Recipes with Julie Van Rosendaal: Benefiting from leftovers

Recipes with Julie Van Rosendaal: Benefiting from leftovers

With meals costs persevering with to trigger sticker shock on the grocery retailer, the flexibility to be versatile whereas buying can assist.

Moderately than sticking to a inflexible listing of elements on your typical go-to meals or to strive a brand new recipe, be adventurous and decide up gadgets on sale, whether or not or not they’re in your listing.

All of us strategy mealtimes in another way. Some plan forward, most of us have a handful of dishes we make recurrently, and whereas many people take pleasure in it, not everybody has the vitality to experiment every single day.

Happily, the web is a vast supply of recipes and knowledge that will help you use what you’ve, or what you may discover on sale. We talked about a couple of concepts this week on the Calgary Eyeopener.

It might simply be a matter of switching manufacturers, or attempting a unique number of lettuce or squash, or a no-name model of a pricier name-brand merchandise.

And you might discover higher offers within the freezer part — if recent produce is costly, frozen veggies are a great choice; they’re harvested at their peak and flash frozen, so they don’t seem to be nutritionally inferior.

And in contrast to recent produce, there’s usually no waste — you might find yourself tossing half your tub of recent spinach or blueberries, however will most definitely use your complete bag of frozen berries or veggies.

The photo show three unopened packages of DSI fresh tofu.
With the value of meat so excessive, tofu is an inexpensive protein choice. The DSI model is made in Calgary. (Julie Van Rosendaal)

With the value of meat exceptionally excessive, strive exploring extra inexpensive proteins, like tofu (DSI is made in Calgary), pulses (beans, chickpeas and lentils — each dry and canned are cheap and shelf-stable), and even peanut butter.

Dry beans and lentils do not must be soaked earlier than they’re simmered — merely cook dinner them till they’re simply tender (and be happy to salt the cooking water, it doesn’t matter what you will have heard) then cool and retailer within the fridge or freeze of their cooking liquid to guard them from freezer burn.

When contemplating what’s for dinner, dishes like fried rice, noodles, pasta, soups, tacos and different one-dish meals are likely to stretch small portions of pricier proteins and different elements additional and permit for extra flexibility — not solely within the elements you utilize, however the portions.

Listed here are two dishes that may make use of leftovers, aid you use what you’ve, and make use of all types of things you may discover on sale on the grocery retailer.

All the things Fried Rice 

Two grey bowls hold piles of fried rice, featuring egg, green onion, peas, and carrots. Sticking out of one of the bowls is a pair of chopsticks.
The important thing to creating a tasty fried dish is utilizing chilly leftover rice. (Julie Van Rosendaal)

Fried rice is an incredible approach to make use of up all types of leftovers, produce that could be on the wilty aspect, and smaller portions of dearer proteins.

Begin with chilly leftover rice, in order that the grains separate and do not clump collectively — this can be a excellent purpose to make additional for dinner one evening and have a head begin on dinner the following day.

Don’t be concerned about portions — you’ll be able to add as a lot or as little of every ingredient as you want to accommodate the variety of individuals you are feeding and their appetites.

I like scrambling an egg or two into the rice because it heats via, or you possibly can prime every serving with a poached or fried egg.


  • Canola or different vegetable oil
  • Sesame oil (for flavour—non-compulsory)
  • Cooked, chilly long-grain rice (any sort)
  • Chopped or crumbled cooked rooster, beef, pork, sausage (common or plant-based — non-compulsory)
  • Frozen peas, if you happen to like
  • Finely chopped or grated carrot, thinly sliced kale, chopped inexperienced onion or different recent or cooked veg
  • Cilantro, if you happen to prefer it (I chop the stems to cook dinner with the rice, and scatter leaves on prime)
  • Soy sauce, to style
  • Eggs (or JustEgg) if you’d like
  • Chili oil or sriracha, for serving, if you happen to like

Set a big skillet — or one large enough to accommodate the amount of fried rice you wish to make, with out crowding — over medium-high warmth.

Add a beneficiant drizzle of vegetable oil and a smaller one among sesame oil.

When it begins to shimmer (simply give it a minute to heat up) add the rice and stir to warmth via.

Add any chopped meat and/or veg you want and a shake of frozen peas.

Stir to warmth all the pieces via, seasoning with soy sauce. In case you like, push most of it off to 1 aspect and crack as many eggs as you’d prefer to cook dinner within the house you have made — stir and break up the egg because it units, you are type of scrambling it — and stir into the remaining rice.

Serve topped with additional cilantro and/or sriracha or chili oil, if you happen to like.

LISTEN: Julie van Rosendaal speaks about cost-saving dishes:

Calgary Eyeopener6:58Julie van Rosendaal on cost-saving dishes

Our meals information Julie van Rosendaal on attempting new dishes to maintain grocery payments in examine.

Peanut Noodles

A plate of noodles covered in peanut sauce and topped with sesame seeds.
Leftover veggies and proteins can be utilized on this easy recipe, which retains nicely within the fridge. (Julie Van Rosendaal)

Peanut sauce is scrumptious on all the pieces, retains nicely within the fridge and may flip any type of noodle or lengthy pasta right into a meal, with or with out leftover proteins, crispy tofu, and all types of veggies, in any amount — strive broccoli, pea pods, carrots, celery, peppers, daikon, spinach, Brussels sprouts, cauliflower…something goes.

I prefer to make a batch of peanut sauce when my peanut butter runs low (all pure, creamy or crunchy) — I add all the pieces else straight to the jar and shake it up.

The measurements listed here are approximate — be happy to eyeball it and modify portions based on your style.


Peanut Sauce:

  • ½ cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar or lime juice
  • 1 tbsp brown sugar or honey (non-compulsory)
  • 1 garlic clove, finely crushed
  • 1-2 tsp grated ginger
  • a drizzle of sesame oil (non-compulsory)
  • pinch chili flakes or a squirt of Sriracha (non-compulsory)
  • Scorching water or coconut milk, to skinny
  • Cooked recent or dry noodles (like skinny or thick egg noodles, rice noodles or buckwheat noodles) or skinny pasta (like spaghetti or linguine)

The remainder of the dish:

  • Cooked chopped rooster, beef or pork, crumbled or crispy tofu, or cooked shrimp (non-compulsory.)
  • Chopped or grated carrots, peppers, pea pods, broccoli, broccolini, peppers… something you’ve or like.
  • Chopped inexperienced onions.
  • Chopped cilantro, if you happen to like.
  • Toasted sesame seeds or chopped peanuts, for sprinkling (non-compulsory)

To make the peanut sauce, stir all the pieces collectively (do not add the water or coconut milk but) with a fork — it may be tough at first, however will ultimately mix.

Warming up the peanut butter can assist, and after getting an concept how thick it may be, you’ll be able to add scorching water or coconut milk to skinny it to the consistency you want.

Preserve it within the fridge for weeks to eat with all the pieces, or to toss with cooked noodles (I rinse them beneath chilly water as I drain them) and any veggies or proteins you want.


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