I cook for two, but always make enough for four!
These days it just doesn’t make sense to pair recipes down to serve two. We love leftovers. Not the kind that you make a plate of all the same things you had the day before. You gotta recreate to keep it interesting!
Sunday, as on many Sundays, I made a nice lean grass fed beef roast in the crock pot. It was seasoned with yummy things like apple cider vinegar, chipotle olive oil, honey, onions, and salt.
As we ate I was already thinking about how I could use the leftovers! I know! I need to do better at living in the moment! Really I’ve just accepted that it’s not going to happen and I’m to the point of embracing it.
So as I sat at the dining room table and looked at various foods around my kitchen (it’s good the rooms are basically the same space), I decided on a hot roast beef sandwich. I feel like I haven’t had one since I was a kid!
The seasoning made a unique yet familiar gravy; sweet, tart, spicy and surprising. Mixed in with the tender roast beef, ohhhhhhhhhhhh, so good. I just saved the juices, refrigerated, skimmed off the little fat that surfaced, reheated in a skillet, added some flour to thicken and viola, a delicious and pretty healthy “gravy.” I added the shredded roast beef just long enough to heat through.
It was all served over a hearty piece of home made bread and a simple yet nutrient packed acorn squash. Just poke with a fork and microwave for about 3 minutes to soften. So much easier to slice that way! Cut into about one inch thick slices. Rub with olive oil and sprinkle with brown sugar. Bake at 425 degrees for 15 minutes. Flip, sprinkle the other side with sugar and bake for another 15.
So thankful for this easy leftover meal so that I could get started on some painting! And, no dishes thanks to the cast iron skillet and stoneware baking sheet!
Do you like leftovers or do you prefer to cook just enough?
30 Minutes Movement: Well obviously the painting. Stretching. Lifting. Rolling. You get the picture.
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