I know that there are people in this world who will not eat leftovers. My brother-in-law is one of them. He makes his wife cook fresh for him each and every day. Needless to say they are money strapped. I don’t know if it’s from NOT eating leftovers but you have to wonder what their monthly food bill must be like.
I love leftovers. In fact, when I cook I purposely make a little extra specifically so that I can create leftover wonders. Plus, I get a day or two off from cooking, as well as save time and energy. If anyone out there states they don’t like leftovers, make sure you tell them to never go out for a Sunday brunch or head out to an all-you-can-eat buffet. Odds are very, very good that they’ll be eating leftovers and paying top prices for the privilege.
One of my favorite leftovers is rice. You can do a lot with leftover rice. You can make fried rice the next day with your cold rice. Or you can make rice fritters (add egg, grated cheese, parsley and form into little patties and fry). Or you can make rice pudding (my favorite!)
Another favorite of mine, which is perfect for the end of the summer growing season, is what to do with all those green tomatoes that will never ripen on the vine? I harvested them all, put them in a cardboard box with one apple and sealed the box. About a week or two later, all the tomatoes turned red and ripened. What to do with them? I made a tomato salad (cut up tomatoes, red onion and basil, olive oil, salt & pepper) and poured it over a few slices of mozzarella and served with toasted day-old Italian bread)
Voila! A perfect lunch:
Last, but not least, is my super favorite meal that makes the perfect leftovers is pot roast. I sauteed an almost four pounder of beef chuck roast in vegetable oil AND bacon fat (do not tell hubby!) Add in carrots, celery, onions, a few bay leafs and tons of paprika. Once properly sauteed, I poured in a half glass of red wine and cut up some Yukon yellow potatoes. I baked in a 350F degree oven for a few hours till tender. This meal is so good, leftovers couldn’t do it any prouder. This is good eating for days! And thankfully, I like to freeze and date several portions for the freezer for those days when it’s super cold outside and you just don’t have the energy to cook. These homemade frozen meals are simply delicious!
See for yourself:
Let me just throw in this last dish. I very rarely have much leftovers when I make this (about once per year). It’s Eggplant Parmesan. It’s great the first day and hence, thereafter, it’s perfect heated up and served in a portion sized slice of Italian bread (or a roll or baguette) with a side of ricotta. Geeze, my mouth is watering now just thinking about it. This year I made my dish using the eggplants I grew myself, for the first time, in my garden. Simply amazing.
Other than this one photo I have of this dish first coming out of the oven, I don’t have any more photos of it. Yup. It’s that good. We’re too busy eating than snapping photographs. Hubby made the marinara sauce. We ‘fried’ the bread crumb drenched eggplant slices in the oven. Topped with hubby’s sauce and tons of grated mozzarella cheese, leftovers couldn’t get any better than this. My condolences to my BIL. The guy just doesn’t know what he has been missing! And how much money he could have been saving over all of these years. Oh well. His loss. Our gain.