Pasta, Rice and Grains

All kinds of uses come to mind for left overs in this category, many better than the original!

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Pastas, Rices & Grains

General: 

  • Save and add to your weekly soup at the end to just warm through – minestrone, chicken noodle, beef noodle.
  • Reheat with a cream sauce or cheese sauce.
  •  Almost any noodle will marry with a cream cheese sauce:  saute some garlic in 1 T butter, add cream cheese and a little sour cream in a saucepan, flavor almost any way you’d like, Italian, Cajun, German, etc – toss the noodles in the pan and use as a side – throw in some leftover vegetables while you’re at it.
  • Try adding leftover pasta to veggies with an herbed butter sauce.

Noodles, Specific:

  • Egg Noodles:  May be mixed with ham and cheddar cheese, moistened with a white sauce and baked till bubbly in a small casserole for a side dish.  Many noodles can be rewarmed and tossed with butter and parsley, or butter and poppy, caraway or sesame seeds.  Make pasta salad.
  • Lasagna Noodles– A few rogue lasagna noodles left over that didn’t fit in the pan?  Rollups – use a little of your sauce (or not) or another sauce you may have on hand, spread it down the noodle on one side.  Layer with pepperoni, prosciutto or some other thin meat you might like, add a little grated cheese and roll up and warm through, with or without additional sauce.  Kids love these. You lasagna noodles into strips and use like almost any noodle.
  • Macaroni– Makes a great salad with mayo and peas, add tuna or salmon if you like.  Make little mini mac and cheeses in muffin cups, add whatever cheeses you like, a touch of milk, warm through and bake.
  • Ravioli –Just a few leftover and not enough for a meal?  Bread and deep fry for an appetizer.
  • Spaghetti – May be mixed with egg and parmesan cheese and fried, about 1 egg to a cup of noodles, a bit of cheese, frying a hot skillet till golden brown and slightly crunchy, then turn.  Try warming spaghetti noodles, tossing with parmesan and topping with toasted buttered bread crumbs flavored with basil, oregano or parsley.
  • Tortellini – See Ravioli.

Macaroni and Cheese – Dip in an egg beaten with a bit of water, roll in crumbs and fry till golden.  Stir in a can of chili for chili-mac.

Rice

  • Make a quick oven baked rice pudding
  • Add to soups, regular or wild.
  • Make rice croquettes
  • add to soups,
  • make stir fried rice,
  • add to pancakes, quick breads or muffins or bread.  Wild rice is very good in a lot of these items.
  • My daughter likes to reheat her rice with various herbs and seasonings the second time around.
  • Reheat with a little milk, add raisins and cinnamon and serve for breakfast.

Risotto – Add 1 egg to each half cup of Risotto, flour and pan fry.  Make Arancini – little balls of Risotto stuffed with any manner of ingredients – sausage, meats, cheese, etc. then breaded and deep fried…

Grains

  • All kinds of grains can be added to salads and soups and mixed with vegetables as a side dish.
  • Reheat for a breakfast cereal, add milk, yogurt, a little something sweet.
  • Mix with dried fruit and honey for goodness balls.
  • Think about freezing them short term until you’re ready to use.

Comments and discussion always welcome - tell me what you think.

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