Let the word “recycled” become a mantra in your culinary efforts as well as in garbage detail. It’s the right thing to do for the sake of your household budget and, more important, for easing the strain of creating speedy weeknight dinners.
Recycled pot roast is a case in point. The long-braised meat turns to flavorful shreds that can find their way into innumerable second- and third-day meals.
Here, the meat (which also could be any braised meat, such as pork, lamb or chicken) becomes a hearty pasta dish with the help of wine and mustard as flavorings. Use leftover vegetables, if you like, or handy frozen ones. The family may never complain about recycling again.
Menu
Pot roast penne
Garlic toast
Iceberg wedges with creamy mustard dressing
Dates with Parmesan curls
Chianti
Tips
If you don’t have leftover pot roast, you can purchase pre-cooked pot roast in the supermarket meat case.
Pot roast penne
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 6 servings
1 teaspoon salt
1 pound penne
1 tablespoon olive oil
2 cloves garlic, minced
1 small red onion, thinly sliced
2 teaspoons herb-flavored mustard, such as rosemary or tarragon
1 cup each: dry red wine, leftover beef gravy
1/2 teaspoon freshly ground pepper
2 cups cooked, shredded beef pot roast
1 cup cooked vegetables, such as carrots or peas
Grated Parmesan cheese, optional
1. Heat a large saucepan of water and 1/2 teaspoon of the salt to a boil over high heat; add pasta. Cook according to package directions; drain.
2. Meanwhile, heat olive oil over high heat in a large skillet; add garlic and onion. Reduce heat to medium; cook, stirring, until onion softens, 5 minutes. Whisk in mustard until smooth. Add wine; cook, stirring often, until reduced by half, about 5 minutes. Stir in beef gravy, remaining salt and pepper to taste; cook until heated through, about 3 minutes.
3. Stir in beef; heat through, about 2 minutes. Stir in vegetables; heat through, about 1 minute. Return pasta to large saucepan; pour in beef mixture. Toss to coat. Serve in pasta bowls, topped with Parmesan cheese, if desired.
Nutrition information per serving:
493 calories, 35% of calories from fat, 19 g fat, 6 g saturated fat, 39 mg cholesterol, 59 g carbohydrates, 21 g protein, 733 mg sodium, 4 g fiber
