“How do you find the time to cook so much?” is a question I am often asked. The answer is simple: I have easy strategies that you can learn. There is no magic here, except for the magically delicious food that comes out of my leftovers.
One of my strategies is stretching leftovers to make a new meal.
For example, I made my mustard vinaigrette the other day, had leftovers of it as well as leftovers of cooked orzo and corn on the cob. I added these items to my other fridge and pantry ingredients and created a delicious and healthy salad.
Even on vacation, you don’t need to eat garbage. With just a few staples, some of which I brought from home in the photo above, you can eat healthy and enjoy wholesome, delicious food. Try this one out:
P.S. If you are not a fan of Take Back the kitchen on facebook, become one! so you can see all our vacation shots that I can’t post here.
Corn and Carrot Orzo Salad with Mustard Vinaigrette:
3 cups cooked orzo
2 chopped carrots, small dice
2 cups corn, freshly cut off 2 cooked cobs or frozen , thawed and dried
3 cups chopped Romaine lettuce or any lettuce
2 TBS currants
approx. 1/4 cup mustard Vinaigrette from the last post below
Salt and pepper to taste
In a big bowl, add the orzo and corn, carrots, lettuce and currants. Gently toss and add dressing. Toss gently again and add salt and pepper to taste.