I’ve been trying to make a real effort to use leftovers. The sooner I use them, the better the chance they won’t get left in the fridge and then thrown out because they’re too old to use.
Tuesday afternoon we grilled portobello mushrooms and served them with caramelized onions, cherry tomato halves and a bit of balsamic and olive oil. I could only eat half my mushroom so I sliced up the leftovers, saved the onions and tomatoes but wasn’t quite sure how I’d incorporate them into another dish.
Yesterday morning I woke up and was thinking about breakfast and decided to make omelettes using the mushrooms, tomatoes, onions and add a chopped jalapeno so I sauteed the jalapeno in a bit of butter, then added the remaining ingredients to heat them up.
Breakfast was delicious and the leftovers were all used up.
Today’s breakfast is going to be steel cut oats with strawberries and blueberries. The oats are supposed to be good for lowering cholesterol, whereas the bacon and eggs . . probably not so good for lowering cholesterol.