of the colander. Drain noodles on top of vegetables.
4. Once drained, place noodles and vegetables (including steamed broccoli florets) back in the pot. Immediately add sauce and toss to coat.
5. Divide noodles evenly between serving dishes and garnish evenly with peanuts, cilantro, green onions, mint, and lime wedges.
6. Makes 6 servings.

D & D TIPS:

• Make sure to add sauce immediately to noodles (after draining) or they will turn to clay (well, not really but they will clump together).
• Add grilled chicken, poached shrimp, or thin strips of cooked steak to dish before serving.

Tahini, Molasses & Sesame Dressing

Looking for a fab roasted root vegetable dressing? This Tahini & Molasses Dressing won’t disappoint!

Crosby’s Molasses isn’t just for gingerbread cookies or baked beans anymore! And tahini isn’t just an ingredient in hummus. Make this dressing. Thank me later. Yes, it really is that good!

If you’re like me and love the combo of molasses & tahini my Chocolate Tahini Hummus is another MUST TRY! It’s the perfect excuse to dip some fresh fruit (or salty pretzels). Grab the recipe at the bottom of this post.

Dressing

• ⅓ cup (75 mL) tahini
• 2 tbsp (30 mL) Crosby’s Fancy Molasses (click here for product info) or Crosby’s Maple + Molasses.
• 1 tbsp (15 mL) quality olive oil
• 2 tsp (10 mL) sesame oil *or to taste*
• zest & juice of two limes
• 3 cloves garlic, minced (or ½ tsp (2 mL) garlic powder (not garlic salt))
• ½ tsp (2 mL) each of salt and onion powder
• hefty pinch chili flakes (optional) OR jarred chili paste (to taste – I would suggest 1 to 2 tsp (5 mL to 10 mL)

Directions

1. Stir together all ingredients until well combined. Note: if dressing becomes thick, add a splash or two (approx 1 tbsp (15 mL)) of cold water and whisk until smooth. **when an acidity (in the case lime juice) is mixed with tahini – it tends to seize up (thicken). Adding a splash of water will thin it out enough so you can drizzle.

Char’s Sheet Pan Roasted Sweet Potatoes with Maple + Molasses Tahini Drizzle

~ click here for recipe

Char’s Chocolate Tahini Hummus

~ click here for recipe