Fry patties in lots of olive oil, in a medium hot iron skillet, uncovered. Sprinkle with Old Bay seasoning, or other spice that goes with something a little sweet. TAKE CARE, the natural sugar in the yam tends to make the patties go from brown to burnt very quickly!
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.
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 and cover in bowl. Brown chicken breasts in olive oil on hot, 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). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish.
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.