Strategies for Recycling Leftovers into Great Meals and a Recipe for Okra in a Spicy Tomato Sauce by Jill Mant
Ever since we launched SaucyCooks and I started posting our meals to Facebook, both my personal page and SaucyCook’s, the comment I receive most often is “Do you really cook all that food?” The answer, of course, is yes! We eat dinner every night and most of those dinners are made and consumed on the home front. But do I spend hours in the kitchen? Hell no!
Do we eat “left overs”? Yes, but I don’t see them as such, nor do we eat the same meal two evenings in a row. You see, I am a big believer in re purposing, or to be truly PC, recycling!
Some of the most obvious ways to renovate leftovers include creating delicious Quesadilla’s from leftover steak or chicken. Thus, this:
A seafood dinner like this Chili Glazed Salmon Stuffed with Pesto:
is miraculously remodeled into this flavorful and satisfying salad:
Bruchetta makes a quick and easy appetizer when spooned onto a sliced and toasted baguette and if you make enough (knowing that there never are leftovers), it makes a fabulous “sauce” when you bake fish in it like this:
And speaking of quinoa, cook up a couple of cups of this healthful seed that poses as a grain and you can make:
and the Quinoa Risotto underneath the Ono in Bruchetta!
You’ll find everyone of these recipes right here on SaucyCooks.com and in keeping with our theme of always publishing a new recipe with every post, here is the recipe for the Spicy Okra featured in the first photo. Okra is super healthful and among the many nutritional benefits of this much maligned vegetable is that it is apparently good for summer heat treatment! Click here to read more about the many benefits of Okra and then make this recipe!
|Spicy Okra in a rich Tomato Sauce|
- 1/2 large vidalia onion, chopped
- 4 cloves garlic, sliced thin
- 2 tablespoons extra virgin olive oil, divided
- 1 1/2 large tomatoes, chopped
- 1/2 pound fresh okra (choose the smaller ones for the best flavor), cut on the diagonal
- 1 cup chicken stock
- 1 large Chipotle en Adobo, chopped with a bit of the sauce
- 2 teaspoons red wine vinegar
- 1 1/2 tablespoons sun dried tomatoes
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh oregano
- 2 tablespoons breadcrumbs
- In a medium sized skillet heat 1 tablespoon olive oil and saute onion for 2 minutes.
- Add the garlic and saute for another minute.
- Add tomatoes and while they are cooking over medium/low heat, heat the rest of the olive oil in another skillet over medium high heat.
- When the oil is hot add the okra and stir to cook for 2-3 minutes.
- Add the cooked okra to the tomato mixture.
- In a small bowl, mix broth, vinegar, chili en adobo, sun dried tomatoes and add this mixture to the okra and tomato mix.
- Bring to a boil, add herbs and breadcrumbs, reduce heat to low and simmer until thickened, about 3-4 minutes.