Wouldn’t the world be an amazing place if we had time to cook a delicious family meal every single night of the week? It certainly would. But since many of us have evening commitments and strict daytime work schedules, dinnertime (and prep) always seems to be cut short. Leftovers are a natural result of busy lives and they don’t always have to be ho-hum after a quick nuke in the microwave. Here are six popular homemade dishes and how to revive them into tasty next-day dishes.
Have you ever noticed that pasta is a lot more firm once it’s been sitting for a while? The extra sauce that was sitting on your pasta dish gets absorbed by the leftover noodles. To get the flexibility and sauciness back in a pasta, heat about ¼ cup of tomato sauce, heavy cream or chicken broth, let it come to a simmer then add leftover pasta from the fridge, stir and allow to heat through. Top with a little Parmesan if you have it because, well, it always goes with pasta.
Sure, a microwave does (sort of) do the trick with day-old pizza. The result may be decent enough with hot toppings and revived cheese, but it gives the crust an almost soggy, spongy texture. For freshly-made pizza flavor, preheat your oven to a low broil, place two pieces of pizza into a cast iron skillet and let cook in the oven. The cast iron does an amazing job or crisping up the crust, while the low broil gets the cheese bubbly again. For more than an individual serving, use a large pizza stone for the same effect.
Chicken and Fish
To be completely honest, it’s nearly impossible to get the same juicy, tender qualities from cooked poultry and most types of fish the next day. For best results, heat up your protein in a moderately hot oven (about 375°F) in a small baking dish. Add a few spoonfuls of water or stock, cover with tinfoil and bake until warmed through. Giving leftover meats like this a quick chop make them easy additions to simple noodle or cream-based soups.
Pork and Steak
Much like chicken and fish, big cuts of pork and beef are hard to bring back to life after sitting in the fridge overnight. That being said, there are still ways to make them these leftovers taste pretty delicious. First, let the meat come to room temperature, then slice it into pieces (somewhere between ¼ to ½” thick). This is a much better way to reheat because cooking a larger piece of meat (like tenderloin or roast) will result in an overcooked exterior and too well-done interior. Heat a spoonful or two of butter in a large pan on medium heat, add the sliced meat and let it cook, stirring frequently until warmed through.
You can easily reheat leftover rice in the microwave in a covered container, but that will generally give you a slightly overcooked, mushy texture. Instead, preheat your oven to 350°F and evenly spread cold rice into a medium-sized baking dish. Loosely cover with tin foil, poking a few holes to allow the steam to escape and let it bake for approximately 15 minutes. Remove from the oven, stir gently with a fork and let bake, uncovered, for 5 more minutes.
This is quite a broad category, so right off the bat, the more tender vegetables like beans, snow peas, asparagus and wilted greens (spinach, Swiss chard, etc.) don’t lend themselves well to reheating after a first cook. If you have leftover corn (if it’s on the cob, cut off the kernels), peas or any sort of legume (chickpeas, beans, lentils), you can give them new life with a quick fry in a large pan with some broth and spices. Root vegetables like butternut squash, yams, potatoes and beets benefit well from a quick re-roast in the oven. Preheat oven to 350°F, lay them out on a baking sheet and let them roast for 12 to 15 minutes. Once removed from the oven, dress them lightly with olive oil and season with salt and pepper.
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Published September 26, 2016, Updated September 1, 2019