Oh, food. You are the tomatoes to my lettuce, the peanut butter to my jelly, the cinnamon to my oatmeal. What would life be without you? Oh, food, you truly complete me.
But what about when food becomes incomplete? When it is half eaten and needs to be revived, to live another life with a whole new personality? I have attempted to do so countless times… (turkey everything after Thanksgiving, anyone?) Today is one of those days. And here, proudly, is how I made yesterday’s leftover whole again.
- Spaghetti Squash
One of the best and worst parts of eating spaghetti squash is that one big squash yields days and days of leftovers. Angela wanted some spaghetti squash to make into a healthy lasagna and we were left with piles of squash in the fridge.
I made some of it into a salad yesterday along with the leftover quinoa we had .
Today I made the final batch of the squash into a salad with Asian dressing:
1/3 cup soy sauce
1/3 cup sesame oil
1/4 cup xylitol or other sugar equivalent
1/4 cup Japanese fish stock or chicken broth
Hot chile oil or Sriracha sauce to taste
If you desire some acidity to the flavor, add 1/4 cup rice vinegar instead of the fish stock. I only used less half the dressing and will have some leftover for tomorrow.
- Sandwiches and Wraps
Anything edible can go into a sandwich or wrap. I have yet to find a single counterexample.
I made a wonderful healthy version of tuna salad yesterday and it was amazing. Today I ate it in a grilled sandwich and it was great!
I love my soymilk machine for making creamy soups. I put just about anything in there and it becomes delicious soup.
A few days back I made this roasted kabocha squash dish…
…and I made the leftovers into some heavenly soup!
1 cup kabocha squash
4 slices peeled ginger
2 cloves garlic
a dash of each: cumin, turmeric, paprika, coriander
salt and pepper to taste
Sauté all the ingredients other than the squash until soft and put everything in the soymilk machine and press PASTE.