Family Features
What happens to the rest of the roast chicken that didn’t get eaten at dinner? Or the extra rice or couscous the family couldn’t finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food — and potentially hundreds of dollars each year — when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week — and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Couscous cakes with fresh mango-ginger chutney
Serves 4

Chutney:
    2     tablespoons
        Pompeian Extra                 Light Tasting Olive
        Oil
    1/4     cup finely chopped
        red onion
    1     cup diced fresh or
        frozen, thawed
        mango
    2     tablespoons sugar
    2     tablespoons
        Pompeian Red
        Wine Vinegar
    1/4     teaspoon crushed
        red pepper
    1     tablespoon grated
        ginger

Cous cous Cakes:
    1 1/3     cups water
    2/3     cup original
        cous cous
    2     tablespoons grated
        lemon zest
    1/2     cup chopped cilantro
        leaves
    2     large egg whites
    2     tablespoons all
        purpose flour
    1/4     cup Pompeian
        Classic
        Mediterranean Olive
        Oil
    1/2     teaspoon salt

Chutney: Heat two tablespoons oil in medium sauce­pan over medium heat.

Cook onions two minutes. Stir in remain­ing chutney ingredients, except ginger, and bring to a boil over medium-high heat.

Reduce heat and simmer, uncov­ered, five minutes or until thickened, stir­ring frequently.

Remove from heat, cool and stir in ginger.

Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand five minutes.

Fluff with a fork and let stand five minutes to cool.

Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.

Heat two tablespoons oil over medium heat.

Working with half of the couscous mixture, spoon about two tablespoons into skillet to make a mound, repeat, making eight mounds total.

Flatten slightly using the back of a spoon and cook for three min­utes each side or until golden.

Drain on paper towels. Repeat with remaining oil and couscous mixture.

Serve the couscous cakes with mango chutney.

Basil-rosemary
turkey panini
Serves 4
   
12     ounces Italian bread,
        cut in half
        lengthwise

Dressing:
    1/3     cup Pompeian Extra
        Virgin Olive Oil
    2     tablespoons
        Pompeian Red
        Wine Vinegar
    1     tablespoon Dijon
        mustard
    1     tablespoon fresh,
        chopped
        rosemary or 1
        teaspoon
        dried rosemary
        leaves, crumbled
    2     medium garlic
        cloves, minced
        Salt and pepper to
        taste
    1/8     teaspoon dried
        pepper flakes,
        optional
    1/2     cup chopped, fresh
        basil or 2 1/2
        tablespoons dried
        basil leaves

Filling:
    1     cup thinly sliced
        leftover cooked
        turkey or chicken
            (about 5 ounces)
    1    large tomato, thinly
        sliced
    4     slices Monterey Jack
        cheese with peppers,
        provolone, or
        mozzarella (about 3
        ounces total)

Whisk all dressing ingredients, except basil, in small bowl.

Lightly brush outside of bread halves with one tablespoon dressing mixture and place, cut side up, on a clean work surface.

Stir basil into dressing mixture and spoon over bottom half of bread.

Arrange turkey, tomato, and cheese on top.

Sprinkle lightly with salt and pepper, if desired.

Top with remaining bread half and press down firmly to adhere.

Heat large, nonstick skillet over medium low heat until hot. Place sand­wich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates.

(This will weigh the sand­wiches down, to help cook evenly and absorb flavors.)

Cook eight minutes on each side, or until golden brown and cheese is beginning to melt. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Herbed olive chicken pasta
Serves 4
   
    6     ounces dry whole
        grain penne
        or rotini pasta
    1     cup cooked chicken
        breast meat, cut into
        bite-size pieces
    1     cup grape tomatoes,
        quartered
    24     pitted Kalamata
        olives, or your
        favorite variety,
        coarsely chopped
    1/4     cup Pompeian Extra
        Virgin Olive Oil
    4     medium garlic
        cloves, minced
    1/4     cup chopped, fresh
        basil leaves or 1
        tablespoon dried
        basil leaves,
        crumbled
    1     tablespoon chopped,
        fresh rosemary
        leaves or 1 teaspoon
        dried rosemary
        leaves, crumbled
    1/8     to 1/4 teaspoon
        crushed red
        pepper, optional
        Salt and pepper to
        taste
    2     ounces feta cheese,
        crumbled (1/2 cup)

Cook pasta according to package directions.

Remove pan from heat.

Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta.

Top with feta and toss gently, if desired.