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What do you do with leftovers?

Xelor

Xelor

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I love me some leftovers. I do all sorts of things with them, from simple reheating to converting them into dishes that require leftovers.

Some of the dishes I prepare are made as much for the leftovers as for eating the first time round. Spaghetti and chilli are two. Hell I love them so much that I can actually just eat the sauce stirred into cold noodles/rice. I'm that way about mac and cheese too, but in my house, it's hard to actually have mac and cheese leftovers; there may be a single or half serving's worth left, but usually that's it unless I cook so much that folks literally can't eat more food.

Cooked veggies nearly always end up in a sandwich. Some of the leftover meat from beef, pork, duck or game roasts ends up minced and mixed in with a salad dressing like sauce and used as either salad dressing, or as a cold sauce over hot veggies. Other times I add it to cheese and add it to a potato. And, of course, leftover meats and shellfish make great omelette stuffings.

Leftover starches are sure to become part of a sandwich of some sort.

So how about you? What do you do with your leftovers?
 
I have a suggestion for leftover cooked rice, preferably Arborio or Basmati. I just made these today and they're scrumptious. I took leftover rice, about 3 cups, added a little beaten egg, mixed in a small amount perhaps 1/8 cup of seasoned breadcrumbs. Then I rolled into large balls about the size of a big meatball, then pressed a cube of mozzarella cheese in the center and closed it. Then I rolled each in beaten egg, then rolled in white flour, back to the beaten egg, then rolled in panko bread crumbs. I deep fried each in 2" of heated canola oil.

They came out browned, super crispy and had a center of oozy-gooey mozzarella. I served it with marinara sauce for dipping.
 
HumblePi said:
I have a suggestion for leftover cooked rice, preferably Arborio or Basmati. I just made these today and they're scrumptious. I took leftover rice, about 3 cups, added a little beaten egg, mixed in a small amount perhaps 1/8 cup of seasoned breadcrumbs. Then I rolled into large balls about the size of a big meatball, then pressed a cube of mozzarella cheese in the center and closed it. Then I rolled each in beaten egg, then rolled in white flour, back to the beaten egg, then rolled in panko bread crumbs. I deep fried each in 2" of heated canola oil.

They came out browned, super crispy and had a center of oozy-gooey mozzarella. I served it with marinara sauce for dipping.
Click to expand...

Yum....A savory variant of "Rice Krispy" treats. There's nothing not to like about that!

Here's a variation that may appeal to some: Try mixing some homemade bacon bits into the rice, along with a dash of cayenne pepper and some brown sugar.

Great suggestion. TY for sharing. I love easy-to-implement ideas that I can try and then experiment with too.
 
Last edited:
;)What’s a leftover...never heard of em!
 
Xelor said:
I love me some leftovers. I do all sorts of things with them, from simple reheating to converting them into dishes that require leftovers.

Some of the dishes I prepare are made as much for the leftovers as for eating the first time round. Spaghetti and chilli are two. Hell I love them so much that I can actually just eat the sauce stirred into cold noodles/rice. I'm that way about mac and cheese too, but in my house, it's hard to actually have mac and cheese leftovers; there may be a single or half serving's worth left, but usually that's it unless I cook so much that folks literally can't eat more food.

Cooked veggies nearly always end up in a sandwich. Some of the leftover meat from beef, pork, duck or game roasts ends up minced and mixed in with a salad dressing like sauce and used as either salad dressing, or as a cold sauce over hot veggies. Other times I add it to cheese and add it to a potato. And, of course, leftover meats and shellfish make great omelette stuffings.

Leftover starches are sure to become part of a sandwich of some sort.

So how about you? What do you do with your leftovers?
Click to expand...


Chili for dinner. Chili cheese and onion omelets for breakfast.

Same for chicken stir-fry which a simple dish of chicken various kinds of vegetables like green beans, snap peas, carrots, onion, bell pepper, etc.., stir-fried quickly with simple sauce made with soy and savory teriyaki sauce garlic powder, siracha sauce and pepper for heat, a little water and corn starch this is served over sticky white rice for dinner. The flavors mingle over night and make for an awesome omelets.

Turkey and ham bones gets turned into pots of beans and a bone broth. The meat gets used in everything from sandwiches to pies to soups to you name it. I love having a ham around because the meat gets put into nearly everything. Turkey is usually sandwiches and pie.

Meat loaf. Meat loaf sandwiches.
 
Nothing fancy. I don't make a habit of making myself anything more complicated than ramen or an egg sandwich, and my siblings and I ussually don't eat together. I'll combine leftovers with each other, or whatever else I'm eating if it seems like they're things that can reasonably go together. On the rare occasion, I'll BBQ pork ribs for folks at my mother's place, but since there's no way to predict how many people will be next door at any given time, I end up cooking too much, and into the freezer it goes.

I've only had a stove for the last four years, my previous living arrangement involving a microwave and pretty much nothing else. I'm trying to take up the opportunity to become a little better at cooking, but I also need to get into the habit of buying more than just ramen and eggs. Also, spices and herbs confuse the bejeezus out of me.
 
Usually end up in tomorrow's lunch. But the missus and I eat lite so there's usually not much in the way of leftovers.
 
PirateMk1 said:
Chili for dinner. Chili cheese and onion omelets for breakfast.

Same for chicken stir-fry which a simple dish of chicken various kinds of vegetables like green beans, snap peas, carrots, onion, bell pepper, etc.., stir-fried quickly with simple sauce made with soy and savory teriyaki sauce garlic powder, siracha sauce and pepper for heat, a little water and corn starch this is served over sticky white rice for dinner. The flavors mingle over night and make for an awesome omelets.

Turkey and ham bones gets turned into pots of beans and a bone broth. The meat gets used in everything from sandwiches to pies to soups to you name it. I love having a ham around because the meat gets put into nearly everything. Turkey is usually sandwiches and pie.

Meat loaf. Meat loaf sandwiches.
Click to expand...

Red:

58828517.jpg

Nary a week goes by wherein I don't roast something. I tell the lady who does my grocery shopping to buy me the biggest roast, turkey, ham/shoulder, etc. the butcher has that she doesn't want for herself. With all my kids mostly out of the house, my lady and I can get through a whole week cooking ("for real") on one day and "working" the leftovers from a roast for the rest of the week and never get tired of it. We don't necessarily do that intentionally, but when things get hectic or "Mother Nature" kicks us with a big snow storm that makes it hard to get "impulse" foods/items, we sure do and don't mind.

This week has been pretty busy with it being time to commence the spring chores -- veggie planting, fresh shellac, pruning, edging, etc. -- at the cabin and in DC....And therein kinda lies the downside of being an empty-nester. (I miss the extra hands, but not the extra mouths to feed, but overall we far more love having our spaces to all to ourselves than we miss the extra hands and mouths. LOL Maybe that'll change when our energy levels decline. <winks>)
 
DH Kirkwood said:
Nothing fancy. I don't make a habit of making myself anything more complicated than ramen or an egg sandwich, and my siblings and I ussually don't eat together. I'll combine leftovers with each other, or whatever else I'm eating if it seems like they're things that can reasonably go together. On the rare occasion, I'll BBQ pork ribs for folks at my mother's place, but since there's no way to predict how many people will be next door at any given time, I end up cooking too much, and into the freezer it goes.

I've only had a stove for the last four years, my previous living arrangement involving a microwave and pretty much nothing else. I'm trying to take up the opportunity to become a little better at cooking, but I also need to get into the habit of buying more than just ramen and eggs. Also, spices and herbs confuse the bejeezus out of me.
Click to expand...


Red:
Oh, I've learned that it's possible to make some really awesome dishes with just a microwave. Simple perfection done lickety split is something m-waves do very well, and there ain't nothing wrong with that. Some of that perfection is actually easier to achieve with an m-wave than were one to use traditional methods. If you're keen to eat super healthy, a m-wave can't be beat.
 
If they hang around long enough to be "iffy" the feral cats living under the shed, get them. Organics go into compost.
 
The Dog gets happier.

We eat a lot of fruit and vegetables, there are rarely leftovers, not with grandkids showing up at the table. Fish leftovers make the midget cat happier and fat. Dog loves chewing on an orange peel. Helps with his breath.

I bake breads often, anything not consumed immediately, sometimes planned, ends up as toast for breakfast or dinner the next night. A light cheese melt with coffee and some berries, a perfect breakfast.
 
HumblePi said:
I have a suggestion for leftover cooked rice, preferably Arborio or Basmati. I just made these today and they're scrumptious. I took leftover rice, about 3 cups, added a little beaten egg, mixed in a small amount perhaps 1/8 cup of seasoned breadcrumbs. Then I rolled into large balls about the size of a big meatball, then pressed a cube of mozzarella cheese in the center and closed it. Then I rolled each in beaten egg, then rolled in white flour, back to the beaten egg, then rolled in panko bread crumbs. I deep fried each in 2" of heated canola oil.

They came out browned, super crispy and had a center of oozy-gooey mozzarella. I served it with marinara sauce for dipping.
Click to expand...
Arancini. You made Arancini!

Popular in Sicilian Delis. I mean really popular. Many of the Italian Delis by me are Sicilian, and each one makes arancini; every single one. I actually like them with some sauce over them, or dipped in sauce, kinda like a glorified gnocchi of sorts. I find them a bit plain tasting when unsauced, but that's how just about everybody I know but me seems to eat them. I like them with cream of garlic as a dip, too. Even ranch. And I dust mine with some sharp Parm or Canestrato. A few red pepper flakes don't hurt either, but I seem to be the only one I know that rolls that way - too.

(Wikipedia) Arancini


Arancini-Italian-Rice-Balls.jpg
 
Chomsky said:
Arancini. You made Arancini!
Click to expand...
Ive eaten that in Italy. Very good.

For me, if its leftover chicken then I usually make chicken salad (with mayo and mustard) or do enchiladas. Leftover pasta is just usually reheated. If's its beef then shepherd's pie. And if it's lamb then kebabs (with roasted onions, totatoes, yogurt sauce and flatbread).

Leftover fish parts and beef bones I make stock with- easy as hell and works great for gravy, soups, and other sauces.
 
Chomsky said:
Arancini. You made Arancini!

Popular in Sicilian Delis. I mean really popular. Many of the Italian Delis by me are Sicilian, and each one makes arancini; every single one. I actually like them with some sauce over them, or dipped in sauce, kinda like a glorified gnocchi of sorts. I find them a bit plain tasting when unsauced, but that's how just about everybody I know but me seems to eat them. I like them with cream of garlic as a dip, too. Even ranch. And I dust mine with some sharp Parm or Canestrato. A few red pepper flakes don't hurt either, but I seem to be the only one I know that rolls that way - too.

(Wikipedia) Arancini


Arancini-Italian-Rice-Balls.jpg
Click to expand...

It's funny that I didn't realize that it's Arancini. LOL! I was just trying not to throw out the extra rice I had made. They were great but the next time I will use Arborio rice, it's stickier and I won't have to add some beaten egg to help bind them before I fry them. I loved how crunchy and golden they came out using Panko breadcrumbs. Good stuff.
 
PoS said:
Ive eaten that in Italy. Very good.

For me, if its leftover chicken then I usually make chicken salad (with mayo and mustard) or do enchiladas. Leftover pasta is just usually reheated. If's its beef then shepherd's pie. And if it's lamb then kebabs (with roasted onions, totatoes, yogurt sauce and flatbread).

Leftover fish parts and beef bones I make stock with- easy as hell and works great for gravy, soups, and other sauces.
Click to expand...

Speaking of leftover stock, I make sure I always have a carton of store-bought stock on hand. Chicken, beef and vegetable stocks. There's so many things that can quickly be made using an already prepared stock.
 
Leftovers usually are the next days lunch or we have a leftover night for dinner where we eat them. Another thing is we will take them over to one of our elderly relatives who can't cook much and they are always very appreciative.
 
DH Kirkwood said:
Nothing fancy. I don't make a habit of making myself anything more complicated than ramen or an egg sandwich, and my siblings and I ussually don't eat together. I'll combine leftovers with each other, or whatever else I'm eating if it seems like they're things that can reasonably go together. On the rare occasion, I'll BBQ pork ribs for folks at my mother's place, but since there's no way to predict how many people will be next door at any given time, I end up cooking too much, and into the freezer it goes.

I've only had a stove for the last four years, my previous living arrangement involving a microwave and pretty much nothing else. I'm trying to take up the opportunity to become a little better at cooking, but I also need to get into the habit of buying more than just ramen and eggs. Also, spices and herbs confuse the bejeezus out of me.
Click to expand...

Start looking up simple recipes on the net. You don't need to follow them precisely, just use them as a guide. Experiment, experiment, experiment. Expect and experience great new adventures in eating, and complete disasters. Add some herbs to those eggs, shop for complex breads, simple dishes of sliced fruit with a bit of different cheeses new to you, same with veggies, blanched (meaning you poured boiling water over them) with herbs, a touch of Irish butter, some almonds or walnuts, and a thick slice of whole grain crusty bread. Beans come in all sizes and colors, boiled, roasted, baked, they can be added to almost any dish or replace meat with rice, pasta, soups and salads.

There's a world of foods new to you to explore out there. From the most simple to the most complex. A simple jarred peach half, some farmer's cheese, a fresh sprig of mint, toast and coffee, a lunch fit for a king.
 
HumblePi said:
Speaking of leftover stock, I make sure I always have a carton of store-bought stock on hand. Chicken, beef and vegetable stocks. There's so many things that can quickly be made using an already prepared stock.
Click to expand...

If you want your flavors to pop but your spices are already balanced add some chicken bouillon. I am like you I keep stock on hand along with dry white and red wines and a marsala wine. You got those and you can make sauces to go with anything.
 
Three options, freeze it for later use, throw it out or use it in a different way.

One option for example for left over macaroni and meatballs is making minestrone soup from it. Just add potato, leeks, veggies and some other ingredients and then your macaroni changes into a great soup.
 
Xelor said:
I love me some leftovers. I do all sorts of things with them, from simple reheating to converting them into dishes that require leftovers.

Some of the dishes I prepare are made as much for the leftovers as for eating the first time round. Spaghetti and chilli are two. Hell I love them so much that I can actually just eat the sauce stirred into cold noodles/rice. I'm that way about mac and cheese too, but in my house, it's hard to actually have mac and cheese leftovers; there may be a single or half serving's worth left, but usually that's it unless I cook so much that folks literally can't eat more food.

Cooked veggies nearly always end up in a sandwich. Some of the leftover meat from beef, pork, duck or game roasts ends up minced and mixed in with a salad dressing like sauce and used as either salad dressing, or as a cold sauce over hot veggies. Other times I add it to cheese and add it to a potato. And, of course, leftover meats and shellfish make great omelette stuffings.

Leftover starches are sure to become part of a sandwich of some sort.

So how about you? What do you do with your leftovers?
Click to expand...

Leftovers are a staple in my home. I cook a rather large meal on Sunday, which typically lasts thru to Thursday.


OM
 
PirateMk1 said:
If you want your flavors to pop but your spices are already balanced add some chicken bouillon. I am like you I keep stock on hand along with dry white and red wines and a marsala wine. You got those and you can make sauces to go with anything.
Click to expand...
Wow, you are damn well ready to run with anything! :thumbs:
 
I eat them.

Sometimes I mix things together but usually I cook dinner with the intention of packing up leftovers in meal form for lunches
 
Mr Person said:
I eat them.

Sometimes I mix things together but usually I cook dinner with the intention of packing up leftovers in meal form for lunches
Click to expand...

Well, that is the nice thing about leftovers: they're already something great, so they don't have to be turned into anything else.
 
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