love
March 1st, 2010
Ingredients:
Leftover cooked chicken breast, 1 cup broccoli, 2 smallish zucchini, half an onion, 1/2 red pepper, five cloves garlic, 1/2 cup whole wheat penne pasta, tree nuts of choice, crated sheep cheese, one egg, olive oil, seasoning of your choice (be creative).
Pour a glass of wine for the cook.
Preparation:
Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end. Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.
February 25th, 2010
 Butternut, spinach, onions, pepitas and chicken Ingredients: One medium butternut squash, one small onion, five cloves garlic, pepitas, honey, one piece fried chicken or fish prepared as you wish, or in this case, leftover. Wine of your choice.
Pour the cook a glass of wine.
Preparation: Cut squash in half, remove seeds, bake covered in oven, or in microwave. Clean spinach, chop onion, caramelize onion in olive oil, add spinach, dice or press garlic on spinach. Add leftover fried chicken breast or fish to pan and cover to warm through. Place squash halves on 8″ plates, drizzle with honey. Place spinach onion mixture on 8″ plate with meat. Sprinkle pepitas over spinach and onions.
Eat with your sweetie.
Simple and quick, good for motorhome or one pot cooking.
February 16th, 2010
 Mediterranean Pilaf, Chicken, Vegetable Dinner Ingredients: vegetables, your choice, one small chicken breast per person, 1/2 cup chopped rehydrated mushrooms, one cup chopped tree nuts, 1/4 cup whole grain rice, one onion, hearty white wine.
Pour the cook a glass of wine.
Cook and drain rice, set aside. Chop nuts (suggestion: walnuts and almonds), chop and caramelize onions and mushrooms in extra virgin olive oil and several cloves of pressed garlic. Remove from pan, add to rice, along with uncooked nuts, and cover in bowl. Brown chicken breasts in olive oil in a hot pan (don’t smoke the oil though) both sides: sprinkle with spices of your choice. Remove from pan and put on top of covered pilaf to finish (microwave off is a good place to allow the continued high moisture cooking). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish.
Serve on 8″ plates with wine. Desert of fruit and chocolate before bed.
Two pan preparation for recreational vehicle, motorhome or camp cooking.
Now that’s something to be thankful for!
February 15th, 2010
 Leftover Fried Bulgar Ingredients: leftover onion, collard greens, red pepper dinner, (see last post) one egg, one chicken breast, Madras curry powder, garlic powder, Trader Joe’s 21 Season Salute,1/3 cup Bulgar.
Preparation:
Pour the cook a glass of wine, whatever is open, this is leftovers!
Cook Bulgar in salted boiling water about 30 minutes, drain, stir and set aside covered. Fry chicken breast in extra virgin olive oil seasoned with garlic powder and 21 Season Salute. Remove from wok and cube. Add Bulgar, leftover vegetables to wok with olive oil and heat on hot, add egg, break and stir to fry then mix with other ingredients, add Madras curry powder to taste. Add cubed chicken breast to wok to warm.
Serve on 8″ plate with chopsticks and wine. Sprinkle top with favorite, or available, nuts or seeds. Claire adds chutney and I am not offended.
Be also ye thankful for leftovers.
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