Using up Sunday lunch leftovers

Filed in Blog by on September 7, 2010 3 Comments
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chicken in white sauce with vegetables

chicken in white sauce with vegetables

How are you getting on this afternoon?

I began our week yesterday by using up Sunday lunch leftovers. I had cooked potatoes, chicken, gravy and vegetables to use and I made a simple meal of chicken in white sauce, fried potatoes in butter with garlic and herbs along with the vegetables. It’s one of Little Miss Green’s favourites and she insists to this day on mashing all her vegetables into the creamy white sauce; a throw back to her toddler days!

What I love about this meal is it takes about 2 minutes to prepare and 10 minutes to cook; so it’s convenience food without the packaging.

The majority of the remaining chicken will be used to make Mr Green’s favourite curries. Again, this is so simple: on a Sunday while the oven is on, I put some chopped onions in a dish with olive oil and let them cook. In the evening I chop leftover chicken, stir in the cooked onions and add a jar of curry sauce. But you know what? This week I’m going to give my lovely man a culinary treat. Long ago in our pre Little Miss Green days when it was just us, three cats and a dog to take care of we would spend half a day a month cooking batches of the most amazing curry sauce.

It’s supposedly a traditional recipe from the aptly named “The Curry Secret” recipe book which has delightfully yellowed and become splashed with turmeric over time. Alas, I have to admit to becoming more of a domestic slob than Goddess over recent months, but I’m going to don my pinny, get out my faithful blender and turn my kitchen into an Asian sensory delight for the afternoon.

The rest of the chicken, vegetables and gravy will be whizzed into the blender to make my famous “Sunday lunch soup”. It’s a delightfully homely soup which is more of a ‘one slice or two’ affair; strong enough for any spoon to stand in and robust enough to warm a tummy for the entire afternoon.

What do you have planned for today? Later on we’re off to a screening of No Impact Man at Oxford to lead a Q&A about cutting down personal waste. We’re looking forward to connecting with lots of like-minded people  and we’ll be joined by Julia who is part of the Greenpeace volunteer network in Oxfordshire. Over in Suffolk, Mrs A will be hosting the Q&A at the screening of No Impact Man at Abbeygate Picturehouse in Bury St Edmunds at 8.30pm.

Don’t forget to join in with the fun of National Zero Waste Week by pledging to reduce your food waste – there are some great prizes to be won.

If you’re stuck for inspiration of what to eat this week, there is no excuse with Claire’s excellent resource over at Veg Box Recipes. Whatever food you are left with, she has some ideas to help you use it up with her ‘handy guide to eating leftovers
Tabitha has been busy with meal planning too. See what she’s planning to eat during zero waste week.
And Mrs A, who is being fed by Saints Cafe all week on their leftovers enjoyed a delicious sounding meal yesterday. Find out what she ate and what that mystery ingredient was …

Tomorrow we’ll be showing you how Natural Collection can help you reduce your food waste and I’ll be sharing what we ate today.

National Zero Waste Week is sponsored by Tetra Pak; the world’s leading food processing and packaging solutions company.


About the Author ()

I am a long time supporter of the Green and Sustainable lifestyle. After being caught in the Boscastle floods in 2004, our family begun a journey to respect and promote the importance of Earth's fragile ecosystem, that focussed on reducing waste. Inspired by the beauty and resourcefulness of this wonderful planet, I have published numerous magazine articles on green issues and the author of four books.

Comments (3)

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  1. Karin says:

    A roast chicken is great for providing easy meals later in the week, not to mention a great Sunday roast in the first place. Unfortunately we can’t have a chicken too often as the carnivores in my family prefer beef, lamb and pork, but soon there will be only one of them and me to cater for, so chicken might be on the menu more often.

  2. Condo Blues says:

    I have a head of cabbage I needed to use so I Googled my way to a stuffed cabbage recipe that was pretty darn good even with my revisions. I used shwarma spices I bought at an international grocery store. It’s not the traditional Polish stuffed cabbage by any means but it was tasty! While the cabbage baked in the oven, I chopped everything and put it in the slow cooker for gumbo tomorrow. It is a great leftover meal. I used the last of the turkey ham (turkey cured with ham spices), okra, garlic, tomato, onion, and peppers.

  3. Mrs Green says:

    @Karin: Ahhh, soon you will get your way and your taste buds will be rejoicing!

    @Condo Blues: What a great sounding meal. Cabbage leaves are brilliant for stuffing and encourage non-cabbage-lovers to try them too. Not sure what gumbo is – it sounds intriguing; kind of like a stew?

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