The Brainy Art of Leftovers...

Cooking is a creative act. Just imagine the week as a canvas to be painted on over a succession of days, one leading to the next. Meaning, what you did not use the first day, you will use by the second or third, making sure it stays fresh until then... ensuring that this chain cycle is not broken. So, what can we eat?” You have your explanation right here in three basic rules.

• Rule 1: Always keep a few basics that keep for a long time, such as dried herbs, eggs, butter, heavy cream, any kind of cheese, garlic, onion, along with rice, pasta and potatoes. All of which can be added to any leftover staple, meat i.e.thus creating a brand new dinner.
• Rule 2: Think simple and try not to follow a recipe that calls for specific ingredients. Cooking is like making an omelet. You just put in what you like: cheese, onions, mushrooms, sun dried tomatoes, olives, peppers, spinach and or zucchini. Being frugal while keeping flavor depends on your own taste buds.
• Rule 3: If you can, use what is left over from yesterday. If you made rice and beef stir fry one night, keep the rice and turn it into a rice salad the next day, in which you add tomato pieces, cucumber, avocado, parsley, boiled eggs and tuna. The same rule applies for any kind of pasta. Or, if you make mashed potatoes one night, save the leftovers to make croquettes the next day by simply adding eggs and flour, then frying them in hot oil. If you have some cheese and one zucchini, you can grate those and add them to your preparation. 

Most importantly, know that you are in control of the leftovers and your taste buds will guide your creativity.

~ Tutti a Tavola!