In my house THEY ARE NOT CALLED LEFTOVERS! Cooked food that is ready to be re-purposed is a gift to our hungry tummies and our overstuffed schedule. They are planned for, warmly welcomed and used wisely.
There are some rules to be followed to make sure that second suppers happen safely. They are:
Meat, chicken, fish, eggs:
- Must be properly cooked in the first place
- Stored in the fridge as quickly as possible after dinner and in under two hours
- Kept cold until ready to eat or reheated thoroughly (cold chicken sandwich is good; half-heated microwaved chicken sandwich is not so good)
- Can be kept in the fridge for up to three days max (fully cooked eggs five days)
Soups and stews:
- Allow to cool on the counter until it stops steaming and then put directly into the fridge away from other perishables
- Must be reheated completely to steaming
- Shallow, rectangular containers work best—they cool quickly and fit in the fridge/freezer better
- Nothing should ever be re-heated more than once
Now that we have that out of the way, the possibilities are endless.
Theresa is a Food Communications Specialist and Nutritionist. Her French Canadian influences are a part of her 'no bologna' style as everything is on the table...not just the dinner. She has the unique ability to distill complex health concepts into simple, savvy steps to improve any lifestyle choice.
Theresa is a sought after media commentator and lifestyle pundit on many topics with a particular fascination with human relationships with food and culture. She has two books published in Canada and the US: Cook Once a Week, Eat Well Every Day
and Ace Your Health, 52 Ways to Stack Your Deck
She can be found on Twitter as @theresaalbert
and at www.myfriendinfood.com