This week is all about cooking once and eating (at least) twice. On Thursday, I am doing a big recipe testing event: 6 dishes, 13 recipes, and I wish I could say “a lot of wine,” but for me it will just be sparkling cider. My guests will hopefully make up for me on that accord.
Not wanting to resort to takeout for the beginning of the week, I am trying to do my best to re-use and recycle some big dishes. Here is what is on tap:
Beef Fajitas: It was not planned, but I ended up making these from scratch last night.
I will share the recipe and the full story, but sometimes God has a way of putting you on the straight and narrow whether or not it’s where you intend or want to be. Or he just has a sick sense of humor, I can’t decide. We made extra so we would have leftovers for lunches.
Roast Chicken and Brussel Sprouts with Pecans and Avocado: Remember this from last week? It never got made. Last week got a little crazy and we couldn’t find a night that I would have time to cook and Manatee and I could eat together. It’s on tap for tonight. Unlike Julia Child, I will not be wearing pearls and cashmere when I make it. I will, however, be wearing yoga pants and I may even don my ‘fancy’ apron which I believe has pearls glued to it. Does that count?
Chicken Salad and BBQ Chicken Lettuce Wraps: We will be making the most of the chicken throughout the week. I’m excited to whip up a batch or two of Curry Chicken Salad and heat some shredded chicken with barbeque sauce to put in some lettuce wraps.
For recipe testing, I will be making orecchiette with sausage and rapini (grown-up macaroni and cheese), eggplant napoletana (think eggplant Parmesan dressed up), winter bianca pizzas (sausage, potato, and egg pizza), bocca nera (a flour-less chocolate cake), creme anglaise with fresh berries, and possibly a mushroom pasta dish. Oh, and of course, a huge salad a la Badger Girl and Manatee.
Do you have any ‘cook once, eat twice’ tricks? What do you like to do with leftover chicken?