Making the Most of Leftovers
Leftovers might sound like undesirable previous meals however transferring leftovers from one meal to the subsequent – slowly dwindling the stockpile – is a problem and an artwork type in my kitchen. The truth is, I don’t assume I can think about a day the place I don’t use some kind of leftover in a salad, smashed on toast, or beneath a fried egg. Leftovers preserve me from losing meals and provides me a psychological and bodily ‘break’ from cooking an entire new meal.
Three tips I’ve discovered to assist essentially the most in using leftovers is to all the time make additional, portion out my leftovers into totally different containers (resembling greens, grains, beans, or sauces), and have an adequately stocked pantry filled with instruments for repurposing previous meals into new ones.
COOKING EXTRA VEGETABLES
Prepping greens in massive batches does take a little bit extra time, however it’s price it when it solutions the ‘what’s for lunch’ query. Roasting up just a few kilos seasonal veg will get me by every week of meals. Tandoori cauliflower that went on the facet of final nights curry can discover a place in at the moment’s tandoori wrap, and perhaps even tomorrow’s breakfast hash. On the finish of the week, mismatched vegetable leftovers can get tossed in a salad, grain bowl, or a wrap.
Most entire grains and legumes take a while to organize. Doubling and even tripling what a recipe requires saves time sooner or later – and extra grains and legumes do properly for every week at a time within the fridge or for months within the freezer. I’ll cook dinner up an additional cup of plain quinoa and use it for breakfast porridge and even fritters afterward down the week.
Chili Roasted Broccoli
Roasted Butternut Squash
PORTIONING OUT LEFTOVERS
Whereas it wont work for all conditions, portioning out leftovers from a meal into particular person parts may also help make future meals extra manageable and appetizing. Holding the sauce separate is essential – in case your making fritters solely sauce what you intend to eat instantly. The identical goes for many salads – gown solely what you intend to eat proper then. Grain and noodle primarily based salads are usually wonderful, and even tastier, when dressed a number of occasions. Keep away from mixing all of your leftovers collectively and also you’ll find yourself with parts as an alternative of a soggy pish-posh of meals.
Beet Salad with Broiled Feta and Sesame Sunflower Seeds
Kale Bulgur Fritters with Garlic Yogurt
Brown Rice Carrot Fritters with Chipotle Sunflower Sauce
Roasted Carrot Multigrain Pilaf with Pepita Pesto
Cauliflower Truffles with Brown Rice and Cheddar
Any leftover will be introduced again to life with recent herbs, a squeeze of lemon, some good high quality olive or nut oil and a pleasant ceramic plate to place all of it on. Try my pantry staples- for concepts on easy methods to breathe life into your leftovers.
Dips and Spreads
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