At some point during every week, my refrigerator looks like this!
Stacks of bowls with prepped veggies and leftovers.
It's not pretty, but Hey, I'm trying to keep it real from now on, right?
There's always the makeshift "potluck" where everyone picks their favorite leftover, nukes it and eats out of the bowl. But I value a civilized family dinner too much for that, and with one teenage boy and one not too far behind, they will resort to that in due time without my encouragement.
Dumping it all out? Sure that's an option. But since a good portion of both my time and money budgets are dedicated to procuring healthy, sustainable and local foods, I REALLY can't stand throwing out food.
Soup or stew in colder months. Mostly veggie leftovers become a frittata. Leftover spaghetti gets turned into sesame noodle salad. AND with a little time investment for chopping, leftovers can even be transformed into meals that are super fun and customizable for picky eaters.
|Leftovers Turned Pasta Bar|
This is the favorite use of leftovers in our house. Our most recent pasta bar featured: fresh green beans, roasted corn, grilled squash and red Gypsy peppers from CSA box, roasted chicken, cooked bacon, a few frozen peas, mushrooms, green onions, shallots, and garlic for flavoring. For the sauce, we had olive oil, white wine and heavy cream, then of course, freshly grated parmesan.
Before you start your chopping of leftovers, bring a large pot of water to boil, then boil whatever pasta you have on hand, saving 3-4 cups of pasta water before draining.
We keep track of who wants what on our dry erase board on the fridge. Everyone writes their order on the board, then my hubby (who is the resident Pasta Bar guru.) will set about making each order. Simply wipe out the skillet in between.
Equipment Note: You'll either need a skillet big enough to two servings at a time (if two people want the same items) or a couple of small or medium skillets for individual servings in order to make this go somewhat quickly.
General order of cooking:
Saute the onions and mushrooms first until soft. Garlic and shallots burn quickly so add them next along with any raw veggies, a few cranks of black pepper, sea salt and a big splash of white wine. Cook til raw veggies are slightly softened and wine has evaporated then add cooked meat (not bacon, though). Add cooked veggies, frozen peas (or other frozen veggies) 1/4 cup cream and 1/2 cup of pasta water per serving. Let cook for a minute then add drained pasta (if it sticks just run a little water over it) and a little more pasta water then stir well. Add a little cheese to the pan to thicken the sauce a bit and taste for salt and pepper adding more if necessary. Transfer to a serving plate or shallow bowl. Garnish with a little bacon, green onions and/or more cheese.
This is an almost weekly staple in our house. The same ingredients as the pasta bar with hard boiled eggs added to the mix (if none are made, I'm always glad to make them since they are a super quick and protein-filled breakfast) and obviously sans the oil, cream and wine. We typically have a simple vinaigrette with 1 part acid (lemon juice, vinegar or a mix) with 3 parts olive oil flavored up with a bit of garlic and Dijon mustard, salt and pepper sitting in the fridge. Then I let everyone have a big plate to make the salad they want. BONUS!! It requires almost no cooking.
My kids will eat a giant salad this way and I feel virtuous for getting them to do so! (Check out this post for a "to-go" version of this!)
This is the ultimate leftover-makeover. The most essential ingredient is cold rice. It CANNOT be freshly made, or you'll have a sticky, gooey mess. Brown rice works great in this. It's already a bit more sturdy plus with all the flavors going on, you tend to forget you're eating the healthier version of the rice family. Any kind of leftover veggies and meats can be used. If I only have veggies, I'll quickly scramble an egg and fry it in a large thin omelet to cut into strips for our protein.
Saute onions and garlic in a little sesame oil then add any raw veggies along with a couple tablespoons of water. When the water has evaporated and the veggies are soft, add cooked meat and rice and a big drizzle of sesame oil. Stir fry until hot. Add some frozen peas if you want and the omelet strips if you chose to make them. Add any fresh herbs last (cilantro, basil or mint) Season with soy sauce and rice wine vinegar or lime juice. Serve immediately. I add chile garlic sauce to mine for a little heat, too.I'd love to hear of things you do with leftovers. It helps to have an arsenal of ideas to work with. Thanks for sharing!
Print Page Copyright 2012 Christi Flaherty, Cook What You've Got