| by: Linda Gray
50% Less Cooking
without hitting the fast food button! Don't you just cringe
when some clever kitchen type tells you what you could be doing
with the leftovers in the fridge, when it's plainly obvious the
leftovers will stay there until they walk out by themselves!
More often than not, saving money with leftovers, although a
great idea, takes a lot of time in preparation and relies on many
other ingredients being available. So..........
Design your own leftovers!
Cooking twice as much as you need 'by design' allows you the
extra time tomorrow with the added bonus of knowing what you're
going to cook.
Dithering around in the kitchen working out who wants what and
what you forgot to buy, takes ages. If you know you've already got
a portion of the evening meal ready in the fridge, life becomes a
lot less stressful.
Most 'in-the-pot' dishes like bolognaise, chile, casseroles and
stews can all be made in double quantities in very little extra
time. Make sure you thoroughly reheat meat dishes until very hot.
The only real problem with in the pot recipes is that you're
obliged to eat the same meal two nights in a row. Although you can
serve it with rice, pasta, or potatoes to add some variety.
If you've managed to cook enough rice to feed the neighborhood,
don't throw away the leftovers. Let the rice cool completely,
place in a bowl, cover with plastic food wrap, and refrigerate.
Then the following evening you have a base for a new and exciting
meal...try these ideas:
- Egg Fried Rice: Make a plain omelette and remove from pan.
Cut into small pieces and set aside.. Put cold leftover rice in
the pan and stir gently. Add omelette pieces, stir and heat
until hot right through. Serve with Chinese style ribs, or
veggie sausages.
- Special Fried Rice: Fry in olive or nut oil a finely chopped
onion, tomato, green pepper and a few sliced mushrooms. Add
leftover rice to pan. Stir gently. Add sweetcorn for colour and
a few chopped walnuts if liked. Serve with any meat, fish, egg
or veggie dish.
- Rice Salad: In a large bowl, mix leftover rice with fresh
raw chopped vegetables; onion, tomato, sweet pepper, celery,
sweetcorn, and any other favorites hanging around in the fridge.
Chill for half an hour before serving. A half mayo-half natural
yogurt dressing can be gently stirred in if liked. To create a
whole summer meal in a bowl, add chopped boiled egg, cooked
flaked fish, pieces of ham or cooked chicken or even nuts and
raisins!
Potatoes can easily be turned into 'designer leftovers'
Cooking a whole tray of jacket potatoes will take no longer
than cooking one or two, just a few extra minutes scrubbing time
needed. Store leftovers in the fridge.
- Flat Fries: Slice and shallow fry leftover jackets in hot
olive oil and some mixed dried herbs or cumin spice. Turn
occasionally. Serve hot with anything.
- Family Omelette: Peel and dice leftover jackets and gently
fry in olive oil, with a chopped onion. Pour over beaten eggs
and add some grated cheese. Cook gently for a few minutes. Turn
and cook the other side. The omelette will probably fall apart
during this manouevre. Just push it back together. No-one will
know! Serve hot with a green salad.
- Rough Potato Salad: Peel leftover jackets and chop roughly.
Mix in a large bowl with sweetcorn, tuna and a little chopped
onion or chives. Serve with a mayonnaise sauce.
Hot mashed potato, served with a delicious gravy, is always a
family favorite. Make twice as much and delight the family two
days in a row! Cool the leftover mash thoroughly. Place in a bowl,
cover with plastic food wrap and refrigerate.
- Baked Mash: Put leftover mash into a large bowl and stir in
cooked flaked white fish, bacon pieces, or cooked vegetables.
Place in a greased ovenproof dish, top with grated cheese and
bake in a medium oven until hot right through.
- Burger Mash: In a large bowl, mix leftover mash with a
little beaten egg, some chopped chives or very finely chopped
onion. Then form small balls in your hands. Flatten slightly
and, if available, coat with breadcrumbs or chopped nuts. Fry as
you would a burger!
- Cottage Pie: Cook minced beef, or veggie equivalent, a
chopped onion and a tin of tomatoes together and place mixture
in a large lightly greased ovenproof dish. Spoon leftover mashed
potato over the top, and sprinkle on a little grated cheese, if
liked. Heat through thoroughly in a medium to hot oven and serve
hot with green vegetables.
Cook a slightly larger chicken and keep the leftovers covered -
and maybe hidden - in the fridge. A vegetarian equivalent of
chicken will work equally well with these dishes.
- Quick Chicken Curry: Pour a home made curry sauce or a jar
of ready - made over cut up leftover chicken pieces and heat
through thoroughly in a hot oven. Always make sure re-heated
meat is steaming hot right through. Serve with rice or jacket
potatoes.
- Chicken Salad: Mix cold leftover chicken with a finely
chopped onion and stir in a half mayo, half natural yogurt
dressing. Add a few walnuts for an extra special treat. Chill
for 30 minutes and serve with any dish.
- Chicken Stir Fry: Put cut up chicken pieces in a frying pan
with a little olive or nut oil. Mix in thinly sliced sweet
peppers, onion, tomato and any other bits in the fridge that
look healthy enough to eat. Cook gently for a few minutes,
ensuring the chicken is thoroughly hot. Then mix into a bowl of
hot cooked noodles. Serve with an oriental style sauce.
Hot Tip: Planning a few menus in advance will mean you are
always in control of nourishing and tasty meals, and no need to
lean guiltily on the microwave waiting for the latest TV dinner to
cook! |
