There are often small quantities of left over cooked veges in my fridge. These can be used up in various ways - in winter I generally use them in soups. Today I turned them into a yummy dinner dish.
This description is a guide only - use what is on hand or whatever you fancy. Don't be afraid to play with your food! The main purpose when re-dressing left over cooked veges is to reheat them, fancy them up a bit, and make sure they taste great. :-)
This description is a guide only - use what is on hand or whatever you fancy. Don't be afraid to play with your food! The main purpose when re-dressing left over cooked veges is to reheat them, fancy them up a bit, and make sure they taste great. :-)
| Today I had some left over carrots, some beans, and a small quantity of broccoli. In this particular case, the beans were part of a combo vege dish, so had been cooked last time with some soy sauce and beef stock, thus having extra flavour, which I took into account when putting this dish together. I decided to use in addition: Some coconut oil 1 small onion, diced 2 mushrooms, halved and sliced 1 small rainbow chard (silverbeet) leaf, rougly chopped A few naturtium leaves and flowers - leaves chopped, flowers left whole A dash of soy sauce and a little salt  |   |
| Prepare the veges that need washing/chopping etc. Heat a spoonful of oil in a frying pan. Saute onion for a few minutes, then add mushroom and saute until beginning to soften. Add cooked vegetables, stir. Add a dash of soy sauce and salt to taste (consider whether cooked veges were previously salted). Continue to saute, or if desired, place lid over pan and let cook for a few minutes until veges hot. Add silverbeet and stir gently for a minute or so. Add nasturium leaves and flowers. Cook until wilted. Serve. |  |
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