My mother felt strongly that food was precious and not to be wasted. She had been a young child during World War I in Germany, and the experience of scarcity had shaped her attitude. To her way of thinking, all food was to be used up one way or another. Then came World War II and rationing. I too was very young, yet this also gave me lessons in thrifty use of food. Fortunately I have been able to put my early lessons to good use in learning how to create meals from whatever I have left over even if I hadn’t already planned ahead.
A chicken, for instance normally provides two people at least three meals: hot, cold, and soup. That’s easy, but what about the bits and pieces of vegetables, meat, fish, or even pasta that might otherwise molder in the back of the ‘fridge. Why not make a soup, or combine them in a quick stirfry? If your family is fussy about food you probably can’t do that, however a retired couple like us, or even a single person may find it fun to experiment. One warning: it is important for the leftovers from the originals to make good combinations. A curry and a chili won’t mix well.
To use up most leftover vegetables, sauté half an onion until soft and then tip in whatever you have. This freshens the taste and makes them seem like a different dish. Add half a box of chicken or beef broth and serve this as a soup with a salad for supper. Throw in a handful of uncooked pasta of your choice and simmer or add leftover rice for a heartier dish. Or combine the vegetables and the rice or cooked pasta, sprinkle on curry powder, voila, another meal. Cook any leftover hamburger or some other chopped up cooked meat and add to the simple stirfry for a more filling lunch or supper. You can also cover it with leftover mashed potato, pop into the oven and have a shepherd’s pie.
I often use some of that convenient boxed coconut milk to season my leftover vegetables. Or in the summer I may add some salad dressing and toss them with lettuce, chopped sweet onion, and whatever else you like for a cold meal. Adding some canned salmon or tuna makes a more filling meal. The coconut milk is also very tasty with leftover chicken stirfry or soup. Simply chop up what you have, add whatever vegetables you like and warm them all up together with either leftover or freshly cooked rice. For soup, add chicken broth.
Whenever I make rice I make enough so I have some left over. I like to use it to make what I call Pudding As Rice: Per person use ½ cup rice, 1 Tbs butter, 1 Tbs brown sugar, about a half cup or so mixed dried fruit of your choice—brown and white raisins, dried cranberries, cherries, dried pineapple, or whatever else you fancy. Mix and cook together over low heat 15 minutes or so, stirring occasionally until all is mingled into a tasty mix and serve with almond, coconut or dairy cream poured over it. Or instead, combine it with fresh or canned fruit. This simple dessert pleases almost everyone.
Nicely written. All good advice. I have lately taken to making rice porridge (using precooked Jasmine white rice) and adding raisins or other dried fruit. I dilute it with coconut milk and almond milk, plus vanilla extract and a very small amount of maple syrup. (A little butter is optional, except for vegans.) Cook over low heat, stirring often, for about a half hour until the consistency is mushy bordering on creamy, like very well-cooked oatmeal. Add more liquid as it is absorbed by the rice to achieve the desired consistency. So yummy–hot or cold! I learned how to make it from my Chinese daughters. It is what the Chinese eat for breakfast.
Yes, this is a variation on congee.which begins with uncooked rice and is cooked for a very long time. I used to make that in my small slow cooker. But not as fancy as your recipe. Nice one. Thanks!