Forgive my ineloquence, but popping last night’s meal into the microwave and slapping it down on the table certainly conjures images of limp chicken breasts, soggy green beans and the inevitable lump of cold in the middle mashed potatoes. Not the most appealing option.
Even as a child, I despised leftovers. Unless you were pizza, you had no love from me if you were cooked yesterday.
But then, I grew up.
And had a child to feed.
And a husband to make take to work meals for. It no longer seems feasible to make from scratch meals every night.
Enter the concept of repurposing leftovers!
Imagine, turning tuesdays chicken breasts into Wednesdays chicken Pasta into Thursdays chicken pizza?!
I get excited about cooing, it’s true.
So, what were we faced with, this week? Leftover porkchops, peas and mashed sweet potatoes. We had turned some of the meat and peas into an Alfredo pasta, which was well received, but with another meal to make and too much remaining to justify tossing it, I was faced with a challenge.
A tour of the pantry left me with a can of coconut milk and another of pineapple, and a bag of rice, and a container of bred crumbs. The gears began turning. Maybe a little smoke billowed from my ears.
Coconut fried rice with pork, peas and pineapple (the letter of the day is P) and parmasean and sweet potato fritters. A dollop of Greek yogurt for dipping (topped with pepper sauce for mom).
Is there a Nobel prize for leftovers?
On a barely related note, anyone else watching this season of The Leftovers? Madness abounds.