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Again – one of these dishes, that could have been made from so many other things than what I will list below. Meanwhile, today when cooking dinner, I realized that I had forgotten half a bundle of aspargus in the fridge obviously having turned slightly …
Versatile and mild. I often use egg plants as filling in stews or asian dishes, replacing meat in other dishes or as sides.
If you have some tomatoes and/or some courgettes that have seen better days – cook them. It doesn’t matter, if the skin is a bit wrinkled or have gone a bit soft. It doesn’t make a difference when they are cooked/oven roasted/fried or BBQ’ed.
Ingredients
1 large courgette or eggplant
2 cloves garlic
1 large handful fresh basil
1/4 cup olive oil
2 tomatoes (or 3 if the courgette is big – you need one slice per slice)
125 g mozzerella (approximately…here they come in 125g bags)
salt and pepper
Method
Pre-heat the oven to 190 degrees (celsius).
If using courgettes/zucchinis, slice it up – approximately in 1/2 cm slices. Equally – slice the tomatoes in 1/2 cm slices – one slice of tomato per slice of courgette. Finely chop the fresh basil. Finely chop the garlic. Mix garlic and basil with oil. Slice the mozzarella in slices of 1/4 cm in thickness (you don’t need to be exact). Place the slices of courgette on a piece of baking paper or in a buttered dish sprinkled with bread crumbs, add the tomatoes, the mozzarella cheese and evenly distribute the basil/garlic/oil mixture. Add salt and pepper.
Bake in preheated oven at 190 degrees (celcius) for about 20 minutes or until cheese has melted.
You can also put them on the BBQ but preferably on a cast iron pan or a BBQ net to avoid the cheese running into the BBQ.
If you use aubergine/eggplant, – slice the egg plant, sprinkle with salt and the slices drain covered in paper towel for about 30 minutes. Rinse with cold water and let them drain/dry for another 20 minutes. AND – don’t season with extra salt.
The other day, I did a pasta with a blue cheese sauce and a roast chicken. Having a bit left over of both, I peeled the chicken – reheated the pasta, added a bit of sun dried tomatoes – and a whole new dish was …
The other day, I cooked up a soup on left over greens that I had – a stalk of broccoli, a bit of fennel, tomatoes, that had seen better days, a carrot, a few button mushrooms, a bit of chili , garlic, onion and what …
There is no doubt – soups and stir fries are obvious and popular choices when using bits and pieces of produce that is left behind in the fridge when preparing a dish. However, another great way to use scraps of meat, chicken, duck and vegetables is to cook up a curry – indian inspired, flavours from thailand, japan or somewhere else, where they do curries. The beauty about curries is, that make great vegetarian dishes too. Some of the recipes that I have do not need to include meat. You might just as well do a curry with vegetables only. They are delicious!! Serve with Jasmine rice, Basmati or a Korean/Japanese/Chinese round rice. It is equally good.
The other day we had duck for dinner – og beautiful whole roasted duck. On the side, we had some vegetarian skewers, as not everyone eats meat anymore. However, not all was eaten, neither duck nor the vegetable skewers but instead of “just eating left …
One of these dishes that is great news when you have a little bit of everything that needs to be used. In other words – I have added carrots, as I had a few carrot sticks left over from a snack but they are not …
There is almost a bit of extra meat on a chicken that will be left over when roasting or bbq’ing a whole chicken. Peel it and chop it – mix it with mayo and create a wonderful filling for sandwiches or wraps for the following day’s lunch.
Ingredients
300 g (+/-) peeled chicken
1 cup of good mayo (a little less if you are a bit short on chicken)
1 finely diced red onion
2 tbsp capers
a bit of coarse salt and pepper
Method
Peel the chicken leaving the carcass nice and clean. Chop it up. Finely dice a red onion, add 2 tbsp capers, salt and pepper and mix it all up. As said – use it as filling for a wrap or sandwich adding a bit of sliced salad, avocado and perhaps a few slices of cucumber and tomato. Generally, add anything you like in a sandwich.
I bet most households eat cornflakes for breakfast – maybe not everyday – but once in a while. And when a bag is nearly finished, most throw out the crumbs as they get all soggy when adding milk. However, instead of throwing them out – …