Originally published in the Langley Times.
Cook once & eat twice. That's my motto. Leftovers? No way.
Somehow that word just makes the food seem so unappealing and I am pretty sure I have some residual trauma from my childhood. Growing up, when mom announced she was serving leftovers for dinner, a deathly silence would fill the room, my sister's gag reflex would kick in, she would start looking for the dog and my dad, in anticipation of the ensuing arguments, would tense up and start to think about chores he could do that would take him away from the dinner table.
When I moved out and started cooking for myself I thought, ˜Forget this, I am never eating leftovers at my house!' I was ready to die on that mountain until I realized how much work it was to get a new and exciting meal on the table every night of the week after a full day of work. So I decided that rather than fall into the habit of throwing plastic wrap on every bite of leftover food with the intention of reheating it I took a stand and re-branded my leftovers. At my house we call them planned-overs. There are a million creative ways to turn planned overs into another meal; whether you pack them in your lunch or completely transform them into another dinner - so much so that your family might not recognize them as yesterday's dinner and you can avoid that awkward pre-dinner announcement that my mom seemed to revel in. In order to have an entirely new meal you do need to have a well-stocked pantry, spice cupboard and some level of creativity.
The up side is when you start with your planned-overs, half the work is already done.
You are limited only by your imagination. Jump on the planned overs band wagon and think of the time and money you'll save. Even when you have the best intentions there are days that things get backed up, you get busy, life gets in the way and you just can't face another meal with what you had planned as a planned over. That's when I revert back to my sister's plan, start looking for the dog, thaw out those wine cubes and order in.
- Angie.
This is a delicious, light curry which makes a perfect summer lunch over basmati rice. It's a great introduction to the wonders of Indian cooking for your more "curry-phobic" friends and also works as a complimentary side dish to a spicier main course.
By Angie Quaale
May 9, 2010
Ingredients:
Instructions:
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 3 as a main meal, 5-6 as a side dish. Servings
Adding a sweet public participation component to 2015 BBQ Off the Bypass Event event was the sixth annual Great BC Bake-Off, an amateur baking competition hosted by Well Seasoned. In the Great BC Bake-Off there were three categories:
1. Fruit Pie: winner, Sandra Sayer, for her Dutch Apple Jack Pie
2. Anything Pie: winner, Beth Watt, for her Corn & Onion Galette
3. Butter Tart (because we’re Canadian, eh?): winner, Colleen Hayes, for her Big Dog BBQ Butter Tarts
We were lucky enough to have the winner's share their recipe with us (lucky you!):
