Aside from the cost of it, it’s darn near impossible to leave a restaurant these days without carrying a little ‘doggie bag’ that will get stashed in the fridge for later. For whatever reasons, most restaurant portions are way out of control. Even the new meals at one of our chain restaurants that tout a “cut back” meal of less than 550 calories is out of whack with their meat portions. At 7 ounces, the size of the beef on these meals is nearly twice the recommended daily intake of animal protein. Yowser!
So when I come home many nights and really DO feel like cooking, what I’m faced with is a refrigerator filled with little bags and boxes of meals half- eaten from restaurants that I now must either deal with or toss away.
|A sneak peek in my fridge - too many|
little doggie bags for someone that
doesn't own a dog!
Tonight I’ve come home for dinner and have been contemplating a good-sized portion of pork tenderloin that’s been rambling around the fridge for a few days. I brought this home from a good meal eaten at Triple Crown where I was simply too full to deal with a full 8 ounces of pork, even if it was slathered in an apple brandy cream sauce.
So tonight I’m using one of my hocus-pocus leftovers-to-new-meal techniques – FRIED RICE.
|Brown rice with an extra bonus of|
more whole grain.
|8 inch wok - perfect tool for a single cook|
Tonight I’m reaching for my 8-inch stovetop wok. Small enough for stir fry or fried rice for one meal, yet large enough to hold a meal for 2 or 3, this pan gets a workout in my kitchen. Stir fry and fried rice don’t require long cooking, but will take high heat and this pan is made for that. If you have room in your kitchen for such a pan, I’d highly recommend getting one.
|Egg cooked and set aside. Everything else |
heating nicely in the pan.
Add the remaining 2 teaspoons peanut oil to the pan, then add the rice and the scallion. Stirring the rice to coat it evenly in the oil, cook over high heat until slightly browned and heated through. Add the cooked egg back to the pan along with the chopped meat. Continue to stir and saute until the meat is heated through then add the peas and cook until they are warmed.
Add the soy sauce, heat through and serve immediately. Sprinkle with cashews for a bit of extra crunch.
|Leftovers to new meal in a snap. 10 minutes|
start to finish if you have cooked rice
in the fridge or freezer.