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How Creative Do You Get With Leftovers?
Posted by Theresa111 • 7/16/11
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You're too full to finish your expensive restaurant meal. You ask your server for one of those containers to take home the remainder of your meal. Yu think to yourself that they sure will be great for a midnight snack or lunch tomorrow. But the next day, you find you just aren't in the mood to taste last night's dinner.
So you leave the bag in the refrigerator and make something else, or go out to dine again. Now you have two bags of leftovers. Food is too expensive to dismiss these saved morsels of food.
Share some of the ways you have reused, reheated, changed-up leftovers at your house. perhaps you'll say something to give us new ideas.
What do you do with them? How do you turn something cold and not as appealing as it did last night into something attractive and edible today?
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I take my left over vegetables and freeze them in a container and use them in soups.
My meat I use in stir fries, casseroles, pizzas or put them in eggs or make crocquets out of them.
Any other left overs go out to the animals on the farm or compost.-
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AMy I like how you freeze portions to use later. Great idea!
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Took crab legs from last night's dinner and removed the flesh from the shell. Heated butter and Old Bay Seasoning and poured it over the crabmeat prior to the end of the dish. Sauteed onions, carrots, red bell pepper, mushroom slices, grape tomatoes,spinach, garlic two tablespoons minced, EVOO sea salt and ground pepper. Cooked 1 1/2 cups orzo and added a tablespoon of butter and salt. Combined al together. Slices of avocado on top next to the crabmeat.
The leftovers (which are the sauteed veggies), will go nicely over a side dish of Linguine with prawns that I will roast in a marinara sauce.
The plastic storage bag did not photograph very well. -
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If it is meat leftovers I freeze them and once i have enough leftover of different types of meat I make croquets out of them. If pasta dishes, my teen finishes them. -
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If I have a goodly amount of leftovers, I vacuum-seal them. I throw them on a sheet pan lined with parchment paper and then throw it into the freezer for an hour or two to chill down and tighten up. Then I take the pieces and vacuum-seal them. Then label and date them and throw them back in the freezer.
The best part about this is that you just take the package and throw it into a pot of simmering water for about an hour and you’ve got dinner. It’s hot, moist and juicy. There’s no worrying about it drying out in the oven or turning into a hockey puck in the microwave. With a little practice, you’ll even learn how to seal-the-meal with juices and/or gravies. :-) -
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Here’s something that I’ve been doing with leftover steak since I was a kid. In a large covered sauté pan, sauté a medium sweet onion in a little canola oil. Add a couple of cloves of garlic, minced. When the onions are translucent, add a cup of beef broth and a cup of water. Slice the steak thin and on the bias and add it to the pan. Slice about 8 oz. of mushrooms of your choice and add them to the pan. Season with a little salt, pepper and a couple of shots of Worcestershire sauce. Keep it covered and on a low simmer for about 30 minutes. In the mean time, slice some French bread on the bias: I like’m thick. Put a couple of pieces of the bread on a plate. When the meat is done, top the bread with the meat, onions and mushrooms. Bring the sauce to a boil and tighten it up with flour or cornstarch. I add a shot of Kitchen Bouquet for added oomph and color.
I give thanks and enjoy. God bless.-
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Sounds very delicious! Excellent Christopher51.
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I have 2 methods for dealing with leftovers. Option one put in refrigerator and my wife reheats during the week and claims she made dinner. Option two put in refrigerator and forget about them. Eventually they turn green and fuzzy. At that point they go to the trash, sometimes by their own power.-
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Option one is much more rewarding! Give her reheating credits.
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Option one is marginal at best. Option two, however, yields the greatest results and is referred to as, “The Science Project.” :-D
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It is so distasteful (no pun intended) when it's time to send the offending scientific project of mold and stench down the disposal and then fumigate the container. Yuck. Since I do not relish doing this I tend to have become more aware of leftovers and do my best to eat them so no food is wasted.
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A leftover pork loin is one of my favorites. I’ll either make a quickie roast pork Egg Foo Young, roast pork Lo-Mein or, one of my favorites, Cuban sandwiches, or “Cuban Mix,’ as it’s better known by. Unless you live somewhere between Ft. Lauderdale and Key West, lechón asado (roasted fresh ham) is hard to come by. A good pork loin will do.
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My husband does not partake of meat, especially pork. I have been wondering how to slip it into the house and cook one when he is at work. Usually, I buy pork chops (very seldom now), but they are a favorite. I love roasted ham and sliced cold has always been a favorite, too. Bacon seems to be the most pork I get to eat. It makes everything it's paired with taste so much better ... even chocolate ice cream.
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Thursday night I combined and heated both portions, added a little soy sauce and it was excellent.