Christmas has come and gone; the trash from the New Years celebrations have been hauled away. Much money has been spent; our food budgets are squeezed, and we are only halfway through January. We are wondering what to prepare for the people we love best. Eating out is NOT an option. It’s important to eat out of the cupboard, fridge and pantry…oh, what’s a frugal cook to DO?
The Normanator thinks his bride can morph left overs with the best of ‘em. He does not always realize that food left over from one meal is a Grand Plan for Planned Overs to make another stunning delight for his palette. grin
One of the foods we enjoy around here as an “afterthought” is pork. Meat is so bloomin’ costly that we use it sparingly. This practice probably contributes positively to our glowing good health, too! We had some thin cut pork cuts awhile back so I browned and braised all of them. We ate 2 and the rest went into the fridge, along with the delicious braising broth.
When I was pondering another meal, I simply pulled out 2 more of the cooked meat and cut bite sized pieces. I also took out the cooked rice that I had stashed into a refrigerator container.
***The rice I had on hand was a lovely gift from a friend. It was a luscious combo of brown rice, wild rice and daikon seeds. Mmm…
***Daikon radishes look like white radishes on steroids; they are large, sweet, and highly nutritious. They are used often in Asian dishes.
The rice went into a hot skillet I had sprayed with a bit of oil, along with some chopped onion and celery. When it was thoroughly heated and the veg was soft, the pork went into my favorite skillet.
***Gotta love those cast iron skillets!
While the ingredients warmed I stirred up a couple of eggs, seasoned them with soy sauce and pepper and a touch of curry powder. I had the burner set to MEDIUM heat.
There were frozen peas on hand, so a few handfuls of those went into the skillet. Boy, by now things were smelling mighty fine!
Before the peas were hot, I drizzled the eggs over the whole works, stirred it to keep the eggs from sticking to the skillet and lowered the heat. Just for fun I sprinkled a tad of ginger into the mix. I wanted it to have a bit of kick, but not much.
We had a big veg salad with this fried rice meal and we were too full for dessert, which would have been mandarin orange slices! We saved those for the next time!
How do YOU use leftovers? Do you PLAN for leftovers? We’d love to hear how you morph food from one meal into masterpieces for another meal! There is no doubt you are more creative than Mother Connie!
It has come to our attention that, despite the glitch we’ve encountered with posting, you are sharing this with your networks and folks are coming into the Club House to see how they might manage their food dollars!
People who use EBT cards from SNAP or WIC have apparently found us to be helpful. So have those who have goods from food pantries, food banks, or food commodities. Many of us are living on a dime. Those who are frugal by nature appreciate low cost food ideas, too. Our goal is to help anyone, but most especially users of public assistance to s t r e t c h those food budgets. It’s not easy and help may or may not be on your front porch!
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Thanks, Guys. Enjoy your leftovers!
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