We don’t waste anything in our house, food in particular. I think it’s because food is literally FUEL for our jobs. But we’re also always on a budget, yes, tis life. With those two things in mind, I find myself getting more thrifty in kitchen, recreating meals from leftovers, and making do with the GOOD goods we got.
These leftover meal creations are what I call “peasant meals.” They are cheap (because they save us money), nutrient dense, and satisfying. And yes, they are tasty! In fact, they are some of the kiwi’s favorite meals, haha.
First up, Sprouted Brown Rice Pasta with Lentil Veggie Stew and Parmesan cheese.
We had 2 leftovers; sprouted GF noodles and Amy’s Organic Lentil Veggie stew. I drained the stew and tossed it with the noodles. Reheated and then added Parmesan, butter, and sriracha! Seriously, it’s delicious and so easy!
Second, salmon bean roll ups. Trust me, kids will even like this!
Just mix together leftover grilled or baked salmon with organic baked red beans (or black beans, northern beans, lentils, etc.) and a little sharp cheddar cheese. I mash up the beans a little before mixing. Then melt and spread on a gluten free tortilla (we use Udis Gluten Free) to roll it up. I often will add in salsa or a curry sauce to give it more flavor. Almond Cheese also works here if you can’t eat real cheese. Don’t do beans? Try it with mashed squash!
Last up, and one of my favorite, zucchini chickpea fish cakes! I posted this on Sizzlefish Blog a few weeks ago and just had to share again.Print
Gluten Free Zucchini Fish Cakes with chickpea
- 1 can of chickpeas, drained (could also use cashews or walnuts if you can do beans)
- 1/8 cup of olive oil for mixing
- 3 cups (or around 12– 14 oz) of cooked fish that’s chopped (Haddock, Salmon, or Cod)
- 1–2 large zucchini, grated or chopped
- 1 small onion, diced
- 2 tsp minced garlic
- 1 handful of fresh basil, finely chopped
- 1/2 tsp of sea salt
- 1 tsp of chili pepper flakes
- lemon juice (optional)
- gluten free flour and almond meal coating
- oil or butter for frying
- plain or red pepper hummus for topping
- Place chickpeas in a blender or food processor and add in your 1/8 cup of your olive oil. Mix or puree until mixture is some what smooth. Then pour into a bowl. chickpeas.
- Next, add in your cooked fish, chopped zucchini and veggies, and other spices/herbs. Mix well with hands.
- Roll the mixture into small patties and on a dish in the fridge. They will need to stay in there for about 30 minutes. This is because there are no eggs in the mix so patties/cakes need longer to set.
- Remove patties from fridge and then coat the outsides with both gluten free flour and a little bit of almond meal. You can use bread crumbs if you don’t have almond meal.
- Heat your skillet and add a little oil for frying (about 1 tablespoon) then fry cakes on both sides till they brown. If they seem moist, then pat them with a paper towel and then fry a little long or bake at 350 for 5-10 minutes more.
- Place on bed of salad, add a little bit of lemon juice (if desired) and then top with hummus.
- Serves around 2-4
I know, lots of beans. But remember, if you soak them first, you can digest them better. Also, you can replace most of the beans with any other starchy vegetable or nut.
Well friends, that’s all I got. Maybe I should really go to the store now. Hmm….
Favorite meal to make with leftovers?