Planned-over meals can extend your budget and save time in the hectic lives many of us lead.
At times we all eat leftovers, such as peas and rice, and knowing where we can use them saves time and money.
Even leftover rice when we go out for Chinese food can be rescued to extend your budget.
Chinese rice salad is one way to use up rice, peas and staples in our fridge.
Chinese rice salad
- 1 cup cold cooked rice 220 g
- 1 tbsp soy sauce 15 mg
- 1 cup cooked peas 220 g
- 3 tbsp vinegar 45 mg
- 1/4 cup choppedgreen onion 55 g
- 1 tsp curry powder 4 g
- 1/2 cup shrimp 110 g
- 1/3 cup canola oil 235 ml
- 1 1/2 cups chopped celery
- 1/2 tsp sugar 2 g
- 1 tsp salt 4 g
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Combine rice, peas, onion, shrimp and celery.
Combine remaining ingredients to make dressing and pour over rice mixture. Mix well and refrigerate for several hours. Serves six to eight.
I use a small can of cocktail shrimp in this recipe. They could be omitted if you have none available.
Vanilla pudding
Another way to use leftover rice is to add it to a vanilla pudding. You can make it from scratch, but if you are inclined to use a mix, rice could be added to it plus a cup of raisins.
- 1/2 cup sugar 2 g
- 1 tbsp butter 14 g
- 1/4 cup cornstarch 30g
- 1 tsp vanilla 5 ml
- 2 1/2 cups milk 600 ml
- bananas or raisinsand rice optional
- 1 egg slightly beaten
Combine sugar, cornstarch and milk in top saucepan of double boiler. Cook over boiling water, stirring constantly, until mixture starts to bubble.
Stir in a little hot milk mixture into slightly beaten egg and then add this to hot milk. When the mixture is thick and starting to boil, remove from heat and stir in butter and vanilla.
Pour immediately into pudding dishes and let cool. Top with sliced bananas and whipped cream if desired.
If you add the leftover rice and a cup of raisins in the beginning, it makes a creamy rice pudding. This recipe can also be cooked in a microwave if you are short on time.
Garden chicken bake
The following recipe is a great way to use leftover chicken, gravy and peas.
- 3 tbsp butter or margarine 60 g
- 3 tbsp flour 60 g
- 1 1/2 cups chicken broth 350 ml
- 2 cups cooked chicken 400 gor turkey cut in pieces
- 1 cup drained cooked or canned peas 200 g
- 1- 3 oz. cansliced mushrooms 85 g
- 2 cooked medium carrots chopped
- 1/4 cup onion 55g
- 1 tsp salt 17 g
- 1 package refrigerated biscuits
- Melt butter and blend in flour
Gradually add broth. Cook and stir till thick.
Add chicken, vegetables and salt; heat to bubbling.
Pour into 1 1/2 quart (1.4 litre) casserole dish.
Top with homemade biscuits. You can replace the sauce with gravy, which makes the casserole tastier.
I never buy canned mushrooms and use fresh in the recipe or leftover cooked mushrooms.
Turkey vegetable soup
Another way to use up leftovers is to make soup. When cooking a large farm chicken or turkey, make a plan as to when and how you can use any leftovers.
- 1 18 oz. can tomato juice 540 ml
- 5 tsp instant beef flavour bouillon 25 ml
- 2 cups water 500 ml
- 1/2 tsp garlic powder 2 ml
- 2 cups cooked,cubed turkey 500 ml
- 1/2 tsp hot pepper sauce 2 ml
- 1 cup chopped onion 250 ml
- 1 bay leaf 1
- 3 medium sliced carrots
- 5 tbsp parmesan cheese 75 ml (optional)
- 1 cup green beans or peas 250 ml
In heavy, three-litre saucepan, combine all ingredients except parmesan cheese; mix well. Cover and cook over medium heat, stirring occasionally until vegetables are tender (20 to 25 minutes).
To serve, sprinkle tablespoon of parmesan cheese over each serving. Yields six 250 ml servings, 160 calories per serving.
I use four cups (one litre) of homemade tomato juice to make this recipe plus two tablespoons (40 ml) of water.
My aunt always said you had to have a good imagination to be a good cook and I believe it helps.
It pays to plan ahead and organize your fridge once a week so leftovers aren’t wasted. In the summer, if you have a garden, plan your menu around what is in season.
