Think green, eat green, and be environmentally green by eating your leftovers
I’m not a huge fan of leftovers. I eat them, but they are not my favorite.
My mother isn’t a fan either. Growing up, she was very good at making just enough food for each meal. She was a pro at knowing how much we would eat. Rarely was anything left. How did she do that?
I’m not that way. I consistently make WAY too much food.
Now that my kids are getting older, and moving out of the house, cooking for only 2 or 3 is difficult. The other day I made a chicken dinner and I had to remind myself over and over—I’m only cooking for 3, not a small army.
I found that when I combine leftovers with something new, I don’t feel like I’m eating “old” food.
Making a shell for leftover meats and adding fresh veggies is a great solution. Think of pie crusts, bread doughs, and crepes. Shepard’s pie and chicken potpie come to mind, but there are other options.
Crepes have been on my radar lately. They are quick to make, and they can either be savory or sweet or eaten alone.
I like to take the recipe to the next level by adding something really healthy to it. A couple of weeks ago, I was checking out the new foods section at a grocery store when I saw matcha green tea powder. I’ve bought it before to make match lattes, but it can also be added to all kinds of foods from doughnuts to bread.
Matcha is a traditional Japanese green tea. The leaves are ground into a powder instead of using the dried leaves steeped in hot water like traditional black or green tea. The leaves are consumed. **Matcha green tea powder does contain caffeine.
Matcha green tea powder is good for you because it’s full of an antioxidant, called catechins.
Catechins may help some people lower their blood pressure, LDL cholesterol, or fight cancer, and reduce inflammation. There are different grades of matcha powder. Make sure you buy one that is good quality and is bright green in color.
I only add a small amount of matcha to my crepe recipe. It makes the crepes a pretty green color, which is perfect for spring! The flavor of matcha is slightly sweet and umami. The crepes can be filled with leftover chicken, beef, and roasted veggies. I like to add goat cheese and pop them in the oven for 5 minutes and call it a meal. Matcha crepes are perfect for lunch.
Matcha Green Crepes
1 cup all-purpose flour
2 Tbsp. **matcha powder
1/4 teaspoon salt
1 ¼ cups whole milk
1 Tbsp butter, melted
Roasted meats like salmon, chicken, beef, or ham
Roasted vegetables like asparagus, bell peppers, onions, zucchini, and mushrooms
Any kind of Cheese– my favorite is goat cheese!
In a small bowl, combine flour, **matcha, and salt. In a blender, beat eggs, milk, and butter together on low speed for 30 seconds. Add the flour. Mix on medium speed for 1 minute. Allow batter to rest for at least 30 minutes in the refrigerator.
Heat a non-stick pan fry pan or crepe pan over medium heat. Lightly coat with butter. Pour just enough batter to coat the pan—titling and swirling the pan to coat or use a small wooden crepe spreader. Cook for about 1 minute until the edges are dry and flip and cook 30 seconds more. Repeat until batter is gone.
If you are filling the crepes, stuff and fold the ends of the crepe over the filling and bake for 10 minutes at 350℉.
Crepes can be stored in an airtight bag in the refrigerator for 3 days.
**Match contains caffeine, about 1 teaspoon has, on average, about 70 mg. If you are sensitive to caffeine, reduce the amount you use or omit the matcha powder and add 2 tablespoons of flour.