Toasted Rye Panzanella salad, take a bit of stale loaf bread, not wonder soft sandwich bread, like a baguette. Tear it into bite-sized pieces and drizzle with olive oil and parmesan cheese, Black pepper, salt, and garlic powder. Place on a sheet tray and spread it out to one layer, toast in a 400 deg oven until brown and toasted like croutons. Mix up an Italian dressing of your choosing?
I use the store-bought with an extra drizzle of balsamic at the very end. Take the bread out and separate it into bowls or plates. Serve up tomato soup hot with shavings of parmesan, or cold tomato soup like gazpacho and serve the cooled bread salad on the side drizzled with the final sprinkling of balsamic or red wine vinegar, enjoy. You can add fresh cut cucumber onion and tomato to the mixture. My wife liked mozzarella in hers, like bocconcini. I wanted my salad drier so I could dip it in my soup, the finishing vinegar adds a sweet snap to the soup and zing to the mixture.
Dishes That Can Be Left Over Other Than The Ones With Rye Panzanella
Fried rice comes immediately to mind. Take leftover rice from the day before, toss it in the wok, mix in whatever other ingredients—sometimes leftovers themselves—come to hand, and serve. Economical and tasty.
Also rice-related, there’s arancini. Leftover risotto is mixed with a little beaten egg, wrapped around small bits of cheese, coated with bread crumbs, and baked or fried until the outside is crisp. Delicious, but at least in my house, “leftover risotto” is very nearly a contradiction in terms.
Foods That Are Healthy To Eat Even If It Is Stale
Rice can be there for up to a week in the refrigerator. I would highly recommend sealing it in an air-tight container so that it properly retains the moisture and softness when reheated.
Rice has the highest quality on the day you cook it. You can eat it cold, but it is much, much better if you reheat it. I’d even go so far as to say it is “gross” (I think that’s the culinary term commonly used) if you eat it cold. Before placing it into the microwave, I’d recommend putting it into a bowl and covering it with a plastic wrap so that the rice can restore to an acceptable level of softness and moisture.
For Asian rice, as others have mentioned, fried rice is tasty, relatively easy to make, and, if you add in a significant amount of meat, it can be a meal in itself. Everybody has their recipe, but here’s mine:
· Char siu (Chinese BBQ pork) – not always easy to find, but if it is available, that’s my first choice.
· Bacon (cut into 1/4 inch strips, then fried)
· Ground Pork
· Leftover steak, chopped into tiny bits
· Chopped onions
· Two or three eggs, first scrambled, then cut into small bits
· Green onions, chopped
· Salt, pepper, a dash of soy sauce
· Tiny bit of chopped cabbage