Leftovers. I am not a fan. Most pasta dishes I will reheat. My issue is my palette senses subtle changes in reheated meat. We only use ground turkey, but reheated? No thank you. I can handle ham reheated, but we do not enjoy it often. Beef, okay, but again it is about once a month. Chicken? Cold, blah. Microwaved, yuck! Most soups sans meat, yes please! Leftovers save money, I get it. But most are not for me. Perhaps I need to be more creative. A few weeks ago on Chopped, the chefs had to craft an appetizer, dinner, and dessert from leftovers. Not a casserole in sight. I salivated.
Before me sat a tub of mashed potatoes from Grandma and a container of freshly shredded carrots courtesy of M. From the pantry I grabbed garlic powder, an onion, and salt & pepper. A saute pan, some non-stick spray, and minutes later – delicious potato-carrot pancakes! Topped with unsweetened applesauce and multiple servings later, happy smiles and filled tummies surrounded our table. I was impressed.
Potato-carrot cakes
Unfortunately the evidence disappeared, we enjoyed every last pancake. Have you ever whipped up a concoction and impressed yourself with its tastiness?
Wow, I am very impressed. Have I ever done that? hmmmm, not sure. You know by now that I am not a fan of cooking but I’ve been at it for many, many years so I probably have concocted something out of mere nothing once or twice.