Leftover Surprise

About once a month...or so....I open the refrigerator with a mission....to create a meal from what's in there.... only. Doesn't it seem like things just accumulate? Remnants of the last recipe you cooked, partial meals, fruits, veggies & herbs that appear to need using within the next 15 minutes or it's over. Today was that day for me.

The mission: Use the food in my fridge & pantry and create a delicious, healthy & interesting meal

The contents: Uncooked sweet potatos, oranges, about 1/3 of a rotisserie chicken, 3/ 4 of a purple onion, 4 small heads of wilted Napa Cabbage, 1 wilted bunch of Red Russian Kale, some shallots, 6 strawberries (I mentioned before those fruits that need using within the next 15 minutes- these would qualify), some random sprigs of parsley, basil & mint, avocado, plain yogurt, flour tortillas, a box of spinach that expires tomorrow, small wedge of Manchego cheese, 2 sort of shriveled up cloves of garlic

The results: A colorful and creative array of summer flavors (except for the oranges) and tasty combinations

The recipes:

Sweet Potato Salad

4 sweet potatos- peeled and roasted
3 oranges- peeled and cut into bite size pieces
3 T diced red onion
1/2 cup minced basil
2- 3 cups fresh spinach
Salt & Pepper to taste

Apple Cider Vinaigrette

1/2 cup canola oil (or other neutral oil)
1/4 cup apple cider vinegar (I use Bragg's Raw Unfiltered)
1 shallot- minced
1 heaping teaspon dijon mustard
1-2 teaspoons honey
salt & pepper to taste

I put all the ingredients together in a bowl while the sweet potatoes were still warm which wilted the spinach a bit. Tossed with the dressing and let it sit a couple of hours before serving. This would also make a really nice warm holiday side dish- use a more savory herb like thyme for a different flavor.


Funky Chicken Quesadillas with Green Yogurt Dipping Sauce

I caramelized the rest of the purple onion (aka: sliced it in strips and cooked it in a little olive oil until caramel colored and very sweet- probably 30 minutes or more)- I threw the garlic in there too just for kicks

While the onions were cooking I sliced the strawberries and finely minced some parsley and mint (probably about 1/4/ cup of each. I picked the rest of the chicken meat off the bone and diced it. When the onions were cooked, I turned the heat off and added the strawberries, herbs and chicken. Stirred it around a couple of times. Added a bit of salt & pepper and a splash of balsamic vinaigrette. I let that mixture sit until time to cook the quesadillas.

I added the mixture plus some of the Manchego cheese to the flour tortillas and browned in the skillet until the cheese was melty and the tortilla was slightly browned.

Green Yogurt Dipping Sauce

1 avocado- mashed
salt & pepper to taste
1/4 cup yogurt
1 T mayo
generous squirt of Rooster sauce (or tabasco)

Mix them all together- let sit for about 20 minutes before serving


How to bring wilted  greens back to life

I had a bunch of napa cabbage and kale which, frankly, looked like it needed to be thrown out. Out of reverence to the farmer's hard work in growing those greens I was determined to make it work!

I chopped everything and put in a bowl, covered with cool water....in about 30 minutes the greens were back to life- plump and ready to cook. I drained the water, threw them in a large skillet, put a top on it and steamed for about 8 minutes.....drizzled with a small amount of maple syrup (the real stuff), a splash of balsamic vinegar and some sea salt & pepper. Even my boyfriend who doesn't like greens said they tasted sweet & good.