What can I make with leftover cooked vegetables?

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Give a new twist to your veggie leftovers

This is a very easy way to use the bits and bobs of vegetables you have in your fridge or the veggie sauce you cooked for another dish (like it was my case)

If you are running out of ideas of what to cook with what you have in your fridge or cupboard after two weeks of isolation due to the COVID-19 crisis, here you have an idea very simple and tasty

I was cooked a fish stew with vegetables for dinner (recipe below so jut have 2×1 ideas in this post) and realized I had too much veggie sauce so I decided to take some aside to use it later.

The vegetable sauce I cooked for the fish stew had tomato, cabbage, carrots and red onion, season with garlic and bay leaves. It had a rich and intense flavour, very Mediterranean and herby end.

The next day I use this sauce for our lunch. You can cook the sauce from scratch if you have some bits and bobs of vegetables in your fridge you want to you (check the recipe below). For example, I had some green beans that needed to be used quickly so I steamed and added. I had a nice halloumi cheese so I fried and serve on top. Easy, I know, but it ended up in a very tasty, comforting, and healthy lunch, and helped to clean my fridge.

If you prefer to have a vegan option, substitute the cheese for beans, or chickpeas. You will have a balanced dish with proteins, vitamins, and minerals.

Fish stew (with veggie sauce and rock eel)

This stew is inspired in the Chilean dish “caldillo de congrio” (conger eel stew) but using rock eel instead of conger. I know it´s not a common fish but I was planning to cook the dish for a Chilean friend of mine but we had to suspend the meeting, obviously, because of the isolation measures. So. yes, I had rock eel in my freezer and had to use it but you can use any other fish. I recommend a meaty one, like monkfish, tuna or salmon but as it´s steamed, any kind of fish can be used.

For 2 people

  • Chop a carrot and a red onion

  • Slice half of a cabbage

  • In a shallow pan, heat two tablespoons of olive oil in medium heat. Simmer the onion and carrot.

  • When the vegetables starting getting soft, add the cabbage and stir well. Cook for a couple of minutes. Then add a can of tomatoes, season with salt and a pinch of sugar, a couple of bay leaves and cook with the vegetables until the tomato liquid reduces.

  • Add half of a glass of white wine until the alcohol evaporates. Then add some chili sauce and stir. Cook for 5 minutes more.

  • Meanwhile, prepare the fish. Dry with kitchen paper and season with sea salt and black pepper.

  • When the sauce is ready, place the fish on top and cover with a lid for 5 minutes until the fish is cooked.

  • Serve with some fresh parsley or coriander on top.

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