The Hungry Philosopher

Reads, Writes, Eats and Cooks

Sunday Clean-Up Dinner

Like so many of us, Sunday, is the day for weekly groceries: A day of accounting for leftovers and unused fresh ingredients from the week before. Will I eat this? Can I still cook this? Does this smell? Can I transform this? It requires honesty and creativity.

Here’s how I did on the scale of efficient mindful eating:

  1. Two packs of chicken wings having waited in the fridge for two weeks, smelled and perished. [Thank you Jim for throwing the stinky chicken out] Yuck.
  2. Used this week’s leftover pumpkin curry to make vegetable koftas (veggieballs). Its a good way to use up any cooked leftover vegetables. Mix leftovers with mashed potatoes, bread crumbs and egg.  Add enough of each in order to form small balls. Fry or bake. Wednesday I’ll make a quick tomato cream curry sauce and simmer the koftas.
  3. A head of cabbage evolved into veggie egg rolls. A great way to use up any “shreddable” vegetable. I added the last three scrawny carrots in the bag, half a head of cabbage, onions, cilantro and mushrooms.
  4. With brown bananas: Bananas with Chinese five-spice Eggrolls. Froze the last brown banana for smoothies later this week.
  5.  Leftover fresh spinach became an easy spinach garlic saute.
  6. A package of skinless chicken thighs became Thai red curry [red curry paste, fish sauce, brown sugar, coconut milk and lemon grass]
  7. Leftover scrambled eggs from Tuesday’s winter weather two-hour school delay become Sunday’s toasted breakfast sandwiches with spinach, tomato and swiss cheese.
  8. I still have kale in the fridge. I trust it will make it to my plate this week. Kale is strong in so many ways.

So begins a new week with re-purposed leftovers, fresh veggies and a few lost items (sorry stinky chicken wings). On the whole, I’m glad to say I enjoyed more than I wasted. The redcurry, spinach and rice, although not much of a looker (few curries are) was filling, bright and gently spicy. The sweet banana eggroll was decadent drizzled with honey, crunchy and smoky sweet. I really liked the Chinese five-spice with the bananas. I might even make this when I don’t have to save bananas from the trash bin!

Now I have red curry, spinach and eggrolls in the fridge. The virtuous cycle of left-overs continues…

Hoping you had a mindful and delicious weekend too,

Hungryphil

 

 

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About lsbanu

I cook, eat, read and write.

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This entry was posted on January 25, 2016 by in Chopped and Blended, Random Stuff and tagged , , .
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