#Cooking Leftovers

[askwhatsforlunch]

Chestnut and Roasted Pumpkin Wheat Berry (Vegan)

This flavourful Chestnut and Roasted Pumpkin Wheat Berry makes the most of leftovers and seasonal produce, to make a quick and tasty Autumnal lunch. Happy Wednesday!

Ingredients (serves 3):

2 tablespoons olive oil

1 fluffy sprig Garden Rosemary

1 small onion

2 cups vacuum-packed chestnuts

1 tablespoon apple cider vinegar

1 cup leftover cooked wheat berry

4 fluffy sprigs Garden Parsley 

about 1 1/2 cup leftover Roasted Sage Pumpkin

1/4 cup water

a pinch of fleur de sel and freshly cracked black pepper, to taste

Heat olive oil in a large, deep skillet, over medium-high heat.

Remove Rosemary leaves from the sprig, and chop them finely. Add chopped Rosemary to the skillet and fry, 1 minute.

Peel and finely chop onion, and stir into the skillet. Cook, about 3 minutes until softened.

Add chestnuts, coating in oil and herbs. Cook, a couple of minutes.

Deglaze with apple cider vinegar. Cook, another minute.

Stir in wheat berry.

Finely chop Garden Parsley. Cube Roasted Sage Pumpkin.

Add chopped Parsley and Roasted Sage Pumpkin cubes to the skillet. Pour in the water, and season, to taste, with fleur de sel and black pepper. Give a good stir until well-combined. Cover with the lid, reduce heat to medium-low, and cook, a dozen minutes more.

Serve Chestnut and Roasted Pumpkin Wheat Berry hot.

[crumb-crumblet-s-crumbington]

bakingformers where they all work at a bakery together and nothing bad ever happens

[buffetlicious]

Using the leftover pork ribs soup stock and ingredients from the previous day, we had Noodles Soup (汤面) for dinner. Mum opened a can of mini abalones and cracked a couple of eggs into the soup as there weren’t many ingredients to start with.

[lingrimmart]

We’ve been asked this question so many times—it seems like everyone’s curious about what Roui loves to eat.

Oh, and fun fact: Roui loves cooking just as much as eating. When he’s in the mood, he doesn’t mind spending extra on good ingredients. He always makes huge portions, like he’s feeding an entire family, even if it’s just for himself.

And when he has people over, you can bet no one leaves hungry.

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⭐️ Supports us on Patreon!

[saltandlavenderblog]

Ham and potato casserole

[theborzoiarebackintown]

Good kitchen assistants get to lick the egg yolk bowl

[greatdenimbeast]

Ratatouille au- Sonic the Hedgehog grocery delivery man

He delivers all the ingredients to the restaurant, he’s the fastest delivery driver in paris (although it doesn’t stop shadow from getting on his ass about being late)

[resiliencewithin]

Having a moment where I think I need to be perfect and if I’m anything less than perfect OMG end of the world.

No.

I’m fucking releasing myself from that pressure because whether or not this half bag of spinach goes bad before I can use it is not the life or death situation my brain is making it out to be.

[askwhatsforlunch]

Creamy Pollock and Leek Pasta

This simple Creamy Pollock and Leek Pasta transforms leftover Lemon and Garden Herb Baked Pollock on Leeks into a tasty lunch, both light and indulgent! Happy Tuesday!

Ingredients (serves 2):

2 cups short whole-wheat pasta (such as fusilli or penne)

1 1/2 tablespoon olive oil

1 lemon

about 2 cups leftover Lemon and Garden Herb Baked Pollock and Leeks (bones removed)

3/4 cup crème fraîche or sour cream

1/2 teaspoon freshly cracked black pepper

Cook whole-wheat fusilli in a medium pot of salted boiling water according to package's directions, generally 9 minutes until al dente.

Heat olive oil in a large, deep skillet over medium-high heat. Grate in the zest of half the lemon, and fry, 1 minute.

Stir in leftover Lemon and Garden Herb Baked Pollock and Leeks, and reduce heat to medium. Cook until hot, about minutes.

Then, stir in crème fraîche, and season with black pepper. Simmer, about 5 minutes more.

Once the fusilli are cooked, quickly drain, saving 1/4 cup of the starchy cooking water, and stir both into the skillet, coating the pasta nicely. Thoroughly squeeze in the juice of the whole lemon.

Serve Creamy Pollock and Leek Pasta hot, garnished with, if desired.

[haganeru]

leftover gif stimboard

inspired by @helium-stims !

sources: x | x | x | x | x | x | x | x | x

[buffetlicious]

Mum deshelled some pretty large tiger prawns to prepare her Spicy Prawns with caramelized onions. The plate of leftover Roasted Chicken and the gravy is thrown back into the wok to heat them up. Another leftover dish is this Pork & Shrimp Dumplings. The rice consisted of plain white rice mixed with the flavoured chicken rice.

[charmac]

I have rearranged the episode links on the blog by airing order (as opposed to production order) now that we can accurately deduce the order based on the info we have!

[heich0e]

Need to know what happens to middle age Kuroo and reader 🥺

reader waits around for him to commit to her properly and when she finally realizes what the hold up is she tells him to get a fucking grip.

[strawberrystepmom]

i have such a weird question but let me preface it with a story

at Friendsgiving this weekend a friend and i were discussing the phenom of the person in the relationship that does eat leftovers and the one who doesn’t. apparently similarly to the pickle and no pickle person, most relationships have someone who doesn’t like eating leftovers and someone who doesn’t mind it.

so: are you or your fav the leftovers person?

[dinosaurwithablog]

It's funny. My roommate doesn't like vegetables. He won't eat them so I decided to make a delicious stir fry of only vegetables 😋 He ate 2 huge bowls of it. I believe that my secret sauce is the reason. I made a sauce using soy sauce, oyster sauce, hoisin sauce, black bean sauce, fresh garlic, fresh ginger, black pepper, and sesame oil. It was very tasty. I used cabbage, onions, green peppers, mushrooms, celery, carrots, zucchini, and minced garlic and then tossed it all in the sauce. It was delicious 😋 😍 I forgot to add bean sprouts, but I can add them later. It's so easy to make and it doesn't cost very much. It's extremely healthy, which makes me very, very happy 😁😁😁 I love cooking!! ❤️ The chopping of the vegetables is very relaxing. I love the rhythmic movement of my hands and the sound of the knife. Also, you can make the food exactly how you want it to taste. It calms my soul because I focus on the food, and that clears my mind. I love to feed people. I'm very happy that I found the key to getting my roommate to eat vegetables. They are so important for proper nutrition. And they're delicious 😋 😍 In the words of Julia Child... bon appétit!!! And bon it was!!!😁😁😁😋😋😋

[codecicle-archive]

trying to continue being the evil/opposite version of vixen, so im gonna bake (box recipe) muffins + an egg sandwich from scratch and liveblog it