Food, Mexican

Leftover Makeover

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Everyone struggles with leftovers.  They either don’t reheat well or it is just another boring repetitive meal.  I had taco meat leftover, not enough for a meal and certainly not worth buying 12 more taco shells.  I also had leftover rice (we had it with stir-fry) and it was not making a curry or turning it into fried rice—too many ingredients to buy to rescue rice!  Instead, I bought two green peppers and used it to make Stuffed Peppers!!!  I usually make Stuffed Peppers from scratch, but this time, I just mixed the rice with the beef and filled in the de-seeded, halved pepper shells.  The trick is to roast the shells with olive oil, salt and pepper  before–this softens the peppers and makes it easier to eat.  Roasted peppers smell delicious too!!! Fill the soft, roasted shells with leftover rice and beef mixture,  top with cheese and breadcrumbs, broil, and dinner is ready !!!

Classics, Comfort food, Dinner, Gluten-free, Poultry

Chicken Cacciatore

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For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes

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Ingredients:

2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)

Method:

Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.

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Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.

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