It makes sense in today’s world to not waste food. Remember the saying – waste not want not! It’s as important today as ever it was, given the enormous food waste that occurs.
I care about the resources that go into producing our foods – the work of the producer, the water, and the fertile soil, it feels disrespectful in a way to waste the products of these.
As well, it helps my budget to make do with what I have already.
So, grab your cookware. Here is one of my simple recipes using leftovers.
It makes a scrumptious and healthy breakfast.
1 1/2 – 2 cups of leftovers (this can be cooked vegetables, stew, pasta)
1 tbsp tapioca flour
1 tbsp Rice flour
chilli and salt to taste (I use Herbamere)
Slice leftovers into bite-size chunks with a sharp knife.
Mix all the ingredients together.
Add mixture to a nonstick pan heated over medium temperature on the cooktop.
Allow mixture to set while cooking – then turn once to brown both sides (using non-abrasive utensils).
Looking for a good versatile frying pan? Check out my review on the Vesuvio 11″ frying pan, which comes with a lid.