The problem with leftovers...

So here's the dilemma:

You make dinner. 

 It tastes AMAZING.  

You eat it.

 Maybe you even go back for seconds. 

Once the dishes are done, you pack up those precious morsels that were spared, and put them into the fridge for safe keeping....

Fast forward 18 hours and one of two thoughts cross your mind:

....Ooh, I have leftovers, GET ME TO THE FRIDGE!!!!

or

....Ugh, I'm starving, and there's only leftovers, maybe I'll just swing by the Whole Foods Buffet

For me, any leftovers that don't involve Thanksgiving dinner are usually more of an "ugh" than a "ooh!" But I have learned, over time, how to give new life to these items, so they end up on top of your plate instead of in the bottom of your barrel. Some of these tricks can even save you cooking time later in the week.

PRE PLANNING:

...when shopping, make sure to get a variety of bright fresh vegetables.  My usual suspects are bell peppers, fingerling potatoes, grape tomatoes, english cucumbers, avocados, baby kale, romaine lettuce, broccoli, carrots, squash, sprouts and lemons. But buyer beware: don't buy too much! The magic number seems to be one package of each (for a household of 2 in a week).

....staples to keep stocked: fresh herbs, soft salad cheeses, carbs (pasta, rice, bread), pastry dough, organic "better than bullion" (LOVE THIS STUFF), garlic and onions.

....when cooking try to keep it simple and don't douse foods in sauces/dressings - soggy and wilted never taste good the next day. When I make a pasta dish, I usually cook the entire box of pasta, and only sauce on the plate.  When I pack up leftovers, I make sure to do so separately.

THE NEXT DAY:

...make a different meal than the night before.  Don't just heat up leftovers.  Give them a whole new flavor profile! Use your imagination.  Try using meat leftovers in a stir fry with some julienne vegetables (from the shopping list above) sauteed with a soy, garlic, honey and ginger. Or toss it into broth with wild rice and veggies and lots of lemon. Another option, that is my favorite, is a giant salad.  It is a great way to clean out the fridge and fill your plate with lots of color and tastiness!

Leftover Makeover!
 bison steak (recipe) +cilantro+ potatoes from the day before, 
tossed with all these veggies and gorgonzola - 
served with lemon wedge and grilled baguette

Leftovers don't have to be savory.
 Invite the sweets to the leftover party too!-
Strawberry Popovers (recipe below)

Strawberry  Popovers:

I made these up on the fly last week before I took off for a business trip. I had a hunch that they would go to waste if I left them whole in the refrigerator, so I decided to leave a treat behind.  These were the result....not too shabby

1 sheet of puff pastry (leftover in the freezer) - cut into 6 rectangles -

Line the botttom of a greased muffin tin with dough

Melt:

2 tbsp brown sugar

2 tbsp butter 

2 drops of vanilla

Toss with 3 cups of hulled and quartered ripe strawberries

Pinch the excess dough closed at the top, brush with a teeny bit of melted butter and sprinkle with sugar.

Pop in 350 degree oven for 15 min  (until the tops are golden brown).

Let cool and enjoy with freshly whipped cream or vanilla ice cream!

Cheers,

Bee