1 sauce, 2 meals: do the math
It’s not rocket science, but if you can make two meals from one pot of sauce or soup, that’s obviously a great time-saver! And you don’t even have to eat the same thing twice, because with one base you can make something completely different the next day:
Super-efficient, then, and you can really vary things with these flavorful comfort food examples. The second day, you’ll have saved yourself some time; all the more time to spend on the sofa with a book. Or at the café! Here are 3 delicious examples of 1 sauce for 2 meals:
Pumpkin fun
On day 1, make a generous amount of spicy yet mellow pumpkin soup. Choose from six variations of pumpkin soup, serve it with crusty bread for dipping, and save some: around 300 ml. The next day, poach some delicate white fish in the leftover soup and serve it with, for example, white rice and an Asian-style slaw made with Chinese cabbage. Garnish with cilantro and you’re done.
Tomato plan
On day 1, give a simple tomato sauce a surprising twist by puréeing grilled peppers from a jar and stirring them into the tomato sauce, then adding a few tablespoons of green garlic olives. Use the sauce to make baked pasta, cooking the (short) pasta (such as penne or rigatoni) in the sauce and melting plenty of mozzarella on top. First set aside two mugs of sauce and refrigerate them until the next day.
On day 2, briefly fry large shrimp in a sauté pan or wok, add 1 tsp cumin and turmeric, then add yesterday’s sauce after about a minute, followed by brown or white rice. Add twice as much hot water as the amount of rice you used (so, for example, 2 cups of water for 1 cup of rice), season with a pinch of salt, cover the pan and simmer until the rice is cooked. Delicious!
Shake up your chili
Make the tastiest chili with or without meat, and enjoy the fruits of your labor again the next day. On day 1, eat the chili as it was ‘intended’ to be eaten, because it’s a classic for a reason. Serve with crusty bread or crunchy tortilla chips, pile on plenty of toppings and crack open a beer.
Keep enough chili aside to cover some delicious baked enchiladas on day 2: roll up tortillas with a filling of seasoned cooked rice and chicken, or for a vegan version, with cubes of sweet potato fried with taco seasoning. Place the wraps snugly together in a suitable baking dish, pour yesterday’s chili over them and finish with (plant-based, if desired) cream and grated cheese.
Slide them into a hot oven until the top starts to turn beautifully golden, and give yourself lots of pats on the back for yet another amazing meal.
Also read:
- 10 secret ingredients for the tastiest chili
- This is the secret to Sergio’s shrimp croquettes
- 8 tips for the best tacos from your own kitchen
Source: Epicurious
