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Archive for the ‘Leftovers’ Category

Turkey Curry

The turkey is mocking me. When all the sandwiches you can eat have been eaten, and you can’t stuff another bite of stuffing in, just what does one do with the seemingly endless supply of bird? This year I was very happy to have temporarily assumed British heritage and turn my portion of leftovers into turkey curry. Flavorful, economical, and atypical. After a weekend of savory sage-ness and buckets of butter I needed something a little off the beaten Thanksgiving path. And of course, since I have developed the requisite ‘too much fun cold’ it was nice to have some food that I could actually taste. Oh curry, how I love thee.

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Okay, I think that maybe the title of this blog post came from some random commercial I was watching in the 80s in California, because every time I belt out this jingle (which is strangely quite a bit) most people in the near vicinity look at me like I’ve grown an extra ear. Whatevs, it’s true, I do love eggs. Although my preference is a tried and true plate of over medium with toast, I think I especially love eggs because like quinoa or pasta you can pretty much throw anything you have in the fridge in a dish and know it won’t suck.

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Take a close look at the picture above and you may notice that the ingredients look strikingly similar to those that went in to the veggie tartine I just wrote about. Plus harvest grains blend, minus whole wheat baguette. I chose to blog about this meal because: a. it was good; and b. it was easy and efficient and demonstrates just how versatile your fridge and pantry can be when you’re thinking creatively.

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Oh, I love being around geometry nerds…no offense to any of my dinner guests the other night. Since I made up this recipe and am clearly no good at coming up with witty titles, we had a animated conversation about what to call these things I made where  this delightful term was coined and immediately favored. Pythagoras would be proud.

 

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Pay no mind to that colorful display of ingredients on the cutting board. That’s Kitchen Challenge Part 2. Thanks for the picture Diana!

 

This recipe was born out of a penchant for healthy competition and a cooking challenge posed by my out of town guests this weekend who requested a home cooked meal. Not only that, but they requested a meal that included the following ingredients: cheese, lime, noodles, bacon, cream sauce, and filo dough. I thought about possible dishes that could encompass all six ingredients in way that didn’t assault your senses, but I just couldn’t get behind the idea of lime-flavored cream sauce. So, I decided to divide and conquer: an appetizer and a main dish, each representing part of the list. Never one to turn down a challenge, here is installment #1 of Iron Chef Christa-style.

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As I mentioned, I did cook a lot this weekend, and this post illustrates how leftovers can be transformed into my favorite meal of the day, brunch. Aren’t brunches awesome?  You’re rested and social and relaxed and sated. A winning combination.

I had a bunch of leftover leeks, asparagus and basil from the previous night, perfect for throwing together a frittata-type deal. A frittata is technically an Italian omelette that starts out on the stove top and finishes in the oven, but I like to make mine like a quiche minus the crust and just bake it in the oven in a pie plate. It seems easier and there is no dreaded crust to deal with (more on my weird food issues later). Frittatas are especially cool because they encourage a person to throw in whatever they like or whatever they need to get rid of in the fridge and go to town. You had fajitas last night? How about a Mexican-style creation. Into Thai? Throw in coconut milk and some curry paste. Wiki even says you can add pasta and come out with something delicious. The possibilities are endless, but the basic rules remain the same.

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