re-heated

Pork And Noodles In Two Parts – “Part One”


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Usually , I prepare one dish with enough ingredients  to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦
So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be  Eugene’s  meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow,  what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post :  Pork And Noodles In Two Parts – “Part Two”
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Bon Appétit !   Life is Good !
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Click here for more  Noodles  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Pork  on  ChefsOpinion
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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Curry  on  ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln- Spareribs With Sauerkraut And Sauteed Potatoes

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I will  not tell you how wonderful, tasty, scrumptious, delicious, ambrosial, appetizing, dainty, delectable, delish, flavorful, flavorsome, luscious, lush, mouth-watering, palatable, savory , sumptuous, succulent, tasteful, tasty, toothsome, toothy, yummy and just far-out super this dish is 🙂
Why not, you ask? Because, if you look at the pictures below and you don’t see it, words can’t help, and convincing won’t work 😦
For the ones who see, enjoy the pics and find the time to prepare this dish and you will find yourself superbly rewarded 🙂
Schälrippchen mit sauerkraut und bratkartoffeln is a typical dish from Swabia, the area in Southern Germany where I grew up. Typically eaten on a Saturday, it was looked upon as a very simple, down to earth dish, enjoyed only with family and not fancy enough to share with guests.
Schälrippchen mit sauerkraut und bratkartoffeln is one of those dishes which turn back the time for me, stimulating me to vividly remember times more simple and happy…….
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Guten Appetit !   Das Leben Ist Schön !
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All about  Spare Ribs
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More  Bratkartoffeln
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All about  Sauerkraut

Pictures of  Swabia
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P.S.
Traditionally, the brine for the ribs contains “Pökelsalz” which contains Nitrite and turns the ribs pinkish.
At home I use regular kosher salt instead, which will result in the same taste without the pink coloring of the meat.
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P.P.S.
This is food which tastes even better when re-heated 🙂
If you can manage, eat just a bit after just finished cooking, then bury the ribs in the sauerkraut, top with the potatoes and keep in the fridge overnight. The next day, gently reheat.
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Roasted Suckling Pig

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Leftover  suckling pig from last night, re-heated, sprinkled with kosher salt and freshly ground black pepper and served for today’s lunch with mustard, horseradish, sour dough bread and a couple of Negra Modelo 🙂

Bon Appetit !   Life is Good !

Roasted Suckling Pig

Roasted Suckling Pig

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Roasted Suckling Pig

Spanferkel

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Roasted Suckling Pig

Lechon Asado

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Roasted Suckling Pig

Cochon De Lait

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Roasted Suckling Pig

Roasted Suckling Pig

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