Leftovers - - Page 10

by gansie

J-Lo & DeNiro

Okay, so don’t tell anyone, but I actually didn’t start eating Mexican food til I was late in my college years. My fam just never really went out for Mexican; we were more the Italian strip mall, order-in Chinese suburban family. I guess the closest thing was my brother ordering the chicken fajitas at TGI Fridays.

Regardless, now my fridge is always filled with something that has an Hispanic feel to it – jalepenos, chipotles, tortillas… By using the plethora of Hispanic markets down the street to my advantage, I can easily throw together one of my go-to dinners – tortilla pizza. Tortilla pizza works best as a leftover haven.

Find out how Hispanics and Italians mingle post-jump

by BS

Corn off the Cob Salad

Made this one for a family picnic….it’s a good way to use up leftover summertime corn on the cob, which of course should not go to waste. The sweet grape tomatoes complement the corn nicely, and although it’s not trendy enough to do away with mayo completely, the dressing is thinned down with vinegar so it doesn’t get all gooey in the sun.

Full recipe after the jump.

in Eggs / Recipe / Veggie 4 comments

by gansie

You know you’re a foodie when…

Most people look forward to leftovers because it’s one more day they don’t have to babysit the stove. You know you have an obsession with cooking when you can’t wait to create something new with yesterday’s dinner.

Lazy Sunday night equals delivery Chinese.

Frustrating Monday work-day equals inspiration in the kitchen.

Sunny-side Up Veggie Fried Rice

Slice disks of green squash (or any left over veggie in your fridge) and sauté with some diced onion in a couple dashes of chili oil. Let that brown up. Add your leftover fried rice and some fresh crushed garlic and minced serrano chili. Season with Maggi Seasoning Sauce (or soy sauce) and Sriracha Hot Chili Sauce (you’ve seen that clear plastic bottle with the cock on it at many a Chinese restaurant.)

Mix that all up and when it’s to your taste, push everything to one side of the pan. I happened to add some lime butter that 80 Proof made last week as a topping for salmon, but regular butter will obviously work here too. So add butter to the empty side of the pan, and crack an egg. As the egg cooks, start scooping the veggie and rice mixture into a bowl. When the egg is done, lay it over — sunny-side up — on top of the rice. Sprinkle snipped scallions over and add some salt and pepper. S&P is probably not needed, but I just can’t eat an egg with out it. Maybe I’m a foodie…

**We Blog, You Decide**
If you don’t prefer runny eggs, do everything the same, except scramble your eggs. This is probably more genuinely Chinese, anyway. But, I saw the egg sunny-side up over rice and beef –bibim bap — at Mandu, a Korean restaurant in Dupont Circle, so I thought I’d try it.

(Side Note: RE–Sunday dinner. Come football season, by Sunday night I’m passed out drunk, bloated from wings and beer, and either elated from a Birds win or in depression from a loss. There’s not talk of ordering in Chinese.)

in Eggs / Recipe / Veggie 1 comments

by gansie

When the Herbage Grows Freely

(The pasta salad is in that red bowl in the back, I swear. Next time I’ll try to take
pics before becoming too drunk.)

When most people think of pasta salad they picture gobs of mayo messiness crossed with a hot and sticky summer afternoon. I did too, therefore, not regrettably stuffing my face with burgers and ‘dogs and chips and pickles at the neighborhood grill session, instead.

But ever since Kim O’Donnel blogged about her mayo-free potato salad, I thought, hey, I can absolutely do that with noodles.

My friends Jeb and Anna (and 3rd roommate Pika!) always throw incredible parties at their house in North Carolina. While 80 Proof and Jeb gossip about the latest Duke basketball recruits, Anna and I hibernate in the kitchen all day creating fantastic fare that ranges from wonderful-when-sober to I-need-to-eat-this-or-I’ll-puke.

They also managed to buy a house where rosemary bushes grow freely all year. And as you can only cook and bake with so much rosemary, Anna now slips the stems into vases around the house (above: see centerpiece of table.) Using their unlimited supply of herbage, I created my own version of a super, simple pasta salad.

in Veggie 1 comments

by gansie

Eternal Sunshine of the Bulgur Mind

While prepping my lunch salads for the week, I wanted to make a quick dinner with my already-out ingredients. And as a huge proponent for EGGS any time of the day, its easy to add a simple fried egg on top of many a dish for an easy and elegant dinner. Just be sure to keep those yolks runny.

Bulgur Wheat Sunshine

With whatever greens you have on hand, mound in the middle of your plate. Add a dollop of bulgur wheat, topping that with some sauteed super-diced onions and garlic, drop some cubbed avocado

(pre-sunshine)

and then lay a sunny-side up egg (the sunshine in my life) on top. Sprinkle with some kosher salt and freshly grated black pepper. You could add a dash of olive oil and a squirt of lemon too.

in Breakfast / Eggs / Recipe / Veggie 5 comments

by gansie

Tim’s Sloppy Seconds

(T&A View)

Our friends Tim (road food & beer) and Alice (can’t cook a fucking thing and endlesssimmer’s marketing director) just moved into a perfect one-bedroom, 2 balcony apartment. After a guided-tour, ogling at their view, and creating a dent in their wine and beer supply, Tim threw together a hearty, alcohol soaker of a meal with their limited haven’t been to the grocery store yet inventory.

in Fowl / Red Meat 1 comments