What could be more inviting for someone who likes cooking with leftovers than Fried Rice? A few chopped veggies, yesterday’s dinner protein, rice of any sort and a couple of eggs. Tah-Dah!
Tag: food memories
Pozole fixin’s salad? I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
This past week I got a bit over zealous with my veggie preparations and ended up with quite the Ziploc full of left overs. You don’t have to make this salad with left overs, I just get a thrill out of creating something pretty darn delicious out of them.
If you’ve read many of my blog posts, you know that it’s my cooking sensibility to use what I have on hand, including leftovers. So, when I make beef ribs I always keep the cooking juices for some other use … I use the pot juice from the ribs as the base for this week’s pasta sauce.
Cabbage is one of those tried and true vegetables you can find year round and, for the most part, is always relatively inexpensive. Not only is it good for you, with lots of fiber, and full of phytochemicals that fight inflammation and promote good digestion, it’s also very easy to prepare.
A sunny-side-up fried or soft-poached egg placed on some sort of vegetable or greens gives you the makings of a contemporary gourmet dish. The point of it all ~ the soft, runny yolk adds a creamy, decadent, dressing component.
Today I want to share my elder son’s delicious, creamy method for scrambling eggs … Mitchell says this is not a dish for anyone in a hurry. It requires patience and constant tending. (But, believe me, it’s worth the effort and the wait!)
It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
Plynn Gutman 