Day After Valentine’s Day, Thanksgiving Leftovers (not either holiday, everyday)

Ingredients: leftover onion, collard greens, red pepper dinner, 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, this is leftovers!

Cook Bulgar in salted boiling water about 30 minutes, drain, stir and set aside. 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.

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A Heart Healthy Thanksgiving Dinner – this one for Valentine’s Day

Preparation: Pour the cook a glass of wine.

Chop onion and stems of greens, saute in LOTS of extra virgin olive oil, add chopped leafy collards, red peppers, curry paste and chicken broth, summer until done to taste.

Microwave yam, turning often until done. Let sit in microwave covered. Remove collard mixture to bowl, cover and add to microwave to stay warm and finish.

Cook and main squeeze have a glass of wine together. This is, after all Valentine’s Day. You should have done two other healthy activities with your main squeeze this day: exercise and sex. Dinner is the fianalle.

Coat fish with seasoning and fry in LOTS of extra virgin olive oil. Put on plate with greens, yam and serve with another glass of wine.

Leave the dishes for tomorrow and go to bed early.

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Thanksgiving Dinner 3: Leftover salmon medley

A thanksgiving celebration for two, of a 70degree sunny day of bike riding in the lovely Sonoran desert with good friends, and the apparent rapid healing of my buggered ribs and shoulder.

Ingredients: 1/3 cup dry Whole grain rice and wild rice mixture, leftover wild salmon, 2 medium zucchini, 1 onion, 1/2 red pepper, 1/3 cup mushrooms, LOTS of extra virgin olive oil, 6 cloves garlic, 1tsp tarragon, 1/3 cup coconut milk, white wine of your choice.

Pour the cook a glass of wine.

Cook the rice 35 min. in extra water and a little sea salt, drain, cover and put aside.

Stir fry onions, zucchini, red peppers and mushrooms in LOTS of olive oil. Add garlic, tarragon, leftover salmon and coconut milk near the end, mostly.

Serve with wine and love.

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