When it comes to food and entertaining, the mantra would be “Reduce, Reuse, Recycle, Compost.” With cooking, I find it much more challenging to reduce. In terms of shopping, the stores often dictate the quantities I purchase: I must buy a 1 cup container of sour cream, even though I will only use 2 tablespoons. I’ll admit it’s getting better: I can now buy chicken broth in one cup packages instead of one quart. Most grains are sold in bulk bins. Even celery is sold by the stalk. Most challenging is gauging what quantity to prepare for dinner parties, especially buffets.
So it happened when Dina and I hosted Mole cannoli – a feast of two of our favorite foods. The final guest count was a moving target – between the quest for finding a babysitter or the new boyfriend we didn’t realize would be coming. And we wanted a nice variety of moles, salads and garnishes. Needless to say, we did not do a very good job of reducing – there were ample leftovers. The best I could do was reuse and recycle. We ate leftovers for a few days, and the excess of black beans and mole sauces went into the freezer.
Last week, inspired by Lydia’s black bean dip post, I pulled the black beans out of the freezer. I intended to make the dip for a friend’s party, but as I set out to make the recipe, I realized I didn’t have most of the ingredients on hand. But! I did have ½ cup of leftover green mole from that same evening that generated the black beans. I pureed the two together and, Voila! Black Bean dip. (P.S. The sour cream on top was leftover from another dinner the previous week)