This worked out better than I expected. You need:
- A bag of that carrot / cabbage / broccoli raw slaw stuff that your wife bought but didn’t like that much
- Leftover bacon grease that you put in a tub earlier because you knew you’d need it
- A container of pineapple tidbits that was scheduled to go in the kids’ lunchboxes only you’ve been delaying that because you still wince about what happened when you fed a three year old pineapple
- Cooked chicken wrapped in foil, and close to the end of its fridge shelf life
OK, putting it together is simple:
- Heat the grease in a pan on medium
- Toss in the slaw
- Mix it all up
- Decide to put it on high
- OK, that worked
- Decide that you need pineapple
- Grab the pineapple, drink the juice and never mind the sugar intake
- Dump the pineapple into the mix
- Hey! There’s chicken in the fridge!
- Take it out of the foil
- Nuke the chicken for forty-five seconds
- Cut up the chicken and mix it in with the slaw and pineapple
- Dump it all into a bowl after a minute or so and then toss in some soy sauce
- Eat it up while wishing that you had some peanuts or cashews or maybe those crunchy noodles because, hey, this isn’t half bad
Optional step:
- Feed some of the chicken to the cat.
This is kinda weird…but I have the same ingredients in my fridge plus a serving of leftover thin spaghetti. I was toying with making a chicken & miso noodle soup, but this hits the leftover jackpot/trifecta.
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I am so making this for lunch. Thx.
Thin spaghetti would so totally work in this context, yes.
… the cat would like you to remove the word “optional” above.
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Mew
Undoubtedly.
I have always referred to this as “Cupboard Cooking”
Cupboard cooking is the technique the cook uses when no one is willing to go to the store for ingredients. It is the creative art of using what is on hand in the cupboard or refrigerator. Cupboard cooking should result in an easy and delicious meal
do people not save their bacon grease? Are they insane? (pro tip, cook your bacon in the oven, it makes saving the grease without scorching it easier).
As for the rest, it seems kinda heavy on rabbit food, and light on rabbit… My standard for leftovers is to take almost anything, chop it up, stick it in appropriate broth with appropriate spices, and make soup. Works with basically any leftover meats, and most veggies. You can stick it in the crock pot, and let it slow cook all day. Throw in some noodles about 45 minutes before you want to eat it, or rice.
Rabbits are not always wrong about food. 🙂 I made a batch for my wife, though, and she did end up agreeing with you that it could have used more calories: if we had had some of that leftover spaghetti mentioned earlier, it would have gone right in. Still, I expect that I’m going to make something like this as an actual meal at some point. Maybe using pork chop drippings, or even beef juice and butter.
My only variation, other than the aforementioned thin spaghetti, was a sparse splash of Soy Vey teriyaki sauce on the roast chicken before reheating.
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An all around excellent combination of flavors and textures…a very satisfying dish it was on the first cool Autumn day. Thanks again.