Kickin' it old school here today. Reheating stovetop is NOT news to many of you. However there could be a few readers out there who can't remember - or maybe never learned - to reheat food without a microwave.
I'm not hatin' on a microwave. I have one. I am leery of them so I try to limit my use of it. When it comes to reheating dinner for the entire family it is easier for me to do it stovetop, en masse. Plus, I prefer food heated on the stovetop because it is heated evenly through. And maybe it is in my head, but I think microwaved food gets cold faster. Anyone else had that experience?
In my cast iron skillet, oven-fried potatoes were reheated.
When they were warm through, I remembered I had carrots leftover (from the roast) and that the baby would like the carrots. So I moved the potatoes to the side and added the carrots.red beans and rice that was warmed in a sauce pan. We like it on the thicker side. Just remember that chicken broth is always a welcomed addition when reheating food. If I am reheating rice on the stovetop, I almost always use butter and broth. If you don't have broth and your food seems on the dry side, add a splash of water or wine. :)
What else did we eat? My husband made a giant salad for himself. As a family we shared a fresh pineapple, that I'd cut up earlier.
- The oven works well, too. Just be sure to cover the food (with foil or oven safe lid) to capture moisture so your food doesn't dry out. I usually put the dish in the cold oven and let it reheat as the oven preheats. Depending on the dish, I may give it a stir as it warms up.
- If I know we are having left overs for dinner, I try to remember to pull the food out the fridge a few hours before and let it come to room temperature. This seems to speed the re-heating.
PS I also use a toaster oven that is perfect for reheating smaller portions or slices of pizza.