Thursday, May 1, 2014
Scrounge the Fridge for Leftovers
An essential part of Tightwad Cookery is not letting things to go waste. It doesn't have to be a boring repeat of exactly what you ate previously. Once a week (or more) you will find "scrounge for leftovers"
Here was one such recent meal for me. When I looked, I found some leftover pickled red beets, mashed potatoes, pork loin, ham broth, and asparagus. While I simply heated the asparagus, potatoes, and pork loin, I made a nice gravy out of the small amount of ham broth I had left (a 1/4 cup of ham drippings can be used to make about 1 cup of gravy. I like to use milk instead of water with ham gravy), and since I had my fill of cold pickled beets this week, I turned the leftover beets into Harvard beets by simmering them in their pickling juice with a little corn starch to thicken it.
There would have been other great things to do as well. Had I had some leftover rice, the pork loin is great for fried rice. Mashed potatoes cooked in a pan with a little butter and sauteed onions is a great side dish reminiscent of perogies, a popular Polish dish. I could have used the asparagus and chopped pork loin in a a quiche, omelet, or frittata.
What is leftover in your fridge right now that you can transform into a new meal? Share with us below!
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