I’ve asked my EatGreen2016 fellow bloggers to share what is it that they do with leftovers and many interesting suggestions came up. Here they are:
Holly’s tomato sauce
My standby is to throw everything in a pan with a tin of tomatoes or passata and make a sauce to go with pasta, rice, jacket potato or cous cous.
Most chopped veg can go in – mushrooms, onion/spring onion, courgette, leek, peppers, broccoli, chilli, garlic, peas, corn – bung in anything you like which you think will work together! The only veg I tend not to use are potatoes, sweet potato, cabbage and squashes as I serve the sauce with a carbohydrate so don’t need more adding, but you could bung it all in together and treat it as a stew instead.
Some salad can be added as well, watercress, spinach or rocket will wilt nicely if you add just before the end of the cooking. Fresh tomatoes can always be added of course. I just avoid lettuce as I don’t like it cooked (eat it as a side salad!)
Protein wise, use up cooked chicken, bacon, prawns, sausage, tofu, tuna, salmon etc. Depending on what you have you can combine them.
Add whatever herbs you like for flavouring fresh or dried, I love basil, thyme or rosemary and usually add chives if I need more of an onion flavour. A little wine could be sloshed in and allowed to reduce too. Or add tabasco, Worcester sauce anything you like and have lying around. Only season at the very end after tasting as the sauce may not need it.
If you have a little leftover cheese you could grate/crumble it on top to serve. If you have quite a lot of cheese to use up undercook the veg slightly, mix in a baking dish with partly cooked pasta, top with the grated cheese and bake in the oven.
Sarah’s Quick Mediterranean pasta stir-fry
At the end of the week I quite often have a selection of veggies that didn’t quite make it into salad or anything else.
My usual suspects are a few bits of any of the below:
- Onion (regular or spring)
- Green beans
- Spinach or cabbage or kale
- salad tomatoes
- Plus Some cheese
So in my store cupboard there is always garlic, pesto and pasta (also usually olives and chilli).
- Put some pasta on to cook, shapes rather than longs work well with this.
- Chop whatever veggies you have, as if you were doing a stir-fry so long thin-ish strips
- If you have cabbage / kale or green beans or asparagus – I recommend lightly steaming first in the microwave
- Stir-fry your veggies starting with those that take longest, use a v small amount of oil. Add garlic, chillies, olives etc if you want to.
- Drain your pasta
- Once your veggies are in the soft but not soggy stage toss in a good few teaspoons of pesto and the pasta.
- Give it all a good stir to heat through
- Season if required
Serve in a bowl – you can top it off with any of these below or leave it plain
- Grated cheese
- Some chopped fresh tomatoes
Sarah’s Chilli chips – it’s a dirty delight!
So you had a takeout and didn’t really need all those fries? Or perhaps you have a few oven chips left in the bottom of the freezer?
You will also need some other frequent leftovers:
- Fresh or dried chilli
- Peppers red & or green are fine.
- If you are using oven chips you need to cook them first.
- Heat a stir-fry pan with a v small amount of oil
- Chop your onions and peppers into thin strips or finely chop
- Crush garlic and finely slice chilli if using fresh.
- Stir-fry the veggies garlic & chilli lightly and add the chips in and fry till everything is hot
- Season if required
Serve when no one is watching possibly in a naan!
Jo’s handy tips for leftover feta cheese, rice and avocado
- Leftover Feta/soft cheese
- Add leftover feta/soft cheese to your scrambled eggs or omelette for a creamy, cheesy flavour!
- Cooked too much rice?
- Cut half a red pepper in half and bake in the oven to soften, then add rice and top with bacon/cheese/veg and bake again in the oven.
- Ways to use Avocado
- Cut up into small chunks, mix with tabasco, fresh coriander, onion, lemon/lime juice, small chunks of red pepper (optional) to create a salsa that can be used on chili con carne, salads or wraps!
The main thing is to make sure that you have eggs. I usually use two eggs per person.
Other Ingredients- a tablespoon of olive oil and any combination of these:
Cooked potatoes, onions, tomatoes, courgette, cheese, cooked kale, peppers, cooked chicken, chorizo, mushrooms -the possibilities are endless!
Heat olive oil in a frying pan.
Add chopped or finely cut slices of your chosen ingredients. Let it cook for a couple of minutes.
Lightly beat the eggs. Add salt and pepper to your taste.
Pour the eggs over the other ingredients in the frying pan. Make sure the egg mixture is well distributed over the leftovers. Let it settle for a couple of minutes.
Now you have two options:
- Carefully turn the mixture on to a plate and back into the frying pan to cook the other side.
- Carefully slide the mixture onto an oven dish. Put the asparagus on top. I have a fan assisted oven and it took about 15 minutes at 180 degrees for the frittata to settle.
Of course if you have one of those snazzy hob to oven pans, the above options are mostly irrelevant and you just need to keep an eye on the time.
Make sure the eggs and your chosen ingredients are cooked through before serving.