We talked about this in school this week- the idea of cooking a larger quantity of food in order to use it all week for other meals. I don’t like the term leftovers, I’d prefer to think of them as meal reincarnations. For instance I will make a big pot of quinoa for a dinner and then use some with my oatmeal the next morning.
Two totally different flavors and meals with the same food
I grilled salmon the other night and had it with the quinoa the next day for lunch.
In other cultures people shop daily for fresh food to prepare for each meal and I wish the US was more like that. It’s much healthier and everything tastes fresher.
But we are a chronically busy, work driven culture and most people don’t have time to shop for fresh food daily let alone prepare it.
Cooking a larger quantity of food on a weekend and storing it in containers for the week can help.
I also freeze cooked black beans, brown rice, quinoa and just take them out when I’m ready to eat them.
My heirloom tomatoes have been used everyday this week in different meals