Rongmtek.. I think it’s better to have leftovers then cook to order. Far cheaper doing bulk in the long run, plus the fun of experimenting with whats left. Then in this case, the freezer becomes your best friend…
I am a man who always cooks more than is needed, and hates to see anything go to waste. A dangerous combination.
Over the years, I have manipulated every type of leftover dish, animal, vegetable or otherwise, into a wide variety of "secondary" applications: shepard’s pies, terrines, pot pies, etc. When I would get to the end of the end, I used to do pretty much what you described. Until one day, my wife decided that the only honest name for this dish is:
I have not made it since.
Turkey & chestnut dressing smoothie, anyone?
the ancient mariner
I live alone so I always have leftovers, but when there were 6 of us there were leftovers too. Sometimes the fridge can’t hold them all.
I recently started making left-over stir fry. Next to Sheppard Pie it is the best use of last nights dinner I have found.
One stalk of celery, 1/2 an onion sliced up, one carrot cut small and any other "stuff" in the fridge –like a half a tomato or the end of a cucumber or zuccini or some peas—and put it all in a hot wok. Or a hot wok substitute—-with some olive oil to make everything slide around nice and easy.
Hot woks are sometimes stolen jewels but not in this case.
Cook over high heat for about 10 minutes, or less —- just until vegetables are done the way you like’em !!!! Take them out and keep warm. Heat up some more olive oil real hot and add the leftover meat (any kind, or fish for that matter), cut up into bite size pieces. When hot put the vegetables back in and add a cup of cooked rice. Add soy sauce, and salt and pepper.
It works for me every time and now the lovely Mary Ann is hooked on it too. Manga, manga —viva la leftovers !!!!!!!!
the ancient mariner
Leftover season is here
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