People have no consensus about leftover food. Yet, leftovers certainly are a fact of American life: Is it an excellent meal to become experienced again, or even an economic necessity to consume it once again? Only one other choice remains: Waste the meal by tossing out.
Personally, I welcome leftovers for one more meal. I microwave them within just two minutes, plus there won’t be any pots and pans to clean up up. The flip side view: After you pack leftover food directly into your refrigerator, it stares you with a backlash each time you open the refrigerator door: “Eat me; bon appetite!” I know somebody that refrigerates leftovers to protect yourself from the guilt of disposing of good food. Yet, she’ll not eat them. Her decision to throw them out soon after is made for her because she sees (or imagines) fuzz and smallpox-like appendages within the leftover food. “Yeah, I had throw them out. They went bad on me.”
A good meal won’t go bad upon you. Somehow, you’ve got harbored ill will toward the food because it is not fresh from your cooking pan. Maybe you might brand your leftovers which has a more palatable name: “Second Servings,” “Eaties Redoux,” or “Mange le Lendemain.” The last name is French for “Eats morning.”
Forget the name! The real problem is that the leftover food is not prepared fresh. Yet, you may fix a side dish fresh to pair along with it. There is the constraint of having to cook the inside dish quickly. Otherwise, is there a point of keeping the quick fix of leftovers? Consider sauté because the way to do that. In sauté, one uses high heat to quickly fry vegetables while using the a little oil or fat from the pan. My favorite sauté is Garlic Mushrooms and Onions. I can cook somewhat of that or possibly a lot (depending around the amount of leftovers to suit), understanding that it will pair well with any leftover meat.
If you can be a mushroom or even an onion aficionado, you already know that there are various sorts and how the flavor can change by type. Pick ones that you understand and like first, then later, try new things. As for garlic, that’s a matter of how little or the amount of it that you might want. If you want to bury the concept you are eating leftovers together with your sauté, use more garlic so that you can taste only garlic during the entire meal.
Garlic came from Egypt. Europeans were shown its strong flavor by returning Crusaders. Garlic is mentioned within the Christian Bible. Web search the novel of Numbers 11:5. The passage refers back to the Hebrews, have been on their way to your promised land, led by Moses, who followed God’s guidance. Many of the Hebrews complained they ate better as they were slaves in Egypt. The verse is usually a lesson to everyone to think carefully before whining to God in prayer. Is it not easier to thank God for your grace inside your life?