If this succulent roasted chicken was half eaten at the end of your meal, you’d take it home and cook with it, wouldn’t you? No shame in this game!
It’s perfect as shredded chicken for salad, tacos, burritos, soup, etc. I made chicken salad with shredded carrots, orange zest and olive oil.
Also on the menu? Couscous cakes using leftover couscous and a recipe from Everyday Food. Basically, you mix the leftover couscous with an egg, any herbs you like, and fry them in oil on each side until crispy. Dipping sauce is a must!
5 meals, one main ingredient: turnips, from Farm Fresh to You. Most of the heavy lifting took place Sunday night. Here’s how it went down:
Sunday: made a half portion of Risotto with Turnips and Bacon while cooking remaining pack of bacon in the oven; simultaneously made Peas and Turnips with Bacon and Dill Butter (minus the dill); experimented with soup made from turnip greens (no good)
Monday: made turkey meatballs with fresh squeezed orange juice, breadcrumbs and egg; served with peas side dish
Tuesday: had peas side dish for lunch; BLTs for dinner with leftover bacon
Thursday: made spinach fettuccine to go with leftover meatballs and homemade cream sauce – half a stick of butter, one giant spoonful of risotto, parmesan cheese and lowfat milk all cooked to a simmer in a saucepan.
Who knew turnips could be such an adventure?!
I’m not the first person to tell you that beans are magical for all their health benefits. But did you ever think of them as a sauce or condiment?
Recently, I made a healthy pasta dish using cannellini beans to add flavor, coating, texture and to help fill me up. Ingredients were pretty simple, but totally satisfying: lean chicken breasts, fresh spinach, rice vermicelli and those pearly white (beans).
Same concept below, this time when I was in need of a home-cooked meal without having a lot of groceries in the fridge. Enter black beans, rice, frozen corn and those same lovely lean chicken breasts that hang out in the freezer. Blend ’em all together and you have a satiating beans-and-rice dish minus the lard. I sprinkled the chicken breasts with a little chili powder to add flavor, but the black beans added the rich “sauce.”
Saturday: Anniversary dinner at Tidepools at the Grand Hyatt in Poipu, Kauai – last time I ate there it was to celebrate my 21st birthday! Sweet Corn and Crab Meat Soup
Grilled Hawaiian Opah with Potato Croquette, Crab-Stuffed Shrimp
Banana Peanut Butter Parfait
Sunday: cocktails and sushi at Stevenson’s Library; Sunomono Salad with Crab Meat
20th Anniversary Martini
Monday: Poolside at the St. Regis Princeville Resort – Cucumber Ginger Margarita. Here’s the recipe!
Grilled Watermelon, Tomato and Goat Cheese Salad
Tuesday: Pre-hike breakfast – Kauai Waffles at Java Kai in Hanalei
Voracious dinner at Kalypso Island Bar & Grill in Hanalei – BBQ Burger
The weather outside is frightful, by the zucchini in my fridge looked delightful. Tonight’s healthy dinner consisted of roasted zucchini with olive oil, turkey meatballs with shredded zucchini, and couscous. A Mediterranean summer night’s dream… well, almost.