Don’t give up on your leftovers, find creative combos to get the most out of your cooking efforts.
Leading up to and including Thanksgiving, we had house guests for 10 days straight, which meant a lot of cooking, and a lot of leftovers.
Oddly enough, they left Sunday and then my wife left on a business trip Monday, so I’ve had the house, and the leftovers, to myself all week. I’ve eaten a lot of turkey, as you might guess. But we also had made salmon for some pre-Thanksgiving dinners, and there was a large amount of salad already made as well.
So Monday night, I combined the salad with the left-over salmon for a great salmon salad dinner. I heated the salmon with some added Mrs. Dash salt-free teriyaki sauce for added flavor. Then I topped the salad with it and added olive oil and balsamic vinegar for a great dinner treat.
Don’t give up on your leftovers, find creative combos to get the most out of your cooking efforts. John
To accompany that and a salmon I made for the same meal, I went with simple side dishes that included grilled zucchini, tomato slices with basil and olive oil, and green beans freshly picked from my garden and cooked in olive oil and spices.
Simply cut the chicken into bite-sized cubes, marinate with olive oil, lemon juice and what spices you like. I added rosemary, thyme, oregano and pepper, leaving out the salt the original recipe calls for.
Eating chicken breast can get boring fast given that white meat, while the lowest-fat part of the chicken, also is the driest. I tend to cook it covered with tomato sauce or some other ingredient to add some flavor to it.
So, searching for new recipes, I was interested in trying a recipe I saw in People magazine from TV personalities Bill and Guiliana for chicken skewered on sprigs of rosemary. It all tuned out well and seemed to be a hit with Sunday dinner guests recently. The only tricky part of the recipe is finding long rosemary branches. I bought a rosemary plant to get them since packaged rosemary in stores tends to be rather short sprigs. Continue reading “Rosemary chicken: a nice way to add flavor to chicken breast”
The next fad seems to be what are being called nutrient dense foods.
Food fads come and go in America as we all search for magic foods that will allow us to eat what we want while keeping us thin and healthy. Remember high-carb diets, low-carb diets, the protein craze (this one is still going on), and most recently functional foods — foods that supposedly serve a specific function like keeping us sharp for a busy day at school or the office?
In Italy, no restaurant offered any type of prepared dressing. Oil and vinegar were routinely placed on our tables instead. I wish American restaurants would copy that practice as well.
You’ve been told olive oil has good fats not the bad fats in everything else you once loved to eat but no longer can. So are all olive oils created equal?
I recently visited an olive oil processing plant in southern Italy while on a 10-day vacation with family there. The owner, the fourth generation of her family to run the place, explained to us that extra virgin olive oil is best when watching your cholesterol and diet overall.
We sampled a wonderful array of oils there. I have always loved olive oil. Tasting it in my ancestral homeland was even more special.
While I can’t eat plain Italian bread any longer, I can always buy some type of whole wheat bread to dip in my wonderful olive oil. And putting it on vegetables and fish adds a wonderful flavor.
I also use it exclusively on salads now, having walked away from any type of prepared – read high-fat, high-salt – dressings. Interestingly, in Italy no restaurant offered any type of prepared dressing. Oil and vinegar were routinely placed on our tables instead. I wish American restaurants would copy that practice as well.