That may just sit there on the shelf while you wonder what to do with them?
I often have leftovers.
I am pretty good at using them up.
They either turn into my lunches over a few days or I re-invent them into something else.
I had a conversation with Stacey & Suz about menu planning & trying to use what is in the fridge yesterday. Stacey is a meal planner while Suz & I
I have never been a menu planner- basically as I like to buy seasonally & also what is on special. I tend to buy and then make up the meals from whatever produce I have.
But I am very aware that it takes a certain level of food knowledge to be able to do that. It isn't that easy for everyone to just make something up from what they have in the cupboard & fridge.
Although I am hoping that with my upcoming 'Pantry stock' posts that you will be on your way!
Stacey wrote a great post about being more mindful with food here- run and read it!
So let's all try & be more mindful of creating less waste, using what is in our fridge & just generally being more mindful in our attitude to food.
Leftovers sounds so drab but lots of food actually tastes SO much better the day after as the flavours have developed & settled.
This week see how you go making use of what is on your fridge!
Let's try and reduce the waste together.
GOURMET GIRLFRIEND'S ROAST VEGIE & SPICES RICOTTA FRITTATA:
I made a Roast dinner on Friday night and had lots of leftover vegies. The littlies didn't last for the 'big' dinner and had gone to bed.
And to be honest I always tend to do HEAPS of veg as i LOVE roast veg! sometimes more than the meat.
I didn't want to waste the vegies and so I made a Frittata with the leftovers and fancied it up a little with some chunks of spiced Ricotta dotted through it.
The result was sensational. The big boys LOVED it.
They have both taken it to school for lunch today.
It also makes the BESTEST picnic food ever!
WHAT YOU WILL NEED:
- 250g spiced Ricotta mix (I use same principles as from my Ricotta chicken recipe - I change the mix a little every time depending on what I feel like)
- leftover Roast veg - I had Pumpkin, Carrot, potato, Spanish onion, whole garlic cloves, cauliflower in this lot but pop in whatever you have.
- 4 organic eggs
- a handful of extra fresh herbs- roughly chopped
- 2 tablespoons cream.
- S & P
Preheat oven to 170C.
Oil a large oven dish and scatter the Roast veg across the pan.
Scatter the fresh herbs over.
Dot the dish with tablespoon clumps of the Ricotta.
In a bowl whisk together the eggs and cream.
Pour over the top of vegies.
Pop in oven for about 20 minutes or until the top is looking brown.
Take out of oven and let cool.
Can be served warm or cool.
Cut into slices and serve with crusty bread & butter or with a salad.
I'm not sure what reminded me of this song this week but it BLOWS my mind.
Jill Scott wrote it as response to media wanting her to change her body shape to make her more ....well more what?
way to respond lady!!!!
GIVES ME CHILLS EVERY TIME......