Comfort food was in order. So I simmered noodles in almond milk until tender, stirred in two pats of garlic & herb goat cheese, and a sprinkle of salt. Yum and done.
In the early days of Dinner with David, I spent a fair number of nights boiling chicken to make enough shredded, juicy meat for several dinners. Nutritious and satisfying, it was about as exciting as, well, boiled chicken.
So, with a generous bunch of green onions in the fridge, and inspiration from Pinterest, I took some liberties with two nights of leftovers.
Soba Noodles Cooked in Chicken Broth, with Peas and Green Onions
Simply boil leftover broth along with two cups of water. Add 1 tbsp each of soy sauce and fish sauce, and green onions. Add soba noodles and cook until nearly tender; then add leftover chicken and frozen peas, and stir until peas are cooked through.
Shredded Chicken with Spanish Rice, Topped with Green Onions
This attempt was a little more dicy. Inspired by Pinterest, I decided to give the ol’ rice cooker a try at making Spanish rice. Add one can of diced tomatoes (I used tomato sauce), 1 1/2 cups water, 1 1/2 cups of rice and 2 tbsp of taco seasoning to the rice cooker. Be prepared to force your rice cooker’s handle to stay in the on position like I did (mine wanted to stop a couple of minutes in). But, unlike me, don’t let it cook so long it chars the bottom of the pot. Serve with leftover chicken, broth and green onions.
I’ve been ordering grocery deliveries from Safeway for almost 10 years. It’s ideal for shopping anytime from your couch, rather than spending an hour of precious evening or weekend time pushing your cart through the crowded aisles.
Over the years, Safeway has expanded their line of organic products and healthy options. Their (unprocessed) frozen meals can’t be beat, price wise.
This delectable “Five Grain Beef and Vegetables” dish is $2. Hardly anything costs $2 these days! And for only 290 calories, it actually fills me up.
It bothers me when I pile a bunch of delicious toppings into a taco shell while propping it straight up, and as soon as I let go, all the toppings fall out. This crock pot recipe solves that problem.
I’ve seen similar shredded chicken recipes, but I’m a fan of the low maintenance pork tenderloin, so that was the nexus of this recipe:
In a crock pot, mix 1 large can of crushed or diced tomatoes with 4 tbsp taco seasoning and 1 bag of frozen corn. Add pork tenderloin and stir to cover loins with sauce. Cook on low for 6 hours. Pull meat apart with two forks and stir until blended.
Since corn and tomatoes are already included, you technically don’t need to add toppings. But, we had ours with fuss-free shredded cheese and green onions.
The results were so delicious, I kept sneaking bites before dinner, David had spoonfuls on a plate for seconds, and Indy wouldn’t stay out of the kitchen all night.
The Sunday crock pot chronicles continued with a pulled pork that was heavy on the cinnamon, but easy on the kitchen.
Inspired by this pin, I combined 1-1/3 cup brown sugar, 3 tbsp olive oil, and 1 tsp cinnamon in a bowl. Meanwhile, I diced the remaining half of an onion from dinner last week. I also coated the bottom of the crock pot with a thin layer of olive oil, which turns out the aforementioned 3 tbsp was for (but you can’t really OD on olive oil, so no worries). Then I placed the two pieces of a pork tenderloin in the crockpot, sprinkled the onions around the sides and poured the mixture over the top. I cooked it on low for 6 hours, then shredded the extremely tender meat, and stirred it around to sit in its gooey goodness on the warm setting until I was ready to serve.
David not only went back for seconds, but definitely thirds and potentially even fourths. If you have a sweet tooth like he does, it’s a winner! For more savory-leaning palates like mine, I recommend serving it with plain rice to cut the sweet.
Lesson learned: beaucoup de olive oil equals ridiculously tender pulled pork.
Autumn is in the air, so it was a perfect Sunday to throw a pork tenderloin in the crockpot and fill the house with heavenly smells, while we toiled away outside on home improvement projects. Inspired by this pin, I mixed together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil and 1/4 cup low sodium soy sauce. I poured the mixture over the two loins in the crockpot, and cooked on low for 6 hours. So easy!
When we were ready to eat, I pulled the meat apart with two forks and stirred it in the sauce. It was delicious served over leftover rice and pad Thai from last night’s takeout (beg, borrow and meal bonus).
Breakfast was a whole lot heartier this morning, with the addition of leftover turkey and banana meatballs from Thursday night and a 50/50 spinach and lettuce blend. There’s nothing like leftovers and expiration dates to inspire some creativity in the kitchen!
For #ThrowbackThursday, I brought back one of my old tricks: mashing fruit or veggies into ground turkey to add moisture and a hint of sweetness. In the past, I used apples, pears, even zucchini and pumpkin (the last of which was surprisingly popular. Just google “pumpkin meatballs” and you’ll see my 2009-era iPhone shot).
Tonight I went “bananas” and mushed an overripe banana into the bowl of ground turkey, along with bread crumbs, Herbes de Provence and salt & pepper. The meatballs were delicious served over rice with a sprinkling of Parmesan. Sweet!
The prospect of a BLT without the tomato is tragic news at dinner hour. Sadly we had run out of heirlooms, so I improvised with sliced peaches. The sweet and salty contrast was tasty (and something I had experimented with in the past with a BLTAP featuring apples cooked in bacon fat and provolone). Are you down with BLP?
Pinterest makes anything seem possible. “Life changing mac & cheese in minutes!” This pin inspired me to try boiling said noodles in milk (in my case, almond milk) and then simply stir in shredded cheese at the end.
Not bad, although I should have been more generous about the amount of cheese.