My parents and I are currently eating our ways through all the leftovers that have accumulated during the Christmas holidays …
~ munch, munch ~
What I think works very well is to combine leftover foods with something fresh, and make new dishes of old things all the time. Leftovers, in a wider sense, here also contain foods which my mom bought to make me happy (she did!) – lots of chicken, cherry tomatoes, carrots, shiitake mushrooms, and the like – and which had not been prepared since everything else was so much, and thus had to be finished off as well, due to the freezer being stuffed already. Here is a little gallery showing dishes we (okay, mostly I ) enjoyed during the past days – and a recipe, in the end.
~ chicken with cherry tomatoes and leftover green beans ~
~ leftover venison and green beans with brussel sprouts and shiitake ~
~ chicken with leek and onions in tomato sauce ~
~ chicken with carrot tagliatelle ~
~ leftover venison and potatoes with brussel sprouts ~
~ roasted pork and shiitake with fresh cherry tomatoes ~
~ leftover venison with onions, shiitake, and lamb’s lettuce ~
~ chicken with turnip, shiitake, and sweetheart cabbage ~
~ leftover fish and potatoes with tomatoes and lamb’s lettuce ~
The last dish I made as a quick dinner for my parents one day, and all the fish and potatoes left from the Christmas dinner went into there. My parents enjoyed this dish very much, and I really take pleasure in cooking for them when I am here. Please feel free to use other kinds of fish and vegetables for making this, or tofu to veganize it. I just used what was there and had to be eaten.
MEDITERRANEAN FLAVORED THREE COLORS FISH AND VEGETABLES
butter or oil
2 cloves of garlic, peeled and finely chopped
150 g (5 oz) salmon fillet, cut into pieces
150 g white fish fillet (I used cod), cut into pieces
3 cooked potatoes, peeled and cut into slices
4 tomatoes, cut into pieces
1/4 to 1/2 tsp ground paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch of ground chili
salt to taste
pepper to taste
1 big handful of lamb’s lettuce (or spinach)
Heat some fat in a large pan and roast the garlic until fragrant. Add fish, potatoes, and tomatoes, season with paprika, thyme, oregano, basil, chili, salt, and pepper, then put the lid on and let everything simmer for about 10 to 15 minutes. By then, the fish and tomatoes should be done, and all the flavors should have nicely combined. Throw in the lamb’s lettuce and cook openly for a little longer if there is too much liquid you wish to reduce, then serve and enjoy.
Please share what you do with leftovers! You can choose several options, if you like.