Mixed grill with baby back ribs, flank steak, plus pasta and salad sides
Grilled flank steak
Grown-up sloppy joe sandwiches
Making the sloppy joe stew: Chop a whole onion and a few cloves of garlic and saute in olive oil in a large stainless pot. Dice the steak and add it to the pot with a can of whole tomatoes, 1/4 teaspoon fennel seeds, and salt and pepper. Simmer on low heat for 3-4 hours. Serve on baguette. Enjoy.
Mr. MVP and I talked about being part of the “Meatless Monday” movement. We didn’t have to be convinced that going meatless at least one day a week can be good–for the environment, for your health, for your wallet. So we enjoyed a few consecutive meatless Mondays. But then we had extra chicken from a Sunday barbecue and wanted to make tacos with the leftovers on Monday. And then we had some remaining steak from another Sunday dinner and decided to make bolognese sauce the next day with the leftovers. We grill a lot on the weekends and don’t like to let leftovers go to waste, so now we’re going to try for Meatless Tuesdays or Wednesdays and we’re going to make sure we compose leftover meals that don’t feel like leftover meals–making them good enough to be prepared and enjoyed any day, even if you aren’t trying to use what you don’t want to waste.
Italian sausage on the grill, part of a mixed grill and pizza dinner
Today’s Leftovers Meal:
Pasta with baby broccoli and sausage
Pasta with Baby Broccoli and Sausage
While pasta of your choice is cooking, cut the leftover sausage into bite-size pieces. In a saucepan, saute several cloves of garlic in olive oil until garlic is soft but not browned. Add 1/2 cup vegetable stock and baby broccoli and cover until broccoli is tender but still firm. Remove broccoli and add sausage bites to the saucepan with a splash of some more vegetable stock and cook on medium until heated. Toss pasta with sausage, broccoli, and parmesan cheese. Enjoy.
My biggest problem with leftovers is that I’m not always in the mood for the same dish the next day. Another issue: some food should not be reheated, like burgers. But because I try not to waste good food, I look for ways to re-invent.
Burgers made from chopped beef and chopped pork
Today’s leftovers meal:
2 tbsp. olive oil
1-2 cans of whole tomatoes
1 clove of garlic
1 cup of mushrooms
1/4 cup red wine
Salt & pepper to taste
In a large pot, saute chopped garlic and shallot in olive oil
Add 1 cup of sliced mushrooms
Add a splash of red wine and simmer
Add whole tomatoes and chopped carrot
Add crumbled burgers
Simmer for at least 1 hour
Scoop onto your favorite pasta, season, and eat
Leftover Bonus: The leftover buns from the burgers were used as croutons in a salad. So simple: roughly cut pieces of bread tossed with olive oil, salt, pepper, and paprika then toast.