Learning to love Leftovers

by Ashley on January 24, 2013

in Life Made Delicious, Uncategorized

Let’s be honest – when it comes to leftovers I’m not a fan.   Something about my food sitting in the fridge overnight makes it unpalatable to me and for the most part I refuse to eat regular leftovers.

Of course there are those special foods that are an exception – Greek Salad (always, ALWAYS better the second day), chocolate cake (duh) and soups (again second day improves flavour) but other than that leftovers and I don’t sit at the same table.

Corey on the other hand LOVES leftovers.  I just put it all in one container and he’s good to go.  It’s like a big mashed up pile of stuff and he’s all “this is DELICIOUS!” and I’m like “Ya, not really”.  He’s weird, but hot what can I say…

That being said, over the past year I’ve really tried to learn to embrace the “leftovers” living in my fridge.  You see, I can’t teach my kids about equality if I’m going to snub the leftovers…it’s all about progression, ya know?

Anyways, I’ve discovered two simply fantastical things to do with our leftovers lately.

First of all, you remember my Spaghetti Sauce recipe, my favourite of 2012?  Well not only does it freeze well, turn into 6 Bean Chilli well and taste great with Spaghetti squash, but it’s leftovers make a mean lasagne!

A few weeks ago Sunday night was spaghetti night, it was also the night that Corey was set to leave to work away for a while.  As I prepped his meals for when he was away, I was also slow cooking a BIG vat of my special sauce.  I had enough for dinner, enough for my freezer and still more left to, I dunno feed an army.  As I pondered what I was going to do with it, it dawned on me.

LASAGNE!

I pulled out the cheeses and the noodles, a bunch of pans and voila!  Leftovers converted!  (I’d post a picture but he ate up the first pan before I had the chance and the rest went with him).  This recipe for Meatless Lasagne from the Life Made Delicious Site is almost exactly what I used for my lasagne that night, the only difference is I switched out the jarred tomato sauce for my OFS Switch it Up Spaghetti Sauce.

My second leftover discovery came in the form of school morning desperation.

Bethany is slightly fussy about what she eats for breakfast.  She’s the kind of kid who’s an absolute bear if she doesn’t eat relatively soon after getting out of bed but who also doesn’t really feel like she’s hungry in the morning.  Many mornings were a complete battle to finish a bowl of cereal or a slice of toast.   The only exception was on our lazy weekend mornings when pancakes or waffles were on the menu.

Again, one Saturday morning it was as though I was smacked upside the head with the brilliant stick (turns out I didn’t shut the cupboard door…) and it dawned on me!  I’d make my own, healthy freezer waffles.

The batch was doubled, the plan was in action and not long later plates were filled with breakfast and cooling rack had morning saver waffles stacked high!  It’s been a hit and mornings have been saved.

So, maybe leftovers aren’t so bad after all… now if only getting her to put her socks AND shoes on in the morning were that easy.

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Morning Saver Freezer Waffles

* This recipe has been adapted from my favourite cookbook Company’s Coming Muffins & More*

Ingredients

3 Cups          Unbleached All Purpose Flour
4 TBSP         Granulated Sugar
2 TBSP         Baking Powder (we use corn, wheat & aluminum free)
1 TSP             Salt
4                     Eggs, Beaten until frothy
1.5 Cups        Coconut Milk (the kind in the fridge section not in the can)
1.5 Cups        Skim Milk
6 TBSP          Butter, melted

Method:

1. In a medium bowl combine flour, sugar, baking powder, and salt.  Stir until combine and make a well in the center

2. In a small bowl whisk together eggs, coconut milk, milk & butter.

3. Pour liquid into dry ingredients and stir until combined.  The recipe says there will be lumps but I stir until they are mostly gone.

4. Spray cooking spray on a pre-heated waffle iron and add 3/4 cup of batter

5. Cook as directed for your waffle iron

6. Place waffles intended for Morning Saver Freezer Waffles on a cooling rack and allow to cool completely.

7. Once completely cool, place into an airtight container or bag and place in the freezer.

8. To prepare frozen waffles – remove from freezer and microwave approx 25 seconds (this step is only necessary if your waffles are on the large side to ensure the center is thawed).

9. Put partially thawed waffle into your toaster and toast on a light setting.  I recommend keeping an eye on your waffles for the first few times as they can burn quickly.

VARIATIONS:   When we are making our waffles I like to personalize them as I cook them.  Corey loves chocolate chips in his, Audrey likes cinnamon and Bethany likes them plain (so she can enjoy the maple syrup flavour later).   You can also add fresh fruit cut into tiny pieces to the batter for a surprise kick!  Just pour into your pan, allow to settle a second and sprinkle on your favourite toppings.

“Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”