I really want to do an educational post today, which means we’ll gloss over the fact my alternate title was How To Make Leftovers Your Bitch.
Right, where were we? Me, bringing a teaching moment to the table, which feels all kinds of weird for me too, especially since I’m probably the last person you should reach out to for advice, not that it would ever stop me from giving it. In fact, I’m an advice giving machine, especially when you don’t want to hear it. It’s a talent of mine, and I usually realize people are looking for sympathy rather than an actual solution about five seconds after I’ve put in my two cents. Um, awkward much.
With all that being said, I want to share my knowledge and maybe even a pearl of wisdom, hopefully without the uncomfortable silence which generally follows my unwanted and unsolicited opinion. Plus, it’s a topic where I shockingly know what I’m talking about, which is more than I can say for the remaining 64.69% of the time (of course my percentage was deliberate).
Let’s talk about ways to make your life easier in the kitchen, and I don’t mean meal prepping either. Sounds good, really good. Am I right?
I’m talking about LEFTOVERS!!
Wait, wait come back. Hear me out. Please stop wailing, and I’d also appreciate it if you’d unwrinkle your nose; seriously it will age you faster than a speeding bullet, so you might as well lose the puss face and see what I have to say.
Help me. Help you. Hey; it worked for Jerry Maguire.
I love to cook. On weekends. When I’ve got lots of free time. When I’m able to sleep in past 5 a.m.. When I haven’t already put in eight hours at the office. Sounds familiar, right? Toss a kid or two into the mix and spending hours in the kitchen after all the aforementioned stuff can sometimes be a bit of a quandary, well unless your kids are old enough to become little sous chefs who can alphabetize your spice rack for you.
Let’s play the ABC game today, Dick or Jane (I grew up reading these books, which in hindsight explains a lot). A is for Apple Pie Spice, B for Berbere, C for Cayenne. D for Dill. E is for…er well, I guess there is no letter E honey.
Now that we’ve identified my wonderful parenting skills and why cooking in the middle of the week isn’t always a party, let’s talk about how we still need to eat. Since we’re picky little buggers (just me?), we’d also like that same food to be satisfying, scrumptious, and nutrient dense. I don’t think I’m asking too much, although I have been known to be a little bit demanding, but only by a smidge (cough, cough).
Don’t want to cook; got to eat. Therein lies the rub.
I have a solution though. Hence the whole education part of this post. See, it all comes full circle.
My solution is simple: Cook in Mass Quantities, specifically so you can have leftovers because those babies are the bomb.com. I’m not suggesting you just reheat last night’s main course either because that would be a post entitled How To Read Your Microwave Directions. I’m talking about taking those same leftovers, shaking things up, ♫ do a little dance, make a little noise and get down tonight. ♫
Allow me to explain a little more clearly and without the disco vibe.
Our story begins on a cold dark night, where a simple bowl of Stuffed Artichoke Soup with Brown Rice and Asiago Cheese was all our heroine wanted or needed. Thankfully, her above average intelligence, coupled with ninja skills and a strong ability to read weather.com allowed her to forecast this need. Being the planner she is, she went ahead and made epic proportions of brown rice, which had nothing to do with her forgetfulness rice triples in size when cooked.
Faced with mountains of rice, our heroine turned on her creative force field, which might have looked something like a glass of white wine and an old quesadilla maker that had been hiding in the basement for years. She grabbed some tortilla wraps, opened a can of black beans, shredded some cheese, and presto chango, she had a Brown Rice and Bean Quesadilla for dinner.
Yet, still some rice remained. It was the rough and tumble rice, the rice every family has, usually a distant relative, the one who meets a bad egg and gets in with the wrong crowd. Yep that rice went out and got totally fried.
Veggie Fried Rice and all our protagonist had to do was toast the already cooked rice, scramble some eggs, toss in some veggies (optional) and eat.
With our heroine’s help, the last of the brown rice ran into some unattached and eager to please plates of sautéed veggies. The rice climbed up under those same veggies, never to be seen again.
I will grant you the sautéed veggies required some work, all that chopping, dicing and cooking, but our conqueror was able to switch things up and repurpose those bad boys too. They resurfaced, as an unusual, yet appealing pizza sauce, when mixed with some olive oil, and topped with cheese.
Our heroine also recommends taking some of those leftover sautéed veggies and tossing them into a baked potato for an instant flavor party in your mouth.
Editor’s Note: While the photo below is not of those same veggies, our femme fatale simply wants to impress upon you the idea. She is not up to any shenanigans, at least not where leftovers are concerned.
The very last of the sautéed veggies eventually met up with another egg (those eggs are trouble) and made their way into a delicious cheese filled omelet, leaving our leading lady all alone once more.
Thankfully, our heroine is a resourceful woman with many talents, so I suspect she will come out on top, perhaps literally, where she will live happily ever after.
Are you a fan of leftovers? What are some of the ways you repurpose leftovers? If you’ve got any good posts on a similar topic, please feel free to link them up in the comments section below.
Today’s post is being shared with She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.