This recipe will blow your mind. If you followed the same path I did and made that quinoa bowl a few days ago, you should still have around a citrus sauce that is begging to be used up. Your dinner plan will be as follows:
- boil water
- drop in store-bought tortelinni
- heat up store-bought baguette in 350 degree oven
- add dressing to cooked and drained tortelinni
- plate and eat (serve over a bed of arugula if you are feeling fancy)
No kidding…that’s it. Dinner is served.
Posted in Dinner, Fridge Finds, Leftovers, Noodles, Quick Cooking, Recipes, Vegetarian
Tagged citrus sauce, Leftovers, pasta, quick meal, tortelinni
I’m rather impressed with myself right now. I made that delicious quinoa bowl and had lots of leftovers, so I engineered this dinner the very next night, followed by another quick dinner the night after that, stretching the sauces out over three days AND more importantly using them up, instead of wasting them (which in cooking for 2 people I’m prone to do).
This leftovers pita with hummus, takes the Tahini sauce from the quinoa bowl, and whirls it around in a food processor with 1 cup of cooked chickpeas to fatten it up a bit-making hummus. I added just a pinch of salt and had a spread to use with the leftover bowl materials (kale, red onion, chickpeas) and pan fried some tofu in sesame oil to add a little more substance. Served it on a whole wheat pita that I just warmed in the oven while I fried up the tofu.
Posted in Dinner, Fridge Finds, Gluten Free, Leftovers, Quick Cooking, Vegan, Vegetarian
Tagged hummus, Leftovers, pita bread, tahini, tofu, vegan
My previous post discussed the ever important Village of Manchester Chicken Broil in all of its glory. Something I remember more than the chicken dinner, were the leftovers from the dinners and what my Grandma Helen used to make from them (we always ate Chicken Broil at Grandma’s house). In case you neglected to read the links provided in that post, let me briefly recap: the dinner is comprised of a half chicken, roll with butter, fresh made cole slaw with secret local recipe, radishes, chips and beverage. What was always leftover besides chicken (which was made into chicken salad)? Rolls and radishes. No one EVER ate the radishes until my Grandma made them into ‘sammiches’ with the neglected butter pat.
So just what in the hell am I getting at here, talking about chicken for the last 2 posts? Well my point is….in my CSA share bag for the last few weeks, I’ve had radish overload, so I grabbed some slider buns and made a delish lunch of radish sammich and Parmesan cheese, pictured below. Don’t knock it ’till you’ve tried it. Besides, what the heck else are you going to do with those radishes? You can thank me later.
Posted in BBQ, Bread, Fridge Finds, Leftovers, Less is more, Lunch, Michigan, Seasonal Ingredients, Vegetarian
Tagged butter, cheese, CSA, grandma helen, Kitchen Window, Leftovers, Lunch, Manchester Chicken Broil, NPR, quick meal, radish sammich, red radish, Sandwich, Trillium Haven Farm, Village of Manchester
Leftovers to be transformed: pineapple, sourdough bread, green onions, heavy whipping cream.
Made grilled chipotle/raspberry open faced sandwiches with grilled pineapple, green onions on sourdough bread. Pineapple two ways for dessert, grilled and fresh/raw with cinnamon, nutmeg and are you ready for this? Peachtree schnapps. Yes. Schnapps.
The how: slice and press your tofu into “steaks”, marinade in chipotle/raspberry bbq sauce or any other sauce you have available for 20 minutes or so. While you are marinating, slice and grill your green onions and pineapple over high heat until just done. Remove pineapple and onion, then grill tofu until heated throughout and you achieve those super cool grill marks on both sides. Remove from heat and toss your bread right onto that mess in the grill pan. It will toast up with sauce remnants on it which isn’t a bad thing, trust me. Assemble as an open face sandwich (I only had 2 pieces of bread to work with).
For the grilled and fresh pineapple dessert with whip. Whip up some heavy cream with a dash of nutmeg, Splenda or sugar, cinnamon, and a douse of Schnapps. Don’t measure, just taste as you go. It’s not scientific, it will still be delicious-give it a whirl. If your household has more class than mine and doesn’t have Schnapps on your shelf, stand in judgement for a bit like I expect you to, then just use vanilla for the same type of flavor profile. :) Add whipped tipsy cream to your fruit and serve as shown in photos.
Posted in Leftovers, Make Ahead
Tagged bbq, cook, create, delish, green onion, grill, Leftovers, Peachtree Schnapps, pineapple, recipe, sourdough bread, tofu, whipped cream
So my plans for tonight were cancelled, believe me, I’m not complaining. I don’t even know what happened to the month of October. As you can see from my last post at the beginning of October, I was obviously abducted by aliens and didn’t have Wi-Fi in order to blog.
This evening, I arrived home to a growling stomach, courtesy of too much PM snacking with only caloric and fat benefits and two dogs that needed my immediate attention (i.e. let’s go for a walk) which calls off all audibles to the store to wander and create. Took care of the dogs, fielded a few calls from frantic students with assignments due, then opened up the freezer…squash puree, black beans, soups of all kinds, blueberries (gosh, those are STILL in there?) and the usual culprits, cheese, veg burgers, etc…boooorrriiingg. Then, the lightbulb flickers…squash burritos? Yes…squash burritos.
Squash Burritos with Black Beans
- 2 C black beans, cooked
- 2 C butternut squash, pureed
- 2 tsp garlic powder
- 2 T chipotle en adobo (if you aren’t a fan of spicy, use 3/4 to 1 T for the smokey kick minus the tongue burn)
- 2 tsp kosher salt
- 2 T pineapple juice (plus more for the avocado)
- 2 T crushed pineapple
- grape tomatoes (a couple of handfuls)
- 1 avocado
- 6 reduced-fat, flour tortillas
- 1 C finely shredded reduced-fat Mexican cheese blend (or goat cheese, yum)
- 2 large handfuls of baby spinach
- Chopped red onion
- Light sour cream or my newest sour cream replacement, plain Greek fat free yogurt
Directions: Combine beans through pineapple in list above in a medium pot, cook until warmed through. Assemble burritos on flour tortillas with all ingredients except for sour cream. Roll into burrito shape. Place into 9×9 pan, put in oven covered until warmed through and moist. Serve with sour cream and leftover avocado. I also use plenty of Frank’s Red Hot on top with a sprinkle of extra cheese.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged 30 min or less, black beans, butternut squash, cook, easy, Leftovers, Mr. Wonderful, recipes, seasonal, veg, vegetarian, yum