One of the challenges of being empty-nesters is making enough food without making us eat the same thing over and over. We do a lot of cooking from scratch and freezing leftovers, but, as we all know, sometimes things don’t freeze well and they don’t keep well in the fridge.
One thing that works really well for us is stir-fry using day-old rice. We have a rice cooker, but stir-fry seems to need rice that has been cooked, then kept cold for a few hours. It’s super simple to take cold rice and toss in some eggs from our chickens, part of a jar of home-canned chicken or beef, and whatever veggies happen to be in the fridge. It’s a great way to use up leftovers!
Today, though, I wanted rice for lunch and I had a craving for peas. So I made up 1 cup of rice, added in a can of peas (from the store, no less!), then added an egg once the rice was finished. This gave me a quick lunch and left enough rice for something else. I obviously don’t want stir-fry a second time, so I’m using up some leftover spaghetti sauce from a couple of days ago and creating some stuffed peppers. I have a bunch of farmer’s cheese that I’ve made this weekend, so that will serve as the cheesy part of the peppers. This way I don’t have to run to town for anything at all.
