The subtle art of using leftovers.
When I was working full-time, I used to take the previous-nights leftovers into work for lunch the next day. My big boss used to scoff at me saying it all looked “far too healthy” with “too many vegetables”, especially in summer when things leaned towards salads. Now days I have a liquid diet generally during the day until around 3pm in an effort to control my IBS-C. (this is perfectly nutritionally achievable with well-constructed smoothies… and I do still sneak in the odd biscuit or piece of toast!). This means that we often have leftovers to contend with.
I cleaned out the fridge last week, and much to my horror discovered where all the plastic and glass containers had mysteriously disappeared to… that dreaded no-mans-land in the back of the fridge where leftovers and forgotten loose partially used vegetable pieces go to die. Luckily 99% of it was all compostable. So into the compost it all went, and with each scoop (and retch) I was determined to make better use of our leftovers moving forward.
To start with I did some research watching a show on Netflix called “Best Leftovers Ever!”. The format was suitably electric, and the competition fierce. Some ideas were good, ingenious, and others a little far-fetched for every day use. Whilst it was super full on, with some very eccentric competitors, (and generally over the top), I do love Rosemary Shrager and enjoyed the dry humor of it all (giant Chinese food box included)… and ultimately was left feeling inspired.
So far, I have discovered the joys of cooking extra carbohydrates such as pasta, rice, and potato, for an easy 2nd night meal. I find often pasta sauces and curries are even tastier on that second day once the ingredients have all shaken hands and got to know each other a bit better. Not to mention the relief that comes with knowing that all I have to do to prepare dinner that night is pop them in a plate and hit the “reheat plate” setting on my microwave. It’s almost like having a night off… I imagine this is what it feels like when people without gastric issues order takeaways??
I also enjoy a good leftover night. Rummaging around in the fridge for leftover proteins, a bit of this, a bit of that, half a tomato sliced up with a bit of salt and pepper, hash made from leftover mashed potato… it makes for a hilarious plate but pointedly uses up all those leftovers.
Certain leftovers however require a little more attention. Studiously chipping away at that large bowl of ambrosia I made for the gram, turning bread into mousetraps, offering relatives and friends brownies and treats when they pop in for a cup of coffee, and re-imagining leftovers into completely new meals.
A good example is leftover roast chicken. I am sure we all remember our mothers and grandmothers thriftily cooking a chicken much too large for the whole family, and curiously looking on as she “stripped the chicken” into shredded chicken pieces. (Black Books means I have a rather particular image in my mind of that scenario). My favorite way to use up leftover roast chicken other than hiding it in a sandwich, corn fritter or hearty pot pie in winter, is to really pack the flavor in by popping it in a curry or Chinese dish. You can conveniently do this with a simmer sauce (such as Fodmapped for you or Bays Kitchen to name a few) if you are time poor or try my all-time favorite by adding it into a classic Chinese Low FODMAP Sweet and Sour Chicken.
How do you like to use your leftovers? Leave me a comment and let me know! I’d love to hear your classic or creative suggestions alike.
Ellen X