My mom is such a great cook so, at first, it sounded crazy to me that leftovers were her favourite meal. But then I tried it and realized that everything tastes so much better when there's no work involved.
And before you decide that I am going to have pictures demonstrating how to reheat leftovers, don't worry. I have a one pot meal that reinvents leftovers to show you today.
But you can eat the meal in a bowl with a spoon.
And since there's only one pot (with a steamer basket to steam the veggies on top), there's barely any cleanup either!
1 medium onion, finely diced
3 cloves of garlic, minced
1 tablespoon olive oil
1 1/2 cups of arborio rice (short grain rice with lots of starch, perfect for making a creamy risotto)
3 cups of turkey stock, warmed
1 1/2 cups of butternut squash, finely chopped in even chunks
1 1/2 cups of leftover turkey, finely chopped
1/4 cup Parmesan cheese, grated
6 large sage leaves, finely chopped
Pinch of salt and pepper
1. Cook onions and garlic with olive oil in a medium to large pot until the onions begin to sweat, about 5 minutes.
2. Add rice and let it toast in the pot for about a minute before you begin the warmed stock, about a cup at a time.
3. Stir rice regularly and add more stock until the rice is almost cooked through.
4. Add the squash, sage, and the turkey. Continue to cook until the squash is cooked through, adding a little more stock if necessary.
5. Stir in cheese and then season with salt and pepper to taste.
6. Scoop into a bowl and eat with a spoon on the sofa. TV and and a blanket is recommended.
I like to start steaming green beans in a steamer basket above my risotto when I put the squash in. You don't need to stir quite as frequently and the beans will be done right when the risotto is cooked.
The only thing is you'll need to use your fingers to eat the beans. But that's what napkins are for.