Learn how to make the most of food leftovers

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Specialist and chef from the Umami Committee shares some suggestions to avoid food waste in daily life

São Paulo, May 2023 – There are few things tastier than fluffy rice, freshly made beans, and roast chicken straight from the bakery. Eating fresh food gives us a wonderful feeling of care and well-being. But what to do with the leftover food from a meal? Many people don’t like reheating lunch to eat at dinner, and even those who don’t mind end up getting tired of eating the same dish over and over again.

With this in mind, Umami Committee chef Matheus Aguiar selected two delicious and easy-to-prepare recipes with tips to avoid waste and reuse food sitting in the fridge.

“Transforming leftovers into a new preparation can give the feeling of eating a dish made from scratch. And that’s exactly what we’re doing when we give a new look to a dish that has already been prepared. The main tip is to add umami-rich foods, the fifth basic taste of the human palate, which are excellent ingredients to bring more flavor to preparations,” says Matheus.

In the dishes selected by the chef, we can naturally find umami in foods such as chicken, corn, parmesan cheese, onion, broccoli, and tomatoes.

“All this will give our palate a new opportunity to experience foods we have already eaten recently, but with new flavors and textures,” concludes Matheus.

ROAST CHICKEN FRICASSÉE

(Preparation time: 20 minutes + 15 minutes in the oven)
Serves: 6 portions

Créditos: Comitê Umami

Ingredients

• 1 tablespoon oil (15 ml)
• 1 medium onion, chopped (150 g)
• 1 garlic clove, chopped (3 g)
• 2 cups shredded leftover roast chicken (150 g)
• 1 small carrot, coarsely grated (120 g)
• 1 can canned corn, drained (200 g)
• 1 packet SAZÓN® chicken bouillon powder
• 1 box heavy cream (200 g)
• 2 tablespoons chopped parsley (10 g)
• 1 cup shredded mozzarella cheese (100 g)
  

Directions

1. In a large saucepan, heat the oil over high heat. Add the onion and garlic, and sauté for 3 minutes, or until golden.
2. Add the chicken, carrot, corn, chicken bouillon, and cream, mix, and cook over medium heat for 1 minute, or until it comes to a boil.
3. Remove from heat, add parsley, and stir. Transfer to a medium rectangular baking dish, sprinkle mozzarella, and bake in a preheated medium oven (180 °C/350 °F) for 15 minutes, or until golden brown.
4. Remove from oven and serve immediately.

RICE FRITTERS

(Preparation time: 20 minutes)
Serves: 3 portions

Créditos: Comitê Umami

Ingredients

• 1 cup cooked rice (190 g)
• 1 egg (50 g)
• ½ teaspoon salt (2.5 g)
• 1 small tomato, chopped (130 g)
• ½ cup chopped broccoli (50 g)
• 3 ½ tablespoons all-purpose flour (35 g)
• 2 tablespoons grated parmesan cheese (8 g)
  

Directions

1. In a medium bowl, place the rice, egg, salt, tomato, broccoli, flour, and cheese, and mix.
2. Using two tablespoons, shape 9 fritters and fry them, in batches, in moderately hot oil for 3 minutes, or until golden. Drain on paper towels and serve immediately.

Tip: if you prefer, cook in the air fryer. To do this, place the fritters in the greased basket and brush with oil. Cook in the air fryer at 180 °C/350 °F, preheated, for 10 minutes, turning halfway through, or until golden. Remove and serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and taste continuity for a few minutes after eating. To learn more, visit www.portalumami.com.br.