In this time of pandemic, it isn’t good to just throw away the foods we’d prepared from last night.
Stop wasting food and money.
Here are some creative ideas for meals to make out of leftovers.
Healthier Rice Pudding
1 1/2 cup cooked rice
2 cups milk, divided
1/4 teaspoon salt
2/3 cup golden raisins (optional)
1 egg beaten
1/3 cup white sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes.
Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually.
Continue cooking until egg is set, 2 to 3 minutes.
Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Simple bread pudding
2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
⅓ cup sugar
½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten
Heat oven to 350 degrees.
In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt.
Continue cooking just until butter melts; cool.
Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
Serve warm or at room temperature.
Easy vegetable fried rice
2 cups cooked white rice (12 ounces; 350g; see note)
2 tablespoons vegetable or canola oil, divided
1 small onion, finely chopped
1 medium carrot, peeled and cut into small dice
2 scallions, thinly sliced
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Salt and pepper to taste
1 large egg
4 ounces frozen peas
Break rice with your hands into individual grains before proceeding.
Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking.
Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes.
Transfer to a medium bowl.
Repeat with another 1/2 tablespoon oil and remaining rice.
Return all the rice to the wok and press it up the sides, leaving a space in the middle.
Add 1/2 tablespoon oil to the space.
Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.
Toss with rice to combine.
Add soy sauce and sesame oil and toss to coat.
Season to taste with salt and pepper.
Push rice to the side of the wok and add remaining 1/2 tablespoon oil.
Break the egg into the oil and season with a little salt.
Use a spatula to scramble the egg, breaking it up into small bits.
Toss the egg and the rice together.
Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate.
Left over fish
Cumin salt and pepper
Start by thawing your leftover fish.
Place it in a single layer on a plate and place it in the fridge for a few hours.
Squeeze the juice of one lime all over the surface area of the fish.
Sprinkle with a mixture of cumin, a very small amount of salt and black pepper.
Place fish in a single layer cookie sheet.
Pre-heat by broiling on high for 3 to 4 minutes.
When the fish is heated through, flake it using your fingers and place it into a warmed tortilla.
Mango salsa is a must and maybe a few extra tomatoes cut up in there.
Then add the lettuce and sprinkle freshly chopped cilantro and hit it again with a small squeeze of a lime wedge.
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