Tip: Using Left-overs

Herb salad with left-over spinach, beetroot and cranberry White Rock

I get weirdly excited when I can use up a bunch of left-overs or small quantities of fresh food that were just a little more than I needed for the original dish. In fact, I often buy/cook more than I need so I can actually create left-overs and then use them in something else.

Examples of left-overs could be meat or chicken from a roast, rice, grilled veggies like sweet peppers, onions or aubergines, the dregs of a can of sweetcorn, the last bits of cheese, the end of a packet of mushrooms or baby spinach, or the last spoon of cream cheese. Obviously the key with many of these ingredients is not to leave them too long before you use them, and definitely sniff them beforehand!

Foodie Quote:

“I like rice. Rice is great if you’re hungry and want 2000 of something.”

– Mitch Hedburg

Image by Jason Eppink via Flickr

Chicken Breyani

I have many fond memories of this dish as my Mom used to make it when I was growing up, usually on a Sunday when we had family coming for lunch. It has a load of spices in it so is very tasty, but the curry flavour is extremely mild so it’s a perfect family dish. It’s also a great way to use up left-over chicken if you have some in your fridge and want to do something a bit different with it.