Leftover Rotelli, also known by my son as that thing you do with pasta. This “thing I do with pasta” changes depending on the food that goes with it. This was just thrown together and it was good enough to take a picture and try to recreate the recipe.
I apologize for the lack of real measurements. You kind of have to feel this one, but you’ll be able to adjust as you go along. I have confidence in you.
In a wok, heat 1-2 TB sesame oil. Add nutmeg, orange peel, garlic powder and teriyaki sauce.
Add the noodles.
Then more teriyaki sauce, more garlic powder.
Add 1/2 to a whole bag of frozen mixed vegetables. Let them unfreeze in the noodles and warm up a bit, then add about 1/3 cup of hoisin sauce (our new favorite condiment) and 1/4 stick of unsalted butter.
Mix over a medium heat.
Cover until hot, mixing occasionally and checking the temperature for how you prefer it.
Everything is already cooked so it’s up to you to decide when it’s done. You’ll know when it is.
It’s hard to find food for Fridays in Lent. Our family doesn’t eat fish at all. My son and I will enjoy a fish fry during Lent, but the rest of the family still needs to eat something so we’ll usually go with a pasta or pizza and my son and I will hit the church’s fish fry at least once. Cracker Barrel also at least once.
Last week was an off-pay week, so we were being frugal, and it was leftovers on the menu. The problem for me was that leftovers was pork loin. My daughter didn’t want the pork and decided to make eggs, so I asked her to make some eggs for me. I like my eggs well done scrambled.
She and I divided the leftover over white rice, which I microwaved. I added butter to mine with peas and a couple of leftover packets of duck sauce and then mixed in the hot scrambled eggs.
It was such a simple meal, and it was very satisfying and delicious. I feel like having it again sooner rather than later, although to be honest, tonight will probably be pizza.
What are all of you eating for your Lenten Fridays? And if you’re not observing Lent, what is your favorite simple but delicious go-to meal for a Friday night?
It’s been a long time since I’ve wanted to create in the kitchen, but having quarantine foisting Thanksgiving on us let me make the entire Thanksgiving dinner which I hadn’t done in years. Although to be fair, I do a similar meal for Easter, Rosh Hashanah, and Christmas.
This year we did a few things differently. For several years my sweet potato pie became sweet potato casserole, so I went back to the pie version, and it was really good and brought me back in time. We ate it both as a side dish and a dessert (on different nights).
Another dish I made was a new take on my mother’s candied carrots.
Here are the basics, but use your imagination.
Wash the leeks thoroughly. They are like children in that they have dirt in all the spaces.
Melt a stick of butter in a pan. Add the leeks in and saute them for a little bit.
Pour in a bag of frozen baby carrots (or cut your own carrots into baby carrot size).
Once the carrots are defrosted, add some fresh ground pepper, and then add about 1/4 cup of brown sugar and 1-2 cups of orange juice (the amount depends on the size of the pan.
Let it come to a boil, then lower to simmer, letting it simmer for about ten to twenty minutes. It can really stay on the low heat until the rest of dinner is ready.
Serve it with a slotted spoon so the plate doesn’t get too soupy.
The second dish I made just last week. We had cooked chicken tenders in the fridge and because my son cooked them, there was no spice whatsoever on the tenders.
I cut them each into threes or fours and threw them in a wok on medium, adding about half a small jar of Korean BBQ sauce.
I trimmed the ends off of fresh green beans and broke them in half, and added them to the wok, mixing the chicken and the beans until they were hot and incorporated with the sauce.
This was also a way to heat the cold chicken without the microwave. I spooned them over jasmine rice (although any type of rice that you like is the perfect rice).
One thing I noticed in looking back, I didn’t cook either dish with oil. Oil has its place in the kitchen especially in sauteeing, but I just used the juice for the first one and the Korean sauce for the second.
As the year comes to a close, start the new year with experimenting with your food. In January, I’ll have some basics to share with you – resources that everyone can use and adapt to their own style and family.