I never make New Years Resolutions because I am not prone to keeping them. However, I do make lists of things to do. I am more likely to follow through on my lists than on any resolutions I may make. You may ask, ‘What is the difference?’ Well, a Resolution needs to be kept and if you don’t keep it you don’t feel very good about yourself. However, if you make a list and half the items on the list get done, you will feel that you have accomplished something.
So, here is #1 on My List of Things To Do. Use up the Odds and Ends (Large and Small) of food that may be in my Refrigerator, Freezer or even in the cabinets. Having raised 5 Sons, I have found it hard to cook only for 2 people – even though it has been many years since my Sons have grown and left home. So, sometimes I have more than I need and need to use up what I have left. Since I am not a great fan of leftovers, I usually find ways to turn the leftovers into new dishes. (Sort of like the TV Show ‘Chopped’. However, I have been doing this way before Chopped became a show.
The first time I can remember that I started turning leftovers into new dishes was when I got my first blender – actually I still have it. I got that blender back in the days when they were still being made to last and last it has. I remember that I turned leftover gravy into soup. Now, fast-forward to this year – 2020. I have actually turned several items in the freezer into new dishes.
#1 – A Pork Tenderloin into an Asian Stir-Fry. Where I purchase Pork Loins they are sold in packages of two. I actually cooked both at the same time because a couple of my former students came over for a cooking session. We made Chinese Dumplings and Pork Bao. We had a variety of items so we did not use both Pork Loins so I put the leftover one in the freezer. (This was the weekend before Thanksgiving) Last week, I removed the Pork Loin from the freezer, cut it up into bite-sized pieces and stir fried it with Shitake Mushrooms, thinly sliced Carrots, diced Onions, Cabbage and minced Cilantro. The dish took very little seasoning as the Pork Tenderloin had previously been marinated in a Soy Based Marinade. This dish was served with Jasmine Rice (which is an aromatic soft grain rice grown in Thailand). So, this was a multi-cultural dish incorporating the tastes of Japan, China and Thailand. Very tasty, easy to make and used up the Pork Tenderloin and Vegetables still lingering in my refrigerator.
For a recipe for this Stir-Fry go to http://www.sylveeeskitchen.com/recipes/dinner/pork-tenderloin-stir-fry/
Just keep in mind that all the ingredients are interchangeable and you can use whatever you have in your refrigerator.