Luscious Lucky Leftovers

My brain is in a dangerous place, it’s playing with alliterations. Try saying Luscious, Lucky, Leftovers ten times as fast as you can. Let me warn you of the potential side effects. In a few cases there are reports of the overwhelming desire to put Siracha on toast, scramble eggs with edema, and one report of a baseball announcer always alliterating announcing. Oops. I knew I shouldn’t have subbed for the guy. Moving on, I’ve never found a four-leafed clover, hit all the number on the gillion dollar Powerball, or caught a fish that weighed more than I do. That’s okay. What am I going to do with a four-leafed clover, gillion dollars or a fish that weighs more than me? I can do something with leftovers. I’m a lucky guy. I like leftovers. No, I love leftovers. Make that i love luscious Lucky Leftovers. I can think of a few things that taste better as a leftover. How about reheated pizza? I’m already hungry. Soup is another one. Maybe, I’ll stop while I’m ahead.

I live a simple life. I don’t buy what I don’t need. I’m at peace in nature. I like to be around family and friends. I like good music. And, I like to cook healthy, easy, with as little clean up as possible.  Today, I’m in luck. I have leftovers. Leftovers are a big deal. A really big deal. Having leftovers means I don’t have to go to the grocery. If you live alone, you know what I mean. I think HEB (my grocery) wants to hire me. I’m there nearly every day. I can’t buy a week in advance, I’ll waste the food. I can’t even think that far in advance. I buy day-to-day, sometimes I’ll go out on the edge and buy two to three days in advance. Not today. I have leftovers – Lucky luscious Leftovers.

Do I have a question from the audience? There’s a first-time caller from Dallas.

“Howdy, first-time caller from Dallas. What do you want to know?”

“I don’t like leftovers – convince me, pardner.”

“I’m going to grant your wish Dallas. Follow along, it will easy, healthy, and you’ll get your mess all cleaned up in no time.”

I’m glad Dallas didn’t ask me about BBQ. I don’t eat red meat. Don’t get me wrong carnivores. I’m not biased against red meat eaters. In fact, some of my best friends are red meat eaters.

Here’s what I’m working with: Mom’s leftover bean soup, quinoa, and black beans. Please notice the slow cooker liner. The soup is going in on high about noon. I’ll toss in the black beans and a splash of low sodium chicken broth, and forget about it until dinner.


“Hold on, Ray. You’re going to make a meal out of that pittance?” Darn right. I head to the fridge and see what else is in there. I say a little prayer before I open the door. I hope there is something more in there besides flax seeds, wheat germ, and carrot juice. I’m in luck, look what I found: a bit of asparagus, a broccoli crown (in my last recipe post, I told you broccoli and asparagus were going to hook up), and a chunk of cabbage. I have a good idea on how to mix these three together. Read on.


I get out my large pan, put non-stick Reynolds aluminum foil on it.


I line the pan with my veggies. They are soaked in EVOO, my staple, sprinkled with ginger and crushed red pepper. Time to turn up the heat on these babies. I preheat the oven to 450, go into the study and check Instagram, Twitter, and Pinterest. I hear the bell on the oven. Time to go to work. Not much work – slide the pan in and check it in ten minutes. I use the ten minutes to make a healthy salad and put some frozen, organic blueberries in a small bowl.  Easy is the code word, folks. I check out the soup. It tastes great. It’s hot. And, I’m hungry. One caution, my asparagus is first of the season and tender. It finished up about three minutes ahead of the cabbage and broccoli. Asparagus is jealous of cabbage. What is it with broccoli?

Here’s my meal. The first photo is my plate of veggies. The other photo is the salad, quinoa, berries and soup. Are you going to eat all that, Ray? I took no prisoners.




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